J
Jalapeño
- a short, tapering chile with thick flesh, a moderately hot,
green vegetable flavor and a dark green color (a red version
is also available; it is a green chili that has been allowed
to ripen); available fresh or canned;named for the Mexican city
of Jalapa.
Jam -
fresh whole fruit and sugar cooked into a spread that preserves
well.
Jambalaya
- a Creole dish of ham, shrimp, crayfish and or sausage (usually
chaurice) cooked with rice, tomatoes, green peppers, onions and
seasonings.
Jardiniere
- vegetables cut into strips or a soup containing such vegetables.
Jelly
- a clear preserve of strained fruit juice with sugar. Jelly
of another sort is made by boiling animal or fish bones and tissue.
Jelly Roll
- a thin sponge cake spread with jelly or filling and rolled
up.
Jerk -
a Jamaican preparation method in which meats and poultry are
marinated in herbs and spices, then cooked over a pimento (allspice)
wood fire; commercial blends of jerk spices are available.
Jeroboam
- an oversized bottle, generally holding up to 4 quarts.
Jigger
- a liquid measure equal to 1 1/2 fluid ounces.
Johnnycake; Journey Cake - a classic corn bread unique because the meal
is water-ground and made from white sweet corn.
Joint
- to cut; to cut into pieces at the joint. Also, a British cut
of meat for roasting.
Jug -
a stew made of game meat, particularly hare - jugged hare. The
blood of the animal is used in the stew and it is cooked in a
jug or an earthenware pot.
Juice
- the liquid released or squeezed from any raw food, whether
animal or vegetable, but particularly fruit.
Jujube
- the edible fruit of a tropical plant also known as the Chinese
date. Also, a chewy gelatin candy.
Julienne
- to slice food into very thin shreds or strips.
Junket
- milk which has been thickened with rennet, sweetened and is
served as dessert. Also, trade name for a flavored dessert mix
including rennet.
