The word cherry refers to both the tree and the fleshy fruit that consists of enclosing a single hard stone seed, otherwise known as a drupe. The cherry belongs to the family Rosaceae, genus Prunus, along with almonds, peaches, plums, apricots and bird cherries. The subgenus, Cerasus, is distinguished by having the flowers in small corymbs of several together (not singly, nor in racemes), and by having a smooth fruit with only a weak groove or none along one side. The subgenus is native to the temperate regions of the Northern Hemisphere, with two species in North America, three in Europe, and the remainder in Asia. The word 'cherry' comes from the French word 'cerise,' which comes in turn from the Latin words cerasum and Cerasus (the Classical name of the modern city of Giresun in Turkey). The cherries selected for eating are derived primarily from two species, the Wild Cherry (P. avium), which has given rise to the Sweet Cherry to which most cherry cultivars belong, and the Sour Cherry (P. cerasus), used mainly for cooking and jam making. Both species originate in Europe and western Asia; they do not cross-pollinate each other. The other species, although having edible fruit, are not grown extensively for consumption, except in northern regions where the two main species will not grow. Given the high costs of production, from irrigation, sprays and labour costs, in addition to their proneness to damage from rain and hail, the cherry is relatively expensive. Nonetheless, there is high demand for the fruit.
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A cheesecake is a sweet, cheese-based pie. Cheesecake is one of the most common 'pies' in the world and perhaps one of the oldest involving dairy other than milk. The first recorded mention of cheesecake was during the ancient Grecian Olympic games in the occidental world. Cato the Elder wrote of cheesecake preparation in his farming manual 'De Agri Cultura'. Cheesecakes can be made of ricotta cheese, havarti, quark, twarg, or, more usually, cream cheese. Other ingredients such as sugar, eggs, cream and fruit are often mixed in as well. Flavorings such as vanilla or chocolate may be added, and a fruit topping, like strawberries, is frequently added. Typically, the cheese filling or topping covers a crust, which may be pastry, cookie, digestive biscuit or graham cracker-crumb. Sometimes the base is a layer of cake. A common difficulty with baking cheesecakes is its tendency to 'crack' when cooled. This is due to the coagulation of the beaten eggs in its batter. There are various methods to prevent this. One method is to bake the cheesecake in a hot water bath to ensure even heating. Alternatively, a little cornstarch blended into the batter prevents the coagulation of eggs. Some cheesecake manufacturers use a blowtorch to crystallize the tops and the sides to make it taste better. In the UK, cheesecakes are generally a cold dessert which is not cooked nor baked. It is made with crumbled digestive biscuits mixed with butter and pressed into a dish to form a base layer. The topping or filling is a mixture of milk, sugar, cheese, cream and gelatin. The word cheesecake is al
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