Culinary Definitions (Part 3):

Huckleberry as defined in Food Lover’s Companion
“A wild, blue-black berry that closely resembles (and is often mistaken for) the Blueberry. The huckleberry, however, has 10 small, hard seeds in the center, whereas the blueberry has many seeds, so tiny and soft that they’re barely noticeable. Additionally, the huckleberry has a thicker skin and a flavor that is slightly less sweet and more astringent. Unless you pick them yourself, or have a friend who does, it’s unlikely that you’ll find fresh huckleberries because they’re not cultivated. They’re in season from June through August and are good eaten plain or in baked goods such as muffins or pies.”

Hummus as defined in Food Lover’s Companion
“This thick Middle Eastern sauce is made from mashed chickpeas seasoned with lemon juice, garlic and olive or sesame oil. It’s usually served as a dip with pieces of Pita, or as a sauce. When Tahini (sesame-seed pasted) is added, it becomes hummus bi tahina. Middle Eastern markets carry both forms in cans or jars or sometimes fresh.”

Infusion as defined in Food Lover’s Companion
“An infusion is the flavor that’s extracted from an ingredient such as tea leaves, herbs or fruit by steeping them in a liquid (usually hot), such as water, for tea. In today’s culinary parlance, sauces that have been variously flavored (as with herbs) are also called infusions.”

Jack Cheese as defined in Food Lover’s Companion
“A semisoft cheese with a buttery-ivory color and a mild, agreeable flavor reminiscent of America Muenster. It’s the name-sake of its creator, David Jacks, a 19th-Century cheese maker who resided near Monterey, California. This cheese can be made from pasteurized whole, partly skimmed or skimmed cow’s milk. Unaged Jack, typically ripened for about one week, has high moisture and good melting properties, so it’s excellent for sandwiches as well as for cooked dishes. Some versions contain flavorings such as Jalapeño chile, garlic and dill. Aged (dry) Jack, aged for about 10 months, is a pale yellow color and has a firm texture and rich, sharp, slightly nutty flavor. Because of its low moisture content it’s often used as a grating cheese. Unaged Jack is available throughout the United States, whereas the aged version is more commonly found on the West Coast or in specialty cheese shops.”

Jambalaya as defined in Food Lover’s Companion
“One of Creole cooker’s hallmarks, jambalaya is a versatile dish that combines cooked rice with a variety of ingredients including tomatoes, onion, green peppers and almost any kind of meat, poultry or shellfish. The dish varies widely from cook to cook. It’s thought that the name rives from the French, jambon, meaning “Ham,” the main ingredient in many of the first jambalayas.”

Jasmine rice; jasmine rice as defined in Food Lover’s Companion
“An aromatic rice from Thailand that has a flavor and fragrance comparable to the expensive Basmati rice from India, at a fraction of the cost.”

Julienne as defined in Food Lover’s Companion
“Foods that have been cut into thin, matchstick strips. The food (such as a potato) is first cut into 1/8 inch thick slices. The slices are stacked, then cut into 1/8 inch thick strips. The strips may then be cut into whatever length is desired. If the object is round, cut a thin slice from the bottom so it will sit firmly and not roll on the work surface. Julienne is most often used as a garnish.”

Junket as defined in Food Lover’s Companion
“This sweet, mild-flavored dessert is made with milk, sugar, various flavorings and rennin. The rennin coagulates the mixture into a soft puddinglike texture. Junket is served chilled, sometimes accompanied by fruit.”