Culinary Definitions (Part 4):

Koji as defined in Food Lover’s Companion
“A fermenting catalyst known as Japanese “yeast,” used in making myriad products including amasake, miso, sake, soy sauce and yamari. Koji is made from either beans or grains that have been inoculated with the mold Aspergillus. It’s available in Asian markets and many natural food stores. Store in the refrigerator for up to 1 year.”

Kumquat as defined in Food Lover’s Companion
“This pigmy of the citrus family looks like a tiny oval or round orange. It’s cultivated in China, Japan and the United States. The edible golden orange rind is sweet, while the rather dry flesh is very tart. The entire fruit- skin and flesh- is eaten, and very ripe fruit can be sliced and served raw in salads or as a garnish. The kumquat is more likely to be found cooked, however, either candied or pickled whole or in preserves or marmalades. Fresh kumquats are available from November to March. Look for firm fruit without blemishes. Refrigerate wrapped in a plastic bag for up to a month. Kumquats contain good amounts of potassium and vitamins A and C.”

Lady Finger as defined in Food Lover’s Companion
“A light, delicate sponge cake roughly shaped like a rather large, fat finger. It’s used as an accompaniment to ice cream, puddings and other desserts and employed as an integral part of some desserts, such as Charlottes. Ladyfingers can be purchased in bakeries or supermarkets or made at home. They can either be piped onto a baking sheet with a pastry bag or the batter can be spooned onto a baking sheet with a pastry bag or the batter can be spooned into a Ladyfinger pan, which is a tinned steel try with 10 oblong indentations. The pan is commonly found in gourmet kitchenware shops.”

Loganberry as defined in Food Lover’s Companion
“There’s disagreement as to the origin of this beautiful ruby red, blackberry-shaped berry. Some botanists think it’s a separate species while others consider it a raspberry-blackberry hybrid. All agree that it was discovered by California Judge J. H. Logan in the late 1800s. Available in June and July, the loganberry is juicy and sweetly tart, and turns purple-red when very ripe. Choose plump, brightly colored berries that are uniform in size. Avoid soft, shriveled or moldy fruit. Do not wash until ready to use, and store (preferably in a single layer) in a moisture proof container in the refrigerator for 2-3 days. Loganberries are delicious both cooked and fresh. They make wonderful jams and preserves.”

Macaroon as defined in Food Lover’s Companion
“A small cookie classically made of almond paste or ground almonds (or both) mixed with sugar and egg whites. Almond macaroons can be very chewy, crunchy or a combined texture with the outside crisp and the inside chewy. There is also a coconut macaroon, which substitute’s coconut for the almonds. Macaroons can be flavored with various ingredients such as chocolate, maraschino cherries or orange peel.”

Madeleine as defined in Food Lover’s Companion
“Exalted by Proust in his Remembrance of Things Past, the Madeleine is a small, buttery sponge cake that’s eaten as a cookie, often dipped in coffee or tea. These feather-light cakes are baked in a special Madeleine pan (or plaque), which has 12 indentations that resemble an elongated scallop shell. Madeleine’s are best eaten fresh from the oven, while the inside is moist and warm and the exterior exquisitely crisp.”

Maraschino Cherry as defined in Food Lover’s Companion
“This specially treated fruit can be made from any variety of cherry, though the Royal Ann is most often used. The cherries are pitted and then macerated in flavored sugar syrup (usually almond flavor for red cherries, mint for green). At one time they were traditionally flavored with maraschino liqueur, though such an extravagance is now rare. The cherries are then dyed red or green. The federal government has now banned the uses of harmful dyes that were used until recently. Maraschino cherries can be purchased with or without stems. They’re used as a garnish for desserts and cocktails, as well as in baked goods and fruit salads.”

Marzipan as defined in Food Lover’s Companion
“A sweet, pliable mixture of almond paste, sugar and sometimes unbeaten egg whites. It’s often tinted with food coloring and molded into a variety of forms including fruits, animals and holiday shapes. Some fancy commercial marzipan fruit is colored so convincingly that it can almost be mistaken for the real thing. Marzipan is also rolled into thin sheets and used either to cover cakes or to cut into strips to form ribbons, bows and a variety of other shapes. Marzipan is available in most supermarkets, packaged in cans or plastic-wrapped logs.”

Mascarpone as defined in Food Lover’s Companion
“Hailing from Italy’s Lombardy region, mascarpone is a buttery-rich double-cream to triple-cream cheese made from cow’s milk. It’s ivory-colored, soft and delicate, and ranges in texture from that of a light clotted cream to that of room-temperature butter. It’s versatile enough to be blended with other flavors and is sometimes sold sweetened with fruit. In Italy’s Friuli region a favorite blend is mascarpone mixed with anchovies, mustard and spices. But in truth, this delicately flavored cheese needs little embellishment other than being topped with fruit.”

Muenster; Munster as defined in Food Lover’s Companion
“This widely imitated cheese varies greatly, from that of the original produced in France’s Alsace region to versions made in the United States. The highly prized European Muensters have red or orange rinds and a smooth, yellow interior with small holes. The texture is semisoft and the flavor ranges from mild when young to quite assertive when aged. The American versions have an orange rind, a lighter yellow interior and a decidedly bland flavor that in no way resembles the more robust European originals.”