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A knickerbocker glory is an ice cream sundae that is served in a large tall glass, particularly in the United Kingdom.The knickerbocker glory was first described in the 1930s and contains ice cream, gelatin, and cream. Layers of these different sweet tastes are alternated in a tall glass and topped with different kinds of syrup, nuts, whipped cream and often a cherry. Layers of meringue, fruit, and even alcohol may be included.The name knickerbocker glory is drawn from knickerbockers, a type of long trouser traditionally worn by young children (but particularly young boys).Popik (2005) suggests though a British sweet, the name "knickerbocker" is distinctively American and associated with early New York state and city histories. Before they were called New York, the state and city were Nieuw Amsterdam. They were settled by the Dutch in the 1600s and 1700s. The early settlers from Holland to New York were also called knickerbockers. How the name became connected to the sundae is not known.Tea & Sympathy 108 Greenwich Avenue, New York, NY 10011-7741 (212) 807-8329   (212) 989-9735   (212) 352-0779 (Fax) ‎ teaandsympathynewyork.comView Larger Map

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Cranachan  is a traditional Scottish dessert. In more modern times it is usually made from a mixture of whipped cream, whisky, honey (preferably heather honey), and fresh raspberries, with toasted oatmeal soaked overnight in a little whisky. Atholl brose is a drink using similar ingredients but does not contain raspberries. Earlier recipes used crowdie cheese rather than (or as well as) cream, and were sometimes called cream-crowdie. Other earlier recipes are more austere, omitting the whisky and treating the fruit as an optional extra.A traditional way to serve cranachan is to bring dishes of each ingredient to the table, so that each person can assemble their dessert to taste. Tall dessert glasses are also of typical presentation.It was originally a summer dish and often consumed around harvest time, but is now more likely to be served all year round and on special occasions. A variant dish was ale-crowdie, consisting of ale, treacle and whisky with the oatmeal - served at a wedding with a ring in the mixture: whoever got the ring would be the next to marry.

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Haggis is a kind of savoury pudding containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal's stomach and simmered for approximately three hours. Most modern commercial haggis is prepared in a casing rather than an actual stomach.As the 2001 English edition of the Larousse Gastronomique puts it, "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour".The haggis is a traditional Scottish dish, considered the national dish of Scotland as a result of Robert Burns' poem Address to a Haggis of 1787. Haggis is traditionally served with "neeps and tatties" (Scots: Swedish turnip and potato, boiled and mashed separately) and a "dram" (i.e. a glass of Scotch whisky), especially as the main course of a Burns supper. However it is also often eaten with other accompaniments. Highlands Restaurant NYC 150 West 10th Street, New York, NY 10014-3117 (212) 229-2670 ‎ highlands-nyc.comView Larger Map

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Fish and chips is a popular take-away food in the United Kingdom, Ireland, Australia, New Zealand, Canada and South Africa. It consists of battered fish which is deep-fried and served with chips.

Cooking

Thickness

Batter

 Choice of fish

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Bangers and mash, also known as sausages and mash, is a traditional English dish made of mashed potatoes and sausages, the latter of which may be one of a variety of flavoured sausage made of pork or beef or a Cumberland sausage.The dish is sometimes served with a rich onion gravy. It can also often be found served with fried onions.This dish may, even when cooked at home, be thought of as an example of pub grub — relatively quick and easy to make in large quantities as well as being tasty and satisfying. More up-market varieties, with exotic sausages and mashes, are sold in gastropubs, as well as less exotic alternatives being available in regular public houses.Along with jellied eels and pie and mash, the dish has particular iconic significance as traditional British working-class dishes. Similarly, in the north, black pudding and leeks have a similar reputation.

Etymology

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Ingredients:

• 2 tbsp vegetable oil
• 8 thick sausages (beef, pork, or flavored as you wish)
• FOR THE MASH
• 2 lb / 900g peeled potatoes, quartered
• 6 tbsp milk
• 1 stick/ 110g butter, cubed
• Salt and ground black pepper
• FOR THE ONION GRAVY
• 2 medium onions, peeled and thinky sliced
• 2 tbsp vegetable oil
• 2 tbsp butter
• 1 tsp sugar
• 1 tsp balsamic vinegar
• 1 A‚A¼ pint/700ml beef stock
• 4 tsp corn starch/corn flour
• 4 tsp cold water
• Salt and black pepper

Preparation:

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A Balti  is a British-style type of curry served in a thin, pressed steel wok-like "balti bowl". It is served in many restaurants in the United Kingdom. The precise origins of the Balti style of cooking are uncertain; some believe it to have been invented in Birmingham, while others believe it originated in the Pakistani region of Baltistan in Kashmir from where it was brought by South Asian immigrants to Britain.The word was the subject of analysis on the BBC TV series Balderdash and Piffle. A menu from 1982 was cited as the first written reference, with The Curry Club's Curry Magazine Edition 29, winter 1984 answering a reader query about the definition of Balti. Written evidence seems to be scant prior to 1982, and the Oxford English Dictionary and The Curry Club welcome any contributions which will verify the first mention of Balti in Britain.

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Ćevapi  is a grilled dish of minced meat, a type of kebab, found traditionally in the countries of southeastern Europe. They are considered a national dish in Bulgaria, Bosnia and Herzegovina and in Serbia. They are also common in Croatia, Montenegro, Slovenia, as well as in Republic of Macedonia, Romania, Czech Republic, Slovakia and the Italian provinces bordering Slovenia.They are usually served of 5-10 pieces on a plate or in a flatbread (lepinje or somun), often with chopped onions, sour cream, kajmak, ajvar, cottage cheese, minced red pepper and salt. Serb ćevapčići are made of either beef, lamb or pork or mixed. Bosnian ćevapi are made from two types of minced beef meat, hand mixed and formed with a funnel, while formed ćevapi are grilled. Macedonian, Croatian, Bulgarian and Romanian varieties are often made of both pork and beef.For the preparation of Bulgarian kebapcheta, a mix of pork and beef is typically used, many recipes involve only pork. The preferred spices are black pepper, cumin and salt. A single Bulgarian kebapche is much larger than a ćevapčić. As a consequence, whereas ćevapčići are eaten in portions of 5–10, a standard meal of kebapcheta consists of 1–3. A typical addition to a kebapche meal are french fries, often covered with grated sirene, and lyutenitsa. The expression "a three kebapcheta with sides" (тройка кебапчета с гарнитура, troyka kebapcheta s garnitura) is particularly well-known. The preferred drink to go with a kebapche is beer.

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Bosnian Pot (Bosanski Lonac) is an authentic Bosnian culinary speciality, appreciated for its rich taste and flexibility. It is impossible to define the recipe for Bosanski lonac, as there are many variations, but the main ingredients are mostly the same: meat and various vegetables.It has been on tables of both the rich and the poor for hundreds of years. Rich people used more meat and other expensive ingredients, while the poor used what was available. Typical ingredients are: beef, lamb, cabbage, potatoes, tomatoes, carrots, parsley, garlic, peppercorns (whole, not ground). Many different vegetables or meats may be used. The Bosanski lonac is prepared by layering meat and vegetables (alternating layers of meat and vegetables until the pot is full) into a deep pot, then adding 1 - 2 dl water or white wine. The ingredients should be cut into large pieces rather than finely chopped or minced.Originally, Bosanski lonac was made in ceramic pots, that were then put in the fireplace or pit in the ground. That would be perfect, but today, not everyone has a fireplace available for cooking, so cooks may use a regular pot and their kitchen stove. Since the pieces of meat and vegetables are rather large, it takes about 4 hours till the meal is cooked.

Bosanski Lonac - Bosnian Pot SERVES 6 -8

Got this recipe from Lorac on the Eastern European thread. It's GREAT! Easy to make and relatively inexpensive since it is mostly vegetables. My husband, who is Serbian, loved it! Sorry some of the ingredients are in metric, but I just guessed on some of them as noted in the directions. I'm just guessing on the servings since it made quite a large pot of stew. Enjoy!

Ingredients for Bosanski Lonac - Bosnian Pot:

• 1 kg beef or lamb (I used 2 pounds of beef and 1 pound of pork)
• 1 cabbage (cut into bite sized wedges)
• 2-3 carrots (peeled and cut into bite sized pieces)
• 3-4 large tomatoes (cut up in wedges)
• 3-4 large potatoes (peeled and cut up in wedges)
• 2 onions (cut up in wedges)
• 2 garlic cloves (sliced)
• 2 green bell peppers (cut up in wedges)
• 1/2 tablespoon cooking oil
• 1/2 tablespoon vinegar
• salt and pepper
• water
• white wine

Preparation of Bosanski Lonac - Bosnian Pot:

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