"brewing and distilling experience between them. They chose Palisade, located at 4,700 feet elevation with its cool nights during the growing season, yet desert conditions and intense sunlight, for their liquor-making hub. Such a setting allows the fruit they grow to ripen with a high concentration of sugars. The distillery uses a custom-made German copper pot to create their vodka, the Goat, with sweet corn from Olathe, Colorado, a neighboring town. Head distiller Davy Lindig makes bourbon from Olathe sweet corn, fruit brandies from area pears, plums and peaches; and grappas in partnership with Debeque Canyon Winery, from Gewürztraminer and"
"from a variety of fruit, and indeed it is made from most of the fruits available in Hungary. The most common pálinkas are made from apricots, pears, and plums. Other fruits that are often used are sour cherries, apples, mulberries and quince. Pálinka made from chestnuts or walnuts is also available. Pálinka should be served at because it is at this temperature that the fine smell and taste of the fruit can be best enjoyed. If served too cold, the smell and the taste will be difficult to appreciate. The form of the glass used to drink pálinka affects the"
"as ""pálenka"" in Poland, Slovakia, and the Czech Republic and ""pálinka"" () in Hungary. Common flavours are ""šljivovica"", produced from plums, ""kajsija"", produced from apricots, or ""grozdova""/""lozova"" in Bulgaria (""raki rrushi"" in Albania), or ""lozovača"" or ""komovica"" in Croatia, Montenegro, Serbia, Bosnia and Herzegovina produced from grapes, the same as ""Zivania"" in Cyprus. Fruits less commonly used are peaches, apples, pears, cherries, figs, blackberries, and quince. Similar spirits are produced in Romania, Moldova, Poland, Ukraine, Czech Republic, Slovakia, Russia and the Caucasus. In Albania, rakia is most commonly made out of grapes in mild climate regions and out of plums"
"Pálinka Pálinka is a traditional fruit brandy in Central Europe with origins from the Carpathian Basin, known under several names, and invented in the Middle Ages. Protected as a geographical indication of the European Union, only fruit spirits mashed, distilled, matured and bottled, and similar apricot spirits from Hungary and four provinces of Austria can be called """"pálinka"""", while """"Tótpálinka"""" refers to wheat derived beverages. Törkölypálinka, a different product in the legal sense, is a similarly protected pomace brandy that is commonly included with pálinka. While pálinka may be made of any locally grown fruit, the most common ones are"
"plums, apricots, apples, pears, and cherries. Similar products exist in the Czech Republic, Poland, and Slovakia known as Pálenka as well as in Romania under the name Pălincă. The words ""pálinka"" (in Hungarian), ""pálenka"" (West Slavic) and ""pălincă"" (Romanian) derive from the Slavonic stem ""paliti"", ""to burn, to distill"". In Hungarian, the word ""Tótpálinka"" (literally 'Slavic pálinka') was used to refer to alcoholic drinks derived from wheat. The production of Hungarian pálinka is regulated by local law LXXIII of 2008, often referred to as ""pálinka law"", which is based on the regulation of generic fruit spirits of the European Union."
"Pálenka In the Czech Republic, Slovakia, and Poland, pálenka is any kind of distilled beverage, but especially fruit brandy. The term is often used generically for all kinds of liquors, including vodka, gin and borovička. The word derives from the Slavonic stem ""páliť"", to burn (in a meaning to distil). Similar products exist in Austria and Hungary under the name pálinka. Most traditional types of pálenka in Moravia and Slovakia are slivovica (plum spirit), ražná (grain spirit), borovička (a special kind of liquor distilled from the berries of Juniperus communis), hruškovica (pear spirit), jablkovica (apple spirit). Popular are also čerešňovica"
"Pálenka In the Czech Republic, Slovakia, and Poland, pálenka is any kind of distilled beverage, but especially fruit brandy. The term is often used generically for all kinds of liquors, including vodka, gin and borovička. The word derives from the Slavonic stem ""páliť"", to burn (in a meaning to distil). Similar products exist in Austria and Hungary under the name pálinka. Most traditional types of pálenka in Moravia and Slovakia are slivovica (plum spirit), ražná (grain spirit), borovička (a special kind of liquor distilled from the berries of Juniperus communis), hruškovica (pear spirit), jablkovica (apple spirit). Popular are also čerešňovica"
"drinking experience. The ideal glass is wide at the bottom and narrow at the rim, that is, tulip-shaped. The relatively narrow neck of the glass concentrates the ""nose"" released from the larger surface at the bottom of the glass, magnifying the smell of the drink. Modern commercial production occurs in Hungary and parts of Austria. It is commonly made from the fermentation of plums, but other fruits used include apricots, apples, pears, peaches and cherries. The traditional double distillation process results in a strong alcohol content of 40 to 70 percent ABV. Commercially available pálinka is always distilled in one"
"the Pizza, all we need is Šljivovica"""". Slivovitz Slivovitz, Šljivovica, Śliwowica, Slivovitza, Schlivowitz, Slivovitsa, Slivovice, Slivovica or Slivovka is a fruit brandy made from damson plums, often referred to as plum brandy. Slivovitz is produced in Central and Eastern Europe, both commercially and privately. Primary producers are in Bosnia, Bulgaria, Croatia, Czech Republic, Hungary, Poland, Romania, Serbia, Slovakia and Slovenia. In the Balkans, Slivovitz is considered a kind of ""Rakia"". In Central Europe it is considered a kind of Pálinka (Czech Republic, Poland and Slovakia - Pálenka), corresponding to the distilled spirits category. The word ""slivovitz"" is a borrowing from"
"food cooked in the Lower Vistula Valley in Poland. Several villages organize folk feasts, during which lekvár is cooked in copper kettles (cauldrons). Lekvar Lekvár is a very thick, sometimes coarse jam of pure ripe fruit originating in Central and Eastern Europe. It is usually made of fruits like apricot, peach, strawberry, plum, prune, raspberry, cherry or sour cherry, but apples, green whole walnuts, muscadine grapes or figs may also be used. Lekvár is used in filling palacsinta pancakes, pastries like Buchteln (or buchta), kifli, or strudel and other sweet yeast breads, pastries, cookies, and pierogi, as a spread on"
"Slivovitz Slivovitz, Šljivovica, Śliwowica, Slivovitza, Schlivowitz, Slivovitsa, Slivovice, Slivovica or Slivovka is a fruit brandy made from damson plums, often referred to as plum brandy. Slivovitz is produced in Central and Eastern Europe, both commercially and privately. Primary producers are in Bosnia, Bulgaria, Croatia, Czech Republic, Hungary, Poland, Romania, Serbia, Slovakia and Slovenia. In the Balkans, Slivovitz is considered a kind of ""Rakia"". In Central Europe it is considered a kind of Pálinka (Czech Republic, Poland and Slovakia - Pálenka), corresponding to the distilled spirits category. The word ""slivovitz"" is a borrowing from a shared Slavic word for plum or"
"Törkölypálinka Törkölypálinka (Pomace pálinka, also Torkolypalinka) is a Hungarian pomace brandy, an alcoholic beverage produced by distillation from grape residues (pomace) left over from winemaking. One of the oldest types of pálinka, it helps digestion, and is usually consumed in small quantities after meals. Under the 2008. LXXIII. Law of the Republic of Hungary, the Hungarian Pálinka Law, only distilled beverages made using special methods and technology, from fruits produced in Hungary, mashed, distilled, matured and bottled in Hungary can be called pálinka. Alcoholic beverages made from concentrates, semi-dried or dried fruit cannot legally be called pálinka. Törköly is the"
"Lekvar Lekvár is a very thick, sometimes coarse jam of pure ripe fruit originating in Central and Eastern Europe. It is usually made of fruits like apricot, peach, strawberry, plum, prune, raspberry, cherry or sour cherry, but apples, green whole walnuts, muscadine grapes or figs may also be used. Lekvár is used in filling palacsinta pancakes, pastries like Buchteln (or buchta), kifli, or strudel and other sweet yeast breads, pastries, cookies, and pierogi, as a spread on toast or biscuits, and in fruit sauces. In Jewish communities, lekvár is a common filling for hamentashen. To prepare the fruit, seeds are"
"Plăcintă Plăcintă is a Romanian, Moldovan and Ukrainian traditional pastry resembling a thin, small round or square-shaped cake, usually filled with apples or a soft cheese such as Urdă. The word ""plăcintă"" comes from Latin ""placenta,"" which means ""cake,"" from the Greek ""plakount – "" ""flat cake"". As shown by the etymology of the word, the plăcintă has its origins in Ancient Rome, and dates from when Romania was a part of the Roman Empire, see placenta cake. Ancient Greek bakers made their bread with olive oil, herbs and cheese. The secret of making cakes was given to the Romans"
"the special requirements of ""gönci barackpálinka"" (apricot pálinka of Gönc) for example, cannot be labeled as such, not even if it is otherwise a legitimate apricot pálinka from Gönc. In Hungary, only these local variations are referred to as pálinka with protected designations of origin. Pálinkas with PDO include, ""szatmári szilvapálinka"" (plum pálinka of Szatmár), a ""kecskeméti barackpálinka"" (apricot pálinka of Kecskemét), ""szabolcsi almapálinka"" (apple pálinka of Szabolcs), ""békési szilvapálinka"" (plum pálinka of Békés), ""gönci barackpálinka"" (apricot pálinka of Gönc), ""újfehértói meggypálinka"" (sour cherry pálinka of Újfehértó), ""göcseji körtepálinka"" (pear pálinka of Göcsej) and ""pannonhalmi törkölypálinka"" (pomace pálinka of Pannonhalma)."
"is a beer or wine cellar, and a ""söröző"" is a pub offering draught beer and sometimes meals. The ""bisztró"" is an inexpensive restaurant often with self-service. The ""büfé"" is the cheapest place, although one may have to eat standing at a counter. Pastries, cake, and coffee are served at the confectionery called ""cukrászda"", while an ""eszpresszó"" is a cafeteria. Pálinka: Pálinka is a fruit brandy, distilled from fruit grown in the orchards situated on the Great Hungarian Plain. It is a spirit native to Hungary, and comes in a variety of flavours including apricot (""barack"") and cherry (""cseresznye""). However,"
"Austrian pancake including raisins, almonds, apple jam or small pieces of apple, split into pieces, and sprinkled with powdered sugar. In Romania, they are called ""clătită"" (plural: ""clătite""). In countries of former Yugoslavia, they are called ""palačinka"" (plural: ""palačinke""). In these languages, the word derives from the Latin ""placenta"", meaning ""cake"". These pancakes are thin and filled with apricot, plum, lingonberry, apple or strawberry jam, chocolate sauce, or hazelnut spread. Eurokrem, Nutella, and Lino-Lada fillings are favourite among the younger population. A traditional version includes filling pancakes with cheese, pouring yoghurt over them, and then baking in an oven. Eastern-Slavic"
"copious amounts of plums, gritty notes from raisins. Plum cake Plum cake refers to a wide range of cakes made with either dried fruit (such as grapes, currants, raisins or prunes) or with fresh fruit. There is a wide range of popular plum cakes and puddings. Since the meaning of the word ""plum"" has changed over time, many items referred to as plum cakes and popular in England since at least the eighteenth century have now become known as fruitcake. The English variety of plum cake also exists on the European mainland, but may vary in ingredients and consistency. Settlers"
"Paprika Paprika (US English more commonly , British English more commonly ) is a ground spice made from dried red fruits of the larger and sweeter varieties of the plant ""Capsicum annuum"", called ""bell pepper"" or ""sweet pepper"". The most common variety used for making paprika is ""tomato pepper"", sometimes with the addition of more pungent varieties, called ""chili peppers"", and cayenne pepper. In many languages, but not English, the word ""paprika"" also refers to the plant and the fruit from which the spice is made. Although paprika is often associated with Hungarian cuisine, the peppers from which it is"
"Plum cake Plum cake refers to a wide range of cakes made with either dried fruit (such as grapes, currants, raisins or prunes) or with fresh fruit. There is a wide range of popular plum cakes and puddings. Since the meaning of the word ""plum"" has changed over time, many items referred to as plum cakes and popular in England since at least the eighteenth century have now become known as fruitcake. The English variety of plum cake also exists on the European mainland, but may vary in ingredients and consistency. Settlers in British colonies brought the dried fruit variety"
"they look like German berliners, North American bismarcks or jelly doughnuts, ""pączki"" are made from especially rich dough containing eggs, fats, sugar, yeast and sometimes milk. They feature a variety of fruit and creme fillings and can be glazed, or covered with granulated or powdered sugar. ""Powidła"" (stewed plum jam) and wild rose hip jam are traditional fillings, but many others are used as well, including strawberry, Bavarian cream, blueberry, custard, raspberry, and apple. The Polish word (plural: ) is a diminutive of the Polish word ""bud"". The latter derives from Proto-Slavic , which may have referred to anything that"
"and two vodka based alcoholic beverages. Kalinka Samovar is a 30% drink flavored with honey and tea. Carbonated Kalinka, or ""Fény"" is a flavored, 21% drink with carbon-dioxide added. This product family was based on ""Fütyülős Barack"", a spirit drink made by mixing apricot pálinka, neutral spirits and flavorings. The range initially has been broadened with six different fruit liqueurs produced alike, but mellowed with sugar and honey. Finally, it was completed with six different kinds of pure pálinka. ""Fütyülős Barack"" is not to be confused with its 20th century predecessor, ""Fütyülős Barackpálinka"", which was an authentic apricot pálinka, aged"
"(plum, prune, raspberry, cherry or sour cherry jam), lemon juice and sugar, chocolate sauce, hazelnut-chocolate cream (Nutella), almonds, dried or fresh fruits, sweet cottage or quark cheese and raisins, cocoa powder, poppy seed, or any combination thereof, may also be used. ""Rakott palacsinta"" are layered pancakes with sweet cottage cheese and raisins, jam and walnut layers between the pancakes, baked in the oven, comparable to the French ""mille crêpe"". A well known Hungarian version of palatschinke is the Gundel pancake (""Gundel palacsinta""), made with ground walnuts, raisin, candied orange peel, cinnamon, and rum filling, served flambéed in dark chocolate sauce"
"(more specifically) for damson plum: , – damson plum, , or + postfix ""-vice"" or ""-vica"" to indicate the food from which it was distilled. For example, Czech ""meruňka"" apricot → ""meruňkovice"" apricot brandy; ""broskev"" peach → ""broskvovice"" peach brandy. The primary producers are Bosnia, Croatia, Czech Republic, Hungary, Poland, Romania, Serbia and Slovakia. Following the claims of several nations to the protected designation of origin, in October 2007 the European Union went for a compromise solution, leaving ""slivovitz"" as a generic name, and granting individual nations the right to protect the origin with their own adjective. In respective languages,"
"Palatschinke Palatschinke or palacsinta or clătită is a thin crêpe-like variety of pancake of Romanian origin, common in Central and Eastern Europe. The name originates from the (Romanian) ""plăcintă (clătită)"" (lit. ""rinsed pie""), referring to the runny dough used for the recipe. Names of the dish include ""Palaçinka"" (Albanian), ""Palatschinke"" (pl. ""Palatschinken"") (Austrian German), ""palačinka"" / ""палачинка"" (Bosnian, Bulgarian, Croatian, Czech, Serbian, Slovene, Montenegrin, Macedonian), "" naleśnik"" (Polish), ""palacinka"" (Slovak), ""palacinka"" (Italiano) and ""palacsinta"" (Hungarian). Central European Palatschinke (""palačeke"") are thin pancakes similar to the French ""crêpe"". The main difference between the French and Central European version of the dish"
"is that the mixture for palatschinken can be used straight away unlike that of crepes which is suggested to be left at rest for several hours. Palatschinken are made by creating a runny dough from eggs, wheat flour, milk, and salt and frying it in a pan with butter or oil. Unlike thicker types of pancakes, palatschinken are usually served with different types of fillings and eaten for lunch or dinner. Palatschinken are traditionally rolled with apricot, strawberry, or plum jam, and sprinkled with confectioner's sugar. A variety of fruit sauces (like apple sauce), or thick fruit jams called ""lekvar"""
"English name, baked in an oven using dried fruit and often yoghurt. The Polish version of plum cake, which also uses fresh fruit, is known as ""Placek z Sliwkami."" In India plum cake has been served around the time of the Christmas holiday season, and may have additional ingredients such as rum or brandy added. Plum cake in the United States originated with the English settlers and was prepared in the English style in sizes ranging from small, such as for parties in celebration of Twelfth Night and Christmas, to large, such as for weddings. This original fruitcake version of"
"cherries, plums, peaches, apricots, pears, starfruit, pineapple, apples, oranges, lemons, limes and clementines. Angelica is rarely seen in Western cooking except as a glacé fruit. Succade Succade is the candied peel of any of the citrus species, especially from the citron or ""Citrus medica"" which is distinct with its extra-thick peel; in addition, the taste of the inner rind of the citron is less bitter than those of the other citrus. However, the term is also occasionally applied to the peel, root, or even entire fruit or vegetable like parsley, fennel and cucurbita which have a bitter taste and are"
"of the registered distilleries. The quality of pálinka is largely influenced by the quality of the fruit used, hence the distiller has to choose good quality fruit with a rich taste. The first step in the production process is the preparation of the fruit mash. The stony seed is removed from the fruits that have such (e.g., cherry, apricot, plum) in order prevent the cyanide contained in these seeds from ending up in the distillate. Some fruits (e.g., apple, pear, quince) are ground in order to make the mash soft. The second step in the production process is the fermentation."
"red grapes is less precious because its acetic fermentation starts soon after the grapes are pressed. Törkölypálinka Törkölypálinka (Pomace pálinka, also Torkolypalinka) is a Hungarian pomace brandy, an alcoholic beverage produced by distillation from grape residues (pomace) left over from winemaking. One of the oldest types of pálinka, it helps digestion, and is usually consumed in small quantities after meals. Under the 2008. LXXIII. Law of the Republic of Hungary, the Hungarian Pálinka Law, only distilled beverages made using special methods and technology, from fruits produced in Hungary, mashed, distilled, matured and bottled in Hungary can be called pálinka. Alcoholic"
"pumpkin, apple, ham and yellow cheese and puff pastry products - puff pastry bites with various fillings – yellow cheese, white cheese, apple and chocolate; a wide variety of exotic fillings such as – pizza, tuna fish, wild berries. The brand Tsaritsa offers traditional “home made” spiral filo pastry pie Tsaritsa with a rich filling of cheese, spinach and cheese, pumpkin; traditional “home-made” filo pastry rolls Tsaritsa with a rich filling of cheese, spinach and cheese; spiral small pies of traditional Bulgarian paper-thin sheets of filo pastry Tsaritsa with a rich filling of cheese, spinach and cheese. Vitta Foods participated"
"cedar, cutlass, doudouce, egg, Graham, Bombay, ice-cream, Julie, long, pawpaw, Peter, rose, round, spice, starch, Tommy, teen, turpentine, vert, zabrico), breadfruit, sorrel (roselle), passion fruit), watermelons, sapodilla Manilkara zapota , pommerac (Syzygium malaccense), guavas, pommecythère (Spondias dulcis), caimite (star apple), abiu, five fingers (carambola), cherries, zaboca (avocado), popoy (papaya), chenette (Melicoccus bijugatus), pineapples, oranges, Portugal (tangerines of various genetic breeding), plum (Governor, King and common variety), West Indian (Barbadian) cherry (Acerola), bananas (sikyé, silk, Gros Michel, Lacatan), barbadine (granadilla), balatá, soursop, cashews, Tamarind, Ceres (Flacourtia indica), , Cocorite (Attalea maripa), Gru-Gru-beff (Acrocomia aculeata), Fat-Pork (Chrysobalanus icaco), pears. and coconuts (several"
"puddings are made ""were always raisins, not the plump juicy fruits that the name suggests today."" In Old English, the term ""plūme"" was ""from medieval Latin ""pruna"", from Latin ""prunum"","" which equated to ""prune"". ""Prune"" in modern French means plum, so plum tarts have names such as ""tarte aux prunes"". In English, prunes are dried plums, and when modern cakes use them as a primary ingredient, they may be referred to as a plum cake or type of plum cake. Plum cake has historically referred to an early type and style of fruitcake in England since around 1700. Raisins and"