||One of Italy's great gifts to the rest of the world, zabaglione is an ethereal dessert made by whisking together egg yolks, wine (traditionally MARSALA) and sugar. This beating is done over simmering water so that the egg yolks cook as they thicken into a light, foamy custard. Traditional zabaglione must be made just before serving. (There is also a frozen version.) The warm froth can be served either as a dessert by itself or as a sauce over cake, fruit, ice cream or pastry. In France it's called sabayon or sabayon sauce.
||Popular throughout Turkey and North Africa, zahtar is a spice blend comprised of sesame seeds mixed with powdered SUMAC and dried thyme. It's sprinkled over meats and vegetables, or mixed with oil as a spread for bread. Zahtar can be found in Middle Eastern markets.
||A Russian HORS D'OEUVRE, which could include any of a variety of foods such as ANCHOVIES, BLINIS, CAVIAR, cheeses, fish, oysters and fish- or meat-filled pastries. A zakuska assortment is generally served with bottles of ice-cold vodka.
||In the United States, where California is the major grower, this tiny (1/8 to 1/4 inch in diameter) purple grape is predominantly used to make the dried CURRANT. The seedless, very sweet Zante grape also still flourishes in Greece, where it originated. Fresh Zantes can sometimes be found from late summer to late fall in specialty produce markets. Trendy restaurants often use tiny clusters of them as a garnish. They're available year-round as dried currants. See also GRAPE; RAISIN.
||see SAPOTE, WHITE
||The perfumy outermost skin layer of citrus fruit (usually oranges or lemons), which is removed with the aid of a CITRUS ZESTER, paring knife or VEGETABLE PEELER. Only the colored portion of the skin (and not the white pith) is considered the zest. The aromatic oils in citrus zest are what add so much flavor to food. Zest can be used to flavor raw or cooked and sweet or savory dishes.
||see CITRUS ZESTER
||A red wine grape originally thought to be indigenous to California. Recently, however, experts have concluded that the Zinfandel grape was brought to the United States from Italy's Puglia region, and is a descendant of the primitivo grape grown there. Regardless, the Zinfandel grape — with its spicy, raspberry flavors — makes marvelous, fruity red wines ranging from lighter styles to big, rich bottlings that can rival CABERNET SAUVIGNON. In the 1980s, white Zinfandel (a BLUSH WINE) also gained considerable popularity. Occasionally, late-picked grapes full of concentrated sugar are made into late-harvest Zinfandels and served as DESSERT WINE or in place of PORT.
|zingara, à la
||This French phrase translates to "gypsy style" and refers to a garnish consisting of chopped ham, tongue, mushrooms and TRUFFLES combined with tomato sauce, tarragon and sometimes MADEIRA. This garnish is served with meat, poultry and sometimes eggs.
||Long, thin tubes of MACARONI. See also PASTA.
||Extraordinarily potent, this COCKTAIL is made with at least two types each of rum and LIQUEUR plus two or three fruit juices such as pineapple, orange and lime. It's usually served in a large goblet over crushed ice, garnished with slices of pineapple and orange and a MARASCHINO CHERRY. The origin of the name is unknown, but it's been said that one or two of these drinks can make one feel numb . . . rather like a zombie.
||This popular summer squash is shaped like a slightly curved cylinder, a bit smaller at the top than the bottom. A zucchini's skin color can vary from dark to light green, sometimes with yellow markings that give it a mottled or striped look. The off-white flesh has a very pale green cast and the flavor is light and delicate. Common market length is 4 to 8 inches long and 2 to 3 inches thick. However, some specimens are as tiny as a finger while others — usually those that are home-grown — can reach a mammoth 2 feet long by 6 inches in diameter (or more). Fresh zucchini is available year-round in most supermarkets, with a peak period during late spring. Select small zucchini, which will be younger and therefore more tender and have thinner skins. The skins should be free of blemishes and have a vibrant color. Zucchini can be cooked by a variety of methods including steaming, grilling, sautéing, deep-frying and baking. See also SQUASH.
||Thought to have been inspired by the cupola of Florence, Italy's, Duomo (the city's main cathedral), this dome-shaped dessert begins with a bowl lined with LIQUEUR-moistened cake (usually pound cake) slices. The bowl is then filled with a mixture of sweetened whipped cream, chopped or grated chocolate and various chopped nuts before being topped with additional cake slices. The zuccotto is refrigerated at least a day so the filling can set. It's inverted onto a plate before being served.
||A variety of German BLOOD SAUSAGE that contains chunks of pickled TONGUE. This dried sausage can be eaten raw, although it's more commonly sliced and browned in butter or bacon fat. See also SAUSAGE.
||The Italian word for "soup."
||Literally translated as "English soup," this Italian dish is, in fact, a refrigerated dessert similar to the British favorite, TRIFLE. It's made with rum-sprinkled slices of sponge cake layered with a rich custard or whipped cream (or both) and candied fruit or toasted almonds (or both).
||[ZWI-bak, ZWI-bahk, SWI-bak, SWI-bahk]
||This German word translates to "twice baked" and refers to bread that is baked, cut into slices and then returned to the oven until very crisp and dry. Zwieback, which has a hint of sweetness to it, is popular for its digestibility and is often served to younger children or to people who have digestive problems. It is commercially available in most stores. See also RUSK.