Glossary B
Bethmännchen sometimes also referred to a Frankfurter Bethmännchen refer to a German pastry of marzipan balls which originated from Frankfurt am Main. This pastry is generally prepared for the Christmas Holidays, not only in Frankfurt, but all over Germany. It is one of the sources of pride among the Frankfurters. Bethmännchen is named after the family of Simon Moritz von Bethmann, but the inventor was actually Jean Jacques Gautenier, a Frenchman who worked as a Chef at the Frankfurt banking family of the Bethmann. It is said that Jean Jacques Gautenier who was a Parisian pastry Chef developed the recipe at his home in 1838.
Bethmännchen which is a German word which literally means "little Bethmann" (perhaps representing the 4 sons of the Bethmann) is a made from marzipan with almond, powdered sugar, rosewater, flour, and egg. The three (3) almonds that decorate the marzipan balls represents the three (3) sons of Simon Moritz von Bethmann who was the head/leader at that time of the Frankfurt Stadtrat. He and his wife have actually four (4) sons and it was said that the wife actually decorated the marzipan balls with 4 almonds, but when one of his sons died, the almonds which decorated the marzipan balls were reduced to three (3), representing her 3 remaining sons.
Betute is a delectable Filipino dish made from deep-fried stuffed frog or toad. This unique and flavorful dish hails from the province of Pampanga in the Philippines, where it is considered a local delicacy. In Betute, the frog's cavity is filled with a mixture of ground pork, shrimp, and aromatic spices before being coated in batter and fried to perfection. This article explores the world of Betute, offering insights into its definition, international and national examples, applications, and even a recipe to try making this exotic Filipino dish at home.
Beurre Blanc is the French term which literally means "white butter " refers to a sauce made of finely chopped shallots stewed with vinegar or white wine, reducing the liquor then butter is added. Beurre Blanc is serve hot and goes very well with seafood and traditionally served with fishes like pike and shad. It can also be used on eggs, poultry and vegetables to add flavor.
Beurre Blanc is cooked with variety of modern versions by adding to the basic recipe herbs, fruit juices or purées, soy, chilis and other based on the imagination of the cook.
Beurre Blanc which translates into "white butter.” is a reference to the fact that while the sauce is cooked and blended, it is not browned, as in the case of Roux or Beurre Roux. Beurre Blanc sauce is sometimes mixed with other ingredients, but as a general rule it makes a delicate white sauce, rather than a heavier and more dense brown sauce.
Beurre Blanc is pronounced "bur-blohnk".