Glossary B
Bredle also known as a Bredele, Bredl, Brétala refer to little beloved sweet and deliciouns Christmas biscuits (confection) from Alsace, France which comes in variety of flavors, colors and shapes. Bredle contain delicious ingredients and spices, like Cinnamon, Aniseed, Ginger; oranges, and nuts - Hazelbuts, Walnuts, Almonds; Coconut, Chocolates and Praline, among many other flavors. sweet tooth and all gourmets.
In Alsace, Bredle making is a family tradition which is shared with friends and family. They become a symbol of Christmas, too and one may found them hanging on many Alsacian Christmas trees.
The most well-known Bredle which come in different varieties are:
1. Butterbredle - butter biscuits, sometimes with lemon icing
2. Anisbredle - round and perfumed Bredle with Aniseed
3. Schwowebredle - Bredle with almonds and a golden egg glaze
4. Spritzbredle - little shortbread biscuits with a hint of lemon
5. Lebkuchen, little tongues of spice bread with smooth icing
6. Leckerli - diamond-shaped Bredle with a taste of spiced bread
7. Springerle refers to a type of Aniseed bread, with a very characteristic taste which is the first Bredle to be made in Alsace among the many varieties existing in the present
Binake is one of the traditional sweets from the Philippines, particularly from Misamis Oriental. Binake is made from ground mashed corn grains cooked with coconut milk and packed in corn husk, hence its golden yellow color.
It is said that eating Binake is like eating Mais con Yelo (Corn with Milk and crushed ice) minus the crushed ice.
English: Young coconut / Deutsch: Junge Kokosnuss / Español: Coco joven / Português: Coqueiro jovem / Français: Jeune noix de coco / Italiano: Giovane cocco /
Buco also spelled as Buko is a Filipino word that refers to a young coconut with soft, thin and silky flesh which one can easily scrape off with a spoon compared with a Niyog which is a mature coconut and the source of coconut milk (Gata in Filipino). A mature coconut has a thick and Hard flesh which needs to be grated off its shell by a special coconut grater.
The traditional dishes (or menu) served during the festival includes: Cuchaule served with Moutarde de Bénichon, cheese, sausages, Gigot de Mouton, Ragout de Mouton, Vegetable salads, and plenty of sweets and desserts, which include Bricelets (thin crisp waffles), Creme de Meringues, Beignets (apple fritters ) and Cuquettes (flaky pastry).
Berner Platte (Bernese Platter) refers to one of the traditional Bernese meat dishes that consists of beef, smoked pork and beef tongue, smoked belly bacon, Rippli (smoked pork loin), Schüfeli (shoulder of pork), Gnagi (knuckle of pork), Zungenwurst (tongue sausage), pigs' ears and other types of spicy sauces. The meat and sausage varieties are cooked with Sauerkraut flavoured with juniper and served with dried broad beans, salted potatoes, Sauerkraut and mustard sauce.
Bern is one of the Regions (Canton) in Switzerland.