Clafouti
A rustic dessert from the French region of Limousin that is a cross between a pancake and a custard. While traditionally made with cherries that have not been pitted (the pits release more flavor),
clafouti is also made with plums, blackberries, apples, and other fruits. Also spelled clafoutis.
Source
Clotted Cream
With origins in Devonshire, England, this thick topping for scones is made by heating rich, unpasteurized milk. The milk is warmed until a thick layer of cream rises to the surface. Once cooled the cream is removed and served atop bread, fruit, and desserts.
Aïda Mollenkamp
prefers it to prosciutto, and PartySugar loves it
wrapped around her peaches. But what exactly is pancetta?
Referred to as "Italian bacon," pancetta is an Italian
charcuterie selection made from salt-cured, aged pork belly. It is not smoked like American bacon, so it has a mellower flavor and higher amount of moisture.
Crème fraîche
A heavy French cream that has been slightly soured by bacterial cultures. It's similar to American sour cream, but has a thinner texture and less sour flavor, with a higher fat content, lower protein amount, and lower viscosity.
Unlike its American counterpart, crème fraîche can form peaks when whipped, and it can be cooked without curdling.
Pilsner
A light, golden lager with a smooth, clean taste. This beer, which originates from the town of Pilsen in today's Czech Republic, has a prevalent flavor of hops and malt, a spicy bitterness, and often a floral aroma. While pilsners are a refreshing and good match for most foods, the term has become interchangeable with any light, drinkable beer.
Source
