Z
Zabaglione
[Cutting Terms] 
- An Italian custard made with egg yolks and wine or juices, which are beaten vigorously over hot water to form a rich, creamy dessert. The custard can then be poured into glasses and chilled to be eaten later, or eaten warm with fresh fruit. Marsala is the most common wine used, though any sweet wine such as Madeira, Champagne, or Sauterne may be used.
Zakuski
[Cutting Terms]
- The Russian version of tapas involving a lot of food and vodka.
Zampone
[Cutting Terms]
- A specialty of the town of Modena in northern Italy, this consists of a hollowed and stuffed pig trotter which is poached and served as a part of a traditional Bollito Misto.
Zanahoria
[Cutting Terms]
- [Spanish] carrot.
Zartar Blend
[Cutting Terms]
- [Lebanon] Find in Middle Eastern markets. A blend of zaatar (a marjoramlike herb), sumac bark and chick peas or sesame seeds. Common in foods from the Middle East.
Zarzamora
[Cutting Terms]
- [Spanish] wild blackberry.
Zest
[Cutting Terms]
- Grated rind of a citrus peel, used as a flavoring.
Zest (Cooking Terms)
[Cutting Terms]
To remove the colored peel of a citrus fruit. Use a grater, zester or vegetable peeler to remove the outermost part, avoiding the bitter white pith underneath. The peel itself is often referred to as zest.
Zester
[Cutting Terms]
- Small tool for scraping off zest.
Zingara
[Cutting Terms]
- A sauce made with white wine, meat glaze, mushrooms, ham and tongue, finely chopped and peppered.
