galette – A flat pastry made with sweet pastry dough or sweet yeast dough that is filled with fruit, nuts, jam, or pastry cream.
ganache – Chocolate and cream that is heated until the chocolate is melted and blended with the cream. When the ganache is still liquid and warm it can be poured over cakes for a smooth shiny glaze. When ganache is cooled it can be formed into balls as the center of truffle confections. Ganache can also be used as a filling in cakes or pastries. See recipe for Ganache.
garnish – Decorating and enhancing the flavor or appearance of food by adding other attractive and complimentary foods to either the food or serving dish.
gateau – the French word for cake. Gateau is often a sponge type cake, and often made with ground nuts such as almonds. Gateaux cakes tend to be fancier, often served after a special dinner. It is typically made in layers; the cake is sometimes soaked with flavored syrup to provide extra moistness, layered with a rich filling, and then frosted with whipped cream or Buttercream frosting, and each portion is identically garnished. See recipe for Almond Apple Gateau.
genoise - A classic European sponge-type cake that is less-sweet than other sponge cakes, and may also contain butter to provide tenderness plus a richer and more flavorful taste. Genoise is a dry sponge cake, and is normally soaked with flavored syrup to provide extra moistness. To make Genoise cakes, whole eggs are beaten with sugar while heating over a pan of simmering water to dissolve the sugar and allow the mixture to whip higher, holding more air bubbles. After warming, the egg and sugar mixture is whipped until it is thick, light in color, and billowy like whipped cream. Lastly flour is folded in and butter may be added. Sponge cakes must be unmolded as soon as baked; otherwise the steam will soften and collapse the cake. See recipe for Black Forest Cherry Torte.
German chocolate cake – A rich chocolate layer cake with cooked coconut pecan frosting for the filling between the layers and as a topping on the cake. The name comes from the Bakers German Chocolate used to make the cake. See recipe for German Chocolate Cake.
gingerbread – A dark sweet cake made with molasses and spiced with ginger, cinnamon, nutmeg, and cloves, and normally served with sweetened whipped cream.
gingerbread house – An edible decoration made from firm pieces of baked gingerbread or sometimes graham crackers that are “glued” together with royal icing in the shape of a small cottage. The house is decorated with royal icing and small candies.
gingerbread cookies – Rolled a cutout cookies flavored with molasses and spices such as ginger, cinnamon, nutmeg, and cloves. The cookies may be served as is or decorated with icings and sugar sprinkles. See recipe for Gingerbread Snowflakes.
gingersnap – A thin, crisp round, spicy cookie with a crinkly top. Gingersnaps are flavored with molasses, cinnamon, ginger, and cloves, and rolled in granulated sugar before baking for a sugary coating. See recipe for Gingersnap Cookies.
glaze – Brushing food with milk, egg, or sugar before baking in order to produce a shiny golden finish. Or to brush a thin coating of icing on top of a baked cake, cookie or bread to give the food a sweet and shiny finish.
gold leaf - Edible, tasteless silver leaves made from pure gold. The leaves are ultra thin and sold in small square sheets separated by tissue paper. Gold leaf is used to decorate desserts and confections. It dissolves easily from the moisture in your hands if touched; therefore it is handled with a tweezers or a small dry artist brush.
golden brown – When something is baked or cooked to a light brown or caramel looking color.
golden raisin - Sun or air-dried grapes typically made from Thomson seedless grapes. Golden raisins have a pale, golden-yellow color. They are treated with sulfur dioxide to prevent them from turning dark. Shop for golden raisins.
graham cracker crust – pie crust, either baked or unbaked, made with crushed graham crackers, butter, and sugar. It is a popular crust for many custard pies and cheesecakes. See recipe for Graham Cracker Crust.
Grand Marnier – A French liqueur made with Cognac brandy that is infused with bitter oranges, spices, and vanilla and then aged in oak vats for six to eight months. Grand Marnier was created in 1880 by Alexandre Marnier-Lapostolle. This liqueur is clear with a tint of gold and is used extensively to flavor desserts, pastries, confections, buttercreams, and ice creams. See recipe for Grand Marnier Cake.
grape pie – Also called Jelly Pie. Jelly pie is a Southern pie made with grapes, sugar, lemon juiced and cornstarch for a thickener; Concord grapes are traditionally used, however other grapes may be substituted. See recipe for Grape Pie.
grasshopper pie – A popular Southern cream pie from the 1950’s. The pie is a lovely green color made with green crème de menthe, along with whipped cream, sugar, and gelatin, and normally a graham cracker or cookie crust.
grate – Rubbing ingredients over a grater produces small fine pieces. For example chocolate may be grated, and used to decorate cakes and cookies.
grease – Rubbing butter, shortening, or oil, or spraying with a vegetable oil, on the inside of a baking pan to prevent food from sticking to the pan.
grease and flour – To first rub butter, shortening, or oil on the inside of a baking pan, then sprinkle a small amount of flour in the pan, tilt the pan to cover the sides and bottom evenly, and shake out any excel flour. This results in a light dusting of flour on the inside of the pan to prevent food, such as cakes, from sticking to the pan.
grunt - A baked cobbler from Colonial New England. Grunts are made with berries or other fresh fruit topped with a biscuit like pastry dough and baked covered in the oven. Original grunts were steamed in a covered kettle over an open fire. Grunts are normally served with heavy cream or vanilla ice cream.
gum paste – A modeling paste made with confectioners’ sugar, gelatin, glucose, water, and flavoring. Gum paste may be colored with food coloring, and is used to make decorations, figures, and flowers. |
