FoodReference.com Culinary Crossword 2003-221 by James T. Ehler
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    Across

    2. Cut of meat (especially mutton or lamb) consisting of part of the backbone and both loins.
    6. Thigh of a hog.
    8. Domestic swine.
    9. A cold emulsified sauce.
    11. An important red Bordeaux wine.
    12. Oblong cream puff.
    13. Jewish ravioli.
    16. Any of various single-celled fungi that reproduce asexually by budding or division.
    17. Young broccoli plants.
    19. Soft sweet dessert with Black Raspberries, thickend and baked, boiled or steamed.
    20. A Korean speciality.
    21. A rich sponge cake made with ground almonds.
    23. European red deer.

    Down

    1. Any of a number of tropical vines of the genus Dioscorea many having edible tuberous roots.
    2. A pancake from Scotland.
    3. Chiefly marine protozoa having two flagella; a chief constituent of plankton.
    4. A cut of meat taken from the side and back of an animal between the ribs and the rump.
    5. Highly seasoned minced meat stuffed in casings that might be served at a famous English University.
    7. A somewhat flat reddish-orange loose-skinned citrus of China.
    8. Downy juicy fruit with sweet yellowish or whitish flesh.
    10. A cold Greek soup with cucumber, goat's milk yogurt, mint and paprika.
    14. European mint with aromatic, pungent leaves formerly popular as a seasoning; also used in making Chartreuse liqueur.
    15. Tropical southeast Asian shrub with spicy berrylike fruits.
    18. Cook until very little liquid is left, as of sauces.
    22. Any of various wild bovines especially of the genera Bos or closely related Bibos.
Solution

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