Demerara


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Demerara

(dĕmərâr`ə), river, c.200 mi (320 km) long, rising in the Guiana Highlands, E Guyana, and flowing N to the Atlantic Ocean. Georgetown, Guyana's chief port, is at the river's mouth. The Demerara is navigable for oceangoing vessels to Mackenzie, an important exporting center for bauxite and kaolin.

Demerara

 

a river in Guyana, South America. Length, about 350 km; basin area, 6,000 sq km. It flows northward in a valley of tropical rainforest and empties into the Atlantic Ocean. It floods in the summer. It is navigable up to 160 km from its mouth. The port of Georgetown is located at its mouth. The valley of the Demerara has bauxite deposits.

Demerara

the. a river in Guyana, rising in the central forest area and flowing north to the Atlantic at Georgetown. Length: 346 km (215 miles)
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Add a blob of butter to the top of each and sprinkle over the demerara sugar.
Born in Montserrat, as a manumitted slave she moved between Grenada and Demerara.
Mix together the Demerara sugar and cinnamon and sprinkle over the damsons.
The drink involved Williams & Humbert Dry Sack Medium Amontillado, strawberries, cinnamon sticks, Torani Amer and Demerara syrup.
Snowbird sales director, Roy Anderson, said: "We had to take some out to make room for the apple and the special blend of seasoning which includes honey, cinnamon, Demerara sugar and sea salt.
The company has bought Old Vatted Demerara, Wood's 100 Old Navy and Vat 19 from Diageo and Pernod Ricard, who acquired the brands when they jointly acquired the Seagram drink business.
Crowns of Glory, Tears of Blood: The Demerara Slave Rebellion of 1823.
This high-quality Demerara style sugar is perfect in hot and cold beverages and makes a sparkling topping on desserts.
Serves four) Prep time: 15 minutes Cooking time: 50 minutes Ingredients 2 large egg yolks 300ml double cream 1 tsp vanilla extract 35g caster sugar 150g punnet raspberries 80g demerara sugar 4 ramekin dishes Method Pre-heat the oven to 140degC/275degF/ Gas Mark 1.
BLACKCURRANT AND CHOCOLATE LAYER BY NIKKI DUFFY (SERVES 4) INGREDIENTS For the blackcurrant layer: 250g blackcurrants A squeeze of lemon juice Up to 100g caster sugar 50ml water For the chocolate layer: 25g cocoa powder 50g caster sugar 100ml water For the cream/yoghurt layer: 200ml double cream 200ml plain full-fat yoghurt 2tbsp caster sugar To finish: 50g skinned hazelnuts 1tbsp Demerara sugar METHOD 1.
5m from India for the Suddie, West Demerara and Bartica regional hospitals has moved closer.
INGREDIENTS 125g unsalted butter, at room temperature 65g icing sugar 1tbsp honey 1 large free-range egg white 150g plain flour, plus a little extra for dusting Pinch of salt 50g Demerara sugar, for rolling the dough in For the decoration: 10g each of yellow and black fondant icing A few flaked almonds 1tsp honey or water and a paintbrush to stick the decorations to the biscuits Rolling pin Paint/pastry brush METHOD 1.