A Cooking Book for Mapmakers Trivia Quiz

Answer: Singapore Sling

The Raffles Hotel is one of the best known hotels in Singapore. So naturally a cocktail first prepared at this hotel, would bear a name referring to Singapore.
The Singapore Sling (original recipe) is 30 ml gin, 15 ml cherry brandy, 7.5 ml Cointreau and 7.5 ml Dom Benedictine, plus a dash of Angostura bitter (these are the alcoholic ingredients), to which are added 120 ml pineapple juice, 15 ml lime juice and 10 ml grenadine. All ingredients are mixed together. Serve with ice and decorate with a cherry and a slice of pineapple.
Curaçao is a liqueur stemming from the eponymous island. The best known variety of Curaçao is artificially coloured blue. This liquor can be used to make punch as followed : mix Curaçao, brandy, rum, soda water and lemon juice. Add sugar to taste.
An Irish Car Bomb (with capital initials) is a pint of Irish stout, in which one puts a shot glass filled with Irish whiskey and Irish cream. Last week I heard an Irishman ordering an Irish Car Bomb - the army came to defuse it.
The Flaming Volcano cocktail (containing rum, brandy, orange juice and lemon juice, as well as almond syrup) is quite spectacular to try out with a party in a darkened room. The cocktail is served in a large bowl, and can be sipped with long coloured straws. In the centre of the bowl floats a little dish containing rum which is ignited, to create the visual appearance of a volcano.

Answer: Parisian onion soup

Parisian onion soup is quite simple to make: fry a couple of onions (one grand onion per person), add flour and let it simmer for 10 minutes. Pour some white wine to deglaze the encrustations. Add consommé (a pure broth) and let it boil until the onions are done. Serve in a tureen on which a toast with grated cheese (just at the melting point). Vichysoisse is a cold soup of potato and leek. Saint-Germain (named after the rue Saint-Germain in Paris, or after the eponymous religious figure) is a thick pea soup. Welsh rarebit is not a soup at all: it is basically molten cheese on toast, with a sauce. 

Answer: Macedonia

The macedonia (macédoine de légumes) is what we're looking for. The word has taken the meaning of a motley assortment of some kind (and is not restricted to gastronomy, either). Fruit Macedonia is another popular dish, but it won't be served with hard boiled eggs in traditional cuisine. (If you're adventurous, you may try it out sometime - I don't guarantee any success). A Mexican mix contains typically corn, paprika and peas. Salade Niçoise is a salad with tuna, tomatoes, olives, hard-boiled eggs and anchovies, to which some add boiled potatoes or princess beans.

The Michigan salad is a bed of lettuce with dried fruits (cherries, cranberries ...), blue cheese and a dressing (vinaigrette or mayonnaise).

Answer: Waldorf

The original Waldorf salad is a creation by Oscar Tschirky, the maître d'hôtel at the Waldorf in New York between 1893 and 1896. It didn't include walnuts, but by the time Oscar's recipe was inserted in other people's cook books, the walnuts had become a standard ingredient.
There are of course many variations, for instance adding chicken fillet or turkey. But I recommend not to go for Basil Fawlty's version of apples, grapefruit and boiled potatoes in mayonnaise.

Answer: Spaghetti al ragu

Bolognese sauce is a tomato sauce with ground meat, pancetta, celery, onions and carrots, meat broth, wine and milk, flavoured only with salt and pepper (no garlic). Of course, there are at least as many variations in the recipe as there are chefs who prepare this sauce. Contrary to the modern types you could find in shops, Bolognese sauce has to simmer very slowly (at least four hours), so that the different flavours all intermingle. True Italians call this recipe "ragù" (I've omitted the accent to avoid complications in rendering the question on your screen).
By the way, true Italians don't serve spaghetti with Bolognese sauce. They use the broader types of pasta: linguine, tagliatelle, lasagne...
Spaghetti alla puttanesca is served with a sauce containing tomatoes, onion, garlic, chili pepper, olives, anchovies, capers and oregano.
Spaghetti alle vongole is served with clams and a sauce (oil, garlic, parsley, sometimes white wine in Northern Italy, while Southern Italians add tomatoes and basil too).
Spaghetti alla carbonara does not involve tomatoes. It is spaghetti served in a creamy sauce with pancetta, grated cheese (usually pecorino and parmigiano) and eggs.

Answer: Ghent

All these Belgian cities have given their name to various recipes.
Let's start with the recipe for Gentse Waterzooi, named after Ghent. Make a vegetable broth with celery, carrot, leek and onions (or shallots), and various herbs. Add various vegetables in julienne, chicken (or fish, as indicated above) and potatoes, and let it boil until the potatoes are done . Add cream and egg yolks to the broth.
Ostend as well as some other coastal cities have given their name to a fish casserole ("Oostends vispannetje"). The city is an indication of the fish used, but most restaurants make their own variation.
Antwerpse Handjes are sweets shaped in the form of a hand. Although there are chocolate Antwerpse Handjes, the recipe is for almond biscuits.
Lierse Vlaaikes are small pastries filled with a mixture of candy syrup, milk, spices and bread-crumbs (in the official recipe), although many bakers in Lier use their own recipe.

Answer: Milan

One can trace the origins of ossobuco to the region of Milan. Therefore it is usually called ossobuco alla Milanese. As with many classical Italian recipes, it takes several hours to simmer. One starts with heating the veal shanks (just enough to give them a brown crust, they may be raw inside).

Then stew various vegetables (for instance carrots, celery, tomatoes, onions, garlic) in wine and/or meat broth and place the shanks on top, and let it simmer for at least 2 to 3 hours. Several herbs need to be added, and one of the typical additions is gremolata (garlic, lemon zest and parsley). Rome gave its name to saltimbocca alla Romana (veal cutlets filled with ham and sage). Naples was the city where pizza was (probably) invented, so of course various recipes are named pizza Napoletana. Cod à la Florentine is cooked cod served with spinach and a cheese sauce.

Answer: Ceylon

Ceylon tea was named after the Portuguese denomination of the island where it is harvested. The Portuguese colonised the island in 1505, and handed it over to the Dutch in 1656. The British took over control of this island in 1796, and Ceylon obtained independence in 1948. The Ceylonese government decided in 1972 to adopt the name of Sri Lanka, the Sanskrit or Sinhalese for "beautiful island".
The etymology of Oolong is disputed: some think this term finds its origin in the region where this variety of tea plant abounds, other believe it was named after the person who (accidentally) discovered the tea.
Darjeeling is named after the Indian plateau where the tea is harvested.
Masala Chai is not named after the Finnish town of Masala, nor after the Malinese eponymous village, but after the Hindi word for "spice mix". It is most notably a tea (originally Assam tea) with some spices added, because of the health benefits described in the Vedas.

Answer: Schwarzwalder Kirschtorte

Schwarzwälder Kirschtorte is commonly translated into English as "Black Forest Cake" or "Black Forest Gateau". It is a chocolate cake with layers of whipped cream and cherries between slices of the cake. The typical taste comes from the Kirschwasser, a cherry brandy made in the Black Forest and of which a bit is added (according to some recipes, 5 to 10 ml per 8 portions). The alcohol gives some taste, but it is a so small amount of alcohol you probably won't get inebriated by eating some Schwarzwälder Kirschtorte.
A Swiss variation originally without the Kirschwasser is the Zuger Kirschtorte.
Sachertorte is an Austrian chocolate cake with apricot jam, named after Metternich's cook Franz Sacher - who learned the trade in the bakery Demel, but whose recipe also was used by the Hotel Sacher in Vienna. After a long dispute, the Hotel may now use the denomination "Original Sachertorte".
Torta Tre Monti translates into English as "Three Mountains Cake" (and referring to the three mountain tops surrounding San Marino). It consists of thin wafers "glued" together with chocolate or hazelnut crème. As with many recipes, there are some variations, one of which includes coffee crème.
Saint Honoré is a traditional French dessert, sharing its name with the Parisian Rue Saint Honoré. It consists of pastry puffs held together with whipped cream.

Answer: Norwegian omelette

Baked Alaska is also known under the names "Norwegian omelette", "Omelette surprise", "Glace au Four" and (in French speaking countries) "Omelette sibérienne". To make this dessert, you start with a sponge cake, you put some rum and raisins on it, a chunk of ice cream, and cover with meringue (egg whites whipped with sugar). Heat the dessert in a hot oven, just enough to colour the meringue light brown on top.
Variations include (among others) flambéing the dessert with a bit of rum.
Scotch woodcock is toast served with scrambled eggs and anchovies. This outdated recipe has also a few variations.
Chinese steamed eggs is basically an omelette that has not been baked but steamed.
Charlotte russe is Bavarian cream in a series of ladyfingers. A variation in which the cream is poured into a Swiss roll, is named Charlotte royale.