foodpandaZine | ISSUE 5 - 12 DISHES OF CHRISTMAS

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ISSUE 6 | 12 DISHES OF CHRISTMAS

12 Dishes of Christmas Smörgåsbord from Sweden

Smörgåsbord is a type of Scandinavian meal served buffet-style with multiple hot and cold dishes of various foods on a table, originating in Sweden.[1] In Norway it is called koldtbord, in Denmark it is called det kolde bord (English: the cool table), in Iceland it is called hlaðborð, in Finland seisova pöytä, in Estonia rootsi laud, in Latvia aukstais galds, in Lithuania švediškas stalas and in Croatia švedski stol (literally Swedish table), and in Germany kaltes Buffet (lit. cold buffet), in Poland szwedzki stół (same translation as in case of Croatia). credit picture : studentblogski.wordpress.com

Mince Pie from United Kingdom

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A mince pie is a small British fruit-based mincemeat sweet pie traditionally served during the Christmas season. Its ingredients are traceable to the 13th century, when returning European crusaders brought with them Middle Eastern recipes containing meats, fruits and spices.

The early mince pie was known by several names, including mutton pie, shrid pie and Christmas pie. Typically its ingredients were a mixture of minced meat, suet, a range of fruits, and spices such as cinnamon, cloves and nutmeg. Served around Christmas, the savoury Christmas pie (as it became known) was associated with supposed Catholic “idolatry” and during the English Civil War was frowned on by the Puritan authorities. Nevertheless, the tradition of eating Christmas pie in December continued through to the Victorian era, although by then its recipe had become sweeter and its size reduced markedly from the large oblong shape once observed.

Today the mince pie remains a popular seasonal treat enjoyed by many across the United Kingdom.

Panettone from Italy

A type of sweet bread loaf originally from Milan usually prepared and enjoyed for Christmas and New Year in Italy, southeastern France, Spain, Portugal, Brazil, Peru, Malta, Germany and Switzerland, and is one of the symbols of the city of Milan. In recent years it has become a popular addition to the Christmas table in the United Kingdom. In South America, especially in Peru, Argentina, Paraguay, Uruguay, Venezuela, Colombia, Bolivia, and Chile, it is a Christmas dinner staple and in some places replaces roscón de reyes/bolo rei (King cake). credit picture : www.ottoemezzobombana.com

Koliva from Serbia

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Koliva, kollyva or kollyba is boiled wheat which is used liturgically in the Eastern Catholic Churches and the Eastern Orthodox Churches.

This ritual food most likely was used even before Christianity since the ingredients used have symbolic value relating to the Greek pantheon, though not to Christian iconography.

In the Eastern Churches, koliva is blessed during the memorial Divine Liturgy performed at various intervals after a death; at funerals and during the mnemosyna, i.e. the Orthodox Memorial services. It may also be used on the first Friday of the Great Lent, at slavas, or at mnemosyna in the Christmas meal. In some countries, though not in Greece, it is consumed on nonreligious occasions as well.

Jamón from Spain

Jamón (Spanish pronunciation: [xaˈmon], pl. jamones) is the Spanish word for ham. In English it refers to certain types of dry-cured ham from Spain. There are two primary types of jamón: jamón serrano (meaning ham from the sierra or mountains) and jamón ibérico (ham from the Black Iberian pig).

Jamón is similar to the Portuguese presunto and to the Italian prosciutto but is cured longer (for the maximum period of 18 months) and tastes slightly different.

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Hallaca from Venezuela

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Hallaca is typically involves a mixture of beef, pork, chicken, raisins, capers, and olives wrapped in cornmeal dough, folded within plantain leaves, tied with strings, and boiled or steamed afterwards. It is typically served during the Christmas holiday.

In the Dominican Republic it is known as tamal or guanimos and is made of cornflour and stuffed with ground meat; In Trinidad and Tobago, hallaca is known as pastelle but often confused with empanadas. In Puerto Rico hallaca is referred to cassava mashed with milk, annatto oil, and broth. The mashed cassava is then stuffed with meat, seafood, olives, capers, raisins, chick peas, and then wrapped in banana leaf.

Arroz con gandules from Puerto Rico

Arroz con gandules is a combination of rice, pigeon peas and pork, cooked in the same pot with Puerto Rican-style sofrito. This is the signature dish of Puerto Rican culture and also has become very popular throughout Latin America and the Caribbean. Arroz con gandules is part of Puerto Rico’s national dish along with roast pork.

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Stollen from German

Stollen is a fruit cake containing dried fruit and often marzipan and covered with sugar, powdered sugar or icing sugar. The cake is usually made with chopped candied fruit and/or dried fruit, nuts and spices. Stollen is a traditional German cake, usually eaten during the Christmas season, when it is called Weihnachtsstollen or Christstollen.

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Foie gras from France

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Foie gras is a food product made of the liver of a duck or goose that has been specially fattened. By French law, foie gras is defined as the liver of a duck or goose fattened by forcefeeding corn with a feeding tube, although in Spain and other countries outside of France it is occasionally produced using natural feeding.

Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. French law states that “Foie gras belongs to the protected cultural and gastronomical heritage of France.”

Æbleskiver from Denmark

Æbleskiver also called “appleskives” are traditional Danish pancakes in a distinctive shape of a sphere. Somewhat similar in texture to European pancakes crossed with a popover, æbleskiver are solid like a pancake but light and fluffy like a popover. The English language spelling is usually aebleskiver or ebleskiver.

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Bigos from Poland

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Bigos known as a hunter’s stew, is a traditional meat and cabbage stew typical of Polish, Lithuanian, Belarusians and Ukrainian cuisine, and is a Polish national dish.

Typical ingredients include white cabbage, sauerkraut various cuts of meat and sausages, often whole or purÊed tomatoes, honey and mushrooms. The meats may include pork (smoked), ham, bacon, sausage, veal, beef, and, as bigos is considered a hunter’s stew, venison, rabbit, or other game; leftover cuts find their way into the pot as well. It may be seasoned with pepper, caraway, juniper berries, bay leaf, marjoram, pimenta, dried or smoked plums, and other ingredients.

Pavlova from New Zealand

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Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. It is a meringue dessert with a crisp crust and soft, light inside.

The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years, but formal research indicates New Zealand as the source.

The dessert is a popular dish and an important part of the national cuisine of both countries, and with its simple recipe, is frequently served during celebratory and holiday meals. It is a dessert most identified with the summer time, but is eaten all year round in many Australian and New Zealand homes.

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