16 minute read
Christmas Markets
LET THE MAGIC BEGIN
BY KELLII ALEXANDER
Falling snow like diamonds. Air crisp as fresh cut apples. The smell of baked strudel and other just out-of- the- oven creations. Frosty cold champagne after a day of ducking in and out of artisan pop ups throughout fairytale villages. These are just a few of PlanetKelli’s favorite things at Christmas Markets in Europe. And to top it off, like crème fraiche on anything decadent - it’s a must to experience this quintessential tradition aboard a river cruise.
First, let’s unpack the meaning of “Christmas Markets,” the when, where and why of it all.
Actually, many of them are street party celebrations in various locations throughout Europe. This all started some 700 years ago in Germany to kick off the Advent of Christmas and eventually spread throughout neighboring countries. To this day, Christmas Markets are thriving as they did in the Middle Ages. They remain a December long event where many come from all over the world to witness and participate in both small towns and cities. Local artisans showcase their crafts, food and drink, music and of course all things Christmas, especially unique to the various areas.
The best way to immerse into Christmas Markets is indeed by river. Embark on a 5-star luxury vessel, settle in for the week, sit back and let your story begin. Whether it’s the Danube or the Rhine, it is certain you will encounter all the glory of the season along either of these routes. Each have unique unforgettable features.
A most delightful part of travel is tasting what is special about a particular destination and in the case of Christmas Markets, the seasonal cuisine is what makes the journey so gloriously full of options. I would be remiss not to give proper mention to the iconic Gluhwein which has been a staple of this festive period since the 1400’s. Copious amounts are always flowing and ready to be consumed. Plus, each town has its own spin on just what makes up this lovely little libation.
To break it down, the word Gluhwein was derived from the words GLOW and WINE because hot irons were used (and still are) to heat things up to a nice cozy temperature. All for the purpose of warding off chill and bringing about - shall we say a “lightness” to one’s spirit in an otherwise dark (wintery) season. So how is this concocted? Simple math. Red wine + star anise + cloves + cinnamon + vanilla + sugar = yum. Now, let’s take it to another level: the Germans often have it mit Schuss – that is with a shot of rum or other liquor. I say bring it ALL on and quick! Hurry up December…suddenly, I’m feeling like a kid and can’t wait for The MOST wonderful time of year to roll around while dressed in fluffy down and well… cashmere of course.
And with every glass of mulled wine, beer or bubbles comes a perfect food pairing. One of my favorites is Germany’s version of a winter “fast food” called Currywurst. And the best place to have this is in Berlin. This is not just any ordinary fast food. This is something extraordinarily different all thanks to Herta Heuwer of Berlin in 1949. So, what is this mystery dish? Well, after Herta obtained ketchup or possibly Worcestershire sauce and curry powder from the British soldiers, she made a sauce of it and poured it over steamed fried pork sausage. This sensation stuck and is still thoroughly enjoyed especially wrapped in bacon. But you haven’t LIVED until you’ve tried it accompanied by an icy flute of champagne. It may not sound like the epitome of gourmet fare, but I for one, have been craving it ever since my last visit to Berlin. Sign me up for seconds please!
There are a multitude of fantastic Christmas Markets throughout Europe which is precisely why I recommend doing it by river cruise. Unpack just once and experience as many as you like along the way. You are right in the middle of the action as soon as stepping off your floating hotel. From the Netherlands to Switzerland and Germany to far stretches of
Eastern Europe – it’s truly my Happiest Place on Earth during this time.
On the Danube, stumble upon the quaint village of Passau, Germany, famous for its storybook setting with both Gothic and Italian Baroque architecture. This is also where Mozart composed a famous symphony in just 3 days. Or visit his birthplace, beautiful Salzburg, Austria.
And for the icing on the Christmas [fruit] cake, don’t forget Vienna, The City of Waltzes and home to so many tasty and scenic displays, not to mention the Arts and Schonbrunn Palace Markets. Another favorite from this location is The Vienna Boys Choir. Whether you see them here or anyplace else on the globe – see them! Your ears and heart will be in awe.
Moving further down the Danube is the stunning city of Budapest with its palaces and upscale shopping venues. And let’s not forget a side trip, perhaps pre or post to Prague in the Czech Republic.
Now shifting gears - the Rhine River has breathtaking castles at every vantage point. This is a good time to refresh that cocoa or other beverage of choice and recline on the ship as time stands still as the vessel moves on. From Basel, Switzerland to Amsterdam the itinerary is solid with mesmerizing sights, sounds and special moments only the Rhine presents. Stops on the way include Strasbourg, France with its delectable pate de foie gras and Cologne, Germany with its exciting markets, fantastic foods, the aweinspiring cathedral, and expert crafted cutlery to take home for the kitchen and other one-of-a-kind items to procure.
Every epic journey should include a bit of time pre- and post-Christmas Markets Cruise. For one, it’s a good idea to arrive in Europe a few days ahead of schedule to get acclimated to the time zone. In addition, it’s always a bonus to spend moments in each city or town visited to dip one’s toe in the local atmosphere before setting sail. One of my most recommended spots is Munich with a visit to their Christmas Markets, their Biergarten, and yes, the surfing river (even in winter).
And if you fancy, Paris is always a good idea – especially at this time of year. Finishing a Christmas Markets trip with a jaunt to Paris is, in a word – BRILLIANT! From the fabulous lights and Michelin star dining to the spectacle of all stores – Galeries Lafayette, your eyes will be filled with all the wonders of the season.
Whether your trip to Christmas Markets has you traversing the Danube, the Rhine or both, make sure you do it and do it well. It will be the pinnacle of Christmas gifts to yourself!
Cheers to an upcoming bright and magical Holiday Season.
FOODIE
TASTE OF THE TOWN
BAKED BRIE IN PUFFED PASTRY
Soda Bread is a quick bread that does not require any yeast. Instead, all its leavening comes from baking soda and buttermilk.
INGREDIENTS
1 puff pastry sheet, defrosted if frozen 8 ounces brie, (1 cheese wheel) all-purpose flour, for dusting ¼ cranberry sauce, or fig, or strawberry jam ½ teaspoon chopped rosemary ½ teaspoon chopped thyme 1 large egg 1tablespoon water ¼ cup walnuts, or pecans, roughly chopped 1 tablespoon honey
DIRECTIONS
Set the oven rack to the middle position. Heat to 400ºF (190ºC). Line a baking sheet with parchment paper and set it aside.
Remove the frozen pastry from its packaging and defrost it on a sheet tray on the countertop until it is cool but pliable, about 40 minutes. If not using right away, cover with plastic wrap and refrigerate.
In a small bowl, whisk together the egg and water, set aside.
Place defrosted puff pastry on a lightly floured surface. If the pastry surface feels sticky, lightly dust it with flour. Use a rolling pin to gently roll out into an 11-inch square. Don’t press too hard or the puff pastry layers will fuse together.
Evenly spread the cranberry sauce on top. Sprinkle the rosemary and thyme, followed by the chopped walnuts. Drizzle some honey on top.
Bring one corner of the pastry up and over the brie, brush with egg wash. Continue to wrap the brie, creating a pleated design, pressing down the sides to remove any air, and brushing the pastry to help it stick. Gently press the edges and top to secure.
Brush the top and sides with the egg wash.
Make shallow scores on the surface, about ½-inch apart and about 1-inch long to create vents. This allows steam to escape so that the surface doesn’t get too puffy.
Bake until the surface is golden brown and crisp, about 30 to 35 minutes.
Cool on the baking sheet for 5 to 10 minutes. Serve warm with crackers, baguettes, crostini, or fruit.
PRIME RIB ROAST
INGREDIENTS
1 (6 pound) boneless prime rib roast 2 tablespoons prepared horseradish 2 tablespoons Dijon mustard 2 teaspoons kosher salt 2 teaspoons coarsely ground black pepper 2 teaspoons dried thyme 2 teaspoons garlic powder 2 stalks celery, cut into 2-inch pieces 1 carrot, cut into 2-inch pieces 1 small, unpeeled onion, quartered and separated 2 teaspoons concentrated beef base (paste) 1 ½ cups water 1 teaspoon cornstarch 1 teaspoon water
DIRECTIONS
The day before serving, remove the roast from the package and dry thoroughly with paper towels. Set the roast on a baking sheet and place in refrigerator overnight. Remove from the refrigerator 1 hour before cooking time to allow meat to reach room temperature. Rub the roast all over with horseradish and Dijon mustard. In a bowl, mix together the kosher salt, black pepper, thyme and garlic powder; sprinkle the spice mix over the roast.
Preheat oven to 450 degrees F (230 degrees C). Place the celery, carrot, and onion pieces into the bottom of a roasting pan. Place the roast on top of the vegetables.
Roast for 30 minutes. Reduce oven temperature to 350 degrees F, and roast until the meat is browned and an instant-read meat thermometer inserted into the thickest part of the roast reads 130 to 135 degrees F for medium-rare. Remove from the oven, transfer the roast to a platter, and cover with a tent of aluminum foil. Allow to rest for 30 minutes. The temperature of the meat will rise about 10 degrees during resting time.
To make au jus sauce, skim excess fat from the pan drippings in the roasting pan. Place the pan over a burner set to medium heat and stir in the beef base and 1 1/2 cup of water. Bring to a boil, scraping and dissolving any brown flavor bits from the bottom of the pan. Strain out and discard the vegetables. Combine the cornstarch and 1 teaspoon of water in a small bowl and whisk the mixture into the sauce. Allow the sauce to thicken slightly (sauce will be thin), pour into a gravy boat, and serve with roast.
CHRISTMAS PUDDING
INGREDIENTS
1 pound (3 to 3 1/2 cups) mixed dried fruit 1/2 cup mixed candied fruit peel, finely chopped 1 small apple, peeled, cored, and finely chopped 1 tablespoon orange zest 1/2 tablespoon lemon zest 2 tablespoons fresh orange juice 1 tablespoon fresh lemon juice 1/4 cup brandy, more as needed 1/2 cup self-rising flour, sifted 1 teaspoon ground mixed spice 1 1/2 teaspoons ground cinnamon 1 cup beef or vegetarian suet, shredded 2/3 cup dark brown sugar, packed 1 cup fresh breadcrumbs 1/4 cup almonds, coarsely chopped 2 large eggs
DIRECTIONS
Place the dried fruit, candied peel, apple, and orange and lemon zests and juices into a large mixing bowl. Add the brandy and stir well. Cover the bowl with a clean tea towel and leave to marinate for a couple of hours, preferably overnight.
Lightly butter a 2 1/2-pint pudding basin.
In a very large mixing bowl, stir the flour, mixed spice and cinnamon together. Add the suet, sugar, breadcrumbs and almonds, and stir again until all the ingredients are well mixed. Add the marinated dried fruits and stir again.
In a small bowl, beat the eggs lightly, then stir quickly into the dry ingredients. The mixture should have a fairly soft consistency.
Spoon the mixture into the greased pudding basin, gently pressing the mixture down with the back of a spoon. Cover with a double layer of greaseproof paper or baking parchment, then a layer of aluminum foil. Tie securely with string, wrapping the string around the basin, then loop over the top and then around the bowl again. This will form a handle, which will be useful when removing the pudding from the steamer.
Set a steamer over a saucepan of simmering water, place the pudding in the steamer, and steam the pudding for 7 hours. Make sure you check the water level frequently, so it never boils dry. The pudding should be a dark brown color when cooked.
Remove the pudding from the steamer and cool completely. Remove the paper, prick the pudding with a skewer in a few places, and pour in a little extra brandy.
Cover with fresh greaseproof paper and retie with string.
Store for at least 4 to 5 weeks in a cool, dry place until Christmas Day. On Christmas Day, reheat the pudding by steaming again for about an hour.
MIXOLOGY
TIPSY TEMPTATIONS
by Charles M. Tappan, Jr.
Glassware:
Punch Bowl, with rocks or punch glasses
Ingredients:
1 part Redwood Empire Lost Monarch Blended Whiskey ½ part Mathilde Poire Liqueur 2-part Hot Apple Cider ¼ part Lemon Juice ¼ part Ghirardelli Caramel Syrup Garnish: Grated Nutmeg and Lemon Wheel
Heat apple cider to a simmer over medium-low heat. Combine all other ingredients in a punch bowl and stir to mix. Add hot cider, and then stir until the syrup fully dissolves. Garnish, serve and enjoy!
As the adage goes – an apple a day keeps the doctor away – and raising a glass to your health is exactly what the doctor orders this holiday season. This classically coined cocktail is an easy crowd pleaser made to impress this season of celebration. The backbone of the tempting tipple is clearly whiskey. Blended American whiskey – a little sweet, a little spice – is exactly what everyone loves in a great drink, especially during the holiday season. Winter fruit flavors of apple and pear add body, and the sweet treat of caramel, tempts the tastebuds. This holiday raise a glass. Raise more than one! And salute the health of those you love. A great Punch of Health is always a good start.
Glassware:
Punch Bowl and Punch Glass
Ingredients:
1 part Pierre Ferrand 1840 1 part Cuvee Jean Louis ¼ part Grapefruit Juice ½ part Cranberry Juice ¼ Cinnamon Syrup Garnish: Cranberries and Grapefruit points
Combine ingredients into a punch bowl and stir until fully mixed. Add ice and stir to light chill. Garnish, serve and enjoy!
Health and wealth is always the classic toast. They are tried and true themes that we all wish for those we care about. The holidays are no different. Wealth can come in many forms such as a great drink with friends. That can be equal to all the wealth in the world. This decadent cocktail starts with the ancient elixir of kings and queens, Cognac. Pierre Ferrand, an ancient artisanal cognac, creates a very easy and delicious foundation. Floral and elegant, the cognac has body, yet no rough points, which makes it easy to explain its longevity. To heighten the sense of the holiday, classic flavor pairings of cinnamon and grapefruit add sour and spice that reminisce of a kitchen full of holiday essence. Cranberry adds a little tart and sweet, rounding the drink out. The holiday symphony is complete by adding the Jean Louis Cuvee. Bright and dry, it adds the perfect touch to make any cocktail truly worth its weight in gold. This season, toast to everyone, and they will appreciate a touch of the “Punch of Wealth.”
Glassware:
Punch Bowl and Hot Tea Glass
Ingredients:
1 part Plantation O.F.T.D. 1 ½ part Cotton and Reed All Spice Dram ¼ Lime Juice ¼ Brown Sugar Syrup 3 parts Hot Tea Garnish: Angostura Bitters and Mint Leaf
Combine all ingredients, except tea, into a punch bowl and stir to mix. Add hot tea and then stir until the syrup fully dissolves. Garnish, serve and enjoy!
Health and wealth are toasted throughout the holiday season, as is prosperity. The truest of all statements “live long and prosper” is part of holiday celebrations. In ancient times, an adult libation was used to treat wounds, kill disease, provide a source of income, and was a communal source of prosperity. This cocktail follows suit with tradition, harkening back to what may be the oldest spirit in tradition, rum. We start with Plantation OFTD, 69% abv that is sure to eliminate any internal ailments. Holiday spices are added through a DC native distillery, Cotton and Reed, showcasing their all-spice dram (another favorite spice known for longevity). Sugar and citrus create a balanced beverage, and the perfect finishing touch is hot tea. Soothing and relaxing, the tea brings every ingredient together, for that perfect Prosperity Punch toast.
ARTS
PROVOKING THE IMAGINATION
LEONID AFREMOV
Leonid Afremov was one of the most distinguished contemporary artists known for his unusual painting manner and the powerful emotional impact his artworks have on a human soul. A Mexican-Israeli modern impressionistic artist, he worked mainly with a palette knife and oils. He developed his own unique technique and style which is unmistakable and cannot be confused with other artists. Afremov painted mainly landscapes, city scenes, seascapes, flowers and portraits. Before the advancement of online sales, Afremov was a struggling artist. He was born in Vitebsk, Belarus, and lived there until 1990. Between 1990 and 2002 he lived in Israel, and from 2002 to 2010 in Boca Raton, Florida. In 2010 Leonid moved to the popular resort town of Playa Del Carmen, Mexico as a place for retirement and teaching inspiring young artists that later became known as Afremov Studio.
