LINK #174 Christmas

DECEMBER 2021

CHRISTMAS AND NEW YEARS IN GREECE.

CONTENT 2-6

K.A.NE.

VOLUNTEERS & COLLABORATORS

8 - 10 GET TO KNOW US

QUESTIONS FOR THE VOLUNTEERS

13 - 14

HOW TO SAY ?

MERRY CHRISTMAS IN DIFFERENT LANGUAGES

15 - 16

QUOTE OF THE WEEK 17- 18 FIRST ARTICLE "KARAVAKI" A GREEK CHRISTMAS TRADITION

21 - 22

SECOND ARTICLE

A CHRISTMAS STORY

25 - 26 THIRD ARTICLE LE CACHÒ - FIO

27 - 28

HOW TO SAY

"HAPPY NEW YEARS"

29 - 30 FIRST RECIPE TURKISH TURKEY RECIPE

33 - 34 SECOND RECIPE PECAN PIE

35 - 36 QUOTE OF THE WEEK EDITH LOVEJOY PIERCE

37 - 38

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THIRD RECIPE TURKEY RECIPE

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LARA

info@ngokane.org

LARA +30 272 108 188 2 www.ngokane.org www.kentroneon.wordpress.com Salaminos 8 24100 Kalamata Greece

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TAMARA

JULIANNA

VOLUNTEERS AT 3

LARA

CORENTIN

MARGAUX

Hey! My name is Lara, I am 18 years old, I was born in Istanbul but raised in Athens and Luxembourg. I decided to take a gap year to travel and volunteer before starting University. I love learning languages and cultures as well as going out with friends. I decided to come to Greece because I lived there when I was younger, and I wanted to improve my Greek. I will be here for 2 months working at the dog shelter.

Hi my name is Corentin Planchez and I am 19 years old. I come from France and I will be a volunteer for 2 months in the dog shelter. I like to travel to discover new cultures and landscapes as well as watch sunsets.

Hello, my name is Margaux and I'm 21 years old. I come from Montpellier in France. I love to cook and learn new things. One of my favorite activities is sailing and I love water. I came to Greece to work at the dog shelter and give my love to the dogs in need.

K.A.NE. 4

JELENA

FILARETOS

SPIROS

Hi, I’m Jelena Scepanovic,an EVS coordinator in K.A.NE. and a volunteer of the Youth center.

I came from Montenegro in 2012 as an EVS volunteer. I really liked the idea of the youth center and the work that K.A.NE. does, so I decided to stay and be part of it.

Hello, I am Filaretos Vourkos.

For the last 15 years I am working in the field of Nonformal education as a volunteer, youth worker and youth trainer. 10 years ago,I decided to create the Youth Centre of Kalamata, in order to initiate youth work in Kalamata and promote active citizenship as factor for change.

Hello, my name is Spiros Koutsogiannis and since the beginning of 2020 I am a project manager and responsible for the Research and Development department of KANE. I hold a degree in Civil Engineering and I have been working in the EU funded projects field since 2010, having implemented almost 65 projects.

COLLABORATORS

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MARIA Hello, I'm Maria Georgada, and I'm a volunteer coordinator at KANE. I started as a volunteer in 2016 on different projects, and I decided I wanted to help other people find meaning through volunteering. I'm a farmer, traveler, and an experience-seeking person. I'm very happy to be part of the KANE. team.

ELENI Hey there! I’m Eleni Pistola, a forester that work on the Research and Development department of KANE. I am keen on travelling and I adore nature, sports and volunteering. It is really nice to be part of KA.N.E. because it represents my values and try always for the best of youth.

AT K.A.NE.

ANNA Hi, I'm Anna Charalampous.

I'm here to help with K.A.NE. social media, website and administration. I'm happy to be part of the team promoting youth work, education and volunteerism, both locally and globally.

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CORENTIN I don't really have any.

MARGAUX Decorating the outside and inside the house, cooking with my mom for Christmas Eve, getting dressed, leaving some cookies and a glass of milk for Santa Claus and also opening the presents with my family on the morning of the 25th.

LARA For the Christmas Eve my family invites their turkish friends over and cooks a Turkey with some walnut rice. The next morning we open the gifts.

JULIANA

TAMARA

The Christmas festivities in Poland begin on December 6, this day is known as St. Nicholas Day. In all the houses in Poland during Christmas Eve dinner it is very common that at the tables you will find an empty extra place.

Before starting the dinner each of the persons gets a piece of host. Each of the dinner attendees must split a piece of this opłatek with another person, and while doing this you have to say the good wishes you want for that person for next year.

When I was child, we used to reunited all the family in my grandparents house, eat a lot of different things (meat, fish, cake and traditional Christmas food). After the dinner we go out to walk in the city look the Christmas decorations and maybe if we see the Santa Claus.

And when we go back to the house, all the present are close to the Christmas tree with our chooses on our own presents.

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JULIANA I was at the dog shelter.

MARGAUX I was in Athens with another volunteering and we stayed in a hostel.

TAMARA I was we some friends and we just had good time together.

MARGAUX I don't really have a preference, I like both. I like spending time with my family during Christmas and New Year's with my friends.

TAMARA

CORENTIN

I like both, it depends on the year, some years i will prefer Christmas and other years I will prefer New Year.

I went to Athens for Christmas, mainly to visit.

LARA I was in Luxembourg for Christmas and I spent it with my family and my cats.

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CORENTIN Christmas because I spend it with my family usually whereas I don't really care about New Years.

MARGAUX I miss my cat a lot as well as hanging out with my friends.

LARA I prefer New Year's because I think the atmosphere is more positive, and you can have more fun.

CORENTIN I miss my figurines, my videos games and my family a lot.

LARA JULIANA Christmas. It's the time of the cliché movies and hot cocoa with Marshmallows and cinnamon.

TAMARA The culture (habit), my animals and my family, most in this period (for Christmas).

I miss seeing and talking with my family, hanging out with my friends. I miss my cat a lot and my clothes.

JULIANA I miss the smell of my country. The smell of horse and the noises of poultry.

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"Merry Christmas !"

Joyeux Noël !

Feliz Natal !

Kαλά Χριστούγεννα !

Buon Natale !

Wesołych Świąt !

Mutlu Noeller !

Frohe Weihnachten !

Feliz navidad !

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"Happy New Years !"

Bonne Année!

Szczęśliwego Nowego Roku

Feliz Ano Novo

Mutlu Yıllar

Kαλή Xρονιά

Glückliches Neues Jahr

Buon Anno Nuovo

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Próspero Año Nuevo

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A traditional New Year's Eve recipe in Turkey.

THE TURKEY 1 medium whole turkey (4-4.5 kg.)

4 tbsp. olive oil 1 tsp. honey 1 tsp. tomato paste 2 tbsp. freshly squeezed lemon juice 1 tsp. mustard 1 tsp. salt

THE STUFFING 1 branch rosemary 1 bay leaf 1 tsp black peppercorns

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THE WALNUT RICE 2 cups of rice 2 tbsp butter 1 tbsp olive oil 2 medium onion 2 tbsp pine nuts 2 tbsp currants (soaked in warm water) 1 tsp. black pepper 1 tsp. cinnamon 1/4 tsp. all spices 1 tsp. salt 3 cups hot broth (chicken stock) 1 cup boiled chestnuts

DIRECTIONS

In a small bowl, mix olive oil, honey, tomato paste, freshly squeezed lemon juice, mustard and salt.

Bake the turkey in a lightly floured large baking bag or baking tray for 2.5 hours in a preheated 170 degree oven.

To prepare the chestnut stuffed rice; Chop the onions into small pieces.

After soaking in plenty of water, add the washed currants, black pepper, cinnamon, allspice and salt. Cook the rice, to which you add hot broth and boiled chestnuts cut into small pieces, on low heat and in the pot with the lid closed until the water is absorbed.

Cover the chestnut rice with a paper towel or cotton kitchen cloth and leave it to infuse.

Spread the sauce you have prepared evenly on all sides of the turkey with the help of a brush. Place the rosemary, black peppercorns and bay leaf inside the turkey.

Heat the butter and olive oil in a widebottomed rice cooker. Cook the onions that you have cut for food, after sautéing them lightly on low heat until their vitality is gone.

After portioning the roasted turkey like pomegranate out of the oven, serve hot with chestnut stuffed rice. Share it with your loved ones at the New Year's table or invitation dinners.

After adding the pine nuts, fry them together with the onions until they get a light color. Transfer the washed baldo rice to the rice pot until the clear water comes out.

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Craving something sweet for Christmas? Take a look at this Pecan Pie recipe by Delish

THE CHEESECAKE Cooking spray 3 (8-oz.) blocks cream cheese, softened 1 c. packed brown sugar 3 large eggs 1/4 c. sour cream 2 tbsp. all-purpose flour 1 tsp. pure vanilla extract 1/4 tsp. kosher salt

THE TOPPING 4 tbsp. butter 1/2 c. packed brown sugar 1/2 tsp. ground cinnamon 1/4 c. heavy cream 1 3/4 c. whole or chopped pecans Pinch of kosher salt

THE CRUST 1 sleeve graham crackers, finely crushed 5 tbsp. butter, melted 1/4 c. packed brown sugar pinch of kosher salt

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DIRECTIONS

Preheat oven to 160º and grease a 20 cm or 22 cm springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer (or in a stand mixer using the paddle attachment), beat cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.

Make the crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt.

Press mixture into prepared pan.

Before serving, make pecan pie topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter).

Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken. (You can make the topping up to an hour in advance and keep at room temperature; don't refrigerate as the butter will solidify.)

Serve and enjoy!

Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.

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We will open the book. Its pages are blank. We are going to put words on them ourselves. The book is called Opportunity and its first chapter is New Years's Day. - Edith Lovejoy Pierce.

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A French recipe

for 10 people

THE TURKEY -1 capon of 3 kg -300g parsley sausage meat - 200 g chicken livers - 500 g Brussels sprouts - 10 potatoes - 10 apples - 6 pitted dates or prunes - 1 box of natural chestnuts - 3 shallots - 50g softened butter - 20 cl chicken broth - Olive oil - Salt, pepper

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Preheat the oven to 210 °C. Meanwhile, peel, core, and slice the apples. Peel the shallots.

Serve the capon surrounded by its garnish in a festive dish!

Mix the diced apples with the shallots, dates, sausage meat, chicken livers, half the drained chestnuts, salt, and pepper. Stuff the capon with this stuffing and tie it firmly.

Brush it all over with olive oil, then with softened butter, salt, and pepper. Bake for 2 hours, basting approximately every 20 minutes with a ladle of broth.

Wash the potatoes, peel them and cut them into quarters. Prepare the Brussels sprouts by removing the damaged leaves and cutting off the tough core. After 2 hours of cooking, add the potatoes around the capon. Bake for 30 more minutes before adding the remaining chestnuts and Brussels sprouts. Leave to cook for another 30 minutes. In all, count 1 hour of cooking per kilo of meat.

For a complete menu without increasing the cooking time, plan a terrine of foie gras or smoked salmon as a starter, a yule log for dessert, and the Christmas recipe becomes a meal. The terrine and the log can be purchased or home-cooked. And if you don't like Brussels sprouts, replace them with carrots or green beans, adjusting the cooking times!

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The volunteers responsible for this publication are hosted in Greece in the framework of the European Solidarity Corps program of the European Commission. This project has been funded with support from the European Commission. The European Commission's support for the production of this publication does not constitute an endorsement of the contents, which reflect the views only of the authors, and the Commission can't be responsible for any use which may be made of the information contained therein.