Traditions Around The World 2024
Traditions Around The World Poland
Polish Recipe
traditional Pierogi
INGREDIENTS:
Dough
• 1 cup Water
• 1 large Egg
• 3 cups All-purpose flour
• 1 cup Vegetable oil
• 1 tsp Salt
Filling
• 1 1/2 lb Russet potatoes
• 6 oz. Coarsely grated extra-sharp white cheese
• 1/4 tsp Salt
• 1/4 tsp Black pepper
Topping
• 1 medium yellow onion
• 1/2 cup Unsalted butter
• Sour Cream for garnish
Pierogi first showed up in Poland in the 13th century. Believed to have been brought over from eastern neighbors. Pierogi are a type of dumpling consisting of dough wrapped around a savory or sweet filling. Classic Polish pierogi, which consists of potato and cheese filling topped with caramelized onions and sour cream is this recipe for you to enjoy!
INSTRUCTIONS:
Dough
In a large bowl, make a well with flour. Add water, egg, oil, and salt; mix with a fork. Gradually stir in flour to form a soft dough. Knead on a floured surface until elastic, adding flour as needed. Let sit in a bowl for 1 hour.
Filling:
Peel and cut potatoes into 1-inch pieces; cook in salted water until tender (about 8 minutes). Drain, then mash with cheese, salt, and pepper. Let cool.
Onion Topping:
Cook onion and butter in a saucepan over low heat until golden. Season with salt and pepper.
Stuffing and Cooking:
Halve dough; roll out on a floured surface. Cut out rounds with a cutter. Place a small amount of filling in the center of each round. Brush edges with water and seal tightly. Boil salted water in a large pot. Cook half the pierogi until they float, then boil for an additional 5 minutes.
Serve:
Toss cooked pierogi in caramelized onion topping and serve with sour cream!
mexican buñuelos
INGREDIENTS:
Piloncillo Syrup
• 3 ½ cups of water
• 1 large piloncillo stick
• 1 stick of cinnamon
• 6 guavas chopped
• teaspoon anise seed
• ¼ of an orange peel
• 1 teaspoon of baking powder
• 1 tablespoon of butter melted
• 1 teaspoon of vanilla essence
INSTRUCTIONS:
Piloncillo Syrup for Buñuelos
In a medium saucepan, combine 1 cup of water and piloncillo. Heat over medium-high until dissolved, resembling liquid caramel. Add the remaining water, cinnamon stick, guavas, aniseed, and orange peel. Bring to a boil and cook for about 10 minutes. For a thicker syrup, simmer longer. Refrigerate for up to 1 week and serve warm or at room temperature.
Mexican Buñuelos
In a large bowl, mix flour, baking powder, 1 tablespoon sugar, and ½ teaspoon salt. Create a well and add the egg, melted butter, and vanilla. Mix until it resembles coarse meal, then gradually add water, kneading until smooth. Cover and let rest for 30 minutes.
Prepare your workspace with a rolling pin, paper towels, and hot oil in a frying pan. Divide the dough into 12 balls, then roll each into a thin circle. Fry in hot oil until golden and crispy, which takes just seconds. Drain on paper towels, then serve warm or at room temperature, sprinkled with sugar. Enjoy with hot chocolate!
These buñuelos have evolved from the original recipe brought to Mexico by the Spaniards. In southern states like Tabasco, cooks create a pastry reminiscent of the Spanish version, while Veracruz offers delightful varieties made from sweet potatoes and pumpkin.
These light, crispy, and sweet discs of fried dough are either generously sprinkled with sugar or drizzled with rich piloncillo syrup, making them a beloved treat. Their unique flavors and textures reflect the rich culinary heritage of Mexico.
Traditions Around The World Dutch Recipe
Oliebollen
Ingredients:
• 1/4 cup plus 1 teaspoon granulated sugar, divided
• 1/2 cup lukewarm water
• 4 1/2 teaspoons instant dry yeast
• 4 cups all-purpose flour
• 2 large eggs
• 2 cups milk
• 1 teaspoon salt
• 8 cups of Vegetable or Sunflower oil, for frying
• Sifted confectioners’ sugar, for garnish
• Ground cinnamon, for garnish
INSTRUCTIONS:
1. In In a small bowl, mix 1 teaspoon granulated sugar into 1/2 cup lukewarm water. Sprinkle 4 1/2 teaspoons instant dry yeast on top and allow to stand for 10 minutes.
2. In a large bowl, combine 4 cups all-purpose flour and the remaining 1/4 cup sugar. Make a well in the center. Add 2 large eggs and the yeast mixture to the well.
3. Warm up 2 cups milk in the microwave until it is lukewarm. Add half of the milk to the well. Mix until all the ingredients are combined. Add the rest of the milk and mix until smooth.
4. Cover the bowl with a damp dishtowel and allow it to rise in a warm area for about 1 hour. Once the dough has doubled, stir in 1 teaspoon salt and let sit while you heat the oil. The dough will be wet, which is normal.
Frying the Oliebollen
1. Heat 8 cups vegetable oil (about 3-inches of oil) in a large, heavy-duty pot or deep fryer to 350 F. To check whether the oil is at the right temperature, put the handle of a wooden spoon in the oil. If little bubbles form around it, the oil is ready.
2. Quickly dip 2 tablespoons into the oil and form small balls of the dough with the oiled tablespoons, carefully scraping and dropping the dough into the hot oil. The oliebollen will sink to the bottom of the pan and then pop right back up. You should be able to fry at least 6 at a time, but don’t crowd the pot.
3. Fry until golden brown on both sides, carefully flipping when required. Drain on a tray lined with paper towels.
4. Sift confectioners’ sugar over the oliebollen as well as a dusting of ground cinnamon and serve warm.
apple spice cocktail
Serves 4 people for a 4oz cocktail per person
Ingredients:
• 4 oz. of vodka
• 1 tsp of cinnamon
• 8 slices of fresh apple
• 1 handful of ice
• 6 oz. of fresh apple juice
• 5 oz. of Holiday Cheers
Health-Ade kombucha
Instructions:
1. In a shaker add your cinnamon, apple slices, ice, apple juice and kombucha
2. Shake your shaker until all mixed together
3. Make sure you don’t put your shaker lid on too tight to ensure the bubbles don’t build too much pressure
4. Pour with a strainer into 4 coupe or old fashioned glasses and enjoy with a garnish of apple
5. Drink responsibly!
Traditions Around The World
Nigeria
Nigerian Recipe
traditional Moi Moi
Moi moi (also called moin moin) is a delicious, savory steamed bean pudding made commonly in Nigeria from a mixture of blended black eyed peas or beans, peppers, onions, and spices.
INGREDIENTS:
Piloncillo Syrup
• Black eyed peas: You can also use West African honey beans.
• Large bell pepper
• Scotch bonnet or habanero peppers
• Sunflower oil
• Large red or white onion
• Smoked de-boned fish broken into small pieces
• Bouillon
• Salt to taste
• Boiling water
• 3-4 sheets of banana leaves
Instructions:
1. Soak the beans in water for 3 minutes until the skins start to wrinkle. Skin the beans by rubbing them between your palms or using a food processor.
2. Blend the beans with 1 cup of water, bell pepper, scotch bonnet peppers, onions, and bouillon. Use a high-powered blender for easy mixing; if using a regular blender, blend longer, pausing every 30 seconds and adding a little water if needed.
3. In a bowl, mix the blended beans with oil and salt, then thin with hot water until it resembles a light cake batter. Adjust salt as needed.
4. Brush ramekins with oil, fill them about 3/4 full with the mixture, and top each with a piece of fish.
5. In a deep pot, place a banana leaf and pour in boiling water until about 1 inch deep. Place the ramekins on the banana leaves, ensuring the water is halfway up the sides. Cover the ramekins with another banana leaf.
6. If needed, layer additional ramekins over the first, covering with more banana leaves.
7. Cover the pot and steam on low heat for 50 minutes. Check for doneness with a skewer; if it doesn’t come out clean, steam for another 10 minutes. Let sit for 5 minutes before serving warm, either in the ramekins or unmolded.
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China
Chinese Recipe
spring rolls
Lunar New Year is a 15-day celebration across many Asian cultures, originating in China, that marks the end of winter and beginning of spring, it’s a time for families to gather, exchange gifts, decorate with red paper, and enjoy special foods like spring rolls, which symbolize wealth due to their resemblance to gold bars.
INSTRUCTIONS:
1. Start by mixing the pork with the marinade ingredients and letting it sit for about 30 minutes. While it marinates, chop all vegetables to a similar size. Heat 2 tablespoons of oil in a pan and brown the pork over high heat. Add garlic, mushrooms, and carrots, stir-frying for 30 seconds before adding bamboo shoots, napa cabbage, and Shaoxing wine. Simmer until the cabbage releases moisture, then stir in soy sauce, sesame oil, salt, white pepper, sugar, and optional mushroom soaking water. Simmer for another 3 minutes until the cabbage is wilted, then add cornstarch slurry to thicken.
2. Transfer the filling to a shallow bowl to cool in the refrigerator for easier wrapping. To assemble, place a wrapper on a flat surface with a corner facing you. Spoon about two tablespoons of filling 2 inches from the nearest corner, roll it once, fold in the sides, and continue rolling into a cigar shape. Brush a bit of cornstarch water on the far corner to seal the roll. This recipe makes about 18-20 spring rolls.
3. For frying, heat oil in a small pot until it reaches 325°F. Fry the spring rolls in small batches, turning them until golden brown, then transfer to paper towels to drain. Prepare the dipping sauce by simmering all ingredients in a small saucepan. Serve the spring rolls hot with the dipping sauce!
INGREDIENTS:
• 8 ounces shredded pork loin
• ¼ teaspoon salt
• ½ teaspoon sesame oil
• 1 teaspoon Shaoxing wine
• ½ teaspoon cornstarch
• ¼ teaspoon white pepper
• 2 tablespoons oil
• 1 clove garlic (minced)
• 10 dried shiitake mushrooms
• 2 medium carrots
• 1 cup bamboo shoots
• 1 small napa cabbage
• 1 tablespoon Shaoxing wine
• 2 tablespoons light soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon salt
• white pepper
• 1/4 teaspoon sugar
• 2 tablespoons cornstarch
• 1 package spring roll wrappers
• 1 tablespoon cornstarch
• Vegetable oil
• 2 teaspoons sugar
• 2 teaspoons hot water
• 1 teaspoon
Worcestershire sauce
• 1 tablespoon soy sauce
Recipe
mini pecan pie cheesecake
Prep time: 1 hour 15 minutes
Cook time: 1 hour 15 minutes
Yield: about 24 mini cheesecakes
INGREDIENTS:
For the Crust:
• 2 boxes Simple Mills Honey Cinnamon Sweet Thins
• 3 tbsp coconut oil, melted
For the Filling:
• 3 cups raw cashews (soaked in hot water for 1 hour or soaked overnight)
• 2 cups plain coconut yogurt
• 2/3 cup maple syrup
• 3 tsp vanilla extract
• 1/4 cup lemon juice
• 2 tbsp coconut oil, melted
• 1/2 tsp ground cinnamon
• 1/2 tsp sea salt
For the Pecan Pie Topping:
• 1 1/2 cups toasted pecan pieces
• 2/3 cup maple syrup
• 3 tbsp coconut sugar
• 3 tbsp coconut oil
• 1 tbsp all-purpose flour
• 1 1/2 tsp vanilla extract
• 2 large eggs
• 1/2 tsp salt
INSTRUCTIONS:
For the crust:
Pulse Simple Mills Honey Cinnamon Sweet Thins in a food processor until fine. Add melted coconut oil and pulse until the mixture resembles wet sand. Press into a mini cheesecake or muffin pan and chill in the fridge to set.
Cheesecake Filling:
Blend soaked cashews, coconut yogurt, maple syrup, vanilla extract, lemon juice, coconut oil, ground cinnamon, and salt until smooth. Fill the prepared crust with the filling and freeze for at least 1 hour.
Pecan Pie Topping:
In a small pan, heat maple syrup, coconut sugar, and coconut oil over medium heat until bubbling. Mix in salt and vanilla. In a separate bowl, whisk eggs, then slowly pour in the hot mixture, whisking constantly. In another bowl, toss pecan pieces with gluten-free flour, then add to the egg mixture. Cook over medium-low heat for 5-10 minutes until thickened. Let cool.
Remove mini cheesecakes from molds, top with cooled pecan pie filling, and enjoy!
Fesenjan or fesenjoon is a traditional Persian stew made with chicken simmered in a pomegranate molasses and walnut sauce. The combination of earthy walnuts, slightly sour pomegranate molasses and tender, juicy chicken create an unparalleled balance of flavors in this special occasion dish.
Persian Recipe
fesenjan
INGREDIENTS:
• 3 1/2 cups walnuts
• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 1 teaspoon ground turmeric
• 8 (2 pounds) bone-in chicken thighs, skin removed
• 1 teaspoon cinnamon
• 1/2 teaspoon saffron threads, ground
• 3/4 cup pomegranate molasses, plus more as needed
• 2 tablespoons sugar, plus more as needed
• Fine sea salt, to taste
• Black pepper, freshly ground, to taste
• Pomegranate seeds, for garnish
INSTRUCTIONS:
Grind and Toast Walnuts
Finely grind 3 1/2 cups of walnuts in a food processor until they resemble sand, being careful not to make walnut butter. Toast in a dry skillet over medium heat, stirring continuously until fragrant. Set aside.
Cook Onions and Chicken
In a large stockpot, heat 1 tablespoon of olive oil over high heat. Add 1 finely diced onion and cook until caramelized. Stir in 1 teaspoon of turmeric. Add chicken thighs, sear for a few minutes, then pour in 3 cups of water and add 1 teaspoon of cinnamon. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove chicken and set aside.
Prepare Walnut Sauce
Add the ground walnuts to the simmering liquid and stir. Cover and simmer for 1 hour, stirring occasionally until thickened and golden. In a small bowl, bloom 1/2 teaspoon saffron in 1 tablespoon of water. Add to the pot along with 3/4 cup pomegranate molasses and 2 tablespoons sugar, stirring to combine. Return chicken to the stew and simmer for 45 minutes until the meat is tender. Adjust seasoning to taste.
Serve
Ladle the fesenjan into a serving dish, garnish with pomegranate seeds, and serve with rice, Greek yogurt, and a side salad.
Recipe Chocolate Mousse
Serves: 4
INGREDIENTS:
• 150g (2 x 75g) Beyond Good 92% Single Origin Madagascar
Pure Dark Chocolate
• 150ml (2/3 cup) light cream
• 2 tbsp soft brown sugar (optional - adjust to taste)
• 3 large eggs whites
• 1 tsp Beyond Good Pure Madagascar Vanilla Extract
• 150ml (2/3 cup) whipping cream, plus extra to serve
INSTRUCTIONS:
1. Place the chocolate bars in a blender and blend until finely chopped.
2. Heat the single cream until steaming hot then pour into the blender over the chocolate. Add the sugar, if using. Allow to stand for 2-3 minutes and then blend until smooth.
3. Add the egg whites, vanilla extract and whipping cream and blend on high until the mousse triples in volume.
4. Divide the mousse between 4 serving bowls or glasses and refrigerate for 2-3 hours or until set. Serve with extra whipped cream and finely grated chocolate.
Traditions Around The World Ukraine
Ukrainian Recipe
Borscht
INGREDIENTS:
• 1.5 pounds beef short ribs (see note)
• ¼ large onion, cut into quarters
• 1 carrot, cut into big chunks
• 2 celery stalks, cut into chunks
• 2 bay leaves
• 6-7 black peppercorns
• 1 Tbsp salt
• 12 cups water
• 2 Tbsp oil, divided
• 1 medium onion, diced small
• 6 cloves garlic chopped
• 2 carrots, peeled and grated
• 2 large beets, peeled and grated
• 1 tsp sugar
• 2.5 Tbsp white vinegar, divided
• 4 Tbsp tomato paste
• 3 Yukon potatoes, peeled and cut
• 5 cups shredded cabbage
• salt to taste
• pepper to taste
• 2 Tbsp fresh dill, chopped
• 2 Tbsp fresh parsley, chopped
• sour cream, to serve
In Ukraine, borsch has long been considered a symbol of a strong family: all the ingredients are cooked in a clay pot, transferring their flavors to each other, and as a result become one whole – a rich, hearty, and dense borsch. In the days of old, borsch was eaten almost every day, served on holidays and at weddings.
INSTRUCTIONS:
1. In a large pot or Dutch oven, combine short ribs, onion, carrot, celery, bay leaves, peppercorns, salt, and water. Bring to a boil, then reduce heat, cover, and simmer for 2.5 to 3 hours, removing any scum that rises to the surface.
2. While the broth simmers, heat 1 tablespoon of oil in a pan and sauté diced onion for 2-3 minutes. Add garlic and grated carrot, cooking until the carrot softens (about 6-8 minutes). Remove and set aside. In the same pan, add another tablespoon of oil and sauté grated beets for 4-5 minutes. Stir in sugar, ½ tablespoon vinegar, and tomato paste, cooking for 12-15 minutes until tender.
3. Once the broth is ready, remove the short ribs, discard bones, and shred the meat. Strain the broth, bring it to a boil again, and add the beef and potatoes, simmering for 15 minutes. Add the sautéed onion and carrot mixture, shredded cabbage, salt, and pepper, cooking for another 10 minutes. Finally, stir in the beet mixture, simmer for 7-8 minutes, then add vinegar, dill, parsley, and garlic, simmering for 2 more minutes. Let sit for 30 minutes to meld flavors before serving with fresh dill, garlic slices, and a dollop of sour cream.
Family Recipe
Simple rub turkey
INGREDIENTS:
ROASTING GUIDELINES:
water to the bottom.
2. Roast the turkey in the preheated oven, checking the cooking time based on size. For unstuffed birds, reduce the cook time by 30 minutes. Pour 1 cup of heated white wine over the turkey halfway through for added flavor. Use a thermometer to monitor doneness, and tent with foil if browning too quickly.
3. Once cooked, let the turkey rest for 15 minutes before carving. While it roasts, set the table and prepare non-alcoholic drink options like sparkling water or flavored sodas to keep guests hydrated. Enjoy!
friendsgiving
Planning a Friendsgiving this summer? If you’re feeling a bit rusty in the kitchen, don’t worry! Here are some tips to help you out.
1. How big a bird?
Count on about 1½ pounds of turkey per person. With all the other sides your guests are bringing to the table, you probably won’t finish it all, but hey—leftovers are the best part of any holiday meal, right?
2. When’s my turkey ready to cook?
If your turkey is fully frozen (you did that, not us), then it’s going to take some time to get up to temperature. Keep it in your refrigerator for up to a week before it’s time to cook. To get it ready, submerge the whole bag under cool running water until it feels soft (not firm). And just before you’re ready to roast, give it another good rinse (only without the bag this time).
3. How do I know if my bird is fully cooked?
Remove the roasting pan from the oven (and close the oven behind you—that’ll keep the heat inside for more predictable cooking). Using an accurate thermometer, plunge your thermometer into the crease between your bird’s thigh and breast and hold it there until the numbers stop climbing. The sweet spot is just shy of 165°F degrees (since it’ll cook a little extra while it rests).
4. What if I undercook it?
Don’t panic. Everybody’s been here at least once in their life. Cut off the breasts and legs and pop your bird back in the oven. That’ll help to make sure that the best parts don’t dry out, while the rest of the bird can cook evenly throughout.
5. Hold up, what if I overcook it?
It’s not as bad as it sounds. If you’re following a traditional Thanksgiving recipe, we’d say it’s an easy answer: gravy. But if you’re trying out something new, you might have to get creative. (That’s a good thing: it means you get to get creative.)
That’s really all there is to it.
Get grillin’ (or roastin’, or… however you’re doin’ it).
Xoi gac is a traditional Vietnamese New Year’s food made from glutinous rice and the fruit of the sweet gourd plant, which is bright red-orange and rich in antioxidants. In Vietnamese culture, the color of xoi gac symbolizes luck, happiness, and prosperity, making it a popular choice for festive occasions.
Vietnamese Recipes
xôi gấac
INGREDIENTS:
• 2 cups glutinous sweet rice, soaked overnight
• 3/4 teaspoon salt
• 1 tablespoon neutral oil
• red food coloring
• 1 1/2 tablespoon sugar
• 1/4 cup (55 g) coconut milk
INSTRUCTIONS:
1. Rinse the soaked rice a couple of times until the water runs clear. Drain. Add salt, oil and food coloring. Mix thoroughly so everything is evenly distributed.
2. Place rice in the steamer. Cover and steam over medium heat for 40 minutes. Toss the rice twice gently (at the 15 and 30 minute mark).
3. Combine the sugar and coconut milk and mix well. Drizzle half over the rice. Toss gently, Drizzle the rest. Toss gently. Steam for an additional 20 minutes.
Muoi Vung
INGREDIENTS:
• 1 cup roasted peanuts
• 3 tablespoons roasted sesame
• 3 tablespoons sugar
• 1 teaspoon salt
INSTRUCTIONS:
1. Roast the peanuts in the oven at 350 degrees. Check on them every 3 minutes. Once they start to color, take them out and let them cool down.
2. Roast sesame on a nonstick skillet. Once they start to get a little color and are fragrant, pour them into a bowl to stop them from burning.
3. Pulse the peanuts in a food processor ~5-10 times. Add in the sesame and pulse 2 times. Pour into a bowl. Add the sugar and salt, and mix. Sprinkle over xôi for a salty and sweet topping.
Recipe CranApple
Pull Apart Bread
INSTRUCTIONS:
Bread:
• 2 1/4 tsp Active Dry Yeast
• 3 Tbsp Unsalted Butter
• 2/3 cup Whole Milk
• 1 Egg room temperature
1. In a stand mixer bowl, whisk together yeast, melted butter, milk, egg, and vanilla. Let it sit for 3-5 minutes until bubbly. Attach the dough hook, add flour, sugar, and salt, then mix on medium-high for 4-6 minutes until smooth and elastic. Form the dough into a ball, place in an oiled bowl, cover, and let rise for about an hour until doubled.
2. Line a 9 x 5-inch loaf pan with parchment and grease it. Deflate the dough and roll it into a 12 x 20-inch rectangle. Brush with softened butter and sprinkle with brown sugar, cinnamon, orange zest, apples, and cranberries, gently pressing the filling in. Cut the dough into six 3 x 12-inch strips, stack them, and slice into six pieces. Place these in the loaf pan tightly, cover with plastic wrap, and let rise for 30-60 minutes. Preheat the oven to 350°F.
3. Bake for 45-55 minutes, tenting with foil after 30 minutes. Cool for 15 minutes before glazing. For the glaze, mix powdered sugar and orange juice, then drizzle over the cooled loaf. Let sit for 5-10 minutes before serving.
• 2 tsp Vanilla Extract
• 2 3/4 cup Bob’s Red Mill Organic
Unbleached All Purpose White Flour
• 1/4 cup Sugar
• 1/4 tsp Kosher Salt
Filling:
• 1/4 cup Unsalted Butter
• 3/4 cup Brown Sugar
• 1 Tbsp Ground Cinnamon
• 2 tsp Orange Zest
• 1 1/4 cups diced Green Apples
• 1/2 cup Cranberries
Glaze:
• 1 cup Powdered Sugar
• 2-3 Tbsp Orange Juice
Syria & Lebanon
Kibbeh is a popular middle eastern dish with a myriad of variations that combine ground meat and bulgur wheat. There are two specific parts to kibbeh, an outside shell, and an inside filling. Kibbeh is the national dish of both Syria and Lebanon.
Syria & Lebanon Recipe
kibbeh
INGREDIENTS:
• 1 ½ cups cold water
• 2 cups bulgur wheat
• 2 pound ground lamb
• 4 yellow onions
peeled and small diced
• 2 ½ tablespoons
Lebanese 7 spice
• 2 teaspoons sea salt
• 2 tablespoons Olive oil
• 2 ½ tablespoons chopped basil
• 2 ½ tablespoons chopped mint
• ¼ cup toasted pine nuts
• neutral-flavored oil for frying
INSTRUCTIONS:
1. Start by pouring water over bulgur wheat in a bowl until covered, mixing it, and letting it sit for 15-20 minutes. Meanwhile, heat 2 tablespoons of olive oil in a large frying pan over low to medium heat. Add 2 diced onions and brown them for about 20 minutes. Increase the heat to high, add ground lamb, and cook until lightly browned, about 4-6 minutes. Stir in the spice blend, fresh basil, mint, salt, and toasted pine nuts, then set aside.
4. Next, transfer the soaked bulgur to a food processor along with the chopped onions and pulse until finely minced. Add the cooked lamb mixture, spices, herbs, and salt, and blend until smooth. Wet your hands and form golf ball-sized portions of the mixture into hollow cone shapes, using your thumb to create a cavity. Spoon in some of the lamb and onion mixture, then pinch the top to seal.
3. Once shaped, place the kibbeh on a parchment-lined tray. Fry them in batches in neutral oil at 350°F for 2 ½ to 3 minutes per side until golden brown. Drain on a rack, garnish with parsley, and serve with optional garlic yogurt sauce. Enjoy!
When it comes to growing quality grass, ‘nourishing the soil that nourishes us’ is our first priority.
Alexandre Family Farm is a true organic family farm – run by founders Blake and Stephanie Alex andre and their 5 kids. They have been certified as the first Regenerative Organic Dairy in the US. They are the leaders in providing organic A2/A2 (A1-free) dairy –the most digestible, nutritious and conscious dairy products for your health. If you think you are lactose-intolerant, you may just be A1-intolerant, and organic A2 dairy might be your opportunity to enjoy dairy again! There is no better choice than Alexandre’s crazy delicious A2/A2 Regenerative Organic Milk and yogurt. Milk, like it used to be!
Milk, sourced from healthy cows on healthy soil, is a nutrient-dense superfood. It is an excellent source of protein and energy, calcium, magnesium, phosphate, B vitamins, Vitamin D, iodine, potassium, healthy fats and amino acids.
Recipe
yule log
The Yule log tradition is a winter holiday custom that originated from ancient pagan celebrations of the winter solstice and has been practiced for centuries.
INGREDIENTS:
• ½ cup sifted cake flour -Bobs Red Mill
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup white sugar
• 3 Lassen’s eggs, separated
• ¼ cup milk
• 1/8 cup confectioners’ sugar
• 1 ½ cups whipped cream
• 2 cups heavy whipping cream
• 8 ounces semisweet chocolate, melted
• ¼ cup butter, softened
• 1/8 cup confectioners’ sugar
• ½ teaspoon Watkins green food coloring
• 8 ounces marzipan
INSTRUCTIONS:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 15x10-inch jelly roll pan. Line with waxed paper. Grease paper. Sift together flour, cocoa, baking powder, and salt. Beat together sugar and egg yolks at high speed until light and fluffy. At low speed, alternately beat milk and flour mixture into egg mixture.
2. Using clean beaters, beat egg whites at high speed until stiff, but not dry, peaks form. Fold 1/3 of beaten egg whites into batter. Fold in remaining egg whites. Spread batter in prepared pan, smooth top. Bake cake in the preheated oven until set, 12 minutes.
3. Dust a clean cloth with confectioners’ sugar. Turn cake out onto prepared cloth. Remove waxed paper. Trim cake edges. Starting with a long side, roll up cake, jelly-roll style. Transfer, seam-side down, to a wire rack to cool for 30 minutes.
Unroll cake; remove cloth. Spread whipped cream over cake to within 1 inch of the edges. Re-roll cake. Place, seam-side down, on a serving plate.
4. For the frosting: In a small saucepan, bring heavy cream, melted chocolate, and butter to a boil over medium heat, stirring vigorously until blended. Remove from heat. Let stand until set. Spread frosting over top and sides of cake.
5. Dust work surface with confectioners’ sugar. Knead food coloring into marzipan until blended. Using a rolling pin dusted with confectioners’ sugar, roll out marzipan to 1/8-inch thickness. Using a small knife, cut out leaves. Arrange leaves, cinnamon candies, and snowmen on top of cake and around plate. Dust with confectioners’ sugar
Ingredients:
• 2 oz. Fresh Victor Mexican Lime & Agave
• 6 oz. Chai Tea
Instructions: Add all ingredients to a cocktail shaker full of ice, shake well, and strain over fresh ice.
Fresh Recipes chai tide fresh paloma
Ingredients:
• 4 oz. Fresh Victor Grapefruit & Sea Salt
• soda water
• 1.5 oz. tequila alternative
Instructions:
In a glass full of ice, add all ingredients, stir gently, garnish with a lime wedge and serve.
Fresh Victor offers an array of vibrant, all-natural cocktail mixers perfect for any occasion. Made with fresh ingredients and no preservatives, these award winning cold-pressed mixers are ideal for creating quick and easy cocktails or mocktails. Whether you’re looking to add a unique twist to your party drinks or craft non-alcoholic options, Fresh Victor mixers are versatile and simple to use.
Kwanzaa
Kwanzaa is an annual celebration of African-American and Pan-African culture from December 26 to January 1 honoring African Heritage. On each night, a candle is lit to observe the nguzo saba, the seven principles of Kwanzaa.
• Umoja (Unity) To strive for and maintain unity in the family, community, nation, and race. ...
• Kujichagulia (Self-Determination) ...
• Ujima (Collective Work and Responsibility) ...
• Ujamaa (Cooperative Economics) ...
• Nia (Purpose) ...
• Kuumba (Creativity) ...
• Imani (Faith)
The name Kwanzaa is derived from the phrase “matunda ya kwanza” which means “first fruits” in Swahili. Each family celebrates Kwanzaa differently, but celebrations can include songs and dances, African drums, storytelling, poetry reading, and a large traditional meal. Symbols of African heritage decorate homes during Kwanzaa. Families place a traditional woven mat, called a mkeka (muh-KAYkuh), on tables to represent the traditions—like sharing and faith—that the holiday is based on.
Woven Kwanzaa Mkeka Mat Craft
The Mkeka Mat is one of the seven symbols of Kwanzaa. Use the time it takes to weave your mats as an opportunity to discuss the other six symbols and their significance.
Precut strips in the following lengths:
Green: 4 strips, 20 inches x 1¼ inches (trim off the scalloped edge)
Black: 5 strips, 20 inches x 1¼ inches
Red: 13 strips, 12½ inches x 1¼ inches (trim off the scalloped edge)
Lay all of the red strips side-by-side and gently tape them together on one side. These will run vertically on your mat. Leave the opposite side loose.
Next, weave the black and green strips (alternate colors) over and under the red strips going in the opposite (horizontal) direction. Start at the taped edge and work your way to the open edge. Gently scoot the strips together as you work so your mat is tightly weaved together. When you are nearly finished weaving, tape the strips together on the back side. Cover the outside edges with additional pieces of black borders to frame your mat. Tape them in place along the outside edges and trim any excess around the outside of the mat. Add friendship “fringe” around your mat using hands traced and cut out from construction paper. Layer the hands and tape them firmly in place.
It all started in the 1600s when stamppot first started out as a staple during the cold season and stayed as a winter dish for hundreds of years. It’s called a “winter dish” because of the meal’s warmth and ability to immediately fill you up. It was a must-have food during the harvest months because, in this period, potatoes were available in abundance, and many hungry farmers could be filled up quickly and cheaply.
National Dutch Dish Recipe
dutch Stamppot
While the origins of the Dutch stamppot may not be very clear, one thing everyone can agree on is that it is a much-loved dish in the Netherlands. Hutspot still remains a symbol of Dutch freedom and victory in the siege of Leiden.
INGREDIENTS:
• Potatoes
• Kale (sauerkraut as a substitute)
• Shallots
• Garlic
• Butter
• Milk
• Bay leaves
• Salt & Pepper
• Nutmeg.
• Dutch smoked pork sausage
INSTRUCTIONS:
1. Chop potatoes into one inch cubes, roughly chop the shallots, peel the garlic and cut the kale into ½ inch strips. Add them to a large pot, cover with cold water, add salt and bay leaves and bring to a boil. Cook for about 20 minutes until the veggies are soft.
2. While the veggies are boiling, sauté the sausage.
3. Drain off the water and remove the bay leaves. Add in butter, milk, salt, pepper and nutmeg. Mash everything with a hand masher.
4. Serve, top with sliced sausage, and give each serving a drizzle of olive oil.
