The December Holidays are celebrated all around the world. Part of the beauty of this time of year are the different ways we all celebrate and the different foods we eat.
Here are 6delicious recipes from around the world.
One of my favorite holiday foods is the potato latke, so I’m going to start with a great recipe for them.
Potato Latke – Israel/Jewish
Ingredients
- salt
- 2 large eggs
- 2 lbs (1 kg) potatoes
- oil for frying
Directions
Peel and finely grate the potatoes. Put them straight into cold water, then drain and squeeze them as dry as you can by pressing them with your hands in a colander. This is to remove the starchy liquid, which could make the latkes soggy.
Beat the eggs lightly with salt, add to the potatoes, and stir well. Film the bottom of a frying pan with oil and heat. Take serving-spoonfuls, or as much as 1/4 cup (50 ml), of the mixture and drop into the hot oil. Flatten a little, and lower the heat so that the fritters cook through evenly. When one side is brown, turn over and brown the other.
This recipe was found at the My Jewish Learning website.
Traditional Christmas Cake – British
Ingredients
- 3 1/2 cups/525 g currants
- 1 1/2 cups/225 g golden raisins/sultanas
- 1 1/2 cups/225 g raisins
- 3/4 cup/110 g mixed candied peel (finely chopped)
- 1 cup glace (candied) cherries (halved)
- 3 1/3 cups/300 g all-purpose flour
- Pinch salt
- 1/2 teaspoon mixed spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 10 ounces/300 g butter (slightly softened)
- 1 1/3 cups/300 g soft brown sugar
- 1/2 lemon (zested)
- 6 large eggs (lightly beaten)
- 3 tablespoons brandy (plus extra for feeding)
Directions
- Heat the oven to 300 F.
- Line a 9-inch cake pan with 2 thicknesses of parchment or greaseproof paper. Tie a double band of brown or newspaper paper around the outside. This acts as an insulator and helps prevent the cake from burning on the outside.
- In a large mixing bowl, combine the currants, sultanas, raisins, candied peel, and cherries with the flour, salt, and spices.
- In another large bowl, cream the butter with the sugar until light and fluffy. Stir in the lemon zest. Add the beaten egg to the butter mixture slowly a little bit at a time, beating well after each addition; otherwise, the mixture could curdle. If it does, simply add a tablespoon of flour and mix to bring it back together. If it doesn’t, don’t fret; the cake will still be delicious.
- Carefully fold in half the flour and fruit into the egg and butter mixture, and repeat until fully incorporated. Add the brandy.
- Spoon the cake mixture into the prepared cake tin, making sure there are no air pockets. Smooth the surface with the back of a spoon and make a slight dip in the center—this will rise again during baking to create a smooth surface for icing the cake.
- Use a paper towel to clean up any smears of cake batter on the parchment so they don’t burn. (It won’t affect the cake; it just doesn’t smell good.)
- Stand the tin on a double layer of newspaper in the lower part of the oven. If you have a gas oven, ensure the paper is well away from any flame. Bake for 4 1/2 hours. If the cake is browning too rapidly, cover the tin with a double layer of parchment paper after 2 1/2 hours.
- Check the cake after 4 1/2 hours. It should rise well and be a deep brown all over. Insert a skewer or fine knife into the center of the cake; it should be clean when you pull it out. If the dough sticks when you pull it, return the cake to the oven for a little longer.
- Cool the cake on a wire rack for an hour, then remove it from the pan to cool completely. Then, prick the surface of the cake with a toothpick or skewer and slowly pour over 2 to 3 tablespoons brandy. Repeat this feeding every two weeks up until Christmas.
- Store the cake wrapped in greaseproof or parchment paper in an airtight tin, until ready to serve. Enjoy!
This recipe was found on the Spruce Eats website.
Butter Tarts – Canada
Ingredients
Makes 12 butter tarts
Pastry
- 3 cups (375g) all-purpose flour, plus more for dusting
- 1/2 tsp (2.5ml) baking powder
- 1/2 tsp (2.5ml) salt
- 1/2 cup (114g) lard
- 1/2 cup (114g) unsalted butter
- 1 large egg
- 1 tsp (5ml) white vinegar
- about 1 cup (250ml) cold water
Filling
- 3/4 cup (165g) packed brown sugar
- 1/3 cup (75g) unsalted butter
- 1 tbsp (15ml) table or whipping cream
- 1 tsp (5ml) vanilla extract
- 1 large egg
Optional
- 1/2 cup chopped pecans, walnuts, raisins or chocolate chips
Directions
- You start by tossing together the flour, baking powder, and salt. Then cut in the butter and lard until it resembles coarse oatmeal.
- In a measuring cup, whisk together an egg and some vinegar. Add enough water to make one cup.
- Gradually stir in the liquid, adding just enough water to make the dough cling together.
- Turn the dough out onto a lightly floured surface and gather into a ball and divide into two equal portions. Tightly saran wrap both portions. Place one in the freezer for later use. Place the other in the fridge to chill for one hour.
- Roll the dough to about 1/8″ thick. Cut as many 4″ circles as you can. Re-roll the scraps and cut out more circles to make 12.
- Fit the pastry circles into a muffin pan and place back in the fridge until ready to fill.
- In a small saucepan over medium heat, melt the butter and brown sugar until combined. Whisk in a splash of cream and vanilla extract. Let cool for 5 minutes and whisk in an egg.
- Divide any add-ins like pecans or raisins if using among the pastry.
- Pour in the butter tart filling just until half full.
- Bake at 375F for 13-15 minutes or until crust is lightly golden and filling is bubbling.
Galette des Rois – France
PREPARATION
TO MAKE THE FILLING:
- Working with a mixer or by hand, beat the butter and sugar together until creamy and light. Beat in the almond flour and the salt. Mix in 1 whole egg, then the white from the second egg (reserve the yolk). Mix in the rum, if using, and the extract. Cover, and refrigerate for at least 1 hour.
- Mix the yolk with 1 teaspoon cold water; cover, and refrigerate until needed.
TO ASSEMBLE:
- Place one circle of dough on a baking sheet lined with parchment paper. Spread the filling evenly over the dough, leaving a 1-inch border bare. Press the charm into the filling. Moisten the border with cold water, position the second circle of dough over the filling and press around the border with your fingertips to seal well. Using the back of a table knife, scallop the edges by pushing into the dough (about 1/4- to 1/2-inch deep) every 1/2 inch or so. Refrigerate for at least 30 minutes.
- Heat the oven to 425. Brush a thin layer of the reserved yolk glaze over the top of the galette, avoiding the border (if glaze drips down the rim, the galette won’t rise). With the point of a paring knife, etch a design into the top of the galette, taking care not to pierce the dough. Cut 6 small slits in the top as steam vents.
- Turn the heat down to 400, and bake for 30 to 40 minutes, until the galette is puffed and deeply golden. Check after 20 minutes, and tent loosely with foil if it’s browning too much or too fast. Transfer to a rack, and cool for at least 15 minutes (the galette may deflate — that’s puff pastry for you). Serve warm or at room temperature.
INGREDIENTS
FOR THE FILLING:
- 6 tablespoons (85 grams) unsalted butter, at room temperature
- ¾ cup (85 grams) confectioners’ sugar
- ¾ cup (85 grams) almond flour
- ¼ teaspoon salt
- 2 large eggs, at room temperature
- 1 tablespoon rum (optional)
- 1 teaspoon pure vanilla extract
TO ASSEMBLE:
- 2 9 1/2-inch-diameter circles puff-pastry dough (from a 14- to 17-ounce package; 396-482 grams), cold
- 1 whole almond or dried bean, for the charm
This recipe was found on the The NY Times website.