Group active since Thu, Aug 25, 2011
A place to discuss the use of ingredients that are new to you, or of a different cuisine that you aren't familiar with, or just interesting ones that you have heard of and can't wait to experiment with...
Constantly, I find myself buying the strangest ingredients...just to try them. From exotic fruits and vegetables, to various spices and rices and sauces, all of which I get really excited over trying out. This is a place where we can all share our stories, give and get suggestions and share our passion for the uncommon and the "unknown"!
Feb 19, 2012
Does anyone have one they would be willing to share? My husband and kids would love it (so would I) Thanks
Jan 16, 2012
Here's a great article which provides a nice reminder of using ginger in other ways... and gives a link to a recipe for a Ginger Lemon Drop Spritzer, which sounds delish!
Dec 22, 2011
What are the traditions of your table? This year I am adding new dishes as surprises for my family which include things like Pad Thai and Irish "chips" with malt vinegar and curry! They will be surprised (and pleased, I hope!)
Here is a great link to explore holiday cuisine traditions of different countries all over the world.
Here's a sampling of the info I found using the links at the bottom of this post:
Möndlugrautur - a Christmas rice pudding with an almond hidden inside (the same as the Swedish Julgröt)
Caramelised potatoes, Icelandic. Brúnaðar kartöflur (same as in Danish cuisine).
Pickled red cabbage
Sausages are essential accompaniments for a roast turkey dinner. Wrap chipolatas or fresh, breakfast-style link sausages, in streaky bacon (Brit-speak for American bacon), place on a baking sheet and cook in a 375-degree oven until golden, about 30 minutes. — Johnny Acton, Nick Sandler, "Duchy Originals Cookbook."
Denmark: æbleskiver - traditional Danish spherical pancakes (a type of doughnut with no hole), sprinkled with powdered sugar and served with raspberry or strawberry jam
andesteg - roast duck with apple and prune stuffing
Thirteen desserts representing Jesus and the 12 disciples are a holiday tradition in Provence. The first four desserts represent monastic orders that rely on charity: Raisins (Dominicans), dried figs (Franciscans), almonds (Carmelites) and hazelnuts (Augustinians). These are followed by walnuts and another dried fruit, usually dates or prunes. Candied fruits or guava paste figure next, followed by seasonal fruits: Apples and pears, then either melons, grapes or oranges. Toward the end, there's nougat and calisson, a French candy. The 13th dessert is the pompe de Noel or pompe a l'huile, a sweetened bread flavored with orange or lemon zest. — "Culinaria France."
hallaca - rectangle-shaped meal made of maize, filled with beef, pork, olives, raisins and caper, and wrapped in plantain leaves
pan de jamón - ham-filled bread with olives and raisins
dulce de lechosa - dessert made of cooked sliced unripe papaya in sugar syrup
ensalada de gallina - salad made of potato, carrot, apple and shredded chicken
After 40 days of fasting, the Christmas feast is looked forward to with great anticipation by adults and children alike. Pigs are slaughtered and on almost every table are loaves of christopsomo or "Christ Bread". This bread is made in large sweet loaves of various shapes and the crusts are engraved and decorated in some way that reflects the family's profession.
Moro de guandules con coco - rice with pigeon peas and coconut milk
Cheese and guava platter - a platter with squared white cheese, yellow potato cheese, soda crackers, and guava paste chunks
majarete - corn pudding made with coconut milk, fresh corn, cornstarch, milk, water, vanilla, cinnamon and sugar
In the Christian homes an unusual ceremony is held in the courtyard of the home on Christmas Eve. One of the children in the family reads the story of the Nativity from an Arabic Bible. The other members of the family hold lighted candles, and as soon as the story has been read a bonfire is lit in one corner of the courtyard. The fire is made of dried thorns and the future of the house for the coming year depends upon the way the fire burns. If the thorns burn to ashes, the family will have good fortune. While the fire is burning, a psalm is sung. When the fire is reduced to ashes, everyone jumps over the ashes three times and makes a wish.
On Christmas day a similar bonfire is built in the church. While the fire burns the men of the congregation chant a hymn. Then there is a procession in which the officials of the church march behind the bishop, who carries an image of the infant Jesus upon a scarlet cushion. The long Christmas service always ends with the blessing of the people. The bishop reaches forth and touches a member of the congregation with his hand, putting his blessing upon him. That person touches the one next him, and so on, until all have received "the Touch of Peace."
On Christmas Eve the Christians would attend a midnight Mass. After Church people would return to their homes for the most important meal the Christmas supper. The dinner usually consisted of chicken soup, and wealthier people ate turkey and Christmas Pudding.
They have a Buddhist monk called Hotei-osho who acts like Santa Claus. He brings presents to each house and leaves them for the children. Some think he has eyes in the back of his head, so children try to behave like he is nearby.
Among the Christian Japanese Christmas is not a day for the family. They do not have turkey or plum pudding, rather than that the day is spent doing nice things for others especially those who are sick in hospitals.
Dec 22, 2011