Holiday Recipes From Around the World

Africa Czechoslovakia China Denmark
France Hungary Italy USA

Hungary
Hungarians bake, rolls of walnut and poppy seed, dumplings with honey and poppy seed, and biscuits with caraway, sesame, or aniseed for their Christmas feast after opening presents on Christmas Eve.

Recipe for Anisette Puffs

(Yields 20 Puffs)

Directions: Sift the dry ingredients. Combine eggs, water and Anisette flavoring. Add to dry ingredients. Drop by tablespoon into hot cooking oil. Drain on paper towels. Roll in confectioners sugar.

1 ý Cups of flour
Dash of salt
1 teaspoon of baking powder
º cup of sugar
2 Eggs, slightly beaten
ý cup water
1 Teaspoon of anisette flavoring
Confections sugar

In Sicily, after prayers and songs around the Presepio, the feasting begins. Eel is one of the dishes served for Christmas Eve.

Itlay
Recipe for Anguilles (Eel) En Matelote back to top

(Serves 6)

Directions: The eel is cut in 3-inch lengths. Fry out the diced pork and remove it from the grease. Fry the diced onion in the fat until it is golden color, then stir in the flour. Add all the other ingredients except the eel and salt pork and cook the sauce for 10 minutes. For the herbs, tie a sprig each of fennel, basil, and tarragon together. Poach the eel in this sauce for 15 to 20 minutes until tender but not falling apart. The sauce may be just right, but if necessary, thicken it with a little potato flour. Add the salt pork bits. It is delicious with fluffy wild rice.

2 Pounds of eel
º Pound of salt pork
1 Large onion
2 Tablespoons of flour
º Pound of mushrooms
6 Peeled shrimp
Cup of red wine (claret)
2 Tablespoons of butter
1 Cup of light bouillon
1 Bouquet of herbs
Salt and pepper

USA
Angel Food Cake back to top

Directions: Boil to a thread the sugar and water, pour slowly the stiffly beaten egg whites (not dry) and continue beating until the mixture is cool. Sift and measure 1 cup of flour, then sift it with the cream of tartar 4 times. Add it to the meringue (eggs and sugar mixture), and when well mixed add the vanilla. Pour into an ungreased tube pan and bake at F. 275 for 1 º hours.

1 ý Cups of sugar
2/3 Cup of water
1 1/3 Cups of egg whites (11 whites)
1 Cup of flour
1 ý Teaspoons of cream of tartar
1 Teaspoon of vanilla

What better way to remember the angel than with a delicious angel food cake.

China back to top

Recipe for Almond Cookies
This Chinese cookie is a Christmas favorite with its subtle flavor and almond on top.

(Makes 36)

1 æ Cups of all-purpose flour
1 Teaspoon of baking powder
ý Teaspoon of baking soda
1/8 Teaspoon of salt
ý Cup vegetable shortening
æ Cup of sugar
1 Large egg
1 Teaspoon of almond extract
ý Teaspoon of vanilla extract
PLUS

1 Large egg, lightly beaten 36 Whole blanched almonds

Directions: Preheat the oven to F 350. Grease 2 cookie sheets. Combine the flour, baking powder, baking soda and salt in a bowl. Beat the shortening and sugar in mixer bowl until light. Add the egg, beating until light and fluffy. Beat in almond and vanilla extracts. At a low speed, gradually add dry ingredients, beating until blended. Roll the dough into 1 º-inch balls.

Arrange them 2 inches apart on prepared cookie sheets. Flatten each slightly with the palm of the hand and brush lightly with the beaten egg. Gently press an almond in the center of each cookie. Bake 10 to 12 minutes, until golden brown. Cool on racks.

Czechoslovakia back to top

Description:
The dill gives this delicious soup its characteristic flavor. It is a complete and loved in Czechoslovakia all times of the year, but especially around Christmas.

Quantity served or made: 4

Ingredients:
4 Medium-sized potatoes
1 Cup of water Salt 1/2 Cup of fresh dill Pepper, freshly ground
2 Cups of string beans
1 Tablespoon of butter
1 1/2 Tablespoons of flour
3 Tablespoons of vinegar
1 to 1 1/2 Cups of cream
4 Poached eggs
Paprika

Directions:
Peel and cut the potatoes in scant cubes and put them on to boil in 1 cup of water, salt and 1/2 cup of the ferny ends of fresh dill. Cover and boil a few minutes until the potatoes are tender. Meanwhile cook the green string beans which have been cut in 3/4-inch lengths, in very little water, the butter, salt and pepper. A Pressure cooker is good for this. Do not drain either vegetable, but combine them when they are cooked. The use of the water makes cream necessary. Blend the flour with cream, add it to the vegetables and cook slowly a minute. The add the vinegar gradually to taste and season more if necessary. Use 1 cup of cream first and add more if the soup is too thick.
Poach the eggs in a little hot in a shallow pan. If there isn't too much milk
used, it may be added to the soup. Put the soup in 4 open soup plates and
gently lift an egg to the top of each plate of soup and sprinkle with paprika.

France back to top

After a wonderful dish of oysters, Parisians enjoy a Yule log dessert as part
of their Christmas Eve meal.

Quantity served or made: 12

Ingredients:
¼ Cup hazelnuts, toasted and skinned
¾ Cup of granulated sugar, divided
4 Large eggs, separated
1 Teaspoon of vanilla
¼ Teaspoon salt
¾ Cup of all-purpose flour Confectioners sugar

Coffee Buttercream Also needed:

4 Squares (4 ounces) of semisweet chocolate, melted
1/4 Cup of brewed espresso coffee, cooled
1 Tablespoon of hazelnut liqueur

Directions:
Preheat the oven to 350. Grease a 15 x 10-inch jelly roll pan. Line it with
wax paper; grease and flour the paper.

In a food processor, process the hazelnuts with 1/4 cup of sugar until they
are ground fine. Beat the egg yolks with ¼ cup of sugar in a mixer bowl at
high speed until the mixture is pale and thick and forms a ribbon when the
beaters are lifted, beat at least 3 minutes. Beat in the vanilla and salt. In
a clean mixer bowl, beat the egg whites until frothy. Gradually add the
remaining ¼ cup of sugar, beating until stiff. Gently fold the egg whites
into the yolks. Sift the flour on top and fold it in. Fold in the hazelnuts.

Spread the batter in the prepared pan and bake 15 to 17 minutes, until the
top springs back when lightly touched. Sift confectioners sugar onto a clean kitchen towel and invert the cake on top. Peel off the paper. With the towel, roll the cake up jelly roll fashion from the long side. Cool completely.

Coffee Buttercream: Bring the milk to a boil in a small saucepan. Remove it
from the heat and stir in the ground coffee. Let it stand for 20 minutes.
Strain it through a sieve lined with a double layer of cheesecloth into a
clean medium saucepan. Reheat the milk to simmering over medium heat.
Meanwhile, whisk the egg yolks with the sugar in a medium bowl. Gradually
whisk in the hot milk. Return the mixture to the saucepan and cook stirring
constantly, over a medium-low heat until the mixture thickens slightly and
coats the back of the spoon (do not boil). Strain through the sieve into the mixer bowl. Stir in the coffee liqueur. Cool to room temperature. Beat in the butter 1 tablespoon at a time, beating well after each addition. (If the mixture appears curdled, let it stand at room temperature for 15 minutes, then beat at high speed until smooth.)

Line a cookie sheet with parchment paper or wax paper. Spread melted
chocolate on the paper to a 10 x 8-inch rectangle. Refrigerate until firm.

To assemble, unroll the cake. Combine the brewed espresso with the hazelnut liqueur and brush evenly over the inside of the cake with a pastry brush. Reserve 1/2 cup of Buttercream for the ends. Spread half the remaining Buttercream on the cake and re-roll. Place the cake seam side down on the cookie sheet and frost the outside with the remaining half of the Buttercream.

With a knife held diagonally at one end of the log, make a cut about 2 inches from the end to make a branch. Place the branch on top of the log. Frost the exposed ends of the cake with the reserved Buttercream and draw a ring pattern with a fork. Break the cooled chocolate into 1-inch wide strips by bending the paper. Place the strips in the Buttercream to form the bark of the log. Cover loosely with plastic wrap and refrigerate up to 24 hours. One hour before serving, remove from the refrigerator and transfer to a serving platter. Slice with a serrated knife.

Africa back to top

This all course dish from Africa not only sits on tables there for the
holidays, but you'll find it used in America at Kwanzaa celebrations, too.

Quantity served or made: 8

Ingredients:
to 5 Pounds of roasting chicken, cut in 8 pieces
1/2 Cup peanut oil
2 Medium onions, peeled and sliced
1 1/2 Teaspoons of turmeric 1 Teaspoon ground cumin
1 Teaspoon ground allspice
1 1/2 Teaspoons of salt
1 to 2 Teaspoons of cayenne
2 Cloves of garlic, crushed
3 Bay leaves
2 Cans (10 3/4 ounce size) of condensed chicken broth, undiluted
3 Carrots, pared and halved crosswise
3 White turnips, pared and cut in quarters
1 Small head of cabbage, cut into wedges
1 Small eggplant, sliced ¼-inch thick
3 Zucchini, sliced
1 Cup of dark raisins
1 Package (1 Pound) of couscous
1/2 Cup of butter, melted
1/2 Teaspoon of turmeric
1 Can (1 Pound) chick-peas, drained

Directions:
Wash the chicken pieces in cold water; drain them on paper towels.
In hot oil in a 6-quart Dutch oven, brown the chicken and onion, turning the chicken on all sides, 15 to 20 minutes, or until nicely browned. Add 1 1/2 teaspoons of turmeric, cumin, allspice, salt, cayenne, garlic, bay leaves, and the chicken broth; stir to mix well. Add the carrots, turnips, and cabbage; cook, covered, 20 minutes. Add eggplants and zucchini; cook 20 minutes longer.
Meanwhile, in a small bowl, pour hot water over raisins to cover; let stand until needed. Prepare the couscous as package label indicates. Toss with butter, drained raisins, and turmeric. (Keep couscous hot in colander lined with 2 towels, over hot water.) Add chick-peas to the chicken; cook for 5 minutes longer. To serve, mound couscous on platter, surrounded by the chicken and vegetables. Serve with the sauce.

Denmark back to top

A recipe from Denmark, the secret ingredient in these Yuletide treats is
cardamom -- the quintessential Scandinavian spice.

Quantity served or made: 42

Ingredients:
2 1/2 Cups of all-purpose flour
1 1/2 Teaspoons of cardamom
1 Teaspoon of baking powder
1/4 Teaspoon of salt
1 Cup of unsalted butter (no substitutions)
1 Cup of sugar, divided
1 Large egg
1/2 Cup blanched almonds, ground
1 Large egg white, lightly beaten

Directions:
Preheat the oven to F 375. Grease 2 cookie sheets. Combine the almonds and remaining 1/3 cup of sugar in a bowl. Divide the dough into quarters. Between 2 sheets of lightly floured wax paper, roll one quarter of the dough to an 1/8 inch thickness (keep the remaining dough refrigerated). Remove the wax paper and cut the dough with a floured 3 inch round or heart shaped cookie cutter. Arrange the cutouts q inch apart on the prepared cookie sheet. Brush the tops with the beaten egg white and sprinkle lightly with the almond-sugar. Bake 8 to 9 minutes, until the edges are golden. Cool completely on wire racks. Repeat the process with the remaining dough and almond-sugar, re-rolling the scraps. Decorate if desired.

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