Traditional Christmas food from different countries
Traditional Christmas food from different countries

Video: Traditional Christmas food from different countries

Video: Traditional Christmas food from different countries
Video: What Christmas Dinner Around The World Looks Like 2024, March
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Christmas is one of the most beloved and long-awaited Christian holidays in the whole world. For many, it is associated with happiness, fun and good mood. At Christmas, it is customary to gather with family, friends and relatives, prepare delicious meals and set a rich table. And each country has its own special traditional dishes that are always served on the table on Christmas night. And no matter that our Christmas is celebrated later than a foreign one, we can easily borrow some recipes.

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Christmas english pudding

Ingredients:

100 g butter

100 g granulated sugar

100 g flour

100 g bread crumbs

2 eggs

0.5 tsp baking powder

150 g milk

a pinch of salt

300 g raisins, dried apricots

syrup, whipped cream to taste

Preparation:

Cut the butter into small pieces or grate on a coarse grater. Stir the butter, flour, crackers and baking powder with your hands until crumbs appear.

Break the eggs into a separate bowl, add sugar, a pinch of salt and beat with a mixer for 10 minutes.

Add the beaten eggs to the dough and knead. Then pour in the milk and stir well again. Wash dried apricots and cut into very small pieces, add together with washed and dried raisins to the dough and mix well.

Transfer the resulting pudding dough to a greased baking dish, cover the tin with foil on top and secure it well.

Pudding should be cooked in a water bath. Place an upside-down saucer on the bottom of a wide and deep saucepan, place the dough pan on it and pour water into the pan until half of the pudding pan is. Cover the pot of water and pudding with a lid, place over medium heat and, when the water boils, reduce heat. Heat the dish for 3 hours, adding water periodically if it evaporates. Cool the finished pudding, transfer from the mold to a plate, pour over with sweet fruit syrup and garnish with whipped cream.

In England Christmas is greeted with turkey with cranberry sauce, served with Brussels sprouts, fried potatoes, boiled or steamed vegetables. Another popular dish is pork leg, garnished with cherries and cloves. The traditional dessert is a pudding with raisins, candied fruits, fruits and nuts, which is poured with a mixture of rum and liqueur and set on fire before serving. The British Christmas drink is hot ale.

In France traditional Christmas dishes - specially prepared turkey with cognac and cream, chestnuts, foie gras, oysters, smoked salmon and all kinds of cheeses. For dessert, a Christmas log is usually served - a creamy pastry cake, and for drinks - French champagne and dry wines.

In Germany the main course of the Christmas table is goose with apples, prunes and cabbage, salmon with cream, pork with sauerkraut, homemade pies. On the table there should be 7-9 dishes of products that symbolize the birth of life: eggs, caviar, wheat, peas, beans. As a traditional drink, the Germans prepare a special Christmas mulled wine, and for dessert they prefer nut pie and marzipan cake with cream or meringue.

In Italy no Christmas is complete without homemade kotekino pork sausage served in a loaf along with pears, shallots, juniper berries and numerous spices. Also on the festive table are usually small tortellini dumplings, baked pork leg jampone and traditional pasta. The usual dessert on this day is pannetone cake stuffed with dried fruits, and drinks are dry or sparkling wine.

In Spain on Christmas Eve, a lamb is fried, a turkey, a suckling pig, and seafood dishes are cooked. Dessert includes turron with cream and nuts, marzipans and sweets made from egg whites, fried almonds, honey and sugar.

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Danish glag

Ingredients:

1 bottle of dry red wine

2 cinnamon sticks

2 dry clove buds

4 cardamom seeds

¼ glasses of raisins

¼ cups ground almonds

brown sugar to taste

Preparation:

Pour half a glass of wine into a saucepan, add cinnamon, cloves and cardamom, simmer under a lid for 30 minutes, cool and leave in the refrigerator overnight.

Heat remaining wine, mix with cooked extract, add raisins, almonds and brown sugar. Serve in glass mugs. To taste, you can add lemon or orange zest, a little rum.

In Denmark fried goose stuffed with dried fruits with brown sauce or baked pork is served on the Christmas table with potatoes, red cabbage or sauce. For dessert, grütze is prepared - rice porridge, sprinkled with thick cherry sweet jelly and sprinkled with fried almonds. Traditional Danish Christmas drinks are glögg, mulled wine and beer.

In Holland for Christmas dinner, small groups of people get together, everyone brings a frying pan and prepares their own dish of vegetables, meat, fish, shrimp. The Dutch also serve traditional European dishes - fried beef, rabbit, pheasant, ham, turkey. Meat dishes are complemented by various vegetables and salads, fruits and sauces.

In Norway traditional fish dishes, as well as lamb or pork ribs, roast pork, rutabaga puree, sauerkraut and boiled potatoes. On this holiday, Norwegians drink spicy potato vodka, and seven types of biscuits or biscuits are served for dessert.

In Sweden At Christmas, it is customary to eat hearty dishes: pickled herring, meat dishes with cabbage or berry sauce, ham, liver pate, jelly, homemade smoked sausage, baked potatoes, as well as the national food kropkakor - balls made from a mixture of boiled potatoes, ham and bacon. The traditional dessert is rice pudding, served with a single almond hidden inside.

In Belgium boar meat, veal sausage with truffles, Christmas cake and various wines are served. For dessert, cougnous or cougnolles are served - tiny cookies in the shape of a baby Jesus.

In Portugal at Christmas they eat backalao, which means "dried salted cod", washed down with sweet port.

In Switzerland an incredibly popular dish is cheese fondue, for the preparation of which 3-4 special types of cheese are used.

In Ireland they serve smoked salmon with a shrimp cocktail - a piece of fish and shrimp, which are beautifully laid on green lettuce leaves and sprinkled with sauce, as well as a ham or turkey.

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Czech potato salad

Ingredients:

300 g potatoes

juice and zest of 1 lime

50 ml olive oil

10 g freshly grated ginger

green onions

ground white pepper

Preparation:

Peel potatoes, cut into 1 cm cubes and boil in salted boiling water. Rinse the finished potatoes with cold water and transfer to a bowl. For dressing, combine lime zest and juice, ginger, finely chopped green onions, ground white pepper and olive oil. Season the potatoes with the mixture and refrigerate. Sour cream with chopped mint can be served with the salad.

In the Czech Republic meat is not eaten on Christmas Eve, so in this tradition, fried carp with potato salad is a Christmas dish. It is also customary to prepare various Christmas cookies that are distributed to guests.

In Poland on the festive table on Christmas Eve there should be 12 dishes without meat - according to the number of the apostles. For the first, a sourish beet broth with tiny dumplings is usually prepared - borshch with ears, and the main dish is carp. Gingerbread and biscuits are served as sweet dishes. On Christmas Eve, Poles do not drink alcohol, but on Christmas Eve they gather around the table with various types of meat and wine.

In Hungary the festive table is served with goulash with a huge amount of paprika and meat, stuffed cabbage, as well as carp soup and baked fish.

In Slovenia at Christmas, special Christmas bread is served, for baking of which three types of flour are used: rye, wheat and buckwheat, as well as blood sausage and roast venison or pork.

In Serbia at the Christmas table they eat a pig, sauerkraut and stew with smoked pork, Christmas pie, and all this is washed down with brandy.

In Bulgaria on Christmas Eve, only lean dishes are on the table, always in an odd amount: stuffed red bell pepper, vegetable cabbage rolls, beans or lentils, puff pastry with pumpkin, compote. On the second day, they eat carp, meat with vegetables and banitsa - a puff pie stuffed with cottage cheese, feta cheese, veal, eggplant and apples.

In Romania The main role on the festive table is played by pork, complemented by various types of sausages and pickles. At Christmas, it is customary to bake pies, in which, in addition to the filling, they put coins - in whose piece there is a coin, he will get rich.

In Lithuania the Christmas table should consist of kutya, salads, fish dishes and other lean foods. And only on Christmas itself, after a mandatory family visit to the church, Catholics are allowed to taste a roast goose.

In Estonia for Christmas, blood sausage with the addition of hot spices and pearl barley, boiled potatoes with sour cream, sauerkraut and stewed cabbage, pumpkin salad and spicy cookies decorated with colorful glaze are served.

In Finland the main dish is the Christmas ham, which is eaten with mustard or bread. At the festive table, the Finns eat ham, chicken legs, fish, liver casserole with raisins, beetroot salad, baked turnips or potatoes. Mulled wine is considered a traditional drink at Christmas.

In Greece they cook turkey in wine and the traditional basilopet pie, as well as roast a piglet and serve baked potatoes with it.

In Armenia traditionally they cook lean sweet pilaf with pistachios, nuts and dried fruits; they bake Easter cakes, in one of which they hide a penny "for good luck", bake, fry or boil trout.

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American christmas turkey

Ingredients:

1 turkey

50 g margarine

30 g bacon

salt pepper

100 g bread crumbs

100 g flour

20 g yeast

2 eggs

1 teaspoon of marjoram

1 teaspoon of minced lemon zest

½ teaspoon curry

1 tbsp. chopped parsley

3 tbsp. tablespoons of sour cream or natural yogurt

Preparation:

Salt the prepared turkey carcass on the outside, and pepper on the inside. Remove the tendons from the legs, pin pieces of bacon to them. For the filling, dilute the yeast in warm water, add flour, eggs, crackers, spices, lemon zest and herbs, mix everything with sour cream or yogurt. Sew the turkey, place the breast side up on a wire rack and bake in the oven over low heat until golden brown, pouring juice from a baking sheet. You can cover the breast and legs with foil so that they don't burn. Remove the bacon and foil half an hour before removing the turkey from the oven.

IN THE USA Many traditions are borrowed from European countries, therefore, turkey with cranberry sauce, stuffed with bread, cheese, prunes, garlic, beans, mushrooms, apples or cabbage, as well as veal with spices and herbs, is most often served on the table. Different states have their own special dishes that are usually prepared for Christmas. The main drink of the holiday is eggnog - a thick cocktail of beaten eggs and cream with the addition of spices.

In the English part Of Canada Christmas dinners are not much different from English or American dinners. A popular drink during the winter holidays is eggnog - milk punch with beaten eggs and alcohol. In the French part of Canada, French customs are followed most of all.

In Mexico on this day, they prefer to give up burritos and treat themselves to a baked piglet garnished with rice, bell peppers and black beans, as well as a variety of vegetables and cheese snacks. The unchanged tequila is served from alcoholic beverages, and simple-minded cornmeal cakes are served for dessert.

In Argentina Christmas night begins with meat - roasted peacock, beef, pork or turkey - and ends with filled pies and sweet puddings.

Brazil combines the Christmas traditions of many nations: the main dishes of the festive table are most often fish or pork, a versatile side dish - colored rice, fruit salad and nuts.

In Peru the family usually gets together for a turkey stuffed with minced meat and nuts and garnished with fresh pineapple slices and cherries, chips and applesauce. Dessert includes marzipan, raisins, almonds and panettone pie with a cup of hot chocolate.

In Japan every dish makes sense. For example, soba - buckwheat noodles with broth - symbolizes longevity. The Japanese also eat osechi-riori - a set of seafood: fish, shrimp, herring roe, lobster, oysters, seaweed, to which ozone soup with rice cakes is added. From drinks in this country they drink green tea and rice vodka.

In Australia the Christmas table is most often a barbecue with shrimp, chicken, pork, lamb and beef. Dessert is a cake with whipped cream and fruit or meringue.

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