Christmas Recipes FESTIVE TRADITIONS AND RECIPES
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Italy In different regions of Italy are preparing very differently, but it is this diversity and is attractive and the glory of Italian cuisine. Of course, there are some things in common. For example, in Italian cuisine (with some exceptions) do not as such a main dish. The Italian menu consists of several dishes slim, whose sequence is well thought out, they never served together. It's like a song, the main theme which develops and varies. The main dish is bollito misto (boiled mixture), for its preparation requires time and therefore it is prepared when going to a lot of people, such as at Christmas. Boiled mixture (bollito misto) At 6-8 servings: 4 liters of water salt, 4 bay leaves 2 h n grains of white pepper 1 kg beef brisket 2 onions 1 bunch of soup greens 1 veal tongue (about 500 g) 1 chicken (about 1 kg) 750 g potatoes 500 g of fine carrots 1 celery tuber 2 onions leeks average 400 g broccoli Boil water in a pan, salt and spices, put the brisket in the pan, and not laying a lid, cook for 15 minutes. Cut the onion into 4 pieces, coarsely chop the greens, put together with beef tongue in a saucepan, cook 75 minutes, occasionally turning the meat. Put the chicken and cook for another 30 minutes, removing the foam. Carrots cut in half or into 4 pieces, cut celery slices, remove the leeks with dark green part, cut the remaining rings. Disconnect broccoli. Remove meat from broth, language soak in cold water and take off his skin. Strain the broth and boil again. Cook carrots and celery 8 minutes, leeks and broccoli -10 min. Boil the potatoes separately in salted water, drain, dry up potatoes and put it together with vegetables and broth in the oven. Separate Rump chicken from the breast, the breast meat separated from bone and chop, split Rump on joints. Cut tongue and beef brisket slices. Meat, vegetables and potatoes out onto a preheated dish, add a little broth. Poland Polish cuisine is famous for several classic dishes - Bigos, a traditional beetroot soup, known throughout the world carp in Polish. But the Polish cuisine and diverse - each dish can be cooked a little differently, and from this it is not going to get worse and not lose its originality. This fully applies to the carp in Polish, which is traditionally eaten at Christmas. It is curious that in Poland itself is a dish called carp in Aramaic. Feature recipe is the use of blood and fish cakes for cooking the sauce, in which carp stewed whole or sliced. To make the sauce very refined taste, you can add raisins, almonds, milk and eggs of carp, honey or syrup. Since the use of carp blood may cause some readers rejection, then we give other Polish recipe for the carp. Who should not scare the blood of carp, one can use the original recipe: A gutted carp, blood is collected for the sauce vinegar, 6 small onions, salt, pepper, 1 bay leaf, 5 peas of black pepper, juice of 1 lemon, 1 tsp sugar, 30 g oil, 0.5 liters of beer, 75 g of crumbs honey sticks. Rinse well and cut into pieces of carp the size of a palm. All components of the sauce (except the crumbs honey cakes), boiled in 1.5 liter of water for 20 minutes, drain, add the blood of carp and whip whisk, add the crumbs, honey carrots and boil the sauce. Put the pieces of carp in the sauce, bring to a boil and simmer 30 minutes. Put the pieces of carp on a hot dish, strain the sauce again and serve it separately or pour them fish. Potato-nut croquettes For 6 servings: 300 g potatoes 2 tablespoons finely chopped parsley 100 g grated walnut 1 egg 1 full tablespoons. bread flour Also: a little flour, 1 egg, bread flour, ghee Boil peeled potatoes. Finely chop the parsley. Drain potatoes dry up, and immediately his crush. Mix the potatoes with parsley, nuts, one egg and bread flour, add salt. Make croquettes length of 6 cm Roll them in flour, beaten egg and bread flour. Fry until golden in clarified butter. France Unlike Germany, where Christmas is celebrated for two days, in France 2b December - a normal working day, so the French are using their allotted time for the celebration of Christmas is much more active. French Christmas meal is served after a joint visit to the midnight service. Celebrate in a wide range of family aunts, uncles, cousins and cousins get together, invite and distant relatives. On the festive table everything you could want: oysters, fish, snails, stuffed with goose liver and be sure to sponge roll filled with chocolate cream, biscuit form certainly resembles a tree branch (or log), and the chocolate glaze is similar to tree bark. Crepes with orange For 4 servings: 125 g flour A GUI sugar pinch of salt 0,25 l milk 2 eggs 125 g butter Also: bitter orange marmalade, powdered sugar Mix the flour, sugar, salt and milk. Then add eggs and melted but not hot oil. Writing 20 minutes brew. Pour a tablespoon of dough in the pan, give him the spread evenly, and bake pancakes until the edges will not be golden, turn and bake the other side. Grease jelly pancakes and roll up their pipe, sprinkle with powdered sugar. Denmark Christmas in Denmark resembles a piece of music that you can perform as a single instrument, and the whole orchestra. The main thing in this case - nuances. Danes revered tradition, and so for Christmas there is always the liver pate and marinated in sherry herring. Gala dinner on Christmas Eve always begins with rice porridge, which is hidden almond. Who will get it, that in the new year is waiting for good fortune. In addition, he receives a so-called almond gift - Sweets pig or other figure, bringing happiness. After serving roast pork, duck, goose or turkey. They are usually stuffed with apples and prunes, they served potatoes, red cabbage and jams. After dinner on the Christmas tree candles are lit, all join hands and dance around the Christmas tree and sing Christmas songs. Then unpack gifts, children play and adults in the meantime enjoy coffee and sweets. Pork roast with prunes For 4 servings: 200 g pitted prunes 1 large apple juice of 1 lemon 1,2 kg pork back boneless salt, white pepper 60 g ghee 0,25 l hot veal stock (finished) 1 tablespoon currant jelly 3 tablespoons lemon juice 4 tablespoons whipped cream 40 g butter Plums cut into thin strips to remove the core from the apple and cut it into cubes, pour the lemon juice and mix with prunes. Pork incision horizontally with salt and pepper, inside filled with cooked mixture and sew. Salt and pepper the meat from the outside. Melt the ghee and fry the meat in it from all sides pour broth. Cover and bake in the oven at 180 ° C for 30 minutes, remove from oven and let stand for 10 minutes. Remove skin, cut into thick chunks of roast meat with your finger, wrap in foil and place in a warm place. For the sauce, remove the fat from the broth in which the boil elk meat and boil another 5 minutes, add jelly, lemon juice and cream. Beat the butter until the sauce thickens, season. Glazed Potatoes For 4 servings: 1,2 kg potatoes (small) ½ cup sugar 125 g melted butter Boil potatoes off his skin. Melt in a skillet on low heat sugar and podkalit it, stirring constantly 5 minutes. Add melted butter in small batches, fry the potatoes, shaking the pan to potatoes covered with glaze on all sides. Place the hot sweet potatoes in a heated bowl. Germany Celebratory dinner in Germany is usually the first day of Christmas, in close or extended family circle. In the Christmas Eve tradition of Germans are satisfied with the so-called meatless dishes that are not saddled with the mistress - sausages with potato salad, bacon in Kassel with cabbage, salad, macaroni and other gift giving (the children had almost burned with impatience) completes the meal. In rural areas, as before, after dinner on Christmas Eve go to church. Festive evening ends Bowlen or other hot beverages. At Christmas, they eat plenty and delicious, crowned by a table, as a rule, roasted goose. Often, a goose stuffed with apples or prunes, or cook the stuffing out of goose giblets Instead of a goose today is often served in a duck or turkey, many remain loyal to the traditions of Christmas and prefer to carp, it was in earlier times the church is recommended during Advent. Roast goose In some states of Germany had goose stuffed so-called Christmas porridge from cereals and dried peas. Peas at Christmas means happiness and money, but also reminded of the baby Jesus, who allegedly lying in a manger in the pea straw. For 4-6 servings: 1 goose (about 5 kg) salt, white pepper svezhesmoloty 1 bunch of dried tarragon, 6 medium apples, 2 large onions 1 tsp starch or flour Remove from the goose fat rubbed the goose inside and out with salt and pepper, sprinkle inside with wormwood. Fill with apples, sew, tie rump and put back in gusyatnitsu, pour 1 cup of water. Fry 2,5-3 hours at 175 ° C. Within 30 minutes after the start frying the remaining rods pull the feathers. Coarsely chopped onion and put in a roast, after 1,5 hours with a needle to pierce the sides of a rump that emerged fat. Top up 0,5 l of water from time to time pour the juice from the roast goose. Bring temperature to 225 ° C and roast another 25 minutes, turn off the oven and let stand for 10 minutes to stack the juice. Remove goose from oven and place in a warm place. Pripekshiysya scrape juice from the hot 0.5 liter of hot water. Strain the juice from the roast, remove excess fat and boil, fill flour or starch. Remove the thread from the goose, cut in half lengthwise. Remove the stuffing and put it on the dish. To cut the goose into pieces and arrange on a platter.
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