"Christmas Around The World" Day--4 Recipe -- “Madeleine Cookies”

“I heard the bells on Christmas Day, Their old, familiar carols play, And wild and sweet the words repeat, Of peace on earth, good-will to men!” by Longfellow

Welcome to the 4th day of “Christmas Around The World!” For my readers who are new, everyday for the next 12 days, till Christmas Eve, I will post a story of a country of the world and a Santa that goes according to the countries customs and traditions. Besides the World Santa’s, I will also share a holiday treat, a homemade gift idea, or just a favorite recipe that I think goes with that country, all leading up to “Christmas Eve.” This has been an incredible year! I have met many people, learned many new things, but most of all, I want to say thank you to my readers, as we prepare for the most joyous time of the year!

My country today is France! Vive La France!

Santa Claus is called “Père Noël” (Father Christmas) in France. Like in any places celebrating Christmas, the French Père Noël wears a red suit and hat with white fur trimming with a broad black belt around his waist. He is tall and large, with ruddy cheeks and nose, bushy eyebrows, a white beard, and moustache. His big brown sack is packed full of toys that will be delivered to every household at midnight, using his sleigh pulled by reindeers.

Decorated with ornaments, glistening tinsel, blinking fairy lights, and topped by a star, the “Christmas Tree” has become an iconic figure of Christmas since its origins in the 16th century. In France, the Christmas tree first appeared in Alsace in 1521 and is called “sapin de noël” or “arbre de noël”. The tree, covered in red apples and lights, symbolized the venue of Christ: ‘the light that illuminates the world’. A fir tree is the best choice because they do not lose their leaves during winter, which doubles as a symbol of hope and eternal life. On Christmas Eve, French children used to fill their shoes with carrots and treats for Père Noël’s donkey and leave them by the fireplace.

Christmas’ presents – les cadeaux de Noël
The presents offered to each other at Christmastime represent Saint Nicolas’s caring attitude for children. They are also symbolic of the gifts offered by the three wise men to Jesus on 6 January (at Epiphany), when they arrived at the stable. Until the 1960’s, children in France were given an orange and a small gift for Christmas, which were placed in a stocking. Colorful wrapping paper and the tradition of buying more expensive gifts developed in line with an increase in American influence at the conclusion of the Second World War.

The Nativity scene – la Crèche de Noël
In the 4th century, the date of 25 December was decided upon as the birth date of Jesus and every year since then on 25 December, a figurine representing Jesus has been placed in the nativity (some nativities have it already present, though it is positioned upside down until Christmas Day). The first nativity known to man dates back to the 6th century, from which time writings describe the Christmas celebrations as being centered around the nativity in the church of Saint Mary in Rome.

During the banning of street nativities throughout the period of the French revolutions (closing of churches and suppression of the midnight mass), French households started reproducing the scene in their own house in miniature versions with clay figurines. This is when the Provencal Nativity started developing and has now become a very important tradition in the region. Contrary to the traditional nativity, the Provencal nativity mingles biblical characters Mary, Joseph, the donkey and the ox, the three wise men with typical Provencal villagers the town crier, the poacher, the old man and woman: Grasset and Grasseto, the washerwoman, etc.

In France, a Nativity crib is often used to help decorate the house. French cribs have clay figures in them. During December some towns and cities, such as Marseilles, have fairs that sell Nativity figures. As well as having the normal Nativity figures in them, French scenes also have figures such as a Butcher, a Baker, a Policeman and a Priest. In French Happy/Merry Christmas is 'Joyeux Noël'. In Breton (spoken by some people in Brittany, Northern France) it's 'Nedeleg Laouen' and in Corsican it's 'Bon Natale'.

Yule Logs made out of Cherry Wood are often burned in French homes. The log is carried into the home on Christmas Eve and is sprinkled with red wine to make the log smell nice when it is burning. There is a custom that the log and candles are left burning all night with some food and drinks left out in case Mary and the baby Jesus come past during the night. In France, Father Christmas / Santa Claus / St. Nicholas is called Père Noël (Father Christmas). In eastern France he is accompanied by Le Pere Fouettard, a man dressed in black. He might be the same person as Zwarte Piet in The Netherlands.

The main Christmas meal, called Réveillon, is eaten on Christmas Eve/early Christmas morning after people have returned from the midnight Church Service. Dishes might include roast turkey with chestnuts or roast goose, oysters, foie gras, lobster, venison and cheeses. For dessert, a chocolate sponge cake log called a bûche de Noël is normally eaten. Another celebration, in some parts of France, is that 13 different desserts are eaten! All the desserts are made from different types of Fruit, Nuts and Pastries. Epiphany, called Fête des Rois in French, is also celebrated in France on January 6th. A flat Almond cake is eaten called 'Galette des Rois'. The cake has a toy crown inside and is decorated on top with a gold paper crown.

Christmas’ Eve in France – le Réveillon de Noël
The Réveillon is the big dinner French people share with their family on 24 December. The menu varies according to the region, but it is always an occasion for the family to sit down together and enjoy a variety of the most delicious dishes. Christmas is a time for celebration and thus the French indulge in luxury food and delicatessen. The Réveillon dinner can continue for up to six hours in some families and it is a very sacred tradition to the French. Eating at the table for a long time is also a social custom in France and it is intended to be a magical and unforgettable moment for children too. This is the perfect occasion for everyone to “blow out” one’s food budget and savor snails, frog’s legs, scallops (Coquilles Saint Jacques) and truffles.

Parisians usually have seafood and oysters with bran bread and butter, caviar, foie gras (goose liver pate) with currant jam and the famous Christmas Yule log. In Alsace and Burgundy, a roasted stuffed turkey/capon with potatoes is more common. In Provence, turkey is also found on the table during the Réveillon, although some more religious families would argue that fish, should be eaten instead. Foie gras is also consumed in Provence, as is the dessert Yule log. However, it is tradition to eat 13 desserts in Provence, which are used to symbolize Jesus and his 12 apostles (orange, pear, apples, prunes, melon, white nougat, black nougat, pompe à l’huile (a flat cake filled with olive oil), sorb, dates, dry figs, almonds, nuts or hazel nuts, black raisins).

French people take a great deal of care when creating decorations for the Christmas Eve dinner, particularly ornaments for the dining table, which must look elegant and inviting. On Christmas Day, food is still a very important part of the day, particularly at lunch time when it is common to eat a particularly special dish, such as rabbit, coq au vin, vol-au-vent (bouchées à la reine), etc.

On Christmas’ Eve, the midnight mass is part of the French traditions of Christmas however not everyone will be joining the church on that night. The religious service usually starts either at the stroke of midnight or a few hours before in all the cathedrals and parish churches all over France. Families get together in prayer and carol singing in celebration of the birth of Jesus Christ which tradition believed to have occurred at night. Many churches are decorated for the occasion with Christmas candles, Christmas trees and a Nativity scene. Some families come back home after the Mass to a delicious French Christmas log and occasionally to open their Christmas presents.

Christmas markets – les marchés de Noël
All French Christmas markets find their origins in Alsace. Indeed the proximity of the region to Germany gives Alsatian and French Christmas markets a distinctly Germanic touch. This is apparent in the structure of the market stalls, which are little wooden houses resembling mountain chalets, covered in lights and decorations. The oldest Christmas market in Europe is that of Strasbourg, which dates back to 1570. Christmas markets mainly sell Christmas products or sometimes Christmas gifts. They can now be found all over France, with their distinctive wooden chalets.

The colors of Christmas – les couleurs de Noël
The traditional colors of Christmas are red, gold, and green. The flamboyant color red evokes light and warmth (as well as Santa’s outfit). Gold makes reference to the sun, which is not often visible in Northern France in December. Green is a reminder of the evergreen trees, such as figs and holly which are always green, regardless of the season or time of year. It is the color of hope, as it is paired with the knowledge that spring will eventually return.

My recipe is a timeless French cookie called “Madeleine’s.” They are simple classic afternoon tea cookie that is delicious and light. You can add your favorite ingredients such as spices, lemon or orange extract, toasted nuts. You can use mini-muffin tin if you don’t have Madeleine pans. They won’t look the same but will still taste great. Les cookies sont magnifiques (the cookies are magnificent)

                                                       “Madeleine Cookies”

Specialty tools: Two 12-cavity Madeleine pans
Preparation time: 15 minutes
Baking time: 10 minutes
Yield: 2 dozen

Ingredients:
4 eggs
1/4 teaspoon salt
2/3 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose unbleached flour
1/2 cup (1 stick) unsalted butter, melted and cooled
1 teaspoon lemon zest, finely minced

Directions:
Preheat the oven to 400°F degrees. Spray the cavities of two 12-cavity Madeleine pans with nonstick cooking spray and set aside briefly. Using a mixer, beat the eggs with the salt in a large mixing bowl until they’re foamy. Gradually add the sugar and whip the mixture at medium-high speed for about 5 minutes, until the mixture is pale colored and holds a slowly dissolving ribbon when the beater is lifted. Add the vanilla extract and blend in well. Determining the ribbon stage for your Madeleine cookies. Fold the flour into the mixture in three stages. Fold in the melted butter in three stages. Blend in the lemon zest. Transfer the mixture to a 2-cup liquid measuring cup. Pour the batter into each cavity of the pans, filling three-fourths full. Place the pans on baking sheets. Bake for 10 minutes, until the Madeleine’s are golden and spring back when touched. Remove the cookie sheets from the oven and turn the Madeleine pans upside down on cooling racks. Gently shake the pans to remove the cookies. Cool completely on the racks. Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.

**Make sure you return tomorrow for another country (Day 5) and another fabulous recipe…

Till Next Time………………………….

Copyright © 2015 “Family Plus Food Equals Love” All Rights Reserved.

"Christmas Around The World" Day--3 Recipes--"Wassail Recipe” & "Christmas Quick Coffee Torte"

“In the bleak midwinter, Frosty wind made moan, Earth stood hard as iron, Water like a stone; Snow had fallen, snow on snow, Snow on snow, In the bleak midwinter, Long Ago.”by Christina Rossetti, A Christmas Carol
 

Welcome to the 3rd day of “Christmas Around The World!” For my readers who are new, everyday for the next 12 days, till Christmas Eve, I will post a story of a country of the world and a Santa that goes according to the countries customs and traditions. Besides the World Santa’s, I will also share a holiday treat, a homemade gift idea, or just a favorite recipe that I think goes with that country, all leading up to “Christmas Eve.” This has been an incredible year! I have met many people, learned many new things, but most of all, I want to say thank you to my readers, as we prepare for the most joyous time of the year!

Day # 3, my country today is England or sometimes called The UK or Great Britain!

In England, families often celebrate Christmas together, so they can watch each other open their presents! Most families have a Christmas Tree (or maybe even two!) in their house for Christmas. The decorating of the tree is usually a family occasion, with everyone helping. Christmas Trees were first popularized the UK by Prince Albert, the husband of Queen Victoria. Prince Albert was German, and thought that it would be good to use one of his ways of celebrating Christmas in to England. Holly, Ivy, and Mistletoe are also sometimes used to decorate homes or other buildings.

Most villages, towns, and cities are decorated with Christmas lights. Often a famous person switches them on. The most famous Christmas lights in the UK are in Oxford Street in London. Every year they get bigger and better. Thousands of people go to watch the big “switch on” around the beginning of November. Oxford Street is decorated with festive lights and they remain lit until Twelve Night (January 5th).

Like a lot of countries, Nativity Plays and Carol Services are also very popular at Christmas time. Children believe that Father Christmas or Santa Claus leaves presents in stockings or pillow-cases. These are normally hung up by the fire or by the children's beds on Christmas Eve. Children sometimes leave out mince pies and brandy for Father Christmas to eat and drink when he visits them. Now, some people say that a non-alcoholic drink should be left for Santa as he has to drive his sleigh! Children write letters to Father Christmas-Santa listing their requests, but sometimes instead of putting them in the post, the letters are tossed into the fireplace. The letters go up the chimney and Father Christmas-Santa reads the smoke. There are some customs that only take place, or were started, in the UK. Wassailing is an old custom that doesn't take place much today. 

The tradition of wassailing falls into two distinct categories: The house-visiting wassail and the orchard-visiting wassail. The house-visiting Wassail, caroling is the practice of people going door-to-door singing Christmas carols. The orchard wassail refers to the beverage of hot mulled cider, a traditional drink as an integral part of wassailing. A Medieval southern English drinking ritual intended to ensure a good cider apple harvest the following year. Wassail is a hot, mulled punch often associated with Yuletide drunk made by a mulled cider made with sugar, cinnamon,  ginger, and nutmeg. Modern recipes begin with a base of wine, fruit juice or mulled ale, sometimes with brandy or sherry added, apples or oranges are often added to the mix.

In the UK, the main Christmas Meal is usually eaten at lunchtime or early afternoon on Christmas Day. It's normally roast turkey, roast vegetables and “all the trimmings” which means vegetables like carrots and peas, stuffing and sometimes bacon and sausages. It's often served with cranberry sauce and bread sauce. (Traditionally, and before turkey was available, roast beef or goose was the main Christmas meal. One vegetable that is often at Christmas in the UK are brussel sprouts. My dad and I love them but many people do not! Dessert is often Christmas Pudding. Mince pies and lots of chocolates are often eaten as well! The UK is also famous for Christmas Cake - some people love it and some people really don't like it! Can you imagine that...I say pass the cheesecake to me, please! It's traditionally a rich fruit cake covered with marzipan and icing and often top with Christmas themed cake decorations like a spring of holly.

The dinner table is decorated with “Christmas Crackers” for each person and sometimes flowers and candles. Christmas crackers are a traditional Christmas favorite in the UK. They were first made in about 1845-1850 by a London sweet maker called Tom Smith. However, one night, while he was sitting in front of his log fire, he became very interested by the sparks and cracks coming from the fire. Suddenly, he thought what a fun idea it would be, if his sweets and toys could be opened with a crack when their fancy wrappers were pulled in half. The idea he had is still used today. They are short cardboard tubes wrapped in colorful paper. There is normally a Cracker next to each plate on the Christmas dinner table. When the crackers are pulled with a bang, a colorful party hat, a toy or gift and a festive joke falls out! The party hats look like crowns and it is thought that they symbolize the crowns that might have been worn by the Wise Men. The British Royal Family still has special crackers made for them today!

Queen Elizabeth "Queens Speech"

Every Christmas Day at 3 p.m. the queen addresses the nation in what is known as the Queen’s Speech. The queen normally speaks about important events in the British Commonwealth as well as some personal words about the festive period.

One of my recipes that I am sharing today is a beverage with mulled hot punch often associated with Yuletide. Historically, the drink was a mulled cider made with sugar, cinnamon, ginger, and nutmeg. Apples or oranges where often added to the mix. Wassailing is an ancient English custom. The master of the English household drank to the health of those present saying the phrase, “Wass hael” which means “be whole” or “be well.”

“Wassail Recipe”
 

Ingredients:
1 cup of sugar
4 cinnamon sticks
3 lemon slices
2 cups of pineapple juice
2 cups of orange juice
6 cups dry red wine
1/2 cup lemon juice
1 cup of dry sherry
2 lemons, sliced
2 oranges, sliced

Directions:
Boil the sugar, cinnamon sticks, and 3 lemon slices in 1/2 cup of water for 5 minutes and strain. Discard the cinnamon sticks and lemon slices. Heat but do not boil the remaining ingredients. Combine with the syrup, garnish with the lemon or orange slices, and serve hot. 

Yield: 20 servings  

Recipe taken from “The Williamsburg Cookbook”


Remember that the holiday season should be a time for merriment, so please drink responsibly.

                                         

"British Santa"

My second recipe is a “Christmas Quick Coffee Torte” that would look and taste delicious on any English Christmas table.

“Christmas Quick Coffee Torte”

6-8 Servings Prep/Total Time: 20 min.

Ingredients:
1/4 cup sugar
1/4 cup water
1 tablespoon instant coffee granules
1-1/2 teaspoons butter
1-2 teaspoons rum 
(depends on how you like the taste)
1 frozen pound cake (10-3/4 ounces), thawed
Fresh whipped cream
Grated chocolate, optional

Directions:
In a small saucepan, combine the sugar, water and coffee. Bring to a boil; cook for 3 minutes, stirring occasionally. Remove from the heat; stir in butter and rum. Cool slightly. Split cake into three horizontal layers. Place bottom layer on a serving plate. Brush with about 1 tablespoon coffee mixture; spread with 1 cup whipped cream. Repeat layers. Brush remaining coffee mixture over cut side of remaining cake layer; place coffee side down over whipped cream. Spread remaining whipped cream over top of torte. Garnish with grated chocolate if desired. Chill until serving.

Yield: 6-8 servings


****Make sure you return tomorrow for another country (Day 4) and another fabulous recipe…

Till Next Time………………………….

Copyright © 2015 “Family Plus Food Equals Love” All Rights Reserved.

"Christmas Around The World" Day--2 Recipe--"Mexican Wedding Cookies"

From home to home, and heart to heart, from one place to another. The warmth and joy of Christmas, brings us closer to each other. - Emily Matthews

Welcome to the 2nd day of “Christmas Around The World!” For my readers who are new, everyday for the next 12 days, till Christmas Eve, I will post a story of a country of the world and a Santa that goes according to the countries customs and traditions. Besides the World Santa’s, I will also share a holiday treat, a homemade gift idea, or just a favorite recipe that I think goes with that country, all leading up to “Christmas Eve.” This has been an incredible year! I have met many people, learned many new things, but most of all, I want to say thank you to my readers, as we prepare for the most joyous time of the year!

Day 2-- today we are in Mexico! Olé!!!

In Mexico, Christmas is celebrated from the December 12th to January 6th. From December 16th to Christmas Eve, children often perform the 'Posada' processions or Posadas. Posada is Spanish for Inn or Lodging. There are nine Posadas. These celebrate the part of the Christmas story where Joseph and Mary looked for somewhere to stay. For the Posadas, the outside of houses are decorated with evergreens, moss, and paper lanterns.

In each Posada, children are given candles and a board, with painted clay figures of Mary riding on a donkey and Joseph, to process round the streets with. They call at the houses of friends and neighbors and sing a song at each home. The song they sing is about Joseph and Mary asking for a room in the house. But the children are told that there is no room in the house and that they must go away. Eventually they are told there is room and are welcomed in! When the children go into the house they say prayers of thanks and then they have a party with food, games, and fireworks.

Each night a different house holds the Posada party. At the final Posada, on Christmas Eve, a manger and figures of shepherds are put on to the board. When the Posada house has been found, a baby Jesus is put into the manger and then families go to a midnight Church service. After the Church service there are more fireworks to celebrate the start of Christmas.

One game that is often played at Posada parties is piñata. A piñata is a decorated clay or papier-mâché jar filled with sweets and hung from the ceiling or tree branch. The piñata is often decorated something like a ball with seven peaks around it. The peaks or spikes represent the "seven deadly sins." Piñata's can also be in the form of an animal or bird (such as a donkey). To play the game, children are blind-folded and take it in turns to hit the piñata with a stick until it splits open and the sweets pour out. Then the children rush to pick up as many sweets as they can! Christmas Trees are becoming more popular in Mexico, but the main/most important decoration is still the Nacimiento. Which is the “Nativity Scene.” The largest ever Angel Ornament was made in Mexico. It was made in January 2001 by Sergio Rodriguez in the town of Nuevo León. The angel was 18' 3" high and had wing span of 11' 9"! Perhaps the most amazing thing about the angel was that it was completely made out of old beer bottles, 2,946 of them! 

Largest Angel

Christmas Eve is known as 'Noche Buena' and is a family day. People often take part in the final Posada and then in the evening have the main Christmas meal. At midnight, many people go to a Midnight Mass service, known as the 'Misa de Gallo' (Mass of the Rooster). There are lots of fireworks to celebrate Christmas Day.

Poinsettia flowers are known as 'nochebuena' (Christmas Eve) flowers in Southern Mexico where they flower in the winter. The poinsettia was made widely known because of a man called Joel Roberts Poinsett. (that's why we call them Poinsettia) He was the first Ambassador from the USA to Mexico in 1825. There is an old Mexican legend about how Poinsettias and Christmas come together, it goes like this: “There was once a poor Mexican girl called Pepita who had no present to give the baby Jesus at the Christmas Eve Services. As Pepita walked to the chapel, sadly, her cousin Pedro tried to cheer her up. 'Pepita', he said "I'm sure that even the smallest gift, given by someone who loves him will make Jesus Happy."

Pepita didn't know what she could give, so she picked a small handful of weeds from the roadside and made them into a small bouquet. She felt embarrassed because she could only give this small present to Jesus. As she walked through the chapel to the altar, she remembered what Pedro had said. She began to feel better, knelt down and put the bouquet at the bottom of the nativity scene. Suddenly, the bouquet of weeds burst into bright red flowers, and everyone who saw them were sure they had seen a miracle.”From that day on, the bright red flowers were known as the "Flores de Noche Buena," or "Flowers of the Holy Night." The shape of the poinsettia flower and leaves are sometimes thought as a symbol of the Star of Bethlehem which led the Wise Men to Jesus. The red colored leaves symbolize the blood of Christ. The white leaves represent his purity.

In some states in Mexico children expect Santa Claus to come on December 24th. In the south of Mexico children expect presents on January 6th at Epiphany, which is known as 'el Dia de los Reyes'.

Mexico Santa

On el Dia de los Reyes the presents are left by the Three Kings (or Magi). If you've had a visit from Santa on Christmas Eve, you might also get some candy on el Dia de los Reyes!

Another important day, is Candelaria (also known as Candlemas) on the 2nd February and it marks the end of the Mexican Christmas celebrations. Lots of Mexicans have a party for Candelaria.

In Mexico, presents are given by Santo Clós (Santa Claus). In Mexico people speak Spanish (Español), so Happy/Merry Christmas is 'Feliz Navidad'

After Midnight Mass, families head home for an exotic Christmas feast of dishes like tamales, rice, chiles rellenos, menudo or roast pig or turkey, along with hot fruit or cider punches and other spirits such as rompope. My recipe I am sharing this day is one that I am sure you have heard of, they are called “Mexican Wedding Cookies.” These little balls of sweetness are easy and they are so festive looking on your holiday table. Enjoy!

                                                 “Mexican Wedding Cookies”

Yield: Makes about 3 dozen cookies.

Ingredients:
2 Sticks of unsalted butter room temp
1/4 cup of powdered sugar
1 teaspoon of Vanilla extract
2 cups of unbleached flour; plus more for dusting hands
2/3 cup of chopped pecans or walnuts
1/4 teaspoon salt
Powdered sugar to coat balls 

Directions:
Preheat oven to 350°F degrees and place rack in center of oven. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about one hour or until firm. Line two baking sheets with parchment paper. Form the chilled dough into 1 inch balls and place them 2 inches apart on the prepared baking sheets. Bake for about 12 -15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes. Meanwhile, place the 1 cup (120 grams) sifted confectioners sugar in a bowl. Take the still hot cookies and roll them in the sugar, one at a time. Place on a wire rack to cool. Or you can simply place the confectioners sugar in a strainer and sift the sugar over the tops of the cookies. Let them cool completely before storing. Can be stored in an airtight container for several weeks. Can roll or sift the cookies in more confectioners sugar before serving.

**Make sure you return tomorrow for another country (Day 3) and another fabulous recipe…

Till Next Time………………………….

Copyright © 2015 “Family Plus Food Equals Love” All Rights Reserved.

"Christmas Around The World" Day 1- Recipe---"Christmas Damper"

  “I will honor Christmas in my heart, and try to keep it all year,” by Charles Dickens

Welcome to the first day of “Christmas Around The World!” One of my favorite things about this time of year is the holiday of Christmas. As my readers know I love Christmas, Santa Claus (I still believe,) snow, and snowmen. As I get into the holiday spirit and prepare for Christmas, I love to put out all my Santa’s from around the world. There is nothing like seeing my Old World Santa’s decorate my house. It just gets you in the spirit of these wonderful days ahead. So, my thoughts went to you, my readers, and wanted to share my favorite Christmas Santa’s with you. So with that being said, my gift to you this year is what I like to call “Christmas Around The World” Everyday for the next 12 days, I will post a story of a country of the world and a Santa that goes according to the countries customs and traditions. Besides the World Santa’s, I will also share a holiday treat, a homemade gift idea, or just a favorite recipe that I think goes with that country, all leading up to “Christmas Eve.” This has been an incredible year! I have met many people, learned many new things, but most of all, I want to say thank you to my readers, as we prepare for the most joyous time of the year!

Before I go to the first country of the “Christmas Around The World,” lets look at who “Santa Claus” really is and how he became one of the most beloved legendary men in the world.  How did the kindly Christian saint, good Bishop Nicholas, become a roly-poly red-suited American symbol for merry holiday festivity and commercial activity? History tells us the tale: The true story of Santa Claus begins with Nicholas, who was born in the third century in the village of Patara . When the area was born Greek but is now located in southern Turkey. His parents were wealthy and raised him as a devout Christian. They died in an epidemic when Nicholas was young. Obeying Jesus 'words,' sell everything you have and give to the poor, "Nicholas used his whole inheritance to assist the needy, the sick and the suffering. He dedicated his life to serving God and became Bishop of Myra while still a young man. Bishop Nicholas became known around town for his generosity to the poor, his love for children and his concern for sailors and their boats.

Our modern-day Santa Claus is rooted in the legacy of St. Nicholas of Myra. The jolly man in the sleigh with reindeer began to appear in the United States. In the 1820’s the publication of Clement Clark Moore’s ”Twas the Night Before Christmas” emerged. The image of the man in the bright red suit living at the North Pole came later in 1863 in drawings published in Harper’s Weekly. But the true nature of the American Santa Claus was not fully revealed until 1897 when an editor at the New York Sun, Francis P. Church, responded to a letter from a little girl named, Virginia O’ Hanlon. To quote part of this beautiful letter, Mr. Church wrote, “Yes, Virginia, there is a Santa Claus. He exists as certainly as love and generosity and devotion exist, and you know that they abound and give to your life its highest beauty and joy. Alas! how dreary would be the world if there were no Santa Claus! It would be as dreary as if there were no Virginia’s. There would be no childlike faith then, no poetry, no romance to make tolerable this existence.”

My belief is Santa Claus is not about a belief in a person who flies around the world one night in a magic sleigh. My faith in Santa Claus is a belief that in a world where people continue to struggle and die from the lack of basic necessities; with countries torn by war, neighborhoods by violence, by abuse, in the midst of greed, the poor, with people divided one from another based on gender, race, nationality, sexuality, animal abuse, and religion; that with all the horrible things people do to each other, it is possible to be generous, kind, jolly, warm, welcoming, and show compassion. Santa Claus reminds us that it’s better to give than to receive, to care for others, to share what we have. Santa Claus reminds us that there is nothing more important than to bringing joy and happiness into the world. Just like Santa Claus, we have the ability to be generous each and every day of our lives. Yes, we can all start at Christmas. But the lesson of Santa Claus is to be generous and kind throughout the year.

Now, to the first day of “Christmas Around The World” which is “Australia.” Christmas in Australia and New Zealand comes in the middle of their summer - no white Christmas for them! Most of the time it is blue skies, bright sunshine and temperatures in the eighties and above.

The first official Australian Christmas was celebrated on December 25, 1788 at Sydney Cove. Preparation for Christmas starts in early December when decorations are put up, including door wreaths, artificial trees, and nativity scenes. Christmas cards with designs similar to those found in the UK and US (holly, snow scenes, Dickens Christmas scenes, etc) are sent out to family and friends. In many homes, Christmas cakes and puddings will be baked ready to eat on Christmas Day. In the cities and towns, many shopping centers and stores have their own 'Santa' for children to meet. Because it is so warm at this time, flowers tend to be the main form of decoration, particularly the native Christmas Bush (a plant which has little red flowered leaves) and Christmas Bell. However, some people do have a real tree with lights and decorations, which are put up just before Christmas Eve.

"Australian Santa"

Christmas carols are played throughout the country; traditional songs such as “Little Town of Bethlehem” as well as typically Aussie songs such as “Six White Boomers,“ “The North Wind” and “The Carol of the Birds,“ Bing Crosby's “White Christmas” is also popular down under!

“Carols by Candlelight” is a tradition which started in 1937. It is held every year on Christmas Eve at the Myer Music Bowl, Melbourne when thousands of people gather to sing their favorite Christmas songs, lighting up the night sky with candles. This is now broadcast throughout the world. In the days before Christmas there are many professional and amateur productions of Handel's “Messiah” performed throughout country. One version in particular is that presented by Radio Community Chest in Sydney Town Hall; a tradition that has taken place for over 50 years, with proceeds going to those in need. A choir of over 500 is drawn from churches throughout Sydney.  Many people will attend the midnight service on Christmas Eve. Before they go to bed, children leave out a glass of milk or coke for Santa and some carrots for his reindeer. 

Christmas Day is a time for families to get together and exchange gifts before either going to church or having their Christmas lunch. Until recently this would have been a traditional meal of turkey, cranberry sauce, ham, pork and vegetables followed by a flaming Christmas pudding with brandy sauce. However, due to the range of cultures within Australia, and the fact that the weather is so hot at this time of year, many people now have cold meat or seafood with salads plus it is often taken as a picnic on the beach or in the country.                                                               
One holiday dish that is completely Australian is the “Christmas Damper.” A Damper is a scone-like bread that could be made with simple ingredients by those traveling the vast expanses of Australia. This bread is known as "damper", perhaps because the fire was "damped" down to a moderate heat for this particular purpose. The holiday version is a remembrance of tough times on the continent. A Christmas, damper is made into a wreath shape and decorated in Christmas motifs. It can also be shaped into a star or wreath and served with butter jam or honey, It is not universally served, though, because of the heat of baking. Bakeries will provide it if you want.

“Christmas Damper”

Ingredients:
3 cups unbleached all purpose flour
1 tbsp baking powder
1/2 teaspoon salt
1/3 cup of butter chilled and cut into cubes
1/2-3/4 cup water
1 teaspoon sugar

Directions:
Preheat oven to 350° F. Sift the flour, sugar, and salt into a container and then add the butter, add 1/2 enough water to make a manageable dough. If your damper mix is still too dry, slowly add the remaining 1/4 cup of water, using just as much as needed to form a dough. Shape into a flat ball or a wreath shape and place on a greased and floured tray, score the top of your damper(s) with a sharp knife. Bake for 25-30 minutes till it is browned. They say you can tell if it is done, by knocking on the bread and if it sounds hallow then it is done. Serve warm or hot...with butter, golden syrup or jam.  Enjoy…

**Make sure you return tomorrow for another country (Day 2) and another fabulous recipe…


Till Next Time………………………….

Copyright © 2015 “Family Plus Food Equals Love” All Rights Reserved.

“Escarole Soup” For "Soupy Tuesday" & "Saint Nicholas Day"

“The love of our family soups, flows strong and deep, leaving us memories to treasure and keep.” by Campbell’s

Welcome to a delicious “Soupy Tuesday.” For those of you that are new to my blog…For the next few months I will be sharing a recipe for a delicious easy soup. As the days get cooler and eventually colder, everyone enjoys a hot bowl of soup. If you would like to see a special recipe for soup or have one that you want to share just email me at (angellite13 [at] optimum [dot] net) or post something in the comments below. I will be happy to give you a shout out. Hope this keeps you warm and cozy for the next few months…

We are in the second week of Advent already. Advent is the religious countdown to Christmas. It seems to be a magical time. During the Advent season, Christians all over the world start to prepare for the birth of Jesus. In celebration of His birth, there are many preparations, such as decorating your house, your tree, wrapping gifts, cards to write, meals to plan, and cook, plus baking cookies, gingerbread houses, and lastly who will be attending Midnight Mass. 

"San Nicola or St. Nick"

I noticed that this past Sunday was December 6th! That was the feast of St. Nicholas. Whether you call him, Kris Kringle, Father Christmas, Santa Claus, St. Nick, or any other names that are used for him, Santa is still the hero of millions of children in the whole world. He has a reputation for secret gift giving. Legend states that one of the old Christian traditions surrounding St. Nicholas’ feast day is for kids to leave their shoes out overnight in front of the fireplace, on the windowsill, or outside their bedroom door, so that St. Nicholas can fill their shoes with special fruits, candies, and other small gifts or treats. Another cute part of this tradition is for kids to leave carrots or hay in their shoes for St. Nicholas’ donkey to eat. St. Nicholas takes the hay and carrots for his donkey and replaces them with small gifts and treats for the children. That is how he became the model for our modern day Santa Claus, which also comes from the Dutch name called Sinterklaas. St. Nicholas (San Nicola) is the patron saint of Bari, in Italy, where his relics are buried in the Basilica di San Nicola (Basilica of St. Nicholas). Therefore, I hope that your shoes contain many goodies from St. Nicholas!

"Cooking With Nonna"

My recipe this week is “Escarole Soup” This recipe is a traditional dish that my mom used to make every year for St. Nicholas day when I was young. It’s origin is Italian and you can add white kidney beans and tortellini to the soup. I also posted this recipe on “Cooking With Nonna” a few years ago. If you log on to “Cooking With Nonna,” Rossella Rago who hosts the site, has this recipe listed under Soups and shares my recipe with all of her readers and followers. Thank you Rossella…(If you click on “Cooking With Nonna” it will bring you to the recipe)

                             “Escarole Soup”

Ingredients:
2 tablespoons olive oil
2 garlic cloves, chopped
1 pound of escarole, chopped and washed
A pinch of salt
4 cups low-salt chicken broth
Freshly ground pepper
Grated Pecorino-Romano cheese

Directions:
Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and sauté until fragrant, about 15 seconds. Add the escarole and sauté until wilted, about 3 minutes. Add a pinch of salt. Add the chicken broth, cover and simmer about 5 minutes. You can add a can of white kidney beans (washed and rinsed to get the salt off) plus/or cooked Tortellini. Serve with crusty Italian bread and top with grated Pecorino-Romano cheese. 

*********There will be no blog post on Friday of this week as I am starting my 12 days of "Christmas Around The World" on Sunday December 13th through December 24th (Christmas Eve) So make sure you come back on Sunday to see what country I post first...I can't wait! I love Christmas anywhere!!! 

 
*******Also I would like to wish our Jewish friends and readers a very “Happy Chanukah” The Festival of The Lights is when a traditional menorah or candelabra, is used to light each candle of the eight nights of the holiday! Enjoy!

Till Next Time……

Copyright © 2015 “Family Plus Food Equals Love” All Rights Reserved

“Chicken Soup with Gnocchi, Basil and Parmesan” For "Soupy Tuesday"

                                                            “Between soup and love, the first is better” 

                              Old Spanish Saying.......

Welcome to “Soupy Tuesday!” For those of you that are new to my blog…For the next few months I will be sharing a recipe for a delicious easy soup. As the days get cooler and eventually colder, everyone enjoys a hot bowl of soup. If you would like to see a special recipe for soup or have one that you want to share just email me at (angellite13 [at] optimum [dot] net) or post something in the comments below. I will be happy to give you a shout out. Hope this keeps you warm and cozy for the next few months…

Today’s soup is called, “Chicken Soup with Gnocchi, Basil and Parmesan” I must say that this one is on the top of my “soup” list. Anything with Gnocchi and cheese is my kind of soup. Potato gnocchi, which are increasingly available at many grocery stores, make assembling this substantial soup a snap. After Thanksgiving, you are tired and this would be a perfect soup to prepare for your long holiday weekend. If you have leftover roast or grilled chicken, (even turkey)  you can use it to save even more time. Now you will have that time to get some of your Christmas Cards written, or maybe even put up your Christmas Tree. That is what I usually do on this weekend after Thanksgiving. I hope you love this soup as much as I do. 

                            “Chicken Soup with Gnocchi, Basil and Parmesan”

Serves: 4 to 6

Ingredients:
2 small skinless, boneless chicken breast halves
3 tbs. olive oil
Salt & freshly ground pepper
1/2 yellow onion, chopped
2 garlic cloves, minced
4 cups (32 fl. oz) chicken broth
(you can use homemade chicken stock by clicking here)
1 can (14 1/2 oz) diced tomatoes
1 package (17 1/2 oz) potato gnocchi
1 cup (1 oz) baby spinach
1/4 cup chopped fresh basil
Grated Parmesan cheese for serving

Directions:
Preheat an oven to 375°F  Place the chicken breasts on a baking sheet, brush with 1 Tbs. of the oil and season with salt and pepper. Roast the chicken until opaque throughout, 18 to 20 minutes. Let the chicken cool to the touch, then shred into bite-sized pieces. In a large, heavy pot over medium-high heat, warm the remaining 2 Tbs oil. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the broth and tomatoes with their juices and bring to a boil. Add the chicken and gnocchi and cook for 5 minutes. Remove from the heat, add the spinach and basil, and stir just until wilted. Season with salt and pepper and serve, passing the Parmesan at the table. You can serve with a salad of your choice and a crispy bread.

******Reminder: Special Note: I will be posting today Tuesday November 24th. But will not be posting on the Friday after Thanksgiving. I am taking some time off and will be back on December 8th, for another fabulous “Soupy Tuesday.” 

As Christmas is approaching I will be posting what I call “Christmas Around The World” or “Old World Santa’s.” It is like The Twelve Days of Christmas, but only Christmas around the world. These posts will start on December 13th and I will be posting one a day till Christmas Eve. They will contain a story about the traditions of that Country, the Santa’s and a Christmas recipe according to that country. I did these two years ago and my theme was “Christmas Music.” Everyone is always asking me if I am going to post my rendition of the twelve days, so this year I will be able to do it.. I look forward to these posts as I love Christmas as you my readers know, so this will be fun and I would like to get some recipes from other countries. So I hope to see you everyday from December 13 through Christmas Eve. As usual if you have any ideas of countries or recipes of that country please feel free to email me: (angellite13 [at] optimum [dot] net) and I will be more than happy to share your input. 


Till Next Time………………………………...

Copyright © 2015 “Family Plus Food Equals Love” All Rights Reserved

Thanksgiving Italian Style With “Rice, Sausage & Onion Stuffing” & “Cinnamon Apple Rings” For Dessert

As Thanksgiving is less than one week away, I wanted to wish for you, my readers a very grateful and Happy Thanksgiving holiday. I hope that your day is filled with family, friends, and all the fixings for your holiday dinner. I, among everyone else, have many things to be thankful for, especially to you my readers from coast to coast and across the seas. May your day be filled with past blessings and prayers for a bright future! Thanks for coming back and enjoying my stories and my favorite family Italian recipes.

Italians love any holiday that brings family, friends, and food together. Every Italian family has traditions and recipes that are unique and make their Thanksgiving special. Italian Americans will often add to their traditional Thanksgiving dinner with an antipasto, pasta or soup course, and then after the turkey and the usual trimmings come the Italian desserts. The desserts are not only your typical pumpkin and apple pie, but sweets, and pastries that Italians have been baking for years. I have two recipes this week to share with you my readers. The first one is called “Rice, Sausage, & Onion Stuffing.” The second is a scrumptious dessert called, “Cinnamon Apple Rings.”

Sofia Puzelli

The first recipe is one that my mom has cooked for Thanksgiving every year. It is so delicious that we ask her to cook this dish even if it is not a holiday. This recipe has been passed down from my great-grandmother Sofia Puzelli. My family loves this stuffing as it is made in a baking dish and not stuffed inside the turkey. The flavor is sweet from the onions and the sausage has that savory taste with the added grated cheese. It is a perfect marriage to have along side of your turkey dinner.

“Rice, Sausage & Onion Stuffing”
  
Ingredients:
1 1/2 lbs of sweet sausage bulk (out of casing)
2 cups of rice (uncooked) Uncle Ben's
3 large eggs
2 large onions (sliced thin)
3/4 cup of Pecorino Romano grated cheese
Salt and pepper to taste

Directions:
Sauté sausage in pan with a little oil. Before sausage is totally cooked add onions and finish cooking. While sausage is cooking cook rice. Drain rice and put in a large bowl. Next beat eggs in a small bowl. Then mix together cooked rice, raw beaten eggs, grated cheese, and cooked sausage with onions. Put in a baking dish. Bake in a 350°F for about 40-45 minutes until mixture sets. Yummy!
                                  

*******Special Note: I will be posting on Tuesday November 24th, for “Soupy Tuesday.” But will not be posting on the Friday after Thanksgiving. I am taking some time off and will be back on December 8th, for another fabulous “Soupy Tuesday.” 

 

As Christmas is approaching I will be posting what I call “Christmas Around The World” or “Old World Santa’s.” It is like The Twelve Days of Christmas, but only Christmas around the world. These posts will start on December 13th and I will be posting one a day till Christmas Eve. They will contain a story about the traditions of that Country, the Santa’s, and a Christmas recipe according to that country. I did these two years ago and my theme was “Christmas Music.” Everyone is always asking me if I am going to post my rendition of the twelve days, so this year I will be able to do it.. I look forward to these posts as I love Christmas as you my readers know, so this will be fun and I would like to get some recipes from other countries. So I hope to see you everyday from December 13th through Christmas Eve. As usual if you have any ideas of countries or recipes of that country please feel free to email me: (angellite13@optimum.net) and I will be more than happy to share your input.

So, now let’s get back to our Thanksgiving recipe for a delicious dessert!

                                 

The second recipe is called “Cinnamon Apple Rings.” What a light, fresh, and sweet dessert for after your Thanksgiving meal. A delightful accompaniment with a cup of tea, coffee, or an after dinner drink. A quick and delicious snack that will be a guaranteed hit in your home! What are you waiting for? Whip up a batch today!

“Cinnamon Apple Rings”

Total Time: 20 minutes
Yield: About 20 apple rings

Ingredients:
4 large Granny Smith apples
1 cup flour
1/4 teaspoon baking powder
2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 large egg, beaten
3/4 cup milk
2 tsp pure vanilla extract
Vegetable oil for frying

For the cinnamon-sugar topping:
1/3 cup sugar
2 teaspoons cinnamon

Directions:
In a medium bowl, whisk together the flour, baking powder, sugar, salt and cinnamon. In a small bowl, beat together the egg, milk, and vanilla. Slice the apples into 1/4 inch thick slices, and remove the center of each slice with a small biscuit cutter or apple corer. Heat 1/2 inch of oil in a large skillet until it reaches 350° F.  Mix the egg/milk/vanilla mixture into the flour mixture and whisk until a smooth batter has formed. Dip each apple ring into the batter, allowing any excess batter to drip off before adding to the oil. Fry apple rings, 2 or 3 at a time, until golden, about 1 minute per side. Remove rings from oil and drain on a paper towel lined plate for a moment before dipping apple ring into the cinnamon-sugar topping. Serve warm or at room temperature.

So, as we say in Italian, “Abbondanza!!” (Plentiful & Abundance)  “Happy Thanksgiving” to everyone…..    

Recipe Source: DIY


Till Next Time…………………………

Copyright  © 2015 “Family Plus Food Equals Love” All Rights Reserved