Winter's chill and early dark nights inspire me to cook-up a steamy and comforting dinner dish. But while the braise is slowly simmering (Short Ribs of Beef with Orange Ginger Sauce) on the stove, why not make it a romantic-n-cozy night with a bottle of red wine and some candlelight (from my Good Stuff Pick).
Question: Do you know the amount of work a worker-bee must do to create 1 pound of wax? Answer: How about, eating 10 pounds of honey!
George's Good Stuff Pick!
I'm so happy to share global traditional from around the globe with you. It's one of my favorite things to discover in my travels. I always say we are all connected by food, it's the common denominator that reminds us we all play an important part in this big melting pot around the world.
Turkey is often regarded as the common Christmas meal but it appeared on the menu only around 1650 after European colonization of North America. It was introduced to Europe by Sebastian Cabot on his return from the New World. The bird got its name after merchants from Turkey made it a popular dish. Prior to this, goose, peacock or boar were associated with the Christmas feast. Seasonal foods vary with geographic locals and traditional family customs.
USA:
The US is a melting pot of cultures, so we have adopted a mix of many foreign traditions at Christmas time. Feasting on goose, turkey, ham, crown roast, a variety of root vegetables, squash, wild rice, and end our meal with a apple pie or pumpkin pie.
Australia:
Christmas is in midsummer and lunch is often a barbecue of prawns, steak and chicken with ice cream or sorbet for desert, maybe cooked at the beach.
Czech Republic:
Traditionally the meal is eaten on Christmas Eve and consists of fish soup, salads, eggs and carp. The number of people at the table must be even or the one without a partner is supposed to be dead by next Christmas. (Incentive? How about rent a partner?)
Finland:
Traditional Christmas dinner will be a casserole of macaroni, rutabaga, carrot and potato, with ham or turkey. A mixed platter of meat and fish is also popular. After the meal it is a tradition to have a sauna and then to visit the graves of relatives. (Odd combination, but OK)
Germany:
Roast Goose is the favored Christmas meal, accompanied by potatoes, cabbage, carrots, parsnip and pickles. The meal is usually eaten on Christmas Eve. Rural southern Germany feast on game like wild boar and venison.
Greenland:
The Christmas feast may include Little Auks, (these are seabirds that are a bit like Penguins), wrapped in sealskin and buried for months until decomposed.
Italy:
Christmas lunch can run to seven courses including antipasto, a small portion of pasta, roast meat, two salads, two sweet puddings followed by cheese, fruit, brandy and chocolates.
Jamaica:
The traditional Christmas dinner is rice, gungo peas, chicken, ox tail and curried goat.
Latvia:
Christmas Dinner is cooked brown peas with bacon sauce, small pies, cabbage and sausage.
Norway:
The Christmas meal is eaten on Christmas Eve and for coastal regions is traditionally cod, haddock and lutefisk. Inland they will dine on pork chops, Christmas meatloaf and special sausages are eaten. Farmers leave a bowl of nisse (gruel) in barns on Christmas Eve for the magic Gnome who protects their farms.
Portugal:
A special Christmas meal is salted dry cod-fish with boiled potatoes eaten at midnight on Christmas Eve.
Russia:
Christmas food includes cakes, pies and meat dumplings. The mythical Babouschka is enjoying a resurgence following the ban under Communism. She brings gifts to Russian children rather than Santa Claus.
South Africa:
Christmas is during the hot summer season but the traditional turkey dinner with all the trimmings is still eaten at Christmas.
Sweden:
A Smorgasbord Christmas meal eaten on Christmas Eve includes varieties of shellfish, pork, cooked and raw herring fish, caviar, cheeses and brown beans.
Ukraine:
Huge meat broths are eaten on Christmas Eve after which children await "Father Frost" to bring presents.
United Kingdom:
Christmas Pudding and Mince Pies are top picks. The largest Christmas Pudding weighed 7,231 pounds (3.28 tons) and was made at Aughton, Lancashire on July 11, 1992. The largest Mince Pie weighed 2,260 pounds (1.02 tons) and measured 6.1m X 1.5m. It was baked in Ashby-de-la-Zouch, Leicestershire on October 15, 1932.
image: NTF
Here's a Christmas toast for you. Cheers!
All Champagne, by definition, must come from vineyards in the Champagne region of France. This is a small region comprising three districts which include the towns of Reims, Troyes, Charleville-Mezier and Chalons. Prosecco, produced in the Veneto region of Italy is considered an everyday drink or sparkling wine. Unlike most Champagne it does not improve with age and should really be consumed within six months of the time it’s purchased, or within a year of bottling. It tends to be dryer than many Champagnes. ideal to serve with my Sweet Spicy Holiday Snack. A good Prosecco, is inexpensive and very drinkable; right for any occasion even a Christmas breakfast, Santa would approve!
For George's Sweet Holiday Snack Recipe
Sgroppino Italian Cocktail
Recipe by George Hirsch | Chill 4-6 Champagne flutes
2 cups chilled Prosecco (Italian sparkling white wine)
2 Tablespoons chilled vodka
1 cup frozen lemon sorbet
2 Tablespoons half & half
4 fresh strawberries, split for garnish
4 fresh mint leaves
Mix Prosecco, vodka, sorbet and half & half in blender for 1 minute. Pour mixture immediately into chilled champagne flutes. Top with berries and mint.
During the First World War, sugar was very limited in supply and quite expensive. This circumstance with limited resources actually helped create a great idea. Because the Kistner family owned vineyards and had access to extensive supply of grapes, Mr. Kistner’s Grand-mère’s early 1900s French recipe, for jam was created with concentrated grape juice instead of sugar. St. Dalfour is located in the Aquitaine region of Southwest France, an area known for centuries of culinary excellence as well as the famous wines of Bordeaux. St. Dalfour Fruit Spreads are made from natural fruits and free of any preservatives or added sugar.
The most obvious way to use a preserve is to spread on warm toast, but I suggest stepping outside the box this holiday season and use a small dish of Black Raspberry to spread on cheeses such as Chèvre or Gouda. For a wake up on tapenade or hummus use a slight dollop of Apricot preserve, and guacamole with pear preserve. For a Fillet Mignon, make a red wine sauce reduction with the addition of Black Raspberry. And, I always like the natural combination of Black Cherry Conserves with cheesecake.
You'll find the saltiness from savories is complimented very well by a little tart-n-sweet from the preserves. Give it a try! BTW, St. Dalfour made my "Good Stuff" pick list.
Sun-Dried Tomato Olive Tapenade
This weekend you may be busy in holiday mode, so here are options for grilling-up easy, delicious appetizers and gameday snacks for your weekend using Naan from International Fabulous Flats. You've heard me tout about them before. Fabulous Flats grill really well...just a few minutes on each side. Toppings like tapenade is a natural combination. One of my other favorite combos is caramelized garlic, olive oil and humus. And then of course my favorite, three cheese pizza.
When the Gorgonzola melts, it becomes creamy and gives the pizza a nutty flavor. Top with pecans for additional nuttiness that is ideal with the creamy cheese. Ideal for luncheon entrée or dinner appetizer served a tossed green salad.
Grilled Three-Cheese Naan Pizza
(Adapted from Grilling with Chef George Hirsch with Marie Bianco)
Makes four appetizer servings
| recipe by George Hirsch
1 pre-baked Naan Bread Crust
1/2 cup shredded mozzarella
1/2 cup crumbled Gorgonzola
1/2 cup goat cheese or feta
6 fresh basil leaves, lightly torn
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Fresh ground black pepper, to taste
Pre heat grill to medium or an oven to 400 degrees F.
Brush Naan on both sides with olive oil. Top Naan on one side with cheeses leaving a half-inch border around crust. Place Naan on grill top shelf or bake on a pizza pan for about five minutes until crust is crisp and cheese is melted. Remove top with fresh basil and pepper, serve immediately.
image, © Kristen Johansen | istock
