Christmas Around the World

Versuvio · Dec 11, 2018

(I posted in the main section to share my culture as well, I am not participating the contest)

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Christmas in The Netherlands
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The most important day for the children in The Netherlands is when St. Nicholas (Sinterklaas) brings them their presents. St. Nicholas' Day is on the 6th December, but in The Netherlands, the major celebrations are held on the 5th of December, St. Nicholas' Eve. The name Santa Claus comes from the name Sinterklaas.

It all starts on the second Saturday of November (the first Saturday after 11th November) when Sinterklaas travels to a city or town in The Netherlands. Dutch tradition says that St. Nicholas lives in Madrid, Spain and every year he chooses a different harbour to arrive in Holland, so as many children as possible get a chance to see him.

Sinterklaas travels with his servants called 'Zwarte Pieten' ('Black Peters'). When Sinterklaas and the Black Peters come ashore from the steam boat, all of the local church bells ring in celebration. Sinterklaas, dressed in his red robes, leads a procession through the town, riding a white horse. Every town in The Netherlands has a few Sinterklaas helpers, dressed the same as Sinterklaas who help give the presents out.

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Children are told that the Zwarte Pieten keep a record of all the things they have done in the past year in a big book. Good children will get presents from Sinterklaas, but bad children will be put in a sack and the Zwarte Pieten take them to Spain for a year to teach them how to behave.

On the evening that Sinterklaas arrives in The Netherlands, children leave a shoe out by the fireplace or sometimes a windowsill and sing Sinterklaas songs. They hope that Sinterklaas will come during the night with some presents. They also believe that if they leave some hay and carrots in their shoes for Sinterklaas's horse, they will be left some sweets or small presents. They're told that, during the night, Sinterklaas rides on the roofs on his horse and that a 'Zwarte Piet' will then climb down the chimney (or through a window) and put the presents and/or candy in their shoes.

The figure of Zwarte Piet is considered by some to be racist. Accordingly, the traditions surrounding the holiday of Sinterklaas have been the subject of numerous editorials, debates, documentaries, protests and even violent clashes at festivals. Some large cities and television channels now only display Zwarte Piet characters with some soot marks on the face rather than full blackface, so-called roetveegpieten or schoorsteenpieten ("chimney Petes"). Nevertheless, both Zwarte Piet and the holiday remain popular in the Netherlands.

In many families the children are told that Sinterklaas and Zwarte Piet make a weekly visit, so the children leave their shoe by the fireplace or window i.e. every Saturday until the main Sinterklaas party on 5th December.

The evening of December 5th is called St. Nicholas’ Eve 'Sinterklaasavond' or 'Pakjesavond' (present evening). The children will receive their presents during the evening. There might be a knock at the door and you might find a sack full of presents!

Sinterklaas parties are often held on St. Nicholas' Eve (5th), where treasure hunt games are played with poems and riddles giving the clues. Children follow the clues to find little presents left by Sinterklaas. Special biscuits and sweets are also eaten at the party. One type of biscuit is called 'letter blanket' or 'banketletter' (meaning letter cake), which is made from marzipan or pastry. The biscuits are made in the shapes of the first letter of the peoples names who are at the party. Another sweet biscuit that is eaten at the parties are 'pepernoot' which are made with cinnamon and spices in the pastry biscuit mix.

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Pepernoot / Christmas Tree Cookies
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(from Holland
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Ingredients
Metric

250g plain flour
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
pinch of salt
165g caster sugar
1 teaspoon finely grated lemon rind
165g unsalted butter
approx. 1 tablespoon milk
To decorate:
1 egg white, beaten
4-5 tablespoons of coffee sugar crystals

Imperial / American

9oz plain flour
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
pinch of salt
5 1/2oz caster sugar
1 teaspoon finely grated lemon rind
5 1/2oz unsalted butter
approx. 1 tablespoon milk
To decorate:
1 egg white, beaten
4-5 tablespoons of coffee sugar crystals

Method:
Sift the flour, baking powder, cinnamon and salt into a mixing bowl. Mix in the sugar and grated lemon rind. Cut the fat into the flour then rub in to a breadcrumb consistency and knead into a soft dough, adding a little milk if needed. Shape into a ball and put in a cool place for at least 1 hour before rolling out.

Turn the dough on to a floured board and roll out to 3 mm or an 1/8 inch thick. Using biscuit (or cookie) cutters, cut out a variety of shapes Christmas trees, stars, rings and animals. Put together and re-roll the dough trimmings to make more cookies. With a thick skewer, pierce a hole in the top of each one. Leaving the other shapes plain, brush one side of the Christmas trees and stars sparingly with egg white, then dip into the coffee sugar before baking. Bake all the shapes in a preheated moderate oven at 180°C / 350°F / Gas Mark 4 for 15 to 20 minutes or until set and golden. Cool on a wire tray. You can use icing to stick other decorations onto the cookies. When set, thread a narrow red or green ribbon or a tinsel cord through the hole in each cookie and hang on the Christmas tree or fir boughs.

Makes about 30-36

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Kerstkrans
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(From Holland
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Ingredients
Metric

(Pastry Mix)
225g plain flour
pinch of salt
25g butter or lard
15g fresh yeast
or
1 1/2 teaspoons dried yeast
15g caster sugar
5 tablespoons warm water
1 egg, beaten
125g butter
1 egg, beaten
(Filling)
120g ground almonds
120g caster sugar
finely grated rind of 1 lemon
1 small egg, beaten
6 glacé cherries, halved
(To decorate)
3-4 tablespoons apricot jam
1 tablespoon water
100g thin Lemon glace Icing
6 glacé cherries, halved

Imperial / American

(Pastry Mix)
8oz plain flour
pinch of salt
1oz butter or lard
1/2oz fresh yeast
or
1 1/2 teaspoons dried yeast
1/2oz caster sugar
5 tablespoons warm water
1 egg, beaten
5oz butter
1 egg, beaten
(Filling)
4 1/2oz ground almonds
4 1/2oz caster sugar
finely grated rind of 1 lemon
1 small egg, beaten
6 glacé cherries, halved
(To Decorate)
3-4 tablespoons apricot jam
1 tablespoon water
4oz thin Lemon glace Icing
6 glacé cherries, halved
Method
To make the Pastry: Sift the flour and salt into a warm mixing bowl and rub in the fat. Blend the yeast with the sugar and water. Leave for 10 minutes to froth if using dried yeast. Stir into the flour with the beaten egg nd mix to a soft dough. Turn on to a floured board and knead lightly for about 5 minutes until smooth. Put in an oiled polythene bag and refrigerate for 10 minutes. (Or you can use pre-made/frozen puff pastry!)
To make the Ring: Mix the almonds and sugar with the grated lemon rind. Work in sufficient beaten egg to make a soft but not sticky paste. Knead into a ball.
Roll out the pastry into a strip 10 x 53 cm / 4 x 21 inches and 3 mm / 1/8 inch thick. Roll the almond paste into a thin roll 48 cm / 19 inches long. Press the cherry halves deep into it at equal intervals. Place the almond paste roll over the pastry strip, just above center. Fold the upper edge of the pastry down over the roll. Damp the lower edge with water, curl it up over the roll to just overlap the first pastry flap and press the edges firmly together.
Place a 15 cm / 6 inch saucepan lid on a baking sheet. Lift the pastry on to it with the join underneath and curl it round the lid. Remove the lid. Damp one end of the pastry roll with water and insert it in the other end. Press the join firmly and neatly together. Cover and leave to rise for 15 to 20 minutes.
Glaze with beaten egg and bake in a preheated hot oven at 230°C / 450°F / Gas Mark 8 for 20 to 5 minutes or until well risen and golden brown. Meanwhile, heat the apricot jam with the water and sieve it. Brush the pastry with it and arrange the cherry halves in pairs in the middle, round the ring. Coat while hot, with very thin Lemon glacé Icing.

On the 6th of December Sinterklaas (the birthday of Sinterklaas) leaves The Netherlands by steamboat via the entrance of the port of Rotterdam (Europe’s largest port) called the Hook of Holland and he travels back to Spain.

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Christmas Celebrations
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A Dutch Christmas is similar to the experience in other western, predominantly-Christian countries: Christmas in the Netherlands is typified by family gatherings, the celebration of the birth of Jesus Christ, the eating of fine food and drink and the giving of gifts.

On Christmas Day, the day itself is much more quiet, with a Church Service and family meal. In a few villages, Christmas School is held in the afternoon at the church, where the Christmas Story and other traditional stories are being told. A few parents will also give presents on Christmas day, however the amount will be much less as they have already received most of their presents on St. Nicholas Day.

On Christmas Eve, Dutch children believe Santa Clause, which is called 'Kerstman' to avoid confusion with Sinterklaas, comes from Lapland in Finland and it will deliver even more presents!

Christmas will be celebrated on 2 days in The Netherlands. The first day called 'Eerste Kerstdag' and the second day 'Tweede Kerstdag'. On the first day, people and families will go to the church followed by a Christmas breakfast with lots of Kerststol.

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Kerststol

1/2 cup golden raisins
1/2 cup dried cranberries
1/4 cup orange liqueur

Sponge:
1 cup milk, warmed to 110 degrees F. (bathwater warm)
2 teaspoons granulated sugar
1 tablespoon active dry yeast
1/2 cup all purpose flour

Dough:
all of the sponge
1/2 cup unsalted butter, softened
2 eggs, slightly beaten
1/4 cup granulated sugar
1 tablespoon freshly grated orange peel
1 tablespoon freshly grated lemon peel
1/4 teaspoon cardamom
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1 teaspoon salt
4-4 1/2 cups all purpose flour

Filling:
1 cup almond paste

Combine the raisins, cranberries, and orange liqueur in a small bowl. Cover and let soak for several hours or overnight.

For the sponge, combine the milk, sugar and yeast in a medium bowl. Stir in the flour. Cover the bowl loosely with plastic wrap and let it sit for about 10 minutes.

In a large mixing bowl of a stand mixer, combine the sponge, butter, eggs, sugar, orange and lemon peel, the spices, and 4 cups of the flour. Fit the mixer with the paddle attachment and beat the mixture until the dough is rough and shaggy. Drain the fruit and add to the dough. Switch the paddle for the dough hook and knead the dough at medium speed for about 6 minutes, or until smooth, adding additional flour if needed.

Place the dough in a greased bowl and cover loosely with plastic wrap. Allow to rise in a warm, draft-free area for 60 to 90 minutes or until about double in size.

Preheat oven to 375 degrees F.

Gently deflate the dough and divide in two. Cover one of the halves with plastic wrap and set aside. Roll the remaining dough into an oval shape, roughly 8 X 12 inches (do this over parchment paper or a silpat for easy transfer on to the baking sheet).

Divide the almond paste in half. Roll each half into a long rope, about 10 inches. Place one of the almond paste rolls lengthwise down the center of the dough. Fold the dough over the almond paste lengthwise, and gently pinch to seal. Repeat with the remaining dough and almond paste. Cover the bread with plastic wrap and allow to rise in a warm place for 30 minutes.

Bake for 30-35 minutes, or until golden brown. Cool completely. Dust with powdered sugar.

and on the second Christmas day we will visit our families and friends and enjoy a warm dinner all together.

Horus · Dec 11, 2018

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Christmas in Guyana
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We Guyanese have certain Christmas traditions that nearly everyone in the Caribbean knows of. We make black cake, we imbibe sorrel drink and ginger beer, we make garlic pork, and we of course, are treated to masqueraders on the streets dancing for spare change. Whilst not all Guyanese may be fond of our traditions, I’m here to tell you they could be far stranger!

Around the globe, Christmas is celebrated in numerous ways, some of which can seem completely unrelated to Christianity. This is because the celebration of Christmas coincides with many winter holidays, and these pagan festivals have left behind some curious traditions, which have now become associated with Christmas. We all know of Santa Claus, Saint Nicholas, or Father Christmas. He serves as incentive for children to behave, by rewarding them with gifts. On the other hand, lesser-known Krampus, can be seen as a demon Saint Nick, or perhaps his evil twin. Described as half goat, half demon, Krampus punishes children who have been naughty. Krampus accompanies Santa Claus, and while Santa puts candies in the shoes of good children and birch branches in the shoes of bad ones, Krampus uses the brich branches to beat bad children, and is even believed to snatch them up to take them away to be tortured or eaten. Krampus is claimed to be the son of the Norse God of the Underworld. Despite many attempts to banish Krampus, he still remains a part of Christmas celebrations in most of Europe. There is also an annual parade known as Krampus run, where young men dress up as Krampus and parade the streets. Supposedly, the root of this ritual is that it scares away winter ghosts.

Christmas is a special time for homecoming and many overseas based Guyanese make it an annual pilgrimage as they come in their numbers at this time of year to visit with family and friends.
The streets are filled with shoppers looking for gifts and the vehicle horns blaring in slow traffic are challenged by the sound of the Masquerade Bands and their music.

Hotels are busy and rollicking with special Christmas Parties and home limes are in abundance. Invitations to parties and to visit homes is spontaneous and numerous.

Every home is overstocked with the traditional Guyanese food and drink specialties. The pungent smells of the baking and cooking, the sight of a large pot continuously bubbling on the stove if you ever enter a kitchen, its Pepperpot on the boil. While some prefer it with chicken only, the truth is that any meat can wind up in there.

After a great meal expect the offer of Black Cake (laced with Rum and Fruit) is a must have; “try a lil piece”. The secret lies in the slight of hand that comes when applying the main ingredient; world famous Guyana Rum. Too little is none at all, just the right amount is too little and too much is just enough.

It’s not unusual to be given a hefty take away bag to take home after dinner and ensure you have a designated driver. Enjoy and stay safe.

Sadly we don't have the joys and wonders of snow because of our location in the tropics but the joyous feeling still resonates through the homes during this season.

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Christmas Food
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Pepperpot

Pepperpot is Guyana’s national dish and one that was made popular by the indigenous people known as the Amerindians. It is believed that the Amerindians concocted this dish as a means to preserve their meats since they did not have refrigeration.

The stew itself is flavored with cinnamon, orange peel, clove, brown sugar, hot pepper, and the main ingredient- cassava cassareep. The cassareep is what allows for the meat to be preserved for weeks. My dad used to make a pot of this and just leave it out on the stove top for days. We would just reheat it when we were ready to sap it up with bread.

3 lbs of meat- beef, lamb, pork, or goat (I used goat for this recipe)
1 cup cassareep
4-5 cinnamon sticks (not ground)
1 1/2 inch orange peel
6-8 cloves
1-2 wiri wiri peppers
1/2- 3/4 cup brown sugar
1 1/2 tsp salt
16 cups water

Instructions

Steam the meat for about 15 minutes so that all the fat can be removed. Once you have steamed the meat, remove any dangling pieces of fat. Discard the liquid in the pot.
In another large pot, add meat, cassareep, and all other ingredients. Add the water and boil until the meat is tender and until the broth has reduced by three-quarters, a few hours. My dad usually boils the meat until it falls off the bones, but some people like their pepperpot meat a bit more on the tough side. It's all about preference.
Adjust salt to suit your tastes.
Pepperpot is best when made a couple days ahead.
How to steam the meat
Place meat in a pot with enough water to cover just 1/4 way up the pot. Let meat simmer on low heat until the fat congeals and can be removed from each piece, about 15 minutes. Remember, you are not cooking the meat during this step, just heating the meat enough so the fat can be removed. This allows for a lean stew.
Pepperpot does not need to refrigerate and can be stored on the stove top. Flavor is best when made a few days ahead.

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Guyanese Black Cake
Famous for its uniquely dense texture, dark color, rich and robust taste; this is the cake that takes the cake. This beloved rum soaked fruit cake is highly revered and sought after during Christmas time as well as weddings and celebrations. If you’ve never had this cake, at first glance it may resemble that of a chocolate cake, but the deep dark color comes from the main ingredient- dried macerated fruits. Prunes, currants, raisins, and glaced cherries are chopped finely then soaked in port wine and dark rum for months and years on end. The fruit mixture is added to cake batter along with aromatic flavorings and warm spices. When baking, my home is fragranced with the cake’s citrusy notes. It smells like Christmas is in the air.

Cook Time: 1 hour, 30 minutes
Author: Alica Ramkirpal-Senhouse
Yield: 2 8-inch cakes

Macerated Fruit mixture
1 lb prunes, pitted
1 lb currants
1 lb raisins
8oz red glaced cherries
4oz mixed peel
Soaking
750mL bottle port wine
750mL bottle Dark Rum
Keep one extra bottle rum on hand
Browning
4 tbsp brown sugar
4 tbsp port wine
Cake batter
1 lb unsalted butter, softened (4 sticks)
1 lb sugar, demerara brown or white (2 cups)
6 eggs
Zest of one lemon
Zest of one orange
1 tsp vanilla exract
1 tsp almond extract
2 tsp mixed essence
1 1/2lbs macerated fruit mixture (about 3 heaping cups)
300g all-purpose flour (2 1/2 level cups)
2 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground all spice
1/4 tsp ground clove
Alcohol mixture to pour on top
1/4 cup dark rum
1/4 cup cherry brandy

Instructions

Wash and dry all fruits. Mix together in a large bowl. Place fruits a little at a time in a food processor, food mill, or ninja blender. Add enough wine to grind fruits to a paste. Repeat process until fruits have been macerated. Fruit mixture should not be too liquidy. Add 3 cups dark rum. Stir and let mixture soak at minimum one week or even one year+. Adding more wine periodically.
Make browning. If using store-bought burnt sugar, skip this step. Place sugar in a small saucepan. On low heat turn sugar with a spoon until it begins to caramelize. Once dark brown, add wine and remove from heat. Let cool completely.
Preheat oven to 300 degrees.
Line two 8in baking pans with parchment paper. Trim paper and set aside.
Bring eggs and butter to room temperature. Crack all eggs into a bowl, set aside
In a separate bowl, mix all dry ingredients, set aside.
In deep mixing bowl or stand mixer, cream butter and sugar until pale. Add eggs one at a time. Blend well.
Add zests and vanilla, almond, and mixed essence. Blend. Of the macerated fruit mixture, add 1 1/2 lbs (3 heaping cups) a little at a time, continue blending.
Add flour mixture a little at a time. Add 1 tbsp burnt sugar at a time until desired color is achieved. If using store bought burnt sugar, 4 tbsp should suffice for a very dark cake. Mix well.
Pour batter into lined cake pans.
Bake 300 degrees fahrenheit for 90 minutes. When cake come out of oven, pour alcohol mixture on top. When cool, cover cake with plastic wrap.

Notes
After removing cake from oven, it may seem it is under cooked. Do not be alarmed as this is how it is supposed to be. After 2-3 days the texture will change.

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orrel Drink
Caribbean Sorrel Drink. Sorrel Drink is a tangy, spice-infused beverage that is often served at Christmas and New Year's in several parts of the Caribbean.

Ingredients

2 1/2 cups dried sorrel flowers (16 1/2 ounces)
20 cups water
1 star anise
10-12 whole cloves
1-2 pieces cinnamon bark or cinnamon stick
4-inch piece orange peel
2-3 small bay leaves or 1 large leaf
Brown or white granulated sugar to taste
Dark rum (optional)

Instructions

1. Add all ingredients, except sugar, to a deep pot. Boil uncovered for 30 minutes until sorrel flowers are very soft.
2. Let steep 1-2 days or overnight, covered.
3.The next day- strain and squeeze sorrel flowers, then discard.
4. Sugar may be added to entire pot at this point or per glass to suit your taste. Stir until sugar is dissolved. Add desired amount of rum. Pour over ice when ready to serve.
5. Bottle remainder and store in a cool dry place. No need to refrigerate.

Notes
Additional comments: · Pearly typically uses a cheesecloth to strain and squeeze the flowers after steeping. I didn't have one on hand, so a strainer works fine here. · This beverage needs a lot of sugar, start with 1 1/2 cups and adjust from there. I used brown sugar which takes some time to melt. The pot may be heated on low to help sugar dissolve then removed from heat. · If you feel it is too tart or syrupy for you, add more filtered water and sugar. Remember you will be serving this over ice as well which would dilute the flavor as you drink. · Bottle remainder of beverage. Glass bottles are a great choice since they are non-reactive and sorrel tends to stain anything it comes in contact with.
If storing for more than 4 days without serving, then adding alcohol to the mixture is a good idea, otherwise, beverage will start to ferment. · Pearly stored her bottles in the cupboard, in a cool dark place, she never refrigerated it, but you may choose to if you like.

@Klaus @Anna @Gin @Michelle @Alice in Noodleland
You guys come post too!

Rei · Dec 11, 2018

Lovely posts <3

Merry Christmas!

Jerry Berry · Dec 11, 2018

Awesome posts, happy holidays to you both!
The pepperpot is super cool, very unique

Klaus · Dec 11, 2018

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Christmas in Puerto Rico
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Songs and singing are very popular at Christmas time in Puerto Rico. People like to go

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singing, known as Parrandas (also sometimes called Asalto or Trulla). Friends gather late in the evening (about 10pm) and visit different houses. People are meant to be surprised and woken up by the music and singing of the 'parranderos' (those taking part in the 'parranda'), although most people have 'arranged' that they will be visited; because the custom is that when you've been 'woken up' you have to join in the parranda so it grows during the evening as more party go-ers join in! The fun can last all night, finishing at dawn!

Another popular type of music at Christmas in Puerto Rico are 'Aguinaldos' (Christmas songs). Some are religious and called 'villancicos'. Some have a creole/criollo rhythm called 'décimas navideñas'. Popular and traditional Christmas songs are also sung and played.

Puerto Rican homes are decorated with

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, often with branches from palm trees as well as Christmas decorations similar to those in the USA like

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(normally artificial).

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Scenes 'nacimientos' or 'pesebres' are also popular. The figures of the Three Kings are very important. People also like to wear a traditional straw hat called a 'pava' at Christmas celebrations.

Christmas Eve is known as 'Nochebuena'. The main celebrations and Christmas meal happen on Nochebuena. Christmas Day ('Navidad') is the day that you recover from the Nochebuena!

'Misa de Aguinaldos' are special Catholic Masses which are held from the 15th to the 24th December. The services are nearly all sung and use traditional Puerto Rican musical instruments such as the cuatro (a Puerto Rican guitar), guitars, güiros (a percusion instrument you rub a stick up and down), and maracas. The masses are held at dawn (about 6am).

On Christmas Eve there's a special Misa de Aguinaldo at midnight called the Misa de Gallo (mass of the rooster). It is a very important and festive mass which includes carols, a nativity play with children dressed people from

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and there's lots of candles. It's traditional for families to go to the mass to celebrate Christmas.

On December 28th

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'Día de los Inocentes' is celebrated. It's a bit like April Fools day where people try to trick each other. But in the town of Hatillo there's an old custom of a carnival on that day. Men dressed as King Herod's soldiers 'kidnap' children and people have to give the soldiers sweets and candy to get the children back!

New Year's Eve is called 'Despedida de Año' or 'Año Viejo'. When the clock strikes midnight, it's traditional to eat a grape on each chime for good luck! Then everyone hugs each other and people celebrate the new year letting off fireworks and firecrackers and honk their car horns! People then like to listen to a traditional poem called 'El Brindis del Bohemio' (A Bohemian Toast) which is played on the radio.

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is also a popular celebration in Puerto Rico. Epiphany Eve on the 5th of January is called 'Víspera de Reyes'. Traditional Catholics go to church to pray the rosary to honor

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. Children also hope that they be left gifts by the Wisemen and leave fresh grass in shoeboxes under their beds for the King's camels to eat.

Epiphany on the 6th January is called 'Día de Reyes' (Day of the Kings). Children wake up early to check out what the Kings have left them! On the 6th, 7th and 8th people also remember the three Wisemen/Kings: 6th = Gaspar; 7th = Melchor; 8th = Baltazar. Traditionally after Epiphany and starting on the 9th were the Octavas and Octavitas. There are special services honouring Jesus and the Kings/Wisemen. They last eight days each - so another sixteen days of celebrations! But not many people take part in them now and Christmas and New Year celebrations often finish after 'Día de Reyes'.

The main Christmas meal is normally 'lechón asado' (roast pork often cooked on a spit) served with 'arroz con gandules' (rice, pigeon peas and pork which is cooked in sofrito sauce), 'plátano' (plantains) and 'pasteles' (a dough made from mashed green bananas filled with meat and wrapped/cooked in banana leaves). Cooking the roast pig can take all day and starts early in the morning. Lots of Christmas music is played during the day to keep people entertained.

Popular Christmas desserts are 'arroz con dulce' (a kind of rice pudding) and 'tembleque' (a set custard made with coconut milk). The desserts are eaten cold. People like to drink 'coquito' (a drink like eggnog made with rum!). Guests often bring the desserts.

"Arroz con dulce"

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Recipe:

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"Coquito"

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Recipe:
Step1 In bowl of blender, add evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, rum (if using), vanilla extract and ground cinnamon. Blend on high until mixture is well combined, 1-2 minutes.

Step2 Pour coconut mixture into glass bottles; cover. Transfer to refrigerator. Chill until cold.

Step3 To serve, stir or shake bottle well to combine. Pour coquito into small serving glasses. Garnish with ground cinnamon and cinnamon sticks, if desired.

Horus · Dec 11, 2018

Jerry Berry said:
Awesome posts, happy holidays to you both!
The pepperpot is super cool, very unique

What is Christmas like in your country? :happy:

Michelle · Dec 11, 2018

~ Christmas in Romania... ~

A country with a big customs variety, geographically in the middle of the Europe. A country with beatiful landscapes, nice people but big social problems.
In our gray existence something's coming each year to bring us relief - Christmas. We are celebrating it like forever because we are Christians since our people's birth 2000 ago, more specifically we are Orthodox Christians. Our Christmas is inextricably connected with church and despite of this anyone are celebrating it, even atheists or religion rejecters.
Through a long history here was built up a magnificent cuisine where nothing it's really original but reinvented and the aromas make anyone mouthwatering. Some of our customs are barbarian and came from the deep of the history like the sacrifice of a pig before Christmas and making fresh and preserved delicacies from it's meat. It was a necessity back then to have quality food at the beginning of the winter season and now it remains because we love to eat. Because of the joyful nature of Romanians we have vivid music and dances in group as well as in pairs, in mix group as well as in gender separated groups. We have out loud says while dancing with folk wisedom and jokes, little and adult carolers, folk theater...
…. and we try to preserve the old customs. :wes:

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In my town we have a place to remember some of our customs in this moment of the year, a place confiscated by the media who have the credit for the awesome pic in the spoiler... There it's food, music, folk merchandises, like in other European fancy towns ^^

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And between various food that we are eating on Christmas it's something that doesn't missing and are anyone's favourites: sarma in cabbage leaf (pickled cabbage), and a specific sweet bread with nuts, raisins and cocoa filling... :score:

And because life would ne annoying without temptations on the New Years table we have other specific dishes with mayonnaise and pork fat meat, fish and fish roe, green veggies, round fruits, cake, and shampagne.
At midnight everyone wants to light at least small fireworks

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if someone wants translations, please let me know u.u

And at the Christmas table we have a wine, usually home made from the garden vines or minuscule vineyards. This is a must because all we can eat at the Christmas table are caloric bombs and the natural wine makes all less indigest.

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Finally we are preparing gifts for Christmas because our parents used to give us presents like from Santa, what we wanted/needed/deserved, and now it's our turn to be Santa ^^ not just for kids but for each other, we the adults. And the joy of giving is way more greater than the joy of receive

This is a little too long but these kids deserve applause

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Anytime we are full of food and we feel a heaviness in our movements we can walk around the town's center where lights are changing the grey until the holiday of Saint John in January... :byez:

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Konno · Dec 12, 2018

I would like to welcome you to my own Wonderland!

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I am Russian who moved to US long time ago. However, it does not stop me from considering New Year's, or Noviy God as we say it, to be the most important date and holiday of the year since it is celebrated on the 31st of December, the last day of the year, and involves a lot of fun!
Clock beating down to midnight, champagne toast, happy faces everywhere, and anticipation of the new year. What else do you need!?

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One of the most important holidays for the country deserves one of the best decorations around the cite and house. Planning the decorations starts around end of November, beginning of December and that is the magical time when families bring their Christmas trees out. I recall having some really antique toys we used to put on a tree with my family, Those were some one of the greatest memories. Christmas tree becomes the center of attention of any household, and doesn't get to be taken down by almost spring. Why? Because it is still the celebration of the New Year.

Lights are a major thing and should always have a good representation.

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Since ice is not something unseen in the areas, Ice Parks are created all over the country, and they are quite popular since you can go back to your childhood and feel like a child all over again

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Everyone is involved with the spirit, it is everywhere

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Moscor becomes the center of attention with how many tourist come to experience the New Years there. It become a truly wonderland with so many exciting views and activity during the cold times.

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These are classic and traditional Santa Claus (Ded Moroz) and his granddaughter, Snegurochka

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The best part is watching the fireworks on TV or in real life. They are magical, and kissing at midnight is mandatory

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Traditionally, the appetizers, sweets, and alcohol are more important for a true Russian. The holidays continue till the end of first week of January, so party never stops, and every household takes pride in making a lot of food for the New year and god forbid if you ever try to take a bite from the salad your mom made in advance.
Chicken is one of the most traditional for the Russian table, compared to ham in US

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Appetizers matter a lot since the parties last a long and anything that goes with vodka is a plus, like crab salad or finger food.

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Salads are totally a different story. One of the most liked by everyone is called 'Oliv'e, Olivier' I make it a lot for my American friends here and they all love it. It is very easy in making and an absolute winner.

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Another salad champion is 'Herring under the fur' Talking about all of these gives me so much nostalgia.

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Or a crab salad

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And now the best part
Which is ...
...desserts

I always impress Americans with desserts I can make since it's in my blood

One of the masterpieces I made myself is Zebra cake, picture of the cake I made myself

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These are always welcome on any table

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I hope you enjoyed my little presentation, Merry Christmas and Happy New Year to you and enjoy the holidays. It is all about that!

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ErickJh0n · Dec 12, 2018

WoW lovely !

Horus · Dec 12, 2018

Konno said:
I would like to welcome you to my own Wonderland!

You must be registered for see images

I am Russian who moved to US long time ago. However, it does not stop me from considering New Year's, or Noviy God as we say it, to be the most important date and holiday of the year since it is celebrated on the 31st of December, the last day of the year, and involves a lot of fun!
Clock beating down to midnight, champagne toast, happy faces everywhere, and anticipation of the new year. What else do you need!?

You must be registered for see images

One of the most important holidays for the country deserves one of the best decorations around the cite and house. Planning the decorations starts around end of November, beginning of December and that is the magical time when families bring their Christmas trees out. I recall having some really antique toys we used to put on a tree with my family, Those were some one of the greatest memories. Christmas tree becomes the center of attention of any household, and doesn't get to be taken down by almost spring. Why? Because it is still the celebration of the New Year.

Lights are a major thing and should always have a good representation.

You must be registered for see images

Since ice is not something unseen in the areas, Ice Parks are created all over the country, and they are quite popular since you can go back to your childhood and feel like a child all over again

You must be registered for see images

Everyone is involved with the spirit, it is everywhere

You must be registered for see images

You must be registered for see images

Moscor becomes the center of attention with how many tourist come to experience the New Years there. It become a truly wonderland with so many exciting views and activity during the cold times.

You must be registered for see images

You must be registered for see images

You must be registered for see images

These are classic and traditional Santa Claus (Ded Moroz) and his granddaughter, Snegurochka

You must be registered for see images

The best part is watching the fireworks on TV or in real life. They are magical, and kissing at midnight is mandatory

You must be registered for see images

You must be registered for see images

Traditionally, the appetizers, sweets, and alcohol are more important for a true Russian. The holidays continue till the end of first week of January, so party never stops, and every household takes pride in making a lot of food for the New year and god forbid if you ever try to take a bite from the salad your mom made in advance.
Chicken is one of the most traditional for the Russian table, compared to ham in US

You must be registered for see images

Appetizers matter a lot since the parties last a long and anything that goes with vodka is a plus, like crab salad or finger food.

You must be registered for see images

You must be registered for see images

Salads are totally a different story. One of the most liked by everyone is called 'Oliv'e, Olivier' I make it a lot for my American friends here and they all love it. It is very easy in making and an absolute winner.

You must be registered for see images

Another salad champion is 'Herring under the fur' Talking about all of these gives me so much nostalgia.

You must be registered for see images

Or a crab salad

You must be registered for see images

And now the best part
Which is ...
...desserts

I always impress Americans with desserts I can make since it's in my blood

One of the masterpieces I made myself is Zebra cake, picture of the cake I made myself

You must be registered for see images

These are always welcome on any table

You must be registered for see images

You must be registered for see images

I hope you enjoyed my little presentation, Merry Christmas and Happy New Year to you and enjoy the holidays. It is all about that!

You must be registered for see images

Loving this <3

bittersweet · Dec 12, 2018

Very interesting concept for a thread! It's certainly interesting to learn about all of the various traditions around the world and how they differ from our own here in the United States. I don't know if there's anyone that's not already familiar with our traditions.

Pervyy · Dec 12, 2018

@Rei I was gonna post mine here, but my thread with it all in is gone, is there any chance if it still exists you could edit this post to put that content into it?

Michelle · Dec 12, 2018

bittersweet said:
Very interesting concept for a thread! It's certainly interesting to learn about all of the various traditions around the world and how they differ from our own here in the United States. I don't know if there's anyone that's not already familiar with our traditions.

We know what the movies gave us. Your oppinion is way more important than wgat we know..

The Pervy Sage said:
@Rei I was gonna post mine here, but my thread with it all in is gone, is there any chance if it still exists you could edit this post to put that content into it?

I hope you'll recover it. if not, please rewrite it ^^

Post automatically merged: Dec 12, 2018

@Versuvio @Horus @Klaus @Konno
thank you for sharing your Holidays :ssymb:

Rei · Dec 12, 2018

The Pervy Sage said:
@Rei I was gonna post mine here, but my thread with it all in is gone, is there any chance if it still exists you could edit this post to put that content into it?

I sent the content to you via pm.
I leave it up to you to edit and post here

Pervyy · Dec 12, 2018

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Christmas

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Christmas in my family is legit the one time of year where everyone comes together and sits, no arguing, just family. It became a lot more important to me after i left the country for 5 years, and had to sit and see my family all enjoying it without me. I've since had two Christmas day's back with them since i've been traveling and to be honest, it's the best day of the year for me. Not being an emotionally close family, it's rare we all come together apart from like, weddings and such, so this day i hold dear to me because of this. Each year, we'd all get up, have a tea or coffee in the morning, sit, talk, laugh, then as we grew up my mum and step dad would sit and watch as we opened our presents, we'd be all excited and they'd sit and smile. Then at the end we'd sit while they opened their's, the weird stuff we used to get them. Then we'd clean up, we'd go play with our new stuff, you'd have to eat some christmas choc, that's just standard, then my grand parents would come around lunch time and we'd all sit around for a large family meal. And when i say large, got me, my 3 siblings, parents both sets of grandparents, some years aunt and uncle with cousins... wild.

Most the time people would have a nap after food, it was a lot of food yanno? But me, nah. I'd stay awake with my toys waiting watch the new doctor who episode at 5pm every year without a doubt. As we got older some drinking would be involved but you get the idea.

Now things are a little different, I'm 26... my older brothers are married, one has a kid... but it's still the same. They come here for the meal. Last year i did it for my first christmas back with my family and it was the most amazing thing in the world. One thing i always loved about being a chef was that i could put a smile on peoples face with my food.

Now i have my beautiful niece to share the holidays with, and my chocolate it seems <_<

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Through my health issues i'm still going to try and cook for the masses again like last years;

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And hopefully, my family will all be together like last year:

You must be registered to see images

Horus · Dec 12, 2018

The Pervy Sage said:
You must be registered for see images

Christmas

You must be registered for see images

Christmas in my family is legit the one time of year where everyone comes together and sits, no arguing, just family. It became a lot more important to me after i left the country for 5 years, and had to sit and see my family all enjoying it without me. I've since had two Christmas day's back with them since i've been traveling and to be honest, it's the best day of the year for me. Not being an emotionally close family, it's rare we all come together apart from like, weddings and such, so this day i hold dear to me because of this. Each year, we'd all get up, have a tea or coffee in the morning, sit, talk, laugh, then as we grew up my mum and step dad would sit and watch as we opened our presents, we'd be all excited and they'd sit and smile. Then at the end we'd sit while they opened their's, the weird stuff we used to get them. Then we'd clean up, we'd go play with our new stuff, you'd have to eat some christmas choc, that's just standard, then my grand parents would come around lunch time and we'd all sit around for a large family meal. And when i say large, got me, my 3 siblings, parents both sets of grandparents, some years aunt and uncle with cousins... wild.

Most the time people would have a nap after food, it was a lot of food yanno? But me, nah. I'd stay awake with my toys waiting watch the new doctor who episode at 5pm every year without a doubt. As we got older some drinking would be involved but you get the idea.

Now things are a little different, I'm 26... my older brothers are married, one has a kid... but it's still the same. They come here for the meal. Last year i did it for my first christmas back with my family and it was the most amazing thing in the world. One thing i always loved about being a chef was that i could put a smile on peoples face with my food.

Now i have my beautiful niece to share the holidays with, and my chocolate it seems <_<

You must be registered to see images

Through my health issues i'm still going to try and cook for the masses again like last years;

You must be registered to see images

And hopefully, my family will all be together like last year:

You must be registered to see images

Love this bro!

Pervyy · Dec 12, 2018

Horus said:
Love this bro!

It's what i'm trying to focus on rather than my health issues

Rei · Dec 12, 2018

The Pervy Sage said:
It's what i'm trying to focus on rather than my health issues

Stay strong my friend! <3

Gutsy · Dec 12, 2018

Rei said:
Stay strong my friend! <3

mine got deleted else id post it xD

Rei · Dec 12, 2018

Gutsy said:
mine got deleted else id post it xD

I will send it you

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