Find Recipes Instantly! (Type the Recipe name or any Ingredient) ITALY Christmas Baccala with Potatoes and Olives Note that the baccala needs to be soaked for an entire day in advance and the water changed several times. Serves 4 as a main dish 1 pound dried salt cod, cut into 4 x 4-inch pieces 1/2 cup olive oil 3 onions, sliced 3 pounds Idaho potatoes, peeled and cut into 1/4 -inch dice 4 cups chicken or fish stock 1 tablespoon fresh thyme 2 tablespoons chopped fresh Italian parsley 1 cup Sicilian green olives, pitted and sliced salt and pepper to taste Soak the cod in cold water for 24 hours. Change the water 5 times to remove the salt. Drain and pat the cod pieces dry with a towel. Heat the olive oil in a large pan over medium high heat. Add the cod to the pan (do not overcrowd) and brown on one side. Carefully flip with a spatula and brown the other side. Once browned, remove the cod from the pan. Drain on paper towels and set aside in a warm spot. Brown the onions in the same pan that the cod was cooked in. Once the onions are nicely browned, add the potatoes and cook until the potatoes are also browned. (If the pan is too dry, add a few drops of chicken stock.) Once the potatoes have browned, add the rest of the chicken stock and bring the liquid to a boil. Lower the heat and allow to simmer for 5 minutes, then mix in the thyme, parsley, and olives. Lay the browned cod on top of the potato mixture, cover, and cook for 10 minutes. Turn the cod over carefully and cook for 10 minutes more. Remove carefully to a warm platter using a spatula and serve immediately. ITALY Torrone 1 cup (3 oz) honey 1 cup (3 oz) sugar 3 egg whites 1 lb. shelled almonds 1 cup shelled hazelnuts, lightly toasted 3 oz candied orange and citron or 1 1/2 oz. pistachios (optional) grated peel of 2 lemons wafer sheets 6 Tbs. water Cook the honey in a double boiler for about 1 1/2 hours, stirring constantly. Cook the sugar and water until it reaches the hard-ball stage. Whip the egg whites till stiffened and fold them into the honey. When the mixture becomes a foamy mass, add the cooked sugar and continue mixing until the mixture begins to harden. Add the almonds and the hazelnuts, candied fruit (or pistachios) and grated lemon peel, mixing thoroughly. Line a mold or a rectangular baking pan with the thin sheets of unleavened wafer. Pour in the mixture making an even layer, top with another wafer, cover with a wooden board and weight the board down. Let stand for half an hour, turn the baking pan over onto a cutting board, and divide the torrone in pieces as large as desired and keep at room temperature. Torrone may keep for a long time if it is wrapped in oiled paper or foil. Dutch spice cookies 1/4 cup unblanched almonds 1 1/3 cups flour 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon baking powder 1/4 teaspoon ground nutmeg Pinch salt 1/2 cup butter, softened 2/3 cup firmly packed brown sugar 1 tablespoon rum or apple juice Place almonds in blender or food processor; process to a powder. In a bowl, stir together ground almonds, flour, cinnamon, cloves, baking powder, nutmeg, and salt to combine thoroughly; set aside. In mixer bowl, combine butter and brown sugar, and beat until fluffy and well-blended. Gradually beat in half of the flour mixture. Add rum; gradually blend in the remaining flour mixture. Shape dough into flattened ball. Preheat oven to 325 degrees. Pinch off 1-inch-diameter balls of dough. Press each firmly and evenly into a floured wooden mold with about 12½-inch-tall figures. Tap mold lightly to remove shaped cookie, easing out with point of a knife if necessary. Arrange cookies about 1-inch apart on ungreased baking sheets. Bake until cookies are lightly browned and feel firm when touched gently (15 to 20 minutes). Let cool slightly on baking sheets; remove to wire racks to complete cooling. Yield: About 3 dozen cookies, depending on size of molds. FRANCE The bûche de Nöel was created in the late nineteenth century by Parisian pastry chefs inspired by the burning of ritual yule logs through the night of Christmas Eve. A good bûche — cake rolled and filled with chestnut cream then coated in homemade marzipan — is not only a special treat, but also a triumphant work of art to accompany the Gallic feast of réveillon. In southwest regions, a plump roasted goose is often the main course instead of turkey. Joyeux Nöel! CARAMEL-ORANGE BUCHE DE NOEL The bûche de Noël, or Christmas log, was created in the late nineteenth century by Parisian pastry chefs, who were inspired by the real logs that burned on hearths throughout the night on Christmas Eve. Buttercream 6 large egg yolks 1/3 cup firmly packed dark brown sugar 2 tablespoons all purpose flour 1 1/2 cups half and half 8 ounces imported white chocolate (such as Lindt), chopped 1 1/2 teaspoons grated orange peel Cake 1 1/2 cups toasted sliced almonds 2 tablespoons unbleached all purpose flour 6 large eggs, separated 10 tablespoons firmly packed dark brown sugar 1 teaspoon grated orange peel 1/2 teaspoon vanilla extract 1/2 teaspoon cream of tartar 1/8 teaspoon salt Powdered sugar 1 cup (2 sticks) unsalted butter, room temperature 1 tablespoon Grand Marnier or other orange liqueur ROAST GOOSE WITH CHESTNUTS, PRUNES AND ARMAGNAC In most of France, turkey with chestnuts has become a standard Christmas dish, but in the southwest, goose is preferred. 1 16-ounce package pitted prunes 3 cups beef stock or canned beef broth 1 3/4 cups dry red wine 1 1/4 cups prune juice 1 12- to 13-pound goose 1 orange, quartered 1 tablespoon salt 1 tablespoon ground pepper 1 large onion, cut into 8 pieces 4 bay leaves 6 tablespoons Armagnac, Cognac or other brandy 1 tablespoon butter, room temperature 1 tablespoon all purpose flour 1 7 2/5-ounce jar steamed or roasted chestnuts Chopped fresh parsley Combine prunes, stock, 1 1/2 cups wine and 1 cup prune juice in heavy medium saucepan. Simmer 10 minutes. Remove mixture from heat. Transfer 12 prunes to small bowl, using slotted spoon. Preheat oven to 375°F. Pat goose dry. Pull out fat from cavity. Rub inside and out with cut side of orange. Combine salt and pepper and rub inside and outside goose. Place orange, onion, bay leaves and 12 drained prunes in goose cavity. Tie legs together. Place goose on rack in roasting pan. Pierce all over with small metal skewer or toothpick. Roast goose 15 minutes. Reduce temperature to 350°F and roast 30 minutes longer. Remove fat from roasting pan. Combine remaining 1/4 cup wine and 1/4 cup prune juice and brush some over goose. Continue roasting goose until juices run clear when pierced in thickest part of thigh, basting goose with wine mixture and removing fat from pan occasionally, about 2 hours. Transfer goose to platter and tent with foil. Let stand 20 minutes. Strain prune poaching liquid, reserving prunes. Degrease roasting juices. Add 1/2 cup poaching liquid to roasting pan and bring to boil, scraping up any browned bits. Transfer to heavy medium saucepan. Add Armagnac, remaining poaching liquid and degreased roasting juices. Boil until flavors are intense, about 15 minutes. Knead butter and flour together. Whisk into sauce in small bits and simmer until thick, about 8 minutes. Add poached prunes and chestnuts and heat through. Sprinkle with parsley. Carve goose into thin slices. Spoon sauce, chestnuts and prunes over. Serves 8 FRENCH Pine twigs Candied Cranberries 1 cup sugar 2 tablespoons water 1/2 cup cranberries For buttercream: Whisk egg yolks, sugar and flour in medium bowl to blend well. Bring half and half to simmer in heavy medium saucepan. Slowly whisk hot half and half into egg mixture. Return egg mixture to same saucepan and cook until mixture boils and thickens, whisking constantly. Transfer mixture to medium bowl. Add chocolate and orange peel and stir until mixture is smooth. Press plastic wrap onto surface of pastry cream to prevent skin from forming. Cool completely. (Pastry cream can be prepared 1 day ahead. Refrigerate. Bring to room temperature before continuing.) For cake: Preheat oven to 300°F. Butter 11x17-inch jelly roll pan. Line with parchment. Butter and flour parchment. Coarsely grind toasted almonds with flour in processor. Using electric mixer, beat yolks with 5 tablespoons brown sugar in medium bowl until slowly dissolving ribbons form when beaters are lifted. Stir in orange peel and vanilla extract. Using clean dry beaters, beat whites with cream of tartar and salt in large bowl until soft peaks form. Gradually add remaining 5 tablespoons brown sugar and beat until stiff but not dry. Fold whites into yolk mixture. Gently fold in almond mixture. Spread batter evenly in prepared pan. Bake until toothpick inserted into center comes out clean, about 30 minutes. Run small sharp knife around pan sides if necessary to loosen cake. Slide cake on parchment onto rack. Cool. Slide cake on parchment onto work surface. Loosen cake from parchment using knife as aid. Sift powdered sugar over cake. Invert onto cookie sheet. Sprinkle with powdered sugar and invert onto another parchment sheet. Using electric mixer, beat butter in large bowl until light and fluffy. Beat in Grand Marnier. Add pastry cream 1/4 cup at a time, beating after each addition until just blended. Spread half of buttercream over cake, leaving 1/2-inch border. Starting at 1 long side, roll up cake jelly roll fashion. Arrange seam side down on parchment. Set aside 1/2 cup buttercream; spread remaining buttercream over cake. Cut 2 inches off each end of cake, cutting on diagonal. Transfer cake to platter. Attach ends to top of cake, forming branches. Spread reserved 1/2 cup buttercream over cake ends and seams. Cover and refrigerate at least 1 hour to firm buttercream. (Cake can be prepared 1 day ahead. Cover and refrigerate. Let cake stand at room temperature 20 minutes before serving.) Arrange pine twigs on cake and on platter. Garnish with cranberries. For Cranberries: Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves. Transfer to top of double boiler. Add cranberries. Cover berry mixture and place over simmering water. Cook 45 minutes, stirring occasionally. Remove from over water. Let cranberry mixture stand at room temperature overnight. Place remaining 1/2 cup sugar on plate. Drain cranberries well. Add to sugar and turn to coat. Let dry at least 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate.) Serves 8. GERMAN Christmas Pepper Relish The mixed red and green peppers in this relish give it its festive name. 3 C. vinegar 4 even Tbsp. salt 2 C. sugar 1 dozen red peppers 1 dozen green peppers 1 dozen large onions 3 stalks of celery (not bunches) Chop these or put through food chopper. Mix all together. Pour boiling water over and let stand 5 minutes, then drain. Put vinegar, salt and sugar in kettle, and heat. When hot, add vegetables. Let these come to a boil, put in jars and seal securely. Fresh German Apple Bread 1/2 cup shortening 1 cup sugar 2 eggs 1 cup apples, peeled and finely chopped 1 1/2 tablespoons evaporated milk 1/2 teaspoon vanilla 1 cup flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 cup chopped walnuts Topping: 1 tablespoon sugar 1 1/4 teaspoons cinnamon Cream shortening and sugar; add eggs and mix well. Stir in apples, milk and vanilla. Mix dry ingredients together, then stir into batter. Do not overbeat. Fold in walnuts. Pour mixture into greased bread loaf pan. Sprinkle with topping. Bake for 50 to 60 minutes in a 350-degree oven, or until done. (Ours browned quite a bit before the 50-minute mark, so watch yours carefully.) Allow to cool in pan before removing. GERMANY stollen The first stollen was baked in 14th-century Dresden and shaped to resemble the Christ-child in swaddling clothes. The fruit-laden cake is slow to rise, distinctly dry and dense in texture, aromatic, and flavorful. It's the perfect accompaniment to a strong black cup of coffee after a night of Christmas Eve worship and revelry. Fröhliche Weinachten! Makes 2 loaves: 3/4 cup raisins, rinsed 1/3 cup chopped lemon 2 tablespoons slivered, fresh orange peel 1/4 cup rum 1 package dry yeast 1/4 cup warm water 1 cup warm milk 2/3 cup butter 1/4 cup honey 1 teaspoon salt (optional) 2 tablespoons slivered, fresh lemon peel 1/2 teaspoon pure almond extract 2 egss 4 to 4-1/2 cups unbleached white flour 3/4 cup chopped almonds melted butter Place raisins, lemon, and orange peel in a bowl. Add the rum and let soak for 1 hour. Drain and reserve the rum. Sprinkle the yeast into warm water and let stand until dissolved. In a saucepan, heat the milk and the butter until the butter melts. Pour into a large mixing bowl, add the honey, salt, lemon peel, drained rum (reserve fruits), and almond extract. Cool to lukewarm. Beat in eggs and dissolved yeast mixture. Add enough flour to make a soft dough. Dredge fruits in flour and add to dough. Add almonds. Mix well. Turn out onto a lightly floured surface and knead until smooth (about 8 to 10 minutes). Place in a greased bowl, turn once to coat the top, cover, and place in a warm spot to rise until doubled in bulk (45 minutes to 1 hour). Turn out onto a lightly floured surface, divide dough into 2 parts. Roll each piece into an oval about 3/4 inch thick. Brush with melted butter, cover lightly with wax paper, and place in a warm spot until doubled in bulk. Bake at 350 °F. for about 40 minutes. Hungarian Butter Balls or Little Pillows This Christmas cookie was only made at Christmas time or for Weddings. It is a special occasion cookie. We called them Little Pillows because they looked like dainty little white pillows. The dough is butter rich and very thin, enclosing a puff of walnut filling that is soft and melt in your mouth. When it was time to make little pillows, the whole family helps. 16 egg yolks 4 cups flour 1 pound of butter Roll of wax paper cut into squares. Mix egg yolks, flour and butter together. Use hands, pastry blender or mixer. Form little balls of dough by rolling a tablespoon full of dough in your hands. Place balls of dough on a tray, cover with plastic wrap and refrigerate overnight. The next day, roll each little ball out between two small sheets of waxed paper with a rolling pin. Roll it into a thin circle. Stack the circles on their wax papers and keep chilled until you are ready to fill with meringue mixture. The filling should be made on the day you are going to bake the Pillows. Filling: 1 pound of finely ground nuts, Walnuts traditional 2 cups of sugar or 1/2 pound of sugar 16 egg whites 10 whole graham crackers Grind or mill nuts finely. Mix nuts with all of the ground graham crackers. Beat egg whites with the sugar 1/2 cup at a time till all the sugar is used and the mix turns to meringue. Now fold in the nuts and graham cracker mixture until all is a thick filling. Put a heaping teaspoon of the filling into the center of the circle and fold over each side and tuck the ends under so it will not open, (should look like a little pillow). If the rolled out dough circle gets too warm it may be hard to peel off the wax paper, then just refrigerate the stack of rolled circles and take out a few at a time. Bake on a greased and floured cookie sheet in a moderate oven 330=350 degrees, for about 5 or 10 minutes or until it is lightly tan. Watch it carefully so it does not burn. Remove from baking sheet and let cool. After cool, sift powdered sugar over all. Be gentle with these, they are delicate. Store in a covered container in a cool place. Shrimp and Scallop Stew with Israeli Couscous Pilaf Serves 4 The chopped Italian tomatoes that come in cardboard cartons have the best consistency for this recipe, but canned tomatoes can be used instead. 2 large leeks, white and light green parts only, washed 2 tablespoons olive oil 2 teaspoons chopped garlic(about 3 cloves) 1 teaspoon finely chopped seeded jalapeño pepper 1 medium carrot, peeled and cut into 1/4-inch dice 3/4 teaspoon ground cumin 1/8 teaspoon cayenne pepper 1/4 teaspoon ground cinnamon 1 1/2 teaspoons salt 1 1/2 cups chopped tomatoes(canned or in cartons), with juice 1 cup dry white wine 3/4 pound medium shrimp, shelled and deveined, tail section left on 3/4 pound sea scallops or large bay scallops, muscle removed 3 tablespoons fresh coarsely chopped cilantro leaves Israeli Couscous Pilaf 1. Slice leeks in half lengthwise, and cut into 1/2-inch dice. 2. In a stockpot, heat oil over medium heat. Add leeks and garlic; sauté, stirring, until translucent, about 7 minutes. Add jalapeño, carrots, spices, and salt; lower heat to medium low, and cook until carrots are almost tender, 4 to 5 minutes. Add tomatoes, wine, and 1 cup water. Bring to a boil, and lower heat to medium; cook 5 minutes. 3. Stir in shrimp and scallops; cook until just opaque, 4 to 6 minutes. Remove from heat, add cilantro, and serve over Israeli couscous pilaf. Israeli Couscous Pilaf Serves 4 Israeli couscous is available in Middle Eastern groceries 1 tablespoon olive oil 1 tablespoon unsalted butter 1 small onioncut into 1/4-inch dice 3/4 teaspoon ground cumin Pinch cayenne pepper 1 2/3 cups Israeli couscous 1 1/4 teaspoons salt 1/4 teaspoon freshly ground black pepper 2 tablespoons coarsely chopped flat-leaf parsley 1. If using Israeli couscous, bring 2 1/2 cups water to a boil in a medium saucepan; if using regular couscous, reduce amount of water to 2 1/4 cups. Meanwhile, in a large saucepan, heat olive oil and butter over medium-low heat. Add onions, and cook until lightly browned, about 8 minutes. Stir in cumin and cayenne pepper, and sauté for 1 minute more. 2. Stir in couscous, salt, pepper, and boiling water. Cover, and simmer over low heat until tender and water is absorbed, about 10 minutes. Add parsley, and serve.