A mince pie is a sweet pie of English origin, filled with a mixture of dried fruits and spices called “mincemeat”, that is traditionally served during the Christmas season in much of the English-speaking world.
Woohoo Thanksgiving is almost here and I can’t wait! I’ll be hosting this year and I’m so excited. I always love an excuse to entertain, and hosting Thanksgiving is one I don’t often get to do, so I am extra excited. (more…) The post Rustic Fig Galette Topped with Chantilly Cream appeared first on Muy…
Apricot Snowballs is a popular Christmas recipe. Learn how to make/prepare Apricot Snowballs by following this easy recipe.
• 225 gms Dried Apricots
• 1-1/2 cups Coconut (flaked)
• 2 tbsp Confectioner’s Sugar
• 2 tsp Orange Juice
How to make Apricot Snowballs:
• Crush apricots in a food grinder.
• Now add with coconut, orange juice and confectioners’ sugar.
• Shape into small balls and smear in sugar.
• Keep in a tightly covered vessel.
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Newsflash…it’sofficially getting colder. As the frigid temperatures settle in for the season, you may have to dress in layers and keep up with those runaway gloves, but the cold weather isn’t all bad; it also brings delicious drinks that are great for warming the body and the spirit. One such beverage is Kinderpunsch, (also called “children’s punch”) and it is a Christmas tradition in Germany.
At Christmastime, Germany. is filled with holiday spirit. There are over 2,500 Christmas markets (also called Christkindlmarket) throughout the country. Dating back to 1393, these markets have provided a healthy dose of merriment in the advent season. What’s not to like? There’s food, drinks, and all manner of hand-crafted items including nativity scenes and hand blown glass ornaments. Every region produces a unique Christkindlmarket, filled with food and drinks representative of their town. One thing that is common to them all is Kinderspunsch, a non-alcoholic warming drink, traditionally made with apple or grape juice, cinnamon, and ground/whole cloves. Sold primarily at German Christmas Markets, market-goers drink Kinderpunsch as they traipse around in frigid temperatures looking for their rare treasures.
Here’s a simple recipe from Sallyberstein.com: Pour one quart of red grape juice into saucepan or slow cooker. Add about 1/4 cup honey (or to taste); 1 cinnamon stick, broken into pieces; 3 whole cloves; and the peels of half a lemon and half an orange. Heat, but do not boil. Strain into glasses and serve.
Coquito is a popular Christmas beverage in Puerto Rico. It has similarities to American eggnog, but the use of creme de coco or coconut milk gives it a unique island flavor. A version with eggs, known as ponche crema, is a favorite in Venezuela.
4 to 6 servings
- Cinnamon sticks — 2 to 3 each
- Water — 2 cups
- Sweetened, condensed milk — 1 (14-ounce) can
- Evaporated milk — 1 (12-ounce) can
- Crème de coco (for example, Coco Lopez) — 1 (12-ounce) can
- Rum — 1 to 2 cups
- Ground cinnamon — for garnish
Stollen is a traditional German cake made with dry fruits and topped with sugar, powdered sugar, or a glazed icing. Much like a fruitcake, the cake incorporates chopped candied fruit, dried fruit, nuts and spices. Usually made in a loaf, it is commonly eaten during the Christmas season, when it is called Weihnachtsstollen or Christstollen. A similar cake, found in Dutch cuisine, is called a Kerststol in Dutch, while in Italian cuisine the panettone also shows a likeness.
The Dresden Stollen (originally Striezel), a moist, heavy bread filled with fruit, was first mentioned in an official document in 1474, and the most famous Stollen is still the Dresdner Stollen, sold, among other places, at the local Christmas market, Striezelmarkt. Dresden Stollen is produced in the city of Dresden and distinguished by a special seal depicting King Augustus II the Strong. This “official” Stollen is produced by only 150 Dresden bakers.
Augustus II the Strong (1670–1733) was the Elector of Saxony, King of Poland and the Grand Duke of Lithuania. The King loved pomp, luxury, splendour and feasts. In 1730, he impressed his subjects, ordering the Bakers’ Guild of Dresden to make a giant 1.7-tonne Stollen, big enough for everyone to have a portion to eat. There were around 24,000 guests who were taking part in the festivities on the occasion of the legendary amusement festivity known as Zeithainer Lustlager. For this special occasion, the court architect Matthäus Daniel Pöppelmann (1662-1737), built a particularly oversized Stollen oven. An oversized Stollen knife also had been designed solely for this occasion.
Today, the festival takes place on the Saturday before the second Sunday in Advent, and the cake weighs between three and four tonnes. A carriage takes the cake in a parade through the streets of Dresden to the Christmas market, where it is ceremoniously cut into pieces and distributed among the crowd, for a small sum which goes to charity. A special knife, the Grand Dresden Stollen Knife, a silver-plated knife, 1.60 meters long weighing 12 kg, which is a copy of the lost baroque original knife from 1730, is used to festively cut the oversize Stollen at the Dresden Christmas fair.
The largest Stollen was baked in 2010 by Lidl, a discount supermarket chain in Germany. The Stollen was 70 meters long and was certified by the Guinness Book of World Records, at the train station of Haarlem. (Thanks Wikipedia!)
Recipe for Quicker Stollen
- 1 package (16 ounces) hot roll mix
- 1/4 cup sugar
- 1 cup warm water (120° to 130°)
- 2 tablespoons butter
- 1 egg, beaten
- 3/4 teaspoon grated lemon peel
- 1/4 teaspoon almond extract
- 1/3 cup raisins
- 1/4 cup mixed candied fruit
- 1/4 cup chopped almonds
Ingredients for Glaze
- 3/4 cup confectioners’ sugar
- 1 to 2 tablespoons milk
- Additional candied cherries and sliced almonds, optional