In Estonia to have plenty of Christmas food at home, symbolically meant enough food for the whole coming year and is usually to eat large meals on Christmas days. Traditional Estonian Christmas food is roast pork with sauerkraut, blood sausages, pumpkin salad, roast potatoes with dill, cranberry sauce and hot cream sauce or gravy. According to an old tradition, seven to twelve different meals were served on Christmas Night.Before dinner, a group sauna is traditional. For Christmas dessert, crunchy gingerbreads (piparkook), or kringel bread (my recipe here) is served. In Estonia, to be drunk is also part of the tradition in Christmas days.
For this time I don’t have any pictures and recipes of Romanian food, but I will share with you some pictures and two recipes of what I cook on these days for some friends and in the restaurant.
Who says you can't serve turkey after Thanksgiving? I will show you the way I made this easy recipe with great success that I use for Christmas and Thanksgiving. I love the fruity stuffing in this recipe. Not only does it get even more flavor cooked with the turkey, but you end up with a main dish and side dish in one step. I served with roast carrots with honey and cumin, sweet potato mash, roast Brussels sprouts, red wine gravy and cranberry sauce.
Ingredients for 8 People:
- A 5kg turkey:
- 500g bacon cubed
- 50g chopped sage
- 50 g chopped flat Italian parley
- 300ml Brandy
- 300g raisins
- 300 chopped apples
- 200ml hot water or chiken stock
- 500g garlic butter
- 2 white onions chopped very small
-Salt and pepper.
Preheat the oven to 200C.
First put dry raisins into a bowl and pour over the brandy. Cover and leave to soak until most of brandy has been absorbed.
To make the stuffing, combine the onion, sage, bacon, parsley, raisins, apples and breadcrumbs together in a large bowl.
Ingredients for 16 nice portions
-200g dry dates
-200g dry prunes, chopped
-200g dry cherries, halved
-100g dried blueberries
-100g dried cranberries
-Zest and juice of 2 large oranges
-200g butter, softened
-200g dark brown sugar
-300g self-rising flour
-2 tbsp. maple syrup or honey
-2 tbsp. vanilla extract
-2 tbsp. cinnamon powder
-1 tbsp. ginger powder
-1 tsp. baking powder
-1 tsp. soda
For the icing
-300g sugar powder
-350g cream cheese, I use Philadelphia cheese
-50g vanilla sugar
-Zest from 2 oranges
-100g unsalted pistachio nuts chopped.
If you don’t find same mixed of dry fruits please fell free to make your own combination (use dry figs or a mix of dry exotic fruit to add more color to your cake). You need 1kg of mix dry fruits for this recipe.
Put all dry fruits, zest and juice from two oranges into a large bowl and pour over the brandy. Cover and leave to soak overnight until most of brandy has been absorbed.
Preheat the oven to 150°C. Grease the base and sides of a 32cm round cake tin and line with baking paper. In a clean bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, adding a little of the flour if it starts to curdle. Add the flour spoon by spoon, cinnamon powder, ginger powder, fruit and brandy, maple syrup, vanilla, soda and the backing powder. Mix everything together until well combined. Spoon in the prepared tin and smooth with the back of the spoon. Bake for 2 and 1/2 to 3 hours or until a skewer inserted into the middle comes out clean. Cool in the tin for a few hours, then turn out and cool completely on a wire rack.
For the cream cheese icing, put the sugar, cream cheese, vanilla sugar, and zest in a large bowl and mix to just soft and smooth. Swirl over the top of the cake and sprinkle with pistachio nuts. Store the cake in an airtight container and keep in the fridge. Eat within one week.
Here more pictures with other thinks we did and serve for this Christmas.
Home made wine jelly. Here I use Chardonay and a nice Merlot mix with a bit of sugar sirop and gelatine. After I cubed the jelly and served with snacks. This go very well with cheese and antipasto.
And of course Santa is coming many times this month.
Happy Christmas !!!Pin It Now!