Photo courtesy of landolakes.com
Recipes from Around the World Take Over the Christmas Season
Bryan Creason
Entertainment Editor
It’s that time of the year again; the air is colder, the lights on the houses are colorful, and everyone has finally finished their Thanksgiving leftovers. Yes, it’s Christmas time, and while giving gifts to friends and family is probably the biggest tradition, making special ‘Christmas’ food is an easy second, and far tastier than wrapping paper. Everyone knows that Christmas is a universal holiday, so in the spirit of experiencing other cultures, the News Flash has gathered a few Christmas recipes from around the world to share with LOHS students.
“Be it the sugary taste or the moments shared with family whilst making them, these treats are one in a million.”
Italian Amaretti
Ingredients:
3 cups blanched slivered almonds
1 1/2 cups white sugar
3 egg whites
1 teaspoon almond extract
Directions:
1. Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
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2.In a food processor, grind the almonds into a fine meal.
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3.Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
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4.Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.
Shane, a reviewer for Allrecipes.com, had this to say about this dish:
“They were great! They were quick and easy to whip out and tasted great, especially with a cappuccino.”
Directions:
Stand container of golden syrup in hot water to soften.
2. Beat the butter and sugar to a cream, then beat the egg yolk.
3. Beat in the syrup. Slowly add flour, bicarbonate of soda, ginger and an optional dash of cinnamon. With floury hands kneed into a dough. If the dough won’t stay together, adding about 4 teaspoons of milk should help it stick together. Wrap in plastic and place in fridge for 1 hour, making it easier to roll out.
4. Brush flour on the rolling pin and under the dough. Roll to an even 10 mm (1/3 inch) thick and cut out shapes. Place on a greased tray about 2 cms. (3/4 inch) apart and bake in a moderately slow oven (180 degrees Celsius/ 350 degrees Fahrenheit) for about 12 minutes.
5. Leave for a few minutes and remove with a spatula.
6. Decorate with icing, peel, cherries etc.
Judy Galloway had this to say about the German gingerbread:
“I was very surprised that I enjoyed them. I didn’t think that I would like all the ginger in the bread, but these are quite good.”
German Gingerbread
Ingredients:
2 1/2 tablespoons of golden syrup (or mixing equal parts honey and corn syrup)
1/2 cup of butter
1/2 cup of brown sugar
egg yolk
2 cups of plain flour
level teaspoon of bicarbonate of soda, free of lumps
3 level teaspoons of ground ginger
dash on cinnamon, optional
extra flour for rolling pastry
currants, peel, cherries and a little icing
Photo courtesy of thebakingpan.com
New Zealand Cheese Scones
Ingredients:
2 cups flour
2 teaspoons baking powder
2 oz butter
1/2 teaspoon salt, pinch of cayenne pepper
2 oz grated cheese
milk to mix to a fairly firm dough
Directions:
1. Mix together flour, baking powder, salt and pepper
2. Cut in the butter: add milk and mix just enough to incorporate.
3. On a floured board, roll our to 1/2 inch thick.
4. Cut into rounds and place on greased cookie sheet.
5. Brush tops with milk and sprinkle with some more grated cheese.
6. Cook at 400 Fahrenheit for 10 minutes.
7. Cool on a wire tray under cloth.
A reviewer from kiwiwise.co.nz, Sasha, had this to say about the recipe:
“Quick easy and precise! Just made a batch myself and they turned out great!! Thanks very much.”
Photo courtesy of tmonews.com
Directions:
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work.
Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
Reviewer cperr on allrecipes.com/ said this about the Greek dish:
“Great recipe. Huge hit when I make it at Christmas.”
Greek Baklava
Ingredients:
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
Photo courtesy of kiwiwise.co.nz
American Sugar Cookies
Ingredients:
2/3 cup butter (let soften)
3/4 cup sugar
1 teaspoon vanilla
1 egg
4 teaspoon milk
2 cup sifted flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
Various colored sprinkles or icing
Directions:
Cream the butter, sugar, and vanilla together and add the egg.
Stir in milk and gradually add in the flour, baking powder, and the salt.
Chill for at least an hour. Then divide the dough and rollout to a thickness of 1/3rd inch.
Cut out cookies into shapes and place them on a greased cookie sheet.
Cook at 375 degrees for 6-8 minutes.
Speaking from experience, I can say with the utmost sincerity that these cookies are something special. Be it the sugary taste or the moments shared with family whilst making them, these treats are one in a million.
Photo courtesy of landolakes.com