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The eve is so special that we never run out of party mood. Our taste buds yearn for more and more flavorful recipes and serve them on our table.
As we already discussed, Christmas is all about good food and togetherness and over 2 billion people in more than 160 countries celebrate Christmas.
We have discussed some amazing cuisines served especially in the United States on the eve of Christmas.
But have you ever wondered what are the savories served in other countries? When 160 countries across the world, celebrate the gala event, there must be some amazing recipes that certainly hold a place on the table and in people’s hearts.
By now, we all know Ireland is considered the motherland of Christmas. In Ireland, the festive feasting preparations kick off surprisingly early, often beginning as soon as October rolls around.
One might even say the excitement builds right after "Women's Christmas" in early January. However, the Irish kitchens start to exude the irresistible aromas of the season, signaling that Christmas is just around the corner in December.
While familiar, the traditional Irish Christmas dinner holds its charm compared to its North American counterpart. On Christmas Day, families get together to enjoy a feast featuring succulent turkey and boiled ham, generously drizzled with rich gravy.
But besides turkey and ham, Irish dinner has some sweet delicacies to serve for the sacred evening.
This rich, dark Irish Christmas Cake can be confused with barmbrack, crafted with currants, candied peel, spices, raisins, and sultanas, combined with butter, eggs, brown sugar, and molasses.
The preparation of this indulgent treat begins in late October. After baking, it is wrapped and periodically infused with brandy or whiskey, allowing ample time to mature and develop its deep flavors.
As Christmas approaches, the cake is unwrapped and enveloped in a layer of marzipan, which not only enhances its taste but also acts as a barrier to prevent moisture from the dark cake from discoloring the icing.
Finally, the cake is topped with royal icing and decorated with festive symbols such as holly, deer, and Santa, transforming it into a seasonal masterpiece.
Germany is renowned for its vibrant Christmas spirit, celebrating Christmas Eve with unmatched enthusiasm. The festive menu in Germany features a selection of unique delicacies that set it apart from the traditions of North America and Ireland.
German Christmas dinner features iconic dishes such as roasted goose legs, braised red cabbage, and dumplings.
The feast is completed with a warm mug of mulled wine and an assortment of beautifully festive cookies, ensuring a memorable and authentic holiday.
In Germany, especially in Bavaria, Christmas wouldn’t be complete without roast goose. The sour cherry–glazed roasted goose leg recipe offers a delightful twist.
Roasting the goose legs separately, the traditional dish becomes more manageable while still delivering the rich, festive flavors that make it a holiday favorite.
In this unique rendition, the mulled wine is delicately infused with the warm essence of nutmeg, vanilla, and star anise, creating a harmonious blend of flavors.
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Sweetened with a dash of honey and maple syrup, this mulled wine strikes the perfect balance between spice and sweetness, inviting you to savor its cozy warmth throughout the winter.
In Poland, Christmas Eve dinner is one of the most significant celebrations of the year.
While the meal is traditionally reserved for the closest family members, there's a heartwarming custom of setting an extra place and seat for an unexpected guest, symbolizing hospitality and generosity.
The dishes served during this cherished occasion are meticulously prepared, each crafted specifically for Christmas Eve and enjoyed only once a year, adding to the magic and significance of the festivities.
Dating back at least 700 years, the tradition of carp farming in Poland has deep roots. However, its prominence in Polish culinary culture flourished after the upheaval of World War II.
Despite the availability of nobler fish such as sander, eel, or pike, carp has emerged as the beloved centerpiece of many Christmas Eve dinners in Poland.
Often served alongside hot sauerkraut infused with dried mushrooms, a refreshing vegetable salad, or hearty potatoes, Christmas Eve simply wouldn't be complete for countless families without this cherished carp tradition.
During Polish Christmas Eve, the air is infused with the unmistakable aroma of sauerkraut, a staple deeply ingrained in the country's culinary heritage. With its strong presence in Polish cuisine, sauerkraut takes center stage during this festive time.
Almost every household incorporates it as a flavorful filling for pierogi or as a hearty side dish complemented by dried forest mushrooms or delicate white beans.
For some Poles, the addition of soaked raisins adds a unique touch, showcasing the versatility and creativity that make Polish Christmas traditions truly special.
In Spain, the festive season spans beyond just Christmas Eve, extending to another significant celebration on Three Kings’ Day, observed on January 6th.
While Christmas Eve marks the main celebratory meal, Three Kings’ Day brings its special feast, adding an extra layer of joy and culinary delight to the holiday season in Spanish culture.
In Spain, Christmas meals diverge from the traditional turkey-centric fare, placing seafood in the spotlight. Lobster and prawns take center stage on festive tables, captivating diners with exquisite flavors and textures.
Additionally, seafood soups or stews grace the meal as tantalizing starters, showcasing the rich maritime bounty that defines Spanish culinary traditions during the holiday season.
Roast lamb is a special holiday favorite, resonating with tradition and flavor. However, its popularity extends far beyond the region, becoming a beloved Christmas or Christmas Eve dinner choice throughout Spain.
With its succulent tenderness and robust flavor, roast lamb symbolizes festive indulgence, bringing families and friends together to savor the joy of the season, no matter where they are in the country.
When we are hungry our senses get strong, especially taste buds. I can see, smell, and feel the taste of the entire menu. But the tour is yet to be over.
In the next meeting, we will discuss the most populated country's Christmas menu. Trust me, it would be worth discussing!
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