World AIDS Day: International Holiday favorites


As a salute to World AIDS Day, a showcase of World Class Christmas favorites.
The Menu Shoppe has it covered:  menu memories around the world, around the kitchen.  Ideal for cruise lines too.
This ol’ Italian comment…
Natale con i tuoi; Pasqua dove vuoi.”  Means “Christmas with your family, and Easter wherever you want.”
Buone Feste Natale
Fennel Antipasto
In a bowl combine all dressing ingredients except oil.  Whisk in oil gradually until thoroughly combined. Trim root, stalk, and feathery leaves of fennel. Chop and reserve 1 or 2 tablespoons of leaves for garnish. Cut fennel bulbs vertically into 1/4-inch slices, then into 1/4-inch julienne strips. In a bowl mix fennel, bellpeppers, and onion, and pour boiling water over them to cover. Leave in water for 2 minutes, then thoroughly drain and cool. Add garbanzo beans, olives, and feta cheese. Add vinaigrette dressing, tossing to combine. Marinate several hours in the refrigerator. Ring a salad bowl or individual plates with watercress. Arrange antipasto mixture in the center. Sprinkle with reserved fennel leaves and capers.
From: More Recipes from a Kitchen Garden, by Renee Shepherd and Fran Raboff, Ten Speed Press, 1995.
Joyeux Noel
Escargots en Brochette 
1 zucchini, cut into rounds
4 cups small gray snails
6 carrots
1/2 cauliflower, separated into flowerets
6 broccoli spears, separted into flowerets
6 red-skinned potatoes, cut into rounds
4-1/2 cups vegetable broth
1 orange peel, cut into slices
3 peppercorns
1 teaspoon salt
Aïoli
Steam the cauliflower, broccoli, squash and potatoes, separately, until tender. Cook the carrots in boiling water.
Rinse the snails.
Heat the vegetable broth, add the orange peel, peppercorns and snails. Simmer for 5 minutes. Strain. Thread the snails onto the skewers, followed by the vegetables, another snail and so on.
Serve the skewers warm, accompanied by aïoli.  Crisp Chardonnay.
Magnifique!
From SAVEUR, this recipe  from Ulrika Bengtsson,  chef at the Swedish consulate
in New York.
God Jul
Mustard Herring
1⁄2 cup Swedish mustard
3⁄4 cup vegetable oil
2 tbsp. Swedish vinegar
1 tbsp. sugar
Pinch freshly ground white pepper
8 filets pickled herring
Whisk mustard and 3 tbsp. warm water together in a bowl. Gradually add oil. Add vinegar, sugar, and a pinch pepper.  Cut pickled herring into thirds, dress with mustard sauce, and garnish with fresh dill.
Wesolych Swiat
Polish Rum Babka
18oz. (500g) yellow cake mix
3 3/4oz. (110g) Instant yellow pudding (Jello brand or similar)
4 eggs
½ cup (120mL) cold water
½ cup, vegetable oil
½ cup Bacardi dark rum
Set oven temperature to 325°F (165C) and preheat.
Grease Bundt form. Sprinkle ½ cup (120mL) chopped walnuts or pecans on bottom of greased form.
Pour mixture into form and place in oven. Bake for 1 hour.
Allow to cool. When completely cool, invert form on serving plate and remove cake.
Pierce top of cake, all over.  Slowly pour glaze mixture over top and sides. Allow cake to absorb glaze. Repeat until all of glaze mixture is used.
Glaze 
3 oz (85g) sweet (unsalted) butter.
¼ cup (60mL) water
½ cup (120mL) Bacardi dark rum
1 cup (240mL) granulated sugar
Melt butter in saucepan, stir in water and sugar.
Boil for 5 minutes, stirring constantly.
Remove from heat and stir in rum.
This cake is very moist and will stay fresh for a couple of weeks, if stored in a cool place, wrapped in plastic foil, or in a plastic bag.
Serve with whipped cream topping, if desired. Enjoy!
Frohliche Weihnachten!
German Pfeffernusse 
  • 1 cup firmly packed light brown sugar
  • 1/2 cup butter or margarine, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon anise extract
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon Pepper
  • 1/8 teaspoon Nutmeg
  • 1/8 teaspoon Cloves
  • 1 3/4 cups sifted all-purpose flour
  • confectioners’ sugar
Preheat oven to 375 degrees F.
Place brown sugar and butter in large mixer bowl. Cream with electric mixer until smooth and fluffy. Beat in eggs and extracts. Add remaining ingredients, except confectioners sugar, to sifted flour and sift again. Gradually add to butter mixture, mixing well. Cover and refrigerate 2 hours.
Shape teaspoonfuls of dough into ovals and place 1 inch apart on ungreased cookie sheets. Bake 10 minutes.  Remove from cookie sheets and place on wire racks.  Sprinkle with confectioners sugar while cookies are still warm. When cookies are cool, store in airtight containers.
Glædelig Jul
Danish Glogg
1 bottle tawny port
1 bottle Madeira
1 bottle medium dry sherry
1/2 bottle dry red wine
15 cloves
15 cardamom seeds
1 stick cinnamon
1/2 pound lump sugar
1/2 cup brandy
1 cup raisins
1 cup almonds
Perfectly festive at Christmastime, Glogg is high octane mulled wine served steaming…a concoction of spices, red wine, port and brandy. Combine all ingredients except the sugar, brandy, raisins and nuts in a heavy saucepan and heat slowly. When the wine mixture is hot, place a rack on top of the saucepan so that it covers half of it. Arrange the sugar cubes on the rack, warm the brandy, pour it over the sugar…and poof! Flame it.  Warm the heart and soul.
Ladle the wine mixture over the flaming sugar until sugar is dissolved. Pour into mugs, trim with raisin and almonds.  Serve with treats and sweets.
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One Response to World AIDS Day: International Holiday favorites

  1. Boxing Day says:

    Wow, incredible weblog structure! How long have you ever been running a blog for? you make running a blog look easy. The total look of your website is magnificent, as smartly as the content material!

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