Posted by Asia
Bibingka- Philippines
Bibingka has a sweet, slightly sticky texture and a subtle coconut flavor. The addition of grated cheese on top gives it a slightly savory twist. The salted duck eggs add a nice contrast of flavor and texture to the sweet rice cake. It is a popular Christmas dessert in the Philippines and is often enjoyed with a hot cup of cocoa or coffee.
Ingredients:
2 cups glutinous rice flour
1 cup regular rice flour
1 cup sugar
1 tsp baking powder
1/2 tsp salt
3 eggs
1 1/2 cups coconut milk
banana leaves
grated cheese
salted duck eggs (optional)
Instructions:
Preheat oven to 350°F (180°C).
In a large mixing bowl, combine the glutinous rice flour, regular rice flour, sugar, baking powder, and salt.
Add the eggs and coconut milk to the dry ingredients and mix until well combined.
Cut the banana leaves into pieces that are about 2 inches larger than your baking pan. Rinse the banana leaves with water and wipe them dry with a cloth.
Place the banana leaves on the bottom of a 9 x 13 inch baking pan.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake the bibingka for about 20-25 minutes, or until the top is set and lightly golden.
Remove the bibingka from the oven and sprinkle grated cheese on top.
Return the bibingka to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and slightly browned.
Remove the bibingka from the oven and let it cool for a few minutes before serving.
Optional: Serve with sliced salted duck eggs on top.
Africa
Bobotie – South Africa
Bobotie is a traditional South African dish with Malay roots that is often served during Christmas. It consists of spiced minced meat (usually beef or lamb) mixed with breadcrumbs, milk, and an egg custard topping. The dish is often served with yellow rice and chutney.
Ingredients:
1 lb ground beef
1 onion, chopped
2 cloves garlic, minced
1 tbsp curry powder
1 tsp ground coriander
1 tsp ground cumin
1/2 cup raisins
1/2 cup breadcrumbs
1 cup milk
2 eggs
Salt and pepper, to taste
Bay leaves
Directions:
Preheat the oven to 350°F (175°C).
In a large pan, brown the ground beef over medium heat. Add the onion and garlic and cook until softened.
Add the curry powder, coriander, and cumin and cook for 1-2 minutes until fragrant.
Stir in the raisins and breadcrumbs and mix well.
In a separate bowl, whisk together the milk and eggs. Season with salt and pepper.
Pour the egg mixture over the meat mixture and stir gently.
Pour the mixture into a baking dish and top with a few bay leaves.
Bake for 30-40 minutes, or until the egg topping is set and lightly browned.
Serve with yellow rice and chutney.
North America
Roast Turkey with Cranberry Sauce- US and Canada
A staple at many North American Christmas dinners, roast turkey with cranberry sauce is a classic dish that never goes out of style. A juicy turkey, seasoned with rosemary, thyme, and garlic, is roasted until golden brown and served alongside a tangy cranberry sauce, made by simmering fresh cranberries with sugar, orange juice, and a hint of cinnamon.
Ingredients:
1 whole turkey (12-14 lbs)
1/2 cup unsalted butter, softened
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
4 cloves garlic, minced
Salt and pepper to taste
2 cups fresh cranberries
1 cup granulated sugar
1/2 cup freshly squeezed orange juice
1 cinnamon stick
Directions:
Preheat oven to 325°F.
In a small bowl, mix together the softened butter, rosemary, thyme, garlic, salt, and pepper.
Carefully loosen the skin of the turkey breast with your fingers and spread the butter mixture under the skin.
Rub any remaining butter mixture over the outside of the turkey.
Place the turkey in a roasting pan and roast for 3-4 hours, or until the internal temperature reaches 165°F.
While the turkey is cooking, make the cranberry sauce. Combine the cranberries, sugar, orange juice, and cinnamon stick in a medium saucepan and bring to a boil over medium heat.
Reduce the heat to low and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened.
Remove the cinnamon stick and transfer the sauce to a serving dish.
Serve the turkey with the cranberry sauce on the side.
Latin America
Pan de Jamón – Venezuela
A traditional Venezuelan Christmas dish, Pan de Jamón is a sweet bread roll stuffed with ham, olives, raisins, and bacon. The bread is typically enjoyed as a snack or light meal during the holiday season, and is often served alongside a refreshing glass of ponche crema, a creamy eggnog-like drink.
Ingredients:
For the dough:
4 cups all-purpose flour
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1/4 cup warm milk
2 teaspoons instant yeast
2 eggs
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
For the filling:
1/2 pound cooked ham, sliced
1/2 cup pitted green olives, sliced
1/2 cup raisins
1/2 pound bacon, cooked and crumbled
Directions:
In a large bowl, mix together the flour, sugar, salt, nutmeg, and cinnamon.
In a separate bowl, mix together the melted butter, warm milk, yeast, and eggs.
Add the wet ingredients to the dry ingredients and mix until a dough forms.
Knead the dough on a lightly floured surface for 5-10 minutes until it is smooth and elastic.
Place the dough in a greased bowl, cover it with a towel, and let it rise for 1-2 hours in a warm place until it has doubled in size.
While the dough is rising, prepare the filling. In a large skillet, cook the bacon until it is crispy. Remove the bacon from the skillet and crumble it into small pieces. In the same skillet, cook the onions and garlic until they are soft and translucent. Add the raisins and cook for another 2-3 minutes. Remove from heat and set aside.
Preheat the oven to 350°F (175°C).
Once the dough has risen, punch it down and roll it out into a large rectangle on a lightly floured surface.
Spread the ham, bacon, and onion mixture evenly over the dough, leaving a 1-inch border around the edges.
Starting from the long end, tightly roll up the dough to form a log. Pinch the edges to seal.
Place the log seam-side down on a greased baking sheet. Cut several slits in the top of the dough to allow steam to escape.
Brush the dough with beaten egg and sprinkle sesame seeds over the top.
Bake for 30-40 minutes, or until the bread is golden brown and sounds hollow when tapped.
Remove from the oven and let cool for 10-15 minutes before slicing and serving.
Pan de jamón is a traditional Christmas dish in Venezuela that is often served at parties and gatherings. The dish consists of a rolled bread filled with ham, bacon, raisins, and olives, and is often eaten as a snack or appetizer.
Romeritos – Mexico
This traditional Mexican dish is typically served during the Christmas season, but it can be enjoyed year-round. The combination of flavors and textures in the dish is sure to be a hit at any holiday gathering.
Ingredients:
2 cups dried romeritos
2 lbs. shrimp, peeled and deveined
4 cloves garlic, minced
1 onion, chopped
1/4 cup vegetable oil
2 cups potatoes, diced
2 cups nopalitos (cactus paddles), diced
2 cups mole sauce
Salt and pepper, to taste
Directions:
Rinse the dried romeritos and boil them in a pot of salted water until they are tender, about 10-15 minutes. Drain and set aside.
In a separate pot, boil the potatoes until tender.
In a large pan, heat the oil over medium-high heat. Add the onion and garlic and cook until soft and translucent.
Add the shrimp and cook until pink, about 2-3 minutes per side.
Add the cooked potatoes and nopalitos to the pan, and stir to combine.
Pour in the mole sauce and stir until all ingredients are well coated. Season with salt and pepper to taste.
Add the boiled romeritos to the pan and stir gently to combine. Cook for an additional 5-7 minutes until everything is heated through.
Serve hot with rice and tortillas.
Europe
Mince Pies (UK)
Mince pies are a classic Christmas treat enjoyed in many parts of the world, especially in the United Kingdom. Despite their name, they do not actually contain meat but are filled with a mixture of dried fruits, spices, and brandy. Here is a recipe to make your own delicious mince pies.
Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into small cubes
1/4 cup granulated sugar
1 large egg yolk
3 tablespoons cold water
1 cup mincemeat
Directions:
In a large mixing bowl, whisk together the flour and salt. Add the butter cubes and use your fingertips to rub the butter into the flour mixture until it resembles coarse breadcrumbs.
Add the sugar, egg yolk, and water to the mixture and use your hands to form the dough into a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch.
Use a round cookie cutter to cut out circles of dough and press them into the cups of a muffin tin. Fill each cup with about 1 tablespoon of mincemeat.
Use a smaller cookie cutter to cut out lids for the pies. Place the lids on top of the mincemeat and press the edges together to seal.
Use a sharp knife to cut a small slit in the top of each pie to allow steam to escape during baking.
Bake the pies for 15-20 minutes, or until the pastry is golden brown. Allow to cool for a few minutes before removing them from the muffin tin and serving.
Overall, these classic Christmas recipes from around the world offer a variety of delicious and unique options for anyone looking to add some international flavor to their holiday meals. Whether you’re looking for a sweet treat like stollen from Germany or a savory dish like tamales from Mexico, these recipes are sure to please.