1. On Christmas Eve, drop an almond in a vat of rice pudding – this dish is called Risengrød or ris al’amande. Whoever gets the almond is said to be blessed with good luck. Sometimes the winner is also given a special gift. 2. Drink a steaming glass of Gløgg in sub zero weather while walking around an outdoor crafts fair or listening to carolers. The hot red wine will make your cheeks rosy, and the spices with invigorate you with holiday cheer. 3. Make mountains of cookies, including shortbread and gingerbread. If you add a little cinnamon, cardamom, pepper, and ginger to the shortbread, you’ve got Pebernødder, or traditional Danish yule cookies. 4. Roast a goose or duck. I’m not sure where I could get a goose in my town, but in Denmark roast goose is a typical part of the holiday table and can be found almost anywhere. 5. Make a pile of rødkål, or sweet and sour red cabbage stewed with a little vinegar, diced apples, and some sweetener – perhaps apple …
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Makes 1 1/2 quarts (6 cups) Bottoms up! The orange peel brightens up this warm holiday drink, while cinnamon gives it familiar festive flavor. NOTE: If you’re making this for a potluck, just keep it warm in a crock pot! Ingredients: 1 cup water 3 slices fresh ginger the peel of one orange 3 cardamom pods 5 cloves 2-4 cinnamon sticks 1 bottle red wine (750 ml) 1/2 bottle port (375 ml) 1/4 cup sugar Garnish, for each glass: Raisins (to taste) Almonds, skinned (to taste) Method: Put on some holiday music or… even better… take a moment to dance around the tree, just like the Danish (wow, they actually use real candles on their tree – so beautiful and … daring!). When you’re sufficiently filled with cheer, coat the bottom of a pot with spices and the orange peel. Mr. Picky says “When in doubt, add more cinnamon.” Splash in the water and bring to a simmer. Cook for 15 minutes to let the spices release their flavor into the water. Then, let the sugar …
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How’s your brain doing? I ask because mine seems to have gone missing and I could use a loaner. Here’s the proof: last night I wrapped 7 gifts without labeling them, only to have to unwrap half of them to see who they were for. And yesterday morning was freezing, so I told my husband I was going out to “preheat” the car. The dear man just shakes his head and chuckles. Then I remind him that Santa still has the receipts to his gifts. The good news? Even without a brain, you can still feed your guests a wonderful meal. I’m living proof, thanks to Denmark’s tasty treats. Of these four dishes, I highly recommend the Frikadeller. Stick them on toothpicks for a party. Yum. Oh and definitely wash them down with Gløgg – not only because Gløgg tastes like winter wonderland, but because it is so super fun to say. Try it! Gløgg. Gløgg. Gløgg. Yep, super fun indeed. Danish Meatballs (Frikadeller) [Recipe] Tender meatballs are light and airy thanks to the addition of cream and a slice of …
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Makes 2 Dozen This mildly sweet prune filling can easily be modified to suit your tastes – add more spices, thin it out with extra water… the options are endless. Ingredients: 12 oz prunes (or dried apricots) 1/2 cup water 1/2 tsp cinnamon 1/2 cup sugar (or to taste) 1 batch Refrigerator Dough for Kolaches & Klobasneks Method: Roll up your sleeves and grab a 12 oz bag of prunes… Hello Mr. & Mrs. Newman! NOTE: If you don’t like the word prune, feel free to say “dried plums” – this always makes Mr Picky feel better. Otherwise he claims I’m trying to serve him “old lady” food. Place your “old lady” prunes, or hip “dried plums” in a small pot with water Cinnamon… And snow white sugar… Simmer uncovered for about 15 minutes. Meanwhile, empty the dishwasher or write a thank you note. The prunes will get soft and start breaking apart. Help them along by pureeing with an immersion blender… Taste the puree and decide – more sugar? cinnamon? water? Adjust and then …
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Serves 6 NOTE: Exact portion sizes depend on the dimensions you choose for the sausage. If you like Pigs in a Blanket, you’ll love this authentic snack from the Czech Republic. Be sure to use high quality sausage and you’ll be on cloud 9 in no time. Ingredients: 2 kielbasa sausages (about a pound each) 1 Refrigerator Dough for Czech Desserts & Snacks Method: Gather the Kielbasa – if you are using all the dough, you will probably need two packages like this one… This brand is a tad bit spicy and so goooood. Cut the sausage into desired portion sizes – I made mine about 2″ long and cut them in half since they were so wide. My goal was to make “finger food” for a party. If you’d rather serve these for a meal, cut them into 5″ portions and don’t slit them in half. Working with half the dough at a time, roll it out thinly. Cut into rectangles large enough to wrap around your sausage. Mr Picky tells me your life …
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I walk around all winter long with a frozen nose. In fact, Mr. Picky tells me my nose is a lot like a dog’s nose, minus the moisture. I also wear socks to bed year round. Even with thermal socks, Mr Picky lets out a blood curdling scream when our toes touch. What can I say – my circulation is poor. And, yet… all this changed with our Czech Republic Global Table. My ice cube toes and nose are no longer. Hurrah! Fun, festive, and hot – these dishes will really thaw you out. Thank you, Czech Republic… my husband is forever grateful. Czech Potato & Pickle Soup (Polévka okurková) [Recipe] Based on a soup from Monrovia, this creamy potato soup is seasoned with dill, caraway, and a bit of chopped up gherkins. Refrigerator Dough for Czech Desserts & Snacks [Recipe] Take the pressure off entertaining: make this mildly sweet, tender dough the night before. Spicy Kielbasa Buns/Klobasneks/Klobasnikis (Klobásové Buchty) [Recipe] The Czech Republic’s answer to Pigs in a Blanket. Yum. Sweet Prune Buns/Kolaches (Slivkové Koláče) [Recipe] Load a tray …
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Serves 2-4 This completely fuss-free roast lamb dish, Ofto Kleftiko, maximizes the rich, succulent flavor of lamb and is so tender it literally falls of the bone. A great dish for holidays, festivals, or even pot luck dinners. Serve one shank per person, unless appetites are small. Ingredients: 2 lamb shanks, about one pound each 1/4 tsp ground cinnamon 1/2 tsp ground coriander 4 bay leaves salt pepper olive oil Method: Get the oven nice and toasty – set it to 375F. Meanwhile, drizzle lamb with olive oil… (a.k.a. liquid gold) Sprinkle with heaps of salt and pepper… Then, divide the cinnamon and ground coriander seed equally amongst the lamb shanks. If you’re feeling kind of crazy, you might add a bit more cinnamon. Take off your rings, roll up your sleeves, and rub the spices into the meat. Make sure to also coat the ends and bottom of the lamb. Place both lamb shanks on top of a bay leaf, on their own large square of aluminum foil. Add another bay leaf on top and …
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I had a dream that my pillows and blankets were made of warm, snuggly food. (Snuggly?) What does it all mean? Call me crazy, but if there ever was a time to snuggle up with a meal, this would be it. Our menu from Cyprus is loaded with comforting, roasted dishes, as well as a “sweet as apple pie” dessert. Perfect for chilly weather. Cypriot Red Wine Potatoes (Potatoes Afelia) [Recipe] Small fingerling potatoes roasted with loads of olive oil and red wine, then topped with a dash of ground coriander. Roast Lamb from Cyprus (Ofto Kleftiko) [Recipe] Celebrate the holidays in style with tender lamb shanks roasted with cinnamon, ground coriander and olive oil. Roasted Veggies (Briam) [Recipe] Eggplant, zucchini, potato, and tomato sauce cook together with plenty of olive oil. This vegan side dish popular throughout Cyprus and Greece. Whole Apples simmered in Light Syrup (Firikia Glyko) [Recipe] Small apples simmered in syrup with cinnamon sticks, and cloves. Add brandy if desired!
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Good day, fellow festive-folk. From addictive comfort food to iron-rich and healthy, I’ve got your Thanksgiving hook-up. That’s right… for the second day in a row, I’m sharing menu ideas to fill out your Thanksgiving table. Our regularly scheduled cooking will continue next week with Cyprus. At the risk of sounding like “The Count” on Sesame Street: yesterday our ideas came from countries that begin with the letter A… today they come from countries that begin with the letter “B.” Note: Be sure to read the associated Monday Meal Reviews for tips and tricks. (Bahamas) Island Macaroni & Cheese (Macaroni Pie) [Recipe] This macaroni and cheese is sliced into squares for serving – perfect for parties. (Belarus) Rye Bread [Recipe] Dense and high in fiber, rye bread is a staple in Belarus, preferred over wheat bread. In fact, Belarus is one of the largest producers of rye in the world. (Bosnia & Herzegovina) Balkan Baked Beans (Prebranac) [Recipe] Prebranac is an easy, addictive side dish made with white kidney beans, caramelized onion, garlic, and loads of paprika. (Bulgaria) …
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In honor of Thanksgiving week here, in the US, I “took a gander” through our old menu’s and picked out a few recipes that I would enjoy on our Thanksgiving table. Here’s my selections from the “A” countries… tomorrow I’ll share some from the “B” countries. Have a great day! 🙂 Note: Be sure to read the associated Monday Meal Reviews for tips and tricks. (Algeria) Hot Algerian Lasagna (Shakhshukha al-Bisakra) [Recipe] This lasagna contains ground lamb meat, diced potatoes, chickpeas, and harisa. Two teaspoons of cayenne make this dish fire-hot. Gruyère cheese cools things down (Andorra) Warm Spinach & Mushroom Salad [recipe] Warm spinach tossed with sauteed wild mushrooms, garlic, raisins, and slivered almonds. (Argentina) Roasted Pumpkin Salad with Arugula and Chevre [Recipe] The cavity of a steaming, roasted pumpkin is filled with goat cheese, arugula and mint vinaigrette. Any pumpkin variety is acceptable, depending on seasonal availability. Pastel de Papa con Elote (Potato and Corn Pie) [Recipe] Mashed potatoes topped with pureed corn and baked. (Armenia) Itch (Bulgur Pilaf Salad) [Recipe] Bulgur with bell pepper, onion, scallions, fresh parsley, and …
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Try as I might, I could not let the Cuban sandwich pass me by. Which means, of course, that Homemade Cuban bread is also required (Oh, happy day!). Sure… it isn’t very Thanksgiving oriented (unless you throw some leftover roast Turkey in your Cuban Sandwich), but I’ll make up for it with the best Pumpkin Flan ever. And if that won’t do, dear friend, just have a Mojito. The Cuban Sandwich (Hot Pressed Pork Sandwich) [Recipe] A hot, pressed sandwich layered with mustard, ham, roast pork, sliced pickles, and ooey gooey Swiss Cheese. Spoiler alert: Tastes like good. Homemade Cuban Bread (Pan Cubano) [Recipe] A soft, doughy bread with big yeast flavor, thanks to the use of an overnight starter. Pumpkin Flan [Recipe] Pumpkin gets all dressed up for a Cuban style holiday, with cinnamon, allspice, cream, eggs, and milk. The crowning glory? It all sets in beautiful pool of caramel. Flan is the quintessential dessert of Cuba. Mojito (Mint, Rum, and Lime Juice Cocktail) [Recipe] Mint, lime juice, and sugar. Oh yeah… and rum.
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The leaves outside my window are gold, crimson, and brown, but have yet to fall completely to the ground. I can’t believe it is already November. In the spirit of the times, I’ve loaded our Croatian meal with holiday foods. So… feel free to spread the table with Balkan cheer this year. Warm Christmas Potato Salad (Seasoned Potatoes with Salt Cod) [Recipe] Red potatoes tossed with salt cod, bacon, green onion, and a splash of fresh olive. This dish is often served at Christmastime in Croatia. Ham and Cheese Bread (Prisnats) [Recipe] Yeasted batter bread loaded with ham, bacon, green onions and cheese. Croatian Holiday Nut Roll (Pavotica) [Recipe] Fill your loaf pans with sweet, doughy Pavotica. This bread hides a lovely spiral sweetened with brown sugar, vanilla extract, cinnamon, and loads of finely crushed walnuts. Bambus (Celebration Drink) [Recipe] Wondering what to do with subpar wine? Have a little fun, Croatian style, and try mixing it with coca-cola. You’ll be falling in line with the Croatians and many other Balkan countries.
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