Chestnuts roasting on an open fire
Jack Frost nipping at your nose
Yuletide carols being sung by a choir
And folks dressed up like Eskimos
Everybody knows a turkey and some mistletoe
– Nat King Cole, Chestnut Roasting On An Open Fire
My favourite festive number by Nat King Cole. Everybody knows it’s Christmas season! Sure, it also feels like the season of gifts, trees and peppermint flavoured everything. Not to forget, delectable log cakes and roast turkey, but have you ever wondered what people from around the world eat for Christmas?
In the UK, a traditional English Christmas dinner would always have a turkey. Other popular dishes include ham or roast beef, but roast turkey is the main course served with stuffing and an array of roast vegetables.
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Christmas Chicken!?Ever wonder why KFC is a Christmas tradition in Japan? Check out our News section to see what started it all! Would you rather eat a Christmas Chicken Bucket or a Christmas Cake?!? . Check it! http://bit.ly/xmaschicken . . . #tokyotreat #japanesetreats #japanesefood #japanesesnacks #japanesecandy #japanesecandies #christmascake #christmaschicken #christmaskfc #kfc #kentucky #kfcjapan #japankfc #japaneseculture #culture #japan #onlyinjapan #japanbox #snackbox #candybox #monthlysubscription #monthlybox #subscriptionbox #subscriptionservice #subscriptionboxaddict #unboxing
The Japanese way of celebrating Christmas is having buckets of Kentucky Fried Chicken with families and friends. Come to think of it, the branding of KFC is predominantly in red and white, and features a joyful, bearded white man – put them all together, it does reminds us of Santa Claus. The idea of a Christmas KFC meal was introduced by KFC Japan in December 1974 and has since become a local tradition.
For the Greeks, the meat of the plat de résistance is not turkey but rather pork. A country with some 4,000 years of culinary tradition, pork is possibly the most un-Mediterranean food in Greece. However, if you consider its geography and season, especially during winter, pork becomes an essential source of protein in a Greek’s diet and there are many ways to prepare pork dishes apart from Souvlaki. Greek-style roast pork is probably the star of the Christmas dinner. They are served as the main course with spinach, cheese pie and salads.
For the Italians, they usually enjoy a light seafood dish before attending the Midnight Mass. They do not consume meat on Christmas Eve. Some believe that they have to eat up to seven different fish dishes because it represents the seven holy sacraments of the Catholic Church.
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Llegó diciembre! Y llegaron las ?????? y el VITEL TONÉ ❤️? que más de uno amamos y disfrutamos! Acá te dejamos la receta que nos enseña a preparar @gonzalo_benavides en el programa de hoy?. . ✨ VITEL TONÉ CLÁSICO ✨: . Ingredientes ⬇️: . – 1 peceto. . Muchísimas gracias a nuestros amigos de @muge_carnes ‼️ por esta carne espectacular! ??. . – 2 vasos de vino blanco. – C/N caldo de carne. – 1 hoja de laurel. – 1 lata de atún. – 2 yemas de huevo duro. – 2 cdas. de aceite de oliva. – 4 anchoas. – 1 cda de vinagre. – Jugo de medio limón. – 1 cda de mostaza. – 3 cdas de mayonesa. – 1 cda. de alcaparras + alcaparras extras para decorar. . Procedimiento ⬇️: . 1.⚡Marinar el peceto en los 2 vasos de vino toda la noche. Este paso te lo podés saltear pero yo recomiendo hacerlo para que el la carne quede bien más sabrosa. 2.⚡Pasado este tiempo, bridar el peceto (atarlo, para que conserve su forma redonda). Otro paso que podés saltear y que yo recomiendo hacer para que el peceto conserve mejor sus jugos y su forma. 3.⚡Hervirlo en el caldo por 1 hora en olla común o 40 minutos en olla a presión. Dejar enfriar también en el caldo. 4.⚡Mientras tanto, poner en la licuadora 1 cucharón grande del caldo en el que se hizo el peceto junto con las 2 yemas de huevo duro, el atún, las anchoas, las 2 cdas. de aceite de oliva, la cda. de vinagre, el jugo de limón, la mostaza, la mayonesa y la cda. de alcaparras. Licuar todos los ingredientes hasta obtener una crema fina. 5.⚡Cortar el peceto. A mí me gusta bien finito, lo más finito posible. Pero si ustedes prefieren un vitel toné con carne más gruesa pueden modificarlo a su gusto. 6.⚡Acomodar en una fuente y bañar con la salsa de atún y anchoas. Tirar (sí, dije tirar), más alcaparras por arriba. Devorar y ser feliz. . ?Opciones de Vitel toné: . ⚡.Vitel toné de cordero con remolachas asadas . ⚡.Vitel toné caliente de calamar . ? Probá esta receta en tu casa y compartí con nosotros como te salió usando el #QueCenamosHoy . . #viteltone #comidasnavideñas #navidad #recetasnavideñas #fiestas #rico #recetas #recetasfaciles #comida #cocina #cocinar #cocinerosdenoche #tvpublica
There is no roast turkey in an Argentinian Christmas feast, instead, there are slices of veal served with a creamy anchovy and tuna sauce, and it’s called Vitel Toné. Well, it might sound like one of those branded spring water, but it’s actually one of Argentina’s most beloved Christmas dishes, with its origin from Italy.
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Portuguese cod, caramelized onion and potato casserole (Bacalhau à Gomes de Sá) In Portugal they say that there’s 1001 ways to prepare cod. We love most of the ones we’ve tried, but this is one of our favourites, and easy to prepare. Visit our profile link for the recipe! . . . . . . . #bacalhau #bacalhauagomesdesa #bacalhaurecipes #cod #codfishrecipes #codrecipes #gomesdesa #portuguesecod #portuguesecodrecipes #portuguesecuisine #portuguesefood #codfish #bacalhau
A traditional Christmas feast in Portugal will always have Bacalhau à Gomes de Sa, or Salted Cod Fish. A popular dish made with salt cod, potatoes, onions, hard-boiled eggs, olives and olive oil. Bacalhau is a Portuguese word for cod, and they are typically dried and salted. It is the nation’s beloved dish despite the pungent smell.
Once a Norwegian dish that is usually eaten by the poor, today Smalahove is considered to be a Nordic delicacy. The name Smalahove literally means the head of a sheep, it is a combination of two Norwegian words hove (head) and smale (sheep). The dish is commonly served with mashed potatoes or rutabaga.
Foie Gras is one of the best-known delicacies of France. It is made from liver fat of ducks and geese, and no Christmas and New Year dinner would be complete without it. Foie Gras can be either served on its own, on bread, on toast with fruit marmalade or simply on its own with a sprinkle of salt.
There are different recipes to cook a bowl of borscht that is rich with oxtail meat and beets. For the Polish, there is a Christmas version, featuring clear ruby-red beet stock with dumpling called uzska, filled with sauerkraut and mushrooms.
Traditionally served at Christmas or the New Year in Ireland, spiced beef is a festive favourite. The beef briskets are cured and salted, then boiled, broiled or semi-steamed in water or Irish Guinness. After which, the beef briskets are seasoned with spices and refrigerated.
The most delicious Christmas dish in Philippines is the roast pig, or lechon. The word “lechon” is a Spanish term that refers to a roasted suckling pig. There are different versions of roast pig in Asia – but the Philippines version is more crispy, flavourful and tender, it has even earned praises from the late globetrotter and chef Anthony Bourdain.
Leaf Bread or Laufabrauð is a traditional kind of Icelandic bread that is most often eaten in the Christmas season. They are thinly sliced and have intricate designs carved into them using special tools or a pocketknife. They are also known as the “snowflake bread” in English because of the cut-through patterns.