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Christmas - Traditional Foods

post #1 of 10
Thread Starter 
Christmas Traditions. Season of Love, Peace and much sweetness...
My country is very rich in culture and traditions traveling to wherever there is a Colombian.
Since an early age I could see some in my family for Christmas was a time of madness and overflowing with joy, but what I really remember with love and I can even feel it in my mouth all these sweet treats are my mother and my grandma did...
 
*La Natilla y Los Buñuelos 
*El Desamargado
*El Postre De Pastores
*El Pan Navideño (Panettone)
*La Rosca De Reyes
*El Postre De Piña
*El Manjar Blanco
*El Bien Me Sabe De Coco
*El Budín De Pan
*El Budín Navideño
*El Arroz Con Leche
* Y Muchos Otros.
 

 

In Colombia we make the year-end season, an event to celebrate in style and family.
Above I referred only to the most popular desserts of my Colombia Beautiful but our holiday tradition with respect to the savory cuisine is also very extensive and delicious, here are some of the most popular dishes.
 
* The Tamales
* The Roast Turkey
* The Stuffed Chicken
* The Lechona (boneless whole pig stuffed with meat, bacon, rice, peas and hogao)
* Smoked pork leg
* Stuffed Pork Loin
* Pork Stuffing
* Roasted
* And Much More
 
Soon I'll be posting some photos and recipes of meals and traditional sweets of my Beautiful Colombia at this time. But I would love to meet some or all of your family food traditions in this season.
post #2 of 10

I would love to see your pics.UK Christmas cake [IMG]http://i1017.photobucket.com/albums/af297/Hvar2010/Filo1/img044.jpg[/IMG]

post #3 of 10

Yule Logs/  Dobos/ Crouqenbusche/ Ginger bread House Cookies. All from pastry dept

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #4 of 10

Christollen!

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

Reply

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

Reply
post #5 of 10
Quote:
Originally Posted by chefedb View Post

Yule Logs/  Dobos/ Crouqenbusche/ Ginger bread House Cookies. All from pastry dept

Dobos Torte where are you from?700

 

700

 

700

some of my trad rich fruit Christmas Cakes

post #6 of 10
Christmas cakes, Christmas puds, black bun, shortbread, mince piesDundee cakes, Eyemouth tarts, yule logs,and many more
post #7 of 10

Kippers...have been ISO a good fruitcake recipe for quite some time.

I used Alton Brown's recipe last year (chose my own mix for the dried fruit) and it was pretty darn good.

Would like to try an original English recipe this year.

Do you mind sharing yours?

 

mimi

 

* Same with stollen, foodnfoto.

Would you ming sharing your recipe?

 

m.

post #8 of 10

Mimi the key to both rich fruit cake and Christmas pudding is the length of time you mature and feed them, I make mine in January.

This is a similar recipe to mine from Mrs Christmas Delia Smith http://www.deliaonline.com/recipes/cuisine/european/english/the-classic-christmas-cake.html

 

My wife is the stollen cook and her recipe is in German so I will ask her to translate it.

 

 

Ishbel I have made a few tarts in my time but I have never heard of and eyemouth?700

Do you make a Gala Pork pie for xmas morning, we have it with a chunk of stilton and a bucket of port.

post #9 of 10
Nope haven't made a gala pie for years! Our breakfast is smoked salmon and scrambled eggs, washed down with lots of Buck's Fizz!

Eyemouth tart is tooth-rottingly sweet, but good and is similar to Eccelfechan (honestly!) tart.
post #10 of 10

Very clean, simple and nice cakes

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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