Christmas treats across the globe
December 12, 2003 | 12:00am
So, what are you eating this Christmas? Let me guess, there’d probably be lechon (a whole one for those who don’t watch their diet/health and budget), embotido (my lola’s specialty; she used to make quite a bunch, some for giving away as Christmas presents), glazed ham, sausages, morcon, queso de bola, pancit, bibingka and many others that are sure to leave the whole family gastronomically satisfied on Christmas day. (The next day, of course, all you want to eat is tuyo with matching garlic rice. You sure need a respite from all that rich Christmas food.)
With the Pinoys’ insatiable passion for food, expect only the most delicious on the Pinoy Christmas table, be it ever so humble. But other than the usual Pinoy Pasko goodies (like food for the gods and the most recycled Christmas gift of all – the fruitcake), wouldn’t it be nice to try other Christmas treats from other parts of the world for a change? Want to go Jewish? Greek? Austrian? Or Finnish? Here are some temptingly sweet ideas that you might want to try in your own kitchen in between your hectic Christmas shopping binges.
4 large egg whites
1 large egg
1 container (8 ozs.) reduced-fat sour cream
1/2 cup low-fat (1% milkfat) milk
1/4 cup sugar
2 Tbsps. all-purpose flour
1 tsp. vanilla
1/4 tsp. ground cinnamon
1/8 tsp. ground allspice
3 ozs. wide noodles (cooked and drained)
1/2 cup chopped, peeled, tart-cooking apples
1/3 cup mixed dried fruit bits or raisins
2 Tbsps. sugar
1/8 tsp. ground cinnamon
Preheat oven to 350°F. In a large bowl, stir together the egg whites, egg, sour cream, milk, the 1/4 cup sugar, flour, vanilla, the 1/4 teaspoon cinnamon, and allspice. Stir in the noodles, apple, and fruit bits. Spoon the noodle mixture into a lightly greased 1 1/2-quart casserole. In a small bowl, combine the 2 Tbsps. sugar and the 1/8 tsp. cinnamon. Bake for 15 minutes. Stir mixture. Sprinkle the sugar-cinnamon mixture over the noodles. Bake for 12 to 15 minutes more or until the noodle mixture is almost set in the center. Remove from oven. Let stand on a wire rack for five minutes. Makes four servings.
Nutritional information
One serving:
Calories - 325g
Total fat - 9 g.
Saturated fat - 5 g.
Protein - 11 g.
Carbohydrate - 50 g.
Fiber - 1 g.
Sodium - 121 mg.
Cholesterol - 93 mg.
If the name above sounds Greek to you, it’s because it means little Greek almond cookies. You can make them ahead, then store them in the freezer and simply take them out when your guests come in.
2 sticks (8 ozs.) unsalted butter at room temperature
1/2 cup granulated sugar
1 egg plus 2 egg yolks
3 cups all-purpose flour
1/4 tsp. salt
1/2 cup almonds, finely chopped
about 50 whole cloves
1 cup confectioners sugar
Preheat oven to 350°F and grease two baking sheets. In a food processor, place the butter, sugar, egg and egg yolks, flour, salt, and almonds and process for 30 seconds or until just combined. Roll the mixture into balls about the size of a walnut and place a clove in each. Arrange on two baking sheets. Bake 25 to 30 minutes, or until golden brown. Remove the baking sheets from the oven and transfer the cookies to a rack. Leave to cool slightly, then dredge generously with confectioners sugar. The cookies can be stored in an airtight container for one to two weeks. To freeze, layer the cookies, without the dusting of confectioners sugar, in a freezer container, separating each layer with waxed paper. Makes about 50 cookies.
It’s said to be the Austrian version of the fruitcake, but some people refer to it as the fruit bread. Whatever you want to call it, I bet you’ll enjoy the intense sweetness the fruit mixture gives to this bread!
2 cups whole wheat flour
1 cup white flour
2/3 cup brown sugar
3 tsp. baking powder
2 tsps. baking soda
1/4 tsp. salt
2 cups buttermilk
1 cup chopped nuts (walnuts, almonds, or choose your favorite)
1 cup chopped prunes
1 cup chopped dried figs
1 cup chopped dried dates
1/2 cup raisins
1/2 cup currants
Sift the flours, sugar, baking powder, baking soda, and salt into a bowl. Slowly add the buttermilk and stir the mixture into a smooth dough. Mix in the nuts and dried fruits. Place into a loaf pan and bake in a hot oven (350°) for about an hour.
1 stick (1/2 cup) plus 1 Tbsp. margarine
2/3 cup soft brown sugar
1 tsp. vanilla extract
1 cup whole-wheat flour
1 tsp. baking powder
pinch of salt
1-1/3 cup rolled oats
2 to 3 Tbsps. milk
1 cup Maraschino cherries
1 cup semisweet chocolate chips
Preheat oven to 375F. Grease two large baking sheets with one tablespoon of margarine. Set aside. In a large mixing bowl, cream the remaining margarine until it is soft and fluffy. Gradually add brown sugar and blend it into the margarine. Stir in vanilla extract.
Coarsely chop half of the cherries. Stir them into the sugar mixture. Slice the remaining cherries in half, and set aside. In a small bowl, sift together the flour, baking powder, and salt. Gradually add this to sugar mixture. Add rolled oats and milk, and blend to make a firm dough. Add chocolate chips and stir until they are evenly distributed. Roll the dough into balls. Place on cookie sheets. Imprint each with your thumb and place a cherry half on top. Bake in oven for about 15 minutes or until golden brown.
From Finland comes a good drink that’s great with good company.
1 bottle of red wine
2-3 Tbsps. Madeira (optional)
1/2 cup raw sugar, or to taste
1/3 cup raisins
1-2 sticks cinnamon
5-6 whole cloves
peelings of orange
1/4 cup blanched, slivered almonds
1/4 cup vodka to spike it up (optional)
In a large kettle, combine all the ingredients except the vodka. Heat slowly, until the drink is steaming hot. Stir every now and then, and taste with a spoon whenever you feel like it. Do not let the drink get even close to boiling. Just keep it warm. Before serving, add vodka if you wish.
1 can of chunk pineapple
2 navel oranges, peeled and sectioned
1 cup of pecans or walnuts, chopped
1 cup of coconut, shredded
Maraschino cherries
Layer fruit, nuts and coconut. Sprinkle each layer with sugar and pineapple juice. Decorate top with cherries. Chill and serve.
Now comes a sweet offering from South America making ample use of sweet potatoes.
1/3 cup packed brown sugar
1/3 cup white sugar
1 Tbsp. cornstarch
1 pinch salt
1 cup orange juice
3 Tbsps. melted butter
sweet potatoes – cooked or canned
Boil sweet potatoes in skins until tender, then skin, slice and place in a casserole dish. Mix sugars and cornstarch in saucepan and stir. Stir in orange juice and butter. Cook until thickened over medium heat. Pour over sweet potatoes. Cover and bake at 350° for 15 to 20 minutes until hot.
Enjoy your Christmas feast, but watch your waistline as well!
With the Pinoys’ insatiable passion for food, expect only the most delicious on the Pinoy Christmas table, be it ever so humble. But other than the usual Pinoy Pasko goodies (like food for the gods and the most recycled Christmas gift of all – the fruitcake), wouldn’t it be nice to try other Christmas treats from other parts of the world for a change? Want to go Jewish? Greek? Austrian? Or Finnish? Here are some temptingly sweet ideas that you might want to try in your own kitchen in between your hectic Christmas shopping binges.
1 large egg
1 container (8 ozs.) reduced-fat sour cream
1/2 cup low-fat (1% milkfat) milk
1/4 cup sugar
2 Tbsps. all-purpose flour
1 tsp. vanilla
1/4 tsp. ground cinnamon
1/8 tsp. ground allspice
3 ozs. wide noodles (cooked and drained)
1/2 cup chopped, peeled, tart-cooking apples
1/3 cup mixed dried fruit bits or raisins
2 Tbsps. sugar
1/8 tsp. ground cinnamon
Preheat oven to 350°F. In a large bowl, stir together the egg whites, egg, sour cream, milk, the 1/4 cup sugar, flour, vanilla, the 1/4 teaspoon cinnamon, and allspice. Stir in the noodles, apple, and fruit bits. Spoon the noodle mixture into a lightly greased 1 1/2-quart casserole. In a small bowl, combine the 2 Tbsps. sugar and the 1/8 tsp. cinnamon. Bake for 15 minutes. Stir mixture. Sprinkle the sugar-cinnamon mixture over the noodles. Bake for 12 to 15 minutes more or until the noodle mixture is almost set in the center. Remove from oven. Let stand on a wire rack for five minutes. Makes four servings.
Nutritional information
One serving:
Calories - 325g
Total fat - 9 g.
Saturated fat - 5 g.
Protein - 11 g.
Carbohydrate - 50 g.
Fiber - 1 g.
Sodium - 121 mg.
Cholesterol - 93 mg.
2 sticks (8 ozs.) unsalted butter at room temperature
1/2 cup granulated sugar
1 egg plus 2 egg yolks
3 cups all-purpose flour
1/4 tsp. salt
1/2 cup almonds, finely chopped
about 50 whole cloves
1 cup confectioners sugar
Preheat oven to 350°F and grease two baking sheets. In a food processor, place the butter, sugar, egg and egg yolks, flour, salt, and almonds and process for 30 seconds or until just combined. Roll the mixture into balls about the size of a walnut and place a clove in each. Arrange on two baking sheets. Bake 25 to 30 minutes, or until golden brown. Remove the baking sheets from the oven and transfer the cookies to a rack. Leave to cool slightly, then dredge generously with confectioners sugar. The cookies can be stored in an airtight container for one to two weeks. To freeze, layer the cookies, without the dusting of confectioners sugar, in a freezer container, separating each layer with waxed paper. Makes about 50 cookies.
2 cups whole wheat flour
1 cup white flour
2/3 cup brown sugar
3 tsp. baking powder
2 tsps. baking soda
1/4 tsp. salt
2 cups buttermilk
1 cup chopped nuts (walnuts, almonds, or choose your favorite)
1 cup chopped prunes
1 cup chopped dried figs
1 cup chopped dried dates
1/2 cup raisins
1/2 cup currants
Sift the flours, sugar, baking powder, baking soda, and salt into a bowl. Slowly add the buttermilk and stir the mixture into a smooth dough. Mix in the nuts and dried fruits. Place into a loaf pan and bake in a hot oven (350°) for about an hour.
2/3 cup soft brown sugar
1 tsp. vanilla extract
1 cup whole-wheat flour
1 tsp. baking powder
pinch of salt
1-1/3 cup rolled oats
2 to 3 Tbsps. milk
1 cup Maraschino cherries
1 cup semisweet chocolate chips
Preheat oven to 375F. Grease two large baking sheets with one tablespoon of margarine. Set aside. In a large mixing bowl, cream the remaining margarine until it is soft and fluffy. Gradually add brown sugar and blend it into the margarine. Stir in vanilla extract.
Coarsely chop half of the cherries. Stir them into the sugar mixture. Slice the remaining cherries in half, and set aside. In a small bowl, sift together the flour, baking powder, and salt. Gradually add this to sugar mixture. Add rolled oats and milk, and blend to make a firm dough. Add chocolate chips and stir until they are evenly distributed. Roll the dough into balls. Place on cookie sheets. Imprint each with your thumb and place a cherry half on top. Bake in oven for about 15 minutes or until golden brown.
1 bottle of red wine
2-3 Tbsps. Madeira (optional)
1/2 cup raw sugar, or to taste
1/3 cup raisins
1-2 sticks cinnamon
5-6 whole cloves
peelings of orange
1/4 cup blanched, slivered almonds
1/4 cup vodka to spike it up (optional)
In a large kettle, combine all the ingredients except the vodka. Heat slowly, until the drink is steaming hot. Stir every now and then, and taste with a spoon whenever you feel like it. Do not let the drink get even close to boiling. Just keep it warm. Before serving, add vodka if you wish.
2 navel oranges, peeled and sectioned
1 cup of pecans or walnuts, chopped
1 cup of coconut, shredded
Maraschino cherries
Layer fruit, nuts and coconut. Sprinkle each layer with sugar and pineapple juice. Decorate top with cherries. Chill and serve.
1/3 cup packed brown sugar
1/3 cup white sugar
1 Tbsp. cornstarch
1 pinch salt
1 cup orange juice
3 Tbsps. melted butter
sweet potatoes – cooked or canned
Boil sweet potatoes in skins until tender, then skin, slice and place in a casserole dish. Mix sugars and cornstarch in saucepan and stir. Stir in orange juice and butter. Cook until thickened over medium heat. Pour over sweet potatoes. Cover and bake at 350° for 15 to 20 minutes until hot.
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