4 Christmas recipes from around the world that will excite your guests

As every region in Greece has its own customs and traditions, so every place in the world celebrates Christmas in a different way. Within these different traditions, of course, there are also the differences in the food that is served in each separate place.

In case you want to have an ethnic menu this Christmas and to excite your guests, here you will see 4 Christmas recipes from 4 different parts of the world.

“Tamales” from Mexico and Puerto Rico

In Mexico and Puerto Rico, “tamales” is the traditional Christmas dish. They are pies made with corn flour and stuffing of meat and vegetables.

Materials:

• 1/2 cup olive oil
• 350 grams of chicken breast fillet, finely chopped
• 250 grams of beef fillet, finely chopped
• 250 grams of pork fillet, finely chopped
• 1 leek, finely chopped
• 2 dried onions, finely chopped
• 1 spring onion, finely chopped
• 2 cloves garlic, mashed
• 2 green or red peppers, finely chopped
• 1 teaspoon chili, (optional)
• 3/4 cup tomato, finely chopped
• 2½ cup chicken broth
• 1/3 cup red wine vinegar
• 2 tablespoons brown sugar
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper
• 1/2 teaspoon black pepper
• 1/2 cup raisins
• 1/2 cup almonds, sliced
• some fresh coriander, finely chopped
• 1½ cup of yellow pumpkin puree
• 2 eggs, boiled, cut into thin slices
• 3 cups corn flour
• 100 ml sour cream

Implementation:

Put half a spoon of oil in a non-stick pan on medium to high heat. Add the chicken and cook for about 5 minutes. Remove it from the pan. Do the same process to cook the pork and beef. After removing the meat from the pan, add the leeks, the onion, the spring onions and the garlic and sauté for 5 minutes. Add the pepper and chili and sauté for a while longer. Add the tomato and cook for another 5 minutes. Add to the pan half the broth, the vinegar, the brown sugar, the smoked paprika, the salt, the red and the black pepper, bring to a high temperature and let them boil. Add the meat, lower the temperature a little and simmer until almost all the liquid has evaporated.

Remove from the heat and as soon as the mixture cools down a bit, add the onion, sliced, raisins, almonds and chopped coriander.

In a saucepan, lightly heat the remaining broth and put it in the blender along with the pumpkin puree, corn flour and a pinch of salt. Beat well until it becomes a dough. Leave this dough covered for 30 minutes. When the dough is ready, divide it into about 15 balls, 5 cm in diameter. Lay a cutting surface with plastic wrap, put the balls there and cover them with a fresh towel so that they do not dry out.

For each tamale place 1 square sheet of foil on a work surface and place 1 ball of dough in the center. Open the dough with your fingers to create a 15 cm sheet and add 1/3 of the filling cup in the center, leaving about 1.5 cm margin at the edges. Place a slice of egg on top.

Use the foil to fold the dough over the filling, from top to bottom, and then from side to side. Wrap the foil around the tamales creating something like small sachets. Steam the tamales for 1-1½ hours or until the dough is firm. Unroll when they are ready to serve and if you want, add a little sour cream on top.

Panettone – The most Christmas cake with Italian aroma

Materials:

• 250 grams of butter
• 6 eggs
• 100 grams of milk
• a little salt
• 650-700 grams of flour for a bun
• 2 sachets of dry yeast
• 150 grams of sugar
• Two vanilla
• 150 grams of raisins
• 120 grams of chopped candied fruit
• 50 grams of brandy
• zest of 1 orange

Implementation:

Put the flour, yeast, sugar and vanilla in the bowl of the mixer and mix them. Melt 150 grams of butter. Cut the rest of the butter into small pieces and leave it out of the fridge. Heat the brandy and add the raisins and the candied fruit. Set them aside for later. Put the eggs, melted butter, milk and salt in a bowl and beat with a whisk. Slowly add the flour. Knead for 7-8 minutes until the mixture becomes elastic and very soft. With the mixer running, add the butter pieces. Beat again for 2 minutes. Put the dough in a large buttered bowl, and leave it for about an hour until it rises. Put the dough back in the mixer and add the fruit. Knead for about 2-3 minutes. Spread the dough on the kitchen counter and with quick movements fold it. Divide into two small well-buttered panettone molds or one large panettone mold. The dough should cover 1/3 of the pan. Let it double again for about an hour and a half in a preheated oven. Brush the surface with egg white. Bake the panettone at 170 degrees in the air for about 40 minutes, until they overflow from the pan and brown well. Once you take them out of the oven, spread them with fresh butter to keep them soft.

* To activate the yeast, dissolve it in a bowl, sprinkle with a little sugar and add a little water. Stir to dissolve. Cover with cling film and leave on for 10 minutes. When the surface foams, it is ready to add it to the flour.

Eggnog – the Christmas drink of America and Canada

Materials:

• 12 eggs, separately
• 6 cups milk
• 2 cups sour cream
• 1 + 1/2 cup whiskey
• 1 + 1/2 cup sugar
• Or a glass of brandy
• 3 teaspoons nutmeg

Implementation:

In the bowl of the mixer, beat the egg yolks together with the sugar for about 8-10 minutes. Slowly add the brandy and whiskey. Put the mixture in the refrigerator for about 5 hours. Half an hour before serving, mix the milk in the frozen bowl, adding the nutmeg. In another bowl, beat the cream until it thickens. In another bowl, beat the egg whites until hard.

Gently put the egg whites in the bowl with the beaten yolks and then the cream. Garnish with a little nutmeg and serve in glasses with a ladle.

Pavlova

Pavlova is a meringue-based dessert named after the famous Russian ballerina Anna Pavlova. This sweet is believed to have been created in honor of the dancer on one of her tours in Australia and New Zealand in 1920.

Materials:
5 egg whites from large eggs
150 grams of granulated sugar
150 grams of sifted powdered sugar
1/2 teaspoon white vinegar
1/2 teaspoon vanilla extract
a little salt
500 ml sour cream
300 grams of strawberries
50 grams of sugar
1 tablespoon brandy
1 vanilla

Implementation:

Weigh the egg whites first and as many grams as there are grams should be the crystalline and powdered sugar respectively. Put the egg whites in the Dixer bucket and beat them on medium speed. Add the salt. Little by little, add the granulated sugar and continue beating the herring until tight peaks form. If the granulated sugar does not melt, beat a little more. Once the fish is well firm, add the vanilla and vinegar. Finally, sift the flour in the arena and mix it with a spatula and gentle movements.

Preheat the oven to 100 degrees in the air. Lay a grease gun on a sheet, draw a circle of 25-27 cm. With a spoon set the Tsarega on a tray. With a spoon make a puddle in the middle to put the whipped cream. Bake on the middle grill for about 1 hour and 30 minutes until the herring dries well. When it peels off the oilcloth and is crispy on the outside, then it is ready. Wash the strawberries, cut them in half and put them in a pan. Add the brandy, vanilla and finally sprinkle with sugar. Boil on medium heat for a few minutes until it becomes like a thin fish dish. Let it cool well. Put the pavlova on a tray and on top put a layer of whipped cream in a thick form. Garnish the whole surface, placing strawberries in the cream and garnish with the sauce at the last minute.

Read also:

Christmas Melancholy: A Survival Guide

The 4 signs they need to learn to be more polite to themselves

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