Delivering good stories
I think we all like Christmas time and all the joy it brings with it, but frankly for me is a little frustrating. Oh, the decoration is fine, it calms me after a stressful day at work, but the presents choosing and wrapping makes me want to book a flight to a distant country for a month or so. Putting aside my euphoria for unfinished business, let us browse and focus on the things that makes us so very happy (besides the presents) – the food!
As I explained my eagerness to fly away before, I figured as a way to deal with all, to focus on more food, and precisely to be creative with the Christmas deserts. So what if I actually can’t leave home this year, let me bring the world to my table. Even if this means guest from all over, everyone is more than welcome. After you read the delicious ideas, I’ll save you a seat on the Christmas feast!
First let us travel to the closest possible destination- the other exotic America, specifically- Brazil.
As their dessert will be so familiar by another name to you, still, Brazilians enjoy RABANADA as a sweet touch after Christmas dinner. It’s nothing that you will consider dessert at all, but international meal will require some sacrifices. The Brazilian Christmas dinner normally happens around midnight, so Rabanada doesn’t seem so strange, considering that it will be served around 2AM. Rabanada is a dish that Brazil has inherited from Portugal, and it a French toast covered not with maple syrup, but from Port wine reduction, honey and a cinnamon stick. Now does it seem more reasonable and interesting?
“May I have a bit of that tasty sherry trifle, sir?” Oh, come on, who doesn’t like that layered, creamy and fruity dessert? We know we do! But if this is not your best pick, let us tell a little story to make it better.
Trifle is the quintessential pudding that has graced British tables for more than four centuries. The earliest use of the name trifle was for a thick cream flavoured with sugar, ginger and rosewater, the recipe for which was published in England, 1596, in a book called “The good huswife’s Jewell” by Thomas Dawson. Sixty years later eggs were added and the custard was poured over alcohol soaked bread.
But today it has so many moderations and equivalents, that even if you don’t like the English version, you might change your opinion with the French, Russian, and Italian or even make your own. Put your favorite cream and fruits in a bowl, pour yourself a glass of small sherry, be creative, it’s your Christmas, after all!
Germany is the one European country with biggest traditional Christmas festive spirit. All big towns make huge holiday markets on the streets that welcome tourist and locals into a warm atmosphere of flavors filled with just baked bread and warmed red wine (a delicacy). Cozy and pleasant, this will surely put you in a mood if you’ve left yours at the airport. But it’s a must to try the oldest Germans Christmas dessert. The Stollen is a fruitcake with bits of candied fruits, raisins, walnuts and almonds and spices such as cardamom and cinnamon; sprinkled with confectioners’ sugar. Often there’s also a core of marzipan. A taste bomb with every bite. The Stollen is good-looking enough to win your guests from first sight, even if you think they will not enjoy it, just prepare it for yourself a week before the holiday, and eat it alone. We promise, it will be worth every calorie!
Pavlov is the typical summer dessert, we would think. Combining light taste and great looking fruits you will be mesmerized by the strange look and exactly like a child is curious when seeing something new and interesting, you’ll find yourself holding a plate and waiting for a peace.
This is a traditional Christmas New Zealand dessert made with a lot of fruits. The more the merrier.
Why Pavlov? The legend tells.. Well the real story as well, that it is named after the Russian ballet dancer Anna Pavlova. As a result from her visits either to Australia or New Zealand, she brought the recipe for that amazing dessert to Asia and popularized the traditional kitchen from the other side of the world, making it modern around the artistic circles of Moscow’s high society.
And the final suggestion for Christmas surprise is a South African tradition. We introduce the white, the creamy- the MELKTERT (or the less interesting- milk tart). An easy recipe, this will make you popular mostly for its interesting name. We can only hope that you will find in your heart to admit how good it is and like us; you will prepare it again, even if your guests don’t leave the dessert tray empty.
The meal consists of a sweet pastry crust containing a creamy filling made from milk, flour, sugar and eggs. The ratio of milk to egg is higher than in a traditional European custard tart or Chinese egg tart, resulting in a lighter texture and a stronger milk flavour.
It does seem simple, so if this is what you think, then just keep to the old way of preparing it and add a small amount of ground tulip leaves. Simple now!?:)
Enjoy your Christmas with a smile- our credo for the holidays. We share it with love!