Christmas is coming and countries all over the world love to eat different foods during the celebration.
Did you know that in Japan a lot of people eat KFC at Christmas because of the 70s ads? Demand is so great that KFC food must be pre-ordered at Christmas and an online delivery service has been created.
While we’re not sharing recipes for your favorite KFC chicken, here are a few traditional dishes and recipes from around the world that you can make this holiday weekend.
If you are using fresh beets, preheat the oven to 400°F. Wrap the beets in aluminum foil and place on a baking sheet. Bake until tender, 30 to 45 minutes.
When it is cool enough to handle, peel and cut into strips or slices. If you like, cut a portion for garnish and cut the rest into cubes.
Bring beef or vegetable broth to a boil in a medium saucepan. Add chopped beets, garlic, lemon juice, sugar, salt and pepper.
Preheat oven to 350 degrees. In a large bowl, mix rice flour, baking powder, salt and sugar. Make a well in the center and pour in the melted butter, coconut milk and eggs. Whisk the mixture until smooth.
Wash and dry the banana leaves (if using), then place in a 9″ cast iron skillet. (One sheet is sufficient, but if more is needed, make sure the leaves overlap so there are no gaps.) Brush the leaves with oil and trim the edges, leaving 1-2 inches of overhanging parts. Alternatively, generously brush the skillet with butter.
Pour the mixture into the skillet and bake for 15 minutes. Remove from oven and sprinkle with salted egg and cheese. Return the skillet to the oven until the bibinka is golden and browned and a toothpick inserted in the center comes out clean, 20 to 25 more minutes. Brush with more melted butter and sprinkle with coconut if desired.
Take a large saucepan and put the pre-washed pork in it along with the chopped onion, chopped green chili and 2 cups of water. Keeping the heat on medium, cover and cook the pork for about 20-30 minutes, or until tender.
Meanwhile, prepare the masala sauce. Blend the Kashmiri chili, fresh ginger root, garlic cloves, black pepper, cumin seeds, cloves, cinnamon sticks, vinegar, oil and a little water (if needed) in a blender until smooth. postpone.
Once the meat is tender, take it out and cut into cubes (even the fat will add flavor and melt).
Meanwhile, heat a large saucepan and sauté the chopped green chili and onion until golden brown.
Add all of the cooked pork to the sautéed peppers and onions and cook, stirring, for 2 minutes. Then add the curry paste and salt along with the broth and feni.
Stir well and bring to a boil, then reduce heat to simmer. Stir frequently and cook until thickened, then set aside.
After cooling, mash the radishes in a medium bowl using a potato masher or potato masher. Mix all other ingredients.
Place the mixture in a baking dish and bake in the oven at 325°F for one hour. The casserole should be brown and fully cooked.
Take hibiscus and 1 sq. (4 cups) water in a medium saucepan over medium heat. Remove from heat and let steep for about 20 minutes.
Meanwhile, press the sharp side of 10 cloves into one orange. Repeat with the remaining cloves and oranges. Quarter of an orange.
Strain the hibiscus mixture into a large (10-12 liter) saucepan, discarding the solids. Pour into a saucepan and add the remaining 5 liters. (20 cups) water, cloves, tejocot, guava, cane sticks, piloncillo, apples, pears, plums, walnuts, raisins, and cinnamon sticks. Bring the water mixture to a boil over medium heat, stirring occasionally to dissolve the piloncillo. Reduce fire to minimum. Simmer over low heat, stirring gently, until the flavors are completely absorbed and the fruit is tender, about 1 hour.
Dough: Combine flour, sugar, baking powder and salt in a food processor. Add the butter and beat until the largest pieces are about the size of a pea. Add eggs, 1 tablespoon milk, vanilla and orange zest; beat until dough forms. If the dough looks dry, add the remaining 1 tablespoon of milk.
Divide the dough in half. Shape each half into a rectangle, wrap in plastic and refrigerate until firm, about 2 hours.
For the filling: In a food processor, combine the figs, raisins, honey, brandy, cinnamon, cloves, nutmeg, orange zest, vanilla and salt until a thick paste forms. Transfer the pasta to a bowl and add the pecans. Measure out 1/4 cup of the filling, place it on a piece of plastic wrap, and roll into a roll about 10 inches long. Freeze until firm. Repeat the process with the remaining filling (you should have about 10 logs).
Working with one rectangle of dough at a time, place dough on lightly floured parchment paper. Roll out the dough into a 15″ x 10″ rectangle and just under 1/4″ thick. Transfer the parchment to a baking sheet and refrigerate for 30 minutes. Repeat the process with the remaining dough.
Cut each rectangle of dough crosswise into five strips 3 inches wide. Place a strip of dough on the work surface with the long side parallel to the edge of the work surface. Lay a strip of filling along the top edge of each long side. Fold the remaining dough over the top of the filling to close it. Place on a parchment-lined baking sheet, seam side down. Refrigerate until chilled, about 30 minutes. Repeat the process with the remaining dough and filling.
Preheat oven to 350 degrees. Cut the log into 2-inch pieces. Using a paring knife, make 2 slits on one side of each piece, being careful not to cut all the way through. Shape each piece into a crescent shape with slits on the outside of the crescent. Transfer onto a baking sheet lined with parchment paper. Bake, flipping halfway through, until the bottom is browned and the top is lightly golden, 18 to 22 minutes. Cool on a sheet on a wire rack.
Frosting: Beat egg whites and powdered sugar until smooth. Stir in vanilla. Transfer to a piping bag fitted with a very small round tip. Spoon frosting over cookies, let stand until set. Glazed cookies can be stored between parchment paper in an airtight container at room temperature for up to 2 days.
Add the bell pepper, chopped onion, requito, garlic, adobo, oregano, and bay leaf and stir to combine. Cook until pork inside is no longer pink. Remove bay leaf from mixture and let cool.
Prepare the masa dough: In a large bowl, grind the peeled yautia and green plantain (or peeled and peeled yuca). Use disposable gloves, as raw bananas can stain your hands and kitchen towels.
Place the masa on cheesecloth or a fine sieve for at least three hours to drain excess water.
When the dough is ready, add the garlic, recaito, salt, and enough achiote oil to moisten the dough and add some color. You are now ready to assemble and wrap the pastels.
Pastel Wrapping: Prepare a workbench for assembling and wrapping pastels. If you have friends helping you, create a pipeline. Prepare 20 (10″ x 5″) banana leaves, 20 (8″ x 4″) rectangles of parchment paper, and 20 (18″) kitchen twine.
Lay a piece of parchment paper on top of each pastel and place a banana leaf on top. Brush a rectangle of akhiote butter on the center of a banana leaf.
Place the edge of the banana leaf over the pork filling. Then repeat the same with the other side of the banana leaf so that the masa completely covers the top of the filling.
Lay the top and bottom edges of the parchment paper on top and fold or fold the edges down to create a horizontal seam. Turn the end down.
Tie with thread in both directions. At this point, you can freeze any pasta you don’t plan on cooking and eat right away. Place them in a resealable bag, date, label and freeze.
To prepare the pasta: Bring a pot of salted water to a boil. Place the pastels in the water, making sure they are submerged. Reduce heat and simmer for 1 hour.
Using tongs, remove the pasta from the boiling water and place them on a plate. Carefully cut each strip with kitchen scissors, then very carefully unfold the banana leaf and parchment. Put the crayons on a plate.
Place the sugar loaf on top of the red wine mixture (about 1 inch from the surface). You can use special “torches” made for this purpose. You can also use some sort of wire mesh to put on the sugar buns.
Soak the sugar loaves in the rum and set the alcohol on fire. The sugar will melt and drip into the wine. Add rum (a little at a time) to keep the fire going until the candy bars are used up.
When the sugar buns are ready, gently toss and serve. You can also use orange or lemon wedges if you like.
Note how to set the rum on fire: Pour the rum into a small spoon, light the “outside” of the Feuerzangenbowle and pour it over the sugar loaf.
To make the dough, mix flour and salt in a large bowl. Make a well in the center and add the soft butter and condensed milk, stir gently until all the liquid is absorbed. Add water only as needed and continue to knead until the dough has set. Place the dough in an oiled bowl, turn over and rest for 30 minutes.
To make the potato filling, put the potatoes in a saucepan and cover with water. Bring to a boil and simmer until soft, about 10 minutes. Drain the water and set aside. Melt 1/2 cup butter in a medium skillet over medium heat. Fry the onion in oil until soft. Mix onions with potatoes and cheese and season with salt and pepper.
To prepare the sauerkraut and cabbage filling, pour the drained sauerkraut into a large saucepan. In a medium skillet, sauté 2 onions in 1/2 cup butter until soft, about 5 minutes. Stir the onion into the sauerkraut along with the cabbage and chicken stock cubes. Cook over low heat until the liquid has evaporated. Season with pepper and remove from heat. Let the mixture cool, then run it through a meat grinder or food processor.
Remove the dough from the bowl and place on a lightly floured surface. Roll out to 1/8 inch thickness. Cut into 3 inch circles. Place a tablespoon of filling on one side of the circle. Fold the other half over and press the edges to seal. Put the finished dumplings on a baking sheet sprinkled with flour and cover.
Bring a large pot of water to a boil. Put 10 or so dumplings into the water at a time. Cook for 3 to 5 minutes, then drain in a colander to drain off the water. Put the finished dumplings on a lightly oiled plate, turn over and coat with a thin layer. This will prevent them from sticking together. Serve dumplings with fried onions and sour cream. Chilled dumplings can also be fried in vegetable oil to get a nice crispy crust.
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Post time: Dec-24-2022