I've opened a bottle of wine for the first time in... a year. I virtually don't drink these days. Last time it was a beer in summer. Even if I felt like it, I never opened it.
The wine is good, Italian, red and pleasantly warming. Cheers! to all absolutely wonderful Cure-heads. Enjoy Christmas!
I've opened a bottle of wine for the first time in... a year. I virtually don't drink these days. Last time it was a beer in summer. Even if I felt like it, I never opened it.
The wine is good, Italian, red and pleasantly warming. Cheers! to all absolutely wonderful Cure-heads. Enjoy Christmas!
That looks gorgeous! Oh and hey, I think I might recognize the site that’s on your screen.
Enchiladas (with shredded chicken, cheese and roasted poblano peppers and homemade enchilada sauce) came out well, but aren’t difficult. Panettone came out shockingly good for the first time but was so much work (four hours rising time) that I don’t foresee doing it often. Look forward to having some with coffee in the morning. Not too sweet.
I said on the other thread that I had taken some pics of Christmas food (very ordinary not porn ). So here they are.
Almost all is traditional food served on Christmas Eve dinner and also later on Christmas because there's always too much for one dinner During Christmas Eve evening there is no meat on the table. It's a traditional issue, partly coming from the catholic religion rules, partly from the old historical tradition to celebrate with the food of the poor to not forget about the fleeting nature of life and wealth, as only the mighty could afford to often have meat on their tables. Partly it's another historical tradition to lock the pantries to save the best food and make space in stomachs for actual Christmas days which were time of a total gluttony. And finally some say that this evening we shouldn't eat our animal friends as according to the rural tradition it's the only night in a year when animals are especially appreciated and rewarded for their hard work and they can even talk with a human voice then.
Sorry for the quality of the first pictures, obviously I was too hungry to take them in a better way. Silly me...
Hot red borsch served with little dumplings (pierogis) called "little ears" and stuffed with mushrooms. The best ones are with bolete mushrooms growing only in the forests.
Handmade pierogis stuffed with sauerkraut and mushrooms. And also fried sauerkraut with mushrooms which has a bit different taste thanks to the spices.
Salads. One very traditional made from boiled carrots, parsley root, celeriac, potatoes, boiled eggs, pickled cucumber, fresh apples and mayonnaise. The other one, less traditional, with pickled herrings, pineapple and mayonnaise sauce.
Absolutely traditional: poppy seed cake, Cracovian cheesecake and kutia (kutya) consisting of boiled wheat berries with poppy seed, raisins, almonds and honey.
A much less traditional pischinger which is made from many layers of thin waffle and chocolate cream. Chocolate cake with just dark and white chocolate thick mousses with a minimal amount of sponge cake. Honey cake with fantastic chocolate cream with a drop of rum.
Oh lioness your feast looked awesome ! A number of the foods, the desserts in particular, look familiar to me. My grandmother loved feeding us kuita! Anyway, thank you for sharing your photos and I really wish computers came with a scratch and sniff feature for times like these.
That's traditional here too. Mákos bejgli (pron. markosh beyglee). We also have diós (deeosh) bejgli which is made with ground walnuts instead of the poppy seed
Danielle It's also a tradition to have at least 12 dishes on the table. Silly me again, I tried to follow it even though actually I was eating all of these delicious things one day later
@notkristie borsch(t) (in original barszcz, pron. barshch) is a fantastic soup, I couldn't live without it. When hot, with something so great as "little ears" (uszka, pron. ushka) it tastes just heavenly.
steve Here there is also a version with nuts but less popular and not so strongly connected with Christmas. It's called strucla orzechowa (pron. strootsla ozhehova), what I have is strucla makowa (pron. strootsla makova).
It's fun to present and talk about food, also this traditional kind. I hope it might be a little boost for others to show more often what you eat in your homes, what you took over from your grandparents, where it comes from or what you have loved in places you live these days. We all have our roots somewhere and we put down our owns.
But I don't see And I don't feel But tightly hold up silently My hands before my fading eyes And in my eyes Your smile
I mistook stars reflected in a pond at night for those in the sky.
Thanks everyone, yes it was delicious. Thank goodness for Jamie Oliver. Its very easy, don't know why I haven't made it before, definitely make it again . You are all welcome to some
Then the heat disappears and the mirage fades away.
Chicken with wild/brown rice. Took forever, but sooooo good. Falling off the bone. Took the picture after half the chicken had already been removed. It is a New York Times recipe that comes from a recipe developed in prison.
). So here they are.
