Christmas Delights 2023/12/25 
1▲Grenada Christmas Cake 2020/12/25
This Caribbean holiday specialty, which is called Black Cake because of its signature color, Christmas Cake or simply "fruit cake," is a fruit cake that will actually leave you hankering for more. Plummy, boozy and sweet but not sugary, Black Cake is best described as plum pudding that has gone to heaven.
Most common in English-Caribbean islands like Trinidad, Barbados and Grenada, its origins are in the Irish Christmas Cake, an equally worthy fruitcake cousin. Primarily consisting of raisins, prunes and currants, Black Cake contains only a small amount of the multi-hued candied peel that makes most fruit cakes less than appetizing. To add flavor and moisture, the fruits are soaked in a rum and cherry wine mixture for weeks
Ingredients:
For the fruit mixture:
1 pound raisins
1 pound currants
1 pound prunes
1/2 pound candied cherries
1/4 pound mixed fruit peel
4 cups cherry brandy or cherry wine, divided
4 cups dark rum
1 cinnamon stick
2 star anise pods
1/2 vanilla bean
For the cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/8 teaspoon ground allspice
1 cup dark brown sugar
2 sticks (1 cup) butter, softened
6 eggs
1/2 teaspoon mixed essence (available in Caribbean markets)
1 tablespoon burnt sugar syrup (see note)
For the basting:
1/4 cup dark rum
1/4 cup cherry brandy
2 tablespoons sherry
1 dash Angostura bitters
Directions:
For the fruit mixture:
1. For the fruit mixture, mix together all the dried fruits then place half the mixture in a food processor along with 1/2 cup of the cherry brandy. Pulse until the mixture is a rough paste, then place it in a large, deep saucepan or stockpot. Pulse the remaining fruits with another 1/2 cup of cherry brandy to form a rough paste, then add that to the pot as well.
2. Pour the remaining cherry brandy and rum into the pot with the pureed fruit. Add the cinnamon stick and star anise pods. Split the vanilla bean, scrape out the seeds and add both the seeds and the bean to the pan.
3. Place the pan over medium-low heat and mix well until just under a boil. Stir often so it does not scorch on the bottom.
4. Remove the pan from heat, cover it and allow the mixture to sit for one or two hours or as long as overnight. Alternatively, place fruit and spices in an airtight gallon jar and store unrefrigerated in a cool, dark place for at least three weeks or as long as a year.
For the cake:
1. Preheat the oven to 250 F and grease two 8-by-3-inch cake pans, then set them aside.
2. Sift together the flour, baking powder, cinnamon, nutmeg and allspice.
3. Place the sugar and butter in a bowl and cream with an electric mixer until fluffy (about 4 minutes).
4. Add the eggs one at a time, beating well after each addition.
5. Add the mixed essence.
6. Using a slotted spoon, remove 3 cups of the fruit from its storage jar and beat well into the butter mixture.
7. Add the flour mixture 1/2 cup at a time, beating well after each addition, then add the burnt sugar syrup and mix well.
8. Divide the batter evenly between the prepared pans and bake for 90 minutes or until a cake tester inserted into the middle of the cake comes out clean. Remove cakes from the oven and cool in their pans for 20 minutes.
9. Combine the rum, brand, sherry and bitters for basting and brush evenly over the cakes. Allow the cakes to cool completely, then remove them from the pans and wrap tightly in plastic wrap or in a zip-top bag.
10. Store in a cool, dry place for at least three days before eating. The recipe makes two cakes, which can be refrigerated for up to three months. If doing so, re-baste with the rum mixture once a week.
2▲ Montenegro Patišpanj 2022/12/25
Sponge cake is a soft cake, using egg white, flour, sugar, sometimes baking powder is added. Some sponge cakes do not contain egg yolk, but most do. In Europe during 14-16 century Renaissance, sponge cakes that contain egg and yeast might be born in Spain. Its original name was Pan di Spagna, meant Spanish bread. Patišpanj is the ancient traditional cake of Montenegro, influenced by west Europe, particularly Spanish culture. The main ingredients are flour, eggs and sugar. To celebrate Christmas, Christmas garnish is added.
Ingredients: flour, eggs, sugar, vanilla, salt, baking powder, butter, warm waterChristmas garnish： cranberry, dill, Kajmak cream, icing sugar
3▲Finnish Joulutorttu 2019/12/25 Christmas Stars Christmas Star is also called Star of Bethlehem or Christ's Star, symbolizing there is a special light body, after birth of Christ, guided the doctor from the east to find Christ. Joulutorttu was named base on this. It is the most favourable foods for Finnish people to celebrate Christmas. It is crispy and puffy, dissolve in the mouth. It carries sour of fruit and is very appetizing.
Ingredients: Vegetable shortening (Crisco), flour, sugar, salt, eggs, cranberry jam, sugar
garnish: banana, coconut powder, sugar, cranberries
4▲Grenada Fruit Salad 2020/12/25
Grenada is famous for tropical climate; four seasons are like spring. Tropical fruits are grown and available there all year round. Fruit salad uses popular fruits of Grenada , mixed with nutmeg sauce, bringing colours, fragrance and taste. Christmas tree decoration is used; full of joy to the world.
Ingredient: papaya, kiwi, orange, guava, cheery tomatoes, dill
Nutmeg sauce: nutmeg, lime, orange juice, honey
5▲ German Kartoffelsalat 2019/12/12
Kartoffelsalat potato salad originated from southern part of Germany, the Swabia region. Later it was spread to all of Europe. It can be eaten cold or hot. Main ingredients are boiled potatoes and bacon, full of smoky flavour, sweet and sour, little spicy and very appetizing. Therefore, it is a very good appetizer.
Ingredients: red skin potatoes, SlabBacon, apple cyder, dijon mustard, sugar, black pepper, salt, onions, parsley, olive oil
Most common in English-Caribbean islands like Trinidad, Barbados and Grenada, its origins are in the Irish Christmas Cake, an equally worthy fruitcake cousin. Primarily consisting of raisins, prunes and currants, Black Cake contains only a small amount of the multi-hued candied peel that makes most fruit cakes less than appetizing. To add flavor and moisture, the fruits are soaked in a rum and cherry wine mixture for weeks
Ingredients:
For the fruit mixture:
1 pound raisins
1 pound currants
1 pound prunes
1/2 pound candied cherries
1/4 pound mixed fruit peel
4 cups cherry brandy or cherry wine, divided
4 cups dark rum
1 cinnamon stick
2 star anise pods
1/2 vanilla bean
For the cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/8 teaspoon ground allspice
1 cup dark brown sugar
2 sticks (1 cup) butter, softened
6 eggs
1/2 teaspoon mixed essence (available in Caribbean markets)
1 tablespoon burnt sugar syrup (see note)
For the basting:
1/4 cup dark rum
1/4 cup cherry brandy
2 tablespoons sherry
1 dash Angostura bitters
Directions:
For the fruit mixture:
1. For the fruit mixture, mix together all the dried fruits then place half the mixture in a food processor along with 1/2 cup of the cherry brandy. Pulse until the mixture is a rough paste, then place it in a large, deep saucepan or stockpot. Pulse the remaining fruits with another 1/2 cup of cherry brandy to form a rough paste, then add that to the pot as well.
2. Pour the remaining cherry brandy and rum into the pot with the pureed fruit. Add the cinnamon stick and star anise pods. Split the vanilla bean, scrape out the seeds and add both the seeds and the bean to the pan.
3. Place the pan over medium-low heat and mix well until just under a boil. Stir often so it does not scorch on the bottom.
4. Remove the pan from heat, cover it and allow the mixture to sit for one or two hours or as long as overnight. Alternatively, place fruit and spices in an airtight gallon jar and store unrefrigerated in a cool, dark place for at least three weeks or as long as a year.
For the cake:
1. Preheat the oven to 250 F and grease two 8-by-3-inch cake pans, then set them aside.
2. Sift together the flour, baking powder, cinnamon, nutmeg and allspice.
3. Place the sugar and butter in a bowl and cream with an electric mixer until fluffy (about 4 minutes).
4. Add the eggs one at a time, beating well after each addition.
5. Add the mixed essence.
6. Using a slotted spoon, remove 3 cups of the fruit from its storage jar and beat well into the butter mixture.
7. Add the flour mixture 1/2 cup at a time, beating well after each addition, then add the burnt sugar syrup and mix well.
8. Divide the batter evenly between the prepared pans and bake for 90 minutes or until a cake tester inserted into the middle of the cake comes out clean. Remove cakes from the oven and cool in their pans for 20 minutes.
9. Combine the rum, brand, sherry and bitters for basting and brush evenly over the cakes. Allow the cakes to cool completely, then remove them from the pans and wrap tightly in plastic wrap or in a zip-top bag.
10. Store in a cool, dry place for at least three days before eating. The recipe makes two cakes, which can be refrigerated for up to three months. If doing so, re-baste with the rum mixture once a week.
2▲ Montenegro Patišpanj 2022/12/25
Sponge cake is a soft cake, using egg white, flour, sugar, sometimes baking powder is added. Some sponge cakes do not contain egg yolk, but most do. In Europe during 14-16 century Renaissance, sponge cakes that contain egg and yeast might be born in Spain. Its original name was Pan di Spagna, meant Spanish bread. Patišpanj is the ancient traditional cake of Montenegro, influenced by west Europe, particularly Spanish culture. The main ingredients are flour, eggs and sugar. To celebrate Christmas, Christmas garnish is added.
Ingredients: flour, eggs, sugar, vanilla, salt, baking powder, butter, warm water
Christmas garnish： cranberry, dill, Kajmak cream, icing sugar
3▲Finnish Joulutorttu 2019/12/25
Christmas Stars
Christmas Star is also called Star of Bethlehem or Christ's Star, symbolizing there is a special light body, after birth of Christ, guided the doctor from the east to find Christ. Joulutorttu was named base on this. It is the most favourable foods for Finnish people to celebrate Christmas. It is crispy and puffy, dissolve in the mouth. It carries sour of fruit and is very appetizing.
Ingredients: Vegetable shortening (Crisco), flour, sugar, salt, eggs, cranberry jam, sugar
garnish: banana, coconut powder, sugar, cranberries
Ingredients: Vegetable shortening (Crisco), flour, sugar, salt, eggs, cranberry jam, sugar
garnish: banana, coconut powder, sugar, cranberries
4▲Grenada Fruit Salad 2020/12/25
Grenada is famous for tropical climate; four seasons are like spring. Tropical fruits are grown and available there all year round. Fruit salad uses popular fruits of Grenada , mixed with nutmeg sauce, bringing colours, fragrance and taste. Christmas tree decoration is used; full of joy to the world.
Ingredient: papaya, kiwi, orange, guava, cheery tomatoes, dill
Nutmeg sauce: nutmeg, lime, orange juice, honey
5▲ German Kartoffelsalat 2019/12/12
Kartoffelsalat potato salad originated from southern part of Germany, the Swabia region. Later it was spread to all of Europe. It can be eaten cold or hot. Main ingredients are boiled potatoes and bacon, full of smoky flavour, sweet and sour, little spicy and very appetizing. Therefore, it is a very good appetizer.
Ingredients: red skin potatoes, SlabBacon, apple cyder, dijon mustard, sugar, black pepper, salt, onions, parsley, olive oil
6▲Finnish Rosolli Beetroot salad 2019/12/19
Rosolli (Beetroot salad) is an appetizer. It is Finnish traditional Christmas foods.The main ingredient is beetroot, turning other ingredients to red; full of Christmas spirit. It is sweet and sour, very appetizing.
Ingredients: Beetroot, carrots, potatoes, apple, dill pickles cucumber, red onions
Dressing: Kermaviili sour cream, apple cider vinegar, sugar
6▲Finnish Rosolli Beetroot salad 2019/12/19
Rosolli (Beetroot salad) is an appetizer. It is Finnish traditional Christmas foods.
The main ingredient is beetroot, turning other ingredients to red; full of Christmas spirit. It is sweet and sour, very appetizing.
Ingredients: Beetroot, carrots, potatoes, apple, dill pickles cucumber, red onions
Dressing: Kermaviili sour cream, apple cider vinegar, sugar
Next, Christmas French Home Feast 2023/12/25
Publisher： Chef Kar Delight
Next, Christmas French Home Feast 2023/12/25
Publisher： Chef Kar Delight
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