gemiusXmas_Book of Christmas goodies_December 2010


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Christmas present for Gemius Clients - gemiusCookies :)

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gemiusXmas_Book of Christmas goodies_December 2010

  1. 1. A Book of Christmas Goodies
  2. 2. Merry Christmas to all Readers! May this be a joyful season ofgood health, soothing family gatherings and warm hearts. We wishyou a prosperous New Year, successful both in private andprofessional life. These Holidays are a time of magic, when the gooddreams come true, animals speak in human voices and even themost everyday things become exceptional. The same spell has beencast on one of the Gemius metrics, a small creature well known toall internet users – the cookie. On this magic occasion, they can takea more physical form and become home-made biscuits. Since weoperate on many European markets, we give you a selection ofrecipes for traditional treats from all countries on the Gemius map.We hope these goodies will sweeten up your Christmas, filling yourhome with the aromas of honey, cinnamon, oranges…Best Holiday wishes from the Gemius team!
  3. 3. Pryaniki Russian Gingerbread Biscuits Ingredients: 3 cups flour 1/8 tsp salt 1 tsp baking soda 1/2 tsp ground cinnamon 1/2 tsp ground cardamom 1/2 tsp ground nutmeg 1/2 tsp ground allspice 2 egg yolks 1/2 cup sugar 1 tsp vanilla 1 cup honey Thick berry jam Optional: 1/2 cup icing sugar Method: Sift the flour, salt and baking soda into a bowl and add the spices. Put the egg yolks and sugar together in a bowl and whisk until white and thick. Melt the honey until it is liquid and stir in the vanilla. Set aside to cool slightly before adding the honey to the egg mixture. Stir this mix into the flour to form a stiff dough. Cover and refrigerate for about an hour. Take approximately a tablespoon of dough and roll into a ball on a lightly floured surface. Flatten the dough and place around 1/2 teaspoon of jam into the middle. Pinch the edges together to close and roll on a lightly floured surface to shape into a ball. Place each ball onto a greased or non-stick baking tray with plenty of space between each ball - they will spread as they cook to around twice their original size. Pre-heat the oven to 175 degrees C. Bake for 10-12 minutes, rotating the tray half way through. These gingerbread biscuits are great plain, but you can also glaze them with thin icing made from the icing sugar and water, or roll them directly in the icing sugar powder.3 RUSSIA
  4. 4. MaslenkiBulgarian BiscuitsIngredients:3 eggs3/4 cup sugar1 cup lard4 cups white flour1 tsp. baking powder2 tsp. vanillayour favourite jamMethod:Beat the eggs well and then add sugar; beat until light and foamy (about 5 minutes). Melt the lard, andwhen slightly cooled (so as not to cook the eggs), slowly add the lard to the egg and sugar mixture.Combine the dry ingredients. Slowly add the flour mixture to the egg and lard mixture to create a firmdough. Divide into 3 balls. Roll out each ball until it is 1/4-inch thick. With a small glass or pastry cutter,cut circles. In half of the circles, punch a 3/8-inch hole in the centre.Bake in an oven preheated to 375°F for 8-10 minutes. Remove and when completely cooled, spread the fullhalves with jam. Top with the halves with holes. Dust with powdered sugar, if desired. Makes about 4dozen biscuits. BULGARIA 4
  5. 5. Jõulupiparkoogid Estonian Gingerbread Ingredients: for 1.3 kg of gingerbread dough 250 g light (corn) syrup 200 g sugar 2 tsp ground cinnamon 1 tsp ground cloves 1-2 tsp ground cardamom 1 tsp ground ginger 0.5 tsp ground allspice 0.5 tsp ground nutmeg 250 g butter 2 large eggs 600 g plain flour 2 tsp baking soda Method: Mix the syrup, sugar and ground spices in a saucepan and bring to the simmer. Add the cubed butter and stir, until the butter melts. Remove the pan from the heat and cool. Add eggs, one at a time, stirring vigorously with a wooden spoon (or simply use a mixer). Mix flour and baking soda, then add gradually to the syrup and sugar mixture. Knead until all ingredients are thoroughly combined. Wrap in cling film and place in the fridge at least overnight, preferably for a few days. To make the cookies, divide the dough into manageable chunks and roll into 3 mm thickness on a lightly floured pastry board. Transfer to a baking tray. Bake at 200°C in the middle shelf of a pre-heated oven for 6-9 minutes, until cooked through. Cool, then decorate with a sugar glaze. To make the sugar glaze: Mix 1 egg white with enough icing sugar to get a thick and glossy glaze. Put into a piping bag with a very small hole and decorate.5 ESTONIA
  6. 6. MedovnickySlovakian CookiesIngredients:1 & 1/4 lb. flour,3/4 lb. dark brown sugar,4 eggs, beaten well,3/4 cup honey,1 teaspoon vanilla,1 teaspoon baking soda,2 ounces sweet butter,1 beaten egg for brushing biscuits.Method:Mix flour and butter, sugar and soda. Beat eggs well, add honey, and mix well with flour mixture.Let it stand in refrigerator overnight. Roll the dough about 1/8 inches thick and cut out with pastry cutteror take about a teaspoon of dough, flatten, brush over with egg. Put one half almond or chocolate chip oneach cookie. Place on greased baking trays, about 3 inches apart. Bake in a pre-heated oven at 200-250° Cfor about 7 minutes. SLOVAKIA 6
  7. 7. Rizdwjani korzhyky Ukrainian christmas biscuits Ingredients: 600 g flour 150 g honey 200 g sugar 150 g margarine 3—4 eggs 1 tea spoon of cinnamon with the ground carnation 1 tea spoon of soda Method: Combine flour with soda, add margarine and mix. Then add sugar, 2 whole eggs with 2 yolks, warmed honey with carnation and cinnamon. Add dough. If dough is too stiff — add 1—2 spoons of sour cream. Cover dough and leave overnight in a cold place. Roll dough and shape biscuits. Put biscuits on greased baking tray, glaze with egg yolk and bake in oven (temperature 200° C). Traditionally, the biscuits are coloured red with beetroot juice.7 UKRAINE
  8. 8. SigarerNorwegian CigarsIngredients:(makes 75 cigars)175 g butter1 cup sugar125 g hazelnuts2 tbs. whipped cream3 cups flourDecoration:150 g cooking chocolatea small amount of cocoa butter (optional)Method:Beat the soft butter with sugar and add cream. Grind the hazelnuts. Add them to the butter and stir in theflour. Knead the dough quickly.Divide the dough into 5-centimeter "cigars" and transfer them onto a lined baking tray. Bake in 175 ° C for10-15 minutes, until golden-brown at the edges. Once baked, leave in the oven for 10 min, then removefrom the sheet and set aside to cool down completely.Melt the chocolate with cocoa butter (optional) in a bain-marie or in a small saucepan over boiling waterDip one end of each cigar in the melted chocolate and place them on baking paper to cool.Store the "cigars" in a cool place. NORWAY 8
  9. 9. Trupininis Crumble Ingredients: ½ kg flour 150 g butter 250 g sugar 3 eggs ½ packet baking-powder Lemon peel Thick fruit or berry jam Method: All the products are kneaded in the bowl in a cold room, covered and kept in a fridge for about 1 hour. A baking tray is covered with baking paper, greased with butter and sprinkled with flour. Dough is crumbled or grated with a large-holed grater straight onto the baking tray. After half of the dough is crumbled, fruit or berry jam is spread on it. The remaining dough is crumbled on the top and quickly baked in a hot oven for 30 – 40 min. The baked crumble is sprinkled with sugar powder and sliced for serving.9 LITHUANIA
  10. 10. Polish delightOrange CookiesIngredients:125 g shortening60 g sugar150 g flourvanilla sugar140 g icing sugar2 tbs. water200 g candied orange peel1 tbs. milkMethod:Place the flour, sugar, softened shortening, vanilla sugar and milk in a food processor and mix well.Transfer the lot onto a board sprinkled with flour and knead quickly. Roll the dough to app. 1/2 cm inthickness and cut out the shapes.Place the biscuits on a lined baking sheet. Bake for 10 min in 180° C.Mix the icing sugar with water. Spread the sugary paste over cooled cookies and decorate each with thecandied orange zest. POLAND 10
  11. 11. Cozonac romanesc Romanian Christmas Cake Ingredients: 1 kg wheat flour vanilla 4 whole eggs 60 g yeast 4 egg yolks 100 g raisins 4 egg whites 600 g walnuts or poppy seeds 200 g sugar 10 g salt 50 ml rum 500 ml milk For the preparation of two baking tins: 100 g butter 50 g butter 1 lemon 50 g caster sugar 1 orange Method: First the dough is prepared with half the quantity of milk to which an appropriate amount of flour is added, then add the yeast. Mix everything well and sprinkle with flour. Leave the dough in a warm place to rise for about 30 minutes. Meanwhile, the rest of the milk, the sugar, the whole eggs, the egg yolks, the grated rinds of the lemon and the orange, the salt and the vanilla should be mixed well in a pot over a very low heat, or in a bain-marie over boiling water. After the dough has risen, add this mixture to the dough and start kneading. While doing this, add more of the flour as required. Beat the egg whites until stiff, fold into the dough, and continue kneading. During this process bubbles will start to form. When you consider the dough to be sufficiently kneaded add some slightly warmed butter and knead again. Then fold in the raisins, the walnuts (or poppy seeds) and the rum. How these are folded in will determine the pattern of the final cake (see photos). Cover the dough with a warm towel and leave to rise again in a warm place. While the dough rises, grease well with butter the base and sides of loaf tins and then sprinkle sugar on the greased interior. After the dough has risen sufficiently, divide it and put each part into one of the loaf tins in so that the dough fills only about half of each tin. Then let it rise again in the baking tins, make sure no cold air can reach them and that the place is constantly warm. When the dough has risen to about 3/4 of the tin, spread butter on top of the loaves, followed by a sprinkling of crushed sugar cubes. Place the baking tins in a good oven. Set the stove to a rather low temperature (120° C - 150° C). Part way through turn the loaf tins around in the oven to ensure that the cake rises equally on all sides. Bake (usually around 50 minutes to one hour) until the top of the cozonac has a nice brown colour.11 ROMANIA
  12. 12. MincemeatBritish CookiesIngredients:1 lemon150g raisins150g sultanas85g mixed peel1 cooking apple, washed, cored and quartered150g currants150g brown sugar150g shredded suet1/2 tsp ground ginger1/2 tsp ground cinnamon1/2 tsp grated nutmeg4 tbsp. dark rum, brandy or whisky (or a mixture)Method:Wash the lemon and boil it whole in a saucepan of water for about 1 hour or until soft. Allow to cool andcut in half. Keep the juice, rind and skin but discard the pips.Place the lemon, rind, skin and juice in a food processor along with the raisins, sultanas, mixed peel,unpeeled apples and mix to a thick paste. Dont process the currants.Tip the paste into a large bowl and add the currants, sugar, suet and spices. Mix well and pour in thewhisky and rum. Store the mincemeat in jars or plastic containers in the fridge and it will keep for months. GREAT BRITAIN 12
  13. 13. Piparkūkas Latvian Christmas Gingerbread Ingredients: 100 g honey 80 g sugar 100 g butter 400 g flour 150 g water 2 eggs A pinch of salt, citric acid, baking soda 1 teaspoon gingerbread spices (mixed according to personal taste): Ground cloves, coriander, cardamom, cinnamon, ginger powder, black and aromatic pepper. You can also add vanilla sugar, nutmeg, anise and grated citrus peel. Method: Most or all of the sugar is simmered in a pan, until it becomes brown. Add half the required amount of water, stirring, until the mass is free of clots. Meanwhile mix honey with butter and the remaining amount of water. Boil and cool it a bit. Add to this mass eggs, spices, salt, soda, citric, warm caramelized and chilled sugar. Add the flour and, while its still warm, mix it well until the dough becomes smooth. Wrap dough in plastic or foil and place in refrigerator for several hours or overnight. Before baking, it is recommended to keep dough at room temperature so it becomes softer. Take risen gingerbread dough, heat it by kneading well one more time. Then roll it and squeeze biscuit shapes of your choice, place them on a greased baking tray, daub with beaten egg and bake at 200 ° C for 12-15 minutes in a pre-heated oven. Remember, the true taste of gingerbread is obtained only after a couple of days.13 LATVIA
  14. 14. Diós PatkóHungarian Nut CrescentsIngredients:Dough: Egg wash:1 cup butter 1 egg yolk1 cup vegetable shortening Few drops of water6 ¼ cups of plain flour Sugar for the pastry board2 tablespoons, active dry yeast½ litre sour cream3 each egg yolks1 pinch saltFilling:¼ kg ground walnuts1 1/4 cups sugar1/4 teaspoon cinnamon1 teaspoon vanilla extract3 egg whites, stiffly beatenMethod:In a bowl, cut the butter and shortening into the flour until the mixture is crumbly.In a separate bowl, mix the yeast into the sour cream, then add egg yolks and salt. Combine with the flourmixture. Mix until smooth and the sides of the bowl are clean.Form into a large ball, cover and chill overnight. To make filling, mix walnuts, sugar, cinnamon, vanillaand stiffly beaten egg whites together in a bowl. To make egg wash, mix egg yolk and a few drops of waterin a small bowl.Preheat oven to 180°C. Sprinkle granulated sugar onto a pastry board. Divide the dough into six portions.Work with one portion at a time, refrigerating the dough you are not using. Roll out the dough to 1/8-inchthick and sprinkle with more sugar. Cut into 2 x 2-inch squares. Place a bit of the nut filling along one endof the square and roll up. Form into a crescent. Place seam side down on a greased baking sheet.Paint with egg wash. Bake at 180°C for 15-20 minutes. Remove from oven and cool on wire racks.Makes 10 dozen. Note: Make sure you let the dough chill overnight to make it easy to work with. You maywant to halve the recipe for a smaller yield. HUNGARY 14
  15. 15. Orechove dorticky Christmas Biscuits Ingredients: Biscuits: Filling: 2 sticks (8 oz or 1 cup) of soft, 1 stick of unsalted butter (4 oz) unsalted butter 2 egg yolks 2/3 (5 oz) cup of sugar 1/4 cup of sugar 1 tsp of grated lemon rind 1 tsp of vanilla extract 1 tbs vanilla extract 1 tbs of unsweetened cocoa 4 egg yolks powder 2 and 1/4 cups (18 oz) of plain flour Topping: 1/2 cup of ground walnuts 1 bar dark baking chocolate (4 oz) Optional: 1 tbs of unsweetened walnut halves, about 1 cup cocoa powder (that’s if you like things really chocolaty) Method: In a big bowl, mix the butter, sugar, lemon rind, vanilla extract, egg yolks and ground walnuts. Slowly mix in 1 and 3/4 cups of four. Work the mixture into a dough and place it in the fridge for about 2 hours (or overnight). Remove the dough from the fridge and let it stand in room temperature until it is workable (about 1 hour). Roll out the dough onto a floured surface until it is about 1/4 inch thick (also coat the rolling pin with flour; as you are rolling out the dough, keep sprinkling it with a little bit of flour at the time to prevent sticking). Use pastry cutters to cut out the various shapes of biscuits; keep in mind that the final product is going to be quite filling so the smaller the biscuit, the better. Transfer the cut biscuits on to an ungreased baking sheet (use a spatula for the transfer if necessary) and bake them in a pre-heated oven for 10 to 12 minutes at 325 degrees F. Let the biscuits cool down. In a medium-sized bowl whisk together sugar, cocoa powder, vanilla extract and egg yolks. Add in the butter (room-temperature) and whisk everything together until the mixture appears smooth and creamy. Spread the cream on top of a biscuit and cover it with a second biscuit to make a sandwich; make sure that the cream layer is thick, about 1/4 of an inch. Also, use a piping bag to layer the filling on the top so that the sides don’t get messy. Continue creating biscuit sandwiches until there are no more “naked” biscuits left. Melt the chocolate bar according to the directions on the bar package. Dip one side of each sandwich into the chocolate. Top each biscuit with a walnut half.15 CZECH REPUBLIC
  16. 16. VanillekipferlVanilla CroissantsIngredients:one Vanilla pod70 g icing sugar160 g butter200 g flour70 g ground almondsVanilla sugarMethod:Cut vanilla pod in half, scrape out the seeds . Mix butter with icing sugar, then quickly add flour, groundalmonds and vanilla (1/2 vanilla pod). Let the dough stand in the refrigerator for 30 min.Make 2 strands out of the dough (thick as a finger) and cut it into small pieces (4-5 cm).Pull ends to form a half-moon or a "C". Lay onto a parchment lined baking sheet. Bake at 170 C° for 12minutes in a pre-heated oven. Mix icing sugar and vanilla sugar. Carefully, toss hot half-moons in thesugar mixture. AUSTRIA 16
  17. 17. Table of contents:PryanikiRussian Gingerbread Biscuits 3MaslenkiBulgarian Biscuits 4JõulupiparkoogidEstonian Gingerbread 5MedovnickySlovakian Cookies 6Rizdwjani korzhykyUkrainian christmas biscuits 7SigarerNorwegian Cigars 8TrupininisLithuanian Crumble 9Polish delightOrange Cookies 10Cozonac romanescRomanian Christmas Cake 11MincemeatBritish Cookies 12PiparkūkasLatvian Christmas Gingerbread 13Diós PatkóHungarian Nut Crescents 14Orechove dortickyChristmas Biscuits 15VanillekipferlVanilla Croissants 16
  18. 18. ContactGemius SA7 Woloska St,Mars Building, Staircase D, 2nd FloorWarsaw 02-675Phone no. +48 22 874 41 00Fax no. +48 22 874 41 01contact@gemius.comwww.gemius.comEntered into the Registry of Businesses kept by the District Court of Warsaw – XIII CommercialDivision of the National Court Registry under No. KRS 0000041076, tax identification No. NIP527-22-41-358, with share capital of PLN 1,285,977.00 (fully paid).