History of Holiday Foods


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Wondered about the various Holiday traditions and recipes?Take a look and find out more about mince pies, yule logs and pumpkin pies among others!

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History of Holiday Foods

  1. 1. History of Holiday TREATS
  2. 2. Pie nce Mi Mince Pies, “Christmas Pies,” originally were filled with meat such as lamb. Today they tend to be filled with a dried fruit. They were first made in an oval shape to represent the manger that Jesus slept in as a baby. During the Stuart and Georgian times in the UK, mince pies were a status symbol at Christmas. Having these fancy pies meant that you were rich and could afford the best. Today they are normally made in round shape and can be eaten hot or cold.
  3. 3. Make it Yourself Yields: 8 servings Prep time: 20 min Cook time: 50 min Ingredients: Pastry for 9-inch two crust pie 1 quart prepared mincemeat Brandy to taste Preparation: Preheat oven to 425 degrees F. Prepare pie pastry. Spoon prepared mincemeat into pastry-lined plate. Add brandy to your taste. Cover with remaining pastry and flute. Cut slits in pastry so steam can escape. Cover edge with aluminum foil to prevent excessive browning. Bake pie 40 to 50 minutes or until crust is lightly browned. Remove aluminum foil during last 15 minutes of baking. Remove from oven and cool on a wire rack before cutting and serving. Serve warm or at room temperature. This pie stores well in the freezer.
  4. 4. oose st G Roa A roasted goose has long been the traditional Christmas meat of choice. Geese are excellent to eat at the end of the year after having feasted on fallen corn. They were thus used at the end of the year harvests in the Middle Ages and eaten in ancient Greece to ensure the crop’s success in the following months. It was only natural for goose to become a choice for Christmas celebrations as it took the place of other winter solstice festivities.
  5. 5. Make it Yourself Yields: 5-6 servings for 8-10lb goose 6-8 servings for 11-12lb goose Prep time: 35 min Cook time: 1hr 30 min Ingredients: 1 goose Lemon juice Salt and pepper ½ yellow onion, peeled and chopped 1 head garlic ½ cup of Madeira wine 2 tablespoons flour 2 cups chicken stock (for gravy) 1 teaspoon dried thyme Root vegetables to roast with the goose, such as carrots, parsnips, and potatoes Preparation: Preheat oven to 450 degrees F. If the goose has been refrigerated, bring it to room temperature before cooking. Remove the neck and giblets (heart, gizzard, liver) and use for the gravy. Remove all excess fat and save it for cooking. Next prick the goose’s skin all over with a needle to give cooked fat somewhere to go and allow the skin to crisp. Season the goose and place in the oven. Reduce oven temperature to 350 degrees F. Rub all over with the cut half of a lemon and put inside the goose. Start the gravy, add root vegetables to the goose after 20 minutes. When time is up, carve goose and serve.
  6. 6. ark ay B olid H Holiday bark is traditionally made with peppermint, a flavor often associated with the holiday season. Once cooked fully, the bark is broken up into angled pieces, resembling tree bark (which is where it got its name). There are a wide variety of ingredients that can be added to candy bark including fruits and nuts
  7. 7. Make it Yourself Yields: 1 ½ pounds Prep time: 30 min Set/Cook time: 1 hr 5 min Ingredients: 1 lb finely chopped white chocolate 1 ½ teaspoons nut or plain oil ½ cup dried cranberries 1 ¼ cup shelled pistachios Equipment: Double boiler Preparation: Pour a couple inches of water into bottom half of double boiler and heat to just below a simmer. Pour chocolate into top half of double boiler; slowly stir to melt. Check the temperature of the chocolate periodically until melted. Be sure to keep it between 82-86 degrees F. Move melted chocolate to a bowl. Stir in oil until evenly blended. Mix in fruit and nuts. Spread chocolate mixture onto ½-inch thick prepared baking sheet. Set bark aside at room temperature to harden. Break into angled pieces.
  8. 8. nog Egg As far back as the 17th century, “nog” referred to a style of strong beer brewed in East Anglia. Modern eggnog is believed to have descended from a thick medieval concoction of hot milk, booze and spices. The egg-based drink is said to have found popularity in American colonies, where there was easy access to cows, chickens and rum. Traditional Eggnog is often made with bourbon, rum or brandy.
  9. 9. Make it Yourself Yields: 12-16 servings Prep time: 5 min Cook time: 1hr Ingredients: 6 large eggs, plus 2 yolks ½ cup, plus 2 tablespoons sugar ¼ teaspoon salt 4 cups whole milk 1 tablespoon vanilla extract 1/2 teaspoon grated nutmeg ¼ cup heavy cream, whipped to soft peaks Preparation: Whisk eggs, yolks, sugar and salt in a heavy 3- or 4-quart pan to combine. Continue whisking to slowly add milk. On the lowest burner setting, stir until temperature reaches 160 degrees F. Strain mixture through a fine sieve into a large bowl and add vanilla extract and nutmeg. Let mixture chill in fridge for at least 4 hours. When ready to serve, fold whipped cream into mixture.
  10. 10. read gerb s Gin kie Coo Gingerbread was a favorite treat at festivals and fairs in medieval Europe and is often decorated to look like a variety of celebratory shapes. North Americans have been baking gingerbread for more than 200 years. Nowadays gingerbread generally refers to either a dense ginger-spiced cookie or a dark ginger flavored cake.
  11. 11. Make it Yourself Yields: 3 dozen 3-inch cookies Prep time: 30 min Bake time: 10-12 min Preparation: Ingredients: Preheat oven to 350 degrees F. 3 cups all-purpose flour 1 teaspoon baking soda ¾ teaspoon ground cinnamon ¾ teaspoon ground ginger ½ teaspoon ground allspice ½ teaspoon ground cloves ½ teaspoon salt ¼ teaspoon black pepper 1 stick unsalted butter at room temp ¼ cup vegetable shortening at room temp ½ cup packed light brown sugar 2/3 cup unsulfured molasses 1 large egg Icing Sift flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper into medium sized bowl. In a large bowl beat butter and vegetable shortening. Add brown sugar, then beat in molasses and egg. Gradually mix in flour mixture to make a stiff dough. Refrigerate until chilled (usually about 3 hours). Remove dough from refrigerator and let stand at room temperature for 30 minutes. Roll out dough, cut cookies with cookie cutter, and transfer to nonstick cookie sheets. Place filled sheets in oven and bake for 10-12 minutes or until crisp. Let sit, add icing and enjoy.
  12. 12. Although latkes are primarily associated with Hanukkah, latkes first descended from Italian pancakes that were made with ricotta cheese. The first connection between Hanukkah and pancakes was made by Rabbi Kalonymus ben Kalonymus in Italy (1286-1328). He included pancakes in a list of dishes to serve at a Purim feast. After the Spanish expelled the Jews from Sicily in 1492 the exiles introduced their ricotta pancakes to the Jews of northern Italy and it became a classic Hanukkah dish. Potato latkes are more recent and came about after a series of crop failures in Poland and the Ukraine in the mid 1800s. The failure lead to a mass planting of potatoes changing the latke of choice from cheese to potato. kes Lat
  13. 13. Make it Yourself Yields: 8 servings Prep time: 15 min Cook time: 6-8 min each Ingredients: 1½ pounds peeled russet potatoes ¼ cup finely chopped shallots 2 large eggs, lightly beaten 2 tablespoons flour or matzo meal 1½ teaspoons salt and black pepper Vegetable oil for frying Preparation: Preheat oven to 200 degrees F. In a food processor grate the potatoes. Line with a cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch and squeeze out some moisture. Let mixture drain for 25 minutes. Pour off liquid from bowl and leave white potato starch in the bottom of the bowl. Add shallots, eggs, flour and salt and pepper to the starch. Return drained potatoes to mixture and toss to combine. Line baking pan with paper towels and in a large skillet heat 1/4 inch of oil over medium heat. Drop heaping tablespoons of potato mixture onto the skillet and cook for 3-4 minutes a side. Put in oven to keep warm.
  14. 14. Pie pkin Pum The first pumpkin pie recipe recorded dates back to 1651. The pumpkin pie is said to have been created about 50 years afterward. In North America, the Native Americans brought pumpkins as gifts to the first American settlers around the time of the first Thanksgiving. It was not until 1796 that a truly American cookbook was published that included recipes similar to that of the modern day pumpkin pie.
  15. 15. Make it Yourself Preparation: Yields: 6-8 servings Prep time: 45 min Cook time: 50 min Preheat oven to 350 degrees F. Ingredients: Place 1 piece of pre-made pie dough down into pie pan and press along edges. Put the pie shell into the freezer for 1 hour to firm. 1 8oz package cream cheese, softened 2 cups canned pumpkin, mashed 1 cup sugar ¼ teaspoon salt 1 egg plus 2 egg yolks, slightly beaten 1 cup half-and-half ¼ cup melted butter 1 teaspoon vanilla extract ½ teaspoon ground cinnamon ¼ teaspoon ground ginger 1 piece pre-made pie dough Whipped cream for topping For the filling, in a large bowl, beat the cream cheese, add the pumpkin and beat until combined. Next add the sugar and salt and beat until combined. Add the eggs mixed with yolks, half and half, and melted butter and beat. Finally add the vanilla, cinnamon, and ginger and beat. Pour filling into the warm prepared pie crust and bake for 50 minutes or until center is set. Cut into slices and top with whipped cream.
  16. 16. uche B Noel de The history of the Yule Log cake stretches all the way back to Europe’s Iron Age, before the Medieval Era. Celtic Brits and Gaelic Europeans would gather to welcome the winter solstice at December’s end. To cleanse the air of the previous year’s events and to usher in the spring, families would burn logs decorated with holly, pinecones or ivy. Once burned the log’s ashes were valuable treasures said to have medicinal benefits and to guard against evil. As the tradition continued the first Yule log cake appeared around the early 1600s. Parisian bakers popularized the cake in the 19th century.
  17. 17. Make it Yourself Yields: 12 servings Prep time: 45 min Cook time: 15 min Preparation: Ingredients: Line a jellyroll pan with parchment paper. In a large bowl whip cream, ½ cup confectioners’ sugar, ½ cup cocoa and 1 teaspoon vanilla until thick and stiff. Refrigerate. 2 cups heavy cream ½ cup confectioners’ sugar ½ cup unsweetened cocoa 1 teaspoon vanilla extract 6 egg yolks ½ cup confectioners’ sugar 1/3 cup unsweetened cocoa 1½ teaspoons vanilla extract 1/8 teaspoon salt 6 egg whites ¼ cup white sugar Preheat oven to 375 degrees F. In a large bowl beat egg yolks with ½ cup sugar until thick and pale. Blend 1/3 cup cocoa, vanilla extract and salt. In a large glass bowl whip egg whites to soft peaks. Gradually add 1/4 cup sugar and beat. Immediately fold the yolk mixture into the whites. Spread batter evenly into the prepared pan. Bake for 12-15 minutes in the oven. Then starting at the short edge of the cake, roll the cake up with a towel dusted in confectioners’ sugar. Let cool for 30 minutes. Unroll the cake and spread with filling. Roll up cake with filling inside. Place seam side down and refrigerate until ready to serve.
  18. 18. Sources www.whychristmas.com | www.foodnetwork.com www.simplyrecipes.com | blogs.smithsonianmag.com www.pbs.org | whatscookingamerica.net allrecipes.com | www.history.com shenanchie.tripod.com | www.wisegeek.com homecooking.about.com