Christmas Food in Belgium Christmas Eve On Christmas

Christmas Food in Belgium

Christmas Eve On Christmas Eve, a special meal is eaten by most families. It starts with a drink and 'nibbles', followed by a 'starter' course such as seafood, and then stuffed turkey. The dessert is 'Kerststronk' or 'la bûche de Noël'a chocolate Christmas Log made of sponge roll layered with cream. The outside is covered with chocolate butter cream and made to resemble a bark-covered log.

SEA-FOOD

Stuffed Turkey

Ingredients: - 4. 5 to 5 kg. oven ready turkey Stuffing: - 3 onions, peeled and chopped - 4 celery sticks, roughly chopped - 100 g. butter or margarine - 125 g. dried apricots, chopped - 175 g. fresh breadcrumbs - 125 g. coarse oatmeal - 3 tbsp. chopped sage - juice of one orange - 2 tbsp. of orange rind - salt and pepper - 1 egg beaten Seasoning: - 3 -4 tbsp. honey - 50 g. butter - salt and pepper - 2 tbsp. flour - 500 ml turkey or chicken stock - 1 tbsp. finely grated of orange - juice of 1 orange - herbs and vegetables to garnish

Method: Prepare the stuffing 1. Heat the butter in a frying pan and fry the onions and celery until beginning to brown. Place in a large bowl with breadcrumbs, oatmeal, suet and sage. 2. Add orange rind with 3 tbsp. of orange juice. Season well. Add the egg and mix thoroughly. 3. Spoon the stuffing into the neck end of the turkey only and truss the turkey (given below). Put the remaining stuffing in a greased baking dish to bake later. 4. Place the turkey on a large sheet of aluminum foil and put it in a large roasting pan. Spread a thin layer of honey over the breast and legs. Dot with butter and sprinkle some black pepper. Fold the foil to enclosed the turkey completely. 5. Bake at 180 C, 350 F or mark 4 for about 3 12 to 4 hours. About 45 minutes before the end of the cooking time, fold the foil back, baste well and return to the oven until cooked. 6. Bake the extra stuffing for about 1 hour. The turkey should be dark brown in color when it is cooked. 7. Insert a fine skewer in the thickest part of the leg, the juices should run clear when the bird is cooked. Lift the turkey onto a serving dish. Cover and keep warm. 8. Remove all the fat from cooking juices, then pour off all but 3 tbsp. juices from the roasting tin. Stir the flour into the pan residue and cook, stirring over a low heat until golden. 9. Stirring all the time pour in the stock, orange rind and orange juice. Bring to boil and simmer for 23 minutes. Adjust the seasoning by adding a little more salt or pepper. 10. Garnish the turkey with herbs and vegetables.

Trussing Poultry: 1. Remove the giblets. Fold the neck skin under the body then fold the wing tips back and under so that they hold it in position. Put the bird on its back and push the legs well into the sides. 2. Push the trussing needle into the bird through the second joint of one wing right through the body and out through the corresponding joint on the opposite side. 3. Insert the needle again in the first joint of the wing, pushing it through the flesh at the back of the body (catching the wing tips and the neck skin) and out through the opposite side. You should be back near where you started in step 2. Cut the string. Tie the two ends together. 4. Re thread the needle. To truss the legs , push the needle in through the gristle at the right side of the parson's nose. Pass string over the right leg, over the left leg, then through the gristle at the left side of the parson's nose. Take it behind the parson's nose and tie ends together. The bird should sit upright in a compact shape.

'la bûche de Noël'a

Belgian Christmas Cookies Sometimes it's the little things that make all the difference on a culinary Christmas afternoon…cookies! Christmas cookies are arguably the best part of Christmas. Year after year, you exchange the sweet gift of cookies, they are crunchy, chewy, buttery, or all of the above.

Belgian Christmas Cookies Ingredients 2/3 cup butter 1 teaspoon almond extract 1 cup packed brown sugar 2 eggs 1 2/3 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt

Christmas Breakfast The traditional Christmas breakfast is the same as the normal Sunday breakfast eaten throughout the year. This is freshly baked crusty rolls (bakeries do their best trade on Sundays in the Flanders region) with butter & cold meats or jam, followed by pastries (like Danish pastries) called "koffiekoeken"(meaning coffee cake as it is normally eaten with a cup of coffee!). In Walloon districts (the south of Belgium), a special sweet bread called 'cougnou' or 'cougnolle' made in a shape that is supposed to be like baby Jesus is eaten for Christmas breakfast.

Crusty Rolls

„Koffiekoeken"

Cougnou

Really? ! The Christmas Day, 25 th is celebrated as a grand party day, when dinner is served with roasted duck or turkey, stuffed with apples, plums and raisins, boiled potatoes, pea soups, chocolate cakes, and amazing wines. You will also see the Belgians�indulging in baking on the Christmas Eve, and many cookies, or cakes are prepared for the festivities.

Chocolate Cakes

Easy Chocolate Cake Ingredients 1 + 1/2 cup (170 g) all-purpose flour 3 tablespoons unsweetened cocoa powder (dutched/dark) 2 teaspoons baking powder 1 cup (220 g) sugar 2 teaspoons vanilla essence 3/4 cup (1. 8 dl) milk 3/4 cup (170 g) melted butter 2 eggs Ingredients for frosting 1 stick (1/2 cup) + 3 tablespoons (160 g) softened butter 3 cups (7. 2 dl) powdered sugar or confectioner's sugar 1/2 cup unsweetened cocoa powder 1 1/2 teaspoon vanilla extract 4 to 5 tablespoons lukewarm milk

Method Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) Grease a 9 inch (23 cm) cake tin. Mix flour, cocoa powder, baking powder, sugar and vanilla essence in a bowl. Melt the butter at low heat and add to the dry ingredients. Also add milk and eggs. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes. After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge). Frosting Cream the softened butter with powdered sugar in a bowl. Add cocoa, vanilla and 4 tablespoons lukewarm milk, and mix until smooth. Do not over-mix. If necessary, add some more milk. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. This cake should have room temperature when served. Variations You may cut the top of the cake to make a flat surface before adding the frosting. You may divide the batter in two and transfer to two bake tins. The baking time would then be about 15 -20 minutes To make a tall cake, you may bake two cakes instead of slicing one into two layers You may use tasteless vegetable oil for the cake instead of melted butter. If so, also add 1/4 ts salt Instead of vanilla extract, you may use an equivalent amount of freeze dried coffee You may use ½ cup of freshly brewed coffee instead of milk or water to get mocca flavor

We’re you’re Last hope words… enjoy it! In our opinion You have a lot of very interesting customs. In next year, we promise, that we will use your ideas in our houses�

See you soon � Alice Przała Julia Grochot