TRAVEL THROUGH FOOD: 12 DAYS OF INTERNATIONAL HOLIDAY RECIPES
The most wonderful time of the year calls for the most wonderful recipes of the year.
The thing about the holiday season is the undeniably hygge feeling you get cuddling up next to the fire, with a mug of hot cocoa and special moments spent with family and friends around the dinner table. The winter time also calls for warm and cozy meals that just make you feel better.
As we begin to approach the holidays meal planning begins and people’s tried and true’s come back out. But what about trying something different this year?
GO TO THE RECIPES
Some of my best trips have been over the holidays. Celebrating American Thanksgiving in Sweden and Denmark, but also arriving for the beginning of their holiday season. Visiting Montreal over Christmas and having a holly jolly, and unforgettable, Canadian holiday. But when you aren’t able to travel one of the next best ways to experience the holiday traditions of other countries is through their food.
So in the spirit of “The Twelve Days of Christmas” holiday song, and the traditional celebration of the birth of Christ and the coming of the Magi which begins on December 25 and runs through January 6, I give you 12 days of holiday recipes.
TIP TO NOTE (for my American readers):
Most of the blogger friends that contributed to this post do not live in the United States. Because of that some of the recipes are in metric units and will need to be converted.
Happy baking / cooking!
12 Days of Holiday Travel Recipes
Swedish Kussekatter (aka St. Lucia Saffron Buns)
via Sweden.se
When I visited Stockholm a few years ago at the beginning of December I couldn’t help but notice all of the holiday food. From the marzipan pigs to Julbord (the Christmas version of the Smorgasbord buffet, where families prepare various types of traditional foods in a big table on Christmas Eve) to the saffron buns, the Swedes really know how to indulge this time of year.
After visiting numerous stores and walking by piles of Lussekatter displays I knew I needed to try a saffron bun or two. The buns are shaped into an S-shape, which is supposed to resemble a curled up cat, and then two raisins are added to represent the eyes. The origin of this meaning, and how it connects to St. Lucia, isn’t fully known but is still fun nonetheless.
Traditionally Lussekatter are eaten on December 13th to celebrate Lucia (the patron Saint of Light). But nowadays Lussekatter are enjoyed throughout Advent, and make visiting the julmarknader (Christmas markets) even more magical, with a St. Lucia bun in hand.
I used a slightly altered recipe for my buns due to my lactose intolerance but the recipe I have provided below is more traditional.
To make the cute and delicious Lussekatter you will need a little time, and:
1 g (1/28 oz) saffron threads (you can find them economically at Trader Joe’s)
50 g (2 oz) yeast
200 g (7 oz) sugar
300 ml (1½ cup) milk
1 egg
150–200 g (5–7 oz) butter
1 tsp salt
750 g (26 oz) flour
100 g (3½ oz) raisins (if you’re not a fan of raisins, substitute chocolate chips)
French Canadian Tourtière
Contributed by Alix Mahe of Bisous des Caribous
French Canadian Tourtière from Alix Mahe
Christmas has always meant two things: family and feasting. Growing up in Canada to a French-Canadian father and an Anglo-Canadian mother, we’ve always had a mix of seasonal traditions. One of my favourite holiday foods from my dad’s side is a seasoned meat pie known as a Tourtière. It’s traditionally eaten during the Réveillon, which is an extremely large feast either held on Christmas Eve or, like my dad’s family, at 2 a.m. on December 25 upon coming home from midnight mass.
This double crusted pie is typically filled with pork (or a mix of meats), onions and seasonings. What’s great about this pie is that you can make adjustments to the filling based on your personal preferences. The following recipe has been passed down from my paternal grandmother and I’ve added in a few different spices based on a recipe from allrecipes.com. You can use this with your favourite pie crust recipe or a pre-made crust.
To make Tourtière you will need:
1 1/2 lbs minced lean pork (or a combination of pork, beef and/or veal)
1 small onion, chopped
1/2 cup water
1 clove garlic, minced
1/4 tsp celery salt
1/4 tsp ground black pepper
1/4 tsp ground sage
1/4 tsp powdered cloves
2 uncooked pie crusts
Serve with seasonal vegetables, cranberry sauce, gravy and mashed potatoes. What could be more delicious, eh?
Cuban Crema de Vie
Contributed by Ayngelina Brogan of Bacon is Magic
Many countries around the world, particularly in Latin America, have a drink similar to what we know as egg nog. In Cuba it is called crema de vie, which is roughly translated to cream of life. It's a bit of an odd name as vie is actually French not Spanish.
This is a cream based drink with egg that is mixed with local Cuban rum. It is only possible to find it during Christmas time and while it is very popular to simply buy it, many Cubans continue the tradition of making it.
If you do venture out and look for it in Cuba, homemade producers often sell it in reused plastic water bottles. It's best to buy from someone you trust as it does contain raw egg and cream.
Although traditionally it is served after dinner as an aperitif, in Havana it is most often shared informally, often in a small glass. To make it at home is quite simple, you need condensed milk, rum, egg and sugar. It takes only five minutes to make in the blender. Many people believe it should be stored in a bottle for a few days as the flavours will meld, making a better drink.
Cuban Crema de Vie from Bacon is Magic
To make Crema de Vie you will need:
For the simple syrup:
1 cup granulated white sugar
1 cup water
For the Crema de Vie:
1 can sweetened condensed milk
1 can evaporated milk
6 egg yolks from pasteurized eggs
1 cup dark rum or less if you would like a lighter drink
1 tsp Pure vanilla extract not artificial
cinnamon, for garnish
Hungarian Stuffed Soured Cabbage
Contributed by Helga Dosa of ShegoWandering
The Hungarian Christmas traditions are a bit different than in other European countries. The main celebration is always on Christmas eve. This is when we decorate the tree, have our holiday family dinner, and unbox the presents. On this evening, there’s a dish that’s never missing from the table of Hungarian families, and that’s the stuffed soured cabbage. This is a traditional Holiday dish not just in Hungary, but in some neighboring countries as well, where the Hungarian population is higher, such as in Transylvania. Stuffed soured cabbage is everyone’s favorite dish of the year!
As we make it at home: We mix 500g of minced meat (pork and beef mix) with 100g of rice. I’m always adding from the soured cabbage juice into it (to not get dry). We add spices such as salt, pepper, bay leaves, pennyroyal, dill, paprika, parsley, garlic powder, and pepper. Then, we pack with this mix the cabbage leaves, and it’s really important to be packed in a way that it’s not going to open while cooking! Then we put on the bottom of a big bowl 2-3 leaves of cabbage, add the stuffed cabbages in it, very close to each other, adding some more leaves on top to cover them.
After, we fill it with water and/or the soured juice, on very low heat it has to be cooking for about 3 hours. At serving, we always put soured cream on the top! That makes it absolutely delicious!
Hungarian Stuffed Sour Cabbage from SheGoWandering
Budapest has become one of the most famous cities in Europe that’s hosting Christmas Markets, so if you’re visiting in December, you’ll find this dish at the markets for sure! Also, if you’re visiting Hungary or Transylvania at any time of the year, in traditional restaurants they are always serving stuffed soured cabbage, so you can try it that way!
To make the Stuffed Cabbage you will need:
2 to 3 medium heads cabbage
2 tablespoons olive oil
1 medium onion, finely chopped (about 1 cup)
4 cloves garlic, finely chopped
1/2 cup uncooked long grain white rice
1 lb ground pork
1 lb ground beef
1-1/2 to 2 teaspoons salt (see recipe notes)
3/4 teaspoon black pepper
2 lbs sauerkraut, rinsed, drained and squeezed dry
1 can (26 to 28 ounce) diced tomatoes, undrained
1 can (6-ounce) tomato paste
3 to 4 cups tomato juice, divided
4 strips hardwood smoked bacon
Australian Pavlova
Contributed by Amanda of Fly Stay Luxe
Australian Pavlova from Fly Stay Luxe
The holiday season in Australia is quite a different experience compared to anywhere else in the world. While in the Northern hemisphere, many a Christmas is spent in the snow, rugged up in corny Christmas knits and drinking eggnog around the fire. But in Australia, the weather is heating up as Christmas marks the beginning of the summer vacation season Down Under.
On Christmas Day, it’s pretty common for Aussies to experience sweltering heat, with temperatures soaring above 40°C (104°F). As Australians flock to the beaches, or pull out their pool floaties to cool down in the pool on Christmas Day, instead of eating stuffed Turkey and gravy, we opt for something a little more appropriate to the weather.
A typical Aussie Christmas table normally consists of a selection of cold ham, salad, prawns on the barbie, and an ice cold beer! But let’s not forget about dessert - you won’t find any warm Christmas puddings on the table down here. Instead a traditional Australian Christmas lunch or dinner is usually finished with Pavlova! Affectionately known as ‘pav’, a Pavlova is a classic Australian dessert made from egg whites, sugar, cream, and fruit. It’s a light, fluffy dessert, with a marshmallow centre and is actually much easier to make than one would believe. A classic pavlova is topped with tropical fruits that are in season and readily available during summer, such as mango, banana, and passionfruit. But it tastes just as good with a mixture of berries.
Cheers!
To make Pavlova you will need:
For the base:
4 egg whites
1 cup caster sugar
2 tsp cornflour
1 tsp vanilla essence
1 tsp white vinegar
For the topping:
1 cup heavy cream
1 tsp vanilla essence
1 tbsp icing sugar
Fruit for serving
American Blueberry Pie
Contributed by Sherry Trautman of Traveling Michigan
American Blueberry Pie from Traveling Michigan
As a lifelong Michigander, I grew up eating homemade fruit pie that my grandma lovingly made just about every weekend for Sunday dinner. Our favorites were apple, cherry, blueberry and rhubarb.
Christmas was no exception. Grandma always thought we would get tired of pie but alas we never did. So, every Christmas eve, my brother and I would argue endlessly to decide what kind of pie my Grandma would make. She would chastise us for arguing but I think she secretly loved being the center of the debate!
To this day, I continue to make pies from scratch, each one as a ‘sweet’ reminder of my grandma. As the years pass and I learn new techniques, my pie dough recipe has evolved to the one listed below. I hope you enjoy it and it brings you years of happy memories!
To make Blueberry Pie you will need:
For the pie dough:
2 cups flour, sifted
1 tsp. salt
¾ cup shortening (like Crisco)
1 whole egg
¾ T white vinegar
5 T water
For the blueberry filling (mix all together):
5 cups of blueberries
2/3-3/4 cup sugar (depending on the sweetness of your berries and how sweet you like your pie)
¼ cup cornstarch
1 T lemon juice
½ t cinnamon
Pie dough directions:
In a large bowl, sift the flour and mix in the salt. Cut the shortening into the flour and salt mixture until the mix looks like small crumbs.
Stir in the egg, white vinegar and water. Form the mixture into a ball. It’s important not to over work the dough as less handling is better.
Wrap the dough in plastic wrap and place in the fridge as you prepare your filling.
Assembly and baking:
Divide the pie dough into two balls. Roll out the first one and place it on the bottom of your glass pie dish. Pour the blueberry mixture into the pie shell. Roll out the second shell and place it on top. Pinch the top and bottom crusts together to form a seal. I always cut a cute shape into the top dough, sprinkle on a little milk and sugar as that is what my grandma always did.
Bake at 450 degrees (Fahrenheit) for 15 minutes, then turn the oven down to 350 degrees (Fahrenheit) for approximately 40 minutes. I always watch the pie closely for the last 10 minutes to check for a browned crust and tender fruit.
Polish Sour Mushroom Soup with Dumplings
Contributed by Karolina of Travel Poland
Poland is one of the best destinations for Christmas. With its traditional Christmas markets that make storybook winter wonderlands come to life. The Polish take this holiday seriously and you will see this in the decorations and parades that will greet you when you visit this country during the Christmas Holidays.
The best part about spending your Christmas in Poland is the food. The 12 dishes served for the Christmas supper will definitely give you a good taste of Polish cuisine in one sitting. One of the highlights of this 12-course meal is the Żurek Z Grzybami, the Polish Christmas Mushroom Soup, which has a sour and creamy taste. An important element of this dish is not just the dried mushrooms that are used to make it, but the small dumplings that they put in the soup. One of these small dumplings contains a coin in it and whoever finds it will be financially sorted for the whole year.
Polish Sour Mushroom Soup from Travel Poland
Another important tradition is that the Polish usually have one free place at the dinner table in case an unexpected wanderer comes along. So, learn how to say, “Wesołych Świąt!” which is “Merry Christmas!” in Polish. You may be the lucky stranger who gets that free place and experience authentic Polish culture.
To make the Sour Mushroom Soup you will need:
1 1/2 c dried mushrooms
1 c fresh mushrooms
8-9 c vegetable stock
1 stick unsalted butter
1 yellow onion
2 Tbsp flour or cornstarch
4 oz sour cream
salt and pepper to taste
chopped dill or parsley
dash of pepper
Slovenian Potica
Contributed by Džangir Kolar of Dr Jam Travels
Potica is a flagship of Slovenian sweet dishes. This is traditionally eaten in the Christmas and Easter season.
Slovenian Potica from Džangir Kolar
Potica is a rolled dough cake with different fillings. Most common is with nuts, but also popular are raisins, poppy seeds and tarragon. There are even savory options, i.e. cracklings. It all began in medieval times with sweet bread filled with dried fruits. It was mentioned for the first time in the 16 century by Trubar. Century later it was mentioned by Valvasor and the first recipe was published in 1799 by Vodnik.
To make Potica you will need:
½ kg flour
¼ l milk
30 g yeast
10 g salt
lemon rind
20 ml rum
60 g sugar
4 eggs
100 g butter
½ kg walnuts
Directions:
In a bowl, dissolve yeast, and add 3 tablespoons of flour, 1 tablespoon of sugar and a cup of lukewarm milk. Leave for 10 minutes in a warm place.
In another bowl mix the remaining milk, egg yolks, sugar, salt and lemon rind. Add melted butter and rum, and slowly pour into the flour. Add the risen yeast. Mix everything to a dough, and knead until smooth and cover it with a warm kitchen towel, and leave until it rises to double the size, one hour.
Once risen, roll out the dough on a table sprinkled with flour, into a square shape. Deflate the dough and turn it out onto a lightly floured surface. Roll out to 1/4 to 1/2 inch thickness. Spread with melted butter, honey, raisins, walnuts and cinnamon. Roll up like a jelly roll and pinch the ends.
Place into the prepared baking tin. Let it rise again for about one hour, until it doubles in size. Preheat the oven to 180℃ and bake it around 60 minutes until it is golden brown.
Brazilian Farofa
Contributed by Bruna of I Heart Brazil
Brazilian Farofa from I Heart Brazil
Christmas in Brazil is a magical and unique moment! People gather with their families to reflect on the past year, exchange gifts, and have delightful moments together. Still, no Brazilian Christmas dinner will ever be complete without Farofa.
While we Brazilians eat this side dish all year-round, the holidays simply call for Farofa because it is the utmost connection with our culture in a meal mostly influenced by the Europeans.
Christmas was obviously brought to Brazil by the Portuguese, and most of the dishes we serve on this occasion are influenced by them, but Farofa is our way of adding a local touch to the festivity. Put simply, Farofa is a mix of toasted cassava flour with salt, butter, spices, onions, garlic, parsley, and bacon. This combination of ingredients delivers a punch of rich smoky flavor to any dish. Besides, it is so deliciously crunchy!
Feliz natal!
To make Farofa you will need:
3 strips smoked bacon
1 medium white onion
2 cloves of garlic
5 tablespoons butter or vegetable oil
2 cups cassava flour
1/4 cup parsley
1/4 cup chives
Salt and pepper to taste
Dutch Kruidnoten
Contributed by Dymphe Mensink of Dymabroad
Just before Christmas, on the 5th of December, the people in the Netherlands have the festivities of "Sinterklaas'. During this, Sinterklaas brings around presents and gives Kruidnoten to children.
Sinterklaas is a lot like Santa, but then different. It's a bit earlier and he always arrives in the Netherlands with a steamboat. Children sing songs for and about him. Also, kids get presents in their shoes when he's in the country and on the 5th of December it's the birthday of Sinterklaas. Then, there are many large presents! What's great about this is that we have both Sinterklaas and Christmas!
You can buy Kruidnoten in the supermarket and you should definitely try them if you are coming to the Netherlands in December, because they are so delicious! However, a lot of people bake them themselves and you can do too! It is a rather easy recipe.
Dutch Kruidnoten by Dymabroad
To make Kruidnoten you will need:
150 grams of butter
125 grams of brown sugar
2 tablespoons of gingerbread spice
1/2 teaspoon of salt
4 tablespoons of milk
Colombian Natilla
Contributed by Daniel James of Layer Culture
During the Christmas holidays in Colombia, there is one special dessert that more or less every Colombian looks forward to during the seasonal period. No matter what city you come from or where you plan on spending your Christmas, it is likely that a family member, a friend, or an acquaintance will be preparing Natilla.
Natilla is a super sweet custard-like dessert that is made from Panela (a brown unrefined sugar derived from natural cane), milk, and butter and are the main ingredients; you’ll find that the dessert is usually served in a square block.
Colombian Natilla from Layer Culture
You can find many different variations of Natilla and some are made with condensed milk, coconut milk, and even shredded coconut. However, you’ll find the most popular version is made with Panela which is the key ingredient that gives Natilla its caramel color and sweet flavor.
In Colombia, if nobody invites you round to eat Natilla during Christmas time you can find it widely sold at street stalls and food markets around all major cities and town. For example, when looking for things to do in Medellin around Christmas time you’ll find market stalls that serve Natilla along with a Buñuelo which is a deep-fried dough ball filled with cheese.
All in all, Natilla is a simple dessert you can easily make at home if you want to re-create the Colombian Christmas spirit in your own home, no matter where you are in the world.
To make Natilla you will need:
5 cups of milk
1/2 cup of sugar
1/2 cup of grated panela or brown sugar (panela is the most traditional)
3 cinnamon sticks
1 and 1/4 cup cornstarch
1 tablespoon of butter
Ground cinnamon
Danish Æbleskiver
I had never heard of Æbleskiver until I visited Denmark during the holiday season, and saw them being prepared at multiple Christmas markets. Copenhagen truly is one of the most magical holiday destinations.
Æbleskiver are like round puffy pancakes, and are easy enough to whip up at home, pending you have the Æbleskiver pan and some patience (turning the balls in the pan is definitely a fine art). The word æbleskive means apple slice and it first appeared in the middle ages where slices of apple were dipped in a batter and fried.
The æbleskive pan first appeared in the 1700’s when the Æbleskiver were then baked with small pieces of apple or prunes in the center. Today traditional Danish Æbleskiver, often served during the Christmas month and/or on New Year’s Day, are baked without anything in the center and they are served with a strawberry, lingonberry (you can find this at your local IKEA!) or raspberry jam, or as pancakes are typically eaten in Scandinavia, simply just dipped in sugar.
Although traditionally Danish, to give them even more of a holiday flavor try adding the Scandinavian favorite: cardamom, and don’t forget a warm glass of either red or white Gløgg!
To make Æbleskivers you will need:
250 g all-purpose flour
1/4 tsp salt
1/2 tsp baking soda
1 tbsp vanilla sugar
4 dl buttermilk (vegan buttermilk can be made with nut milk and apple cider vinegar)
100 g melted butter
3 eggs
1 tbsp sugar
Bonus Recipe: Christmas in Montreal and the La Bûche de Noël (Yule Log)
Contributed by Rebekah Kuyper
Coming from New Zealand, the idea of having a snowy Christmas is one straight out of the movies. Where I’m from, we spend our festive season at the beach in the sunshine, so being able to see the snow and not just dream of, but actually experience a white Christmas was magical.
Montreal at Christmas time is amazing — the city is bedecked with fairy lights, and a walk through Vieux Montreal is like stepping back in time — snow covered cobbles, market stalls selling food, mulled wine & trinkets and Christmas carols floating through the air. There’s even a Christmas themed bar with fun cocktails to help you relax into the holiday spirit.
La Bûche de Noël from Rebekah Kuyper
Because Montreal has both French and English Canadian cultures, we were shown two very different sides of Christmas — one with Santa and stockings stuffed with toys, and the other with Père Noël, Le Réveillon (a feast!) and copious amounts of wine.
For our Christmas Eve meal with our friends, I was given the slightly daunting task of creating La Bûche de Noël or a Yule Log — no easy feat when all of our friends are from various parts of France and know what to expect from this very traditional festive dessert!
Thankfully, when you break it down, this is a totally manageable dessert, which looks pretty impressive. It’s a chocolate genoise sponge, which is rolled while warm so that it retains its shape and rolls easily when filled. I filled mine with chestnut cream and honeycomb à la Jamie Oliver — because although not entirely traditional, I know his recipes are foolproof and taste great no matter where your tastebuds grew up. This is then smothered in a rather decadent chocolate buttercream, made to look like bark on a tree, and icing sugar snow.
Bon appétit et Joyeux Noël!
To make La Bûche de Noël you will need:
For the sponge:
4 large free-range eggs
75 g icing sugar
75 g self-rising flour
2 tablespoons quality cocoa powder
2 teaspoons vanilla bean paste
2 tablespoons sugar
For the filling:
1 x 250 g tin of sweetened chestnut purée
1 pinch of ground cinnamon
200 ml double cream
1 tablespoon runny honey
1 Crunchie bar
For the buttercream:
150 g quality dark chocolate (70%)
150 g unsalted room temperature butter
150 g icing sugar
You can find a full recipe here.
BACK TO RECIPE LIST
stay wild + curious!
xo, lindsey
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