"with stuffing, gravy and sometimes forcemeat, pigs in blankets, cranberry sauce or redcurrant jelly, bread sauce, roast potatoes (sometimes also boiled or mashed), vegetables (usually boiled or steamed), particularly Brussels sprouts and carrots; dessert consists of Christmas pudding (or plum pudding), sometimes mince pies, Christmas cake or trifle, with brandy butter and/or cream. Italian regional traditions are varied. They are polarised in two areas: Northern Italy and Southern Italy (from Rome southwards). Moreover, often the Christmas Eve Supper is more important than the Christmas Dinner, because the Holy Mass is celebrated at midnight.<br> The primo is usually a kind of"
"Christmas pudding Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner in the UK, Ireland and in other countries where it has been brought by British emigrants. It has its origins in medieval England, and is sometimes known as plum pudding or just ""pud"", though this can also refer to other kinds of boiled pudding involving dried fruit. Despite the name ""plum pudding,"" the pudding contains no actual plums due to the pre-Victorian use of the word ""plums"" as a term for raisins. The pudding is composed of many dried fruits held together by"
"egg and suet, sometimes moistened by treacle or molasses and flavoured with cinnamon, nutmeg, cloves, ginger, and other spices. The pudding is usually aged for a month or more, or even a year; the high alcohol content of the pudding prevents it from spoiling during this time. Many households have their own recipe for Christmas pudding, some handed down through families for generations. Essentially the recipe brings together what traditionally were expensive or luxurious ingredients — notably the sweet spices that are so important in developing its distinctive rich aroma, and usually made with suet. It is very dark in"
"properties and many families keep one back from Christmas to be eaten at another celebration later in the year, often at Easter. Constance Spry records that it was not uncommon to go so far as to make each year's pudding the ""previous"" Christmas. Christmas pudding Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner in the UK, Ireland and in other countries where it has been brought by British emigrants. It has its origins in medieval England, and is sometimes known as plum pudding or just ""pud"", though this can also refer to other"
"Traditionally, it is said to have at least seven ingredients. Some say at least ten ingredients in keeping with the theme of ""tenth"", while Alevis always use twelve. Among these are wheat, rice, beans, chick peas, sugar (or other sweetener), dried fruits, and nuts, though there are many variants. However, many renditions add orange and lemon peel to add depth to the pudding. sesame seeds, pomegranate kernels, and cinnamon may be used as garnish, and some variations are flavored with rose water. In most cases, it is vegan, and it is one of the well-known and the most popular vegan"
"ingredients she includes a pound of each of a variety of dried fruits and sugar, plus 1/2lb each of candied peel (citron, orange and lemon). She also adds 1 pint of brandy & 12 eggs. In the late Victorian period a tradition grew up that Christmas puddings should be made on or immediately after the Sunday ""next before Advent"", i.e. four to five weeks before Christmas. The collect for that Sunday in the Book of Common Prayer of the Church of England, as it was used from the 16th century (and still is in traditional churches), reads: Initially probably a"
"Christmas pudding mixture, including ingredients such as raisins and currants along with spices such as cinnamon, black pepper and allspice. It has been called a much bigger version of a Garibaldi biscuit, and it has been suggested that the origin of that biscuit may have been influenced by the black bun because the inventor of the biscuit, John Carr, was Scottish. Outside Scotland, the black bun is also eaten in the Appalachia region of the United States. In 2013, a recipe was demonstrated by Paul Hollywood on a Christmas special of ""The Great British Bake Off"". The cake was originated"
"(the reality is that the meat-less version was introduced from Germany by George I in 1714.). Most recipes for Christmas pudding require it to be cooked well in advance of Christmas and then reheated on Christmas Day, so the collect of the day served as a useful reminder. Traditionally, families gather together in the kitchen of their homes to mix and steam Christmas pudding on Stir-up Sunday. Parents teach their children how to mix ingredients for the pudding. Everyone takes a turn to stir the pudding mix for each person involved is able to make a special wish for the"
"on the King's house. Pease pudding Pease pudding, also known as pease pottage or pease porridge, is a savoury pudding dish made of boiled legumes, typically split yellow or Carlin peas, with water, salt, and spices, and often cooked with a bacon or ham joint. A common dish in the North East of England, it is consumed to a lesser extent in the rest of Britain, as well as in Newfoundland, Canada. Pease pudding is typically thick, somewhat similar in texture to (but perhaps a little more solid than) hummus, and is light yellow in colour, with a mild taste."
"celebration at December 5. ""Koekkruiden"" contain cardamom. Mixed spice typically contains: It may also contain, or commonly have added to it: Boston Spice The British Are Coming! English Mixed Spice Blend Mixed spice Mixed spice, also called pudding spice, is a British blend of sweet spices, similar to the pumpkin pie spice used in the United States. Cinnamon is the dominant flavour, with nutmeg and allspice. It is often used in baking, or to complement fruits or other sweet foods. The term ""mixed spice"" has been used for this blend of spices in cookbooks at least as far back as"
"Radio 4. Since appearing in Christmas dinner tables in England in the late 16th century, the turkey has become more popular, with Christmas pudding served for dessert. The 16th-century English navigator William Strickland is credited with introducing the turkey into England, and 16th-century farmer Thomas Tusser noted that in 1573 turkeys were eaten at Christmas dinner. Roast turkey is often accompanied with roast beef or ham, and is served with stuffing, gravy, roast potatoes, mashed potatoes and vegetables. In addition to Christmas pudding, trifle, mince pies, Christmas cake or a yule log are also popular desserts. Some Anglo-Indian dishes derive"
"it during Christmas and on New Year's Eve. Like ""ashure"" it may be garnished with pomegranate seeds and flavored with rose water, and the pudding is shared with neighbors during the Christmas season. The festive pudding is the centerpiece of the New Year's table, which is often decorated with dried fruits, nuts and pomegranates. Turkish author Elif Şafak has scenes involving ""ashure"" in ""The Flea Palace"" and ""The Bastard of Istanbul"". In ""The Flea Palace"" Şafak writes, ""As they boiled there on the stove, all the ingredients prattled on in unison but each in its own language,"" and in ""The"
"on that date. Christmas traditions in the United States have many eclectic origins with those from the United Kingdom predominant, but many others over the past 400 years have come from Scandinavia, Italy, France, the Netherlands, Germany, and, most recently, Spanish speakers from Latin America and the Caribbean during the 20th century. Therefore, the substrate of the meal usually is British in origin: roasted root vegetables as a side dish, mashed potatoes, gravy, and the centerpiece being a stuffed roasted fowl (pheasant, goose, duck, or turkey) or an expensive cut of roasted beef or beef Wellington. In the South, an"
"livestock. Whereas black pudding-type recipes appear in Roman sources, white pudding likely has specifically medieval origins, possibly as a culinary descendant of medieval sweetened blancmange-type recipes combining shredded chicken, rice and almonds, or as a way of lightening up offal with the addition of cream, eggs and breadcrumbs. Meatless versions were common, as they could be eaten during the Lenten period of abstinence. Many older recipes are sweetened: a 15th century British pudding combined pork liver, cream, eggs, breadcrumbs, raisins and dates, while a 1588 recipe collection featured a white pudding made of beef suet, breadcrumbs, egg yolk and currants,"
"be used. Of these, almonds were the most common alternative or addition, but currants, candied fruit, figs, grapes, and plums also featured. Salt could also be sprinkled in the bowl. The low bowl was typically placed in the middle of a table to prevent damage from the inevitable splashes of burning brandy. In one variation a Christmas pudding is placed in the centre of the bowl with raisins around it. Most sources describe Snap-dragon as a Christmas tradition, however Blain suggests that in the United States it was played at Halloween instead, and Platt notes that There were several other"
"""Ugadi pacchadi"") is most notable, and consists of a chutney-like dish which includes ingredients to give all flavors: sweet, sour, tangy and bitter. This festive Hindu food is made from tamarind paste, neem flowers, brown sugar or sweet jaggery, salt, and sometimes mango. It is a symbolic reminder of complex phases of life one should reasonably expect in the new year. According to Vasudha Narayanan, a professor of Religion at the University of Florida: [The pacchadi festive dish symbolically] reminds the people that the following year – as all of life – will consist of not just sweet experiences, but"
"can be reheated in a microwave oven with a much shorter cooking time. There is a popular myth that plum pudding's association with Christmas goes back to a custom in medieval England that the ""pudding should be made on the 25th Sunday after Trinity, that it be prepared with 13 ingredients to represent Christ and the 12 apostles, and that every family member stir it in turn from east to west to honour the Magi and their journey in that direction"". However, recipes for plum puddings appear mainly, if not entirely, in the 17th century and later. The collect for"
"eaten during Christmas. Pan de Cádiz Pan de Cádiz or turrón de Cádiz is a large marzipan confection from Cádiz, Spain. ""Pan"" means 'bread' in Spanish, a name which the dish probably acquired due to its appearance as a rectangular bread. There are many different recipes, but the basic ingredients are always marzipan and candied fruit. It was invented in the 1950s by the pastry chef Antonio Valls Garrido, who first sold the dish in his pastry shop Viena. The origins of the dish may lie in the marzipan rolls with fruit made in Cádiz during the nineteenth century. It"
"British colonies, the meal shares some connection with the English Christmas dinner involving roasted meats and pudding of some description. The Christmas pudding and Christmas cake evolved from this tradition. In countries without a lengthy Christian tradition, such as Japan, the Christmas meal may be more heavily influenced by popular culture. Indian people cook a variety of foods, including Biryani with chicken or lamb/mutton, chicken and mutton curry, followed by cake or sweets like Kheer. Long established Christian communities such as Goan Catholics have pork dishes and beef dishes as part of their main course of their Christmas dinner. These"
"Christmas dinner. For dessert rice pudding is traditionally served – composed largely of whipped cream and accompanied by lashings of black cherry sauce. The rice pudding also contains chopped peeled almonds, and a single whole peeled almond. Whoever finds the whole almond will have good luck for the coming year, and the lucky finder is entitled to a small gift, ""Mandelgave"". After the meal is complete, the family gathers around the Christmas tree and sings Christmas songs and hymns while holding hands and dancing in circles, and may even tour the house, still holding hands and singing. When the singing"
"slushies, coconut water, and fresh coconut jelly. Special Christmas foods include appetizers like pastelles (called hallaca in Venezuela where they originated), pholourie, saheena, baiganee, kachori, and chicken or pork pies. Entrees include garlic ham (""carne vinha-d'alhos"", a Portuguese dish), baked ham, baked turkey or chicken, macaroni pie, fish pie, garlic roasted potatoes, grilled or barbecued meat (chicken, shrimp, fish, or lamb), corn, pigeon peas, Christmas (also called Spanish or festive) rice, fried rice, chow mein, lo mein, Chinese roast chicken, pepper shrimp, different types of curries (chicken, goat, duck, fish, shrimp, crab, baigan, channa and aloo), roti, and dal bhat"
"and thick white sauce) and green peas that can be served with the warm dishes or as a separate fourth course. Lutfisk is often served as dinner the second day after the traditional Christmas Yule-table dinner. Julbord desserts include rice pudding (""risgrynsgröt""), sprinkled with cinnamon powder. Traditionally, an almond is hidden in the bowl of rice porridge, and whoever finds it receives a small prize or is recognized for having good luck. Julbord is served from early December until just before Christmas at restaurants and until Epiphany in some homes. It is tradition for most Swedish and Norwegian workplaces to"
"You A Merry Christmas,"" which includes the line, ""Now bring us some figgy pudding"". A variety of nineteenth-century sources state that, in the West Country of England (from which the carol comes), ""figgy pudding"" referred to a raisin or plum pudding, not necessarily one containing figs. Figgy pudding Figgy pudding is a type of Christmas pudding which was originally made with figs. It may be baked, steamed in the oven, boiled or fried. Figgy pudding dates back to 16th century England. Its possible ancestors include savoury puddings, such as crustades, fygeye or figge (a potage of mashed figs thickened with"
"with Christmas. The East Sussex cook Eliza Acton was the first to refer to it as ""Christmas Pudding"" in her bestselling 1845 book ""Modern Cookery for Private Families"". The pudding ""had the great merit"" of not needing to be cooked in an oven, something ""most lower class households did not have"". Throughout the colonial period, the pudding was a symbol of unity throughout the British Empire. In 1927, the Empire Marketing Board (EMB) wrote a letter to the Master of the Royal Household, requesting a copy of the recipe used to make the Christmas pudding for the royal family. The"
"Pease pudding Pease pudding, also known as pease pottage or pease porridge, is a savoury pudding dish made of boiled legumes, typically split yellow or Carlin peas, with water, salt, and spices, and often cooked with a bacon or ham joint. A common dish in the North East of England, it is consumed to a lesser extent in the rest of Britain, as well as in Newfoundland, Canada. Pease pudding is typically thick, somewhat similar in texture to (but perhaps a little more solid than) hummus, and is light yellow in colour, with a mild taste. Pease pudding is traditionally"
"Dock pudding Dock pudding is a distinctive West Yorkshire dish produced chiefly in the Calder Valley area. Its main ingredients are the leaves of bistort (sometimes called ""gentle dock"" or ""Passion dock"", though it is not a member of the genus ""Rumex""), together with oatmeal, nettles, onion, and seasoning to taste. Other ingredients are added but each personal family recipe does differ. Traditionally the pudding is fried in a frying pan along with bacon (though vegetarians cook it differently). Starting in 1971, an annual World Dock Pudding Championship is held at the local community centre in the village of Mytholmroyd."
"Dock pudding Dock pudding is a distinctive West Yorkshire dish produced chiefly in the Calder Valley area. Its main ingredients are the leaves of bistort (sometimes called ""gentle dock"" or ""Passion dock"", though it is not a member of the genus ""Rumex""), together with oatmeal, nettles, onion, and seasoning to taste. Other ingredients are added but each personal family recipe does differ. Traditionally the pudding is fried in a frying pan along with bacon (though vegetarians cook it differently). Starting in 1971, an annual World Dock Pudding Championship is held at the local community centre in the village of Mytholmroyd."
"plain pudding garnished as a delicacy. The women thus described made light of the term and it has since become an amusing rather than derogatory slang term in South African English, referring to a materialistic young woman. Kugel Kugel ( ""kugl"", pronounced ) is a baked pudding or casserole, most commonly made from egg noodles (Lokshen kugel) or potato. It is a traditional Ashkenazi Jewish dish, often served on Shabbat and Yom Tov. The name of the dish comes from the Middle High German ""kugel"" meaning ""sphere, globe, ball""; thus the Yiddish name likely originated as a reference to the"
"to get married before next Christmas. Common drinks are Christmas beer, julmust and schnapps. Christmas dinner in the United Kingdom is usually eaten in the afternoon on 25 December. The dinner usually consists of turkey or goose, served with stuffing, gravy, sometimes pigs in blankets, cranberry sauce or redcurrant jelly; bread sauce; yorkshire pudding, roast potatoes (sometimes also boiled or mashed); vegetables, particularly brussels sprouts and parsnips; with dessert of Christmas pudding (or ""plum pudding""), sometimes mince pies or trifle, with brandy butter and/or cream. In England, the evolution of the main course into turkey did not take place for"
"important part of the holiday's celebration, and the food that is served varies greatly from country to country. Some regions have special meals for Christmas Eve, such as Sicily, where 12 kinds of fish are served. In the United Kingdom and countries influenced by its traditions, a standard Christmas meal includes turkey, goose or other large bird, gravy, potatoes, vegetables, sometimes bread and cider. Special desserts are also prepared, such as Christmas pudding, mince pies, fruit cake and Yule log cake. In Poland and other parts of eastern Europe and Scandinavia, fish often is used for the traditional main course,"
"snickerdoodles, or sugar cookies baked throughout the month of December and fashioned into many shapes and figures. Unlike the modern United Kingdom, however, there is no tradition for Brussels sprouts at the meal at all, mince pies are normally only served in the Deep South, and Christmas pudding is very rare. Fruitcakes like the Christmas pudding, though still prepared in pockets of the nation, are usually a national joke and any fruitcake of any kind is a disdained and maligned confection lampooned as an unwanted Christmas gift. The comic Johnny Carson once quipped, ""The worst Christmas gift is fruitcake… There"
"other well-known sweet dishes. ""Filoz"" (a jaggery and banana pancake) and ""Arroz doce"" (a Portuguese derivative of kheer (sweetened rice) from India) are also popular. Feni: cashew feni is made from the fermentation of the fruit of the cashew tree, while coconut feni is made from the sap of toddy palms, which is a popular alcoholic beverage. ""Kuswar"" is a term often used to refer to a set of unique Christmas goods that are a part of the cuisine of the Goan Catholic community. There are as many as 22 different traditional recipes that form this distinct flavour of Christmas"
"pudding originally flavored with orchid powder (today invariably replaced by artificial flavorings), is served in cups as a winter drink, garnished with cinnamon, nuts, coconut and raisins. Arak from the Anis drinks family, is the preferred alcoholic beverage. Rosewater is a common ingredient in cakes and desserts. Malabi, a cold cornstarch pudding, is sprinkled with rosewater and red syrup. Ikaddaif or kadaif is a very sweet pastry similar in style and technique to baklavah. It consists of shredded dough, which is wrapped around crushed nuts, baked and then soaked in syrup. It is common in various parts of the Middle"