{"id":73027,"date":"2023-12-05T14:45:46","date_gmt":"2023-12-05T21:45:46","guid":{"rendered":"https:\/\/www.uchealth.org\/today\/?p=73027"},"modified":"2025-03-07T11:25:16","modified_gmt":"2025-03-07T18:25:16","slug":"holiday-foods-from-around-the-world","status":"publish","type":"post","link":"https:\/\/www.uchealth.org\/today\/holiday-foods-from-around-the-world\/","title":{"rendered":"Holiday foods from around the world"},"content":{"rendered":"<div style=\"margin-top: 0px; margin-bottom: 0px;\" class=\"sharethis-inline-share-buttons\" ><\/div><figure id=\"attachment_73038\" aria-describedby=\"caption-attachment-73038\" style=\"width: 640px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-73038\" src=\"https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2023\/12\/05100519\/Swedish-rice-pudding-Getty-tiny.webp\" alt=\"Try making traditional holiday foods from around the world. Swedes enjoy risgrynsgr\u00f6t, a semi-sweet and creamy rice porridge, during winter months but especially at Christmastime. Photo: Getty Images.\" width=\"640\" height=\"426\" \/><figcaption id=\"caption-attachment-73038\" class=\"wp-caption-text\">Try making traditional holiday foods from around the world. Swedes enjoy risgrynsgr\u00f6t, a semi-sweet and creamy rice porridge, during winter months but especially at Christmastime. Photo: Getty Images.<\/figcaption><\/figure>\n<p>Cookies and milk for Santa? Not everywhere.<\/p>\n<p>Around the world, foods and Christmas \u2014 and other year-end holidays \u2014 are as diverse as an assortment of gifts under the holiday tree (or bush, or menorah, or hearth . . .). For instance, while we Americans do leave out those treats for Santa Claus, some Belgian children leave an empty shoe by the front door, in which hay would be stuffed for Sinterklass\u2019s donkey.<\/p>\n<p>Neither Austrians nor Norwegians have a Santa Claus, as we English speakers see him, whom they might feed sweets and treats. Maybe they should: Austrians eat braised or breaded fried carp for Christmas, and in Norway they dine on lutefisk (fish soaked in lye, the recipe for which begins \u201cSaw the dried fish . . .\u201d)<div class=\"su-callout-box col-xs-12 col-sm-6 right\" style=\"background-color:#dce4e7; color:#2e3b44;\">\n<ul>\n<li><a href=\"https:\/\/www.uchealth.org\/today\/merry-christmas-in-many-languages-plus-traditional-christmas-dishes\/\">More great holiday foods<\/a> + how to say &#8220;Merry Christmas&#8221; in multiple languages<\/li>\n<li>More <a href=\"https:\/\/www.uchealth.org\/today\/author\/bstjohn\/\">great tips and recipes<\/a> from Bill St. John.<\/li>\n<\/ul>\n<\/div>\n<p>Full-on holiday meals are even more varied. At theirs, the Dutch chow down on <em>oliebollen<\/em> (\u201coil balls,\u201d deep-fried flour and raisin pastries). In Poland, Christmas dinner consists of 12 courses \u2014 not including meat.<\/p>\n<p>In Ireland, breakfast on Christmas Day is the big feed: eggs, bacon, grilled tomatoes, potatoes, sausage links (blood sausage especially), fried bread and saut\u00e9ed mushrooms, washed down with tea and ale.<\/p>\n<p>By any measure, Christmas is one of the more food-filled of feast days in much of the Christian world.<\/p>\n<p>Other religions and cultures aren\u2019t slackers in the holiday pantry department, either.<\/p>\n<h2><strong>Hanukkah<\/strong><\/h2>\n<figure id=\"attachment_73036\" aria-describedby=\"caption-attachment-73036\" style=\"width: 400px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-73036\" src=\"https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2023\/12\/05100506\/CHALLAH-BREAD-PUDDING-tiny.webp\" alt=\"Bread pudding for Hanukkah, made with challah, the Jewish braided bread, in this case studded with dried fruits and sultanas. Photo by Bill St. John, for UCHealth.\" width=\"400\" height=\"300\" \/><figcaption id=\"caption-attachment-73036\" class=\"wp-caption-text\">Bread pudding for Hanukkah, made with challah, the Jewish braided bread, in this case studded with dried fruits and sultanas. Photo by Bill St. John, for UCHealth.<\/figcaption><\/figure>\n<p>Hanukkah is the much-appreciated December festivity for the Jewish people, with its signal foods such as chocolate <em>gelt<\/em> and dreidel-shaped cookies with colored frostings, or <em>gribenes <\/em>(crisped bits of chicken or goose skin) fried in schmaltz. In 2023, Hanukkah runs from sundown on Friday, December 7, through Friday, December 15.<\/p>\n<p>But the most symbolic foods of Hanukkah are those, such as <a href=\"https:\/\/www.uchealth.org\/today\/christmas-lamb-recipe-or-famed-latkes-for-holiday-dinner\/\">latkes<\/a> (potato \u201cpancakes\u201d) or <em>sufganiyot<\/em> (jam-filled doughnuts), fried in oil.<div class=\"su-callout-box col-xs-12 col-sm-6 right\" style=\"background-color:#dce4e7; color:#2e3b44;\">Enjoy these recipes in &#8220;<a href=\"https:\/\/www.uchealth.org\/today\/pancakes-around-the-world-recipes\/\">Pancakes around the world<\/a>,&#8221; by Bill St. John.<\/div>\n<p>\u201cHanukkah\u201d translates to \u201crededication\u201d and refers to the re-sanctification by the Maccabees of Jerusalem\u2019s Second Temple in the 2nd century B.C.E. Until then, the ruling Syrian Greeks had disallowed Jews their religious practices, among which was the ever-burning menorah (candelabra) on the Temple grounds.<\/p>\n<p>But after reconquering the Holy City, the triumphant Maccabees could find only sufficient unsullied oil to last one night. Miraculously, the menorah\u2019s candelabra burned for eight days and nights, enough time to produce more and sufficient pure oil. Hence, the centrality for Hannukah of foods fried in oil, latkes being the most recurrent.<\/p>\n<p>For Hanukkah, Jewish families ritualistically light a home menorah for eight evenings and, for this reason and because of its history, often nickname Hannukah \u201cThe Feast of Lights.\u201d<\/p>\n<h2><strong>Kwanzaa <\/strong><\/h2>\n<figure id=\"attachment_73037\" aria-describedby=\"caption-attachment-73037\" style=\"width: 640px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-73037\" src=\"https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2023\/12\/05100511\/FOSSOLIA-tiny.webp\" alt=\"Fossolia, an Ethiopian dish of green beans, carrots and potatoes, which might find itself on a dinner table during Kwanzaa. Photo by Bill St. John, for UCHealth\" width=\"640\" height=\"480\" \/><figcaption id=\"caption-attachment-73037\" class=\"wp-caption-text\">Fossolia, an Ethiopian dish of green beans, carrots and potatoes, might find itself on a dinner table during Kwanzaa. Photo by Bill St. John, for UCHealth<\/figcaption><\/figure>\n<p>Another year-end holiday, Kwanzaa, centers on the lighting of yet another candelabra called the kinara. Its seven candles represent both the seven days and the seven principles of Kwanzaa (Unity, Self-determination, Collective Work and Responsibility, Cooperative Economics, Purpose, Creativity, and Faith).<\/p>\n<p><a href=\"https:\/\/www.uchealth.org\/today\/how-to-celebrate-kwanzaa-serene-cultural-holiday\/\">Kwanzaa began in the United States<\/a> in the 1960s after the Watts riots as an alternative to the regnant Judeo-Christian December holidays. Kwanzaa aims to celebrate the history and presence of Black Americans. \u201cKwanzaa\u201d is an East African (Swahili) name meaning \u201cfirst fruits of the harvest.\u201d<\/p>\n<p>Kwanzaa\u2019s week runs from December 26 until January 1st of the New Year, with a special meal and its foods observed on the sixth day, or December 31. Any food eaten at a Kwanzaa meal is \u201cKwanzaa food,\u201d however preparations that more frequently appear include those foods that are pan-African, Black American (what is often called \u201csoul food\u201d such as catfish, greens or okra), Black Caribbean, and even Brazilian dishes such as feijoada.<\/p>\n<p>The most important element of a Kwanzaa meal is not what sort of dish is eaten but that whatever it is, it is shared. Above all, Kwanzaa honors community.<\/p>\n<figure id=\"attachment_73039\" aria-describedby=\"caption-attachment-73039\" style=\"width: 450px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-73039\" src=\"https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2023\/12\/05100708\/CHALLAH-BREAD-PUDDING1-web.webp\" alt=\"A serving of bread pudding for Hanukkah, made with challah, the Jewish braided bread, in this case studded with dried fruits and sultanas. Photo by Bill St. John.\" width=\"450\" height=\"450\" \/><figcaption id=\"caption-attachment-73039\" class=\"wp-caption-text\">A serving of bread pudding for Hanukkah, made with challah, the Jewish braided bread, in this case studded with dried fruits and sultanas. Photo by Bill St. John.<\/figcaption><\/figure>\n<p>The recipes here are three ornaments on a holiday tree of sorts, one each representing the overall Jewish, Kwanzaa, and Christian traditions.<\/p>\n<h2><strong>Challah Bread Pudding<\/strong><\/h2>\n<p>If available or able to be made, use challah that has been studded with candied fruit, raisins, sultanas or the like. Serves 8-10.<\/p>\n<h3><strong>Ingredients<\/strong><\/h3>\n<p>1 loaf challah, cut into 1-inch or slightly larger cubes, to make at least 8 cups, crusts included<\/p>\n<p>3 large eggs<\/p>\n<p>4 egg yolks from large eggs<\/p>\n<p>4 cups half-and-half<\/p>\n<p>2 teaspoons pure vanilla extract<\/p>\n<p>1\/2 cup light brown sugar, lightly packed<\/p>\n<p>3 tablespoons unsalted butter or ghee, room temperature<\/p>\n<h3><strong>Directions<\/strong><\/h3>\n<p>Heat the oven to 350 degrees. Place the challah cubes on a large cookie or baking sheet that has been lined with parchment paper and brown the pieces in a 350-degree oven until slightly dried out but not toasted, about 15 minutes. Set aside to dry further.<\/p>\n<p>In a large bowl, whip together the eggs, egg yolks and the remaining ingredients except the butter or ghee, setting aside to allow the sugar to dissolve.<\/p>\n<p>Generously butter a large gratin or other deep baking dish large enough to accommodate all the challah pieces and the liquid custard. Put the challah pieces in the dish, pressing down and packing lightly, then slowly pour in the egg and cream mixture, pressing lightly again to burp out any air pockets.<\/p>\n<p>Refrigerate the bread pudding overnight, covered in aluminum foil. When ready to cook, remove from the refrigerator 1 hour ahead of baking time.<\/p>\n<p>Heat the oven to 350 degrees and place a large, deep roasting pan on the middle rack. Set to boil some water. Place the covered baking or gratin dish in the roasting pan and add enough boiling water to come up halfway on the sides of the bread pudding pan.<\/p>\n<p>Bake for 30 minutes covered; remove the foil, then bake again for an additional 45 minutes, or until the pudding is nicely browned on top and the custard is set through. Serve, sprinkled with confectioner\u2019s sugar is desired, but with plenty of unsalted butter and warmed maple syrup.<\/p>\n<h2><strong>Fossolia (Ethiopian Green Beans, Carrots and Potatoes)<\/strong><\/h2>\n<p>From Aida Nozick at Small Federations\u2019 Ethiopian Israelis Learning Series. Recipe adapted to Colorado\u2019s elevation. Serves 6-8 as a side dish.<\/p>\n<h3><strong>Ingredients<\/strong><\/h3>\n<p>1\/4 cup olive oil<\/p>\n<p>1 large onion, peeled and diced<\/p>\n<p>2 cloves garlic, minced<\/p>\n<p>1 teaspoon grated ginger<\/p>\n<p>3 large tomatoes (such as beefsteak), chopped (or 28-ounce can crushed tomatoes)<\/p>\n<p>1 teaspoon turmeric powder<\/p>\n<p>3 large carrots, peeled and cut into 1\/2-inch thick sticks<\/p>\n<p>2 large potatoes (such as Yukon Gold or other yellow), peeled and cut into 1-inch pieces<\/p>\n<p>1\/2 pound (4 cups) fresh green beans, ends snapped off and cut or snapped into halves or thirds<\/p>\n<p>1 1\/2 teaspoon kosher or sea salt<\/p>\n<p>1 jalape\u00f1o pepper, stemmed and chopped<\/p>\n<h3><strong>Directions<\/strong><\/h3>\n<p>In a large pot, heat the olive oil, add the diced onion and saut\u00e9 until soft. Add the garlic and ginger and stir until fragrant, about 1 minute. Add the tomatoes and turmeric and cook for 5-8 minutes on medium-low heat.<\/p>\n<p>Add the carrots and cook until medium-soft, about 10-12 minutes; then add the potatoes and cook until tender, about 12-14 minutes. Add the green beans and cover the pot. Allow everything to cook for another 10-12 minutes. Add the salt and jalape\u00f1o for the last 2 minutes of cooking.<\/p>\n<h2><strong>Risgrynsgr\u00f6t (Swedish Christmas Rice Porridge)<\/strong><\/h2>\n<p>This is a traditional Swedish dessert for Christmas Eve. Tradition holds that \u201cthe one who finds the almond will be married before the next Christmas comes around,\u201d so use your spoon knowingly. Serves 4. Adapted by Bill St. John from thespruceeats.com for Colorado\u2019s elevation.<\/p>\n<h3><strong>Ingredients<\/strong><\/h3>\n<p>1 cup raw short-grain rice (such as jasmine)<\/p>\n<p>1 cup water<\/p>\n<p>1 tablespoon unsalted butter<\/p>\n<p>4 cups milk<\/p>\n<p>1\/2 teaspoon salt<\/p>\n<p>1\/2 cup heavy cream<\/p>\n<p>1 whole blanched almond<\/p>\n<p>Ground cinnamon<\/p>\n<p>Sugar<\/p>\n<h3><strong>Directions<\/strong><\/h3>\n<p>Wash the rice well under running water until the rinsing water runs fairly clear (about 3-4 times). Boil 1 cup of water, add the rice and the butter and cook uncovered over medium heat, stirring frequently, until all the water has been absorbed, about 15 minutes.<\/p>\n<p>Add the milk and salt to the rice, stirring, cover and simmer over the lowest heat possible until the rice is tender and the milk has been absorbed, anywhere from 40-50 minutes, depending on elevation. Stir once or twice to prevent scorching. Remove from the heat and stir in the cream and almond.<\/p>\n<p>Place the rice mixture in a serving dish and sprinkle with cinnamon and sugar. Serve with cold milk as a beverage.<\/p>\n<p><em>Reach Bill St. John at <a href=\"mailto:bill@billstjohn.com\">bill@billstjohn.com<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cookies and milk for Santa? Not everywhere. Around the world, foods and Christmas \u2014 and other year-end holidays \u2014 are as diverse as an assortment of gifts under the holiday tree (or bush, or menorah, or hearth . . .). For instance, while we Americans do leave out those treats for Santa Claus, some Belgian [&hellip;]<\/p>\n","protected":false},"author":2197,"featured_media":73038,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[6],"tags":[4799,2366,4415],"class_list":["post-73027","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-healthy-living","tag-bill-st-john","tag-healthy-recipes","tag-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - 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He writes and teaches about restaurants, wine, food &amp; wine, the history of the cuisines of several countries (France, Italy, Spain, Belgium, and the USA), about religion and its nexus with food, culture, history, or philosophy, and on books, travel, food writing, op-ed, and language. Bill has lent (and lends) his subject matter expertise to such outlets as The Rocky Mountain News, The Denver Post, The Chicago Tribune, 5280 Magazine, and for various entities such as food markets, wine shops, schools &amp; hospitals, and, for its brief life, Microsoft\u2019s sidewalk.com. In 2001 he was nominated for a James Beard Award in Journalism for his 12 years of writing for Wine &amp; Spirits Magazine. Bill's experience also includes teaching at Regis University and the University of Chicago and in classrooms of his own devising; working as on-air talent with Denver's KCNC-TV, where he scripted and presented a travel &amp; lifestyle program called \\\"Wine at 45\\\"; a one-week stint as a Trappist monk; and offering his shoulder as a headrest for Julia Child for 20 minutes. 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