Baking season is here! Traditional deserts play such an integral part in the Christmas and New Year holidays. It seems every country has at least one or more traditional Holiday Desert recipes which are important to them.
In France, the holiday dinner always ends with a Buche de Noel.
This French Holiday favorite made with chocolate genoise, coffee buttercream and chocolate cream cheese frosting. Bark-like designs are often made in the frosting to make the cake appear more like a tree branch and are often decorated with this goal in mind. The cake itself dates back to the 19th century, but referring to it as a ‘yule log’ did not become popular until the first half of the 20th.
Christmas Stollen or Christstollen is full of nuts, raisins and candied fruit. If made a few weeks in advance of serving it mellows and softens and is very good.
Christmas pudding came all the way back to medieval England. It was, however, initially created as a way to preserve meat and did not become a tasty dessert associated with the holiday season until the 1700s. Often times referred to as plum pudding, it may be surprising to discover that this dessert does not actually contain plums. In the pre-Victorian England, the world ‘plum’ was often used as a term for raisins, which are commonly found in this pudding. Christmas pudding as it is known today took its form during the Victorian age. It is traditionally made from egg, suet, treacle and several spices for flavoring, prepared four to five weeks before Christmas.
Panettone - Italian Christmas Bread.
This Italian bread is similar to a fruitcake and traditionally served during the holidays. The Panettone is typically baked into a tall, cylindrical shape (empty coffee cans work great as baking pans). While its origins are sketchy, one legend holds that in the late 1400s, a young Milanese nobleman fell in love with the daughter of a baker named Toni and created "Pan de Toni" to impress his love's father.
Riskrem: a classic Norwegian Christmas Desert - a delectable rice pudding served cold, made up with leftover rice porridge, sugar, whipped cream and vanilla sugar with a red berry sauce, In Sweden and Denmark it is also common to add in chopped nuts, and in Sweden they also add in bits of orange.
Mantecados! No Spanish home is without mantecados on Christmas! Dating back to the 16th century, these classic crumble cakes are light but certainly carry a rich, unique flavor!
Rosca de Reyes - Three Kings Bread
Made for Posadas in late December or Día de los Santos Reyes on January 6th, this sweet holiday bread is shaped like a wreath and decorated with candied figs, lemon, cherries, and mango. A little baby Jesus doll is baked into the bread and whoever gets the piece of bread with the doll in it has to provide food for the next party which is for Candelaria or Candlemason February 2nd.
In Romania, the Christmas fruit cake is called cozonac. Romanian cozonac is a slightly sweet yeast-raised egg bread, that is traditionally eaten for Easter, Christmas and New Years. Bulgarians call this bread kozunak. It's considered the Italian panettone of the Romanians.
Honey Pryaniki (Gingerbread). From long time ago Pryaniki were one of the most loved sweets in Russia. Pryaniki closely associated with many holiday’s rituals which are originate from antiquity. Gingerbread was mandatory at Christmas time.