Themed Christmases Part Two

Yesterday the holiday cuisines of Britain , Australia and Jamaica were explored for a themed Christmas dinner. Now it's time to get other ideas for a holiday meal, complete with after dinner treats. They're tasty and fun, perfect for celebrating. 

One of the most delicious palates is the French. True French cuisine derives from Catherine de Medici's  Northern Italian influence on her husband's Henri II's  court. Canapes, small slices of toasts or puffed patry are topped with such Gallic treats as charcuterie slices and dabs of Brie and Gruyere. Escargot in a garlicky butter sauce and foie gras follow howevr if these are too much then think of a comforting chestnut soup. This is a mix of pureed , boiled chestnuts , whole cream and vegetable stock, spiced with a bay leaf. The main course varies according to region. The Perogord region in central France prefer a roast duck while most of the country love a good roast ham. France is known for one of the most famous Christmas desserts - Bpouche de Noel or Christmas log. This is a delicous marriage of flourless chocolate cake or sponge to a chocolate whipped cream topping. Make it more foresty with marzipan mushrooms and a trail of cranberries on the plate. Greek Christmas tradtions are steeped in centuries of tradition. You could easily make their braised lamb shanks with a tangy feta and anchovy laced salad. The Greek Christmas cookie kourambiethes are sheer heaven in every bite.These are buttery balls liberally dusted with powdered sugar.

If you want a "meat" themed holiday dinner then think Argentina. The best beef in the world comes from this interesting South American country. enjoy a good grilled slab of beef wtih chimichurri or salsa verde. They also have a heavy Piedmontese influence (Pope Francis is one such Argentinian with roots near San Maurizio Canovese). The meal is a Piedmontese classic with veal in a tuna and anchovy sauce. It's called viteela al tonno and it would even make a great New Year's day dinner. enjoy it with a gplass of anana fizz, a heady mix of cider or sparkling wine  and pinrapple juice. This comes bottled but you can make your own version with pineapple juice , and sprakling wine. Finish with a pan dulce or panetone, This is great end to a dinner and a good evening snack too. Now you cn get it with chocolate chips for an even tastier bite.Another warm weather country with a Christmas bounty is Nigeria. You could start off with beef or a roast chicken served with a tasty side of jollof rice. Make your version with tomato and curry with cooked long grain rice. Ginger, green peppers and onions are also added for a flavorful mix.Dessert is a coconut patty made with flaked coconut and powdered sugar.

A themed Christmas dinner is a fun trip around the world. Have one country or mix it up with two or three. The end result will be a tasty and memorable meal.

It Starts With Starter

The best tasting bread starts with a bubbly piece of bacteria. Sourdough is nothing without starter yet it's hard to come by. Home bakers  have to inherited it from a family or friend - or so it was thought. The truth is anyone can make their own sourdough starter. The surprise  - is isn't just for the bread either.Almost any baked good can have it as a vital ingredient.

Sam Sifton explored and experimented with this wonderful  bunch of fermentation in today's New York Times Food section. The idea of using a starter is not new. It's how all home bakers baked bread even as late as a century ago . Many think it's the bread itself, but sourdough actually refers to the process.Most people usually "inherit"it , either from a friend or relative who inherited it from one of their friends or relatives.Some starters go back to the late Forties. However now it can be bought , from farmer's markets to etsy.,the online flea market where people can buy anything homemade. What home bakers do need to know is that a starter is a living being and it should be treated as such As Mr. Sifton suggests think of it as a pet turtle, It needs to be tended to regularly .It needs to be fed , sometimes every  two to three hours,if it;s to be used frequently. If it's in the fridge and not being used. then it needs to be tended to every week. Starter also has to be taken out too when fed, usually for one to two hours .An equal mix of water and flour is what keeps the starter alive.

For those home bakers who want to get started with starter, the best bet is acquiring it from someone..  Besides etsy and farmer's markets , it can be bought from Cultures For Health and King Arthur's Flour websites. However starter can be made at home too.It can be as simple as flour and water mixed together , then  letting it sit in a covered bowl at room temperature until it bubbles and blooms. The process can be sped up with the addition of grapes as baker Nancy Silverson advised years ago on Julia  Child show or with a few ounces of unsweetened  pineapple juice according to Peter Reinhart, author of "The Bread Baker's Apprentice." It then has to be fed.. Many obsessive bakers feed theirs daily and even use them daily (along with naming them, William Butler Yeast, Roxanne, and Sky pilot to name a few. Mr. Sifton doesn't believe in naming his livestock as he puts it).The good part about starter is that it can be used for other baked goods. Use it before feeding to make an overnight sponge to be used for pancakes nd waffles.It's also good for pizza crust, giving it depth as pizzeria owner , Anthony Falco's of Roberta's in Brooklyn can attest.It can also be used for rye bread too.

If home baker's are up to the challenge of "owning " starter then they should. It does need tender loving care but it does pay off.There's not only crusty, tasty bread but waffles , pancakes and even sourdough pizza!