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.

And Now Apple Cider Doughnuts

 After all the cooking it's time to look to baking - leisurely baking. Think the fall classic apple cider doughnut. They're a perfect snack and a fresh break from all that pie.

Erin Jeanne McDowell, author of Let's Bake A Pie!  and creator of the  baking blog Erin Jeanne McDowell wrote about these gems plus gave the recipe in Wednesday's New York Times Food section. what is great about her recipe is that the doughnuts are baked and not fried. They're more like little cakes, without the usual greasy doughnut aftertaste.Cinnamon lovers will love this recipe as well. Two teaspoons of cinnamon along with a half a teaspoon of freshly grated nutmeg (you can find whole nuts in your grocery's spice section) is added to the batter. You can also add other fall spices like ginger, clove and cardamon for a more flavorful bite.Cider is used but Ms. McDowell recommends boiling it first to reduce it to a maple syrup like consistency. Doing this gives the doughnuts a more concentrated apple flavor. Just use one and a half cup of cider and reduce it down to one half cup. Remember to cool it down before using. Of course doughnuts need a coating of some kind of sugar. Ms. McDowell lets the freshly baked rings settle for a minute or two in the pan before releasing them. They're  brushed with melted butter and then dredged in a mix of cinnamon and sugar. You could use powdered sugar as they do at farms. That's your decision.

You can use a six doughnut baking pan but you can also use a twelve cup muffin tin that can be converted into a doughnut pan. Take a four by four piece of aluminum foil and bend gently around your middle finger. Remove your finger and press the foil in the muffin cup.Use a non stick cooking spray (and not butter or margarine) to grease the pan and then flour it.It's then sifting all the dry ingredients including the cinnamon and baking powder given for lift.. One stick of butter is also used, mixed with light brown and granulated sugars. Two large eggs are also added along with one teaspoon of vanilla extract. Dry and wet ingredients are mixed together then carefully spooned into the doughnut pan about two thirds full. Ms McDowell also suggests using a disposable piping bag or a reusable plastic bag  with a half inch opening cut from one corner). Bake until evenly golden or until a toothpick inserted in the thickest portion of one comes out clean, twelve to fifteen minutes baking in a 350 degree F oven.Muffin tin doughnuts takes longer , about fifteen to twenty minutes. Rotate the pan halfway through. It's then letting the doughnuts settle and brushing them with melted butter before dredging. Again you can use the cinnamon sugar or powdered sugar. 

Apple cider doughnuts are a nice alternative to all the holiday pies and sweets. Even better they baked for a fluffy flavor. Make them today for a tasty snack with a hot cup of coffee and tea.