The holidays are here and with so much bitter in the world, it’s time for something sweet. Recipes are included by clicking the title, so if you want to try to make these at home you can. All images are associated with the articles that they came from for reference.
Sufganiyot (Jelly Donuts for Hanukkah)
When you think Hanukkah, you probably think candles, a menorah, and latkes. However, this Jewish celebration of a miracle for the Maccabees. As the miracle involved oil, fried foods are eaten in commemoration (and also because they are delicious). The donuts are deep fried in oil, then filled with jam or custard, and covered with powdered sugar.
RISGRØT (Norwegian Rice Porridge)
Norway gets really cold this time of year. No, colder than that. With the dark days of the year, comes a warm treat for those coming in from the cold. This rice porridge usually involves cinnamon, but some will use cardamom and vanilla sugar. Versions of this recipe are also eaten in Sweden and Finland, where they will hide an almond; the person who finds the almond will be the next to marry. If you mix in whipped cream, it becomes riskrem. Whatever you do, don’t forget to top it with a pat of butter, especially if you’re leaving out for the Tomten– little gnome like creatures with red or grey hats that care for the family. It has become a yearly tradition for me to make this.
пряник (Russian Gingerbread)
I’m going to start this by stating, 100% make these from scratch and don’t buy the prepackaged ones if you’re outside of Russia. In Russia, gingerbread is a point of national pride. Not only does this spice-filled cookie taste amazing when homemade, it makes the house smell amazing as well. Russian gingerbread includes cardamom, which is a spice not frequently used in the united states; this is a shame, as it is amazing. Topped with a simple glaze and sometimes filled with plum jam, these cookies involve a lot of work, but the results are fabulous. I’ve added these to my Christmas cookie rotations and get compliments on them all the time. If you want a less sweet treat, skip the glaze. It’s just as good.
Bara Brith (Welsh Tea and Fruit Cake)
Let’s be real, I’ve made this multiple times this year for breakfast and have exactly zero regrets. The cake starts by putting raisins, dried currants, and sultanas (golden raisins) in strong tea overnight. The bread is best if you let it sit for two days before eating, and it will last about seven days if you don’t eat it all first. I’ve included my favorite recipe, as it gives the option to convert the ingredient measurements from metric to imperial for those of us in the USA, Myanmar and Liberia.
Rosca de Reyes (Three King’s Cake)
January 6th celebrates the feast of the Epiphany in Catholic tradition. This feast marks arrival of the Magi to see the Christ child, and thus the reveal of Jesus to the Gentiles. One tradition involves baking a type of fruitcake called Rosca de Reyes, or the Three King’s Cake. Most include a clay or porcelain doll to represent Jesus. The person who gets this doll in their slice of cake hosts a party on February 2nd, or Candlemas.
Typsy Laird Trifle
This treat from Scotland is most definitely not child appropriate, as it is filled with alcohol. Like all trifles, this should be made the day ahead so that the flavors combine. This layered dessert is eaten at both Christmas and Burn’s Night.
Struffoli (Stacked Italian Honey Balls)
These fragrant little honey balls are often stacked into a tree formation on Christmas Eve and Day, as well as New Year’s. They involve lemon zest and a little liquor. This is another labor intensive recipe, but it looks super cool on the table.
BÛCHE DE NOËL (Yule Log Cake)
This chocolate and mascarpone cheese treat is a delight, and it looks super pretty as well. Be warned, if you’re not great at decorating it’s easy to make a mess of one of these. The cake represents a traditional yule log, which was lit in Scandinavian countries to celebrate the return of the sun at the end of winter. If you can buy one of these, it will save you a lot of trouble, but making it can be a great deal of fun.
St. Lucia Buns
If you’ve ever seen a girl in a white dress with a candle wreath on her head and a red sash around Christmas time, you’ve probably seen someone celebrating St. Lucia. Keep in mind that in Sweden kids mostly wear battery-operated candles on their heads now so they don’t light themselves on fire. These saffron buns are traditionally eaten for St. Lucia day. Their history is a little twisted however; it’s said that St. Lucia was approached by a man who wanted to marry her. He complimented her eyes. Supposedly she pulled them from her own head and gave them to the man, telling him to let her go and be with her God without distraction. The rumor is these buns are supposed to look like eyes. So….that’s a thing.
Turrón de Navidad
This treat consists of three ingredients: egg whites, raw honey, and roasted almonds. It is said to have been originated by the Moors around Spain in a town called Jijona. They had an abundance of honey thanks to the wildflowers in their area and put it to good use. The nougat candy can either be made with a smooth texture, akin to the fudge we eat in the USA, or it can be a harder thick nougat candy. Slices of this candy should be small because this is one rich treat.
What do you make for the holidays? Let us know in the comments.
