Take your tastebuds on a journey with this 5-course meal featuring a collection of traditional holiday dishes from around the world.
Seared Foie Gras With Mission Fig and Balsamic Reduction
Hors D’oeuvres – France – Europe
Foie gras is a staple throughout French winter holidays, especially during Le Réveillon, a long dinner held in the evenings preceding Christmas and New Year’s Day. Once proclaimed as the “Dish of Kings” by King Louis XVI, the rich and creamy delicacy has long been considered a luxurious indulgence, with a history dating as far back as Egyptian times. It has since become an integral part of the culinary and cultural heritage of France, contributing to 85% of world’s foie gras consumption.
Ingredients
- 1 qt veal or chicken stock
- ¼ c aged balsamic vinegar
- 2 tbsp red currant jelly
- 12 dried mission figs (quartered)
- Salt and pepper to taste
- 4 slices grade “A” foie gras (2 to 3 ounces each)
- 4 slices brioche (crusts removed and toasted)
Directions
- Add first 4 ingredients into saucepan and reduce on medium heat, until only about a cup of liquid remains. Season with salt and pepper to taste. Keep warm.
- Salt and pepper the foie gras slices generously on both sides. Heat a dry skillet over high heat until very hot. Sear the slices for 1 to 2 minutes per side. The foie gras will brown and should be heated through but removed before the slices begin to shrink significantly and lose too much of their fat.
- Place the toasted bread on the plate, top with the seared foie gras and spoon over the sauce.
Stuffed Medjool Dates
Appetizer – Morocco – Africa
Dates have played an important role in Moroccan cuisine for thousands of years. They are considered to be the oldest cultivated fruit in the world and are used widely for both savory and sweet dishes throughout North Africa. The Medjool date, often referred to as the “King of Dates,” is the largest and were originally grown exclusively for royalty and their guests. Still regarded as a precious culinary delight, Medjool dates are often served during the holidays and other special occasions.
Ingredients
- 12 Medjool dates
- ½ c almond flour or ground almonds
- ¼ c sugar
- 1 ½ tbsp orange flower water
- 1 tbsp butter (melted)
- ¼ tsp cinnamon
Directions
- Mix the almond flour, sugar and cinnamon in a bowl. Add the butter and orange flower water and continue to mix to create a smooth paste.
- Make a slice in the side of each date and remove the pit. Fill each date with a spoonful of almond filling
Ensalada de Nochebuena
Salad – Mexico – South America
The traditional ensalada de noche buena is a Mexican holiday essential. The name ‘ensalada de noche buena’ translates to ‘Christmas Eve salad’ and its lovely combination of lettuce, fruits and nuts make the colorful dish appear particularly festive. There are many different versions of the holiday salad, as ingredients can vary across the country depending on availability. The salad resembles the ‘ensalada de dames’ or ladies’ salad that was popular during the colonial days when ladies were considered too delicate for meats.
Ingredients
- 4 medium beets (boiled, peeled and sliced)
- 2 oranges (peeled and sliced)
- 1 large red apple (Gala or Delicious, peeled and sliced)
- 1 pomegranate, seeds only
- 3 slices fresh pineapple (cut into chunks)
- 1 tbsp fresh lime juice
- 1 c jicama (peeled and thinly sliced) optional
- ½ c pumpkin seeds (toasted)
- 1 c lettuce
- 1 tbsp mayonnaise
- 5 tbsp olive oil
- 2 tbsp balsamic vinegar
- ¼ tsp salt
Directions
- Line a salad dish or plate with lettuce leaves. Fill the bowl with prepared fruit or arrange the chilled fruit on a plate.
- Mix mayonnaise, olive oil and balsamic vinegar and drizzle over fruit.
- Sprinkle with pomegranate seeds and toasted pepitoria and finish with a squeeze the juice of a lime over top.
Roast Goose with Pork, Prune and Chestnut Stuffing
Main Course – Germany – Europe
Die Weihnachtsgans, or the Christmas goose, has historically been the center of Christmas lunch in Germany. Eating goose was originally associated with St. Martin’s Day on November 11th, a religious holiday dating back to the Middle Ages, but in time this custom has become a key part of the Christmas meal. The oldest known recipe for this dish comes from the first known cookbook in the German language, “Das Buch von guter Speise,” published in 1350.
Ingredients
- 1 c prunes (pitted)
- 1 c brandy
- 7 tbsp unsalted butter
- 1 c onion (minced)
- 1 goose
- ¼ c ruby port
- 1 lb fatty ground pork
- 2 large eggs (lightly beaten)
- 1 pinch ground allspice
- 1 tsp thyme leaves (chopped)
- 1 clove garlic (minced)
- Salt and pepper
- 15 oz cooked chestnuts (peeled and coarsely chopped)
- 3 c chicken stock
Directions
- In bowl, cover prunes with brandy and let stand for 30 minutes. Strain and coarsely chop prunes, reserve prune brandy.
- In skillet, melt 3 tbsp of the butter. Add onion and cook over moderate heat, stirring until softened. Add the goose liver and cook until no longer pink. Add port and bring to boil, scraping up any browned bits, until almost evaporated.
- Scrape mixture into the bowl of a stand mixer fitted with the paddle; let cool slightly. Add the ground pork, eggs, allspice, thyme and garlic and season with salt and pepper. Beat the stuffing at low speed until thoroughly combined. Stir in the chestnuts and prunes.
- Preheat oven to 425°F. Set a rack in a roasting pan. Season goose cavity with salt and fill with stuffing, secure with toothpicks. Using a paring knife, prick the skin all over. Truss the goose and set it breast side up on the rack. Roast for 15 minutes, then reduce the oven temperature to 350°F and roast for 3 ½ hours, until an instant-read thermometer inserted into the stuffing registers 160°F and the thigh registers 165°F. Baste the breast every 15 minutes with ¼ c of boiling water; transfer to a board and let rest for 15 minutes.
- Pour the pan juices into a measuring c and skim off fat. Return the juices to the pan; add the reserved prune brandy and stock. Boil the sauce until it is slightly thickened. Remove from the heat and whisk in the remaining 4 tbsp of butter. Season sauce with salt and pepper.
- Discard toothpicks and string. Spoon the stuffing from the cavity into a serving bowl. Carve the goose and serve with stuffing and sauce.
Polish Beet Soup
Vegetarian Main Course – Poland – Europe
For the Beet Sour (Kwas):
- 3 ½ pounds beets (peeled, rinsed and sliced)
- 1 slice rye bread (with crust)
For the Beet Soup:
- 1 lb beets (peeled, rinsed and sliced)
- ½ lb Polish soup vegetables: carrot, parsnip, celery root and leek (peeled, rinsed and sliced)
- 2 tsp butter (sub vegan butter for vegan option)
- 1 clove garlic (mashed with a little salt)
- 2 c beet sour (kwas)
- 1 dried mushroom (soak and reserve ¼ c strained liquid)
- Salt and pepper (to taste)
- 1 tsp sugar (or to taste)
- 1 tbsp parsley (finely chopped)
- 1 lb mushroom perogies (omit for vegan option)
Directions for the Beet Sour (Kwas)
- Place beets in a large crock or ceramic bowl. Cover with 5 cups pre-boiled lukewarm water. Add the bread with the crust, pushing it under the water. Cover the crock or bowl with cheesecloth and let stand at room temperature for three days.
- Strain through cheesecloth, pour into a glass jar and seal it. Store in the fridge.
Directions for Beet Soup
- Place beets and Polish soup vegetables in a large stockpot. Add 6 cups water and 1 tsp of butter. Bring to boil, reduce heat and simmer until vegetables are tender.
- Strain, pressing on vegetables to extract all liquid.
- Return strained liquid to pot and add mashed garlic with a little salt, the beet sour (kwas), strained mushroom soaking liquid, salt, pepper and sugar to taste. Bring to a boil, reduce heat and simmer 30 minutes.
- Before serving, stir in the remaining 1 tsp of butter and parsley. Ladle into hot bowls and serve with mushroom perogies.
Bibingka (Coconut Cake)
BIBINGKA
Ingredients
- 1 c rice flour
- 1/8 tsp salt
- 2 ½ tsp baking powder
- 3 tbsp butter
- 1 c granulated sugar
- 1 c coconut milk
- ¼ c fresh milk
- 1 piece salted duck egg (sliced)
- ½ c cheese (grated)
- 3 pieces raw eggs
- Pre-cut banana leaf
Directions
- Preheat oven to 375°F. Combine rice flour, baking powder and salt, mix well. Set aside.
- Cream butter and gradually fold in sugar while whisking. Add eggs, whisk until every ingredient is well incorporated. Gradually add the rice flour, salt and baking powder mixture, continue mixing.
- Pour-in coconut milk and fresh milk, whisk for 1 to 2 more minutes.
- Arrange the pre-cut banana leaf on a cake pan or baking pan. Pour the mixture into the pan. Bake for 15 minutes.
- Remove from oven and top with sliced salted egg and grated cheese. Put back in the oven and bake for 15 to 20 minutes or until the color of the top turn medium brown. Remove from oven and let cool.
- Brush with butter and sprinkle some sugar on top.