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Christmas goose. German-speaking people eat
roasted geese traditionally
only on appointed holidays. Similar to the
turkey in the United Kingdom
or the United States, roasted goose is a favored Christmas dish as well
as commonly eaten on St. Martin's Day.
Coquito is an
beverage traditionally served in Puerto Rico. It is made with egg yolks, rum,
coconut milk, coconut cream, sweet condensed milk, cinnamon, nutmeg, and cloves.
The drink is commonly associated with the Christmas holidays...
Cozonac is a traditional Bulgarian and Romanian sweet bread. It is usually
prepared for Easter in Bulgaria and mostly for every major holiday (Christmas,
Easter, New Year) in Romania...
Eggnog, also known as egg nog, is a sweetened dairy-based
beverage made with milk and/or cream, sugar and beaten eggs (which gives it a
frothy texture), and flavoured with ground cinnamon and nutmeg. Various liquors,
such as brandy, rum, whisky,
advocaat and/or liqueurs, are often added...
Julbord is the
standard Christmas dinner in Scandinavian countries. Julbord is a word
consisting of the elements jul, meaning Yule (today synonymous with
Christmas) and bord, literally table. The classic Swedish julbord is the
highlight of Swedish cuisine...
Mulled wine, variations of which are popular
around the world, is wine, usually red, combined with spices and
typically served warm. Nowadays, it is a traditional drink during
winter, especially around Christmas...
Panettone is a
typical bread of Milan, usually prepared and enjoyed for Christmas and New Year
around Italy, and one of the symbols of the city. Maltese nationals are also
traditionally associated with this sweet bread...
is any bread or sweet pastry looped in a certain way (“pretzel loop”),
for consumption within a few days...
Russian salad or
Salade russe, also known as Salade Olivier (Ñàëàò Îëèâüå in
Russian), is a salad composed of diced potato, vegetables and sometimes meats
bound in mayonnaise...
A snickerdoodle is a soft sugar cookie lightly dusted
with cinnamon. It has a characteristically crackly surface, and can be crisp or
soft, depending on preference. Some variants include nutmeg, raisins, or nuts.
Snickerdoodles are a traditional Christmas cookie in North America...
Stuffed turkeys are traditionally eaten as the main course of
Christmas feasts in much of the world, as well as Thanksgiving
in the United States and Canada, though this tradition has its origins in modern
times, rather than colonial as is often supposed...
A sugar cookie is a cookie made from sugar, flour, butter,
eggs, vanilla, and either baking powder or baking soda. Sugar cookies may be
formed by hand or rolled and cut into shapes. They are commonly
decorated with frosting, sprinkles, or a combination of both...
Kulich [in Russian êóëè÷ meaning "Easter cake"] is a kind of
Easter bread, traditional in the Orthodox Christian faith — Russia, Belarus,
Bulgaria, Serbia, Ukraine, etc...
Cholent (Yiddish: טשאָלנט) or hamin
(Hebrew: חמין) is a traditional Jewish stew simmered overnight, for 12
hours or more, and eaten for lunch on Shabbat (the Sabbath)...
A hamantash is a pastry in Ashkenazi Jewish cuisine recognizable
for its three-cornered shape. The shape is achieved by folding in the sides of a
circular piece of dough, with a filling placed in the center. It is
traditionally eaten during the Jewish holiday of Purim...
Kugel is a baked Jewish pudding or casserole most commonly made from egg
noodles or potatoes, served as a side dish or a dessert...
Harira is the traditional soup of Morocco. It is
usually eaten during dinner in the Muslim holy month of Ramadan to break the
fasting day. It is considered as a meal in itself...
Blini are Russian thin pancakes
(very similar to French
crêpes) which are often served in connection with a
religious rite or festival in several cultures. The word "blin" (singular of
blini) comes from Old Slavic "mlin", which means "to mill"...
Succotash (from Narragansett msíckquatash, "boiled corn
kernels") is a food dish consisting primarily of corn and lima beans or other
shell beans. Other ingredients may be added including tomatoes and green
or sweet red peppers...
Caviar is the processed, salted roe of certain species of
fish, most notably the sturgeon (black caviar) and the salmon (red caviar). It
is commercially marketed worldwide as a delicacy and is eaten as a garnish or a
spread; for example, with hors d'œuvres...
Dressed Herring or Herring Under Fur Coat (Russian:
Ñåëüäü ïîä øóáîé - Sel'd' Pod Shuboj) is layered salad composed of diced
salted herring covered with layers of grated boiled vegetables (potatoes,
carrots, beet roots), chopped onions and mayonnaise...
Fondue is a Swiss communal dish shared at the table in an
earthenware pot (caquelon) over a small burner (rechaud). The term is derived
from the French verb fondre (to melt), in the past participle fondu (melted)...
Hāngi is a traditional New Zealand
Māori method of cooking food using heated rocks buried in a pit oven still used
for on special occasions...
Khash is a traditional dish in Armenia, Georgia, and Azerbaijan. Formerly a
nutritious winter food for the rural poor, it is now considered a delicacy, and
is enjoyed as a festive winter meal, usually by a company of men...
Lechón is a pork dish in several regions of the world,
most specifically Spain and its former colonial possessions throughout the
world. The word lechón originated from the Spanish term leche
(milk); thus lechón refers to a suckling pig that is roasted...
Smörgåsbord (in Swedish) is a
type of Scandinavian meal served buffet-style with multiple dishes of various
foods on a table. In Norway it is called koldtbord and in Denmark it is called
The Sunday roast is perhaps the most common feature of
English cooking. The Sunday dinner traditionally includes roast potatoes
accompanying a roasted joint of meat such as
roast beef, lamb, or a
roast chicken and assorted vegetables
served with a gravy...
Turkey with mlinci is a renowned Croatian folk-cuisine
specialty, especially in Zagorje and Slavonija. In Slovenia, duck or goose with
mlinci is traditionally eaten on St. Martin's Day...
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