Snowy days, chilling nights, smell of fresh bakes, all these take anyone to an entirely new world - a world of Christmas celebration. Everyone has a story to tell about Christmas and often Christmas nostalgia is fondly remembered. Christmas itself is so refreshing and rejuvenating that everyone hesitates to wake up from that beautiful Christmas dream. What is Christmas without a perfectly baked Christmas cake? The sweet aroma of orange spices like cinnamon and that aged alcohol smell recalls the beautiful memories of Christmas. The best way to evoke the good old memories is through traditional cooking. If you want to experiment here are some traditional Christmas recipes from different parts of the world. Read on to know traditional recipes for Christmas.
Traditional Recipes For Christmas
Mocha Spice Squares Recipe From Mauritius
There are some special traditional Christmas recipes associated with every region. Read on to know traditional Christmas recipes.
Traditional Christmas Recipes
- 125 g ground Hazelnuts (4 oz.)
- 250 g Flour
- Dark chocolate, crushed into small pieces
- 200 g Brown granulated Sugar
- 2 Eggs (separated)
- 1tsp Cinnamon
- 1 tsp ground Cardamom
- 1 tsp ground Cloves
- 200 g softened Butter
- 1 tbsp Vanilla
- 1 tsp Baking powder
- 2 tbsp Rum
- 3 tsp instant Coffee
- 3 tbsp Hot Water to dissolve the coffee
- 200 g Icing Sugar
- With the electric blender beat together butter and sugar. Add the eggs one at a time.
- Mix together the spices, vanilla, flour, baking powder and rum until the batter is smooth and thoroughly combined. At the end, mix in the hazelnuts and chocolate chips.
- Butter a 12 x 16" baking dish. Pour the batter into the dish.
- Bake in a preheated 175° C (350° F) oven for approximately 20 minutes.
- If the knife point inserted into the center comes out clean the cake is done. Remove from the oven.
- Make the glaze by dissolving the instant coffee in the hot water. Mix the coffee with the icing sugar. Brush the glaze over the squares while still warm.
- Cut into squares after the glaze has dried and the squares have cooled.
Muskatnockerln - Nutmeg Macaroons Recipe
- 3 Eggs
- 130 G Golden Granulated Sugar
- 2-3 Tbsp Flour
- 1/2 Tsp Nutmeg
- 1/2 Tsp Cinnamon
- 3 Tbsp Glazing Chocolate
- 150 G Powdered Hazelnuts
- 150 G Powdered Almonds
- 150 G Flaked Almonds For Decoration
- Beat the eggs and sugar till thick and foamy.
- Mix together the spices, flour and ground nuts. Add it slowly to the egg mixture.
- .Make small mounds of the batter and place it on parchment paper and let rest one hour at room temperature. Bake in a preheated 220° C (425 ° F) oven for approximately 5 minutes.
- Glaze each cooled macaroon with melted chocolate and decorate using flaked almonds.
English Fruit Cake
- 1 tsp Almond extract
- 225 g softened Butter
- 225 g Pastry Flour, sifted
- 225 g Currants
- 225 g Sultanas
- 225 g dark Raisins
- 100 g candied Cherries, chopped
- 225 g brown Sugar, light, or dark
- 1/2 glass blend of Brandy and Port
- 4 large Eggs (separated)
- 1 tsp Vanilla
- 1 tsp Baking powder
- 1 tsp Allspice
- 550 g Almond paste
- 225 g apricot jam
- 30-45 ml water
- 3 Egg whites
- 675 g sifted icing Sugar
- 1 tbsp Lemon juice
- 1 tsp glycerin
How To Make
- Soak the dried fruit, cherries, brandy, port and the vanilla and almond extracts overnight.
- Preheat the oven to 150° C (300° F). Grease an 8" square or 9" round cake pan and line with parchment paper.
- Mix together the butter or margarine and the brown sugar. Beat the egg yolks well and add them to the butter mixture. Add the dried fruit mixture and combine well.
- In another bowl, mix together the flour, baking powder and allspice. Add to the batter and mix well.
- Beat the egg whites to stiff peaks and fold them into the batter. Pour into the prepared pan and bake for 2 to 2-1/2 hours or until a toothpick inserted into the centre of the cake comes out clean.
- Remove from the oven and wait 30 minutes before removing the cake from the pan. Place the cake on a rack and let cool.
Icing And Decorating The Cake
- Heat the jam and the water together to dissolve the jam. Let simmer until the liquid is smooth and thickened. Brush the jam mixture over the cake.
- On a work surface sprinkled with sugar, roll out two-thirds of the almond paste into a rectangle the rectangle. Cover the sides of the cake with this band of almond paste, pressing the ends together to seal.
- Roll out the remaining almond paste into a circle or square the same size as the top of the cake. Place onto the cake, and make a nice clean seal with the almond paste around the sides of the cake.
- Let dry for 5 to 6 days in a warm room.
Making The Icing
- Beat the egg whites till very foamy.
- Mix in half of the icing sugar with a wooden spoon. As you stir, add in the lemon juice, glycerin and the rest of the sugar; beat until soft peaks form. Cover the bowl with a damp cloth and let rest for a few hours, so that a little air can escape from the mixture. Add a little more sugar to thicken the icing, if necessary. Ice the cake.
- Garnish with a few cranberries frosted with egg white and sugar.