List: Christmas food

by likeorhate

•  Julmust

  Julmust is a soft drink that is mainly consumed in Sweden around Christmas. During the rest of the year it is usually hard to find in stores, but sometimes it is sold at other times of the year under the name must. At Easter the name is påskmust (påsk "Easter"). Only recently has sommarmust (sommar, "summer") been available in stores.

  

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•  Kutia

  Kutia is a sweet grain pudding, traditionally served in Russian, Ukrainian, Lithuanian, Belarusian and Polish cultures. Kutia is often the first dish in the traditional twelve-dish Christmas Eve supper (also known as Svyateh Vetchnyat). It is rarely served at other times of the year. It resembles koliva from Serbia or Romania (used usually for funerals), but the latter is mixed only with walnuts, sugar and raisins.

  

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•  Yule log

  A Yule log is a large wooden log which is burned in the hearth as a part of traditional Yule or Christmas celebrations in several European cultures. It can be a part of the Winter Solstice festival or the Twelve Days of Christmas, Christmas Eve, Christmas Day, or Twelfth Night. The expression "Yule log" has also come to refer to log-shaped Christmas cakes, also known as "chocolate logs" or "Bûche de Noël".

  

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•  Panettone

  Panettone is a typical bread of Milan, usually prepared and enjoyed for Christmas and New Year in Italy and Switzerland, and one of the symbols of the city of Milan. Maltese nationals are also traditionally associated with this sweet bread. In Latin America, especially in Argentina, Uruguay, Brazil, Bolivia, Chile and Peru, it is a Christmas dinner staple and in some places replaces roscón de reyes.

  

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•  Frumenty

  Frumenty (sometimes frumentee, furmity, fromity, or fermenty) was a popular dish in Western European medieval cuisine. It was made primarily from boiled, cracked wheat. Different recipes added milk, eggs or broth. Other recipes include almonds, currants, sugar, saffron and orange flower water. Frumenty was served with meat as a pottage, traditionally with venison or occasionally porpoise (considered a "fish" and therefore appropriate for Lent). It was also frequently used as a subtlety.

  

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•  Mince pie

  A mince pie (sometimes also minced, minced meat, or mincemeat pie) is a British festive sweet pastry, traditionally consumed during the Christmas and New Year period. Mince pies normally have a pastry top, but versions may also be found without the top in which case they are known as mince tarts. Mince pies are filled with mincemeat – a preserve typically containing apple, dried fruits such as raisins and sultanas, spices, and either suet or vegetable shortening.

  

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•  Lutefisk

  Lutefisk (lutfisk) is a traditional dish of the Nordic countries and parts of the Midwest United States. It is made from stockfish or dried/salted whitefish (klippfisk) and lye (lut). Its name literally means "lye fish."

  

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•  Tamale

  A tamale or more correctly, tamal is a Latin American dish consisting of a starchy dough, often corn-based, which is steamed or boiled in a leaf wrapper. The wrapping is discarded before eating. Tamales can be further filled with meats, cheese, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. Tamales are a traditional Latin American dish of Mesoamerican origin, namely from the Aztec empire.

  

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•  Knäck

  Knäck is a traditional Swedish toffee prepared at Christmas. The name translates into "break" and refers to its hard consistency. Some prefer their knäck to be soft and chewy, which is easily attainable by boiling the mix for a shorter time.

  

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•  Mulled wine

  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.

  

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•  Pizzelle

  Pizzelle (pronounced with ts sound, like "pizza") (singular pizzella) are traditional Italian waffle cookies made from flour, eggs, sugar, butter or vegetable oil, and flavoring. Pizzelle can be hard and crisp or soft and chewy depending on the ingredients and method of preparation. Pizzelle were originally made in the Abruzzo region of south-central Italy. The name comes from the Italian word for "round" and "flat" (pizze); this is also the meaning of the word pizza.

  

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•  Tortell

  Tortell (Catalan or) is a Catalan typically O-shaped pastry stuffed with marzipan, that on some special occasions is topped with glazed fruit. It is traditionally eaten on January 6, at the conclusion of the Twelve Days of Christmas. This is also known as the day of the Three Wise Men according to the Catholic liturgical calendar. The tortell de reis contains two hidden surprises: a dried field bean, and a tiny figurine of one of the three kings.

  

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•  Candy cane

  A candy cane is a hard cane-shaped candy stick. It is traditionally white with red stripes and flavored with peppermint or cinnamon (also known respectively as a peppermint stick or cinnamon stick); however, it is also made in a variety of other flavors and may be decorated with stripes of different colors and thicknesses. The candy cane is available year-round, but traditionally surrounds the Christmas holiday, particularly in the Western world.

  

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•  Nut (fruit)

  Nut is a hard shelled fruit of some plants that has an indehiscent seed. While a wide variety of dried seeds and fruits are called nuts in English, only a certain number of them are considered by biologists to be true nuts. Nuts are an important source of nutrients for both humans and wildlife. Nuts are a composite of the seed and the fruit, where the fruit does not open to release the seed.

  

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•  Domestic turkey

  The domesticated turkey is a large poultry bird. The modern domesticated turkey descends from the wild turkey (Meleagris gallopavo), one of the two species of turkey (genus Meleagris); in the past the ocellated turkey (Meleagris ocellata) was also domesticated. The turkey is raised throughout temperate parts of the world and is a popular form of poultry, partially because industrialized farming has made it very cheap for the amount of meat it produces.

  

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•  Pandoro

  Pandoro (pan d'oro) is a traditional Italian sweet yeast bread, most popular around Christmas and New Year. Typically a Veronese product, pandoro is traditionally shaped like a frustum with an 8 pointed-star section. It is often served dusted with vanilla scented icing sugar made to resemble the snowy peaks during Christmas.

  

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•  Lebkuchen

  Lebkuchen (or Pfefferkuchen) is a traditional German biscuit product baked for Christmas, somewhat resembling soft gingerbread. Similar biscuits have a history that extends back to the Egyptians, but the style of the traditional Lebkuchen was probably invented by Medieval monks in Franconia, Germany in the 13th century. Lebkuchen bakers were recorded as early as 1296 in Ulm, and 1395 in Nürnberg (Nuremberg).

  

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•  List of Christmas dishes

  This page is a list of Christmas dishes as eaten around the world. These food items are traditionally eaten at or associated with the Christmas season.

  

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•  Pomelo

  The pomelo (Citrus maxima or Citrus grandis) is a citrus fruit native to South East Asia. It is usually pale green to yellow when ripe, with sweet white (or, more rarely, pink or red) flesh and very thick pudgy rind. It is the largest citrus fruit, 15–25 cm in diameter, and usually weighing 1–2 kg. Other spellings for pomelo include pummelo, and pommelo, and other names include Chinese grapefruit, jabong, lusho fruit, pompelmous, Papanas, and shaddock.

  

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•  Christmas pudding

  Christmas pudding is the dessert traditionally served on Christmas Day (December 25). It has its origins in England, and is sometimes known as plum pudding, though this can also refer to other kinds of boiled pudding involving dried fruit.

  

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•  Turrón

  Turrón, torró, or torrone is a nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped into either a rectangular tablet or a round cake. It is frequently consumed as a traditional Christmas dessert in Spain and Italy. There are also some varieties in Latin America and the Philippines.

  

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•  Marzipan

  Marzipan is a confection consisting primarily of sugar and almond meal. It derives its characteristic flavor from bitter almonds, which constitute up to 12% of the total almond content by weight. Some marzipan is also flavored with rosewater. Persipan is a similar, yet less expensive product, for which the almonds are replaced by apricot or peach kernels. In Goa (formerly Portuguese India) almonds are replaced by cashews.

  

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•  King cake

  A king cake (sometimes rendered as kingcake, kings' cake, king's cake, or three kings cake) is a type of cake associated with the festival of Epiphany in the Christmas season in a number of countries, and in other places with Mardi Gras and Carnival. It is popular in Christmas season in France, Belgium and Switzerland, Portugal, Spain, Greece and Cyprus and Bulgaria.

  

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•  Joulupöytä

  Joulupöytä is the name of the traditional food board served at Christmas in Finland, similar to the Swedish smörgåsbord. It contains many different dishes, most of them typical for the season. The main dish is usually a large Christmas ham, which is eaten with mustard or bread along with the other dishes. Fish is also served, and with the ham there are also so-called laatikkos, casseroles with liver and raisins or potatoes or rice and carrots.

  

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•  Fruitcake

  Fruitcake (or fruit cake) is a cake made with chopped candied fruit and/or dried fruit, nuts, and spices, and (optionally) soaked in spirits. In the United Kingdom, certain rich versions may be iced and decorated. Fruitcakes are often served in celebration of weddings and Christmas.

  

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