Christmas brunch© Reverses’
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Tired of the same offerings at your Christmas table? Read on for some international fare that can spice up your holiday, and give you a bit of history.
Before you hang a candy cane on a Christmas tree branch or add it to a cup of hot chocolate, consider this””the candy has potential roots dating back to 17th century Germany. Legend has it that a choirmaster at the Cologne Cathedral created the candy and gave them to children in the choir to calm them during long Christmas masses.
In Provence, thirteen desserts representing Jesus and the 12 disciples are a holiday tradition.
The first four desserts represent monastic orders that rely on charity: Raisins (Dominicans), dried figs (Franciscans), almonds (Carmelites) and hazelnuts (Augustinians). These are followed by walnuts and another dried fruit, usually dates or prunes. Candied fruits or guava paste figure next, followed by seasonal fruits”¦Toward the end, there’s nougat and calisson, a French candy. The 13th dessert is a sweetened bread flavored with orange or lemon zest.
The Caribbeans toast the holiday with a beverage quite like egg nog, called ponche crema. You can find the recipe and additional Christmas food around the world here.