Christmas with sugar
Is not present to dispute that the most beautiful and sweet holidays is Christmas and New year worldwide. When still it is possible to see the fir-tree decorated with the nuts, honey gingerbreads and candies which are wrapped up in brilliant pieces of paper? When still sweet overflows all table? It is necessary to eat, and it is impossible to eat.
For Christmas even Frenchwomen become sweet teeth, forgetting that they are beauty standard for the whole world. French during Christmas holidays eat 36 tons of candies that by 4 times exceeds the weight of the Eiffel Tower. On the eve of a holiday of the hostess cook the cake reminding a log with knots. Hostesses draw on it leaflets cream, bake tiny meringues and do of them mushrooms. Decorate a log with both small candied fruits, and multi-colored creamy fondants. However, modern ladies usually do not burden themselves excess cares. Various edible figures, balls, asterisks and hearts can be bought in any supermarket.
In Russia the eve of Christmas is called Christmas Eve. Or Sochevnik - from ritual food “sochivo“, tasted this day. Sochivo - the porridge from red wheat or barley, rye, a buckwheat, peas, lentil mixed with honey, almond and poppy juice. After a celebration of Christmas the Christmas-tide - a time of fun and pleasure, and, above all - a mutual food begins.
At the Icelandic Christmas pagan roots. According to legends, the country is inhabited by a set of mysterious beings: elves, trolls, kobold. If to be on friendly terms with them, then in the house there will be a cosiness and rest. In families which respect traditions cook the flat cakes decorated with special patterns for a holiday. In each house the pattern: fir-tree branch, snowflake, leaf. It is accepted “to treat“ with flat cakes house and forest inhabitants and, certainly, to be treated.
the Main Christmas custom of British - a rich and plentiful festive dinner. The menu surely include a Christmas pudding and sweet pies with a stuffing from the dried fruits mixed with spices under the name “MincePies“. Strictly speaking, it is forbidden to regale for Christmas on a pudding and pies in England. In the 17th century Oliver Cromwell issued the special decree in which the use of a pudding, cookies and other sweets on Christmas appeared a pagan sin. And even their preparation was punished by imprisonment. However, it is unlikely even the most law-abiding of British will refuse a piece of the pudding watered with rum.
In Scotland for Christmas bake an ancient Celtic entertainment - thin and round oat flat cakes. Flat cakes distribute to all family members early in the morning, but it is possible to eat it only at supper, and to carry throughout the day with itself. The one who, without having sustained temptations, flat cake obgryz, in new year will not avoid punishment for offenses, and at the one who kept it affairs will be got on, and it is waited by a pleasant surprise.
In Germany cannot imagine a fir-tree without the gingersnap hanged on it in the form of hearts and asterisks. And the most skilled hostesses prepare from ginger gingerbreads the real works of art - Christmas calendars and snow-covered lodges. On a holiday so there is a wish unusual!
of Flat cake for trolls
Children love cookies and with delight meet something unusual. The form of cookies depends only on you. It is easy to change it the hands. If to turn culinary process into game, for example, to call children to make “flat cakes for trolls“, - children will begin to regale on them with special pleasure.
That is necessary : 1 kg of flour, 1 St. Milk, 1 tablespoon of salt, quarter of h l. a baking powder for the test.
What to do : To mix everything and to fill in with the boiling milk. Dough it is good to knead, roll “sausage“ and to cut on small pieces. To roll very thinly. To fry in hot fan. To cool. To put with glaze any pattern. > the Gingerbread lodge
the Fantastic small lodge it is very simple to p to construct
, it is necessary just to put rectangular pieces of gingerbread.
That is necessary : Gingerbread dough: 300 ml of golden syrup, 300 g of sugar, 1 tablespoon of ground ginger, 1 tablespoon of cinnamon, 1 tablespoon of a grated dried peel of orange, 1 h l. ground carnation, 200 g of margarine, 300 g of cream, 4 h l. soda, 1,2 kg of flour.
Royal glaze : 300 g of icing sugar, 1 egg white, 1 h l. lemon juice.
What to do : Syrup, sugar and spices to mix and bring to boiling. To add margarine and to shake up, will not cool down yet. To add cream, flour and the soda dissolved in a small amount of water. To put dough to the cold place. To bake in several hours or next day.
the Lodge becomes so : to transfer contours of details of a lodge to a cardboard and to cut out.Dough to roll
to 2 mm. To spread out on it details and to cut out them a knife. To bake in an oven at a temperature of 200 º Page
In a saucepan to heat 2 tablespoons of sugar until it it becomes dark - brown and dense. To stir.to Take
a peaked roof and a long wall of a lodge which have to join to each other and dunk them into burned sugar. To immediately press these parties to each other at an angle. To do the same with other same parties. To take one of angular parts, to dunk free edges into sugar and to attach to other part. Roof: at the same time to dunk the parties which adjoin, into sugar and to accurately combine them. To carefully lower a roof and to quickly grease tops of bevels with burned sugar. To establish a roof on its place. Chimney pipe: to connect the same as walls. Then to dunk all lower part of a pipe into sugar and to establish it on a roof. Porch: in turn to dip the long parties of a figure into sugar and to establish in the right place. Not to attach other details yet as at first it is necessary to decorate a lodge with glaze. When time to continue gluing together of details comes, kindle new sugar.by
Make glaze. For this purpose shake up together all ingredients before obtaining homogeneous magnificent mass. You put it by means of a pastry bag with very small opening. Glaze can be tinted several drops of food dye.
Ornament : it is careful to incline a lodge back, having put a back wall on some small subject. To decorate gradually, at first one wall. And when glaze will dry - another. In the last turn the roof, a pipe and the porch which is already pasted to a wall is decorated. Right at the end - to paste a porch roof to the line of connection of long walls, to attach to a big roof and to decorate. Who will be able to prepare this dessert from the first - to that a gift from Father Frost for persistence and sharpness.
the French Christmas log
That is necessary :
For a biscuit : 1 tablespoons with top (30 g) of flour, 2 tablespoons (50 g) of starch, 3 eggs, incomplete the Art. (150 g) of icing sugar, 1 tablespoon of butter for greasing of a form.
For a stuffing : 250 g of chocolate, 4 egg yolks, 6 tablespoons of granulated sugar, 150 g of butter, 2 h l. rum or cognac, 2 h l. coffee, 12 pieces of roasted almonds.
For cream : 100 g of butter, 2 egg yolks, 3 tablespoons of granulated sugar, 2 h l. rum or cognac, 2 tablespoons of ground coffee.
What to do :
For preparation of a biscuit to separate the whites from the yolks. To pound yolks from 100 g of sugar, gradually adding flour and starch. To beat whites in dense foam and to add other sugar. To carefully mix whipped whites into dough, mixing. To oil a baking sheet, to powder slightly flour, to pour in dough. To bake a biscuit of 10 - 12 minutes at a temperature up to 100 °C. When the biscuit is ready, to wet in cold water and to wring out two pure napkins. On one to lay out a biscuit, to cover the second. To allow to cool down.chocolate to break
For a stuffing on pieces, to put in a pan, to add some coffee and to kindle on a water bath. To pound until white yolks with granulated sugar. To connect and to carefully mix warm chocolate, the softened oil and egg weight. To add rum or cognac.
For cream to pound until white yolks with sugar. To separately mix rum (or cognac) with the made coffee. To mix everything with the softened butter.
to Crush almonds. To grease a biscuit with chocolate cream, to strew with nuts and to curtail into roll. To cut off roll from two parties obliquely. To cover cake with cream. To carry out by a fork grooves (as on wood bark) and to decorate with “forest“ patterns.