brussels airlines
b.spirit! magazine
nov-dec
{ 17 }
{
B.FOOD}
Many Christmas traditions that proliferate around the world originate in Germany. In Hamburg the
traditional Christmas markets comprised of streets of wooden huts, are filled with the spiced red
wine,
gluhwein
,
and
stollen
,
a yeast bread filled with dried fruit, spices and dusted in icing sugar,
which is supposed to resemble baby Jesus in swaddling clothes.
L’Allemagne est le berceau de bon nombre de traditions de Noël répandues dans le monde. A Hambourg,
les chalets en bois des marchés traditionnels emplissent les rues ; il en émane des effluves de vin rouge
épicé, le
gluhwein
,
ou de
stollen
,
ce fameux gâteau de fin d’année aux fruits confits et aux épices, glacé
au sucre. Sa forme particulière est censée représenter l’enfant Jésus emmailloté dans ses langes.
Wereldwijd vinden tal van kersttradities hun oorspong in Duitsland. In Hamburg vullen de straten zich
met traditionele kerstmarkten en houten huisjes volgestouwd met kruidige rode wijn (
gluhwein
)
en
kerststollen
,
een gistbrood opgevuld met fruit en kruiden en afgewerkt met een iced topping. Het brood
moet het Kindje Jesus uitbeelden gehuld in zwachtels.
Hannah Thompson is a London-based food writer and supper club owner, she is currently
writing her first recipe book inspired by Burmese cuisine.
In America, like much of Europe, Christmas is a time to
add a thicker slice of luxury, eat a little more and it
wouldn’t be Christmas in New York without the
endless parties throughout December. You’ll find New
Yorkers raising a glass with plenty of Champagne, hot
buttered rum and the curious custard-like beverage
known as egg nog.
En Amérique comme dans la majeure partie de l’Europe,
Noël est l’occasion d’ajouter une couche de luxe à la vie
et de manger un peu plus. Mais en matière de fêtes, New
York ne connaît aucune trêve. Tout le mois de décembre,
vous verrez les New Yorkais en train de trinquer au
Champagne, au rhum chaud ou à l’
egg nog
,
une curieuse
boisson qui ressemble à de la crème anglaise.
Zoals in het grootste deel van Europa vormt Kerst in de
Verenigde Staten de gelegenheid om een vleugje luxe toe te
voegen en een ietsiepietsie meer te eten. Kerst in New York
is niet hetzelfde zonder de talrijke feesten die er tijdens
december worden georganiseerd. New Yorkers heffen het
glas met een overdaad aan champagne, hete boterhum en
egg nog
,
een speciaal op custard gelijkend drankje.
Directions
Cook the beetroot and potatoes in stock in a
saucepan until tender.
Heat the oil in a stock pot and add the
onions, caraway seed, garlic, salt and pepper.
Turn until the onions are translucent. Add the
celery, carrots, cabbage and the stock from
the beetroot and potatoes. Cook slowly until
all the vegetables are tender. Then add the
beetroot and potatoes and let the borscht
simmer for a while (about ten minutes).
Add the vinegar, more pepper and salt if
needed and serve with a dollop of sour cream,
the dill and bread on the side.
After dinner
Trifle and ice cream is not the only way to
end off your meal. Invest in a poppy seed roll
known to be served at Christmas time all
over the world.
Honey spiced vodka
Perfect for Christmas Eve, honey spiced vodka, also known
as krupnik, will warm the body and the soul
1
vanilla pod
A pinch of fresh
saffron (not powder)
10
cardamoms
A whole nutmeg
15
whole allspice
berries (not
powder)
A chunk of
fresh ginger
5
whole cloves
Cinnamon bark
or sticks
A fresh orange
2.5
litres of vodka
3
cups of honey
Directions:
Crack the cardamoms and nutmeg open. Put the
vanilla, saffron, cardamoms, nutmeg, allspice,
ginger, cloves and cinnamon in a saucepan.
Squeeze the juice of the orange into the pan and
put the remaining orange in too. Add 2 litres of
water. Simmer for 25 minutes stirring from time to
time. Place the honey in a large stockpot and heat
very slowly (it should not simmer). Skim off the
white froth that appears on the honey with a spoon
and dispose (you will not be able to collect all of
it). Let the honey cool down for about 15 minutes
before you carefully add the vodka. Mix together.
Place a fine sieve over the mix and pour in the
spiced water catching all the spice and fruit. Mix
thoroughly and filter through kitchen towels to
catch any sediment.
