FRANCE Family crèches The appeal of crèches can be seen in France as early as the XVIIIth century. In aristocratic and middle class homes, the forerunners of the domestic crèche began to appear in the form of decorated glass-fronted boxes called grottoes or rockeries. The crèches depicted the Infant Jesus or scenes from the lives of Christ and the saints. These figures were made of wax, bread dough or spun glass and were set in an imaginary landscape of flowers, waterfalls and animals evocative of paradise. When Provencal santons appeared in the XVIIIth century, the family crèche became even more
Transcript
FRANCE
Family crèches The appeal of crèches can be seen in France as early as the XVIIIth century. In aristocratic and middle class homes, the forerunners of the domestic crèche began to appear in the form of decorated glass-fronted boxes called grottoes or rockeries. The crèches depicted the Infant Jesus or scenes from the lives of Christ and the saints. These figures were made of wax, bread dough or spun glass and were set in an imaginary landscape of flowers, waterfalls and animals evocative of paradise. When Provencal santons appeared in the XVIIIth century, the family crèche became even more widespread and some of them contained up to 40 different characters.
Originally, the family crèche contained only Nativity figuresThen, in the XVIIIth century, a small industry sprang up in the Midi of France which began to make all the characters for the crèche. The santons really became popular when the Revolution banned Midnight Mass and church crèches. The people of Marseilles were very loyal to their crèches and created "public crèches", produced by individuals who displayed them for visitors. The custom of setting up a crèche in every household thus developed.
Through the work of skilled artisans, the famous santons or small clay figurines of Provence, which appeared for the first time at the Christmas fair in Marseille in 1803, rapidly gained popular favour: they competed with the more sophisticated but also more expensive wax santons. Soon these brightly-coloured little figures decorated not only Provencal crèches, but also those of Dauphiné, Roussillon and Languedoc.
The classical figures of the crèche were joined every year by pastoral figures, traditional characters representing Provencal town or country trades people: spinners, milkmaids, tambourine players, fishermen, pie sellers, pilgrims and many others.
In Provence, the traditional Christmas meal is called le gros souper (the big supper). It ends with a ritual number of 13 desserts symbolizing Christ and his 12 apostles. The deserts must be served all at the same time and each guest must taste each one of them. They consist of pastry and fruit.
The 13 desserts are : raisins dried figs, nuts and almonds, plums, apples and pears, citrons, fruits and quince marmelade, white nougat (with nuts) and black nougat (with honey), cream cheese, typical pncake called « fougasse », fritter called « bugnes », milk pancake added with fennel and cumin, typical bread called “pompe à huile”.
The « Marchés de Noël » North-East of France.
The Christmas markets take place at the end of the time called « Avent ». We can find all what we need for preparing Christmas (decoration, food for the dinner called “the Réveillon”, presents,
sweets, candles, dried flowers, Christmas crowns, calendars.)In the South of France, we can buy « les santons » and all we need for the French crèche . We can also buy the Christmas tree.
Christmas in the South of France
After the « big supper » which ends with a glass of « ratafia » (liqueur), th whole family goes to the church for the Midnight Mass. The door of the house is not closed. The third tablecloth is on the tableAngels and dead personscan come and eat what is stillon the table.The 3 table clothes are the 3 persons of the Trinity. We have 3 candles. The oldest persons light the candles. We have 7 dishes because of the 7 wounds of Christus.« La pompe à huile” ( oil pump)is a special bread prepared at home and cooked by the baker. It is made with olive oil, paste made with flour, sugar, leaven,brown sugar, orange and lemon zest. We eat it with hot wine. « Les 4 mendiants » (the 4 mendicants)are raisins, dried figs, nuts and almonds
Streets and shops.
Shops of Paris and of every town are beautiful with a lot of lights.
The shop windows of Champs Elysées shops are famous.
The Champs Elysées are wonderful.
Christmas in GreeceChristmas Holidays and New Year's Eve in Greece
In Greece, Christmas, Easter and the assumption of the Virgin Mary are the most important
religious celebrations in Greece. See Christmas and New Year's Eve as a Greek
holiday with its traditions.
The Greek Christmas has almost no difference from celebrations in the rest
of the Christian world. Most importantly, like everywhere else,
Christmas is the best holiday for the children. It means 2 weeks away from school, presents, sweets, Christmas
tree and Carols (Kalanta or Kalanda) .Of course something we miss most in southern Greece is the white Christmas but the northern regions have no problem with that as many northern areas of Greece snowy winters
every year. For the Greek mother or wife, Christmas is a very busy time in the kitchen. Almost one week before Christmas, in every
Greek house, you can smell the cloves, cinnamon and baked almonds from the Kourambiedes and
Melomakarona- the famous Greek Christmas cookies .
Melomakarona, Nuts, Oranges and Mandarins are part of the Christmas decoration of a Greek living
room.
(CHRISTMAS EVENT IN OUR SCHOOL)
The decorated Christmas tree, artificial or natural, is in many houses many weeks before Xmas with Christmas lights, stars ,angels, and any kind of shining Christmas ornaments. Also, most Greek houses will decorate the exterior of their house with Christmas lights, deers, Carol
singing Santas and the latest Xmas decorations. In Athens (our capital city) almost every balcony
is decorated with small illuminated Christmas trees and singing Santa Clauses which are give a
unique atmosphere that Athens can have only during Christmas and New Year's Eve. All this can be more magical if Athens is covered with snow
Christmas Eve is the main day of celebration. From the crack of dawn, children all over Greece
(CASINO OF RHODES)
get ready for their Carols, equipped with their triangles they go all over the neighbourhoods
singing the Kalanda, the Greek Christmas Carol, "Kalin Imera Arhontes an in o Orismos sas Hristou
ti Theia Gennisi na Po sto Arhontiko sas" . This means "Good Morning Sovereigns if you allow me in your Mansion I will tell you about the Holy Birth
of our Christ".
After they finish their song people will give them some money and both sides will say the wish "Ke tou Hronou" (Next year again). It is truth that the most beautiful sound of Christmas is the sound of children singing accompanying themselves with their little triangles. On Xmas Eve many families, as in many western countries, will celebrate with
friends with a big feast and, later on, will play board games.
Traditionally however, the majority will play the popular Christmas card game "Triantamia". In big
towns many Greeks will spend the evening in restaurants, music clubs or hotels with live music
and floor shows. On Christmas Day the Greek house will be busy with the dinner preparation. The main dish is roast turkey, stuffed with rice
and chestnuts. The holiday continues with the New Year's Eve celebrations, where the home gathering is the
same as in Christmas only, this time, the main food will be
mostly roast pork or lamb.
On New Year's Eve the children will sing again but this time the New Year Carols "Arhiminia ki
Arhihronia........Agios Vasilis erhete" (beginning of the month beginning of the year.....Saint Basil is
coming).On this point I must mention that for the Greeks, Father Christmas is St. Basil of Caesarea or Agios
Vasilios and not the western Santa from the North Pole. In both cases though the figures are the same: with red clothes and a long white beard and carrying presents for the
children. On New Year's Eve the home entertainments concentrates mainly on card games. The reason probably for this is the so
called Guri (Luck). Which means that if you win that night the new year will bring you luck. At 12 O'clock the lights will be switched off for a few
seconds and every one will go out to light fireworks. If it happens that the town or the
village has a port the sounds from the ships are amazing, especially in the Port of Piraeus where
all the ships and ferries hoot their sirens while the whole sky of Athens is shining from multicoloured fireworks. Traditionally, as the New Year arrives the head of the house, usually the man, will step
out of the door and smash a pomegranate for good luck and afterwards he will cut the "Vasilopita", the Greek New Year's cake.
In the Vasilopita cake from tradition the Greeks put a coin inside. Depending on your wealth it
can be a gold sovereign or a simple coin. The one that finds it in his piece will be the new Year's
lucky one.
The Christmas season ends on 6 of January with the celebration of Epiphany and the blessing of the waters. Traditionally during this day (Fota)
the Christmas goblins "Kalikantzaroi" ,after having annoyed the mortals for 12 days, go back
to the centre of the Earth, but that is another story ………………………………………
MERRY CHRISTMAS TO ALL
ANDA HAPPY NEW YEAR !!!!!!
ENGLANDOrange Chocolate Christmas Shapes
Ingredients1 orange250g milk chocolate broken into pieces¼ teaspoon mixed spiceColoured sugar ball to decorate
1. Finely grate the zest of an orange.2. Melt chocolate in the microwave or in bowl of hot water.3. Add the zest and spice to the mixture and stir.4. Drop some sugar balls into an ice-cube tray and spoon in the chocolate.5. Chill for at least one hour and then pop out the chocolates.
Enjoy!!
Shortbread Stars
100g softened butter60g caster sugar100g plain flour60g plain semolinaPre-heat oven to 150 °C /300°F/Gas mark 2
1. Put butter and sugar in mixing bowl and mix together to make smoothe paste.
2. Pour flour through sieve into bowl.3. Add semolina and stir the mixture well.4. Knead it with your hands until the mixture is smooth and stuck together.5. Place mixture on top of greaseproof paper. Place more paper on top and
roll until about 3mm thick.6. Line baking tray with greaseproof and cut out shapes to lay on tray.7. Bake for 17 minutes and then carefully put on wire rack. Sprinkle with
sugar to make them sparkle.
Enjoy!!
Christmas in England
Christmas preparations start on 1st December with Advent. Children have Advent calendars and each day they open a window to reveal a picture (or a chocolate) – in this way they count down the days until Christmas Day. Some families also have a candle and burn a little each evening until Christmas Day.
People, during December, put up Christmas trees (real or artificial) in their homes and decorate them with ornaments, tinsel and lights. Sometimes people also put lights outside their house.
Everyone sends Christmas cards to one another – friends send them to one another at school, family members exchange cards, and of course we send them to family and friends.
At school young children perform a Christmas play or nativity and they also have a Christmas party. There is usually a school Christmas Service at the local church and carols are sung. Sometimes people sing carols outside the houses and raise money for local charities. (carol singers)Mince Pies are very popular at Christmas time.
They are small pies filled with mincemeat – not meat at all but a filling of raisins, sultanas, apricots, glace cherries, citrus peel, nuts and spices. They are also Father Christmas’ favourite food so children often leave him a mince pie with a glass of sherry, and of course carrots for his reindeer.
Christmas Eve is a very exciting time for children. Some people go to midnight mass at the church. Children hang their Christmas stockings/bags at the end of their bed or by the fireplace before they go to bed, remembering to leave Father
Christmas and his reindeer a little snack. They know Father Christmas will only
visit if they have been good.
Christmas DayChildren wake up very early to see if Father Christmas has been. They excitedly unwrap their presents before going down for breakfast. Later in the morning or in the early afternoon everyone gathers together and opens their presents under the Christmas tree. Some people go to church and sing carols and celebrate the birth of Jesus. In the afternoon some people listen to the Queen’s speech on the radio or on television.
Christmas DinnerTraditional Christmas dinner is served at midday or in the early afternoon and includes roast turkey or goose, roast potatoes, sprouts, carrots and other vegetables, cranberry sauce, gravy and chipolatas wrapped in bacon (small sausages).
A Christmas cracker is placed next to each dinner plate. As the cracker is pulled, a party hat falls out together with a Christmas joke and a small toy.
Christmas recipe from Czech RepublicPerníčky vánoční
GingerbreadChristmas 400 grams flour120 grams powdered sugar160 grams honey60 grams fat2 eggs½ teaspoon soda2 teaspoons seasoningProcedure:* Let the dough rest for the night* Roll* Preheat oven to 150 degrees* Carve shapes on the sheet* Roast long enough to light brown gingerbread* More hot crushed egg beaten with a spoon of water that glistened.
Swedish Christmas Ginger Cookies (Pepparkakor)
1/4 cup molasses3/4 cup white sugar3/4 cup packed brown sugar8 ounces butter 2/3 cup water2 teaspoons ground cinnamon 2 teaspoons ground ginger 1 teaspoon ground cloves 1 egg 1 tablespoon light (or dark) corn syrup 3 1/2 cups all-purpose flour 2 teaspoons baking soda
The dough should be well-chilled before baking. You can either start a day early and chill overnight, or start preparing 1-2 hours before the cookies will be needed. In a heavy pot, combine the molasses, sugars, spices and water. Turn the heat up and bring the mixture to a boil while stirring frequently. Add the butter to the mixture (in pads or chunks) and remove the pot from the heat. Continue stirring the mixture until the butter has melted and the mixture is uniform in consistency. Pour the hot mixture into a large mixing bowl.In another bowl, combine the flour, corn syrup, egg and baking soda and whisk until well-blended. Combine with the hot mixture and stir until the dough has formed.Place the dough on a lightly floured board and knead for 1-2 minutes. Wrap the dough in waxed paper and chill until the dough is firm (1-2 hours or overnight).
On a lightly floured board, roll the dough out to about 1/8 inch in thickness (the thinner, the crisper) and either cut into shapes or make round cookies about 2 inches in diameter. Put the cookies on a lightly greased cookie sheet.
Preheat the oven to 375 degrees F and bake for 8-10 minutes until they are golden brown.
Remove the cookie sheet from the oven and place them on a wire rack to cool. Decorate them with KRISTYR (2 ¾ dl Icing sugar + 1 egg white + ½ tsp vinegar essence). You can also make beautiful decorations of the “kristyr” – see above!
About the only thing left to do is to enjoy these fabulous Swedish Christmas cookies with the ones you love... Enjoy! Or use them as decoration in the Christmas tree, in your windows or wherever you want.
GOD JUL! Happy Christmas! / Agneta in Fredrika, Sweden
SPAIN
Mantecados de NavidadThe mantecados is a very typical dessert in Spain at Christmas time. They are a kind of flour sweet pastry, very easy to make, and its elaboration can be part of the party.
Ingredients for 6 servings:
Iberic lard (a kind of pork butter): 175 g Sugar: 250 g Ground almond: 125 g Flour : 350 g Cinnamon: 1 teaspoon (10 g)
Preparación:
Time: about 25 minutes
Put the flour in a saucepan and toast it at low heat while stirring with a wooden spoon. When the flour is golden, take i tour from heat and put it in a bowl together with the
ground almond. Let it cool down. Meanwhile churn the lard until it looks like ointment. Then add the sugar and
cinnamon and stir hard until everything is mixed up. Once the mixture is done add, little by little (without stopping stirring) the flour and
the ground almond. Spread the mixture out on a flat surface, trying to keep it 2 centimetres high. Cut the
mixture or make small balls. Finally put the mantecados in the oven until they are toasted and let them cool down.
Sweet Christmas balls (Easy! No oven, just fridge)Quick and easy recipe. Good to make it with children.En este caso, hemos hecho la receta rebozando las bolas con virutas de chocolate aunque se pueden rebozar con multitud de ingredientes como: cacao en polvo, coco rallado, virutas de colores, frutos secos molidos o troceados, etc. y así, formar una gran variedad de golosas y vistosas bolas dulces de navidad. Una receta que os sorprenderá por su facilidad y su gran resultado!
Ingredients:
Grated coconut: 200 g Condensed milk: 150 g Chocolate powder, chocolate shaving, or others: 150 g
Preparación:
Putt he grated coconut in a bowl Add the condensed milk, Mix very well Make small balls with a teaspoon. Coat with chocolate shaving and put them on a dish. Put the coconut balls into the fridge until they are very cold. It’s better to put the balls
in small paper baskets (like in the image) like chocolates, not to stick among them
Coconut balls.Another recipe. Oven needed.100 g. grated coconut100 g. sugar1 egg1 trickle of oil
Whip the egg, mix it with the coconut and the sugar, and knead with your hands Make small balls trying to make them of similar size. Spread the oil on an oven tray and put the coconut balls. Heat at 180º and take them away when they are Brown.
The 13 Desserts. France.
In Provence, the traditional Christmas meal is called le gros souper (the big supper). It ends with a ritual number of 13 desserts symbolizing Christ and his 12 apostles. The deserts must be served all at the same time and each guest must taste each one of them. They consist of pastry and fruit: dried fruit called les quatre mendiants (the four beggars), by analogy with the habits of the mendicant orders: raisins for the Dominicans, dried figs for the Franciscans, nuts for the Augustines, and almonds for the Carmelites; the pompe à huile (pastry made with olive oil); light and dark fudge; candied or fresh fruit, particularly apples and
grapes saved especially for Christmas; candies like calissons (marzipan) or
biscotins (cookies) from Aix; and, more recently, the Yule log.
PORTUGALPudim de mel
. 3 colheres de sopa de amido de milho
. 2 xícaras de chá de leite
. 3 colheres de sopa de mel
Preparação:Coloque amido numa panela, aos poucos vá juntando meia xícara de leite, mexendo bem. Coloque o mel e o leite que sobrou. Cozinhe em fogo médio mexendo até que engrosse. Continue mexendo por mais um minuto. Despeje em quatro formas molhadas em água fria. Coloque na geleira até ficar firme. Desenforme e coloque em pratos de sobremesa.
Pudding of honey
. 3 tablespoons of cornstarch . 2 cups of milk tea . 3 tablespoons of milk soup
Preparation:Place starch in a pan, slowly gradually add half cup of milk stirring well. Place the honey and the milk that left. Cook in medium fire stirring until that thickens. Continue stirring for one more minute. Pour in four wet cold forms. Put in glacier until still firm. Unmold and put in dishes of dessert.
Manjar dos Deuses
Ingredientes:. 500gr de açúcar. 125gr de amêndoas125gr de arroz cozido. 12 gemas. Raspas de limão
Preparação:Leve o açúcar ao lume com um copo de água e deixe ferver durante 2 minutos com a raspa de limão. Retire do lume e junte as amêndoas picadas, o arroz escorrido, as gemas e mexa. Leve novamente ao lume para engrossar, mexendo sempre para não queimar. Sirva em taças ou numa travessa.
Flummery of gods
Ingredients:. 500gr of sugar. 125gr of almonds. 125gr of boiled rice. 12 egg yolks. splits of lemon
Preparation:Take the sugar to the fire with a glass of water and let boil over 2 minutes with the zest of lemon. Remove from the fire and add the chopped almonds, drained rice, yolks and stir. Bring back to the fire to thicken, stirring constantly to avoid burning. Serve in bowls or on a platter.
Greek Christmas Cookies (Kourambiedes)Ingredients
3 sticks unsalted butter, soft 1/2 teaspoon kosher salt 1/4 cup powdered sugar , plus additional
DirectionsIn the bowl of an electric mixer fitted with the whisk
attachment, combine the butter and salt and whip until light and fluffy, 3 to 5 minutes. Add the sugar, egg, brandy, and
vanilla and beat until all of the ingredients are integrated. With the mixer on low speed, gradually add sifted flour to the butter mixture. Using a rubber spatula, remove the dough and transfer
it onto a piece of waxed paper or parchment. Refrigerate for about 45 minutes before rolling.
Preheat the oven to 350 degrees F.
After the dough has cooled, pinch off small pieces and roll them into about 1-inch balls. Place them in a single layer with space
in between each, on a greased baking sheet. Repeat the process until all of the cookie dough has been rolled. Place a
clove in the center of each cookie. Alternatively, shape the ball into half moons with a clove in the center of each.
Place the sheets in the oven and bake until the cookies are just slightly brown, about 15 minutes. Allow them to cool thoroughly, and then roll them in powdered sugar.
Vasilopita, New Year's Cake in Greece
vasilopitaVasilopita is the Greek New Year's cake. Vasilopita is
associated with Saint Basil's day on January 1 in Greece.
On New Year's Day families cut the Vasilopita to bless the house and bring good luck for the new year.
It is traditional to bake a coin into the Vasilopita (St. Basil's cake). The one who receives the coin is
considered to be especially blessed for the year. A piece of cake is sliced for each member of the family
and any visitors present at the time. Slices are also cut for various other people or groups, depending on local
and family tradition. They may include St. Basil and other saints, the Virgin Mary, the Church and the poor.Vasilopita is made in honor of a beautiful act of charity by St. Basil to the poor and needy of his flock. In order to insure that the needy would have money for life's necessities, and knowing that the needy were also
proud people, St. Basil had the ladies of his church bake sweet bread with coins baked into them. In this way he could give them money without demeaning them at all.
Vasilopita Recipe
INGREDIENTS :
1 cup fresh milk2 teaspoons yeast4 eggs, separated1 cup milk-butter, melted1 ½ cup sugar1 envelope mahlepi, crushedZest of 1 lemon1 level teaspoon salt1 kilo flourHandful of blanched almonds
Preheat oven to 180c• In a large tub pour half a cup of lukewarm milk and
dissolve the yeast in it. Add ½ cup flour and stir to mix. Cover with a towel and let rise in a warm place for
about an hour.• While the dough is rising, beat the egg yokes with the
sugar in an electric mixer or food processor and set aside. Beat the egg whites into a meringue. To the risen
dough, add yoke/sugar mixture, the remainder of the milk, the meringue, butter, mahlepi and zest.
Knead until all is well mixed, adding the remainder of the flour a little at a time so the dough won't be too tight. Shape the dough into several balls, place in a
bowl, cover it with a towel and leave in a warm place for about 3 hours until it doubles in size.
• Knead the dough for 5 minutes more and place in a large round oiled pan (or two smaller ones) and leave covered in a warm place until it doubles in size again.
• Before placing in oven, beat the yoke of 1 egg with a teaspoon of water and brush it on the dough with a
pastry brush. Then, using the blanched almonds, form the "new" date on the top of the dough. Bake for about 30/40 minutes, or until Vasilopita looks well browned.
