What People From 5 Countries Are Eating on Christmas
Вставка
- Опубліковано 1 чер 2024
- Some ideas to dress up your holiday spread from our friends around the world.
Big thank you to Liv, Pilar, Rosalie, Lea and Fiona.
-Liv's UA-cam Channel @TheLeopardLodge
-Rosalie has a blog as well! / @takafumixetrosalix
Earrings:
Lumpy Space Princess: www.foxtreats.com/shop
Deer in the Woods: www.etsy.com/shop/rabbitandrain/
Daisys: www.etsy.com/shop/namakesshop
Recipes:
Bagna Cauda: www.epicurious.com/recipes/fo...
Bonbons aux Patates: www.ricardocuisine.com/en/rec...
Kapusta z Grochem: www.thespruceeats.com/split-p...
00:00 Intro
00:28 Canadian Bonbons aux Patates
02:52 Eating Potato Candy
04:15 Italian Bagna Cauda
06:31 Trying Anchovy Dip
07:59 Polish Kapusta z Grochem
10:43 Trying Kapusta z Grochem
12:04 American Bacon Wrapped Dates
13:34 Trying Bacon Wrapped Dates
15:39 Argentinian Sandwiches de Miga
17:16 Trying Sandwiches de Miga
_____________
Where I get my earrings with a little discount code! shrsl.com/32k14
Pops of Color aka the Microgreen kit I swear by: shrsl.com/32k93
Here are Some Links for things you see often in my videos!
A VERY similar Glass Pot to the one I have: geni.us/Z9V1jo
My little red blender: geni.us/DPIkH
Bamboo Cutting Board: geni.us/F0T2ZC
Colorful Ceramic Bowls: geni.us/EuAsnn
Mini Whisk That Is the Best Whisk: geni.us/sNA9H7c
Silicone Brush: geni.us/P9TDJ
Small Silicone Spatulas that I Love: geni.us/qBgs
Wooden Spoons: geni.us/0N17A
My Favorite Board Games Right Now
Dominion: geni.us/4HlP
Ticket to Ride: geni.us/fAcAcJ
Carcassonne: geni.us/p4Ldfr
7 Wonders: geni.us/TgSw
Wanna mail something?
Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156
Follow me on Instagram: / shereshe
Support me on Patreon: / beryl
Poor Beryl! Sorry this was such a hassle to make... but they turned out gorgeous! Looks delicious! (and I guess this amount of sugar isn't for everyone! 😂)
But thank you for including the recipe nonetheless, and as always, great video!
I think the dough just needed to go in the fridge for an hour or two before rolling out. Chilled dough is SO much easier to handle.... Next Québec dishes to try are Nun Farts and Unemployed Pudding!
@@Ottawajames and sugar pie, and sugar creams, and grand-père dans le sirop aaaaah everything is so good :')
I loved this! My mom makes a very similar confection, using just powdered sugar and milk for the white layer, with creamy peanut butter inside. It's SO sweet, but that's why it's perfect -- you only need one thin slice at a time! We actually make it in the summer, though, since it's an entirely no-cook version.
The potato candy made myself and my boyfriend do a double take 😂 I'm an Anglo Quebecer and my boyfriend is Quebecois and neither of us had ever heard of it!
Love potato candy! My aunt tried making it with almond butter last year and it was incredible!!!
so science fact! :D the reason why the potato dough in the first recipe turned liquidy at first is because sugar is hygroscopic! Which basically means it draws moisture from the air or whatever substance around it. So it was probably trapping the moisture from the boiled potatoes and whatever residual humidity in your apartment. It's also by stuff like creme brulee doesn't stay crunchy on the top for very long (because the hard caramel just becomes liquid again from the residual moisture in the custard and the air!)
How interesting! Thank you for sharing a fun science fact and teaching me something new today 😄
Yes, sugar absorbs moisture. Good job.
We made this with leftover mashed potatoes. These were hot. They need to be cold.
I never knew why the potatoes liquefied. My great grandmother made this when I was a kid.
Yeah she should have tossed it in a freezer
P.s. an episode on ferments from different cultures would be awesome! (Hopefully you'd be up to the challenge)
I would love love this….I want to dive into fermented food but am a bit scared to…lol
I would love to see how other cultures do them!
Mmmmmm I love fermented food
Yes!!! There is a lovely Canadian who lives in Berlin who does really.cool workshops about this. Her business is called edible alchemy.
Cheese ? Juice? Fruit?
Oooh yeah!
As a half Polish person, I’m cracking up at Beryl’s revelation that you can boil sauerkraut 😄
As a German I'm very confused as well... by Beryl's confusion. 😅
Yeah, same here 😂
I guess I've never used the term boiling for that because when she said "boiled sauerkraut" I really though she was going to dump it in a pot of water
Half-Austrian here, I feel the same lol. But I've had a Finnish friend tell me the same thing. In Finland it's usually eaten cold, as a salad. No wonder many people say they don't like it... When you boil it, the flavour mellows down a lot.
@@Ginatus exactly!! I love Sauerkraut, but when it's cold not so much actually, because it tends to be...well - really sour haha. But when it's cooked it's got a little sweetness to it, and the sour flavour is a lot softer, and you can taste the different spices - if you add them, which is common when boiling I guess?? - (allspice, bay leaves etc) a little which makes the taste deeper as well :)
So great to see Liv on your channel. This is her dad in Bali. I think you’re both amazing and glad you connected. Happy holidays and thanks for your incredible generosity of spirit.
Hope you get to spend a holiday together soon !
Content idea: Would love to know what dishes have become staples in your life bc of this series.
We have a similar creation in Serbia: bacon-wrapped prunes, sometimes filled with fresh goat's cheese or nuts. It's delicious and highly addictive!
That sounds incredible
We do something similar with figs in England
And not as sweet as with dates! I'm South African and I love this.
That sounds amazing!
Oh yum, I've had that in Cambodia but it was someone who lived in Serbia, so I bet they got it from there! I also moved to Serbia after Cambodia and I MISS it so much!
We accidentally made a "mashed lentil" similar to mashed potatoes and it turned out delicious. You should do an episode of accidental recipes that turned out amazing.
I know that Lentils are supposed to be very healthy. I am trying to lose weight and I should probably watch more videos with Lentils.
We indians make mashed lentils all the time. 🤤
Pro tip for the next time you boil up a pot of sauerkraut: core a Granny Smith apple and stick it in the pot. It's just too good, your kraut will never be the same again.
Adding apples, onions and certain spices is a staple for cooking it here in Southern Germany. So I can't agree more. It just doesn't taste half as good without it.
#facts
Potato candy is very popular at christmas time throughout the Appalachian south eastern region of the US. You have to use a lot of powdered sugar and you have to use like JIF or Peterpan peanut butter and never use crunchy. Thats how you get it to hold its shape. There should be very little potato in it. Its super easy to make and looks like pinwheels if made right. It wont work with "healthy" peanut butter its too oily. It should not feel like bread dough more like cake fondant when mixed right. To be honest it should not be healthy if done right 😆. Oh tip use powdered mashed potatoes not fresh fresh has too much water in them. If you get the chance to try it again please do its a super sweet dessert that should only be eaten like one slice at a time over a few days and kept chilled but its sooo good.
How do people in Poland, was it, make it without access to one of those peanut butters?
Yes, I was thinking I knew of some potato candies! I'm from Georgia, not the mountain part, so they're not as common but can definitely be found.
My Grandmother used to make this at Christmas, it's a treat. I miss her and this candy. We are from Ohio so it was pretty popular here too at least with the old timers.
@@louisejohnson6057 it was the recipe from Canada, so I'm not sure if Polish people make this. Maybe they have a potato candy without peanut butter?
@@DrGlynnWix for some reason I got mixed up between two clips, lol. Christmas brain fog, can I blame it on that? Even though I'm Canadian, it's such a vast country that there are probably as many food choices as there are people here. Happy Holidays!
Beryl, if you love sauerkraut, you must try polish bigos!!! It’s meaty and more complex version of the other dish you tried, with various meats, sauerkraut, wild mushrooms / plums / red wine. Each family will have their own recipe and it’s one of the most famous polish dishes! We always eat it around the holidays :)
Oh yes do the bigos. My mil makes it with red wine, sometimes with beer. Love it. Super for leftovers, freezable and better the next day. I ❤️ bigos
Bigos is amazing. I'm half polish and I love it
That's completely bizarre! I just read about this recipe in a magazine today!
In Argentina 🇦🇷 the dish that is always on the table is VITEL TONÉ. We love it and in Christmas and new year is always there 😋
Hi Beryl!
You have a pregnant fan over here 🤰🏻❤️
You could try to do a video about “what people eat when they are expecting” or something about “before labor”.
Thank you!
For some reason cabbage recipes from Slav countries are just so simple but so goddamn good. Croats also have kupus paradajz (cabbage, tomato, meat, potato stew) and kupus tjesto (literally cabbage sauteed with salt and pepper and added to (in my family's case) bowtie noodles with a bit of oil. Bonus if you add some bacon.
(a Slav from another country here).
Don't forget her highness the sarma (stuffed sauerkraut leaves), my Croatian husband and I are basically married because of it.
And f*ing podvarok (sauerkraut casserole)
Beryl could do a whole "cooking sauerkraut" episode, basically.
That cabbage and pasta dish sounds absolutely delicious and yes I will add bacon 🤤 Merry Christmas ☃️🌟🥂🌹✨✌️
We have varza cu taitei in Romania which is pretty much sauteed sauerkraut with noodles. My grandma used to make that for me and it is bringing all sorts of nostalgia! Beryl, i smell a sauerkraut video in the making!
@@valentinaminauro352 I love cracking a ton of pepper over it and using a capsicum based ketchup we have here in Australia over the top of it, so good
@@FORGOTTENMINDFREAK23 Sounds Delish🤤 Merry Christmas ☃️🌟🥂🌹✌️
I'm italian and one of my clearest childhood Christmas memories is just how much I despised bagna cauda. My grandma is Pedemontese so there was always a bowl of it as a centerpiece and it smelled so much of anchovies it took over the whole meal. Can't stand anchovies to this day. 😂
LOL…I could imagine that.
I always tell people, when you get done it tastes like neither of the three ingredienrs, it just tastes amazing 🤩😍 I always make extra and keep it in the refrigerator. When I am craving a Caesar dressing it's much simpler to use that as the base if you want a quick delicious dressing
My grand father was from Piemont too, and our version as cream in it! We make a big batch and eat it like you would fondue. With tons of bread and different vegetables 😍
@@demm8903 same nostalgic northern Italian experience like a fondue in a large electric pan, loads of bread veggies and good wine surrounded by family and friends. Buone vacanze 🎅🏼🎄🎁
as a Canadian I'm honestly disappointed that butter tarts weren't the recipe chosen. I made them today and they're super simple to make too.
Agreed! I make them every Christmas, I’ve nave tasted the potato candy (I’m out west) 🇨🇦
I agree. I am making a batch of Butter tarts at the moment.
Butter tarts are too well known, this was way more interesting!
We have a similar recipe for the potato bonbons and it's called Nilupak in the Philippines. The only difference is that we can use boiled cassava, sweet potato and definitely the sugar is on the lesser side. We also add some butter or margarine. The roasted peanuts are sprinkled after.
A pound of sugar is just wow.
Interesting! I read a few comments saying it's common in the US as well, and I knew of it from Canada ... just shows the commonalities from country to country when it comes to (delicious) "poverty food"
Bacon wrapped dates are the bomb!!!! But only with blue cheese. 😆 Pro tip.... pre cook your bacon for about 5-7min in the oven, then wrap and cook again. This will guarantee crispy bacon inside and out! ( I really don't like that soggy bacon texture on the inside when wrapping things on bacon) lol
@Nope Nope (I love your user name, by the way.) Wrapping things in bacon should only be a single layer of bacon. So if you watch closely in the video, you'll see Beryl cut the end off the bacon so that it does not wrap onto itself. So it's wrapping like a belt around your waist, not like a scarf around your neck where you go around and around.
They're called Devils On Horseback and originated in the UK.
Potato Candy is also a traditional Candy made here in the USA. My grandma made it during the Great Depression time every Christmas. We always only used a tiny bit of potato this way you don’t need to use to much sugar. lol I discovered I’m severely allergic to potatoes which explains my health issues over the years. But now I use white sweet potatoes to make my potato Candy. I also used a carrot once before I found out sweet potatoes are not really a potato and are safe for me to eat. You can also use Nutella, cookie butters, almond butter, cashew butter, pretty much any kind of butter you can use on it. Jelly does not work so well. I’ve done a lot of experimenting with potato candy. My faves are Nutella and cookie butter and the classic peanut butter.
My grandmother had a potato candy recipe that was just potatoes and sweetened desiccated coconut. She’d roll them into balls and dip them into dark chocolate. They were great.
I love coconut so that sounds amazing. I'll have to try it.
Almost no one makes sandwiches de miga at home, it's something you buy made in a sandwich the miga store. The most classic version is ham+cheese+mayo (every version takes mayo!) Also, adding chips is something children (and sometimes big 26 year old children like me) do at birthday parties to the classic sandwiches, I don't think any store sells sandwiches de miga with chips inside. Great vid. Go Argentina!!
Chips as in the potato pillar pillows, or chips as in Frito-Lay's?
@@GirishManjunathMusic Lay's!
@@ohdeniseluciani ah yea that does make more sense for a thin party snack style of sandwich, I guess.
Thanks for confirming!
Sanguches de miga are the best ever any celebration is the greatest excuse to have some! ♥ At home we would have sanguches de miga on New Year's Eve because by then nobody wanted to cook or eat after the Christmas meals! hahaha!
She could've made "Pionono" or "Vitel toné" or "Tomates rellenos", maybe their origins or roots are not from here but we tend to COOK those dishes, sandwiches tend to be bought. Saludos ♥
I thought Argentinian dish it was going to be vitel tone, even if it's originally from Italia, here in Argentina is quite common from christmas. Even more than sanguchitos de miga. Sanguchitos de miga are for any occasion or maybe non occasion, just eat it when you feel like it.
Yo me esperaba lo mismo. Eso o un pionono.
@@federicoandrademarambio2913 reee
Creo que nunca vi a nadie comer sanguches de miga en navidad
O un matambre
Igual la chica aclaro para cumpleaños. Algo simple era matambre relleno
I'm Italian and my grandma will in fact be making vitello tonnato for our Christmas lunch! It's absolutely delicious
The thing about miga sandwiches is that it needs to be the right kind of bread, because it has to be springy and airy, so if you flatten it with a rolling pin then it kills the air bubbles in the bread. We buy the sandwiches already made from bakeries or deli style shops, but these days in some places you can buy the sheets of miga bread and you can prepare the fillings at home, not sure if you can get this kind of bread in the US. My favourite are the ham and cheese triples, it's slice of bread with a very light spread of mayo (or mayo + butter whipped mix) ham + slice of bread + cheese + slice of bread with mayo / butter mix. The leftover ones - if you're lucky to have leftovers lol! - you toast them slightly and enjoy them with some nice "café con leche". As simple as they are, they're a delicacy hahaha!
You can get miga bread in Canada so I guess that you can in USA that has more variety of products. The problem is that is soooo expensive and is 1 sheet divided in 3/ 4 parts so you can't make a lot with it.
When anchovies are used correctly, it doesn’t taste fishy. I’m an American but my grandfather was a butcher and cook originally from Italy. Had the garden and everything. Anyway, that dip could also be brushed onto crostini as an appetizer as well. Glad you found something with anchovies that you liked. I myself am grossed out by the fillet but I’ll buy anchovy paste as it doesn’t resemble the fish lol
I've really come to feel that it's not a Beryl video unless she burns her mouth because she can't wait till the dish cools to eat it. Thanks Beryl, for making these videos. It's one of the best part of my day and I look forward to them each week. I wish you, your family and this community a Happy New Year!
Can we Lou forward to a sauerkraut episode?...I have been curious about different sauerkraut dishes since I saw a Molly Katzenberg recipe with apples and cheddar...(A savory fruit episode ..like dates and bacon would be cool too) A fabulous end to 2021 to you and yours...
"We use every opportunity to caramelize onions." (Lithuanian.)Yup. Ain't that true! Beryl, I just knew you would love the kraut dish.
Does anyone share a dislike for water chestnuts? I can't stand the flavor and texture 😆
I was so excited to see potato candy. My great grandmother made this growing up. We use left over mashed potatoes, and only a little because this is so sweet. I also add flour along with the powdered sugar to try to cut back on the sweetness of them.
This episode proved to me that Beryl doesn't just pretend to like every single dish, so she would make people happy about their traditional foods, but she actually likes most of them. And when she dislikes something, she's still kind about it. She's such a sweetheart!
The bread for sandwiches de miga is not normal white bread and can only be obtained in the US in a special bakery. Also the most common version is only ham and cheese and they are super good toasted.
"I didn't think it would be the temperature of a volcano." I laughed out loud at this. Thanks, Beryl, and hope you and Raj and doggy have a wonderful holiday season.
Oh, I wish you could do christmas drinks! In Chile we have something called "cola de mono" it has milk, coffee, pisco and some spices.
Bagna cauda is a traditional dish of the region of Piedmont, Italy. Actually, I think that very few people know about this dish in the rest of Italy. I'm not sure if in Piedmont is considered a Christmas dish, but I know that, traditionally, Bagna cauda is eaten with raw vegetables (carrots, radish, lettuce, celery, and so on) so, if you liked it, I recommend trying it with vegetables, according to tradition. I hope this helped! ❤️ Wish you a merry Christmas Beryl 🙏
Never knew this
I live in a region of Argentina that's full of Piedmontese descendents and was incredibly confused by the video's version of Bagna cauda and the fact that it's eaten in Christmas? Maybe bc here it's eaten in Winter and our winter is June/July/August haha
Southern italian here and I never heard of this dip before, sounds really good though!!
My family is from Tuscany and I've never hear of bagna cauda either. Looks good though. While tuscans do eat anchovies, I suppose the equivalent appetizer would be chicken liver crostini.
@@gregmuon Bagna cauda è una delle ricette italiane più famose
Hearing the tiny "I don't have any more!" KILLED me. 😂 I feel the same exact way any time I do anything with mochi. Cheers, Beryl, and a Merry Christmas! ❤❤❤❤
I love the inclusion of kapusta. I grew up with a Polish grandmother here in West Michigan and, now that the family is spread out I realize I haven’t had a traditional Christmas in years and this gave me a good feeling of nostalgia, especially as this year I am spending Christmas in another state, working as a travel nurse.
I have never tried that particular recipe, but when my grandma was alive kapusta was a Christmas Eve staple along with kielbasa, pierogi, and whatever else my grandma decided she wanted to make in addition. And one of the aunts always brought kruschiki, or bow tie cookies. So. Good! I hope you and your family have a wonderful holiday season 💚❤️
Edit: I also love sauerkraut and if I buy one to eat out of a jar, it’s definitely Bubbies. So good choice 👍🏻
FRom Guyana, we eat pepperpot (slow cooked meat in a cassreep sauce) make from either beef or lamb or chicken, with homemade plait bread. Our cake is a black rum cake, it's pudding like (heavy) made from soaking fruits with rum.
Potato candy was very popular with my kin in southern Ohio Appalachia. Interesting to see a Canadian talk about it! It was always made with leftover mashed potatoes.
BERYL you should do an episode on what's your favourite food and what feels like Christmas to you!!
Beryl what you’ve done with this channel is so amazing, I’ve watched all of your videos and it warms my heart to see how hard you work to just create a worldwide community ♥️ you’re truly an amazing creator and you inspire me to hope to create my own path through cooking and teaching others this way, food is magic, creation and expression through food is magic and I am so thankful I found your channel when I did! Happy holidays Merry Christmas and Happy New Year, enjoy your well deserved break 💕💜💙🍾🥂🎉
Thank you for kapusta z grochem :) i am from Poland and also love this dish. Please, try more of our cuisine
Yess, sanguchitos de miga! In my city, veggies go all together in one layer, ham and cheese together in the other layer. You can make them with butter instead of mayo, or mix both
🇦🇷 Omg i love sandwiches de miga. But it shouldnt be pressed with the rolled pin 😅 the most important quality of sandwiches de miga is its fluffiness and moisture. In bakerys they keep them moist sprinkling some water and keeping them under wet kitchen towel.
Hi, I'm from Rosario, Argentina, and I make the sandwiches de miga at home, it's waaay cheaper than buying it. You can buy the bread at a panadería or supermarket and get creative with the content of each sandwich. My favourites "not so common" combinations are, olives and egg, palmitos and salsa golf, ananá and ham; and tuna and cheese.
It is so fun making it with the family, and are so much delicious than the bought ones.
It's so hot here at this time of the year that with time (maybe to some families) some Christmas tradicional foods changed because those were very caloric and heavy for this weather, for me and people I know it's very common to have colder foods to refresh us.
Great video and I hope to see more Argentinian food here 😘
Try marinating the water chestnuts in soy sauce or coconut aminos if you are soy free to add another layer of flavor!
You should try the swedish hot drink known as glögg (it's hot wine with spices) and the pastry called lussekatt! EVERYONE in Sweden eats and drinks this during Christmas. It's very common in Christmas markets here.
In German, we have something similar called Glühwein :D It's also spieced wine
Ooh id love like a different Christmas mulled wine episode. Like ponche from Mexico. Or even just holiday drinks
Oh I had no idea, I always though it was Swedish! I just googled it and it seems like it's a common drink in Europe during winter time.
We have potato candy here too where I live in Missouri my Grandma used to make the best potato candy 🍬
OMG I love seeing potato candy. We always had it at Christmas growing up 😀 And I think having to go to the store mid recepie for powdered sugar makes it more authentic I have had too do that too 😀
The slow clap, classic. Anchovies are a great base for tomato sauce without meat, try it.
I'm from America and what we eat for Christmas dinner really varies from household to household. Sometimes my family and I would go out, but most of the time, we'd stay in and when my grandparents were alive (I have one left), they'd always come over and sometimes my favorite aunt and uncle would too! We would most likely have some type of roast beef, or roasted pork. Once we had a roasted goose with this brandy sauce and it was amazing! Most Americans will make a roast of beef, pork, duck, turkey, or even chicken if they're having a smaller Christmas. But definitely something nice that you don't have very often, and sides and desserts vary too!
Sheryl, I love your videos ! So glad you included one from Québec, where I am from ❤. I don't really know "bonbons aux patates", but I do know pet-de-soeurs that translate to Nuns Farts, you should try these too ! Just the name is hilarious in my opinion for a desert's name haha and they are even easier ! Here's the reciepe:
200 g of puff pastry
1/4 cup salted butter
1/2 cup brown sugar
1/4 teaspoon cinnamon
1.On a floured surface, roll out the
dough into 10 x10 inch square and an inch think.
2. Spread the butter all over.
3. Sprinkle sugar and cinnamon
4. Roll into a log and chill for 1h.
5. Preheat oven at 375F and butter a muffin tin.
6. Slice dough in 12 pieces and insert in the muffin tin.
7. Bake for 23 min and let cool 2 min before eating!
Enjoy and happy holidays xxx
I love that the Argentine sandwiches are good to eat while dancing! That fills me with so much joy! It looks delicious too!
For the bacon wrapped dates, I wonder how it would taste if you crumbled the blue cheese up and chopped the water chestnuts into small pieces, mixed the pieces with the blue cheese then stuffed the dates with that... I best that would be great.
I love sauerkraut too, so, I decided to learn how to make it. OMG it is soooo easy! I watched a coupla UA-cam videos and now I'm onto my 5th batch! I've even had a go with red cabbage. Absolutely delicious. Have a go. Season's Greetings from UK
I’ve always wanted to try it…maybe I’ll have a go.
I guess it’s hard for me to think it will taste like the sauerkraut I buy.
@@hopeful8975 Hmmm, I don't know where you purchase your sauerkraut but my homemade versions have been comparable, if not better than shop-bought. All the best.
Recipe?
@@Chocokitty57 You Tube.
Do you taste a lot of fermentation?
I just made and had, for the first time, the Polish Christmas dish. I caramelized my onions for 45 minutes and added crispy bacon on top. It was delicious and I totally recommend the addition of bacon! The split peas and sauerkraut alone are overpowering, but together they made sense.
It looks amazing. I'm definitely going to try it
Hello from Canada! Try the jewelled shortbread. Make your basic shortbread, but before baking, you need to top it with the jewel mixture. Take one can of condensed milk, 1 cup green glace cherries, 1 cup red glace cherries, 1 cup candied pineapple (you can substitute with crushed pineapple, but you must squeeze and dry it very well), 1 cup shredded coconut, and 1 cup of chopped pecans or walnuts. Bake at 350 for approximately 40 mins. The topping becomes this fruity, caramel yum pile. Chill through before cutting.
Sándwich de miga is always wired to do at home. I could never find the right bread nor have ever achieved the right texture/humidity on the bread. The ones you buy are amazing always.
Beryl asked for suggestions for anchovy recipes after the bitter melon challenge. I suggested Bagna Cauda. I just want to say, I told you. 😆 Happy holidays everyone!
You cracked me up! The amount of sugar in that potato peanut butter candy! WOW! I was shocked.
Hi Beryl! Great video! When we make potato candy at home, we chill the dough a bit after rolling before putting on the peanut butter. This should help with the messiness a bit. Sometimes if it's really soft after rolling it up, we'll fridge it before cutting too. If you ever make it again, try that.
It's supposed to taste like powdered sugar and peanut butter. 😋 Also, I think starchy potatoes work better. I looks like you used a waxy gold potato.
Potato Candy is a family favorite and I can tell you that your PB was far too thin. If you ever try to make it again put your PB on a coffee filter or some cheesecloth for a bit so some of the oil drains out.
My variation on the bacon-wrapped date theme is bacon-wrapped dried apricots, and the apricot is stuffed with a sliver of candied ginger -- way cool!
The vast majority of UA-cam videos I watch are quite serious and about politics or science in general, but I get so much joy from watching the peak wholesome content on this channel. It's so darn good and there's such a sweet quality to the whole production from the content itself to the setting and editing. I'm so happy I found this and never looked back!
In Brazil, what can't be missing at Christmas are two things that date back to Portuguese colonization, french toast, but unlike what you eat there, the breads specially made for this are sliced, dipped in milk or red wine, then dipped in beaten eggs , fried and dipped in cinnamon sugar. The second thing is boiled Portuguese chestnuts.
being out of pocket due to the current state of affairs has so many of us missing out on the traditions of the season but being a part of each other's traditions brings home a little bit of joy and comfort ❤ to this time of year again
I’m from Milan but my mother is from Piedmont, where bagna cauda originated from. I love it especially with what we call pinzimonio: carrots, fennel, celery, radishes and red peppers (you can add any raw vegetables you like).
Beryl, growing up in NorthEastern Pennsylvania, we used LEFTOVER mashed potatoes to make potato candy with peanutbutter, much like the jelly roll, sliced divinity type you did here. try using leftover mashed potatoes that are straight from the fridge, add your powdered sugar to get your dough, then spread in the peanut butter and roll up. just an idear.
Turkey mashed potatoes, carrots, Brussel sprouts, Cranberries, where I'm from, gravy, stuffing optional, a dry Rose, Mincemeat pie/Christmas Cake. Cheers, Marry Christmas and Happy New Year from the West Coast of Canada.
I think the best and most simple traditionally Christmas dish in the UK is mince pies 😍
The pie filling is a a sweet spiced jam type stuff with dried fruits and little bits of suet in it. Hundreds of years ago it was a minced meat filling mixed with spices and dried fruits as they were extremely expensive and demonstrated your wealth - as years have gone by the meat has been more or less lost but the suet bits represent it still!
To make them you need a store bought jar of mince pie filling (one of the standard ones rather than a biouji ones with cherries and brandy etc.), store bought shortcrust pastry (who's got time to make that!) and a bit of milk or egg wash and sugar to top. We make individual ones as they are so easy to snack and go with 😁
The pans we use aren't as deep or straight sided as your muffin pans but roll out the pastry about 1/4in thick, line the tin and put in about 1 biggish teaspoon of filling (no more or it bursts out!). Cut a slightly smaller lid wet its underside to stick downand press lightly to seal. Brush on a splash of milk or egg wash and add a sprinkle of granulated sugar. Poke a small 1/4 in hole in the top and stick it in the oven at 200C / 390F for 15-20 mins or until the pastry is golden brown - wonderful!
Enjoy!
I love bagna cauda! We’ve always added cream to make it a little smoother. Use cabbage leaves and crudités as well as bread for dippers.
The Dates are very popular in germany. For me this dish is like a multikulti connection between french (the cheese) arabian (dates) and american (bacon) . It looks like a warm hug literally. I love it
I made Reuben sandwiches earlier this week and I've been picking at the leftover sauerkraut for a few days. Pork chops cooked in kraut with brown sugar and spices has been a new years meal that is traditional and delicious.
We make the peanut butter candy in the southern US but without the potato. 100% powdered sugar.
Mmm the sandwiches and wrapped dates sure sound yummy to me! I've never had a wrapped date before, but the combination of the sweet fruit with salty bacon and a crunchy chestnut or creamy cheese sounds so good right now 😀
definitely go with bleu cheese for it, the dish actually has a fun name Devils On Horseback. If you google that Martha Stewart's recipe is what comes up first (you don't really need a recipe but just to get like the cooking time and temp right I trust Martha)
@@andrewthezeppo That's great, I never knew they were called that! Thanks for the tips! 😄
@@andrewthezeppo It's also a patt of classic Spanish Tapas.
Potato Candy would need more traditional potato like Russet for more starch, mashed with a fork and cold before adding the icing sugar. I’ve had it with maple taffy rather than peanut butter. Though those two together would be tasty.
In Chicago, my favorite restaurant in the entire city has a very famous tapa that everyone orders: Spanish chorizo stuffed dates, wrapped in bacon, broiled crispy then doused in a red pepper tomato sauce. It’s one of the dishes I think of when I think of a last meal.
Beryl, your facial expressions when you taste just makes it for me. I love the guests, their recipes and stories, but I’m here for the genuine reactions. You really give me ideas of which recipes I might enjoy!
It is not an American tradition but it is my family’s tradition. Because Christmas Eve was a very busy day visiting 3-4 elderly family members (great grandparents) , opening family gifts before my Aunts, Uncles, cousins arrived for an appetizer / dessert buffet! Somewhere in there we had to eat…. Every Christmas Eve of my life, that I can remember, I have eaten a ham salad sandwich. Even my adult daughter eats ham salad on Christmas Eve!
It’s quick and easy, no condiments needed just spread and go!
Peanut butter and potato candy has been a go to Christmas candy in Kentucky and Tennessee as well. I wonder if there is a French Canadian connection from the trappers back in the day?
Butter Tarts with raisins are a xmas must in my family. that and garbage cookies, which are cocoa, oatmeal and coconut. Growing up we called potato chips in sandwhiches ndn lettuce lol. Oh I'm from Canada, if the butter tarts didn't give that away lol. Happy Holidays everyone!
Happy holiday, Beryl! 🎄 I’m so happy that I discovered your channel. It has this special vibe of big but very friendly and warm community. Thank you for doing this. 🤗 Merry Christmas!
I love that during the anchovy dip recipe, your earrings looked like candied or dried lemons and behind the person presenting the recipe she had dried fruit hanging from her fireplace. 🍋
We make Macaroon bars where I live. Powdered sugar and potato made into a bar covered in chocolate and toasted coconut. Delish! (but yes, sweet) Google Scottish macaroon bars if your interested in a recipe.
Merry Christmas and a happy new year to you Beryl! It was a fun year watching you and “traveling” the world in this age of corona.
The anchovy dip looks amazing! Merry Christmas and happy new year! Looking forward to more of your amazing content in 2022. ❤️
Thank you Beryl for making a recipe from Quebec! I've waiting a very long time for this. Might I suggest trying "Pettes de Soeurs" (Nun's Farts) next? They're a delicious way to use up leftover pie dough
You should do a Keralan/Malayalee Christmas - one of my favorite Christmas dinners was with Malankara Christians, their Christmas dishes will blow your socks off! 🙂
There is a variety of cooked sauerkraut soups and stews out there
Hi everybody! I'm from Quebec city. Just a note about "bonbons aux patates" : the mashed potatoes has to be really really cold and thick. The starch is a key part of the consistency. Don't be afraid to try it.
a friend of mine makes bacon wrapped bacon with spicy fresh cheese & a pice of caramel in the oan, when you get it fresh form eth pan the bacon is crunchy, the cramell is gooey and sweet melding into spieced cheese... it is just SOOO very good
My family does bacon wraps. We cut the crust off of Wonder bread, then cut the bread into 3 strips. We then, lightly spread, some Cream of Mushroom soup, right out of the can onto the bread. Then lay that on top of half a slice of bacon and roll it then stick with a toothpick. Cook at 375 for about 20 mins, till the bacon is crispy. Everyone who tries them, loves them.
interesting!
in Switzerland bacon wrapped dates (or prunes) are sometimes eaten at summer bbqs as an appetizer. But no blue cheese or nuts :D
The issue with bonbons aux patates is that you boiled your potatoes. You need to use baked potatoes because there's too much moistures in boiled potatoes. That's why you had to use sooo much sugar.
I'm making Welsh cookies (USA) or cakes (UK) in preparation for Christmas. I'm using my own recipe which is a mix of my Great-grandmother's and her niece's recipes. Nothing like a cookie/cake made on a griddle. My house though smells like anise because my sister used my Pizelle iron to make my grandmother's recipe two days ago. Yum!
I adore you and your content. Thank for sharing your adorable charm and exposing my family to all of these great recipes!
Romans cooked with Garum…a fermented fish sauce…it was used to add umami or salty to all their foods. I think canned anchovies is much the same as Garum.
Thank you for doing the potato candy, my grandfather used to make it for us once or twice a year and it definitely brings back memories
Thanks for the entertaining and wonderful 2021 episodes on your channel, Beryl! I never get tired of watching you and you cooking shenanigans from around the world. Well done. Great work. I can't wait to see what 2022 has in store. Enjoy your holiday and wishing you a prosperous and very Happy New Year!
Thank you for this beautiful video, Beryl 😁. I love any sandwich w/ tomatoes and Mayo, and they are extra good if you layer the tomatoes right on top of the Mayo. The seeds and juices mix into the tanginess and elevate the other ingredients! Cheers and very happy holidays!
Merry christmas and a happy new year, Beryl! Can't wait to see what you're going to cook up next year. Cheers from Norway!