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Author Topic: Top Holiday Food Countdown: List of Crap #77  (Read 17975 times)

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Johnny Unusual

  • Guest
Re: Top Holiday Food Countdown: List of Crap #77
« Reply #30 on: January 01, 2014, 05:06:49 AM »
Number 31
Mince Pies/Tarts
( 24 Points, 2 of 10 lists, Top Vote#2 Goflyblind & Tripe)
   
Holiday  Christmas      
A mince pie, also known as minced pie, is a small British fruit-based mincemeat sweet pie traditionally served during the Christmas season. Its ingredients are traceable to the 13th century, when returning Europeancrusaders brought with them Middle Eastern recipes containing meats, fruits and spices.

The early mince pie was known by several names, including mutton pie, shrid pie and Christmas pie. Typically its ingredients were a mixture of minced meat, suet, a range of fruits, and spices such as cinnamon, cloves and nutmeg. Served around Christmas, the savoury Christmas pie (as it became known) was associated with supposed Catholic "idolatry" and during the English Civil War was frowned on by the Puritan authorities. Nevertheless, the tradition of eating Christmas pie in December continued through to the Victorian era, although by then its recipe had become sweeter and its size reduced markedly from the large oblong shape once observed. Today the mince pie remains a popular seasonal treat enjoyed by many across the United Kingdom.

The ingredients for the modern mince pie can be traced to the return of European crusaders from the Holy Land. Middle Eastern methods of cooking, which sometimes combined meats, fruits and spices, were popular at the time. Pies were created from such mixtures of sweet and savoury foods; in Tudor England, shrid pies (as they were known then) were formed from shredded meat, suetand dried fruit. The addition of spices such as cinnamon, cloves and nutmeg was, according to the English antiquary John Timbs, "in token of the offerings of the Eastern Magi." Several authors, including Timbs, viewed the pie as being derived from an old Roman custom practised during Saturnalia, where Roman fathers in the Vatican were presented with sweetmeats. Early pies were much larger than those consumed today, and oblong shaped; the jurist John Selden presumed that "the coffin of our Christmas-Pies, in shape long, is in Imitation of the Cratch [Jesus's crib]", although writer T. F. Thistleton-Dyer thought Selden's explanation unlikely, as "in old English cookery books the crust of a pie is generally called 'the coffin.'"

The modern mince pie's precursor was known by several names. The antiquary John Brand claimed that in Elizabethan and Jacobean-era England they were known as minched pies, but other names include mutton pie, and starting in the following century, Christmas pie. Gervase Markham's 1615 recipe recommends taking "a leg of mutton", and cutting "the best of the flesh from the bone", before adding mutton suet, pepper, salt, cloves, mace, currants, raisins, prunes, dates and orange peel. He also suggested that beef or veal might be used in place of mutton. In the north of England, goose was used in the pie's filling, but more generally neat's tongue was also used; a North American filling recipe published in 1854 includes chopped neat's tongue, beef suet, blood raisins, currants, mace, cloves, nutmeg, brown sugar, apples, lemons, brandy and orange peel. During the English Civil War, along with the censure of other Catholic customs, they were banned: "Nay, the poor rosemary and bays, and Christmas pie, is made an abomination." Puritans were opposed to the Christmas pie, on account of its connection with Catholicism. In his History of the Rebellion, Marchamont Needham wrote "All Plums the Prophets Sons defy, And Spice-broths are too hot; Treason's in a December-Pye, And Death within the Pot." Some considered them unfit to occupy the plate of a clergyman, causing Isaac Bickerstaff to comment:

The Christmas-pie is, in its own nature, a kind of consecrated cake, and a badge of distinction; and yet it is often forbidden, the Druid of the family. Strange that a sirloin of beef, whether boiled or roasted, when entire is exposed to the utmost depredeations and invasions; but if minced into small pieces, and tossed up with plumbs and sugar, it changes its property, and forsooth is meat for his master.

In his essay The Life of Samuel Butler, Samuel Johnson wrote of "an old Puritan, who was alive in my childhood ... would have none of his superstitious meats and drinks." Another essay, published in the December 1733 issue of The Gentleman's Magazine, explained the popularity of "Christmas Pye" as perhaps "owing to the Barrenness of the Season, and the Scarcity of Fruit and Milk, to make Tarts, Custards, and other Desserts", but also possibly bearing "a religious kind of Relation to the Festivity from which it takes its Name." The author also mentions the Quakers' objection to the treat, "who distinguish their Feasts by an heretical Sort of Pudding, known by their Names, and inveigh against Christmas Pye, as an Invention of the Scarlet Whore of Babylon, an Hodge-Podge of Superstition, Popery, the Devil and all his Works." Nevertheless, the Christmas pie remained a popular treat at Christmas, although smaller and sweeter, and lacking in post-Reformation England any sign of supposed Catholic idolatry. People began to prepare the fruit and spice filling months before it was required, storing it in jars, and as Great Britain entered the Victorian age, the addition of meat had, for many, become an afterthought (although the use of suet remains). Its taste then was broadly similar to that experienced today, although some 20th-century writers continued to advocate the inclusion of meat.[17]

Holiday Recipe
http://www.bbcgoodfood.com/recipes/2174/unbelievably-easy-mince-pies

Ingredients
•   225g cold butter, diced
•   350g plain flour
•   100g golden caster sugar
•   280g mincemeat
•   1 small egg
•   icing sugar, to dust
Method
1.   To make the pastry, rub 225g cold, diced butter into 350g plain flour, then mix in 100g golden caster sugar and a pinch of salt. Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
2.   Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole. Spoon 280g mincemeat into the pies.
3.   Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).
4.   Beat 1 small egg and brush the tops of the pies. Bake for 20 minutes until golden. Leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container.
   
Mince Pie Trivia
The popular claim that the consumption of mince pies on Christmas Day is illegal is in fact an urban myth.  Wait, that is a popular myth?


Johnny Unusual

  • Guest
Re: Top Holiday Food Countdown: List of Crap #77
« Reply #31 on: January 01, 2014, 05:21:08 AM »
Number 30
Tamales
( 26 Points, 2 of 10 lists, Top Vote#10 Pak Man)
   
Holiday  Many South American Holidays, Including Christmas, The Day of the Dead and Mexican Independence Day   
   
A tamale (Spanish: tamal [taˈmal], from Nahuatl: tamalli [taˈmalːi]; plural: tamales) is a traditional Mesoamerican dish made of masa (a starchy dough, usually corn-based), which is steamed or boiled in a leaf wrapper. The wrapping is discarded before eating. Tamales can be filled with meats, cheeses, fruits, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.

Tamales have been traced back to the Ancient Maya people, who prepared them for feasts as early as the Preclassic period (1200–250 BC). Maya people called their corn tortillas and tamales both utah [utah].
 
Tamales originated in Mesoamerica as early as 8000 to 5000 BC.[1] Aztec and Maya civilizations, as well as the Olmeca and Tolteca before them, used tamales as portable food, often to support their armies, but also for hunters and travelers. Tamale use in the Inca Empire had been reported long before the Spanish visited the New World.
The diversity of native languages in Mesoamerica led to a number of local words for the tamal, many of which remain in use. The Spanish singular of tamales is tamal. The English word "tamale" is an American back-formation of tamales.

Holiday Recipe
http://allrecipes.com/recipe/real-homemade-tamales/
Ingredients
Original recipe makes 16 tamales
•   Tamale Filling:
•   
1 1/4 pounds pork loin
•   
1 large onion, halved
•   
1 clove garlic
•   
4 dried California chile pods
•   
2 cups water
•   
1 1/2 teaspoons salt
•   
•   Tamale Dough:
•   
2 cups masa harina
•   
1 (10.5 ounce) can beef broth
•   
1 teaspoon baking powder
•   
1/2 teaspoon salt
•   
2/3 cup lard
•   
1 (8 ounce) package dried corn husks
•   
1 cup sour cream
Directions
1.   Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
2.   Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
3.   Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
4.   Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
5.   Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.
   
Tamales Trivia
Tamales have been eaten in the United States since at least 1893, when they were featured at the World's Columbian Exposition. A tradition of roving tamale sellers was documented in early 20th-century blues music. They are the subject of the well-known 1937 blues/ragtime song "They're Red Hot" by Robert Johnson.

<a href="http://www.youtube.com/v/TOXXh24HnmY" target="_blank" class="new_win">http://www.youtube.com/v/TOXXh24HnmY</a>


Johnny Unusual

  • Guest
Re: Top Holiday Food Countdown: List of Crap #77
« Reply #32 on: January 01, 2014, 05:31:09 AM »
Number 29
Yule Log
( 27 Points, 2 of 10 lists, Top Vote#9 Quantum Vagina)
      
Holiday  Christmas   
   
A yule log or bûche de Noël (French pronunciation: [byʃ də nɔɛl]) is a traditional dessert served near Christmas, especially in France and several other francophone countries and former French colonies. It can be considered a type of sweet roulade.

The traditional bûche is made from a genoise or other sponge cake, generally baked in a large, shallow Swiss roll pan, frosted, rolled to form a cylinder, and frosted again on the outside. The most common combination is a basic yellow sponge cake, frosted and filled with chocolatebuttercream; however, many variations on the traditional recipe exist, possibly including chocolate cakes, ganache and espresso or otherwise-flavored frostings and fillings.

Bûches are often served with a portion of one end of the cake cut off and set on top of the cake or protruding from its side to resemble a chopped off branch, and bark-like texture is often produced in the buttercream for further realism. This is often done by dragging a fork through the icing. These cakes are often decorated with powdered sugar to resemble snow, tree branches, fresh berries, and mushrooms made of meringue.

Holiday Recipe
http://www.foodnetwork.ca/recipe/yule-log/1463/
INGREDIENTS
Yule Log Description The Chocolate Icing
4 ounces unsweetened chocolate
2 ounces butter
2 ounces cream
2 cups powdered sugar
1 teaspoon vanilla
tablespoon cocoa powder, sifted

The Sponge Cake
3 egg, separated
½ cup sugar, plus
2 tablespoons sugar
1 teaspoon pure vanilla, extract
1 tablespoon dark rum
½ cup flour
1 ounce melted butter

DIRECTIONS
Yule Log Description The Chocolate Icing
1. Place the chocolate and butter in a medium sized bowl and place the bowl over, not in, a pan of simmering water. Stir gently as the chocolate begins to melt and continue stirring until very smooth.
2. Meanwhile heat the cream in a small pan or in the microwave then add it to the chocolate again stirring until very smooth.
3. Stir in the sugar and cocoa until very smooth. Use immediately or let rest briefly at room temperature until ready to use. If the frosting seems too stiff you may rest it over the simmering water bath, stirring until it smooths out.

The Sponge Cake
1. Preheat the oven to 375 degrees and prepare a standard 11 by 17 baking pan by first buttering it, then lining it with wax or parchment paper then buttering the paper. Sprinkle a bit of flour over the pan and shake to evenly coat then knock out the excess.
2. Place the egg yolks, ½ cup of sugar, the vanilla and rum in a mixing bowl. Beat vigorously with a hand whisk until the mixture is thick and ribbony with a pale yellow colour. This will take several minutes. You may do this in your stand mixer, if you do at this point remove the mixture from the mixer bowl and thoroughly clean and dry the bowl before proceeding to the next step.
3. Beat the egg whites separately in a clean bowl until the form soft peaks. Add the remaining sugar and continue beating until stiff peaks are formed.
4. Fold the two mixtures together. Begin by quickly stirring one third or so of the whites into the yolks. Then gently add half of the remaining whites and half of the flour, fold gently with a rubber spatula and try not to overmix or you will knock the air out of the batter. Repeat with the remaining ingredients and when the mix is almost blended add the butter and finish mixing.
5. Immediately pour the batter into the ready baking pan and smooth it gently into an even layer. Place in the oven and bake for about ten minutes or so, just long enough for the top to feel springy to the touch and for the batter to congeal. Don’t overbake or you wont be able to roll it up.
6. Remove from the oven and trim off the dried out edges on the ends of the cake. Turn the cake onto a slightly damp tea towel that has been thoroughly dusted with powdered sugar. Sift an even level of powdered sugar over the top of the cake then gently roll it up into a log-like cylinder. You may freeze the cake for several days at this point, if you do let it thaw for several hours before proceeding.
7. Unroll the cake and leave on the towel. Sprinkle it with a bit more rum (or a lot more rum!) Spread your filling evenly over the cakes surface then roll up again using the towel to help. Slice off about one third of the cake at a 45 degree angle. Place the roulade, seam side down on a serving platter and position the smaller piece next to the larger one so that it resembles a branch. Frost with the chocolate icing. Draw a fork through the icing to help it resemble bark. Decorate and serve.
   
Yule Log Trivia
The name bûche de Noël originally refers to the yule log itself, and was transferred to the dessert only after this custom had fallen out of use, presumably during the first half of the 20th century. It is attested in 1945 as referring to the cake. The cake recipe itself is older, and known to date to the 19th century. The Yule Log Cake can date back as far as Europe’s Iron Age. Records indicate that even before the medieval era, people would gather in the end of December to welcome Winter Solstice. This would mark the end of winter season, and people would celebrate the days getting longer. To welcome the new year and relieve the air of last year’s events, families would burn logs that were garnished in holly, pinecones, or ivy. They would then keep the ashes from this log as they were said to be good luck and would protect against lightning.


Johnny Unusual

  • Guest
Re: Top Holiday Food Countdown: List of Crap #77
« Reply #33 on: January 01, 2014, 05:43:10 AM »
Number 28
Ice Cream
( 27 Points, 2 of 10 lists, Top Vote#1 Darth Geek)
      
Holiday  Christmas   
   
Ice cream (derived from earlier iced cream or cream ice) is a frozen dessert usually made from dairy products, such as milk and cream and often combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners. In some cases, artificial flavourings and colourings are used in addition to, or instead of, the natural ingredients. The mixture of chosen ingredients is stirred slowly while cooling, in order to incorporate air and to prevent large ice crystals from forming. The result is a smoothly textured semi-solid foam that is malleable and can be scooped.

The meaning of the phrase "ice cream" varies from one country to another. Phrases such as "frozen custard", "frozen yogurt", "sorbet", "gelato" and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients. Products that do not meet the criteria to be called ice cream are labelled "frozen dairy dessert" instead. In other countries, such as Italy and Argentina, one word is used for all variants. Analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes, are available for those who are lactose intolerant, allergic to dairy protein, or vegan. The most popular flavours of ice cream in North America (based on consumer surveys) are vanilla and chocolate.

Holiday Recipe
http://www.simplyrecipes.com/recipes/peppermint_ice_cream/
Peppermint Ice Cream Recipe
•   Yield: Makes 1 1/2 quarts.
INGREDIENTS
•   2 1/2 cups heavy cream
•   1 1/2 cups whole milk
•   8 large egg yolks
•   3/4 cup sugar
•   1/4 teaspoon salt
•   2 teaspoons peppermint extract
•   1/2 cup crushed candy canes or hard peppermint candy
METHOD
Special equipment needed
An ice cream maker  or a KitchenAid mixer with an ice cream attachment
1 Warm the milk, sugar, and salt in a medium saucepan. Make sure the sugar and salt completely dissolve.

2 Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top.

3 In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

4 Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 minutes.

5 Pour the custard through the strainer and stir it into the cream. Then stir until cool over the ice bath. Chill mixture thoroughly in the refrigerator.
6 One the mixture is thoroughly chilled, add peppermint extract, a 1/4 teaspoon at a time, tasting the mixture after each addition, until you reach the desired level of peppermintiness. (Different peppermint extracts vary in strength. I used 2 teaspoons of McCormick peppermint extract, which was just the right amount for our taste.)
7 Once chilled, freeze in your ice cream maker according to the manufacturer's instructions.

8 Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in the crushed peppermint candy. Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.
   
Ice Cream Trivia
Charles E. Minches of St. Louis, Missouri is said to have invented the ice cream cone in 1904 at the World's Fair in St. Louis when he filled a pastry cone with two scoops of ice cream. This claim, however, is not without controversy. Italo Marchiony of New York City filed a patent for the ice cream cone months before the fair opened. And, he was selling lemon ice in cones as early as 1896.


Johnny Unusual

  • Guest
Re: Top Holiday Food Countdown: List of Crap #77
« Reply #34 on: January 01, 2014, 05:55:03 AM »
Number 27
Ambrosia Salad
( 28 Points, 2 of 10 lists, Top Vote#8 Tyrant)
      
Holiday  Thanksgiving   
   
Ambrosia is a variation on the traditional fruit salad. Most ambrosia recipes contain fresh or sweetened pineapple, mandarin oranges or fresh orange sections, miniature marshmallows, and coconut. Other ingredients can include maraschino cherries, bananas, strawberries, peeled grapes, or crushed pecans. Ambrosia can also include whipped cream (or whipped topping), sour cream, cream cheese, pudding, yogurt, or cottage cheese. The mixture is refrigerated for a few hours or overnight before serving.

Holiday Recipe
http://allrecipes.com/recipe/coconut-ambrosia-salad/
Ingredients
Original recipe makes 12 servings
•   
1 (11 ounce) can mandarin oranges, drained
•   
1 (8 ounce) can crushed pineapple, drained
•   
3 1/2 cups frozen whipped topping, thawed
•   
2 cups shredded coconut
•   
2 cups miniature marshmallows
•   
1/2 cup milk
•   
1 cup maraschino cherries
Directions
1.   In a large bowl, combine the oranges, pineapple, whipped topping, coconut, marshmallows and milk.
2.   Mix together well and chill 1 hour before serving. Garnish with cherries.
   
Ambrosia Salad Trivia
The name ambrosia is originally the name of the food of the gods.


Johnny Unusual

  • Guest
Re: Top Holiday Food Countdown: List of Crap #77
« Reply #35 on: January 01, 2014, 06:08:45 AM »
Number 26
Yams
( 29 Points, 3 of 10 lists, Top Vote#7 Quantum Vagina)
      
Holiday  Thanksgiving, Christmas   
   
Yam is the common name for some plant species in the genus Dioscorea (family Dioscoreaceae) that form edible tubers. These are perennialherbaceous vines cultivated for the consumption of their starchy tubers in Africa, Asia, Latin America, the Caribbean and Oceania. There are many cultivars of yam. Although the sweet potato (Ipomoea batatas) has also been referred to as a yam in parts of the United States and Canada, it is not part of the family Dioscoreaceae, rather it is in the Morning glory family Convolvulaceae.


The true yam is a versatile vegetable. It can be barbecued,  roasted, fried, grilled, boiled, baked, smoked and when grated it is processed into a dessert recipe. Yams are the staple crop of the Igbo people of Nigeria, in their language it is known as ji, and they commemorate it by having yam festivals known as Iri-ji or Iwa-Ji depending on the dialect.

Yams are a primary agricultural and culturally important commodity in West Africa, where over 95 percent of the world's yam crop is harvested. Yams are still important for survival in these regions. Some varieties of these tubers can be stored up to six months without refrigeration, which makes them a valuable resource for the yearly period of food scarcity at the beginning of the wet season. Yam cultivars are also cropped in other humid tropical countries.

Yam tubers can grow up to 1.5 meters (4.9 feet) in length and weigh up to 70 kilograms (154 lb) and 3 to 6 inches high. The vegetable has a rough skin which is difficult to, but which softens after heating. The skins vary in color from dark brown to light pink. The majority of the vegetable is composed of a much softer substance known as the "meat". This substance ranges in color from white or yellow to purple or pink in mature yams.

Because of their abundance and importance to survival, yams were highly regarded in Jamaican ceremonies and constitute part of many West African ceremonies. Certain species of yams are a competing phytochemical source. Yams are used as food plants by the larvae of some Lepidoptera species including Palpifer sordida.

Holiday Recipe
http://www.food.com/recipe/creamy-roasted-yam-soup-335351
Ingredients:

Servings:
8
Units: US | Metric
3 lbs yams, peeled and cut into 1 inch cubes (sweet potatoes)
1 tablespoon olive oil, plus another
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1/4 teaspoon cayenne pepper
1 cup onion, chopped
2 garlic cloves, minced
6 cups chicken broth
1 cup whipping cream

Directions:

1
grease a baking sheet. Preheat oven to 375°F.

2
combine yam, 1 tbsp oil, cumin, salt, pepper and cayenne pepper on prepared baking sheet.

3
(I mixed everything together in a ziploc bag then put on baking sheet).

4
Roast in Pre-heated oven, stirring occasionally, for about 50 minute or until softened and lightly browned.

5
Heat extra oil in a large pot or dutch oven over med-high heat.

6
Add onion and cook, stirring occasionally, for about 10 minute or until onion is softened and browned.

7
(browning the onion helps to give the soup its flavour).

8
Add garlic and cook for about 2 minutes until fragrant.

9
Add roasted yams and broth and stir. Process in a blender in 3 to 4 batches until smooth.

10
(I used a hand held blender and pureed directly in the pot).

11
Return mixture to same pot and bring to a boil, then reduce to med-low.

12
Add cream and stir until well combined and hot. season with extra salt and pepper if desired.

13
TIP: Soup can be made 1-3 days ahead and stored in a sealed container in the refrigerator.

14
To reheat, place in a large pot or dutch oven and stir over med. heat until hot.

Yam Trivia
The water yam commonly cultivated in Southeast Asia, grows up to 8 feet long and can weigh over 100 pounds.


Johnny Unusual

  • Guest
Re: Top Holiday Food Countdown: List of Crap #77
« Reply #36 on: January 01, 2014, 01:58:33 PM »
Number 25
Apple Pie
( 32 Points, 2 of 10 lists, Top Vote#6 Thrifty Version II)
      
Holiday  Independence Day, Thanksgiving,   
   
An apple pie is a fruit pie (or tart) in which the principal filling ingredient is apples. It is sometimes served with whipped cream or ice creamon top, or alongside cheddar cheese. Pastry is generally used top-and-bottom, making it a double-crust pie, the upper crust of which may be a circular shaped crust or a pastry lattice woven of strips; exceptions are deep-dish apple pie with a top crust only, and open-face Tarte Tatin.

Cooking apples (culinary apples), such as the Bramley, Empire, Northern Spy or Granny Smith, are crisp and acidic. The fruit for the pie can be fresh, canned, or reconstituted from dried apples. This affects the final texture, and the length of cooking time required; whether it has an effect on the flavour of the pie is a matter of opinion. Dried or preserved apples were originally substituted only at times when freshfruit was unavailable.

Apple Pie is often served in the style of "a la Mode" (topped with ice cream). Alternatively, a piece of cheese (such as a sharp cheddar) is occasionally placed on top of or alongside a slice of the finished pie.

Holiday Recipe
http://allrecipes.com/recipe/apple-pie-by-grandma-ople/
Ingredients 
Original recipe makes 1 - 9 inch pie
•   
1 recipe pastry for a 9 inch double crust pie
•   
1/2 cup unsalted butter
•   
3 tablespoons all-purpose flour
•   
1/4 cup water
•   
1/2 cup white sugar
•   
1/2 cup packed brown sugar
•   
8 Granny Smith apples - peeled, cored and sliced
Directions
1.   Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2.   Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3.   Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

 Apple Pie Trivia
The unincorporated community of Pie Town, New Mexico is named in honour of the apple pie.  Also the site of many "forget it Jake, it's pie town!" jokes.


Johnny Unusual

  • Guest
Re: Top Holiday Food Countdown: List of Crap #77
« Reply #37 on: January 01, 2014, 02:07:26 PM »
Number 24
Mulled Wine
( 32 Points, 2 of 10 lists, Top Vote#5 Tyrant)
      
Holiday  Christmas
   
Mulled wine is a beverage usually made with red wine along with various mulling spices and raisins. It is served hot or warm and may be alcoholic or non-alcoholic. It is a traditional drink during winter, especially around Christmas and Halloween.

Port and claret are traditional choices for mulled wine.

Wine was first recorded as spiced and heated in First Century Rome. The Romans traveled all across Europe, conquering much of it and trading with the rest. The legions brought wine and viticulture with them up to the Rhine and Danube Rivers and to the Scottish border bringing their recipes with them.

Glögg, gløgg, and similar words are the terms used for mulled wine in the Nordic countries (sometimes misspelled as glog or glug). It is spelled gløgg in Norwegianand Danish, glögg in Swedish and Icelandic, glögi in Estonian and in Finnish.

Non-alcoholic and alcoholic versions of glögg can be bought ready-made or prepared with fruit juices instead of wine. The main classic ingredients (of alcoholicglögg) are red wine, sugar, spices such as cinnamon, cardamom, ginger, cloves, and bitter orange, and optionally also stronger spirits such as vodka, akvavit, orbrandy. Throughout Scandinavia, glögg spice extract and ready-mixed spices can be purchased in grocery stores. To prepare glögg, spices and/or spice extract are mixed into the wine, which is then heated to 60-70°C. When preparing homemade glögg using spices, the hot mixture is allowed to infuse for at least an hour, often longer, and then reheated before serving. Ready-made wine glögg (and low- or non-alcoholic varieties) is normally sold at Systembolaget in Sweden, and in Alko in Finland, ready to heat and serve, and not in concentrate or extract form. Glögg is generally served with raisins, blanched almonds and Ginger biscuits (Ginger Snaps), and is a popular hot drink during the Christmas season.


Holiday Recipe
http://www.foodnetwork.ca/recipe/mulled-wine/9769/
INGREDIENTS
1 750ml bottle full-bodied red wine, such as Cabernet Sauvignon or Shiraz
1 cup clear apple cider or cranberry juice
4 tablespoons honey
2 fresh rosemary, plus extra for garnish
3 cinnamon sticks
3 whole star anise
3 whole cloves
3 whole peppercorns
1 orange, sliced
2 ounces brandy (optional)
DIRECTIONS
1. Slowly bring all ingredients except brandy to just below a simmer. Keep below a simmer for 20 minutes, then stir in brandy (if using) and serve, garnishing each glass with a sprig of rosemary


 Mulled Wine Trivia
In Latvia, it is called karstvīns ("hot wine"). When out of wine, it is prepared using grape (or currant) juice and Riga Black Balsam.
      


Johnny Unusual

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Re: Top Holiday Food Countdown: List of Crap #77
« Reply #38 on: January 01, 2014, 02:22:56 PM »
Number 23
Gingerbread Men
( 33 Points, 3 of 10 lists, Top Vote#5 Pak Man)
      
Holiday  Christmas
   
A gingerbread man is a biscuit or cookie made of gingerbread, usually in the shape of a stylized human, although making other shapes, especially seasonal themes (Christmas, Halloween, Easter, etc.) and characters, are quite common as well.

Gingerbread dates back to the 15th century, and figural biscuit-making was practiced in the 16th century. The first documented instance of figure-shaped gingerbread-biscuits appearing was in the court of Elizabeth I of England. She had the gingerbread figures made and presented in the likeness of some of her important guests.

Most gingerbread men share the same roughly humanoid shape, with stubby feet and no fingers. Many gingerbread men have a face, though whether the features are indentations within the face itself or other candies stuck on with icing or chocolate varies from recipe to recipe. Other decorations are common; hair, shirt cuffs, and shoes are sometimes applied, but by far the most popular decoration are shirt buttons, which are traditionally represented by gum drops, icing, or raisins.


Holiday Recipe
http://www.browneyedbaker.com/2011/12/13/gingerbread-men-cookies/
INGREDIENTS:
3 cups all-purpose flour
¾ cup dark brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
¾ teaspoon baking soda
¾ cup (6 ounces) unsalted butter, cut into 12 pieces and softened slightly
¾ cup molasses
2 tablespoons milk
DIRECTIONS:
1. In food processor workbowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined, about 10 seconds. Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds. With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds. (Alternatively, in the bowl of a standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt and baking soda at low speed until combined, about 30 seconds. Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1½ minutes. Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds.)
2. Scrape dough onto work surface; divide in half. Working with one portion of dough at a time, roll ¼-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate dough 2 hours or overnight.)
3. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
4. Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and lay it back in place. Flip dough over; peel off and discard second parchment layer. Cut dough into gingerbread people or round cookies, transferring shapes to parchment-line cookie sheets with a wide metal spatula, spacing them ¾-inch apart. Repeat with remaining dough until cookie sheets are full. Bake cookies until set in centers and dough barely retains imprint when touched very gently with fingertip, 8 to 11 minutes, rotating cookie sheet from front to back halfway through baking time. Do not overbake. Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.
5. Gather scraps; repeat rolling, cutting and baking in steps 2 and 4. Repeat with remaining dough until all dough is used.
6. Once cookies are cool, decorate with royal icing, if desired. Store in an airtight container at room temperature for up to 1 week.


 Gingerbread Man Trivia
According to the 2009 Guinness Book of Records, the world’s largest gingerbread man was made on December 2, 2006 by the Smithville Area Chamber of Commerce in Smithville, Texas, at their annual Festival of Lights celebration. The gingerbread man weighed in at 1,308 lbs, 8 oz (593.5 kg),[3] and stood at over 20 feet (more than 6 m). On December 6, 2008, also in conjunction with the annual Festival of Lights celebration, a monument was dedicated in honor of the feat made from the very cookie sheet that was used to break the record.


Johnny Unusual

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Re: Top Holiday Food Countdown: List of Crap #77
« Reply #39 on: January 01, 2014, 02:52:50 PM »
Number 22
Buttered Rum
( 34 Points, 3 of 10 lists, Top Vote#8 Quantum Vagina)
      
Holiday  Christmas
   
Hot buttered rum is a mixed drink containing rum, butter, hot water or cider, a sweetener, and various spices (usually cinnamon, nutmeg, and cloves). It is especially popular in the fall and winter and is traditionally associated with the holiday season. In the United States, the drink has a venerable history which dates back to colonial days.

After molasses began being imported to Colonial America from Jamaica, and distilleries opened in New England in the 1650s, colonists began adding distilled rum to hot beverages such as toddies and nogs, creating beverages such as hot buttered rum and eggnog, among others.

Spiced rum drinks are especially popular during the winter months. Charles Coulombe, author of Rum: The Epic Story of the Drink that Conquered the World, writes that rum has always been an "important component of American holiday celebrations", and given the Puritanical ban on outright celebration of religious holidays, hot toddies and spiced rum drinks share an association with American civic holidays, such with New Years and Thanksgiving.

Hot buttered rum is made by blending a buttered rum batter with dark rum - rum which has been barrel aged for a considerable length of time to retain a deeper, molasses flavor. Use of light rum or spiced rum is also an option and may be preferred by those who appreciate the mild or spicier taste, respectively. Recipes for buttered rum batter, dating at least as far back as a 1917 publication of the The Ideal Bartender, include butter, nutmeg and sugar at the very minimum. Commercial hot buttered rum batters often add powdered sugar, rum flavor, and other mulling spices.

Holiday Recipe
http://cocktails.about.com/od/atozcocktailrecipes/r/ht_btrd_rum_ckt.htm
Ingredients:
•   1 small slice soft butter
•   1 tsp brown sugar
•   Optional spices to taste: ground cinnamon, ground nutmeg, allspice
•   Vanilla extract
•   2 oz dark rum
•   Hot water
Preparation:
1.   Place the butter, sugar and spices at the bottom of an Irish coffee glass or mug.
2.   Mix well or muddle.
3.   Pour in the rum and hot water.
4.   Stir.
   

 Gingerbread Man Trivia
January 17th is national Hot Buttered Rum Day, because everything needs a day for some reason.


Offline Darth Geek

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Re: Top Holiday Food Countdown: List of Crap #77
« Reply #40 on: January 01, 2014, 02:59:27 PM »
I don't care for pie myself, except chocolate pie. But I am surprised Apple Pie isn't higher up on the list, given it's popularity.



Johnny Unusual

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Re: Top Holiday Food Countdown: List of Crap #77
« Reply #41 on: January 01, 2014, 03:03:53 PM »
Number 21
Green Bean Casserole
( 35 Points, 2 of 10 lists, Top Vote#3 Johnny Unusual)
      
Holiday  Thanksgiving
   
Green bean casserole is a casserole consisting of green beans, cream of mushroom soup, and french fried onions. It is a popular Thanksgiving side dish in the United States.

The green bean casserole was first created in 1955 by the Campbell Soup Company. Dorcas Reilly led the team that created the recipe while working as a staff member in the home economics department.  The inspiration for the dish was "to create a quick and easy recipe around two things most Americans always had on hand in the 1950s: green beans and Campbell’s Cream of Mushroom Soup."
 
Holiday Recipe
http://allrecipes.com/Recipe/Miracle-Green-Bean-Casserole/Detail.aspx?prop24=hn_slide2_Miracle-Green-Bean-Casserole&evt19=1
Ingredients 
Original recipe makes 6 servings
•   
1 (10.75 ounce) can low-fat condensed cream of broccoli soup, undiluted
•   
1/2 cup fat-free sour cream
•   
2 tablespoons creamy salad dressing, e.g. Miracle Whip ™
•   
salt and ground black pepper to taste
•   
2 (14.5 ounce) cans French-cut green beans, drained
•   
2 (14.5 ounce) cans cut green beans, drained
•   
2 cups Cheddar-flavored French-fried onions
Directions
1.   Preheat oven to 350 degrees F (175 degrees C).
2.   Mix together the soup, sour cream, salad dressing, salt, and pepper in a large bowl. Gently stir in the French-cut green beans and the other green beans one can at a time. Fold in 1 cup of the fried onions. Pour the mixture into a casserole dish; cover with aluminum foil.
3.   Bake in preheated oven 35 minutes. Remove the foil and stir the casserole. Top with the remaining cup of the fried onions and bake uncovered for an additional 5 minutes.
   

 Green Bean Casserole Trivia
In 2002, Reilly presented the original recipe card to the National Inventors Hall of Fame in Akron, Ohio.


Offline Bob

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Re: Top Holiday Food Countdown: List of Crap #77
« Reply #42 on: January 01, 2014, 03:14:03 PM »
Number 36
Kolchaky

If Thrifty can help me with any of these, I'd appreciate it.

I think you transposed some letters.  This is what I was talking about: http://en.wikipedia.org/wiki/Kolachky

I was thinking about Night Stalker and Kolchak


Johnny Unusual

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Re: Top Holiday Food Countdown: List of Crap #77
« Reply #43 on: January 02, 2014, 11:38:56 AM »
Number 20
Apple Cider
( 36 Points, 2 of 10 lists, Top Vote#5 CJones)
      
Holiday Halloween, Thanksgiving, Christmas, New Year's
   
Apple cider (also called sweet cider or soft cider) is the name used in the United States and parts of Canada for an unfiltered, unsweetened, non-alcoholic beverage made from apples. Apple cider is easy and inexpensive to produce. It may be opaque due to fine apple particles in suspension and may be tangier than conventional filtered apple juice, depending on the apples used.
    
This untreated cider is a seasonally produced drink of limited shelf-life that is typically available only in fall, although it is sometimes frozen for use throughout the year. It is traditionally served on the Halloween, Thanksgiving, Christmas and various New Year's Eve holidays, sometimes heated and mulled. It is the official state beverage of New Hampshire.
 
Holiday Recipe
http://allrecipes.com/recipe/hot-apple-cider/
•   6 cups apple cider
•   
1/4 cup real maple syrup
•   
2 cinnamon sticks
•   
6 whole cloves
•   
6 whole allspice berries
•   
1 orange peel, cut into strips
•   
1 lemon peel, cut into strips
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Directions
1.   Pour the apple cider and maple syrup into a large stainless steel saucepan.
2.   Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
3.   Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
4.   Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.
      

 Apple Cider Trivia
<a href="http://www.youtube.com/v/5fDsuHH8RAA" target="_blank" class="new_win">http://www.youtube.com/v/5fDsuHH8RAA</a>      


Johnny Unusual

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Re: Top Holiday Food Countdown: List of Crap #77
« Reply #44 on: January 03, 2014, 05:18:36 AM »
Number 19
Caramel Corn
( 37 Points, 2 of 10 lists, Top Vote#2 Pak Man)
      
Holiday, Christmas
   
Caramel corn is an American confection made of popcorn coated with a sugar or molasses based caramel candy shell. Typically a sugar solution or syrup is made and heated until it browns and becomes thick, producing a caramelized candy syrup. This hot candy is then mixed with popped popcorn, and allowed to cool. Sometimes a candy thermometer is used, as making caramel is time-consuming and requires skill to make well without burning the sugar. The process creates a sweet flavored, crunchy snack food or treat. Some varieties, after coating with the candy syrup, are baked in an oven to crisp the mixture. Mixes of caramel corn sometimes contain nuts, such as peanuts, pecans, almonds, or cashews.
    
The combination of caramel and corn dates back at least as far as the 1890s with the strong molasses flavor of Cracker Jack, an early version of which was introduced at the Chicago World's Fair in 1893. The lighter, sweet but un-caramelized kettle corn, may be a North American Colonial predecessor to caramel corn.
 
Holiday Recipe
•   http://allrecipes.com/recipe/classic-caramel-corn/
•   
Ingredients 
Original recipe makes 4 quarts
•   
Mazola Pure® Cooking Spray
•   
4 quarts popped popcorn
•   
1 cup brown sugar
•   
1/2 cup Karo® Light OR Dark Corn Syrup
•   
1/2 cup butter OR margarine
•   
1/2 teaspoon salt
•   
1/2 teaspoon baking soda
•   
1 teaspoon Spice Islands® Pure Vanilla Extract

Directions
1.   Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
2.   Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
3.   Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
4.   Pour syrup over warm popcorn, stirring to coat evenly.
5.   Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray.
6.   Cool; break apart. Store in tightly covered container.
      

 Caramel Corn Trivia
There are many commercial brands and forms of caramel corn available, such as Cracker Jack, Fiddle Faddle, Lolly Gobble Bliss Bombs (which is the best name for anything ever.  How is this not the name of a billion indie bands), and Crunch 'n Munch. In grocery stores, at cinemas, and convenience stores, pre-bagged caramel corn made locally may also be sold. The Maryland based Fisher's Popcorn and Chicago based Nuts on Clark are examples of specialty caramel corn and popcorn companies.