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Thank you to everyone for such great suggestions. The request was for web sites to use for country specific holiday traditions and recipes. Ethnic Holiday Cuisine Project HYPERLINK "http://www.foodieview.com/index.jsp"http://www.foodieview.com/index.jsp HYPERLINK "http://www.101cookbooks.com/"http://www.101cookbooks.com/ HYPERLINK "http://recipes.wuzzle.org/"http://recipes.wuzzle.org/ This one has recipes from all over the world. HYPERLINK "http://www.fabulousfoods.com/holidays/holidays.html"http://www.fabulousfood s.com/holidays/holidays.html Please visit my school's website that we have set up for a similar project: HYPERLINK "http://www.tcps.k12.md.us/uploads/EHSMC/ethcook.html"http://www.tcps.k12.md .us/uploads/EHSMC/ethcook.html Do an evaluation of culturegrams and include their recipes collection in the evaluation. Go to www.culturegrams.com If you don't have this database, maybe you could get a 30 day trial so that your students will be successful finding recipes. Check HGTV or the food channel. They always have ethnic recipes for the holidays. Here are some Ukrainian Christmas Eve recipe sites: HYPERLINK "http://www.infoukes.com/culture/traditions/christmas/sviat_vechir.html"http ://www.infoukes.com/culture/traditions/christmas/sviat_vechir.html HYPERLINK "http://www.veg.ca/newsletr/novdec96/ukraine.html"http://www.veg.ca/newsletr /novdec96/ukraine.html HYPERLINK "http://www2.uwindsor.ca/~hlynka/ukrecipe.html"http://www2.uwindsor.ca/~hlyn ka/ukrecipe.html HYPERLINK "http://www.google.com/search?hl=en&lr=&q=Christmas+recipes+countries"http:/ /www.google.com/search?hl=en&lr=&q=Christmas+recipes+countries This Google search results in a list to go through that might have some useful sites. I just did a pathfinder for a similar project. Try: HYPERLINK "http://www.holidays.net/"http://www.holidays.net HYPERLINK "http://www.theworldwidegourmet.com/"http://www.theworldwidegourmet.com HYPERLINK "http://www.the-north-pole.com/around/index.htm"http://www.the-north-pole.co m/around/index.htm Good luck--and happy eating! I hope the kids share with you. HYPERLINK "http://www.btpl.org/Adult_Services/AS_Cooking/as_cooking.html"http://www.bt pl.org/Adult_Services/AS_Cooking/as_cooking.html We are elementary, but have done this type of thing also. here are the websites we've used. Also, if they know of a food they can search on line for a recipe. Barb HYPERLINK "http://www.k12.de.us/luluross/Christmasaroundtheworld.htm"http://www.k12.de .us/luluross/Christmasaroundtheworld.htm Check at HYPERLINK "http://allrecipes.com/"http://allrecipes.com You can search by specific holidays (not as effective) or put in search word such as Norwegian, Swedish, French, German, etc. The holiday searches didn't seem to garner more than two recipes, but in browsing through the Norwegian, etc... I found many referred to as "holiday" recipes. If the teacher wants to have someone contact me directly, I would be willing to share traditions and recipes for Ecuador, Bolivia and the Philippines. I'm sure there are websites out there also, but if she gets stuck just have the students contact me and I will help. Carol Van Brocklin Librarian Faith Academy-Davao Davao City, Philippines HYPERLINK "mailto:crucena@motimail.com"crucena@motimail.com Try HYPERLINK "http://frenchfood.about.com/"http://frenchfood.about.com (I use it with my French classes.) Buche de Noel is a traditional French Christmas dessert (like a chocolate jelly roll). Some can be decorated very elaborately. I've attached one of my recipes for this. And the Tourtiere is a French Canadian dish meant to be eaten after midnight mass. BUCHE DE NOËL Christmas Log 4 eggs, separated ½ cup sugar ½ cup UNSIFTED flour 1/3 cup unsweetened cocoa ¼ cup sugar ½ tsp. baking soda ¼ tsp. salt 1/3 cup water 1 tsp. vanilla 1 tbsp. sugar rum cream filling chocolate frosting Line a jellyroll pan with waxed paper; generously grease paper. Combine flour, cocoa, ¼ cup sugar, baking soda and salt; set aside Beat egg yolks two minutes on medium speed. Gradually add ½ cup sugar; continue beating two minutes. Add dry ingredient mixture alternately with 1/3 cup water on low speed just until batter is smooth. Add vanilla; set aside. Beat egg whites until foamy; add 1 tbsp. sugar and beat until stiff peaks form. Carefully fold into chocolate mixture. (Do this by hand; not with mixer.) Spread batter evenly into prepared pan. Bake at 375 degrees for 14 to 16 minutes, or until top springs back when touched lightly. Invent onto towel sprinkled with powdered sugar; carefully remove waxed paper. Immediately roll cake in towel, starting from narrow end. Place on wire rack to cook completely. Prepare Rum Cream Filling. Unroll cake and remove towel. Spread cake with filling. Re-roll cake and plane on serving tray. Prepare Chocolate Frosting. Frost cake, creating bark-like texture with spatula or fork. Garnish with candied cherries and holly leaves if desired; refrigerate complete cake. RUM CREAM FILLING 1 tsp. unflavored gelatin 1 tbsp. cold water 2 tbsp. boiling water 1 cup heavy cream ¼ cup confectioners’ sugar 2 tbsp. rum OR ½ tsp. rum extract Sprinkle gelatin onto cold water in small dish; allow to soften. Add boiling water; stir until gelatin is dissolved. Beat heavy cream with confectioner’s sugar until stiff peaks form; blend in rum or rum extract. Gradually add gelatin mixture, beating until well blended. Chill 10 to 15 minutes or until filling begins to set. CHOCOLATE FROSTING 6 tbsp. butter or margarine, softened ½ cup unsweetened cocoa 2 2/3 cups confectioner’s sugar 4 to 5 tbsp milk 1 tsp. vanilla Cream butter or margarine until softened in a small mixer bowl. Add cocoa; blend well. Gradually add confectioner’s sugar alternately with milk and vanilla; beat to spreading consistency. QUICK FILLING Add 2 tbsp. rum (or ½ tsp. rum extract) to 1 small (8 oz) container of frozen whipped topping. QUICK FROSTING Use 1 container ready to spread chocolate frosting; make sure at room temperature. TOURTIÈRE This hearty French meat pie is as much a part of the French-Canadian Christmas as “Papa Noël” 1 pound ground pork ½ pound ground veal (or use hamburger or ground turkey) 6 slices bacon, cut up ½ cup chopped onion ½ cup chopped celery 1 clove garlic, minced 2 tsp. dried sage, crushed ¼ tsp. salt ¼ tsp. pepper 1 ¼ cup water 2 tbsp. cornstarch pastry for double crust pie (your favorite recipe or purchased) 1. In a Dutch oven, brown meats. Drain off fat. (Rinse with HOT water, if desired.) Stir in chopped onion, chopped celery, garlic and spices. 2. Stir in 1 cup of the water; then bring meat-vegetable mixture to a boil. 3. Reduce heat and simmer, covered, for 10-15 minutes, or until onion is tender, stirring frequently. 4. On a well-floured surface, roll out ½ dough into a 12-inch (diameter) circle. Fit pastry into a 9-inch pie plate. 5. Fill pastry shell with meat-vegetable filling. 6. Roll remaining pastry into a 12-inch circle. Cut a design (or just slits) into top crust. Carefully place top crust on meat filling. Seal and flute pastry edges 7. Bake peat pie in a 400 degree oven about 25 minutes, or until golden brown. Let stand 15 minutes before serving. Makes 6-8 servings May be served either warm or cold. In French Canada, it is traditionally served after Midnight Mass on Christmas Eve. Jeri Calcote District Library Media Specialist Poolville (Texas) I.S.D. jkcalcote@cox.net -- No virus found in this outgoing message. Checked by AVG Free Edition. Version: 7.1.409 / Virus Database: 268.15.4/563 - Release Date: 12/2/2006 -------------------------------------------------------------------- Please note: All LM_NET postings are protected by copyright law. You can prevent most e-mail filters from deleting LM_NET postings by adding LM_NET@LISTSERV.SYR.EDU to your e-mail address book. 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