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
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