Food Diary (December 23, 2011)
Breakfast: Sourdough toast
Lunch: Brunede Kartofler with peas
Dinner: Fried rice, toast
Christmas season is the time to indulge in sugar, fat, alcohol and other goodies, guilt free. And this is where brunede kartofler can really help you in your mission. Brunede kartofler or Danish caramelised potatoes brings sugar and fat to your main dish even before you start with desserts. Brunede kartofler occupies an important place as a side dish on the Danish Christmas table.
Trust the Danes to do miracles with butter. Danish butter cookies and Lurpak butter is available in so many countries worldwide. It is no surprise that the Danes have come up with this dish, and I am surprised that it is not so widely known. When I first heard about it I knew I had to try it, and after trying it, I know I will try it again. Caramelised potatoes may not sound appealing but it is actually delicious. It is not sickly sweet even though it is called caramelised potatoes. The recipe is available here if you are brave enough to try it.
By the way, I should mention that the real brunede kartofler looks a bit different from the photo above. It should have more caramel, with the potato completely covered and glistening with joy. Mine unintentionally became a diet version, and I really mean unintentionally. I wouldn't skimp on butter and sugar, not this time of the year.
I wish you a Merry Christmas and happy new year.
Today's Favourite Photo
Source: pings pickings
Christmas Pudding Cookies
Today’s Favourite Blog
A selection of strange Christmas traditions from around the world:
Japan: Christmas lunch is all about KFC - Kentucky Fried Christmas. It began 40 years ago when a KFC employee noticed foreigners queuing up for KFC because they couldn’t find chicken or turkey anywhere else. KFC launched a Christmas party barrel and a new tradition was born. It’s so popular stores often sell out and customers place orders two months in advance. I am guessing many Americans avoid KFC during Christmas, and strangely its the complete opposite in Japan.
Iraq: For Iraqi Christians, Christmas Eve is celebrated with a family or community gathering, where children read the nativity while everyone else stands around holding candles. Afterwards, a bonfire is lit and songs sung. If the fire burns to ashes, it’s a sign of a good year ahead, and everyone jumps over the ashes three times to make a wish.
New York: SantaCon is an excuse for hordes of adults to dress up in Santa outfits and hit the streets, singing songs, enjoying a drink or three and generally spreading good cheer. It’s huge in NYC, where Santas ride the subway, fill the bars and run amok in a city-wide party, but the joy has spread worldwide, with events taking place as far away as Beijing.
England: Jumping into freezing cold water for a bracing post-Christmas Day dip might sound insane, but it happens surprisingly often in the Northern Hemisphere. One of the biggest events is in Sunderland, England, where 1000 people turn up in fancy dress to plunge into the grey North Sea. I have tried this in New Zealand, not for Christmas when its summer but for a fund raising event in the middle of the year. Its a good experience.
Finland: A family Christmas has a whole new twist in Finland - everyone gets naked and jumps in the sauna. The Finns see saunas as the ideal way to cleanse oneself ready for the New Year. Some people throw beer on the stove to encourage a good harvest, while others enjoy a refreshing post-sauna roll around in the snow outside.
Slovakia: many traditions revolve around the Christmas Eve meal. Carp is usually at the heart of it, while poppy seeds feature in abundance because they’re thought to be lucky. Some people throw walnuts into the corners of every room for good luck, while perhaps the most unusual tradition is throwing food up to the ceiling - the more that sticks, the better your crops will be next year. No chance of cookies heading to the ceiling.
Greenland: The bird that graces Christmas dinner in Greenland is the humble auk. But instead of a plump, succulent fowl roasted lovingly in the oven until it’s crisp and golden, think more small seabird wrapped in sealskin and buried under a rock for several months. It’s then dug up and its raw, suitably decomposed flesh devoured as is. Apparently kiviak, as it is known, tastes like a very mature cheese.