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By MONICA PEREZ
Copley News Service
. Holidays are a time for families and friends.
They can also be a melting pot in which old
traditions and new surprises come together.
: This mixing and matching of old and new often
begins with borrowing the most-loved customs
from another family or foreign land.
Every country celebrates the holidays by
serving its own specialty. Many of these interna-
tional recipes can be easily translated to pre-
pare in American kitchens and become a “new”
tradition in your home.
‘France: For the French, holiday celebrations
center around their beloved passion for good
food. Families linger for hours, sharing dishes
at a magnificent . feast called Reveillon, or
midnight meal.
The grande finale, however, is the presenta-
tion of the handsome and impressive ‘‘Buche de
Noel,” meaning “Yule log.” This traditional
dessert is made of the most tender genoise
(sponge cake) and filled with fruit preserves,
such as Bonne Maman from France.
-The Buche de Noel is easy to make. The fun is
in decorating the ‘log’ with woodsy chocolate
trimmings. Best of all, the taste is magnifique.
Switzerland: Caroling in Switzerland is an
everlasting tradition, when the street lights of
Zurich are dimmed and carolers carry candles
through the streets.
. Afterwards, friends and family gather to
decorate the tree, exchange gifts and enjoy
warm chocolate desserts such as hot bread
pudding.
Chocolate is part of the proud Swiss heritage.
In fact, Lindt Chocolate of Switzerland is known
to have created, in 1845, the world’s first
chocolate bar - the Lindt Surfin bar as we know
it today.
The Swiss also consider their fine chocolate to
be one of the most appropriate holiday gifts to
share with someone special.
Germany: Many of the dishes enjoyed around
Christmastime are of German influence.
According to Mary Ellen Griffin, a noted food
expert representing Julius Kayser German
Wines in the United States, a typical German
Christmas meal includes a roast goose with
chestnut dressing, plum puding with brandy
sauce, pfeffernuses and a sweet, fruit-studded
bread called stollen. A medium dry wine, like
Julius Kayser Piesporter Michelsberg, or a
lighter wine like Julius Kayser Zeller Schwarze
Katz, are two ideal accompaniments.
Griffin says cooks should use a good wine
when making the goose recipe below; in many
cases, the same wine will be served with the
meal.
“If you are using all prime food ingredients
for your dish, it deserves a premium wine as
well,” she says.
Incorporate these recipes into your own family
traditions.
BUCHE DE NOEL
Genoise (spongecake):
3 T. unsalted butter, melted
1 c. sifted all-purpose flour
% t. baking powder
4 eggs
2 egg yolks
34 c. sugar
% t. vanilla extract
1 jar raspberry preserves
MOCHA BUTTER
CREAM FROSTING:
1, stick unsalted butter, softened
1 t. vanilla extract
2 oz. bittersweet chocolate, melted
2 c. confectioner’s sugar
Holiday foods
play an important role in holiday traditions.
1% t. instant coffee (dissolved in vanilla)
2 to 4 T. heavy cream
Line greased jelly roll pan (15% by 10%
inches) with wax paper. Grease and dust with
flour lightly. Set aside. In large bowl put eggs,
yolks, sugar and vanilla. Beat at high speed for
eight minutes. The mixture will triple in volume
and be creamy. Fold in sifted flour and baking
powder gently with slotted spoon lifting to
aerate. Fold in melted butter. Do not overfold.
Pour batter into prepared pan. Bake at 350
degrees for 20 to 25 minutes. Remove from oven.
While cake is still in pan, cut off crisp edges.
Invert pan on towel dusted with confectioner’s
sugar. Remove wax paper at once. Roll both the
cake and towel together. Cool on rack seam
down. Unroll carefully and fill with preserves.
Roll again. Frost.
FROSTING:
Blend butter, 1 cup confectioner’s sugar. Add
coffee that was dissolved in vanilla. Add choco-
late and heavy cream. Add the remaining sugar
until desired consistency.
Serves eight.
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