‘MERRY CHRISTMAS’ IN 10 LANGUAGES
Want to make traditional Christmas foods from several countries? Here’s how to say—and cook—“Merry Christmas” in 10 different countries.
Christmas rice pudding from Denmark.
Belgium: Joyeux Noël! (French), Vrolijke Kerstmis! (Flemish)
Pine trees are decorated with speculoos, gingerbread-like cookies spiced with cinnamon, ginger, and clove, and decorated in white and red icings. Stuffed turkey is a common dinner, served with fried potato croquettes and finished with a bûche de Noël (yule log cake).
Denmark: Glaedelig Jul!
Dinner on Christmas Eve is roast pork or duck with browned potatoes. Danish rice pudding comes for dessert (photo above), with a whole almond in one portion. The person who finds the almond gets an extra gift.
England: Merry Christmas! Nadolig Llawn! (Welsh; literally “Full Christmas!”)
English Christmas is nearly identical to American Christmas, except for plum pudding, which has nothing to do with plums, but from how raisins and currants are “plumped” by warm brandy before baking the cake.
France: Joyeux Noël!
The French generally roast goose rather than turkey (except in Burgundy, where turkey is popular) and finish Christmas dinner with a bûche de Noël, or a cake shaped like a yule log. In ancient times, yule logs were burned throughout the night of December 24-25. Other regional Christmas delights include oysters in Paris, buckwheat cakes and crème fraîche in Brittany, and roast chestnuts in the Rhône.
Germany: Frohe Weihnachten!
The main sweet is stollen, a dense, fruit-filled pastry aromatic with spice. With its layers of filigreed dough, it was originally designed to resemble the Christ child in swaddling clothes. By legend, on Christmas Eve in Germany, the rivers turn to wine, animals speak with each other, trees blossom with fruit, and mountains open to reveal precious gems. Perhaps this is because much mulled wine has gone down.
Holland: Vrolijk Kerstfeest!
Oliebollen (“oil balls,” deep-fried flour and raisin pastries) accompany roast hare or rabbit, braised cabbage or chard, and potatoes. The Dutch beat all other countries for a head start on Christmas: in mid-November, St. Nicholas arrives from Spain with his assistant, Black Peter. Until December 5, Dutch children leave an empty wooden shoe by the hearth, in which a carrot or some hay has been placed for St. Nick’s donkey. In the morning, a small gift or some candy takes their place.
Panettone from Italy.
Italy: Buon Natale!
The week between Christmas and New Year’s is cotechino week, given over to this many-spiced, garlicky, fresh pork sausage, a key component to bollito misto (mixed boiled meats). But Christmas is best marked by panettone (above), the sweet, cylindrical yeast bread full of raisins, pine nuts, candied fruits (especially citron), and anise.
Poland: Boze Narodzenie!
Christmas dinner is unique in Poland. As tradition dictates, the table is set with one empty seat for anyone, friend or stranger, who might knock on the door. The dinner is 12 courses long, not including meat. Poppy seeds and honey are part of the menu as symbols of prosperity and peace.
Portugal: Feliz Natal!
Like the Norwegians, the Portuguese eat dried cod soaked (in this case) with milk, served with boiled potatoes. Also, slices of bread soaked in eggs and wine and fried (a sort of French toast) and the “bolo rei,” a circular cake coated with glazed fruit, nuts, and sugar icing.
Spain: Feliz Navidad!
The Spanish eat Christmas dinner right after midnight. Its highlight, is a turkey stuffed with truffles or roast sea bass with lemons, olive oil, and bread crumbs. But all Spaniards eat sweets on Christmas, especially those, such as nougat, containing the national nut, the almond.