Christmas Eve and Christmas Day in America is a time when family and friends enjoy feasting on good rich food, sweet rich dessert and thick and rich drinks as well. This page is a list of Christmas dishes as eaten in America and even a few adopted dishes as eaten around the world. These items are traditionally eaten at or associated with the Christmas season.
Apple cider: "Apple cider (sometimes soft cider) is the name used in the United States and parts of Canada for an unfiltered, unsweetened, non-alcoholic beverage produced from apples. It is opalescent, or opaque, due to the fine apple particles in suspension, and may be tangier than conventional filtered apple juice, depending on varietal characteristics of the apples used."
Boiled custard: "Boiled custard is a sweet beverage usually made with milk, eggs, sugar, and vanilla. It bears a close resemblance to eggnog (both are usually drunk during the Christmas season) and is common in the American South."
Candy Canes: "A candy cane is a hard cane-shaped candy stick. It is traditionally white with red stripes and flavored with peppermint or cinnamon (also known respectively as a peppermint stick or cinnamon stick) The US even has a National Candy Cane Day in it's honor!
Champagne, or sparkling apple cider: Champagne is a sparkling wine produced by inducing the in-bottle secondary fermentation of the wine to effect carbonation.
Christmas cookies: "Christmas cookies are traditionally sugar cookies (though other flavors may be used based on family traditions and individual preferences) cut into various shapes related to Christmas." see Christmas Cookies Cranberry Sauce: "Cranberry sauce is a sauce or relish made out of cranberries, commonly associated with Thanksgiving dinner in North America. There are differences in flavor depending on the geography of where the sauce is made:" Egg Nog: Eggnog is a sweetened dairy-based beverage made with milk, cream, sugar, beaten eggs (which gives it a frothy texture), and flavoured with ground cinnamon and nutmeg; alcoholic versions also exist with the addition of various liquors, such as brandy, rum, whiskey or advocaat. Eggnog is a popular drink throughout the United States and Canada, and is usually associated with winter celebrations such as Christmas and New Year. (see Eggnog month) Fruitcake: Fruitcake (or fruit cake) is a cake made with chopped candied fruit and/or dried fruit, nuts, and spices, and (optionally) soaked in spirits. In the United States, the fruitcake has been a ridiculed dessert. There's even a holiday called Fruitcake Toss Day held in it's honor! Gingerbread, (often in the form of a gingerbread house or gingerbread man): Gingerbread is a sweet that can take the form of a cake or a cookie in which the predominant flavors are ginger and raw sugar. (see Gingerbread man cookie recipe / Gingerbread Cake Recipe /
Ham: Ham is the thigh and rump of pork, cut from the haunch of a pig or boar. Although it may be cooked and served fresh, most ham is cured in some fashion. Cuts referred to as ham in the U.S. are called gammon (or ham) in the U.K. and Ireland. Sugar is common in many dry hams because of its prevalence in the United States.
Oyster stew: which is really just oysters simmered in cream or milk and butter. Not popular all over the United States-
Hot chocolate: Always popular in winter but more so during the Christmas Season- Hot chocolate (also known as hot cocoa, drinking chocolate, or just cocoa) is a heated beverage that typically consists of shaved chocolate or cocoa powder, heated milk or water, and sugar. Today, hot chocolate is consumed throughout the world and comes in multiple variations including the very thick cioccolata densa served in Italy, and the thinner hot cocoa that is typically consumed in the United States. The U.S. even has a National Cocoa Day in it's honor!
Mixed nuts: Mixed nuts are a snack food consisting of any mixture of mechanically or manually combined nuts. Peanuts (actually a legume), almonds, walnuts, Brazil nuts, cashews, filberts, hazelnuts, and pecans are common constituents of mixed nuts. Mixed nuts may be salted, roasted, cooked, or blanched.
Persimmon pudding: Persimmon pudding is a traditional American dessert made with persimmons. Although American, persimmon pudding is similar to traditional English dessert puddings, such as Christmas pudding or quince pudding. This style of pudding is generally either steamed or cooked in an oven with a water bath, or Bain-marie. These methods of cooking ensure the pudding remains moist and does not dry out or form a crust unlike the sweet but crusted Persimmon bread.
The pudding is often served with ice cream, crème anglaise, whipped cream, apple sauce, or brandy butter. It is best served warm, although it can be served cold as well. Persimmon pudding lasts quite a while when refrigerated, and may be made in large batches to be served over the course of several days. As the pudding ages the various individual flavors mellow and blend together.
In the United States state of Indiana, is consider one of two "legendary local cuisines"; the other being sugar cream pie. (outside link for recipe) Plum pudding: Christmas pudding is the dessert traditionally served on Christmas day. It has its origins in England, and is sometimes known as plum pudding, though this can also refer to other kinds of boiled pudding involving a lot of dried fruit. (see christmas pudding recipe)
Russian tea cakes: Russian tea cakes are a kind of pastry, commonly eaten in the US around Christmas. They are a form of jumble, a pastry common in Middle Ages England. They are also known as Mexican wedding cookies from having been served often at Mexican weddings.
Russian tea cakes have a relatively simple recipe, generally comprised entirely of groundnuts, flour and water or, more commonly, butter. After baking, they are coated in powdered sugar.
Smithfield ham, often served on a biscuit or a roll
Stuffing, also known as dressing, particularly in the Southern U.S.
Lefse: (rolled with butter and sugar, particularly in Northern Wisconsin and Minnesota): Lefse is a traditional soft Norwegian flatbread. Tjukklefse or tykklefse (thick lefse) is thicker, and often served with coffee as a cake. Lefse is made out of potato, milk or cream (or sometimes lard) and flour, and cooked on a griddle. Many Norwegian-Americans eat lefse primarily around Thanksgiving and Christmas. Family members often gather to cook lefse as a group effort because the process is more enjoyable as a traditional holiday activity. This gathering also provides training to younger generations keeping the tradition alive.
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