A Christmas Carol

Christmas Carolnovellanovella of the same name
'A Christmas Carol. In Prose. Being a Ghost Story of Christmas, commonly known as A Christmas Carol', is a novella by Charles Dickens, first published in London by Chapman & Hall in 1843 and illustrated by John Leech. A Christmas Carol recounts the story of Ebenezer Scrooge, an elderly miser who is visited by the ghost of his former business partner Jacob Marley and the spirits of Christmas Past, Present and Yet to Come. After their visits, Scrooge is transformed into a kinder, gentler man. Dickens wrote A Christmas Carol during a period when the British were exploring and re-evaluating past Christmas traditions, including carols and newer customs such as Christmas trees.


RevalRevelTallinn, Estonia
Marzipan industry in Tallinn has a very long history. The production of marzipan has started in the Middle Ages practically simultaneously in Tallinn and Lübeck, both members of the Hanseatic League. In 1695, marzipan was mentioned as a medicine under the designation of Panis Martius in the price lists of the Tallinn Town Hall Pharmacy. The modern era of marzipan in Tallinn began in 1806, when the Swiss confectioner Lorenz Caviezel set up his confectionery on Pikk Street. In 1864 it was bought and expanded by Georg Stude and now is known as the Maiasmokk café.

Thirteen desserts

The thirteen desserts (Occitan: lei tretze dessèrts) are the traditional dessert foods used in celebrating Christmas in the French region of Provence. The "big supper" (le gros souper) ends with a ritual 13 desserts, representing Jesus Christ and the 12 apostles. The desserts always number thirteen but the exact items vary by local or familial tradition. The food traditionally is set out Christmas Eve and remains on the table three days until December 27. The first four of these are known as the "four beggars" (les quatre mendiants), representing the four mendicant monastic orders: Dominicans, Franciscans, Augustinian and Carmelites. Raisins (Dominicans) Bayle St.

Battenberg cake

Battenbergtype of cakeBattenburg
Unlike the British Battenberg, it does not typically use marzipan and utilizes a special springform pan to get the desired effect. * List of foods named after people


juggedjugged hare
Jugging is the process of stewing whole animals, mainly game or fish, for an extended period in a tightly covered container such as a casserole or an earthenware jug. In French, such a stew of a game animal thickened with the animal's blood is known as a civet. One common traditional dish that involves jugging is jugged hare (known as civet de lièvre in France), which is a whole hare, cut into pieces, marinated and cooked with red wine and juniper berries in a tall jug that stands in a pan of water. It is traditionally served with the hare's blood (or the blood is added right at the very end of the cooking process) and port wine.

List of baked goods

. * Casserole – a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. * Cookie – a small, flat, sweet, baked good, usually containing flour, eggs, sugar, and either butter, cooking oil or another oil or fat. * Custard – a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency. * Pie – a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.

Regional variations of barbecue

braairegional variationsbraaivleis, rugby, sunny skies and Chevrolet
They first heat palm-sized stones to a high temperature over a fire and alternate layers of lamb and stone in a pot. The cooking time depends on the amount of lamb used. It is believed that it is good for one's health to hold the stone used for cooking. Another way of cooking is a boodog ("boo" means wrap in Mongolian). Usually marmot or goats are cooked in this way. There is no pot needed for cooking boodog, after slaughter and dressing; the innards are put back inside the carcass through a small hole, and the whole carcass is cooked over the fire. The Mongolian barbecue often found in restaurants is a style of cooking falsely attributed to the mobile lifestyle of nomadic Mongolians.

Nut roast

A nut roast or roasted nut loaf is a rich and savoury vegetarian dish consisting of nuts, grains, vegetable oils, broth or butter, and seasonings formed into a firm loaf shape or long casserole dish before roasting and often eaten as an alternative to a traditional British style roast dinner. It is popular with vegetarians at Christmas, as well as part of a traditional Sunday roast. Nut roasts are also made by Canadian and American vegetarians and vegans as the main dish for Thanksgiving or other harvest festival meals.

List of cooking vessels

Casserole – a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. Cassole. Cassolette – small porcelain, glass, or metal container used for the cooking and serving of individual dishes. It can also refer to the ingredients and recipe itself. Cast-iron cookware – typically seasoned before use. Cataplana – used to prepare Portuguese seafood dishes, popular on the country's Algarve region. Cauldron – a large metal pot for cooking or boiling over an open fire, with a large mouth and frequently with an arc-shaped hanger.

Moro de guandules

This is a traditional food for Christmas (List of Christmas dishes). Arroz con pollo. Arroz con gandules. Coconut rice. Platillo Moros y Cristianos. Gallo pinto. Pabellón criollo. Rice and beans.

Hot chocolate effect

The hot chocolate effect, also known as the allassonic effect, is a phenomenon of wave mechanics first documented in 1982 by Frank Crawford, where the pitch heard from tapping a cup of hot liquid rises after the addition of a soluble powder. It was first observed in the making of hot chocolate or instant coffee, but also occurs in other situations such as adding salt to supersaturated hot water or cold beer. Recent research has found many more substances which create the effect, even in initially non-supersaturated liquids. It can be observed by pouring hot milk into a mug, stirring in chocolate powder, and tapping the bottom of the mug with a spoon while the milk is still in motion.

Santa Claus

SantaKris Kringlemall Santa
The next morning they will find the hay and carrot replaced by a gift; often, this is a marzipan figurine. Naughty children were once told that they would be left a roe (a bundle of sticks) instead of sweets, but this practice has been discontinued. Other Christmas Eve Santa Claus rituals in the United States include reading A Visit from St.


Bethmännchen (German for "a little Bethmann") is a pastry made from marzipan with almond, powdered sugar, rosewater, flour and egg. It is a traditional cookie usually baked for Christmas Day and is widely available in chocolate shops around Frankfurt. It is a special commodity sold in Frankfurt's Christmas market, one of the oldest Christmas markets in Germany which dates back as far as 1393. The name comes from the family of Bethmann. Legend has it that Parisian pastry chef Jean Jacques Gautenier developed the recipe for banker and city councilor Simon Moritz von Bethmann in 1838. Originally the Bethmännchen were decorated with four almonds, one for each son of Simon Moritz.

Filipino cuisine

Christmas Eve, known as Noche Buena, is the most important feast. During this evening, the star of the table is the Christmas ham and Edam cheese (queso de bola). Supermarkets are laden with these treats during the Christmas season and are popular giveaways by Filipino companies in addition to red wine, brandy, groceries, or pastries. Available mostly during the Christmas season and sold in front of churches along with bibingka, puto bumbong is a purple yam-flavored puto.

Molinillo (whisk)

Its use is principally for the preparation of hot beverages such as hot chocolate, atole, cacao, and champurrado. The molinillo is held between the palms and rotated by rubbing the palms together; this rotation creates the froth in the drink. This process is the subject of a popular children's nursery rhyme in Mexico. A silver molinillo from pre-conquest Mexico is owned and often used by the protagonist in the novel The Discovery of Chocolate by James Runcie. Television cook Alton Brown used a molinillo to prepare hot chocolate in episode 509 of his cooking show Good Eats. * Homesick Texan post on Molinillos

Aboukir almonds

Aboukir almond is a variety of candy or sweet made of almond-filled and sugar-coated marzipan. These almonds are produced in the region of Aboukir in Egypt. The sweet is made with whole almonds that are blanched, then roasted and set aside. More almonds are then made into a paste and coloured green or pink. It is pressed into a ball or an oval. It is kirsch flavored and shaped in the form of a green almond and stuffed with a blanched roasted almond. The product is then dipped in hot sugar syrup and placed on parchment paper to dry. * Jordan almond

Simnel cake

Conventionally eleven, or occasionally twelve, marzipan balls are used to decorate the cake, with a story that the balls represent the twelve apostles, minus Judas or Jesus and the twelve apostles, minus Judas. An early reference to decorating with marzipan balls appears in May Byron's Pot-Luck Cookery (1914), but with no mention of the modern story, and her version may well be derived from earlier styles, which were sometimes crenelated. Simnel cake is a light fruit cake, generally made from these ingredients: white flour, sugar, butter, eggs, fragrant spices, dried fruits, zest and candied peel.

Frutta martorana

frutta di Martorana
Frutta martorana (also frutta di Martorana or, in Sicilian, frutta marturana) are traditional marzipan sweets, in the form of fruits and vegetables, from the provinces of Palermo and Messina, Sicily. Realistically coloured with vegetable dyes, they are said to have originated at the Monastero della Martorana, Palermo, when nuns decorated empty fruit trees with marzipan fruit to impress an archbishop visiting at Easter. They are traditionally put by children's bedsides on All Saints' Day. * List of Sicilian dishes * Martorana fruit Commercial page with image


dumplingsKaranjibread dumplings
Balls of this dough are dropped into a bubbling pot of stew or soup, or into a casserole. They sit, partly submerged in the stew, and expand as they are half-boiled half-steamed for ten minutes or so. The cooked dumplings are airy on the inside and moist on the outside. The dough may be flavoured with herbs, or it may have cheese pressed into its centre. The Norfolk dumpling is not made with fat, but from flour and a raising agent. Cotswold dumplings call for the addition of breadcrumbs and cheese, and the balls of dough may be rolled in breadcrumbs and fried, rather than cooked in a soup or stew. Vegetarian dumplings can be made with vegetable suet, a type of shredded vegetable fat.


List of casserole dishes. List of pasta dishes. Quiche. Pastitsio.


Lübeck, GermanyLubeckLübeck-Lauerhof
The marzipan museum in the second floor of Café Niederegger in Breite Strasse explains the history of marzipan, shows historical wood molds for the production of marzipan blocks and a group of historical figures made of marzipan. Lübeck is famous for its marzipan industry. According to local legend, marzipan was first made in Lübeck, possibly in response either to a military siege of the city or a famine year. The story, perhaps apocryphal, is that the town ran out of all food except stored almonds and sugar, which were used to make loaves of marzipan "bread". Others believe that marzipan was actually invented in Persia a few hundred years before Lübeck claims to have invented it.

Toledo, Spain

ToledoToledancity of Toledo
Two of the city's most famous food productions are Manchego cheese and marzipan, which has a Protected Geographical Indication (mazapán de Toledo). Apart from these festivals should be noted that patterns of Toledo are: The city of Toledo was declared a Historic-Artistic Site in 1940, UNESCO later given the title of World Heritage in 1987. Sights include: To mark the fourth centenary of the publication of the first part of Don Quixote, the Council of Communities of Castile–La Mancha designed a series of routes through the region crossing the various points cited in the novel.


Sacher cakeAustrian dessert
For example, at "Graz-Kulturhauptstadt 2003", a festival marking the city of Graz being declared cultural capital that year, "Sacher-Masoch-Torte" was presented (its name alluding to Leopold von Sacher-Masoch), using redcurrant jam and marzipan. Hotel Sacher's "Original Sacher Torte" is sold at the Vienna and Salzburg locations of the Hotel Sacher, at Cafe Sacher branches in Innsbruck and Graz, at the Sacher Shop in Bolzano, in the Duty Free area of Vienna airport, and via the Hotel Sacher's online shop. The recipe of the Hotel Sacher's version of the cake is a closely guarded secret.


continental breakfastbreakfast foodbreakfast foods
For a quick winter breakfast, hot oatmeal, to which cocoa is sometimes added, is often served. Jam spreads are popular for a quick breakfast, including plum, raspberry, and black or red currant spreads. Breakfast drinks include coffee, milk, hot cocoa, or tea. Traditionally, the Poles avoid heavy-cooked foods for breakfast. For the most part, one will not see fried meats or potatoes in a classic Polish breakfast. Emphasis is placed on a large variety of foods to satisfy everyone at the breakfast table. The traditional Romanian breakfast is milk, tea or coffee alongside (toasted) bread with butter or margarine and on top of it, honey or fruit jams or preserves.


savoury pastry piecassata siciliana Cassata Siciliana
Cassata has a shell of marzipan, pink and green coloured icing, and decorative designs. Cassata may also refer to a Neapolitan ice cream containing candied or dried fruit and nuts. Cassata is believed to have originated in Palermo in the 10th century, when under Muslim rule. The Arabic name al-Qassāṭỉ القشاطي (Arabic for 'cassata-maker') is first mentioned in Corleone in 1178 The Arabic word qas'ah, from which cassata may derive, refers to the bowl that is used to shape the cake.