Apart from the café, the premises also contain a room with an exhibition about the history and uses of marzipan. The room has around 200 marzipan figures, made from molds over 100 years old, and features marzipan painting and lectures. A marzipan artist, who does the marzipan painting, is always located in the museum. The museum is open throughout the week from 10 A.M. to 8 P.M. Maiasmokk is said to be the oldest cafe which is still operational in Estonia. The history of the coffee-house goes back to August 11 1806, when sugar baker Lorenz Cavietzel obtained the right to the land on which the present building stands.
In the 20th century, "opłatek" custom went beyond families and gained another meaning: the meeting of present or past co-workers or students. * Christmas in Poland Opłatki Wafers: Preserving Polish Christmas Eve Tradition. Visited 1/3/2005. Christmas Customs and Traditions. Sharing my Own Christmas traditions. Worry of Tainted Wafer scares church. Oplatki information for non-Poles in Poland.
cow's milkcow milkwhole milk
Milk is used to make yogurt, cheese, ice milk, pudding, hot chocolate and french toast. Milk is often added to dry breakfast cereal, porridge and granola. Milk is often served in coffee and tea. Steamed milk is used to prepare espresso-based drinks such as cafe latte. The importance of milk in human culture is attested to by the numerous expressions embedded in our languages, for example, "the milk of human kindness", the expression "there's no use crying over spilt milk" (which means don't "be unhappy about what cannot be undone"), "don't milk the ram" (this means "to do or attempt something futile") and "Why buy a cow when you can get milk for free?"
The traditional production of Marzipan in Königsberg thus ceased to exist; the style was kept alive by confectioners such as Gehlhaar, a confectioner and candy shop located in Wiesbaden, Germany. Their products include marzipan candies. The business was established in 1912. Along with Schwermer, Gehlhaar was one of the two largest marzipan producers in Königsberg in the early 20th century. * Gehlhaar Marzipan
Jasličkári, jaslickare (English:The Infant) or betlehemci (English: The Bethlehemers) is a Christmas tradition within the Catholic communities of Slovakia where a troupe of young men visit the homes of their neighbors and perform recitations and songs to commemorate the story of the birth of Jesus Christ. The performers are dressed in costumes said to represent shepherds or angels and carry staffs and a creche. They often accompany Christmas carolers. Koledari. Wassailing.
In U.S. restaurants, the term cassoulet is often applied to any hearty bean-based casserole, with variations such as salmon cassoulet. Cassolette. Cholent. Cozido. Fabada asturiana. Feijoada. Guernsey Bean Jar. List of casserole dishes. List of French dishes. List of sausage dishes. List of stews. Occitan cuisine. Perpetual stew. Pork and beans.
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.
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.
Lübeck Marzipan (Lübecker Marzipan) refers to marzipan originating from the city of Lübeck in northern Germany and has been protected by an EU Council Directive as a “Protected Geographical Indication” (PGI) since 1996. The quality requirements of Lübeck Marzipan are set higher than those of conventional marzipan and are regulated by the RAL German Institute for Quality Assurance and Classification. For a product to qualify as Lübeck Marzipan, a product must contain no more than 30% sugar, while the Lübeck Fine Marzipan must contain up to 10% sugar.
A Mozartkugel (English: Mozart ball), is a small, round sugar confection made of pistachio marzipan and nougat that is covered with dark chocolate. It was originally known as Mozart-Bonbon, created in 1890 by Salzburg confectioner Paul Fürst (1856–1941) and named after Wolfgang Amadeus Mozart. Hand-made Original Salzburger Mozartkugeln are manufactured by Fürst's descendants up to today, while similar products have been developed by numerous confectioners, often industrially produced. Paul Fürst's family descended from Dinkelsbühl; he himself was born in Sierning, Upper Austria, and was raised in Salzburg.
Due to their close relatedness, the inside of a peach stone tastes remarkably similar to almond, and peach stones are often used to make a cheap version of marzipan, known as persipan. Peaches and nectarines are the same species, even though they are regarded commercially as different fruits. In contrast to peaches, whose fruits present the characteristic fuzz on the skin, nectarines are characterized by the absence of fruit-skin trichomes (fuzz-less fruit); it is thought that a mutation in a single gene (MYB25) is responsible for the hair or no-hair difference between the two. China alone produced 58% of the world's total for peaches and nectarines in 2016.
Persipan (from Persicus (peach) and marzipan; also known as Parzipan) is a material used in confectionery. It is similar to marzipan but apricot or peach kernels are used instead of almonds. Persipan consists of 40% ground kernels and 60% sugar. The kernels have a strong bitter flavour caused by the presence of amygdalin, a toxic cyanogenic glycoside which has to be detoxified before the kernels can be used. The cores are normally not used otherwise, making persipan lower-priced than marzipan. It also has a somewhat different taste. Persipan often contains 0.5% starch so that it can be easily differentiated from marzipan with an iodine test.
White Christmas is an Australian dessert. It is a mixture of raisins, glacé cherries, desiccated coconut, icing sugar, milk powder and rice bubbles, with hydrogenated coconut oil (such as the brand Copha) as the binding ingredient. The hydrogenated oil is melted and combined with the dry ingredients. The mixture is poured into a rectangular baking tin and left to set, usually in the refrigerator. Once set it is cut into squares for eating. It is a popular Christmas food item, especially as it can easily be made by children. Chocolate crackles, a sweet similarly using Rice Bubbles and hydrogenated oil. Australian cuisine. Recipe for White Christmas. A second recipe for the dish.
Tsokolate is the Filipino take on hot chocolate. It is traditionally made with tablea, which are pure cacao beans that are dried, roasted, ground and then formed into tablets. There are a wide variety of alcoholic drinks in the Philippines manufactured by local breweries and distilleries. Beer or serbesa (from the Spanish "cerveza") is the most widely available alcoholic drink in the Philippines. San Miguel Pale Pilsen is the most popular and widely sold brand. Together with associated San Miguel beer brands such as San Mig Light and Gold Eagle Beer the company holds an aggregate market share of 92.7%.
Chocolatera is a type of high-necked metal pot shaped like a pitcher used for the traditional preparation of hot chocolate drinks in Spain, Latin America, and the Philippines (where it is spelled tsokolatera). It is used in combination with a molinillo baton to froth the chocolate. *List of chocolate drinks
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
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.
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.
EscaladeFête de l'EscaladeSavoyard escalade of Geneva
Celebrations include a large marmite (cauldron) made of chocolate and filled with marzipan vegetables and candies wrapped in the Geneva colours of red and gold. It is customary for the eldest and youngest in the room to smash the marmite, while reciting, "Ainsi périrent les ennemis de la République! " (Thus perished the enemies of the Republic), referring to how Catherine Cheynel, better known as "Mère Royaume," poured boiling hot vegetable soup on soldiers climbing up the walls of the city. Other traditions include mulled wine, a large serving of soup, and children in various types of costumes knocking on people's doors and singing Escalade songs for money.
BerlinBerlin (city)Berlin Falls, New Hampshire
In 1866, a schoolteacher named Elmire Jolicoeur invented the dish now known as a "Casserole" and served it to students and travelers. By 1885, the mill town was home to several pulp and paper mills, including the Riverside Mill, Forest Fibre Company and White Mountain Pulp & Paper Company. Because of the need for labor in the mills, immigrants arrived from Russia, Norway, Finland, Italy, Sweden, Ireland, and Germany. Many others were French Canadians from nearby Quebec. In 1872, a group of Scandinavians founded the nation's oldest ski club, which still exists today.
The name đuveč, an earthenware casserole in which đuveč is traditionally prepared, comes from the Turkish güveç "earthenware pot". Türlü güveç – vegetables. Kuzu güveç – lamb and mutton. Dana güveç – veal or beef. Karides güveç – shrimp. Patlıcan güveç – eggplant. Giouvetsi, a Greek dish whose name has the same origin but is rather different. Chanakhi. Khoresht. Piti.
In the Indian state of Goa, the Goan Catholic version of marzipan is used to make easter eggs. In the Philippines, mazapán de pili (Spanish for "pili marzipan") is made from pili nuts. The jewelled Easter eggs made by the Fabergé firm for the two last Russian Tsars are regarded as masterpieces of decorative arts. Most of these creations themselves contained hidden surprises such as clock-work birds, or miniature ships. In Bulgaria, Poland, Romania, Russia, Ukraine, and other Central European countries' folk traditions, and making artificial eggs out of porcelain for ladies is common.
ChristmasChristmas seasonChristmas Day
Drinks include coffee, salabát (ginger tea) and tsokolate (thick, Spanish-style hot chocolate). Some Aglipayan churches invite the congregation to partake of the "paínit" (literally, "heater"), a post-Mass snack of mostly rice pastries served with coffee or cocoa at the house of the Mass sponsor. The bibingka and putò bumbóng are also served to those attending the anticipated evening Masses together with dinner. For Filipinos, Christmas Eve ("Bisperas ng Pasko") on December 24 is celebrated with the Midnight Mass, and the traditional Noche Buena feast.
Christmas Carolnovellanovella of the same name
A Christmas Carol has never been out of print and has been translated into several languages; the story has been adapted many times for film, stage, opera and other media. A Christmas Carol captured the zeitgeist of the mid-Victorian revival of the Christmas holiday. Dickens had acknowledged the influence of the modern Western observance of Christmas and later inspired several aspects of Christmas, including family gatherings, seasonal food and drink, dancing, games and a festive generosity of spirit. The book is divided into five chapters, which Dickens titled "staves".
Green bean casserole. Hotdish – typically contains a starch, a meat or other protein, and a canned and/or frozen vegetable, mixed with canned soup. Imelletty perunalaatikko – a Finnish food that is traditionally eaten at Christmas. Janssons frestelse. Jeongol. Johnny Marzetti. Kaalilaatikko. Karnıyarık. King Ranch Chicken. Krupenik – made from groats and farmer cheese. Kugel. Lancashire hotpot. Lanttulaatikko. Lasagne. Macaroni and cheese. Macaroni casserole. Macaroni pie. Maksalaatikko. Maqluba. Mirza Ghassemi. Moussaka. Nut roast. Oysters Bienville – sometimes prepared as a casserole. Panackelty. Pastelón. Pastitsada. Pastitsio. Pâté aux pommes de terre.