The holidays are a time full of traditions. Whether it be standing in like for hours on Thanksgiving night waiting for the doors to open to a store on Black Friday or decorating your tree on Christmas eve or making a special dish for your holiday meal; everyone has a way of adding their own special touch to this time of year. 

We all know what traditions we have in our homes during the holidays, but what about in homes around the world? Being in the food industry, this got me thinking. I know what the traditional American holiday table looks like, but what is on the tables in homes of other countries? So, once again, I went on a hunt to find out what people eat in other countries during this festive time of year. Of course, I found a ton of information. Here are a few things that stood out to me. 

United Kingdom
This is where Americans got a lot of their traditional holiday dishes from, so it only made sense for me to start here. In the United Kingdom, sausages are made to accompany a roasted turkey dinner. "Duchy Original Cookbook" has an easy recipe that can be added to your holiday table. Wrap fresh, breakfast-style link sausages in bacon, place on a baking sheet and cook in a 375-degree oven until golden, about 30 minutes. 

Puerto Rico
Eggnog is the drink of the holidays. In Puerto Rico, a little extra flavor is added. Coquito is Puerto Rican Eggnog. It seems to be traditional eggnog with flavors of coconut and rum. Here is a recipe from Kathleen Squires for this tropical eggnog. You will need 2 cups coconut milk, 1 14-oz. can sweetened condensed milk, 2 cups Puerto Rican rum, 4 egg yolks, lightly beaten, ground cinnamon and sticks, to garnish. Blend milks, rum, and yolks in a blender until frothy; chill. Pour into glasses, sprinkle with cinnamon, and serve with cinnamon sticks. 


Italy
If you're celebrating an "Italian Christmas," you've most likely heard of the traditional Feast of the Seven Fishes. But, after looking around on the internet, there are many other foods that are seen on Italian tables at this time of year. Some of these foods include: 

• Cured meats
• Various cheese
• Cured olives and pickled vegetables
• Roasted wil game
• Baked pasta dishes
• New Year's Sausage
• Desserts like Panettone, Pandoro, and/or Pandolce

Sweden
Herring and Beet Salad is something that is seen on tables in Sweden during the holiday season, and only the holiday season. It is made from scratch, turning out to be a fluffy, creamy mixture. Marcus Jernmark, chef at Aquavit in NYC, developed this recipe for Herring & Beet Salad. You will need 8 ounces of beets, 1/2 cup kosher salt, 3 cups water, 1 cup sugar, 3/4 cup white wine vinegar, 1 tbsp allspice berries, 5 bay leaves, 1 cinnamon stick, 1/2 tbsp whole white peppercorns, 1 tbsp whole cloves, 1 red onion (diced), 1 Granny Smith apple (diced), 4 ounces of potatoes, 4 ounces of pickled herring (shredded), 1/3 cup ounces of sour cream, 1/4 cup of chopped chives, 1/4 cup chopped dill, salt and pepper to taste, and 1/3 cup unsweetened whipped cream.

Preheat the oven to 375 degrees. Scrub the beets clean and place them on a bed of kosher salt in a baking dish. Seal the dish with a piece of aluminum foil. Roast the beets until they are tender, about one hour. While beets are roasting, boil potatoes until tender. Let the beets cool and then dice; strain potatoes, let cool, then dice. Mix water, vinegar, sugar, allspice berries, bay leaves, cinnamon stick, white peppercorns and whole cloves in a large bowl. Submerge beets, onion, and apple in the solution for 2 hours, then strain. Add the potatoes, herring, sour cream, and herbs. Season with salt and pepper. Before serving, fold in the whipped cream. Garnish with herbs.

With the Paleo community rapidly growing, it is likely that you may have a paleo eater at your gathering this holiday season. Be sure to try to include them in at least some of your menu. Just because they have a different type of diet, doesn't mean they don't like to eat! (I apologize, I am not as informed as I would like to be on the whole Paleo thing, but am on a mission to become more informed about it and have been researching and learning something new every day about Paleo eating.) 

Paleo eating is something that a few people here at Tastebuds try to follow. With the holiday season in full swing, it is hard to keep to that specific type of eating. With my ongoing research on this type of lifestyle, I have come across a great blog post featuring Laura Meredith, who is one of the authors for Paleoblocks. In this post, Laura gives a few of her favorite paleo recipes for a complete paleo feast, from appetizer to dessert. The recipes in this post come straight from her, but I recommend you read her post, it is inspiring to get you through the holidays and not break your paleo diet. I, also, strongly suggest checking out her website, paleoblocks.com. There is a lot of great information Laura and her friend have compiled. It has everything you could possibly want to know about the paleo diet and lifestyle. And if it isn't on there, they suggest contacting them. 

Anyway, back to the food! 

Appetizer - Bacon Wrapped Pecan Stuffed Dates


Ingredients:

• Dates
• Pecans
• Uncured uncooked bacon
• Wooden toothpicks

 
Preheat the oven to 400 degrees F. Slice each date down one side and slip a halved pecan inside. Slice bacon into thirds and wrap around each date, securing with a toothpick. Place wrapped dates on parchment paper or foil and bake for 12 minutes. Check them as it gets closer so they don't burn. The bacon should be crisp-ish.

Side Dish - Cauliflower Rice Stuffing or Brussels Sprouts and Leeks


Cauliflower Rice Stuffing Ingredients:

• 1/4 cup oil - I always prefer coconut, but olive will do as well
• 2 heads of cauliflower
• 1 chopped onion
• 3 chopped carrots
• 1 package of mushrooms chopped (optional)
• 2 cups diced celery
• 1/2 cup snipped celery leaves
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried marjoram
• 1/8 teaspoon dried sage
• 1/8 teaspoon dried thyme
• (if you're into rosemary, that would be a nice addition/substitution as well)
• 2/3 cup chopped pecans
• *water if necessary - the original recipe calls for it but the vegetables should provide enough

In a stock pot or dutch oven, warm up the oil. Add all ingredients except the pecans and water.  Sauté everything and keep stirring so it doesn't stick. Continue until the onions are golden. Add water if necessary. Bring to boil over high heat. Simmer for 2 minutes, remove from heat. Add pecans. Serve!

Brussels Sprouts and Leeks Ingredients:

• Brussels sprouts washed, trimmed and halved (or quartered if they're large) 
• 1 Leek washed, trimmed and diced
• Coconut oil
• Bacon, if desired

 
Warm the oil in a pan, drop in the leeks and sauté a bit. Drop in the Brussels sprouts and cook until slightly glassy. I prefer them with brown "grill" marks from the pan. (roughly 10-15 minutes)
 
If you are using bacon, you can either add pre-cooked bacon to the mix or you can cook the bacon first, crumble it up and using the same pan, cook the sprouts and leek in the bacon fat. 
 
Serve and enjoy!

Dessert - Baked Maple Pears or Baked Apples


Baked Maple Pears Ingredients:

• Pears (1/2 per person)
• 100% Grade A Maple syrup or honey
• Sea salt
• Pure vanilla extract
• Chopped nuts of your choice
• Optional spices: allspice, clove, ginger etc

 
Preheat the oven to 350 degrees F. Line a baking pan with foil or parchment paper. Wash and halve the pears. Lay them in the pan with the cut side up. Sprinkle with sea salt, spices, and nuts. Drizzle with a bit of vanilla and then the syrup or honey. Bake 25-40 minutes depending on doneness. The skin will curl a little and the flesh should be soft. These will make your kitchen smell as wonderful as they taste!

Baked Apples Ingredients:

• 4 medium apples, washed and cored (use a single corer)
• 4 thin strips of lemon rind 
• 1/2 cup dried currants or raisins
• 1 whole vanilla bean cut into 4 pieces (or use some vanilla extract for a budget friendly alternative)
• 4 cinnamon sticks (or ground cinnamon) 
• 1/4 cup lemon juice

 
Preheat the oven to 350 degrees F. Place apples in large glass oven proof bowl with lid. Place a strip of lemon rind, currants or raisins, vanilla and cinnamon inside each apple. Drizzle apples with lemon juice and scatter remainder of currants around them. Bake covered for 60-70 minutes.


There you have it, an entire feast just for the paleo eaters. Everything seems delicious! And the pictures she posted of the different food items look scrumptious! Check out her original post and BE INSPIRED! Happy Holidays everyone!  http://breakingmuscle.com/nutrition/recipes-holiday-feast-paleo-style

Today is National Cocoa Day! Everyone should take a moment and sink their teeth into a tasty bite of chocolate in celebration of this day. I know I have and will continue to celebrate all day long! In honor of this great day, I decided to do some research on this decadent treat. Here are some different facts that I found: 

It is believed to have started in Mexico by a group of people called the Olmecs. They made this amazing discovery by watching rats devour beans from a tree. The Olmecs soon found out that the beans were cocoa that had a good taste and could be very useful. They originally started consuming cocoa in liquid form as a drink by crushing the cocoa beans, mixing them with water, and adding different spices and herbs. As time went on, the Mayans and Aztecs began to develop successful uses for cocoa as well. Cocoa quickly became a symbol of abundance and production flourished as people migrated throughout Meso-America. By the time Columbus discovered America, cocoa was becoming widely recognized and embraced. However, it was not until the Spanish court fell under cocoa's exotic spell that it went from a mysterious nectar to a rapidly growing demand in the new world.

• It was found in a recent study that when men crave food, they tend to crave fat and salt. When women crave food, they tend to desire chocolate.
• The average aAmerican consumes more than 10 pounds of chocolate every year! (Don't worry, if you do not consume that much chocolate , I make up for what you lack. I have a chocolate addiction!)
• The chocolate bunny...what should be eaten first? 76% of Americans say the ears should go first, 5% say the feet should be eaten first, and 4% say the tail should be the first to go. 

So, once again...Happy cocoa day! Whether it is drank, nibbled, drizzled, or ravenously eaten, take the time to appreciate one of life's delicious treats on it's special day. 

*Side note: These facts were borrowed from a few different websites. Check them out for the full run down!* 
http://www.worldagroforestrycentre.org/treesandmarkets/inaforesta/history.htm
http://foodtrainers.blogspot.com/2011/02/12-things-you-must-know-about-cocoa.html
http://morkeschocolates.com/chocolate-facts

Everyone knows the holidays are a time when friends and families gather together to share pleasant company, exchange laughs and good memories, and EAT.  The Tastebuds team knows that nothing brings together a gathering like food. But, in today's world, being the host(ess) is not always easy. Dietary restrictions seem to be everywhere these days, and unless you deal with it on a daily basis, the thought of accommodating someone with a dietary restriction may seem stressful. However, it does not have to be!

We have a vegetarian on our Tastebuds team and here are a few things we learned that may be able to help you  when planning the menu for your holiday gathering this season:

Plan Ahead. Get the details ahead of time. It is best to know more than you need to know than not know enough. If someone attending your holiday party has a dietary restriction, ask questions! Find out exactly what their dietary restriction is. Would they prefer to bring their own dish? If it is a food allergy, find out exactly what it is they cannot eat. (The last thing you want is someone's lips to blow up while you are at the dinner table!) Ask them for a little input, maybe what their favorite food is or a dish they would like to eat. It is important to get as much information as possible, this will take a lot of stress off your back and will make the person with the restriction feel better knowing that you are trying to accommodate them.  

Research. There are TONS of resources out there! If you offered to accommodate a person's dietary needs, search around. The internet offers an endless amount of resources. (And if you are reading this, you obviously have access to the internet, so no excuses there!) Food allergies are HUGE; make sure you know what foods and ingredients need to be avoided. 

Know the Ingredients. Cooking for a dietary restriction can be a lot easier when you cook from scratch; you know and can control what goes into each dish. If you are using pre-made items or processed ingredients, be sure to read the labels very carefully. If you know beforehand what you are looking for, you know what you need to avoid. When it comes time for your gathering, you will be able to tell the person what dishes they should steer clear from.

Separate. This is especially vital for food allergies. Keeping dishes separate and providing separate serving utensils avoids the risk of cross contamination. Doing a buffet style set up is a great way to go for this, because you are able to keep the foods separate and everyone can pick and choose what they would like to eat. 

Enjoy! Being the host(ess), relaxing is almost never an easy thing to do, but knowing that you have taken all the appropriate precautions for dietary restrictions can really lighten your load this holiday season. Not only can you feel a little more at ease, but so can the person with the dietary restriction. Now everyone can enjoy your holiday feast! =]

Keep an eye out for some recipes we will be posting that can give you some different food ideas for your menu this holiday season!

Tastebuds brought a few different "shoppes" to Kitchens by Clay for their event this past weekend. The Butcher Shoppe, The Cheese Shoppe, The Donut Shoppe, and the Florida Cracker Station were all huge hits!

When guests first walked in the door at Kitchens by Clay, they had to stop and drool over "The Cheese Shoppe" to their right and "The Donut Shoppe" to their left. Everyone's mouth was watering at the site of the Cheese Shoppe. Who knew that stinky cheese could be displayed so beautifully?! There was a variety of dried fruits to go with an assortment of domestic and imported cheeses. Hand crafted jams & jellies, as well as a little honey, provided just the right touch for this shoppe. 

Directly across from the Cheese Station was..."The Donut Shoppe." Let's just say Greg put a contemporary spin on a classic. James, our sous chef, manned this station, which offered guests flambé doughnuts with a variety of sauces, like Raspberry Chambord, Chocolate Hazelnut Heaven and Coconut Cream Pie to name a few. 

James put on quite a show at this station, everyone wanted some of his doughnuts! (The picture was taken before all the action started.)

The Florida Cracker Station featured two delicious dips -- horseradish pimento cheese dip and smoked fish dip. Spread these on top of a crunchy artisan flat bread cracker and everyone was coming back for more. 

But that was not all this shoppe had to offer! We, also, had our very own house made pickles! YUMMY! The Tastebuds team was busy all week making three different types of pickles -- bread & butter, dill, and kimchi. Think there were enough pickles? We decided to take it over the top and make some pickled shrimp salad with our house made pickles, as well! When it finally came time for the event, pickles were overflowing from our kitchen. From our kitchen to theirs, all the guests at Kitchens by Clay's party were delighted with all the pickles we made for them!

On the other side of the Florida Cracker Station was what we called "The Butcher Shoppe." Greg did an amazing job at bringing it back old school with this station. We covered the counter with brown butcher paper and labeled the meat right on the paper; it really gave the station a rustic feel. The shoppe offered Speck Ham, our house made lamb bacon, bresola, sausages, and rosemary tenderloin. To add a bit more flavor, there were some spiced mustards and gourmet sauces, like horseradish mousse, tomato jam, and onion jam.  

Clay Cox, owner of Kitchens by Clay, and his wife Kelly, were amazing hosts! With the smell of all the great food and the holiday atmosphere, everyone seemed to be buzzing with excitement from the moment they walked in the doors. We thank Clay and Kelly very much for allowing us the opportunity to work with them to put on such a great event!