collection by ICAF Europe

Table of Contents

  1. INTRODUCTION
  2. AUSTRIA
    1. Früchtelebkuchen (Gingerbread with dried fruits)
    2. Früchtebrot (Fruit bread)
    3. Bischofsbrot (Bishop's bread)
    4. Kletzenbrot (Dried pear bread)
    5. Husarenkrapfen (Hussar doughnuts)
    6. Vanillekipferln (Vanilla croissants)
    7. Weihnachtskekse (Christmas biscuits)
    8. Ruthie's Rumballs
    9. Witwenküsse (widow's kisses)
  3. CYPRUS
  4. CZECH REPUBLIC
    1. Christmas Eve Carp Soup
    2. Carp with Black Sauce
    3. Festive Roast Goose (or duck)
  5. FRANCE
    1. Foie Gras
    2. Chapon farci de Noël (stuffed Christmas capon)
    3. Boeuf en Croűte (Beef in a pastry case)
    4. Daube (a rich beef stew)
    5. Buche de Noël (literally a Christmas Log, a rich chocolate cake)
    6. Salade d'Oranges au muscat de Rivesaltes (Orange fruit salad in Rivesaltes muscatel wine)
  6. GERMANY
    1. Gebackener Karpfen (baked carp)
    2. Gefüllte Gans (Stuffed, roast goose)* with alternative stuffings
    3. Rohe Kartofelklösse (raw potato dumplings)
    4. Rotkohl or Rotkraut (red cabbage)
    5. Schlodderkappes (white cabbage stew)
    6. Fleischwurst mit kartoffelsalat (pork sausage and potato salad)
    7. Wildschweinbraten (roast wild boar) *
    8. Adventszopf (Advent bread plait)
    9. Lebkuchen or Lebzelten(Honey cakes)
    10. Liegnitzer Bomben (Liegnitz bombs)
    11. Christollen (fruit loaf) *
    12. Bratäpfel (baked apples)
  7. GREAT BRITAIN
    1. Roast turkey and alternative stuffings:
    2. Christmas Pudding (previously called 'Plum Pudding')
    3. Clootie dumpling
    4. Mince Pies
    5. Christmas Cake
    6. Black Bun
  8. GREECE
    1. Σούπα Αυγολέμονο (Soupa Avgolemono - Egg-lemon soup)
    2. Χοιρινό με Σέλινα (Cherino me Selina - Pork with Celery)
    3. Λουκάνικα με Πατάτες Γιαχνί (Loukanika me Patates Yiahni - Casserole of pork sausages and potatoes)*
    4. Βασιλόπιττα (Vasilopitta - Saint Basil's Cake) - for New Year's Eve
  9. HOLLAND
    1. Speculoos (traditional Dutch spicy biscuits)
  10. HUNGARY
    1. Töltött tojás (Stuffed eggs)
    2. Vinetta (a kind of aubergine 'mayonnaise')
    3. Kocsonya (Pork Brawn)
    4. Marhahúsleves (Beef Soup)
    5. Korhelyleves (Tramp Soup)
    6. Töltött káposzta (Stuffed Cabbage Leaves)
    7. Fried carp
    8. Lencsefőzelék kolbásszal (Lentil Stew with Fried Sausages)
    9. Almás torma (Horse-radish and apple condiment)
    10. Diós-mákos (bejgli) (walnut or poppy-seed roll)
    11. Csöröge (a sort of doughnut)
  11. POLAND
    1. Barszcz Postny (a clear beetroot soup)
    2. Uszka
    3. Pierogi (Pasta crescents stuffed with cheese and potato)
    4. Sledzie w tomatowym sosie (Salted herrings in tomato puree)
  12. PORTUGAL
    1. Bacalhau da Consoada (Christmas Eve Cod)
    2. Rabanadas (a kind of cinnamon 'French toasts')
    3. Sonhos (a bit like doughnuts)
    4. Empanadilhas (Sweet Potato Pies)
    5. Mexidos (no English equivalent for translation)
    6. Gerimum cakes
  13. ROMANIA
    1. Sarmale (pork in pickled cabbage)
    2. Cozonac romanesc (Romanian Christmas Cake)
  14. SERBIA
    1. Česnica - The Christmas bannock
    2. Pasulj Prebranac - the baked beans for Christmas Eve
  15. SLOVENIA
    1. Walnut Potica *
  16. SPAIN
    1. Cardo con almendras (cardoon with almonds)
    2. Cardo con pure dorado de nabos (cardoon with golden turnip purée)
    3. Besugo al horno (baked sea bream)
    4. Besugo a la Vinagreta (baked sea bream in a vinegar sauce)
    5. Bacalao abadej con almendras (Salt cod with almonds)
    6. Cordero Lechal (suckling lamb)
    7. Escudella i Carn d'Olla (Catalan meat stew)
    8. Pollastre a la Catalana (Chicken the Catalan way, or Chicken with dried plums, dried raisins and pine nuts)
    9. Peras al Vino Tinto (Pears in red wine)
    10. Guirlache (the local turron speciality of Aragon)
    11. Polvorones
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