The Cooking AND Couture BLOG

I-NetRadio (Christmas Around The World)

Posted by Nerisa Eugenia Waterman on December 20, 2014 at 8:15 AM



Lobster Fra Diavolo (Lobster in Spicy Tomato Sauce)

The Feast of Seven Fishes commemorates the wait for the midnight birth of Jesus, or the Vigilia di Natale. 





½ cup extra-virgin olive oil

2 (1¼-lb.) lobsters, cleaned, tails cut into 6 pieces, claws cracked open, bodies reserved

½ cup flour

2 tsp. crushed red chile flakes

1 tsp. dried oregano

5 cloves garlic, finely chopped

2 tbsp. tomato paste

½ cup cognac or brandy

1 cup seafood or fish stock

1 (28-oz.) can whole peeled tomatoes in juice, crushed

1 bay leaf

Kosher salt and freshly ground black pepper, to taste

1 lb. bucatini pasta, cooked

1 tbsp. chopped parsley




Heat oil in an 8-qt. Dutch oven over medium-high heat. Toss lobster pieces (including reserved bodies) in flour, shake off excess, and add to pot; cook until shells turn red, about 6 minutes. Transfer lobster pieces to a plate; set aside. Add chile flakes, oregano, and garlic to pot; cook until lightly toasted, about 3 minutes. Add tomato paste; cook until lightly caramelized, about 2 minutes. Add cognac; cook until almost evaporated, about 2 minutes. Add stock, tomatoes, and bay leaf; boil. Reduce heat to medium-low; cook, partially covered, until thickened, about 30 minutes. Return lobster to pot; cook until cooked through, about 10 minutes. Season with salt and pepper. Add pasta; toss with sauce. Transfer to a large serving platter; sprinkle with parsley.


Coquito (Puerto Rican Eggnog)

Coconut and rum flavor this tropical take on eggnog.






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.



Doro Wat

In Ethiopia, no holiday meal is complete without Doro Wat, a long-stewed dish of chicken flavored with chile, garlic, berbere, cardamom, and ginger, served with boiled eggs





4 tbsp. Ethiopian spiced butter (called nit'r qibe), ghee, or melted butter

2 ½ tbsp. minced ginger

5 small red onions, finely chopped

5 cloves garlic, minced

3 tbsp. Ethiopian spice mix (called Berbere)

1 plum tomato, chopped

¾ tsp. ground cardamom

8 chicken drumsticks

Kosher salt and freshly ground black pepper, to taste

4 hard-boiled eggs




Heat spiced butter in a 6-qt. saucepan over low heat. Add ginger, onions, and garlic; cook, stirring, until soft, about 30 minutes. Add spice mixture and tomato; cook, stirring, until reduced and darkened, about 15 minutes. Add 4 cups of water, cardamom, and chicken, season with salt and pepper; boil. Reduce heat to medium-low; cook, covered, until chicken is done, about 1 hour. Transfer chicken to a plate; cook sauce until reduced, about 15 minutes. Add eggs and warm. Pour reduced sauce over chicken. Serve with rice or flatbread.




Tourtière (Québécois Meat Pie)

Apple cider and warming spices make this Canadian rustic meat pie a perfect holiday dish.





2½ cups flour

1 tsp. dry mustard powder

½ tsp. lemon zest

½ tsp. kosher salt, plus more to taste

16 tbsp. unsalted butter, cubed and chilled

Juice of 1 lemon

1½ cups finely chopped russet potatoes

2 tbsp. canola oil

1½ lb. ground pork

6 cloves garlic, minced

2 small yellow onions, finely chopped

1 medium carrot, finely chopped

½ cup apple cider

½ tsp. celery seed

½ tsp. ground cloves

½ tsp. ground nutmeg

½ tsp. ground cinnamon

½ tsp. ground ginger

2 bay leaves

Freshly ground black pepper, to taste

1 egg, mixed with 2 tbsp. milk, for egg wash




1. Whisk together flour, mustard, zest, and salt in bowl; add butter, and using your fingers, rub mixture until pea-size crumbles form. Add juice and 7 tbsp. ice-cold water, and stir with a fork until dough just comes together. Transfer to a work surface, and form into a ball; halve, and form each half into a disk. Wrap disks in plastic wrap and refrigerate for 1 hour.


2. Meanwhile, bring a 4-qt. saucepan of water to a boil; add potatoes, and cook until tender, about 6 minutes. Drain, and mash until smooth; set aside. Heat oil in a 4-qt. saucepan over medium-high heat. Add pork, and cook, stirring, until no longer pink, about 4 minutes. Add garlic, onions, and carrot, and cook, stirring, until soft and pork is well browned, about 20 minutes. Add cider, celery seed, cloves, nutmeg, cinnamon, ginger, bay leaves, and pepper, and cook until all liquid is evaporated, about 3 minutes. Remove from heat, and stir in mashed potatoes; let filling cool completely.


3. Heat oven to 400°. Place 1 dough disk on a lightly floured work surface, and using a rolling pin, roll until ¼" thick. Transfer to a 9" pie dish, and let excess hang over edge; pour filling into pie dish, and smooth top. Roll remaining dough disk until ¼" thick, and place over filling. Trim dough sheets to within 1" of edge of pie dish, fold edge underneath itself, and crimp with your fingers or a fork, if you like. Brush with egg wash, and using a paring knife, cut four 2" slits in the top of the pie. Bake until pastry is golden brown and filling is heated through, about 50 minutes.



Krumkakes (Norwegian Wafer Cookies)

These Norwegian wafer cookies, eaten across Scandinavia during the Christmas season, are light and crisp and perfumed with cardamom. They're made like waffles on a special griddle that imprints an intricate design, and then they're rolled and filled with whipped cream.



• 1 cup sugar

• 4 eggs

• 9 tbsp. unsalted butter, melted and cooled

• 1 tsp. ground cardamom

• 1/2 tsp. vanilla extract

• 1½ cups flour

• 2 tbsp. baking powder

• Sweet whipped cream

• Confectioners' sugar, to garnish


In a bowl, whisk together sugar and eggs. Whisk in 8 tbsp. butter, cardamom, and vanilla. Sift flour and baking powder into batter; whisk. Heat a krumkake maker; brush with remaining butter. Add 1 heaping tbsp. batter to each mold. Close cover; cook until wafers are golden, 45–60 seconds. Wrap 1 wafer around a krumkake cone; let harden. Remove from cone; repeat. Repeat with remaining batter. Let cool. Pipe cream into krumkakes; dust with sugar.



Cruzan Christmas Punch



• 1/2 cup white sugar

• 2 cups orange juice

• 2/3 cup lemon juice

• 4 ozs cocktail cherries (with juice)

• 1 floz orange liqueur (triple sec)

• 750 ml light Cruzan rum

• 1 orange (sliced into rounds)

• 1 lemon (sliced into rounds)

• 8 ozs pineapple chunks

• 1 liter carbonated water

• ice



In a bowl, combine all the ingredients, and enjoy


Christmas Rice with Balsamic Syrup


• ½ cup olive oil

• 6 strips bacon

• 1 onion, diced

• 3 garlic cloves, chopped

• 3 cups raw rice

• Salt and pepper

• 1 teaspoon powdered cinnamon

• 4 ½ cups boiling water

• ½ cup toasted almonds

• ½ cup dried and chopped apricots, macerated in 1 cup white wine up to one day

• 2 cups spinach, cut in slices

• ½ red pepper, diced

• 2 tablespoons sauco (elderberry) marmalade

• Balsamic Syrup:

• 6 tablespoons sugar

• 6 tablespoons balsamic vinegar

• 3 sage leaves, chopped

• Salt and pepper


1. Heat the oil in a saucepan, add bacon, onion and garlic, cook over high heat, stirring every now and then. Add rice, stir, and add salt, pepper, and cinnamon.

2. Add water, cover, lower the heat and cook for 20 –25 minutes until the rice is done.

3. Add apricots, toasted almonds, spinach, red pepper and sauce (elderberry). Stir and serve.

4. Balsamic Syrup:

5. In a small saucepan over high heat melt the sugar and add the vinegar. Cook until reduced by half. Add salt and pepper, and sage leaves. Pour over the rice.



Sea bass sudado with olluco pearls


• 2 tablespoons vegetable oil

• 1 red onion cut in thin slices

• 3 garlic cloves, mashed

• 2 tablespoons ají amarillo paste (optional)

• 3 tomatoes, peeled, seeded, and grated

• 1 tablespoon tomato paste

• 3 cups fish broth

• ¼ cup white wine

• 4 cilantro sprigs

• Salt and pepper

• 4 sea bass filets

• 4 boiled ollucos or 1 boiled potato

• Garnish:

• 1 eggplant (the peel, finely shredded)

• 1 orange or yellow pepper (the peel, finely shredded)

• 1 tablespoon flour

• Vegetable oil


1. Heat the oil in a saucepan over medium high heat. Add onion and garlic, stirring from time to time, and cook for 10 minutes. Add ají amarillo, tomato, and tomato paste, stirring constantly.

2. Incorporate fish stock and white wine, and the cilantro sprigs, cover the pan, lower the heat, and cook for 15 minutes. Season with salt and pepper.

3. With a melon baller, make small balls out of the cooked ollucos or potatoes. Reserve.

4. Season the fish filets and put in the saucepan, let them steam in the flavorful broth until they no longer look bright, just barely opaque. Be careful, do not overcook them. There is nothing worse than an overcooked fish filet.

5. Meanwhile, combine the vegetable peels with the flour, strain, and fry in the hot oil for a few minutes. Do not let them burn. Drain over paper towels. Reserve.

6. In every plate serve one piece of fish, surrounded with the sauce, the olluco pearls, and top with the crispy peels.




Hot chocolate (serves 4)

 4 oz chocolate de taza, or semisweet chocolate, chopped

 3 cups water

 4 cloves

 2 sticks cinnamon

 1 can unsweetened evaporated milk

 Sugar to taste

 2 teaspoons vanilla essence

 ½ teaspoon nutmeg, grated

 1 cup whipped cream (optional)


To make the infusion, in a heavy saucepan bring the water to boil with the cinnamon and cloves, for 10 minutes.

Add the chopped chocolate, stirring until melted. Add evaporated milk, sugar to taste, nutmeg, and vanilla essence.

Serve immediately with a dollop of whipped cream if desired, and a sprinkling of ground cinnamon or grated chocolate.

Note: if you like your chocolate more thick, add 1 teaspoon cornstarch diluted in 1 tablespoon water, before turning off the heat. If something lighter is preferred, add more hot water or regular milk.






Categories: I-NETRADIO RECIPES (Christmas Around The World)

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