Tuesday, 25 December 2012
Monday, 24 December 2012
The Night Before Christmas
As a child it was a great tradition that this evening we would sit as a family and read this poem. written by Clement Clarke Moore its a classic.
'Twas the night before Christmas, when all through the house
Not a creature was stirring, not even a mouse;
The stockings were hung by the chimney with care,
In hopes that St. Nicholas soon would be there
The children were nestled all snug in their beds,
While visions of sugar-plums danced in their heads;
And mamma in her 'kerchief, and I in my cap,
Had just settled down for a long winter's nap,
When out on the lawn there arose such a clatter,
I sprang from the bed to see what was the matter.
Away to the window I flew like a flash,
Tore open the shutters and threw up the sash.
The moon on the breast of the new-fallen snow
Gave the lustre of mid-day to objects below,
When, what to my wondering eyes should appear,
But a miniature sleigh, and eight tiny reindeer,
With a little old driver, so lively and quick,
I knew in a moment it must be St. Nick.
More rapid than eagles his coursers they came,
And he whistled, and shouted, and called them by name; "Now, DASHER! now, DANCER! now, PRANCER and VIXEN!
On, COMET! on CUPID! on, DONDER and BLITZEN!
To the top of the porch! to the top of the wall!
Now dash away! dash away! dash away all!"
As dry leaves that before the wild hurricane fly,
When they meet with an obstacle, mount to the sky,
So up to the house-top the coursers they flew,
With the sleigh full of toys, and St. Nicholas too.
And then, in a twinkling, I heard on the roof
The prancing and pawing of each little hoof.
As I drew in my hand, and was turning around,
Down the chimney St. Nicholas came with a bound.
He was dressed all in fur, from his head to his foot,
And his clothes were all tarnished with ashes and soot;
A bundle of toys he had flung on his back,
And he looked like a peddler just opening his pack.
His eyes -- how they twinkled! his dimples how merry!
His cheeks were like roses, his nose like a cherry!
His droll little mouth was drawn up like a bow,
And the beard of his chin was as white as the snow;
The stump of a pipe he held tight in his teeth,
And the smoke it encircled his head like a wreath;
He had a broad face and a little round belly,
That shook, when he laughed like a bowlful of jelly.
He was chubby and plump, a right jolly old elf,
And I laughed when I saw him, in spite of myself;
A wink of his eye and a twist of his head,
Soon gave me to know I had nothing to dread;
He spoke not a word, but went straight to his work,
And filled all the stockings; then turned with a jerk,
And laying his finger aside of his nose,
And giving a nod, up the chimney he rose;
He sprang to his sleigh, to his team gave a whistle,
And away they all flew like the down of a thistle.
But I heard him exclaim, ere he drove out of sight,
"HAPPY CHRISTMAS TO ALL, AND TO ALL A GOOD-NIGHT!"
Happy Christmas Eve!
'Twas the night before Christmas, when all through the house
Not a creature was stirring, not even a mouse;
The stockings were hung by the chimney with care,
In hopes that St. Nicholas soon would be there
The children were nestled all snug in their beds,
While visions of sugar-plums danced in their heads;
And mamma in her 'kerchief, and I in my cap,
Had just settled down for a long winter's nap,
When out on the lawn there arose such a clatter,
I sprang from the bed to see what was the matter.
Away to the window I flew like a flash,
Tore open the shutters and threw up the sash.
The moon on the breast of the new-fallen snow
Gave the lustre of mid-day to objects below,
When, what to my wondering eyes should appear,
But a miniature sleigh, and eight tiny reindeer,
With a little old driver, so lively and quick,
I knew in a moment it must be St. Nick.
More rapid than eagles his coursers they came,
And he whistled, and shouted, and called them by name; "Now, DASHER! now, DANCER! now, PRANCER and VIXEN!
On, COMET! on CUPID! on, DONDER and BLITZEN!
To the top of the porch! to the top of the wall!
Now dash away! dash away! dash away all!"
As dry leaves that before the wild hurricane fly,
When they meet with an obstacle, mount to the sky,
So up to the house-top the coursers they flew,
With the sleigh full of toys, and St. Nicholas too.
And then, in a twinkling, I heard on the roof
The prancing and pawing of each little hoof.
As I drew in my hand, and was turning around,
Down the chimney St. Nicholas came with a bound.
He was dressed all in fur, from his head to his foot,
And his clothes were all tarnished with ashes and soot;
A bundle of toys he had flung on his back,
And he looked like a peddler just opening his pack.
His eyes -- how they twinkled! his dimples how merry!
His cheeks were like roses, his nose like a cherry!
His droll little mouth was drawn up like a bow,
And the beard of his chin was as white as the snow;
The stump of a pipe he held tight in his teeth,
And the smoke it encircled his head like a wreath;
He had a broad face and a little round belly,
That shook, when he laughed like a bowlful of jelly.
He was chubby and plump, a right jolly old elf,
And I laughed when I saw him, in spite of myself;
A wink of his eye and a twist of his head,
Soon gave me to know I had nothing to dread;
He spoke not a word, but went straight to his work,
And filled all the stockings; then turned with a jerk,
And laying his finger aside of his nose,
And giving a nod, up the chimney he rose;
He sprang to his sleigh, to his team gave a whistle,
And away they all flew like the down of a thistle.
But I heard him exclaim, ere he drove out of sight,
"HAPPY CHRISTMAS TO ALL, AND TO ALL A GOOD-NIGHT!"
Sunday, 23 December 2012
Mulled Wine
Christmas is very nearly here, and one of our favourite things to drink this time of year is Mulled Wine, Jamie Oliver has a lovely simple recipe
you will need:
• 2 clementines
• peel of 1 lemon
• peel of 1 lime
• 250g caster sugar
• 6 whole cloves
• 1 cinnamon stick
• 3 fresh bay leaves
• 1 whole nutmeg
• 1 whole vanilla pod, halved
• 2 star anise
• 2 bottles of Chianti, or other Italian red wine
...and for a none alcoholic version use red grape juice
This is dead easy to make and tastes like Christmas in a glass. It’s a lovely celebration of those traditional festive spices like cloves, cinnamon and nutmeg. If you’ve got your own favourite spices, then feel free to add those to the pot too. Let everything cook away and warm up gently so the flavours have time to mingle with the wine. I like to leave my mulled wine ticking over on a really low heat and just ladle some into glasses as and when guests pop in.
Peel large sections of peel from your clementines, lemon and lime using a speed peeler. Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice. Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg. Throw in your halved vanilla pod and stir in just enough red wine to cover the sugar. Let this simmer until the sugar has completely dissolved into the red wine and then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you’ve got a beautiful thick syrup. The reason I’m doing this first is to create a wonderful flavour base by really getting the sugar and spices to infuse and blend well with the wine. It’s important to do make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you’ll burn off the alcohol.
When your syrup is ready turn the heat down to low and add your star anise and both bottles of wine. Gently heat the wine and after around 5 minutes, when it’s warm and delicious, ladle it into glasses and serve.
you will need:
• 2 clementines
• peel of 1 lemon
• peel of 1 lime
• 250g caster sugar
• 6 whole cloves
• 1 cinnamon stick
• 3 fresh bay leaves
• 1 whole nutmeg
• 1 whole vanilla pod, halved
• 2 star anise
• 2 bottles of Chianti, or other Italian red wine
...and for a none alcoholic version use red grape juice
This is dead easy to make and tastes like Christmas in a glass. It’s a lovely celebration of those traditional festive spices like cloves, cinnamon and nutmeg. If you’ve got your own favourite spices, then feel free to add those to the pot too. Let everything cook away and warm up gently so the flavours have time to mingle with the wine. I like to leave my mulled wine ticking over on a really low heat and just ladle some into glasses as and when guests pop in.
Peel large sections of peel from your clementines, lemon and lime using a speed peeler. Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice. Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg. Throw in your halved vanilla pod and stir in just enough red wine to cover the sugar. Let this simmer until the sugar has completely dissolved into the red wine and then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you’ve got a beautiful thick syrup. The reason I’m doing this first is to create a wonderful flavour base by really getting the sugar and spices to infuse and blend well with the wine. It’s important to do make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you’ll burn off the alcohol.
When your syrup is ready turn the heat down to low and add your star anise and both bottles of wine. Gently heat the wine and after around 5 minutes, when it’s warm and delicious, ladle it into glasses and serve.
Saturday, 22 December 2012
The Nations Favourite Christmas Carols
To carry on with our 12 Blogs of Christmas (blogs for the 12 days before and after christmas)
We wondered what the nations favourite Christmas carols were...good old google.
according to The Nation's Favourite Christmas Carol on ClassicFM
Top 30 Christmas Carols
1. O Holy Night
2. Silent Night
3. In the Bleak Mid-Winter - Gustav Holst version
4. In the Bleak Mid-Winter - Harold Darke version
5. Hark! The Herald Angels Sing
6. O Come All Ye Faithful
7. O Come, O Come Emmanuel
8. Coventry Carol
9. O Little Town of Bethlehem
10. It Came Upon a Midnight Clear
11. Once in Royal David's City
12. In Dulci Jubilo
13. Joy to the World
14. God Rest Ye Merry, Gentlemen
15. Away in a Manger
16. Sussex Carol
17. Shepherd's Pipe Carol
18. The Three Kings
19. Gabriel's Message
20. Jesus Christ the Apple Tree
21. Gaudete
22. The Holly and the Ivy
23. Carol of the Bells
24. See Amid the Winter's Snow
25. Ding Dong! Merrily on High
26. Candlelight Carol
27. Good King Wenceslas
28. Angels from the Realms of Glory
29. The First Nowell
30. What Sweeter Music
we in the office love the Candlelight Carol (number 26)
really gets you in the Chrsitmas mood!
We wondered what the nations favourite Christmas carols were...good old google.
according to The Nation's Favourite Christmas Carol on ClassicFM
Top 30 Christmas Carols
1. O Holy Night
2. Silent Night
3. In the Bleak Mid-Winter - Gustav Holst version
4. In the Bleak Mid-Winter - Harold Darke version
5. Hark! The Herald Angels Sing
6. O Come All Ye Faithful
7. O Come, O Come Emmanuel
8. Coventry Carol
9. O Little Town of Bethlehem
10. It Came Upon a Midnight Clear
11. Once in Royal David's City
12. In Dulci Jubilo
13. Joy to the World
14. God Rest Ye Merry, Gentlemen
15. Away in a Manger
16. Sussex Carol
17. Shepherd's Pipe Carol
18. The Three Kings
19. Gabriel's Message
20. Jesus Christ the Apple Tree
21. Gaudete
22. The Holly and the Ivy
23. Carol of the Bells
24. See Amid the Winter's Snow
25. Ding Dong! Merrily on High
26. Candlelight Carol
27. Good King Wenceslas
28. Angels from the Realms of Glory
29. The First Nowell
30. What Sweeter Music
we in the office love the Candlelight Carol (number 26)
really gets you in the Chrsitmas mood!
Friday, 21 December 2012
Christmas Drinks
Hot Toddy Recipe
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 Cocktail
Ingredients:
• 1 oz brandy, whiskey, or rum
• 1 Tbsp honey
• 1/4 lemon
• 1 cup hot water
• 1 tea bag
Preparation:
1. Coat the bottom of a mug or an Irish coffee glass with honey.
2. Add the liquor and the juice of the lemon quarter.
3. On the side, heat water in a tea kettle and add the tea bag to make hot tea.
4. Pour the steaming tea into the glass and stir.
Eggnog Recipe
Prep Time: 25 hours
Total Time: 25 hours
Yield: 16 Drinks
Ingredients:
• 6 eggs, separated
• 1/2 cup super fine sugar
• 1/4 tsp salt
• 2 tsp vanilla
• 2 cups brandy
• 1 cup milk
• Nutmeg (use for garnish also)
Preparation:
1. Beat egg yolks, 1/4 cup sugar, nutmeg, salt and vanilla together until very thick and light yellow.
2. Slowly beat in brandy (rum and whiskey are also popular alternatives) and milk.
3. Cover and chill overnight.
4. Shortly before serving, beat the egg whites to soft peaks.
5. Gradually beat in remaining 1/4 cup sugar, beat this mixture to soft peaks again, creating a meringue-like cream.
6. Then slowly pour this cream over the chilled brandy mixture, folding in gently.
7. Serve the eggnog in a mug, Irish coffee glass, or punch cup and grate nutmeg over the top for garnish.
Brandied Apple Cider
Prep Time: 5 minutes
Total Time: 10 minutes
Yield: 4 glasses
Ingredients:
• 2 apples
• 2x 375ml bottles of cider
• 250ml (1cup) Brandy or Calvados
• Cinnamon sticks to serve
Preparation:
1. Thinly slice 2 apples into discs discarding the ends, do not core.
2. Place the apple into a large heavy based saucepan and add the cider and brandy or calvados.
3. Heat until almost boiling but do not boil.
4. Serve in heatproof glasses such as Irish coffee glasses. Add cinnamon stick for decoration.
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 Cocktail
Ingredients:
• 1 oz brandy, whiskey, or rum
• 1 Tbsp honey
• 1/4 lemon
• 1 cup hot water
• 1 tea bag
Preparation:
1. Coat the bottom of a mug or an Irish coffee glass with honey.
2. Add the liquor and the juice of the lemon quarter.
3. On the side, heat water in a tea kettle and add the tea bag to make hot tea.
4. Pour the steaming tea into the glass and stir.
Eggnog Recipe
Prep Time: 25 hours
Total Time: 25 hours
Yield: 16 Drinks
Ingredients:
• 6 eggs, separated
• 1/2 cup super fine sugar
• 1/4 tsp salt
• 2 tsp vanilla
• 2 cups brandy
• 1 cup milk
• Nutmeg (use for garnish also)
Preparation:
1. Beat egg yolks, 1/4 cup sugar, nutmeg, salt and vanilla together until very thick and light yellow.
2. Slowly beat in brandy (rum and whiskey are also popular alternatives) and milk.
3. Cover and chill overnight.
4. Shortly before serving, beat the egg whites to soft peaks.
5. Gradually beat in remaining 1/4 cup sugar, beat this mixture to soft peaks again, creating a meringue-like cream.
6. Then slowly pour this cream over the chilled brandy mixture, folding in gently.
7. Serve the eggnog in a mug, Irish coffee glass, or punch cup and grate nutmeg over the top for garnish.
Prep Time: 5 minutes
Total Time: 10 minutes
Yield: 4 glasses
Ingredients:
• 2 apples
• 2x 375ml bottles of cider
• 250ml (1cup) Brandy or Calvados
• Cinnamon sticks to serve
Preparation:
1. Thinly slice 2 apples into discs discarding the ends, do not core.
2. Place the apple into a large heavy based saucepan and add the cider and brandy or calvados.
3. Heat until almost boiling but do not boil.
4. Serve in heatproof glasses such as Irish coffee glasses. Add cinnamon stick for decoration.
Thursday, 20 December 2012
Crafts For Kids at Christmas
Christmas is a lovely time to get Children involved in festive crafts, below are a few ideas for you to try:
Christmas Tree Biscuits
Serves Approx 80 Easy Prep 15 mins + chill 30 mins Cook 12-14 mins
Hang these tasty Ginger and Cinnamon flavoured biscuits from the Christmas tree.
Ingredients
• 450g (1lb) plain flour
• 2 tsp baking powder
• 4 tsp Ginger Ground
• 2 tsp Cinnamon Ground
• Sea Salt Mill
• 200g (7oz) caster sugar
• 250g (9oz) unsalted butter, diced
• 4 tbs golden syrup
• 1 large egg, beaten
Cook's Notes
These biscuits can be kept in an airtight container for up to 1 week. This recipe makes approx. 75-80 biscuits, which may seem a lot but there will be plenty to hang on the tree, for the children to nibble on, and even more to wrap up in lovely Christmas film and give to friends and family.
Method
STEP 1 - Sift the flour, baking powder, Ginger and Cinnamon into a mixing bowl. Season with a little Sea Salt.
STEP 2 - Add the sugar and butter and rub in with your fingers until the butter is absorbed and the mixture resembles fine breadcrumbs.
STEP 3- Mix the golden syrup and egg together and then stir into the mixture with a wooden spoon. Bring together with your hands and knead very gently to form a smooth, stiff dough. Shape into a ball and cover in clingfilm. Refrigerate for about 30 minutes to firm up.
STEP 4- Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
STEP 5- Remove the dough from the refrigerator and cut into quarters, allowing you to work with each quarter at a time. Keep the remaining dough in the refrigerator until you are ready to roll it.
STEP 6- Roll out the dough to a thickness of approx. 3mm and cut into festive shapes.
STEP 7- Place the biscuits onto baking sheets lined with greaseproof paper.
STEP 8- Bake the biscuits for 12-14 minutes until golden brown, remove from the oven and transfer to a cooling rack.
STEP 9- Using a wooden skewer, make a small hole in each biscuit whilst they are still warm.
STEP 10- Once completely cooled, decorate as desired, tie a ribbon through the hole and hang on the tree.
Salt Dough Christmas Decorations
• 2 cups of plain flour
• 1 cup of table salt
• 1 cup of water
Put all ingredients into a mixing bowl and gradually add the water, mixing to soft dough.
Remove from the bowl, place on a flat surface and knead for 10 minutes (this helps to create a good smooth texture).
Leave the dough stand for approximately twenty minutes before working with it.
Whilst the dough rests cover 2 baking trays with greaseproof paper.
Place dough on floured work surface and roll out flat (approx ½ – 1cms deep) – roughly the depth of a pound coin
Using cookie cutters to cut out shapes.
Make a hole in the shape while the dough is still pliable to allow ribbon for hanging. Don’t make the whole too small or you won’t be able to get the ribbon through. An old chopstick is about the right size
Transfer shapes to the baking trays
Dry the dough in a very cool oven.
Alternatively you can leave the dough to dry naturally in the air. While it might be environmentally friendlier, the drawback with air drying is that it can take up to 48 hours for the decorations to dry, whereas it will only take about 4 hours in the oven. Oven drying – 200F/Gas Mark ¼
You are now ready to decorate your salt dough shapes.
Decorating is really easy, acrylic paints work best as they create a nice smooth finish but you can use any paints you have. A coating of PVA glue once they are dry gives a nice shiny finish if you have used poster paints. You can also add glitter and gems once the paint is dry using hot melt glue gun or PVA.
Serves Approx 80 Easy Prep 15 mins + chill 30 mins Cook 12-14 mins
Hang these tasty Ginger and Cinnamon flavoured biscuits from the Christmas tree.
Ingredients
• 450g (1lb) plain flour
• 2 tsp baking powder
• 4 tsp Ginger Ground
• 2 tsp Cinnamon Ground
• Sea Salt Mill
• 200g (7oz) caster sugar
• 250g (9oz) unsalted butter, diced
• 4 tbs golden syrup
• 1 large egg, beaten
Cook's Notes
These biscuits can be kept in an airtight container for up to 1 week. This recipe makes approx. 75-80 biscuits, which may seem a lot but there will be plenty to hang on the tree, for the children to nibble on, and even more to wrap up in lovely Christmas film and give to friends and family.
Method
STEP 1 - Sift the flour, baking powder, Ginger and Cinnamon into a mixing bowl. Season with a little Sea Salt.
STEP 2 - Add the sugar and butter and rub in with your fingers until the butter is absorbed and the mixture resembles fine breadcrumbs.
STEP 3- Mix the golden syrup and egg together and then stir into the mixture with a wooden spoon. Bring together with your hands and knead very gently to form a smooth, stiff dough. Shape into a ball and cover in clingfilm. Refrigerate for about 30 minutes to firm up.
STEP 4- Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
STEP 5- Remove the dough from the refrigerator and cut into quarters, allowing you to work with each quarter at a time. Keep the remaining dough in the refrigerator until you are ready to roll it.
STEP 6- Roll out the dough to a thickness of approx. 3mm and cut into festive shapes.
STEP 7- Place the biscuits onto baking sheets lined with greaseproof paper.
STEP 8- Bake the biscuits for 12-14 minutes until golden brown, remove from the oven and transfer to a cooling rack.
STEP 9- Using a wooden skewer, make a small hole in each biscuit whilst they are still warm.
STEP 10- Once completely cooled, decorate as desired, tie a ribbon through the hole and hang on the tree.
• 2 cups of plain flour
• 1 cup of table salt
• 1 cup of water
Put all ingredients into a mixing bowl and gradually add the water, mixing to soft dough.
Remove from the bowl, place on a flat surface and knead for 10 minutes (this helps to create a good smooth texture).
Leave the dough stand for approximately twenty minutes before working with it.
Whilst the dough rests cover 2 baking trays with greaseproof paper.
Place dough on floured work surface and roll out flat (approx ½ – 1cms deep) – roughly the depth of a pound coin
Using cookie cutters to cut out shapes.
Make a hole in the shape while the dough is still pliable to allow ribbon for hanging. Don’t make the whole too small or you won’t be able to get the ribbon through. An old chopstick is about the right size
Transfer shapes to the baking trays
Dry the dough in a very cool oven.
Alternatively you can leave the dough to dry naturally in the air. While it might be environmentally friendlier, the drawback with air drying is that it can take up to 48 hours for the decorations to dry, whereas it will only take about 4 hours in the oven. Oven drying – 200F/Gas Mark ¼
You are now ready to decorate your salt dough shapes.
Decorating is really easy, acrylic paints work best as they create a nice smooth finish but you can use any paints you have. A coating of PVA glue once they are dry gives a nice shiny finish if you have used poster paints. You can also add glitter and gems once the paint is dry using hot melt glue gun or PVA.
Wednesday, 19 December 2012
Christmas Traditions Around Europe
Christmas traditions vary greatly from country to country even within Europe. Even the way we say Merry Christmas is widely different. Here are a few examples:
Dutch: Zalig Kerstfeast, English: Merry Christmas, French: Joyeux Noel, German: Fröhliche Weihnachten Italian: Buone Feste Natalizie, Polish: Boze Narodzenie and Spanish: Feliz Navidad.
Denmark
An old Danish tradition is the Christmas plate. This was a tradition in the early days where rich Danes gave plates biscuits and fruit as presents to their servants. These plates were the nicest and best kind and were not used for everyday use; this is the reason why they became so collectable.
These days the Danish take great pride making their own decorations with bright paper, bits of wood and straw. The parents secretly decorate the tree, and children are not permitted to see the tree until dinner on Christmas Eve. The tree is then lit up and families gather around to sing carols and hymns.
In Denmark Christmas Eve is called Juleaften and is the biggest occasion of the year. Parties go on all night, with traditional prune-stuffed roast goose, red cabbage, fried pastries, and cinnamon-laced rice pudding called Grod.
The Christmas elves called Julenisse are appeased with rice pudding, and dishes of seeds are placed outdoors for wild birds.
France
Christmas in France has many different traditions. On Christmas Eve, children leave their shoes by the fireplace to be filled with gifts from Pere Noel. In the morning they also find that sweets, fruit, nuts and small toys have been hung on the tree. In cathedral squares, the story of Christ's birth is re-enacted by both players and puppets.
Nearly every French home at Christmas time displays a Nativity scene or crèche, which serves as the focus for the Christmas celebration. The crèche is often peopled with little clay figures called santons or "little saints."
Food is served in great abundance at the grand feast of the season, which is called le reveillon. Le reveillon is a very late supper held after midnight mass on Christmas Eve. The menu for the meal varies according to regional culinary tradition, but can include goose, turkey with chestnuts, oysters, pate de foie gras, poultry, ham, salads, cake, fruit and wine.
In France it is a time for the whole family to come together at Christmas time to holiday and worship. On the eve of Christmas beautifully lit churches and cathedrals, ring out Christmas carols with the church bells. Once dinner is over and the family has retired to bed, they leave a fire burning and food and drink on the table in case the Virgin Mary calls in. Children leave their shoes or wooden clogs called sabots in the hearth for the Christ Child or Pere Noel to fill.
Germany
In Germany the Christmas preparations often begin on the eve of December 6th. People often set aside special evenings for baking spiced cakes and cookies, and making gifts and decorations. Little dolls of fruit are traditional Christmas toys. Germans also make beautiful gingerbread houses and cookies. The German Christmas tree pastry, Christbaumgeback, is a white dough that can be molded into shapes and baked for tree decorations.
In parts of Germany, people believe that the Christ Child sends a messenger in Christmas Eve. He appears as an angel in a white robe and crown, bearing gifts. The angel is called Christkind. There is also a Christmas Eve figure called Weihnachtsmann or Christmas Man, he looks like Santa Claus and also brings gifts.
Some homes in Germany have several Christmas trees, and in all towns across Germany, they can be seen glittering and glowing. They may also have advent wreaths of Holly with four red candles in the center. They light one candle each Sunday and last on Christmas Eve.
Italy
The Christmas season in Italy goes for three weeks, starting 8 days before Christmas known as the Novena. During this period, children go from house to house reciting Christmas poems and singing. They are given money to buy presents.
Children wait until Epiphany, January 6, for their presents. According to tradition, the presents are delivered by a kind ugly witch called Befana on a broomstick. It was said that she was told by the three kings that the baby Jesus was born, she was busy and delayed visiting the baby. She missed the Star lost her way and has been flying around ever since, leaving presents at every house with children in case he is there. She slides down chimneys, and fills stockings and shoes with good things for good children and it is said leaves coal for children who are not so good
Poland
Traditionally, Advent is an important season in the Polish year, with special church services, known as Roraty, being held every morning at 6am. The four Sundays of Advent are said to represent the 4,000 years of waiting for Christ.
Special tasks carried out during Advent are the baking of the Christmas piernik or honey cake, and the making of Christmas decorations. Pierniki are made in a great variety of shapes, including hearts, animals and St Nicholas figures. Traditional decorations include the pajaki, which are handmade mobiles, stars and decorated egg shells. Pajaki are traditional decorations, colorful paper chains and lots of electric lights.
Beautifully lit Christmas trees are placed in all public arenas, outside churches and in homes. Traditionally the trees are decorated with shiny apples, gift walnuts, beautifully wrapped chocolate shapes and many homemade decorations and candles. On the top of the tree is a star or a glittering top piece. In many homes, sparklers are hung on the branches of the trees giving it a magical air.
Christmas Eve, Wigilia, is an important part of the Polish Christmas. Oplatek is served on this day it is a piece of bread pressed with a holy picture on the surface. Oplatek is more symbolic than real food. People once carried these oplatek from house to house and wish their neighbors a Merry Christmas. Nowadays, the bread is mostly shared with members of the family and immediate neighbors. As each person shares the bread, they would have to do two things: forgive any hurts that have occurred over the past year and to wish the person all the happiness in the coming year.
Christmas is celebrated with at least 12 different vegetarian dishes like: mushroom soup, carp, cabbage with pea, stuffed dumplings, and shells macaroni with poppy "makielki". In some homes some hay is put under the tablecloth to symbolise Christ's manger.
Spain
Christmas is a deeply religious holiday in Spain. In Spain it is a very festive time at Christmas. On Christmas Eve, as the stars come out, tiny oil lamps are lit in every house, and after Midnight Mass and Christmas Dinner, streets fill with dancers and onlookers. There is a special Christmas dance called the Jota and the words and music have been handed down for hundreds of years. They dance to the sound of guitars and castanets. Most homes have a manger; these are complete with carved figures. Children think of the Three Wise Man as the gift bearers. Tradition has it that they arrive on January 6th, the date the Wise Men gave gifts to Jesus. The Spanish especially honour the cow at Christmas because it is thought that when Mary gave birth to Jesus the cow in the stable breathed on the Baby Jesus to keep him warm. Christmas Eve is known as Nochebuena or "the Good Night." It is a time for family members to gather together to rejoice and feast around the Nativity scenes that are present in nearly every home. A traditional Christmas treat is turron, a kind of almond candy. Christmas Eve is the most important part of Christmas in Spain and dinner that day is the biggest meal of the year, people eat 'well' lobster is very common, and a roast of some sort is essential (usually lamb or suckling pig). In addition to all this, most families will also have soup (usually fish), and an abundance of other seafood, cheeses, hams and pates. Dinner starts late, at about 10pm and will go on for a couple of hours. Shoes are filled with straw or barley for the tired camels that must carry their riders through the busy night. By morning the camel food is gone and in place of the straw or barley are presents. Shoes also may be placed on balconies on the night of the 6th January in the hope that the Wise Men will fill them with gifts.
Dutch: Zalig Kerstfeast, English: Merry Christmas, French: Joyeux Noel, German: Fröhliche Weihnachten Italian: Buone Feste Natalizie, Polish: Boze Narodzenie and Spanish: Feliz Navidad.
Denmark
An old Danish tradition is the Christmas plate. This was a tradition in the early days where rich Danes gave plates biscuits and fruit as presents to their servants. These plates were the nicest and best kind and were not used for everyday use; this is the reason why they became so collectable.
These days the Danish take great pride making their own decorations with bright paper, bits of wood and straw. The parents secretly decorate the tree, and children are not permitted to see the tree until dinner on Christmas Eve. The tree is then lit up and families gather around to sing carols and hymns.
In Denmark Christmas Eve is called Juleaften and is the biggest occasion of the year. Parties go on all night, with traditional prune-stuffed roast goose, red cabbage, fried pastries, and cinnamon-laced rice pudding called Grod.
The Christmas elves called Julenisse are appeased with rice pudding, and dishes of seeds are placed outdoors for wild birds.
Christmas in France has many different traditions. On Christmas Eve, children leave their shoes by the fireplace to be filled with gifts from Pere Noel. In the morning they also find that sweets, fruit, nuts and small toys have been hung on the tree. In cathedral squares, the story of Christ's birth is re-enacted by both players and puppets.
Nearly every French home at Christmas time displays a Nativity scene or crèche, which serves as the focus for the Christmas celebration. The crèche is often peopled with little clay figures called santons or "little saints."
Food is served in great abundance at the grand feast of the season, which is called le reveillon. Le reveillon is a very late supper held after midnight mass on Christmas Eve. The menu for the meal varies according to regional culinary tradition, but can include goose, turkey with chestnuts, oysters, pate de foie gras, poultry, ham, salads, cake, fruit and wine.
In France it is a time for the whole family to come together at Christmas time to holiday and worship. On the eve of Christmas beautifully lit churches and cathedrals, ring out Christmas carols with the church bells. Once dinner is over and the family has retired to bed, they leave a fire burning and food and drink on the table in case the Virgin Mary calls in. Children leave their shoes or wooden clogs called sabots in the hearth for the Christ Child or Pere Noel to fill.
In Germany the Christmas preparations often begin on the eve of December 6th. People often set aside special evenings for baking spiced cakes and cookies, and making gifts and decorations. Little dolls of fruit are traditional Christmas toys. Germans also make beautiful gingerbread houses and cookies. The German Christmas tree pastry, Christbaumgeback, is a white dough that can be molded into shapes and baked for tree decorations.
In parts of Germany, people believe that the Christ Child sends a messenger in Christmas Eve. He appears as an angel in a white robe and crown, bearing gifts. The angel is called Christkind. There is also a Christmas Eve figure called Weihnachtsmann or Christmas Man, he looks like Santa Claus and also brings gifts.
Some homes in Germany have several Christmas trees, and in all towns across Germany, they can be seen glittering and glowing. They may also have advent wreaths of Holly with four red candles in the center. They light one candle each Sunday and last on Christmas Eve.
The Christmas season in Italy goes for three weeks, starting 8 days before Christmas known as the Novena. During this period, children go from house to house reciting Christmas poems and singing. They are given money to buy presents.
Children wait until Epiphany, January 6, for their presents. According to tradition, the presents are delivered by a kind ugly witch called Befana on a broomstick. It was said that she was told by the three kings that the baby Jesus was born, she was busy and delayed visiting the baby. She missed the Star lost her way and has been flying around ever since, leaving presents at every house with children in case he is there. She slides down chimneys, and fills stockings and shoes with good things for good children and it is said leaves coal for children who are not so good
Traditionally, Advent is an important season in the Polish year, with special church services, known as Roraty, being held every morning at 6am. The four Sundays of Advent are said to represent the 4,000 years of waiting for Christ.
Special tasks carried out during Advent are the baking of the Christmas piernik or honey cake, and the making of Christmas decorations. Pierniki are made in a great variety of shapes, including hearts, animals and St Nicholas figures. Traditional decorations include the pajaki, which are handmade mobiles, stars and decorated egg shells. Pajaki are traditional decorations, colorful paper chains and lots of electric lights.
Beautifully lit Christmas trees are placed in all public arenas, outside churches and in homes. Traditionally the trees are decorated with shiny apples, gift walnuts, beautifully wrapped chocolate shapes and many homemade decorations and candles. On the top of the tree is a star or a glittering top piece. In many homes, sparklers are hung on the branches of the trees giving it a magical air.
Christmas Eve, Wigilia, is an important part of the Polish Christmas. Oplatek is served on this day it is a piece of bread pressed with a holy picture on the surface. Oplatek is more symbolic than real food. People once carried these oplatek from house to house and wish their neighbors a Merry Christmas. Nowadays, the bread is mostly shared with members of the family and immediate neighbors. As each person shares the bread, they would have to do two things: forgive any hurts that have occurred over the past year and to wish the person all the happiness in the coming year.
Christmas is celebrated with at least 12 different vegetarian dishes like: mushroom soup, carp, cabbage with pea, stuffed dumplings, and shells macaroni with poppy "makielki". In some homes some hay is put under the tablecloth to symbolise Christ's manger.
Christmas is a deeply religious holiday in Spain. In Spain it is a very festive time at Christmas. On Christmas Eve, as the stars come out, tiny oil lamps are lit in every house, and after Midnight Mass and Christmas Dinner, streets fill with dancers and onlookers. There is a special Christmas dance called the Jota and the words and music have been handed down for hundreds of years. They dance to the sound of guitars and castanets. Most homes have a manger; these are complete with carved figures. Children think of the Three Wise Man as the gift bearers. Tradition has it that they arrive on January 6th, the date the Wise Men gave gifts to Jesus. The Spanish especially honour the cow at Christmas because it is thought that when Mary gave birth to Jesus the cow in the stable breathed on the Baby Jesus to keep him warm. Christmas Eve is known as Nochebuena or "the Good Night." It is a time for family members to gather together to rejoice and feast around the Nativity scenes that are present in nearly every home. A traditional Christmas treat is turron, a kind of almond candy. Christmas Eve is the most important part of Christmas in Spain and dinner that day is the biggest meal of the year, people eat 'well' lobster is very common, and a roast of some sort is essential (usually lamb or suckling pig). In addition to all this, most families will also have soup (usually fish), and an abundance of other seafood, cheeses, hams and pates. Dinner starts late, at about 10pm and will go on for a couple of hours. Shoes are filled with straw or barley for the tired camels that must carry their riders through the busy night. By morning the camel food is gone and in place of the straw or barley are presents. Shoes also may be placed on balconies on the night of the 6th January in the hope that the Wise Men will fill them with gifts.
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