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/ck/ - Food & Cooking

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File: 184 KB, 745x559, Christstollen-745x559-05ecfdf62f1ad3a6.jpg [View same] [iqdb] [saucenao] [google]
6993096 No.6993096 [Reply] [Original]

Post famous Christmas pastries from your country!

>> No.6993101
File: 55 KB, 480x633, mette_jul-031546_2.jpg [View same] [iqdb] [saucenao] [google]
6993101

Fuck yeah klejner!

It's basically deep fried cookies with lemon, cardamom and vanilla.

>> No.6993120
File: 46 KB, 468x234, fresh from the oven.jpg [View same] [iqdb] [saucenao] [google]
6993120

>>6993101
>lemon
I'll burn down your house if you serve me klejner with lemon in them.
Might as well put fucking raisins in there while you're at it.

My grandmother used to make jodekager. I'm a sucker for cinnamon so those stand out when I think back.

>> No.6993146

>>6993096
Sternanis in Stollen?

>> No.6993248

>>6993120
They always have and always will have lemon zest in them you shitty edgelord :^)

>> No.6993295
File: 169 KB, 1600x998, fruitcake.jpg [View same] [iqdb] [saucenao] [google]
6993295

Infamous is still famous

>> No.6993311
File: 158 KB, 900x673, gingerbreadhouse.jpg [View same] [iqdb] [saucenao] [google]
6993311

>> No.6993318
File: 63 KB, 960x540, img7.jpg [View same] [iqdb] [saucenao] [google]
6993318

>>6993311
I made one of these recently. I dont know why I made it mid-year but it was nice. Pic related.

>> No.6993328
File: 364 KB, 1024x680, Rugula-5674484917_ca392ed509_b.jpg [View same] [iqdb] [saucenao] [google]
6993328

>>6993096
My mom always used to make rugula around the silly season, I miss her cooking.

>> No.6993330
File: 33 KB, 608x344, bb78881eee2c4ff786fcdb9e24b9087e761da6a6.jpg [View same] [iqdb] [saucenao] [google]
6993330

Christmas pudding is serious business

>> No.6993340

>>6993101
My dad's family makes something that looks exactly like this, but boiled in honey and topped with cinnamon and pine nuts

>> No.6993344
File: 17 KB, 295x171, xmascakes.jpg [View same] [iqdb] [saucenao] [google]
6993344

What? I like em.

>> No.6993351

>>6993295
Something is dreadfully wrong with that quiche

>> No.6993358

>>6993096
Is that some mother fuckin' Stollen?

>> No.6993366
File: 52 KB, 650x433, MG_7114-001-650x433[1].jpg [View same] [iqdb] [saucenao] [google]
6993366

swastika tarts

>> No.6993368

>>6993351
Not a quiche it's fruit cake

>> No.6993371

>>6993096
why raisins, why?

>> No.6993376

>>6993371
moisture, sweetness, texture

>> No.6993378
File: 610 KB, 2288x1712, festive.jpg [View same] [iqdb] [saucenao] [google]
6993378

>> No.6993379

>>6993366
And gingerbread cookies in same design.
https://www.varusteleka.com/en/product/ruotsalainen-joulutahden-muotoinen-piparkakkumuotti-repro/26933/

>> No.6993385

>>6993295
If only people didn't buy that neon fruit brick shit it wouldn't be infamous at all. Or at least it wouldn't be AS infamous.

>> No.6993387
File: 45 KB, 440x400, recipe-image-legacy-id--413_13.jpg [View same] [iqdb] [saucenao] [google]
6993387

does anyone else mince pie?

>> No.6993670

>>6993358
Yes.

>> No.6993863

>>6993328
These are so fucking based. You like the fruity jam ones or the chocolate ones better?

>> No.6993879

>>6993366
also a good band name

>> No.6993893
File: 120 KB, 883x629, rétes.jpg [View same] [iqdb] [saucenao] [google]
6993893

>>6993096
poppy-seed and cherry strudel

>> No.6993894

>>6993387

sugar dusting on mince meat?

>> No.6993902

>>6993295
Why do people hate this? Minus all that fruit gelatin crap, it's pretty good.

>> No.6993928

>>6993894
Yes. They are actually sweet. There is no meat in them, but historically there was (supposedly can be traced back to 13th Century according to Wiki), although some types still use animal suet I beleive.

The 'mincemeat' mixture is typically apple, sultanas, raisins, candied peel and spices such as cinnamon, nutmeg, ginger, cloves.

>> No.6993931
File: 2.46 MB, 4724x2897, Panettone-Vergani-Enrico-Su----Ummarino.jpg [View same] [iqdb] [saucenao] [google]
6993931

This isn't actually pastry, is it?
Curious to know if this is even known outside of my country.

>> No.6993955

>>6993931
Feel like a friend's grandmother used to make something like that around Christmas

>> No.6993961

>>6993931

They sell it everywhere in America. It's disgusting.

Christmas Tree Shops carry a dozen varieties around this time of year.

>> No.6994060

>>6993931
I know it but don't like it. Stollen is better. Have you had Stollen?

>> No.6994065
File: 233 KB, 1200x1200, 200034_elisenlebkuchen.jpg [View same] [iqdb] [saucenao] [google]
6994065

LEBKUCHEN IS LEBEN.

>> No.6994072
File: 182 KB, 434x276, lebkuchen-recipe.jpg [View same] [iqdb] [saucenao] [google]
6994072

>>6994065

Yup.

>> No.6994084
File: 85 KB, 680x380, Verona_Pandoro.jpg [View same] [iqdb] [saucenao] [google]
6994084

>>6994060
Nope, never heard of it. Doesn't look all that different.
Here's another we have

>> No.6994088

>>6994065
love these, I bought some in Aachen a few years back

>> No.6994098

>>6994084
Yeah it looks similar but it's a lot richer, more dense and sometimes a bit crumbly.

>> No.6994102
File: 13 KB, 216x166, Fruitcake.jpg [View same] [iqdb] [saucenao] [google]
6994102

>>6993096

I love these things.

>> No.6995788
File: 66 KB, 989x826, 40292-hi-LoveYourRaisins.jpg [View same] [iqdb] [saucenao] [google]
6995788

>>6993371
Don't eat raisin, let raisin eat you.
then you appreciate raisin.

>> No.6995796
File: 12 KB, 300x210, 7f83b45ec5a20ab5b4aa51f53f139e26.jpg [View same] [iqdb] [saucenao] [google]
6995796

>> No.6996307
File: 70 KB, 400x400, yule-log-400x400.jpg [View same] [iqdb] [saucenao] [google]
6996307

Yule Log, or bûche de Noël. Got a Pagan friend who makes one of these every year for the Winter Solstice and without fail it's the best cake I've had that year. It's like a gigantic, moist, delicious and infinitely better Swiss Roll.

>> No.6996345
File: 131 KB, 2048x1508, hell YEAH.jpg [View same] [iqdb] [saucenao] [google]
6996345

They're not really a Christmas Pastry but I just remember my mother making them every Christmas time.

>> No.6996357

>>6996345
suomi on paras :DDDD
saatanan perkele vittu :DDD

>> No.6996454

>>6993931
my family get one for christmas morning every year from lidl (I'm a bong)

>> No.6996485
File: 360 KB, 600x600, 23_0.png [View same] [iqdb] [saucenao] [google]
6996485

>>6993096
Baumkuchen always was a christmas thing in my family but i guess you can get them all year

>> No.6996573

>>6996345

That looks nice, any other mongolian christmas traditions?

>> No.6996589

>>6996485
god, they are so delicious.

>> No.6996601

>>6996485
I found out through /int/ they are apparently big in Japan.

>> No.6996606
File: 265 KB, 416x300, putin-sucks-movie-2.gif [View same] [iqdb] [saucenao] [google]
6996606

>>6996601

Anything western is popular in Japan.

>> No.6996607

>>6996485

that's the most oddly-constructed food i've ever seen. i'm trying to imagine how it's prepared, but i have no ideas.

>> No.6996612

>>6996607

In a high sided bundt pan...obviously

>> No.6996620

>>6996607
https://www.youtube.com/watch?v=0OX-pUQCwmM

not sure why the baker cuts it in piece before the chocolate gets applied

>> No.6996623

>>6993931
I make a few every year

>> No.6996630

>>6994065
>>6994072
I don't know what these taste like, but they look fucking delicious.

Why is German food not more of a thing in 'Murka? We have influences, especially in the Midwest, but Italian/French remains the most popular kind of European food.

>> No.6996639

>>6996630
German identity and culture in the USA was almost completely stomped out during WW1&2.

>> No.6996643

>>6996601

like alphaville?

>> No.6996646

>>6996639
Yeah, that actually makes sense. I say bring it back, because I fukken love sauerkraut and sausages. German food > red sauce Italian.

>> No.6996655

>>6996630

lebkuchen is a divisive thing, though. and it heavily depends on the specific product how it tastes.

I like almost any christmas pastries, but I know people who don't like the whole range of tastes that is common in germany.

Also german food or dishes aren't necessarily worth promoting in most cases, except for any bakery related products which I think are very well worth promoting as there often is nothing comparable in most countries.

>> No.6996656

>>6993120
J-jewcakes?

>> No.6996659

>>6996630
I'm not sure why we don't have more German breads. Most bread here is super processed fluffy bread or shitty French baguette in the US. The dense, dark breads that Germany has are truly the best in the world and can be found at a bakery on almost every street corner in Germany.

>> No.6996666

>>6996656
Indeed

>> No.6996670

>>6996655
I think there's still a lot of German influence on 'Murkan cuisine, especially in the midwest. Americans love Bratwurst, even the mediocre Johnsonville kind, and Oktoberfests are always popular. I just don't get why there isn't a family-style restaurant where I can go in and get sauerbraten and boiled potatoes, but there are at least 5 shitty Italian joints in my town.

>>6996659
White bread has its place, but at this time of year I want something dark to dip in soups and stews.

>> No.6996677

>>6996670
>White bread has its place, but at this time of year I want something dark to dip in soups and stews.
Why doesn't the US make any good German bread? I know Germany has Baker's guilds, but it cannot be that difficult to produce. Baking is a science, and the formula for these breads have been around for generations. Is is just lack of appetite for and general ignorance of German breads?

>> No.6996679

>>6993330
I'll eat this any time of year tbh.

>> No.6996680
File: 148 KB, 468x369, ævleskiver.jpg [View same] [iqdb] [saucenao] [google]
6996680

>>6993101
Klejner with lemon or orange zest god yes. Haven't made them with anything else.

>>6993120
Love these, gotta remember to make some this christmas.

Pic related, traditional Æbleskiver with yeast and a piece of fruit inside (should be apple if done correctly, but add whatever you feel like).

>> No.6996683

>>6996659

to be fair, we have a lot of industry trash here, too. our traditional bakers are rapidly vanishing and with them a huge variety of different breads and other kinds of baked goods. many smaller bakers are just buying premixed ressources and process it further, because the prices are too low to invest any more time into the product. this has two effects - first, everything tends to taste the same, because the premixes come from 2, maybe 3 industry giants who sell to many small bakeries. second the bakers die off because they lose identity of their products, unique selling points, customers to the even cheaper competition.

the larger chains with the lowest prices (far too low to produce any form of acceptable quality) buy prebaked, frozen goods manufactured in poland and just reheat it when needed. This part of the market is almost overwhelmingly large today.

there are, comparatively, few "tradtional", "artisanal" (if that is the proper term) bakers left, but many of them produce really great, unique, interesting and traditional goods that are well worth their status as unesco world heritage.

>> No.6996688

>>6996677

it shouldn't be exactly hard to produce german-style bread anywhere else. for most of them you just need wheat, rye, water, salt. if you want to go a bit fancy maybe barley, oat, spelt, but there is such a large variety on bread it's not really possible to generalise.

>> No.6996726

>>6996630
The city I live in had German founders, does Christkindlmarkt and Oktoberfest, has a German heritage society, has German horns on the flag and logo. Our sister city is Paderborn, Germany. So I guess it is kind of celebrated here. Not sure we have any actual German restaurants though. A quick google shows them all a bit out of the way.

I don't think my family has any German heritage but some of these look good. Might be nice to have a Christmas dessert that isn't cheesecake or fudge.

>> No.6996811

>>6996726

Paderborn incidentally has one of the biggest christmas markets in the region.

>> No.6996941

>>6996656
Best prepared in a gas oven

>> No.6997117

>>6996573
Well there's >>6993366
We also eat rice porridge with a single almond on it. Whoever gets the almond in their bowl gets to make a wish.

>> No.6997153
File: 39 KB, 600x400, pfeffernusse.jpg [View same] [iqdb] [saucenao] [google]
6997153

Not from my country, but pfeffernusse pretty much taste like christmas to me.

>> No.6997215

>>6993344
...I love these.

>> No.6997376

>>6993961
What. Panetonne is god tier when made properly and therein lies the problem. Probably more than anything else industrially made Panetonne is shit. I know because they pull the same fake panetonne stunt here in the UK. You really have to go out of your way to get a good one.

I like stollen but homemade christmas cake (the dark rich version) and pudding are god tier and they are pretty easy to make and use cheap ingredients. They used to be the most expensive ingredients back when it was first invented, but now dried fruit and spices are much much cheaper.

>> No.6997480

>>6996680
I eat these year round. My grandfather brought the recipe over from Denmark, and they are SO FUCKING GOOD

>> No.6997508

>>6997153
>pfeffernusse
We used to have these around crimbus time. We called them peppernuts, and did not ice them though. Used to eat the batter raw all the time. Had so many that by the time I was in my teens I could hardly look at them.

>> No.6997515

>>6993931
I fucking love Panettone

>> No.6997521
File: 83 KB, 800x600, Vanillekipferl.jpg [View same] [iqdb] [saucenao] [google]
6997521

Vanillekipferln master race coming through.

>> No.6997525

>>6996620
Well, so that each piece is coated entirely.
More chocolate per piece.