Posted by sherry on December 11, 2000 at 18:14:57:
In Reply to: Dominican republic posted by Lindsay on December 11, 2000 at 13:07:11:
: Does anyone have a Christmas recipie from the dominican Republic.
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Very few salad recipes utilized for the Holiday Season embody such a variety of flavors and textures, and serve up as a green and red holiday color-coordinated starter. Our Christmas Eve Salad is another recipe in a collection of Holiday cooking from the American Southwest.
Get your pinatas ready and the guests gathered because this recipe is a sure-fire way to taste the holiday flavors on the American Southwest.
Christmas Eve Salad (Serves 4)
Salad Ingredients:
2 Beets; Cooked, Peeled and Cubed
3 cups Jicama; Peeled and Cubed
(Available in most Produce Departments)
4 Oranges; Peeled, Sectioned and Cut into Chunks
1/4 cup Fresh Cilantro; Chopped
1/2 cup Peanuts; Chopped
Salt and Freshly Ground Pepper to Taste
4 to 8 Large Lettuce Leaves
Dressing Ingredients:
2 Green Onions; Thinly Sliced
2 Tbs. Honey
1/4 cup Fresh Lime Juice
1/2 cup Olive Oil
Combine beets, jicama, oranges and fresh cilantro in a bowl and allow to chill until ready to serve. Blend dressing ingredients in a lidded jar or mixing bowl. Just before serving, pour dressing over salad, toss to distribute dressing, then arrange on lettuce leaves and top with chopped peanuts.
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Christmas in Spain is a vast festival that combines the religious spirit of the Nativity with the delights of the table. In village markets and urban areas throughout Spain, each holiday specialty recipe is carefully prepared for holiday feasting and gift-giving.
Extraordinary dulces (sweets) including sugared-fruits, cream-filled cakes and pastries oozing with jam, fill shops and tearooms everywhere. Just in case you aren't making a trip to Spain for the holidays, try preparing this almond-puff cookie tonight and you'll get a taste of Spanish holiday baking courtesy of The Cook & Kitchen Staff at Recipe-a-Day.com.
Almendrados Almond Cookies (Makes About 3-Dozen Cookies)
Ingredients:
2 cups Blanched Almonds; Finely Chopped
2 Egg Whites; At Room Temperature
1 cup Confectioners’ Sugar; Sifted
1 tsp. Vanilla Extract
Pre-heat over to 325-F degrees. Lightly toast the almonds and set aside to cool when complete. Beat egg whites until stiff, but not dry. Gradually add sugar, beating constantly. After the confectioners’ sugar has been added, beat 5 to 8-minutes longer. Fold in almonds and vanilla. Place by spoonfuls or shape into rings on a greased cookie sheet. Bake for 17 to 20-minutes or until cookies just begin to color. Removed from cookie sheet to cool. Serve or store in an airtight container.