Polish Christmas Eve Traditions From An Ancient Feast
The article highlights Polish Christmas Eve customs described in The Art of Polish Cooking by Alina Zeranska. It notes the meatless meal, the white wafer, inviting the lonely, and an extra place for travelers, with dishes like Baba with Raisins and other Polish favorites adapted for American kitchens.
MENTIONED IN THIS ARTICLE
Poland
Alina Zeranska
Warsaw
Sorbonne
Pittsburgh
Zeranska
BABA
Doubleday
Dalta Queen Punch and Mocha Rice Pudding Feature
A party menu features Delta Queen styled punch made with bourbon and fruit garnishes and a mocha meringue rice pudding. The pudding blends cooked rice milk sugar and egg yolks with an instant coffee meringue and a chocolate topping for a creamy dessert.
Safari Hotel Featured in National Magazine Spotlight
A Scottsdale restaurant Safari Hotel garners national attention in a magazine feature that spotlights a dining spot in each of the fifty states. The text provides a chili con queso dip recipe with ingredients including chili can carne, cheddar cheese, jalapenos or green chilies, and steps to melt and serve in a chafing dish with corn chips.
MENTIONED IN THIS ARTICLE
Scottsdale
Nutmeg Historic Fruitcake Recipes From Ancient Times
Festive fruitcake origins trace to Norman England and earlier claims point to Ramses III in 1200 B C. The piece lists an Egg Nog Frosting recipe and instructs on ingredients and baking steps for two fruitcake pans, noting storage and quick preparation for holidays.
MENTIONED IN THIS ARTICLE
England
Ramses III
Egypt
B.C
Also Mentioned on This Page
Maxine Marshall
Seagram
Pawure
Curacao
Delta Bourbon
Safari
Arizona
Coe
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