3-Traditional-Fall-Recipes-From-Around-the-World
November 18, 2011
•Le Cordon Bleu
•Seattle
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3 Traditional Fall Recipes From Around the World
Each year, autumn is celebrated all over the world. For some it simply means crisp, cool nights, colorful leaves and the smell of pumpkin pie and apple cider throughout the town. In other parts of the world, the traditional time of harvesting is celebrated in other ways. This can mark the harvesting of crops to feed the family or mark the time of ancient religious or cultural beliefs. The Seattle culinary scene is a great place to experience all that American autumn has to offer. However, if you feel like trying out some of your own culinary techniques this season, get inspired with these three traditional harvest-time recipes from around the world.
Africa: The Festival of the Yams
This time of harvest celebration marks a joyous day in many African cultures. The yam is a staple for many parts of Africa (particularly the western portion) and on this day, yams are offered to the gods first and are then celebrated and enjoyed by those of the village secondly. Here is a traditional recipe for yam preparation that is simple to make and easy to love.
Traditional Yam Preparation
Ingredients:
Yam
Salt and pepper to taste
Butter to taste
Preparation:
1. Cut yams into large pieces and wrap in aluminum foil. (Traditionally banana leaves are used, but aluminum foil will work as well.)
2. Bake in the oven (375 F) or on a hot grill until softened. Usually 25-35 minutes.
3. Carefully remove from hot foil and add salt, pepper and butter to taste.
Germany: Oktoberfest
In Germany, autumn time means Oktoberfest – lots of celebrating and reasons to count blessing and also enjoy some great food and brew too! Traditionally, this time was of celebrating the return of cow herders and shepherds from the mountains. The animals were adorned in flowers and the villagers dressed in costume to welcome them back to the village.
German Kartoffelsalat (Traditional Potato Salad)
Ingredients:
8-10 salad potatoes
1 onion
1/2 cup of warm meat broth
white wine vinegar, sunflower oil and salt and pepper to taste
Directions:
1. Steam the potatoes in their skins until tender.
2. Next, scrape them and let them cool slightly until just warm.
3. Dice the whole onion up into small pieces and slice the potatoes thinly, combining with the onions in a large bowl.
4. Next coat the mixture with warm meat just enough so that they are completely moist but are not completely soaking in the broth and let it sit for about an hour.
5. Add sunflower oil, vinegar, salt and pepper to taste. Use your own judgment and culinary techniques to decide the exact consistency you would like the salad to have. Usually moist, but not too watery is the way to go with potato salad.
China: The Moon Cake Festival
This ancient Chinese festival is celebrated in the eighth month of the calendar year and while many believed that the main reason for celebration was the harvest, many believe that the celebration has more to do with the ancient Chinese beliefs and the union of man’s spirit with nature. The staple of these festivities has always been the appropriately names Moon Cake.
Moon Cake
Ingredients:
4 cups all-purpose flour
2 teaspoons baking powder
1/2 cup granulated sugar
2 tablespoons dark corn syrup
1/2 cup vegetable oil
2 eggs
7 tablespoons cold water
1/4 cup chopped dates
1/4 cup orange marmalade
1/2 cup coarsely chopped walnuts
1/4 cup sweetened flaked coconut
1/2 cup coarsely chopped raisins
1 egg
1 tablespoon milk
Directions:
1. Preheat oven to 350 F.
2. Combine dates, marmalade, walnuts, coconut and raisins in a medium bowl and set aside.
3. Next. Begin sifting flour, baking powder, and sugar together in a large bowl.
4.Once these are mixed, slowly beat corn syrup and oil in, adding eggs one at a time.
5. Next begin sprinkling in just enough cold water to hold the dough together.
6. Roll out dough between two pieces of wax paper and then carefully remove the top sheet of wax paper.
7. Cut out rounds. Place about 2 tablespoons of filling in the center of each round. Gather the edges of dough, and pinch together the edges in order to seal in the filling and then begin making the pastry dough into a ball shape and place on an ungreased cookie sheet, seam side down. Slightly flatten the tops.
8. The glazed can be made by whisking together the eggs and milk. Brush tops and sides of the pastry with the glaze.
9. Bake until golden browned – usually this will take 25-30 minutes
10. Let cool on cookie sheet and enjoy!
This article is presented by Le Cordon Bleu College of Culinary Arts in Seattle. Le Cordon Bleu College of Culinary Arts in Seattle offers culinary arts and pâtisserie and baking training programs in the Seattle, Washington area. To learn more about the class offerings, please visit Chefs.edu/Seattle for more information.
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