Global Cuisine

When I was a kid, I loved all the Christmas smells and scents coming from the kitchen! From the french toast that we would eat for breakfast to the delicious roasted chicken, not the boiled cabbages (ugh), the house smelled like cinnamon, spices, and pine. I called my mom to ask for her Drunken Pears recipe because the Holidays are coming and I want to fill my house with those smells from my childhood. Except that now I might eat the pears instead of just drinking the hot syrup, like when I was kid :D
For the Global cuisine challenge.

Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner.

For the Global cuisine challenge.

Santa also has a wish-list of his favorite cookies! These are just some of the many holiday cookies he hopes to find while traveling around the globe.

Global Cuisine.

I used three inspirations for this panel:

1) In the mid 1980's, my friend Maria invited me to assist her in preparing her family's holiday tamales. After all these years, I can still smell and taste her pork and garlic filling!

2) In the mid 1990's, my husband and I went to Cancun. Instead of staying on the strip, we opted to shop, dine and stay downtown. We ate dinner at a friendly neighborhood restaurant, had the best tortilla soup with a clear chicken broth base, and were serenaded by musicians.

3) My sister makes a deee-licious Mexican cranberry cosmopolitan!

My aunt and I traveled to Portugal and I totally fell in love with the country! I took an unusual delight in photographing shaped breads in the shop windows (and mourned for the poor crocodile who lost its arm!). As I recall, I always ate chicken for dinner while my aunt always ate sea bass. I'd go back in a heartbeat!

Global Cuisine.

My grandfather was Finnish. I would have liked to feature one of his favorite meals, but he didn't like Finnish food! I remember that when he and Grandma were planning to travel to Finland (they, and others in the family were world travelers), he was SO worried that he wouldn't be able to eat. However, Grandpa did have a sweet tooth. So, I incorporated traditional holiday cookies and mulled wine into this panel. Also, it's my understanding that mistletoe is not a custom in Finland, so for my "sweetheart sphere" I used a ribbon-wrapped, clove-studded orange that is commonly used for holiday decorating.

Flavors and foods of France. Bilingual so you can learn some French words.

One of the most convincing combinations of simplicity and tastefulness is the Spanish version of breakfast: toasted bread, soaked with olive oil and topped with fresh tomato puree + salt is the perfect way to begin a day. It has everything: crunchy, warm, fruity, fresh and healthy – and with an extra slice of jamon iberico it is a delicacy.

All the flavors of Sri Lanka inspired by a trip to Sri Lanka.

Recipe is handdrawn, alkohol marker, ingredients are drawn from nature. delicious cookie!

GLOBAL CUISINE: I love to bake but I was always intimidated by cream puffs. Turns out they’re one of the easiest pastries ever! ...& so versatile! Make mini savory ones for appetizers or cream filled ones for dessert. Either way they always get a lot of OOOH-La-Las!

I am very fond of South Indian cooking! It has such a great variety, many different vegetables are used, as well as many spices – and most of all because it is cooked with coconut oil and freshly grated coconut. So here is one of my favorite curries, acutally very simple to make and sooo tasty.

One of my favourite memories of drinking Mulled wine was at the Christmas markets in and around Frankfurt. Although it was bitterly cold there was a lovely smell of spicy warming, wine infused with the cinnamon and cloves. As well as other delicious foods that were being served at the markets.

For the Global cuisine challenge

Nasi Tumpeng is Rice dish (yellow rice or rice with coconut milk or steamed rice) with side dishes originated from Java, Indonesia. Usually tumpeng served during special occasions like birthdays, wedding, etc, to show gratitude and blessings. Traditionally, there should be balance between meat, egg, and vegetables. Nowadays side dishes can be any variation.