BACK

american traditional christmas dinner

The Perfect Christmas Dinnerso I want you to imagine this years,coming to an end you're winding down

Joshua Weissman

Updated on Jan 18,2023

The Perfect Christmas Dinner

so I want you to imagine this years,coming to an end you're winding down,everything just feels good but there's a,problem you're eating the same thing,that you've eaten every single year your,entire life not anymore welcome to my,ideal holiday feast,ah,ready for a Christmas story children,yeah,yeah it was the night before Christmas,Evan was preheated to 375 degrees,Fahrenheit,remove and let cool slightly brush the,buns with egg bake for about 15 minutes,in a heat proof Bowl the warmed milk,stir in the yeast the end that was,beautiful man now if you have children,or you're a child or you act like a,child it's the holiday season the,perfect buy and 50 off on Amazon the,Link's in the description happy holidays,foreign,that's not what this is at all one thing,I do want to say because I feel like I,haven't had a one-on-one with you in a,while years coming to an end I feel so,many new things coming and I just wanted,to share with you that we're developing,a ton of new ideas that we've never done,before because we're very focused on,making new things that you guys are,going to love so thank you we love you,we hope you have an amazing holiday,season filled with hopefully good food,let's face it we like consistency we're,very habitual creatures we do the same,thing to make things easier that doesn't,need to apply to everything like the,meal that you have on Christmas money,and if I also but my meals are at least,exciting this is one piece I could,consistently do for years and years and,years so with all that being said let's,make this shall we listen you're asking,for more recipe based content you're,gonna get it pull your pants up Buckle,them extra tight we've got a 48 hour,truffle short rib Beef Wellington Lord,smoked non-preg pow prime rib Sichuan,honey rolls a potato dish that's finally,something different and several other,goodies that'll have you saying mommy in,no time oh and uh don't forget we did,holiday cookies too now let's begin if,you're gonna make any of these things,please make the short rib Wellington and,forget all your troubles FYI you have to,start this three whole days before you,can eat it wait Josh I thought you said,48 Hours hold your horses buddy first,you're gonna need about a five to six,pound bone in short rib plate this isn't,that bad boy with salt and pepper vacuum,seal it in your largest fact bag,obviously prior to sealing this you can,totally sear it and well I didn't hear,but to be honest it wouldn't hurt you,can also freeze it if you don't have a,sous-vide anyway once it's sealed drop,it into a sous-vide bath set to 69,degrees Fahrenheit nice for 48 hours,obviously try to time this in a way that,you'll be around once that 48 hours,timer gets Ding-A-Ling now remove that,hot boy from the water bath place it on,a sheet tray Place Another sheet tray on,top and weigh it down with something,like a can of beans or whatever will,flatten it out about 15 to 20 pounds of,pressure now make sure that that is flat,and refrigerate overnight now a day,before cooking we start the chocolate,chip cookies from my cookbook which yes,I'll give them to you for free here,because I love you but you should get,the book it's a number one New York,Times bestseller Link's in the,description now very simple medium sized,Bowl add three quarters of a cup or 160,grams of light brown sugar three,quarters of a cup or 150 grams of white,sugar one and a half teaspoons or 9,grams of salt was set together then,whisk three quarters of a cup or 168,grams of melted unsalted butter then,whisk in one whole egg and one egg yolk,followed by two teaspoons or eight grams,of vanilla extract half a teaspoon or,two grams of baking soda one smooth and,homogeneous stir in one and a quarter,cup plus one tablespoon or 197 grams of,all-purpose flour mix until you get a,smooth dough and please resist the urge,to give the gocock 3000 to your cookie,spoon and add 8 ounces or 225 grams of,rough chopped chocolate ideally around,60 to 70 cacao if you like dark,chocolate fold together gently cover,with plastic wrap and refrigerate,overnight night now for the next cookie,there's a bit of a story after much,verbal abuse towards Snickerdoodles from,me and a few others in our Discord which,the link for that is in the description,I decided to make amends specifically to,Kendrick by making only the finest of,Snick and doodle medium-sized mixing,bowl one cup or 227 grams of unsalted,butter as softened as humanly possible,you know without being melted cream that,together using an electric handheld,mixer with one and a half cups or 315,grams of granulated sugar until light,and fluffy then beat in two whole eggs,and one egg yolk followed by two and a,half teaspoons or 12 grams of vanilla,extract now in a separate Bowl add two,and a half cups or 375 grams of,all-purpose flour one and a quarter,teaspoon or six grams of fine sea salt,not kosher salt not rock salt fine sea,salt please one and a half teaspoons or,two grams of cream of tartar half a,teaspoon or

Let ALLEASYRECIPE's experts help you find all easy recipe on your daily cooking!

Find easy recipe (It's Free)
Healthier
More Variety
More delicious
3.5K Ratings

WHY YOU SHOULD CHOOSE ALLEASYRECIPE

ALLEASYRECIPE has the world's largest selection of easy recipe to choose from, and each recipe has a large number of cooking course, so you can choose recipe for your daily cooking or working without any hassle.

Traditional Christmas Foods

Traditional Christmas Foods

The very mention of Christmas brings many images into the minds of those who celebrate the joy-filled,holiday.,Thoughts of family gatherings, shopping sprees, Christmas lights, gift exchanges, stockings,packed with sweets, Santa Claus, reindeer, and snow-covered postcards all bring a smile,to one’s face if they truly enjoy the holiday season.,Yet, one other very important element of the holiday should also come to mind.,FOOD.,There are many different dishes associated with Christmas.,What are a few of these and how long have they been a part of the Christmas tradition?,There are many foods that people living in the 21st Century look forward to as part of,the upcoming Christmas feast, but, believe it or not, the “traditional” Christmas,meal has changed a lot over the years.,With that being said, there are a few of the modern, staple delights that have been around,for a very long time.,One of the most popular dishes is known as Christmas pudding, or plum pudding.,Despite the name, it is actually made with several different kinds of mixed fruits.,Christmas pudding is customarily served on Christmas Day, and it dates back to Medieval,England.,An odd tradition once associated with the dish was the practice of hiding coins inside,the pudding.,Whoever found a coin got to keep it.,The pudding was sometimes even lit aflame before being brought to the table!,Another Christmas favorite with origins from the medieval era is known as mince pie (or,minced meat pie).,Mince pies are a sweet dessert made by mixing fruits, spices, and different types of meat,inside a tasty pastry shell.,By far, the most popular meats served at Christmas time have always been ham, goose, duck, and,pheasant.,In the United States, turkey (a bird native to North America) became very popular during,the 20th Century.,One of the more popular Christmas dessert treats is gingerbread.,Gingerbread is typically made in the form of small men.,In fact, “gingerbread men” have become one of the most recognizable symbols of the,holiday.,Gingerbread is also used to create small houses.,The houses are commonly decorated with icing and candy.,One beverage associated with the holiday is eggnog.,Eggnog is a sweet beverage made with milk, sugar, and eggs.,Adults sometimes mix alcohol in with the drink.,These are just a few of the traditional food items many people eat at Christmas.,As the holiday continues to grow and change, surely more dishes will be added to our Christmas,traditions.

Gordon Ramsay's Ultimate Guide To Christmas Side Dishes

Gordon Ramsay's Ultimate Guide To Christmas Side Dishes

christmas morning in the ramsey,household always starts with a late,breakfast of deliciously creamy,scrambled eggs and smoked salmon this,recipe is a ramsey family tradition on,christmas day,smoked salmon scrambled egg and,croissant it's rich sumptuous and,incredibly easy to do,first the croissants slice them into,rounds and season them lightly with salt,and pepper the secret behind a really,good breakfast,is in the timing,all the questions on first smoked salmon,on top and then the scrambled egg put,the quetzals in a dry pan and toast you,don't need oil because the questions,have a lot of butter in them,this is a great way to transform day old,croissants giving them a delicious new,life,just start to see them toasting,almost listening,in the pan and that's the butter,inside that smell,is amazing almost smells like a sort of,caramelized waffle,absolutely delicious toast them all,around,both sides,and then out,next,just get the smoked salmon and sort of,twist it,and let it fall,over the question,let it sit,naturally,on top of the toasted cressel,a little twist,and over,right scrambled eggs,eggs into the pan,never whip up the eggs beforehand,you break down the egg too much what i,want is really nice rich creamy,scrambled egg eggs in no seasoning at,this stage a nice generous knob,of butter,now,from there,onto the heat and all we're going to do,now is stir,stir and stir and stir,now the butter's melting,and it's giving a really nice creamy,texture,to the eggs,it looks rich,delicious sumptuous luxurious,if you're very careful making scrambled,eggs all of a sudden it looks runny and,within 30 seconds it's cooked,working it all the time,right after stirring i place this,scraper in there take the pan off the,heat,and just work,round the pan cleaning up all that,scrambled egg that's sticking to the,bottom and now look we're getting that,really nice sort of creamy,beautiful texture a little touch of,butter in there,now,i'm going to start with the seasoning,30 seconds on the end salt pepper,back on,to the stove and a tablespoon,of cream,the cream,actually stops,the scrambled egg from overcooking,cream in and then fold that in there,now keep that off the heat,but look at it look at that color,beautiful,and then finally,some fresh chives,that,is a ramsay classic smoked salmon,toasted crescent and a delicious,scrambled egg,the best start to christmas day anyone,could wish for,christmas is a really expensive time but,with a little understanding of finesse,you can use up every edible part of your,christmas shopping just like we do in my,restaurant kitchens otherwise it's money,down the drain,soups are one of the secrets in a chef's,arsenal for delivering amazing flavor,whilst watching the pennies,my next recipe for sumptuous pumpkin,soup uses the whole pumpkin the leftover,hamstock and i'm getting the kids,involved toasting the pumpkin seeds as a,snack nothing goes to waste in my,kitchen,but most importantly of all the soup,tastes absolutely delicious,and with the addition of sauteed wild,mushrooms it's fit to serve in my three,mission style restaurant,right,listen i need some help okay we're gonna,make the most amazing pumpkin soup feel,that's heavy it's very heavy,but it is gonna be absolutely delicious,right you can always tell,okay if it's ripe,what does that sound like um,drums that's right and if you push your,thumb in there,it should be just a little bit soft,right at the bottom of the root yeah,right first of all i'm going to cut it,in half and very carefully just cut,through i'm using a french pumpkin,but these versatile vegetables come in,all shapes and sizes and colors at this,time of year their nutty sweetness is,ideal for warming soups curries and,roasts,wait and see what happens when we open,this up wow,right holly that's for you,now this is where it's going to get a,little bit gory okay you get your hands,and you scrape the seeds out,i like getting messy rub them together,and just give them a little clean nice,and gently good,yeah nice,look at that yuck what do you mean yuck,come on holly that's it into the water,now once the seeds are out we're going,to toast them in the oven as a little,snack so this is a really nice way i'm,not wasting anything,get your fingers right in there tilly,there you go,once the pumpkin seeds are out score the,flesh to help it roast and absorb flavor,season and add a generous amount of,rosemary,take the garlic rub around the outside,so it perfumes the inside,then add a large glug of olive oil,and as the garlic grows with the,rosemary its sweet almost buttery nutty,taste will mellow and flavor the pumpkin,all the seeds done,yeah almost good,after the pumpkin seeds have been,cleaned dry and season them ready for,the oven,now they're gonna roast,in the oven for about 45,to 50 minutes,well done,good,and wait smell the house in about five,minutes time tray please holly,so,beautiful straight in right well done uh,big question have you wrapped mummy's,present yet,no let's go i'll give y

My Old Fashioned Christmas Dinner with Dishes from the Early 1900’s

My Old Fashioned Christmas Dinner with Dishes from the Early 1900’s

merry christmas everyone and welcome to,time to cook,i am chef christy today i'm going to be,doing something,very special and a little bit different,i will be cooking an old-fashioned,christmas,dinner now my inspiration came from a,christmas dinner menu out of my,grandmother's,1940s cookbook,and after a lot of internet searching,for popular christmas,dishes from the 1920s,to the 1940s i came up with a very,special,menu that i am excited to share with you,now some of the recipes have come,straight out of my mom's cookbooks and,some i have modified,so join me today in my kitchen as,i cook an old-fashioned christmas dinner,so as you can see i have a beautiful,table set,for my old-fashioned christmas dinner,that i'm having this evening,and it's kind of special to me because,this dining room furniture was my,grandmother's,and my mom thinks it's probably around,60 years old,and i'm also using my grandmother's,dishes,and these were not for sure how old,these are but again they may be,50 to 60 years old they are a homer,laughlin,made in the usa dish,and it's just kind of special to be able,to use my mama's dishes and dining room,table,for my christmas dinner,goose is an all dark meat with a strong,rich flavor,more like beef than chicken and goose,has more protein and less cholesterol,than turkey duck or beef,so you will want to make sure that you,rinse your goose,really well and as you can see here,goose is a fatty bird and it has thick,pockets of fat that you will want to,remove,and you will also want to trim some of,the excess skin,then you will want to take some paper,towels and just blot,the goose on the outside and in the,inside of the cavity,so what i have here is a goose yes,i'm roasting a goose today and i must,tell you,i have never roasted a goose or,had a roasted goose i have had duck,um so this is new to me i am excited to,try it,i have watched many youtube videos read,many articles and how to roast,a goose so hopefully i will have some,success you're to take a fork or a tip,of a sharp knife,and pierce all the skin,now the reason to do that is because a,goose is a fatty bird has a lot more fat,and by piercing the skin it helps to,render that fat out,so here goes let's let's try the fork,first see how this goes,so i'm going to turn it over and do the,back side,okay so i'm just getting things ready,to put up inside of the bird i've got,some celery here,i'm chopping an onion and by doing this,this is going to,flavor the goose,okay i'm also going to use an orange,but i'm going to actually juice,this orange in a separate bowl because,i'm going to add honey to this orange,juice,and then i'm going to use that as a,glaze for,the roast goose this is exciting,just,cooking a goose for,christmas i'm going to,add some garlic as well,all right and then i also have some,rosemary and sage so i'm just going to,set this goose up and,salt,inside here,and pepper now i'm going to add,my celery my orange halves,onion throw the garlic in there,and then put my herbs,now i'm supposed to salt and pepper the,outside of the,turkey i just said turkey and it is a,goose,i'm supposed to salt the outside of this,goose,with salt and pepper really well,and i'm going to cut the tip of this,wing off,actually gonna snap it first,maybe that's pretty tough little booger,all right let's see if i can do this,with my knife oh i see the,joint now there we go,i think about got it,ta-da all right so the next step i'll,put this,bad boy back on my tray and i believe,i'm going to kind of clean up,this area just a little bit okay so now,what i'm going to do is i'm going to,take a toothpick,and i'm going to kind of trust this skin,here together,and what this is going to do is just,keep all of the aromatics,the flavoring inside of the cavity so it,doesn't fall out,and now i'm going to take some kitchen,twine,and tie these legs together,and then i'm going to have one more,piece and i'm going to go around,underneath,and hold these wings,up,well folks this goose is ready,for the oven now i have read a lot of,articles,on how to roast a goose and there is a,wide variety actually of times and,temperatures,but i have decided i'm going to roast,this goose,breath side down for the first hour at,375 degrees,then i'm going to flip it breath side up,reduce the heat to 300 and cook it for,another,couple hours we'll see i will,do an internal temperature check to see,where it's at,some say it needs to be at 160 some say,180 so i don't know,we'll see but are you ready mr goose are,you ready,to get roasting let's go okay so i,just took my goose out of the oven and,now i'm going to flip it,breath side up but i'm going to remove,it out of this,pan and put it on this tray here for a,second,because i am going to,pour this grease,the fat into a dish and save it,all right you do want to i'm not sure if,i mentioned this before but you do want,to,cook your uh your goose on a rack,so that it's up out of that um,about that fat because it it produces a,lot,of goose fat all right so

Extra Special Christmas Dinners | Gordon Ramsay

Extra Special Christmas Dinners | Gordon Ramsay

i don't want to spend christmas in the,kitchen ignoring my family and friends,when we're all finally together so i'm,prepared with dishes that i can cook in,advance that will last over christmas,adding a glazed ham to your holiday menu,is a great way to get ahead it's,delicious versatile and the ultimate,dish to have in the fridge for any,hungry guests who drop by,christmas would not be the same without,a beautiful delicious honey glazed ham,across that long christmas period this,can get you out of jail quite easily ham,salads ham sandwiches ham egg and chips,this is a gammon what you do now is cook,it so it becomes a ham,into a pan,first things first the water,cover it completely so the whole,gammon cooks evenly,the important part now,is adding flavor in there,carrots in,the leeks,the more veg in there now the more,fragrant the broth becomes,once the ham is cooked that stock is,extraordinary,the base to a fantastic soup onion not,finely chopped,and then,homemade ham stock is packed with flavor,so it's great for making soups sauces,stews and risottos plus it can be frozen,so it's there when you need it,pan down,peppercorns,lightly crush then to give it a,christmas flavor i'm adding crushed,coriander seeds,two cinnamon sticks,and four aromatic bay leaves up to the,boil and then turn it down let it simmer,and then skim it,cooking a ham isn't hard but it does,take time,this two kilo joint takes two and a half,hours to simmer before it's glazed and,baked however it is worth it because it,tastes absolutely delicious,so the glaze,very very simple,demerara sugar,madeira,that sweetens the delays basically a,fortified wine couple tablespoons,in,and then,cherry vinegar again couple tablespoons,honey in,nice,bring that out to the ball,the longer you leave it on the stove the,darker it becomes you want your hand,really nice and dark then cook out the,glaze for three four minutes that,i'm happy with,lovely,right the gammon's cooked now onto the,plate,carefully snip the string,nice and gently,peel back,get rid of the skin then crisscross it,don't push too deep,let the knife do the work,stud it,with some clothes,look at it almost looks like an albino,pineapple the blaze,and just carefully,cover,start in the middle and let it work,round,oh,god,gently gently gently gently,it's not even roasted yet and it looks,amazing beautiful,look at that,half the delays over now into the oven,15 minutes,it started to colour,get the rest of the delays,and pour that over,look at it wow,the more effort,passion,and love you show the ham now,the results are tenfold,look at it,every five minutes out of the oven,and glaze again,now back into the oven now,at 190 degrees,we're gonna baste,and roast for 35 minutes,delicious,next i'm going to make a pear and,saffron chutney this is a fruity relish,that works brilliantly with a sweet,aromatic ham,first things first slice the onion,fry the chopped onion in olive oil,without coloring it the important part,about this stage is the fact that we're,gonna layer the chutney with textures,from onion to apple to pear,and a nice little block of ginger,grating the ginger so the ginger sort of,disappears with the onions,then add the spices,a good grating of nutmeg,followed by a teaspoon of cinnamon,and a teaspoon of cayenne pepper to give,it a kick delicious i recently spent a,lot of time in india where chutneys,originated and discovered that whereas,british style chutneys tend to be cooked,and are usually quite sweet indian ones,are normally fresh spicier and quite,sour,next,demo sugar,once that sugar is dissolved the white,wine vinegar all in,that's going to give this really nice,sort of sweet and sour flavor,from there our fruit,these are williams pears,pear,is the star of the chutney so keep it,quite rustic,next add chopped cooking apples their,tartness gives a lovely contrast of the,sweetness of the pears,to give it great texture,a handful of sultanas,pinch of saffron this gives it a really,nice depth a rich golden color,saffron is the world's most expensive,spice it's made from the dried stigmas,of the saffron crocus flower and as a,general rule of thumb the deeper the,colour of the threads the better the,quality,and to make it lighter the zest and,juice of two oranges,the orange and the saffron go really,well together,just squeeze that in there,this chutney is brilliant with ham,fantastic in salads,but equally as delicious,with fish whether it's a roasted cod,a grilled fillet of mackerel it goes,brilliantly well bring that up to the,ball,cook that out for 15 minutes,now tomatoes going at the end,and that brings a certain amount of,freshness to the chutney really helps to,give that nice texture,mix that in,and literally cook it out for 30 seconds,what's great about this chutney is that,as it matures its flavor gets better and,better and it will keep for up to six,months,fill up the jar,and that,is going to deliver,amazing flavor across christmas,and look,my goodness me,that,is fit for a king,my new version

9 Differences between British & American Christmas Dinners

9 Differences between British & American Christmas Dinners

let's talk about Christmas dinner and,specifically the differences between,British and American Christmas dinners,I've been around for about 58 American,Christmas dinners and I've been married,to a Brit for 30 years so I've spent the,last 30 years learning a lot about,British Christmas dinners although I,still haven't spent Christmas in Britain,that is a goal of mine in the hopefully,near future,for those of you who are new here hi I'm,Dara and my husband Ian and I live in,gloucestershire part of the year and,Texas the rest of the year and all year,long we love talking about British stuff,and I also am super food incest so I,thought it would be fun to talk about,British Christmas dinners and in,preparation for this video I did some,surveys on my Community page I asked,Brits and Americans to answer some,questions about their Traditions when it,comes to Christmas dinner and I learned,some surprising things so I've compiled,this learning into what I call nine big,differences that I observe between,British and American Christmas dinners,and no I'm not going to spend any time,talking about mince pies I've discussed,in many videos how I dislike mince pies,and wish they were not part of the,British Christmas traditions so I think,we've sufficiently covered that topic,the first thing that I wanted to talk,about is where we eat Christmas dinner,and I thought that this was going to be,a simple point but this is what,surprised me in traveling to Britain in,November I noticed ads everywhere all,over all of the pubs and restaurants,saying book for Christmas dinner here,book your Christmas dinner here and then,this past summer when I was in,Manchester I walked by this Pub and saw,this sign encouraging you to book for,Christmas dinner it was August and they,were already talking about booking for,Christmas dinner so when I saw those,signs I took a very literally that this,is the big lunch or supper that you eat,on Christmas Day and since every,restaurant was talking about booking,there I thought what do British people,not eat Christmas meals at home with,their families so I was confused about,this and I thought easy I'll just do a,survey foreign,well so often when I do these surveys I,realize that my assumptions are wrong,and that people start asking what do you,mean by this what do you mean by that so,first off what is Christmas dinner that,might sound like a dumb question but,apparently I need to Define that,um some people think Christmas some,people think dinner is lunch and some,people think it's supper but the more,important thing is to An American,Christmas dinner is what you eat on,Christmas Day but that's not true for,Brits Christmas dinner can be eaten,before then and when all these pubs are,telling you book for Christmas it's,these Christmas meals so let me explain,now that I drilled down into this a,little bit and went and looked at some,pub and restaurant websites for them,they're encouraging you to come,celebrate the holidays with your friends,at a Christmas brunch or loads of,subscribers mentioned British,subscribers mentioned in the British,survey that they go out to a restaurant,for a meal with their work colleagues,for a Christmas,lunch or meal or party or whatever so,here in the states we have Christmas,parties all the time but it's not like a,Christmas dinner or meal booked at a,restaurant it's more of an evening party,with party food not a Christmas dinner,totally different thing so I think,that's the difference in our traditions,it looks like,let me check the survey results first of,all I I did prove the fact that I have,way more British subscribers than,Americans because I got almost 200,answers to my survey from British,subscribers and three quarters of people,never eat Christmas dinner at a,restaurant they do social parties for,Christmas before then but the actual,Christmas Day dinner they always eat at,home and then a quarter of people,sometimes eat out at a restaurant for,Christmas dinner and I don't know who,these American people are that are,answering my surveys,because both of my American surveys did,not turn out the way I expected,more Americans said that they sometimes,eat Christmas dinner out at a restaurant,40 said they eat Christmas dinner at a,restaurant so,once again my surveys just have,surprising results the next survey I did,was about what main dishes do you eat,for Christmas dinner more surprises,ahead,here was my assumption going in,see we Americans have Thanksgiving just,a few weeks before Christmas about a,month before Christmas and obviously,Thanksgiving dinner is all about turkey,that's the expected main dish at a,Thanksgiving dinner is turkey now not,everyone loves turkey for example my,husband,but most all of us have turkey cooked,turkey or eat turkey at someone else's,house or a restaurant for Thanksgiving,so when Christmas comes around we don't,all cook turkey again I personally think,that ham is what one should be eating at,Christmas dinner which in our family we,have Chris

1820s Working Class Christmas - Our Dinner

1820s Working Class Christmas - Our Dinner

ほいだと飛びすぎるから,ほほい,さては傾いてる,こっちがあったからこんな感じ,わからん,どうやって何

What Christmas Dinner Around The World Looks Like

What Christmas Dinner Around The World Looks Like

Christmas is that time of year when we,relax with the family forget about our,waste lines and feasts to our heart's,content but with more than 2 billion,people in over 160 countries celebrating,Christmas each year the good ol American,staple of roast beef turkey mashed,potatoes and eggnog is far from the norm,from fried chicken to stuff seal here's,a look at many different dishes eaten,around the world for the festive season,the UK while turkey is often reserved,for Thanksgiving in America over in the,UK it's the main course at Christmas,although some households might prefer,goose or chicken whatever the choice of,bird it's traditionally served with,roast chestnuts parsnips potatoes,Brussels sprouts tiny sausages wrapped,in bacon cranberry sauce and a splash of,hot gravy for dessert a heavy mass of,fruitcake is doused in flaming brandy,and served as Christmas pudding once,everyone's had their fill it's time to,pull Christmas crackers which usually,contain a paper party hat and a really,bad dad joke printed on a slip of paper,here's an example what's the best,Christmas present you can buy a broken,drum you can't beat it,yeah can't beat it you know like a drum,Greenland Greenlanders celebrate,Christmas Arctic style by serving,specially prepared dishes like mattock,and kiveat traditional Inuit delicacies,that make the most adventurous of,foodies stomachs turn mattock is the,skin of a whale usually the bow head,Beluga or narwhal diced are serrated and,served raw kiviak is a dish of fermented,birds with a rather unusual method of,preparation to make kiviak a seal skin,is first hollowed then stuffed with some,four to five hundred sea birds called ox,the ox are stuffed into the seals body,complete with feathers and all which are,then sewn and sealed up with grease to,allow for seven months of fermentation,come Christmas the birds are taken out,and served straight up from the seals,gut this is definitely not a feast for,the faint-hearted Zimbabwe the typical,Zimbabwe and Christmas dinner can,include fresh roasted ox or goat,cornmeal porridge bread jam and tea but,the special treat reserved for the,occasion is chicken,served with rice since chicken is an,expensive food item in the landlocked,African nation beats fermented seabirds,that's for sure,Japan in a nation where most people are,Shinto or Buddhists Christmas in Japan,is more of a commercial affair and,definitely not a national holiday much,like Valentine's Day Christmas in Japan,is the time for young couples to,exchange gifts and have romantic dinners,while many restaurants are packed with,reservations made weeks in advance,none are busier on December 25th than,KFC,that's because some three point six,million Japanese families dine on,buckets of fried chicken as a Christmas,tradition this tradition began in 1974,thanks to a clever advertising campaign,called cure suma Sunni wok Kentucky,meaning Kentucky for Christmas ever,since then the Colonel's Fried Chicken,has become the go-to Christmas meal with,the franchise's outlets getting orders,weeks in advance during the holiday,season of course Japanese Christmas,wouldn't be complete without cake for,dessert unlike American fruitcakes,Japanese Christmas cake is usually,sponge decorated with whipped cream and,strawberries in fact the shortcake emoji,and our phones is based off the Japanese,Christmas cake Finland the Finnish,Christmas dinner is a feast consisting,of dishes with names that will twist,your tub but fill your tastebuds with,delight the Holy Trinity of Finnish,Christmas foods are the king COO and,oven baked ham long to lock to go a kind,of turnip casserole and rosalie a,colorful mixed beetroot salad that looks,like gemstones on a plate depending on,the size of the dinner party these are,usually served with a variety of fish,dishes mainly smoked salmon and herring,after the main course the night is made,sweeter with pbar kakou gingerbread,cookies spiced with cinnamon cloves and,nutmeg and yaller tart two tarts filled,with plum jam made in the shape of the,star and dusted with powdered sugar,desserts are enjoyed with a warm glass,of glug mulled wine,traditionally drunk by travellers to,brace the cold Scandinavian weather,Poland Christmas even Poland is a whole,day of fasting leading up to Virgilia,the feast which starts when the first,star appears in the night sky,traditionally the Gili is a,huge meal that features a 12-course,dinner with each course representing the,12 apostles and the 12 months of the,year but some families opt for 5 7 or 9,dishes to symbolize good luck regardless,of what's being served expect dinner to,last for at least a few hours the,feasting kicks off with a Christmas,wafer that symbolizes Jesus Christ,there's no red meat served at a Polish,Christmas dinner and main courses,consist of carp and herring dishes the,evening would not be complete without,borscht a beetroot soup served with,puska a type of ravioli made for the,occasion,this is followed by a dessert made of,noodles with bab