{"id":12864,"date":"2023-12-15T16:12:13","date_gmt":"2023-12-15T21:12:13","guid":{"rendered":"https:\/\/seeds.ca\/schoolfoodgardens\/?p=12864"},"modified":"2023-12-15T16:12:13","modified_gmt":"2023-12-15T21:12:13","slug":"top-4-recipes-from-around-the-world-you-have-to-try-for-christmas","status":"publish","type":"post","link":"https:\/\/seeds.ca\/schoolfoodgardens\/top-4-recipes-from-around-the-world-you-have-to-try-for-christmas\/","title":{"rendered":"Top 4 recipes from around the world you have to try for Christmas."},"content":{"rendered":"<p><span style=\"font-size: 12pt; color: #000000;\"><b>Top 4 Recipes for Christmas From Around the World<\/b><\/span><\/p>\n<p><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Written: by Vihaan Vyas<\/span><\/p>\n<p><span style=\"font-size: 12pt; color: #000000;\"><span style=\"font-weight: 400;\">Edited by: <\/span><span style=\"font-weight: 400;\">Jelena Mandic<\/span><span style=\"font-weight: 400;\">\u00a0<\/span><\/span><\/p>\n<p><span style=\"font-size: 12pt; color: #000000;\"><span style=\"font-weight: 400;\">Designed by: <\/span><span style=\"font-weight: 400;\">Alessa Zaitseva<\/span><span style=\"font-weight: 400;\">\u00a0<\/span><\/span><\/p>\n<p><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Published by: Maryam Khan<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">The holiday season is a time of joy and togetherness, with each country boasting its unique festive dishes that are cherished and enjoyed by families and communities. I am here to share 4 famous Christmas dishes from around the world.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-size: 12pt; color: #000000;\"><b>1. B\u00fbche de No\u00ebl (France)<\/b><\/span><\/p>\n<p><span style=\"font-size: 12pt; color: #000000;\"><a style=\"color: #000000;\" href=\"https:\/\/www.allrecipes.com\/recipe\/17345\/buche-de-noel\/\"><span style=\"font-weight: 400;\">Buche de Noel Recipe (allrecipes.com)<\/span><\/a><span style=\"font-weight: 400;\"> &#8211; Image credit<\/span><\/span><\/p>\n<p><span style=\"font-size: 12pt; color: #000000;\"><a style=\"color: #000000;\" href=\"https:\/\/sallysbakingaddiction.com\/buche-de-noel-yule-log\/\"><span style=\"font-weight: 400;\">B\u00fbche De No\u00ebl (Yule Log) &#8211; Sally&#8217;s Baking Addiction (sallysbakingaddiction.com)<\/span><\/a><\/span><\/p>\n<p><span style=\"font-size: 12pt; color: #000000;\"><a style=\"color: #000000;\" href=\"https:\/\/www.monpetitfour.com\/buche-de-noel\/\"><span style=\"font-weight: 400;\">B\u00fbche de No\u00ebl Recipe (Yule Log Cake) &#8211; Mon Petit Four\u00ae<\/span><\/a><\/span><\/p>\n<p><img loading=\"lazy\" class=\" wp-image-12874 aligncenter\" src=\"https:\/\/seeds.ca\/schoolfoodgardens\/wp-content\/uploads\/2023\/12\/unnamed-2.jpg\" alt=\"\" width=\"375\" height=\"281\" \/><\/p>\n<p><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">B\u00fbche de No\u00ebl, or Yule Log, is a French dessert that is made of a sponge cake rolled with a cream filling and covered with chocolate frosting. It is decorated to resemble a log, with meringue mushrooms, and powdered sugar snow. To make B\u00fbche de No\u00ebl, you will need:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">4 eggs, separated<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">3\/4 cup of sugar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">1 teaspoon of vanilla extract<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">3\/4 cup of all-purpose flour<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">1\/4 teaspoon of salt<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">A 15&#215;10-inch jelly roll pan<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Parchment paper<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">2 cups of heavy cream<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">1\/4 cup of powdered sugar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">1 teaspoon of vanilla extract<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">1\/4 cup of cocoa powder<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">1\/4 cup of butter, softened<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">2 cups of powdered sugar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">1\/4 cup of milk<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">1 teaspoon of vanilla extract<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Meringue mushrooms, marzipan holly, and powdered sugar, for decorating<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Instructions:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Preheat your oven to 375\u00b0F (190\u00b0C).\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Grease a 15&#215;10-inch jelly roll pan and line it with parchment paper, leaving an overhang on the longer sides. Grease the parchment paper as well.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">In a large mixing bowl, beat the egg yolks with 3\/4 cup of sugar until pale and creamy. Add the teaspoon of vanilla extract and mix well.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">In a separate bowl, sift together the all-purpose flour and salt. Gradually fold the flour mixture into the egg yolk mixture until well combined. In another clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter until fully incorporated.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Pour the batter into the prepared jelly roll pan and spread it evenly using a spatula. Bake in the preheated oven for about 10-12 minutes or until the cake is lightly golden and springs back when touched.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Once the cake is done, immediately invert it onto the prepared kitchen towel.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Carefully peel off the parchment paper from the cake. Roll the cake, starting from the shorter end along with the towel, into a tight spiral. Let it cool completely while rolled up.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">While the rolled cake is cooling, prepare the filling by whipping the heavy cream with 1\/4 cup of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">In a separate bowl, mix the cocoa powder, softened butter, 2 cups of powdered sugar, milk, and 1 teaspoon of vanilla extract until smooth to create the chocolate frosting.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Carefully unroll the cooled cake and spread the whipped cream evenly over the surface. Re-roll the cake without the towel. Place it seam-side down on a serving platter.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Cut a diagonal slice from one end of the rolled cake and attach it to the side of the main roll with some of the chocolate frosting to resemble a branch.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Frost the entire rolled cake with the chocolate frosting, using a spatula to create a bark-like texture.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Use the back of a fork to create a wood-like pattern on the frosting. Decorate the B\u00fbche de No\u00ebl with meringue mushrooms, marzipan holly, and powdered sugar to mimic snow.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Refrigerate the B\u00fbche de No\u00ebl for at least an hour before serving. Slice and enjoy!<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-size: 12pt; color: #000000;\"><b>2. Glazed Baked Ham (Jamaica)<\/b><\/span><\/p>\n<p><span style=\"font-size: 12pt; color: #000000;\"><a style=\"color: #000000;\" href=\"https:\/\/www.196flavors.com\/jamaica-glazed-baked-ham\/\"><span style=\"font-weight: 400;\">Glazed Baked Ham &#8211; Authentic Jamaican Recipe | 196 flavors<\/span><\/a><\/span><\/p>\n<p><span style=\"font-size: 12pt; color: #000000;\"><a style=\"color: #000000;\" href=\"https:\/\/www.thespruceeats.com\/maple-brown-sugar-glazed-ham-3051037\"><span style=\"font-weight: 400;\">Brown Sugar Glazed Baked Ham Recipe (thespruceeats.com)<\/span><\/a><span style=\"font-weight: 400;\"> &#8211; Image Credit<\/span><\/span><\/p>\n<p><span style=\"font-size: 12pt; color: #000000;\"><a style=\"color: #000000;\" href=\"https:\/\/jamaica-gleaner.com\/gleaner\/20111215\/cook\/cook4.html\"><span style=\"font-weight: 400;\">Jamaican Christmas dinner &#8211; HONEY GLAZED HAM | Food | Jamaica Gleaner<\/span><\/a><\/span><\/p>\n<p><img loading=\"lazy\" class=\" wp-image-12875 aligncenter\" src=\"https:\/\/seeds.ca\/schoolfoodgardens\/wp-content\/uploads\/2023\/12\/unnamed-3-300x200.jpg\" alt=\"\" width=\"405\" height=\"270\" srcset=\"https:\/\/seeds.ca\/schoolfoodgardens\/wp-content\/uploads\/2023\/12\/unnamed-3-300x200.jpg 300w, https:\/\/seeds.ca\/schoolfoodgardens\/wp-content\/uploads\/2023\/12\/unnamed-3-510x341.jpg 510w, https:\/\/seeds.ca\/schoolfoodgardens\/wp-content\/uploads\/2023\/12\/unnamed-3.jpg 512w\" sizes=\"(max-width: 405px) 100vw, 405px\" \/><\/p>\n<p><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Glazed Baked Ham is a popular Christmas dish in Jamaica and other parts of the Caribbean. It is made with a cured ham that is studded with cloves, then glazed with a mixture of brown sugar, pineapple juice\u00a0 and rum (optional). The ham is baked until the glaze is caramelized and the meat is juicy. Glazed Baked Ham is often served with rice and peas, roasted vegetables, and fruit salad.<\/span><\/p>\n<p><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">To make Glazed Baked Ham, you will need:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">A 10-pound cured ham, bone-in<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Whole cloves<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">1\/2 cup of brown sugar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">2 tablespoons of Dijon mustard<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">1\/4 cup of Pineapple juice<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">1\/4 cup of Orange juice<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">1 tablespoon Lemon juice<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">2 tablespoons of dark rum (optional) you can use Maple Syrup or Honey<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">A baking dish<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Instructions:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Preheat the oven to 350\u00b0F. Rinse the ham and pat it dry with paper towels. Cut some diamond-shaped patterns on the surface of the ham, about 1\/4 inch deep. Insert a clove in the center of each diamond. Place the ham in the baking dish.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">For the Glaze. Combine the brown sugar, mustard, pineapple juice, Orange juice,\u00a0 and rum in a small saucepan. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 10 minutes.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Brush half of the glaze over the ham, and bake for 1 hour, basting occasionally with the remaining glaze.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Increase the oven temperature to 400\u00b0F and bake for another 15 minutes, or until the ham is golden and the glaze is bubbly. Let the ham rest for 10 minutes before slicing and serving.<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-size: 12pt; color: #000000;\"><b>3. Lebkuchen &#8211; Gingerbread Cookies (Germany)<\/b><\/span><\/p>\n<p><span style=\"font-size: 12pt; color: #000000;\"><a style=\"color: #000000;\" href=\"https:\/\/www.recipesfromeurope.com\/german-gingerbread-cookies\/\"><span style=\"font-weight: 400;\">Authentic German Gingerbread Cookies (Lebkuchen)<\/span><\/a><\/span><\/p>\n<p><span style=\"font-size: 12pt; color: #000000;\"><a style=\"color: #000000;\" href=\"https:\/\/www.thespruceeats.com\/nuernberger-lebkuchen-recipe-for-german-lebkuchen-1446589\"><span style=\"font-weight: 400;\">N\u00fcrnberger Lebkuchen (German Gingerbread) Recipe<\/span><\/a><\/span><\/p>\n<p><span style=\"font-size: 12pt; color: #000000;\"><a style=\"color: #000000;\" href=\"https:\/\/12tomatoes.com\/lebkuchen-german-christmas-cookies\/\"><span style=\"font-weight: 400;\">Lebkuchen \u2013 German Christmas Cookies | 12 Tomatoes<\/span><\/a> <span style=\"font-weight: 400;\">&#8211; Image credit<\/span><\/span><\/p>\n<p><img loading=\"lazy\" class=\" wp-image-12876\" src=\"https:\/\/seeds.ca\/schoolfoodgardens\/wp-content\/uploads\/2023\/12\/unnamed-4-300x185.jpg\" alt=\"\" width=\"420\" height=\"259\" srcset=\"https:\/\/seeds.ca\/schoolfoodgardens\/wp-content\/uploads\/2023\/12\/unnamed-4-300x185.jpg 300w, https:\/\/seeds.ca\/schoolfoodgardens\/wp-content\/uploads\/2023\/12\/unnamed-4-510x316.jpg 510w, https:\/\/seeds.ca\/schoolfoodgardens\/wp-content\/uploads\/2023\/12\/unnamed-4.jpg 512w\" sizes=\"(max-width: 420px) 100vw, 420px\" \/><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Ingredients:<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">3 cups all-purpose flour<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">1 teaspoon baking soda<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">1\/4 teaspoon salt<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">1 tablespoon ground ginger<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">1 tablespoon ground cinnamon<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">1\/2 teaspoon ground cloves<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">1\/2 cup unsalted butter, softened<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">1\/2 cup brown sugar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">1\/2 cup molasses<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">1\/2 eggs<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Instructions:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">In a bowl, whisk together flour, baking soda, salt, and spices.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">In another bowl, cream butter and brown sugar. Add molasses and egg; mix well.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Gradually add the dry ingredients to the wet mixture, mixing until combined. Wrap the dough in plastic and refrigerate for at least 3 hours.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Preheat oven to 350\u00b0F (~175\u00b0C). Roll out the dough on a floured surface and cut out shapes using cookie cutters (eat some dough in the process).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Place cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes or until edges are firm.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Cool completely before decorating with icing or sprinkles.<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span style=\"font-size: 12pt; color: #000000;\"><b>4. Tamales (Mexico)<\/b><\/span><\/p>\n<p><span style=\"font-size: 12pt; color: #000000;\"><a style=\"color: #000000;\" href=\"https:\/\/tastesbetterfromscratch.com\/mexican-tamales\/\"><span style=\"font-weight: 400;\">Mexican Tamales<\/span><\/a><span style=\"font-weight: 400;\"> &#8211; Image Credit<\/span><\/span><\/p>\n<p><span style=\"font-size: 12pt; color: #000000;\"><a style=\"color: #000000;\" href=\"https:\/\/www.allrecipes.com\/recipes\/16080\/world-cuisine\/latin-american\/mexican\/main-dishes\/tamales\/\"><span style=\"font-weight: 400;\">Tamale Recipes<\/span><\/a><\/span><\/p>\n<p><img loading=\"lazy\" class=\" wp-image-12877 aligncenter\" src=\"https:\/\/seeds.ca\/schoolfoodgardens\/wp-content\/uploads\/2023\/12\/unnamed-5-200x300.jpg\" alt=\"\" width=\"259\" height=\"389\" srcset=\"https:\/\/seeds.ca\/schoolfoodgardens\/wp-content\/uploads\/2023\/12\/unnamed-5-200x300.jpg 200w, https:\/\/seeds.ca\/schoolfoodgardens\/wp-content\/uploads\/2023\/12\/unnamed-5.jpg 342w\" sizes=\"(max-width: 259px) 100vw, 259px\" \/><\/p>\n<p><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Tamales are a traditional Mexican dish made with masa dough (a corn-based dough) filled with savoury ingredients such as shredded chicken, pork or vegetables, combined with a salsa or sauce. This mixture is wrapped in soft corn husks and steamed until the masa is cooked, resulting in a delicious, and slightly sweet tamale with a tasty filling.<\/span><\/p>\n<p><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Ingredients for Masa Dough:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">2 cups masa harina<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">1 1\/3 cups chicken or vegetable broth<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Shredded chicken, pork or vegetables<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">2\/3 cup lard or vegetable shortening<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">1 teaspoon baking powder<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Salt to taste<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Ingredients for Filling:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Cooked shredded chicken or pork<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Salsa or sauce of choice<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Corn Husks for Wrapping<\/span><\/p>\n<p><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Recipe:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Soak corn husks in warm water for about 30 minutes until pliable.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">In a mixing bowl, beat lard or vegetable shortening with chicken or vegetables until fluffy. Add masa harina, baking powder, and salt. Gradually add broth and mix until a dough forms.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Spread masa dough on the corn husks, add a spoonful of filling in the center, and fold the husk to enclose the filling. Tie the ends with strips of husk.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Steam the tamales for about 1 to 1.5 hours until the dough is cooked through.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400; font-size: 12pt; color: #000000;\">Enjoy with Salsa!<\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Been thinking about recipes to try for Christmas? These are some wonderful ideas for you!<\/p>\n","protected":false},"author":1,"featured_media":12878,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"om_disable_all_campaigns":false,"_mi_skip_tracking":false},"categories":[27],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/seeds.ca\/schoolfoodgardens\/wp-json\/wp\/v2\/posts\/12864"}],"collection":[{"href":"https:\/\/seeds.ca\/schoolfoodgardens\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/seeds.ca\/schoolfoodgardens\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/seeds.ca\/schoolfoodgardens\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/seeds.ca\/schoolfoodgardens\/wp-json\/wp\/v2\/comments?post=12864"}],"version-history":[{"count":1,"href":"https:\/\/seeds.ca\/schoolfoodgardens\/wp-json\/wp\/v2\/posts\/12864\/revisions"}],"predecessor-version":[{"id":12879,"href":"https:\/\/seeds.ca\/schoolfoodgardens\/wp-json\/wp\/v2\/posts\/12864\/revisions\/12879"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/seeds.ca\/schoolfoodgardens\/wp-json\/wp\/v2\/media\/12878"}],"wp:attachment":[{"href":"https:\/\/seeds.ca\/schoolfoodgardens\/wp-json\/wp\/v2\/media?parent=12864"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/seeds.ca\/schoolfoodgardens\/wp-json\/wp\/v2\/categories?post=12864"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/seeds.ca\/schoolfoodgardens\/wp-json\/wp\/v2\/tags?post=12864"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}