Holidays Around the World Packet Christmas in France Printable and
Allrecipes As with most traditional French meals, a cheese course usually follows the main event, often with at least one truffle-dusted contender: Brie, triple-cream Brillat-Savarin, or double-cream Chaource are all delightful options.
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Typical small bites served during the Apéro include smoked salmon served on blinis with lemon and crème fraiche (fun fact: the French love blinis!), Prunes wrapped in bacon, Gougères (baked cheese puffs), Gruyère Cheese Twists and Rillettes of all kinds (pork, salmon or sardines ).
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01 of 10 Duck and Pork Terrine Diana Miller / Getty Images A terrine is a French pâté that is named after the dish it is cooked in. This elegant appetizer is made of duck, bacon, pork, aromatics, and spices that are carefully layered in a terrine and then baked in a water bath (bain-marie).
an old building with christmas lights on it's windows and decorations
a) Apéritifs, appetizers, and snacks. As soon as guests start to arrive, a series of drinks will be brought out. A cocktail of guest 's choice, such as the famous pastis, kir royale, or mixed liquors (such as a whiskey coke). Other popular apéritifs are: Dubonnet - sweet fortified wine. Suze - citric and herbal liquor.
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Potatoes Vegetables The Cheese French Christmas Dessert Chocolates Why is the Christmas Eve meal called Le réveillon "awakening?" The French term "Réveillon" comes from the word "réveil" which means "awakening".
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There are many traditional French Christmas dishes that are popular in the country, such as roast turkey with chestnut stuffing and cranberry sauce, and the famous Christmas chocolate log.
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Served on a large platter on a bed of ice, oysters come with a lemon wedge or a mignonette sauce made with red wine vinegar, chopped shallots and black pepper. READ ALSO Why do the French eat so.
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Oysters The most popular product from the Atlantic coast, oysters are a must-eat on a French traditional Christmas dinner. With a strong taste and pulpy texture, oysters are served very simply, just with a squeeze of lemon on top to bring out their natural flavor.
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But it makes complete sense to us, and Christmas is no exception. We'll splurge on a selection of cheese varieties from the local fromagerie and often serve it alongside a very simple lettuce or frisée salad tossed in a classic French vinaigrette. For the cheese selection, a semi-hard, a soft, a blue, and a washed rind are a good place to start.
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Here are my suggestions of French recipes to cook over the holidays. Authentic Swiss Cheese Fondue - the perfect dish for a fun night at home. The dipping of bread in cheese always brings a smile to your guests face! Daube Provençal - tender pieces of beef slow roasted with wine and orange zest.
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French Cocktail (or Apéritif) Apéro is one of our favorite French Christmas customs. Start the meal with Champagne or a fresh and fruity cocktail like a Hugo Spritz. This cocktail is made with a simple mixture of Prosecco, Saint Germain liquor (or Elderflower syrup), lemon and fresh mint.
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1. Cauliflower Provençal Cauliflower is delicious and is high in vitamin C and potassium. Ingredients 1 head cauliflower 1 red bell pepper, diced 1/3 cup vegetable stock 1/4 cup sliced black olives 2 tomatoes, chopped coarsely Salt and pepper, to taste Instructions
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Oysters The queen of Christmas appetizers, and possibly the lightest dish you will have all night! Served raw in their shells with a hint of lemon, sometimes with toasted bread and butter. On more rare occasions, they can be slightly cooked in the oven with a slice of cheese on top and served warm. Usually served with a crisp white wine. Foie gras
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1 measure of champagne Method: • pour a fat drop pf crème de cassis in the bottom of a champagne flute, add the champagne, and serve immediately. *** L'ENTRÉE: Oysters with Caviar and Blanquette Sabayon - serves 6 Ingredients: 18 oysters (triple zero if possible) 50g caviar 7 egg yolks
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6. Sweet Treats. Classic French Spiced Bread (Pain d'Épices) - Rye flour, a good amount of honey and a unique spice blend are the key components of a great Classic French Spiced Bread - also known as Pain d'Épices. This cross between a cake and a bread is a holiday staple in France.
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Seafood Platter and mainly Chilled Oyster Oysters are served on a large platter often covered with a bed of ice to keep Oysters chilled. They are served with lemon wedges to squeeze or the mignonette sauce made with red wine vinegar, chopped shallots, and black pepper.
