Christmas all Around
This is from a conversation I had with my friend Dawn from California about Christmas and food traditions
MagS: So Christmas is obviously on its way, judging by the signs I see on the streets and in the grocery stores. And I am looking forward to it, because I like not only the “spicy times” of summer, but those of winter as well. Especially the smell of ‘Spekulatius’ (spicy Christmas cookie, traditional in The Netherlands, Belgium and Germany), mulled wine and chocolate mixed with fruit immediately bring up Christmas associations in me.
What tastes or smells like Christmas to you, Dawn?
Dawn: Eggnog and gingerbread!
MagS: Hm, so basically the same compositions of smell and taste. That’s interesting because we live a little bit apart – just a tiny splash of water in between… But I think part of your family is from Sweden, right? So are the Swedish Christmas traditions still important in your family?
Dawn: We do a traditional Swedish Christmas Eve dinner. This usually includes: Potato sausage in broth (Potatiskorv), a typical rye bread (Limpa bread), pickled herring (Sill), dried cod (Lutefisk, very complicated to make, you usually buy it), meatballs (Köttbullar) with rice, rice pudding (Risgrynssgröt) as well as various other pickled ingredients (cucumber, onions) and lingonberries. And on Christmas Day my family makes roast beef.
MagS: Our Christmas food traditions have changed over the years. I think originally, when we were kids, it was mostly cake and coffee (hot cacao, in our case) before exchanging gifts on Christmas Eve, and then a light supper afterwards. Later, when we were a little older and could fathom later nights, I remember a fish dish called ‘Blue Trout’ as the traditional dinner on Christmas Eve. We did nothing on Christmas morning or at noon.
Now we have a festive Christmas dinner in the evening for a smaller circle and the big family brunch with three generations on Christmas morning. Fortunately, most of my family members are now eating mostly plant-based (especially the younger ones), as am I. I know you are a vegan, so how do you handle the roast beef?
Dawn: I eat the veggie sides from these meals and sometimes bring vegan versions of the food to expand the options. If I have time, I make them, otherwise I buy them.
Mags: What other kinds of food traditions do you practice each year around Christmas?
Dawn: I always bake vegan Christmas cookies. They are all my own creations, but some are based on traditional recipes. Like a vegan version of my grandmother’s Spritz cookies. I also make special gingerbread cookies. I call them ‘The Berlin’ (… since I’ve been there a few times).
MagS: Oh yes, I tried some of your cookie creations. They are really good. You make them for other people too, right? I am a little bit of chaotic, when it comes to baking Christmas cookies, so I really admire it, when someone gets that done. And even in the numbers, that you normally deal with. Wow!
Have you come across any further inspiring Christmas traditions that you have adopted or would like to adopt in the future?
Dawn: I make tamales. They are a big part of the Mexican Christmas tradition. I love tamales, they can be sweet or savory and are just so yummy! And I have come up with several vegan versions of that dish as well.
MagS: Yeah, Mexican food is definitely delicious. Also, I like food that is versatile, so you can make it in sweet or spicy versions. Great variety and multiple uses of the same ingredients. Right down my lane …
Side Notes:
- Talking to my dear friend Dawn about food and sharing the conversation with you is something I have really enjoyed. So now I am starting a new tradition: From next year on, I will be talking to more amazing people who are interested in mindful eating and good food, and sharing these little chats with you.