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Seasons Eatings
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Season’s Eatings – Peppermint Bark

This holiday treat started as medallions of bitter chocolate topped with fruit or nuts.  People are clamouring for this sweet as early as September.  While the name may remind you of the surface of a tree, the modern version has only been around for about sixty years.  We’re exploring the history and origins of peppermint bark.

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Author: Glen Warren
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Season’s Eatings – Peppermint Bark

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Season’s Eatings – Tamales

Christmas is a time of family gatherings, especially around food.  This dish has been around, some would say, for over 10,000 years.  Any good household would have hundreds on hand for larger families.  They can be filled with a variety of ingredients, but traditional masa wins out.  We’re exploring the history and origins of tamales.

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Author: Glen Warren
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Season’s Eatings – Tamales

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Season’s Eatings – French Toast

This holiday treat started out in the first century but has become a staple for Christmas all over the world.  It was a way to use up stale bread and have something to eat during fasting.  It can be enjoyed with your favourite syrup, whipped cream, or fresh fruit.  We’re exploring the history and origins of French toast.

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Author: Glen Warren
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Season’s Eatings – French Toast

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Season’s Eatings – Pepperpot

The holidays are filled with family get-togethers.  In case of unexpected guests, this dish can be made days ahead and can be kept at room temperature indefinitely.  It’s the national dish of this South American country and can be made with almost any type of protein.  Its other main ingredient is a natural antiseptic and this dish is usually served with a bread shaped like braided hair.  We’re looking into the history and origins of pepperpot.

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Season’s Eatings – Pepperpot

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Season’s Eatings – Jiggs Dinner Christmas

In Newfoundland and Labrador, you can tell Jiggs Dinner is being cooked before you walk inside. Steamed up windows are a sure sign there’s a big pot of supper on the boil. Jiggs Dinner — a veritable melting pot of salted beef, root vegetables and yellow split peas — is one of the most recognizable and beloved meals in the province, and it’s the one that makes people feel at home when they’re a million miles away.

Merry Christmas to all my listeners.

Newfoundland Christmas: https://sites.libsyn.com/271751/seasons-eatings-irish-newfoundland

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Author: Glen Warren
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Season’s Eatings – Jiggs Dinner Christmas

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Season’s Eatings – Lechon

Christmas dinner around the world is a sumptuous amalgamation of spices, herbs cooked with a variety of meats and fishes. Most of us are used to cooking a turkey for the holidays.  Some may even have a buffet of fish and vegetarian dishes. This dish comes is connected to the Spanish word for milk but the dish has been around for centuries.  We’re exploring the history and origins of lechon.

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Author: Glen Warren
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Season’s Eatings – Lechon

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Season’s Eatings – Second Helping Stollen

Jewelled breads, studded with candied fruits and nuts, are hallmarks of the Christmas holiday. Fruitcake, panettone, and julekake are favourites, but for many, this dessert is king.  Resembling snow covered hills, this dessert is protected by law.  And we almost lost it to history because of a Pope’s tax on butter. We are travelling to Germany to explore the history and origins of stollen.

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Author: Glen Warren
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Season’s Eatings – Second Helping Stollen

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Season’s Eatings – Cozonac

This holiday treat is usually enjoyed during Easter and other celebrations, but it is common for the Christmas season.  When baked, it resembles a lovely head of braided hair. The most common fillings are walnuts, but you can find now with almost any type of filling and flavour.  We’re exploring the history and origins of cozonac.

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Author: Glen Warren
Title:

Season’s Eatings – Cozonac

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Season’s Eatings – Second Helping Wassail

This warm winter beverage has its origins in folklore and could be connected all the back to Roman times.  It was meant to wake up apple trees and has evolved into going door to door singing carols during the twelve days of Christmas.  We’re exploring the history and origins of wassail.

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Author: Glen Warren
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Season’s Eatings – Second Helping Wassail

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Season’s Eatings – Barszcz

For many Christmas eve is the main meal for the holiday season.  This dish started with a member of the carrot family but is now made mainly made from beets.  While it’s consumed all year long, hot and cold, there’s a special version made on Christmas.  We’re exploring the history and origins of barszcz.

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Season’s Eatings – Barszcz

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Season’s Eatings – Yule Log – Second Helping

This dessert has its origins in pre-Christian traditions, but the modern version has only been around for a few hundred years.  While it’s usually done as a log shape, newer creations have a more avant garde approach to the dessert.  We’re going back to the sweets table and getting a second helping of the Yule log.

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Season’s Eatings – Yule Log – Second Helping

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Season’s Eatings – Sorpotel

This dish is rich in flavour and history.  Its origins come from Brazil and Africa, but now can be found in the country of India with a touch of Portugal. Its truly a dish that crosses the world. This pork stew is made for large gatherings so it’s obvious it will be prepared for the Christmas feasts.  We’re exploring the history and origins of sorpotel.

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Author: Glen Warren
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Season’s Eatings – Sorpotel

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Season’s Eatings – Second Helping – Figgy Pudding

When done right, it’s sticky and dense, warmly spiced and distinctively dark in colour. While raisins, suet, brown sugar, spices and brandy can be found in most modern variations, the sweet, cake-like nature of today’s pudding is a far cry from its early incarnations. So grab your fork because we’re going in for a second helping of figgy pudding

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Author: Glen Warren
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Season’s Eatings – Second Helping – Figgy Pudding

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Season’s Eatings – Oyster Stuffing

This holiday treat was found on the tables of many families during the 19th and early 20th centuries, but now it’s usually found in a few key areas.  The main ingredient was so common, it was called the fast food of the nation.  While the main ingredient has been eaten for millennia, the holiday version has only been around for a few hundred years.  We’re exploring the history and origins of oyster stuffing.

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Season’s Eatings – Oyster Stuffing

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Season’s Eatings – Jamaican Black Cake

This holiday dessert is a newer cousin to a traditional English favourite.  Filled with fruit and a little bit of spirits, this cake is a seasonal staple on tables throughout the Caribbean. It has now made its way across the world as people traveled for work and play.  We’re exploring the history and origins of Jamaican Black Cake.

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Season’s Eatings – Jamaican Black Cake

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Season’s Eatings – Kringle

This donut shaped treat has its roots way back to the seventh century but emigrated to the United States in the early 1800s.  Its name reminds most of the jolly gift bringer who lives at the North Pole. They can come in many different flavours and colours.  They’ve even become the state pastry of Wisconsin.  We are exploring the history and origins of the kringle.

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Season’s Eatings – Kringle

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Season’s Eatings – Pandoro

Legend has it that the name for this dessert came from a cry of amazement from a boy at the sight of this gold-coloured cake! It stems from a tradition of women meeting on Christmas eve to bake together. This sweet cake resembles a Christmas star guiding the magi to the birth of Jesus.  Even the box in comes in can be used as a toy. We’re exploring the history and origin of pandoro.

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Season’s Eatings – Pandoro

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Season’s Eatings – Jollof Rice

This dish is found on the tables of many African countries during the holidays, as well as when there’s a large gathering of people for a party or celebration.  While the basic ingredients are the same, there are many different variations depending on where you’re from.  It has been debated so much, there was actually an online Twitter war on which country had the best recipe.  We’re exploring the history and origins of jollof rice.

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Listen to this episode of Season’s Eatings
Author: Glen Warren
Title:

Season’s Eatings – Jollof Rice

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