1. Comidas Navideñas EHMS 2009

2. How many comidas navideñas do you know? K/LEspañolThese words/phrases mean: El cerdo El mojo El chocolate caliente El buñuelo los mariscos La sopa de almendra El postre El pan dulce

3. K/LEspañolThese words/phrases mean: La sidra La miel El turrón Frijoles negros Rosca de Reyes El sirope Las galletas dulces La barbacoa How many comidas navideñas do you know?

4. El Día de los Reyes en México On the morning of January 6, all their dreams come true! In the afternoon, family and friends gather to share the "Rosca de Reyes", which is a traditional wreath-shaped bread that is made only during the first days of January. The Rosca is served with chocolate caliente (hot chocolate), and tamales. Hidden inside this delicious rosca, are several small figurines, of Baby Jesus. http://www.inside-mexico.com/featurenavidad.htm

5. La Navidad Cubana Raúl Musibay: “The roasted pig (cerdo) was always the main attraction. Along with the pig, we had black beans (frijoles negros), white rice, yuca con mojo (mojo is a type of marinade with garlic, onions, and sour orange), some salad and of course lots of Cuban bread.” http://cuban- christmas.com/tradition.html http://cuban- christmas.com/tradition.html Checking to see if the pig is done.

6. La Navidad Cubana Glenn Lindgren: “In the days before Christmas Eve, all the women would start preparing desserts. Popular desserts included orange and grapefruit shells in a heavy syrup (sirope) and buñuelos -- a type of fried sweet dough with powdered sugar and syrup.” http://cuban- christmas.com/tradition.html Cuban buñuelos

7. Navidad en España “In Spain Nochebuena (Christmas Eve) is the time when families religiously attend a midnight mass (la Misa de Gallo) and then gather at home around Nativity scenes to celebrate the holy event. Christmas is a serious religious holiday and the feasting and rejoicing is genuine and present in nearly all homes.”

8. Navidad en España “Spain, like most European countries has a wide variety of traditional Christmas dishes because each region has it’s own specialties but in general, the meal begins with a sea-food (mariscos) dish followed by fish, capon or lamb. La sopa de almendras (almond soup) is a must and desserts and cookies (galletas dulces) abound, the tables groaning under the weight.” SPANISH CHRISTMAS CAPON

9. Navidad en España “In many Spanish homes almond soup has become the traditional first course at this time of the year. In places like Castile it is a dessert (postre) throughout the year but come Christmas it’s a soup flavored with the saffron that grows all over Spain – especially in La Mancha, the land of Don Quixote.” Almond soup http://www.justfoodnow.com/2008/12/20/christmas- in-spain-feliz-navidad/print/

10. Navidad en España “Each autumn, the saffron flowers are picked and in a process carried out completely by hand, the stigmas are toasted to create the finest saffron on the planet.” Calidad Mancha http://www.justfoodnow.com/2008/12/20/christmas-in-spain- feliz-navidad/print/

11. Navidad en España Turrón is a shaped slab of nougat made from honey (miel), egg whites, sugar and toasted almonds which is traditionally eaten at Christmas time in Spain. Turrón

12. Navidad en Argentina y Uruguay Argentina and Uruguay are countries with many cultural influences. So their Christmas traditions are diverse. Both countries though have a summer time Christmas unlike that of the United States. Despite this, many of their traditions are similar to ours. Some broad local traditions; Nativity scenes (nacimientos) and Christmas tree, gift-giving, banquets and picnics, and fireworks (fuegos artificiales) at around midnight.

13. Navidad en Argentina y Uruguay People usually select any artificial or live tree (árbol) to display at home. These trees are decorated with colored lights, ornaments and candles (velas). All Christmas gifts (regalos) are placed under the tree. Christmas decorations are usually done with red and white garlands. Children keep their shoes outdoors for Father Christmas. Christmas trees are usually decorated with colored lights (luces) and ornaments (adornos) and Father Christmas usually finds his place at the top of the fir tree.

14. Navidad en Argentina y Uruguay Many set up the Nativity scene, a model of the manger (pesebre) where Jesus Christ was born. The religious also attend a Christmas church service, if this is part of their family's holiday tradition. Many plan a barbecue (la barbacoa) or picnic, as their Christmas meal, to take advantage of the pleasant weather. Along with the special and usual holiday items, pan dulce (a Christmas bread filled with candies) and sidra (sparkling cider) or champagne are served with dessert (postre). http://www.ompersonal.com.ar/omchristmas 2/christmas.htm

15. Christmas Vocabulary Matching 1. Nochebuena 2. Misa de Gallo 3. El regalo 4. El nacimiento 5. Los fuegos artificiales 6. El árbol 7. Las velas 8. Las luces 9. Los adornos 10. El pesebre A. The manger B. The fireworks C. The candles D. decorations E. Christmas Eve F. The lights G. The gift H. The tree I. Midnight Mass J. The Nativity __

16. Compare y Contraste Mis tradiciones navideñas Tradiciones navideñas de _______________ IgualDiferente

17. Cuban Buñuelo recipe Makes about 36 smallish fritters Part 1: The Buñuelos Ingredients: 3 pounds of a mix of yuca, malanga, squash, sweet potato and plantains 2 eggs 1 tablespoon of grated orange of lemon rind Flour as needed (may be about 2-3 cups) Oil for deep frying Method: Peel the vegetables and cook them in boiling water until just soft (if cooking yucca, remember to remove the woody parts). Drain water and put the cooked vegetables through a food processor or blender until pureed. Beat the two eggs with a fork and mix into the puree. Mix the “dough” by hand and slowly add flour until the mix no longer sticks to the hands. Roll the dough into a thin tube. Take about 10 inches of the tube and make a figure eight (8). Heat the oil and fry until golden. Put into a shallow pan or tray.

18. Cuban Buñuelo recipe Part 2: The Syrup (Almibar) Ingredients: 1 cup of sugar 1/2 cup of water One or more of the following: 1 stick of cinnamon, teaspoon of vanilla, 1/2 teaspoon anise seeds, grated lemon rind Method: Put ingredients into a small pan over medium heat. Cook while constantly mixing until syrup thickens slightly. Pour over buñuelos. (Adapted from Estela de Jesus) http://ajiaco.wordpress.com/2007/12/28/bunuelos-cubanos- cuban-fritters/ http://ajiaco.wordpress.com/2007/12/28/bunuelos-cubanos- cuban-fritters/