Did you know... Christmas Fare...

Tweet

Christmas fare was actually a feast on food that was prepared and stored for winter? In the earlier years, as soon as the weather turned cold, pigs, calves and poultry were carved up into different cuts of meat. Filets, cutlets, hams and pigs’ knuckles and trotters, together with cheese, were buried in the snow or stored in the root cellar which acted as a cold room. Some meat were pickled in stoneware jars while others were smoked. This was not only meant for winter but also an early preparation for Christmas. One of the oldest Christmas dishes is known as the mince pie, which originated from the Middle Ages. The original recipe contained a mixture of finely chopped poultry, pheasant, partridge and rabbit meat. Sugar, apples, raisins and candied oranges and lemons were subsequently added. Over time, the meats were eliminated, leaving behind only the sweet ingredients. That was how the Christmas pudding came about. The traditional Christmas fruit cake is a derivative of the Christmas pudding and includes raisins, dates, nuts, candied fruit and generous helping of brandy or rum. Interesting, isn't it?