What's the dish?

Bánh tét (glutinous rice cake with mung bean and pork belly)

Why is it important to me?

While we don't traditionally celebrate Christmas in the Vietnamese culture, the Lunar Vietnamese New Year (Tết) is celebrated and holds great significance. For as long as I can remember, I've never not eaten a slice of bánh tét on New Year's. It's cultural significance is fascinating. Bánh Tét is known as a symbol of abundance when ringing in the new year. Growing up in Canada, this traditional dish helps connect me to my heritage, reminding me of the rich culture back home. Despite the dish's labour-intensive process, families go out of their way to ensure that Bánh Tét is set on the table when the time arrives.

Ingredients (Makes 5 Cakes):

Directions:

1. Season pork belly with salt, sugar, fish sauce, ground black pepper
2. Rinse presoaked rice and drain dry
3. Rinse presoaked mung beans and drain dry
4. Cut twelve 11x11 inch sheets of banana leaves. Rinse sheets with hot water and dry with paper towels.
5. Place three banana leaves on top of one another with the shiny side down.
6. Place ½ cup rice within the center of the leaves, spread horizontally. Leave about and 1½ inch gap on either side of the rice. Place ½ cup mung beans on top of rice. Place 1-2 strips of pork belly on top. Top with ½ cup mung beans and ½ cup rice. Roll the banana leaves together into a tight cylinder and wrap to close.
7. Wrap the log with twine both horizontally and vertically, ensuring the there are no leaks and it does not come apart. Be careful to not over-tighten.
8. Submerge the cakes in water in a large, covered pot on medium-low heat. A heavy ceramic bowl may be placed on top to weigh the cakes down. Let the cakes cook four about 4 hours.
9. Remove the cakes and let them cool to room temperature.
10. Cut the cakes into ½ inch slices and enjoy!

What's the dish?

Mpanata Rausana

Why is it important to me?

Nothing does justice to my Italian roots more than the Mpanatas, a dish we serve every year at Christmas Eve with each family member's preferred fillings and distributed based on their choice of filling. But no matter what, and how well they're labelled (with the person's initials on the top), there's always someone who gets the wrong one! It's an ongoing joke in our family. After dinner, we enjoy espresso and dessert, play Tombola (Italian Bingo) and patiently wait until midnight to open Christmas presents. The adults are the worst at waiting!

Ingredients:

Directions:

1. The dough (the kneading)
   In a bowl, mix ½ cup of warm water and the yeast. Add the sugar and ½ cup of flour and mix until it is well blended and a soft dough is formed. If it is too dry, add some water; if it is too watery, add flour. Set aside, leave covered in a warm place. After 45 minutes to 1 hour, combine risen dough with remaining flour and add some lukewarm water, the oil and a pinch of salt and knead to obtain an elastic dough similar to bread dough. Make a ball, cut across the top to allow it to rise again, cover and put in a warm place until it almost doubles in size, 1 to 2 hours.
   
   
2. The stuffing
   In a 4-quart saucepan, bring to a boil about 2 quarts of water with ½ tablespoon of salt. Dip broccoli in the boiling water to blanch for 2 minutes. Drain and set aside. In a 4-quart saucepan, over a medium flame, heat 3 tablespoons of olive oil and the garlic. Add broccoli rabe and sauté for 5 minutes, until tender. Add salt and pepper to taste. Remove from flame and, using a slotted spoon, place in a colander to drain. Set aside. Using the oil and liquid left from the broccoli, cook the sausage meat over medium heat for 15 minutes, stirring occasionally. Remove from flame using a slotted spoon and place in the colander with the broccoli rabe to drain. In a bowl, mix the sausage and the broccoli rabe until they are blended well. Add the cubed cheese last.
   
   
3. Assembly of the Mpanata
   When dough is ready, split it into 2 pieces. Briefly knead each piece, roll one into a round shape and place in a greased pan. Spoon the filling over it; add the cubed cheese, making sure to leave the edges free of filling. Knead the other piece of dough and roll it into a round shape. Moisten the edges of the mpanata with water and place on the top of the dough with the filling. Seal well, pinching around all edges. Cut 2 or 3 slits on top to allow the vapor to escape.
   
   
4. The baking
   Preheat oven to 400°F, bake for 15 minutes, remove from oven and brush top of mpanata with the olive oil. Return to oven for an additional 15 to 20 minutes or until light golden brown.
   

What's the dish?

Traditional Venezuelan Chicken Salad (Ensalada de Gallina)

Why is it important to me?

Traditional Venezuelan Chicken Salad is a typical Venezuelan holiday dish that all Venezuelan people make, share and eat over the end-of-year holidays and the ultimate representation of my roots as a Venezuelan. When I think of my home country and remember the things that shaped my deepest memories, chicken salad is always there, whether it is memories of my whole family running around to complete a huge bowl of it for Christmas Eve to feed 30+ guests, or their mind-blowingly delicious and unique flavour in every single bite.

In a way, it reminds me of my roots and can bring me instant nostalgia and memories of specific moments with beloved members of my family and the place I grew up in.

Ingredients:

Directions:

1. Clean the chicken breasts using the juice of one lemon and rinse thoroughly with water.
2. In a large enough pot, add the chicken, onion, cilantro, green onion, celery, leek, ají dulce Venezolano, and the salt. You don't have to worry about chopping these ingredients, they are being used to add flavor to the chicken. Use enough water to cover all the ingredients and cook everything at medium heat for about 30 minutes, or until the chicken is done.
3. Remove chicken from the pot, drain and set aside to cool down.
4. Wash and peel the potatoes. Cook the potatoes with enough water and a little bit of salt. Boil for about 10 minutes. You want them to be done, but still firm so they don't get mushy while making the salad.
5. Wash and peel the carrots. Cook the carrots separately with enough water and a little bit of salt. Boil for about 20 minutes.
6. Once the potatoes and carrots are done, cool them down in a big bowl with some cold water and ice.
7. Shred the chicken breasts using your hands.
8. Cut the potatoes, carrots, apple, celery, and bell pepper into small cubes. Finely chop the onion using a food processor. Finely chop the cilantro.
9. In a large enough bowl, combine the chicken with the finely chopped onion. Then add this to all the other ingredients chopped and cubed in the previous step, plus the green peas.
10. Add the mayo, mustard, vinegar, salt and pepper and mix all the ingredients together. Adjust the salt and mayo if necessary to taste.
11. Decorate as you wish. Refrigerate for at least 2 hours before eating. Serve cold.

What's the dish?

Pavlova, a meringue dessert served with whipped cream and fresh fruit.

Why is it important to me?

For me, Pavlova is the perfect holiday dessert. It's the perfect conclusion to a Christmas lunch, light but sweet and chewy with delicious in-season fruit to enjoy as a garnishing. It is part of my connection with Australia, a country I love and consider my second home. My wife is Australian and whenever we can, our choice is to spend the holidays Down Under. After a big Christmas lunch, my mother-in-law always serves a Pavlova, with kiwi and raspberries on top.

Pavlova is one of the quintessential Aussie desserts though actually, its origins are in New Zealand. It's named after the famed Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926. On one tour, the dessert was created by a New Zealand chef in her honour, claiming inspiration from her billowing tutu, and christening the dessert with her name.

Ingredients:

Directions:

1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper; draw a 9-inch circle on the parchment paper.
2. Beat egg whites in a large bowl until stiff but not dry. Gradually add sugar, about 1 tablespoon at a time, beating well after each addition. Continue beating until thick and glossy. Gently fold in cornstarch, vanilla extract, and lemon juice.
3. Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge and build the edge slightly. This should leave a slight depression in the center.
4. Bake in the preheated oven until meringue is dry and sounds hollow when tapped, about 1 hour. Cool on a wire rack.
5. Beat heavy cream in a medium bowl until stiff peaks form; set aside. Remove meringue from the parchment paper and place on a flat serving plate. Fill center of meringue with whipped cream and top with kiwi slices, blueberries, raspberries and strawberries.

What's the dish?

Mughal Pakoras served with Tamarind and Green Chili Sauce

Why is it important to me?

Growing up, pakoras became a symbol of celebrations no matter how big or small. We had them at the first drop of the monsoon rains, a promotion, a participation certificate at school, or simply when we felt happy. As six siblings, we'd all be fighting for that last pakora on the plate every single time.

While pakoras, one of the most versatile snacks on the table are meant to be devoured in all seasons, the lip-smacking chunks have a special space in the Iftar menu during the Holy month of Ramazan. Every household in Pakistan, a country of 200 million, serves its own version of pakora throughout the month of Ramazan. From cabbage to okra to potato pakoras, there is just no stopping when it comes to experimenting with these fried nibbles and there can never be two same kinds of pakoras in two different places.

But here's my mom's version that has been passed down in her family since the 1800s from her Mughal ancestors.

Ingredients:

Directions:

1. Except for the water, combine all the ingredients in a large mixing bowl.
2. Slowly add water to form a thick but flowing batter (you may need a bit more than 1/4 cup).
3. Use a wired whisk or wooden spoon to help remove any lumps and form a smooth batter.
4. Add enough oil for deep frying in a wok or shallow pan, and heat.
5. When the oil is medium hot, drop in spoonfuls of the batter and fry until golden brown.
6. Line a plate with a paper towel to absorb any excess oil, as you remove the pakoras from the heat.
7. Serve hot with your choice of dipping sauce.

What's the dish?

Pecan Smoked Turkey

Why is it important to me?

The intoxicating smell of cooked meat always brings back memories of my childhood. Living, laughing, and loving every moment surrounded by my family.

My family loved cooking smoked meats so naturally, I started smoking a turkey for the holidays to continue that tradition. Choosing a different type of wood pellet can add a fresh new flavour that is unique and delicious.

Ingredients:

Directions:

1. Ensure the turkey is fully thawed and remove any giblets. Pour 3 gallons of water in a 5-gallon non-metal bucket.
2. Add Traeger rub, garlic, sugar, and Worcestershire sauce and mix until sugars are completely submerged.
3. Place the turkey, breast side down, into the bucket with the brine. Make sure the turkey is completely submerged.
4. Cover bucket and place in refrigerator overnight.
5. Remove turkey from brine and pat dry. Rub canola oil over entire outside of turkey and place breast side up into disposable aluminum roasting pan.
6. When ready to cook, set temperature of smoker to 225°F and preheat, lid closed for 15 minutes. For optimal flavour, use Super Smoke option on smoker.
7. Place the turkey on the grill and smoke for 2½ to 3 hours.
8. Increase grill temperature to 350°F and cook for 3½ to 4 hours, or until the internal temperature reaches 165°F in the thickest part of the breast.
9. Remove from grill and allow to rest for 30 minutes before carving. Enjoy!

What's the dish?

BBQ'd butterflied leg of lamb with curry roasted potatoes and a traditional homemade Caesar salad with fried parmesan cheese, fresh baked croutons, and pancetta bacon that will make your taste buds soar.

Why is it important to me?

I've never been a huge fan of turkey during the holidays, and I've always loved lamb but wanted to find a unique way to make it. Lots of unique and different flavours that always delight and surprise our guests. Being a person who loves and collects wine, this dish is perfect with an Australian Shiraz, I recommend Elderton Command Shiraz for a special dinner or Penfolds Bin 128, both available at vintages.

Ingredients:

Directions:

Lamb

Rinse off leg of lamb in cold water and dry. Lay the leg of lamb skin side down, spread out on a cutting board. Using a chef's knife, add additional deep scores to the meat to help flatten it out further. Pour the marinade into a Ziplock bag or large shallow rectangular cooking dish. Place the lamb in the marinade and let soak for 3-4 hours, turning it periodically.

When ready to cook, heat the BBQ to 450°F and sear the leg of lamb on both sides for 3-4 minutes. Then, decrease the heat to 350°F, and lay the fresh stalks of rosemary in the grooves in the meat and roast for approximately 20 minutes (or done to taste). As the lamb cooks, baste the meat with the marinade. As the lamb cooks, bast the meat with the marinade. Remove and cover in foil for 5-10 minutes. Remember, the meat will continue to cook in the foil so pull it off before it is fully cooked.

Roasted potatoes

Peel and cut the potatoes into medium size chunks (approximately 1") and let soak in cold water for 3-4 hours. This removes some of the starch and allows the potatoes to crisp up nicely while roasting. Get a large cooking pan and cover the bottom with parchment paper. Drain the potatoes and toss them in the olive oil, curry powder and seasoning salt. Once fully coated, place the potatoes on the cooking sheet. Ensure there is space between each potato chunk. Heat the oven to 400 degrees and roast for 40-45 minutes.

Caesar Salad with a zip

Lettuce:

Wash, dry and tear the lettuce leaves into smaller pieces.

Dressing:

In a small blender (i.e. Ninja) add the garlic, olive oil, lemon juice, Tabasco and Worchester sauce, anchovies and egg white. Blend until pureed. Add dressing to the lettuce just before serving.

Parmesan cheese:

Heat a 6-8" non-stick frying pan to medium/high heat. Then, sprinkle the grated parmesan cheese covering the surface of the frying pan and cook until it becomes crispy and solid. Repeat this several times until all the grated Parmesan is solid (you should end up with 3-4 thinly cooked pieces of Parmesan cheese.

Croutons:

Toss the cubed baguette in olive oil, seasoning salt and garlic powder. Once coated, spread out on a roasting pan and bake for approximately 5-7 minutes at 400 degrees until golden brown. Remove and let cool.

Pancetta bacon:

When you buy the bacon, have it sliced 5-6 mm thick. You'll need about 3 pieces. Cube up the slices and toss into a frying pan and sauté over medium heat until it becomes crispy. Keep the cubes spaced apart so they cook properly. Remove the cubes on to paper towel to soak up the excess fat and let cool.

When you're ready to serve, break up the Parmesan and sprinkle over the lettuce, add the pancetta and crouton and dressing and toss.

What's the dish?

Grenada Black Rum Cake

Why is it important to me?

One of my fondest Christmas memories in my earlier years was assisting my mom and my aunts in making what is commonly known on my island as “Black Cake.”

As the month of December approaches, one can smell the constant aroma of cake baking everywhere. This indicates to the maker that the spirit of the holiday season is at hand. I remember helping to cream the butter and sugar by hand in what was called a “Wash pan” and with a wooden spoon. My brothers and I anxiously awaited the wash pan so we could eat any remaining batter. Vividly, I remember us sitting around the table with our spoons. Back home, they say you have not lived on the island until you have licked a Black cake batter bowl. The aroma and the burst of flavours can never be forgotten. The cake is the embodiment of a true Grenadian Christmas Tradition.

Ingredients:

Directions:

1. Put the dried fruit and citrus peel in a large bowl, then pour over the rum, cherry brandy and Angostura bitters. Cover with a tight lid, then set aside in a cool, dark place. (Often the fruits used in this recipe have been soaking for 3 months or longer. Minimum soaking time should be 24 hours).
2. To make the cake on your day of choice, heat the oven to 150°C. Grease and line a deep 23cm diameter loose- bottomed cake tin with parchment paper.
3. Heat the 250g raw brown sugar in a saucepan over a medium heat until it dissolves and turns a dark caramel colour (about 5 minutes). Take the pan off the heat and stir in the freshly boiled water - be careful as it will bubble and spit a little. Return the pan to the heat and continue to stir until you have a smooth, syrupy caramel sauce. Set it aside.
4. Transfer the soaked fruit along with any remaining alcohol in the bowl to a food processor and pulse briefly - don't overdo it as you want to keep a few chunks in the mixture.
5. In a mixing bowl, combine the flour, baking powder, mixed spice and lemon zest. In a separate large bowl, use an electric mixer to cream together the butter and raw white sugar until light and fluffy. Beat the eggs into the butter mixture, one by one, until well combined, then stir in the vanilla extract and almond essence.
6. Using a large metal spoon, gradually fold the dry ingredients into the butter mixture until fully combined. Fold in the blended fruit, followed by the caramel sauce. Pour the cake batter into the prepared cake tin, then transfer to the oven and bake for 3.5 - 4 hours until a skewer pushed into the center of the cake comes out clean.
7. Remove the cake from the oven and leave to cool in the tin for 20 minutes. Turn out onto a cooling rack, then brush the top of the cake generously with extra dark rum. Allow the rum to soak in and the cake to cool completely before serving, icing or storing (see make ahead and tips). DELICIOUS!

Tips:

1. The cake can be made up to 3 months in advance; wrap in parchment paper, then cling film and store in an airtight container. Feed the cake (brush the top) with a little rum every week.
2. This cake is not for the faint of heart and should be consumed in moderation. Often has a pudding texture.

What's the dish?

Obstmuss

Why is it important to me?

Every Christmas, my Mama would make Obstmuss as my cousins, aunts and uncles gathered for a celebration. We would savour it together while singing Christmas carols around the fire.

When they came to Canada, Mennonites would work on farms, and it was important to preserve fruit for winter — and like the Canadian tradition of Fruit Cake — Obstmuss would bring the taste of fruits to the winter season.

Ingredients: