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Wednesday, May 1, 2013

COLACIÓN(ES) WITH CHRISTMAS EVE MENU

Crab Croquettes
Photo by: Lord-Williams
sweetmeats; light meal. Christmas eve supper is called the colación de Navidad, which is an exaggeration as normally it means abundance. [Ares. Gastronomía. 2000:55; and Pacho. “Cocina.” 1994:151]

 Traditionally, as per Miguel Lucas Iranzo’s 15th C chronicle, entire households paraded to midnight mass at the local church accompanied by the lord's choir and band. After mass, peasants rejoiced in the streets and Iranzo provided a large spread of food for the inhabitants living within his domains.

The Yule tide tradition as celebrated in Aragon.  The huge log was left to burn throughout the night. The ashes were saved to fertilize the fields and ward off plague for both humans and animals.  The home was not decorated, nor were presents exchanged. That happened with the New Year. There were no manger scenes displayed in Spanish homes until the 18th century.

Blancmanage s a First Course
Photo by: Lord-Williams
With the band and a choir, the noble lord, his family and cortesians paraded back from church to the lord's home singing and dancing through the village streets.  They enter the castle or palace for a midnight meal, which could continue until the wee hours of the morning with entertainment.

The menu for A Christmas Eve colación could include:

Various cold cuts such as sausages and Serrano ham
Varied nuts such as acorns, chestnuts, almonds, walnuts and pinenuts
Dried fruit such as raisins and dates

Crab croquettes see cangrejo del mar published July 18, 2013
Boiled and fried mall birds, see calandria published June 26, 2012
Fried cracklings  see chicharron published December 18, 2012


Crepes
Photo by: Lord-Williams
Meat soup with cabbage, see col blog published April 26, 2013
Shredded blancmange see cetrería published November 11, 2012

Roast lamb breast or flank, see cideruedas published January 18, 2013.
Eggplants stuffed with cheese see cocina de esado published April 8, 2013
Artichokes filled with foie gras au gratin see aguasal published November 6, 2010

Apple and date mouse see abeja published October 11, 2010
Crepes see cofina published April 17, 2013

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