Cardamom bread, aka "Finnish pula" - a recipe my mom got from someone when I was a kid. We'd help her make braided rounds of the sweetened bread and then distribute them to friends around the holidays. I've been doing variations on the theme for many years since, and it just seems odd to have it any other time of the year.
Somehow, I created my own tradition. Now Thanksgiving has nothing to do with Belgium, but every year, I indulge in a couple of bottles (the large ones) of Trappist Cask ale from one of the monasteries. Since Thanksgiving is such a food-centric holiday, I find one of the finest ales in the world pairs nicely with the day. (Recently, my nephew has partaken in my tradition which has been going for about 20 years now....)
Cardamom bread, aka "Finnish pula" - a recipe my mom got from someone when I was a kid. We'd help her make braided rounds of the sweetened bread and then distribute them to friends around the holidays. I've been doing variations on the theme for many years since, and it just seems odd to have it any other time of the year.
That sounds amazing—I'll have to keep my eyes open for folks who make it, hereabouts
Savoy cabbage casserole: blanch cabbage leaves and then layer them with sour cream,
melted butter, paprika and bread crumbs on each layer and on top. Bake at 375 of 400 for about forty minutes.
Yum!
Somehow, I created my own tradition. Now Thanksgiving has nothing to do with Belgium, but every year, I indulge in a couple of bottles (the large ones) of Trappist Cask ale from one of the monasteries. Since Thanksgiving is such a food-centric holiday, I find one of the finest ales in the world pairs nicely with the day. (Recently, my nephew has partaken in my tradition which has been going for about 20 years now....)
Love these sorts of long-lived, custom traditions :)