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| Thirteen Christmas Desserts of Provence (les treize desserts de Noël) In Provence there is an old tradition of 13 desserts served on Christmas Eve. They include a flat olive oil brioche (pompe à l'huile) and fruit and nut ‘beggars’ (mendiants) that symbolize the mendicant orders of Franciscans (dried figs), Augustinians (walnuts and hazelnuts), Dominicans (sultanas) and Carmelites (almonds) according to their robes' colours. Fresh fruit such as grapes, apples, pears, winter melons and even Mediterranean service tree fruit (sorbes) are also present. There is also nougat: both white and the more traditional black one. Black nougat is relatively easy to make at home (although it might ultimately provoke an unlooked-for visit to your dentist!). Boil up 1 kg of honey (preferably lavender), add 1 kg of almonds (you may also add some pistachios and/or hazelnuts) and cook, stirring from time to time till honey darkens. Pour the mixture into a tray lined with rice-paper and spread evenly (about 1.5 cm thick). Cover with rice-paper and a board with a couple of weights. Cut into pieces as soon as nougat cools down. Enjoy! And for those who want to get into special Christmas Eve mood here's a lovely Russian cartoon on Nativity, no words, just beautiful Bach music http://youtu.be/4i903mye4K4?t=17s |
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