Slow Food Hong Kong

 

"Traditional German Christmas Dinner "

– 5th of December -

 

 

According to old legends, on Christmas Eve in Germany rivers turn to wine, animals speak to each other, tree blossoms bear fruit, mountains open up to reveal precious gems, and church bells can be heard ringing from the bottom of the sea.

 

Of course, only the select few can witness this Christmas magic. All others must content themselves with traditional German celebrating, of which there is plenty. As a matter of fact, there is so much celebrating that is has to begin on December 6th, St. Nicholas Day.

 

As in many other European countries, on the eve of Dec. 5th, children place a shoe or boot in front of their room or the fireplace. During the night, St. Nicholas, the patron saint of children, travels from house to house carrying a book in which all of the misdeeds of the children are written. If they have been good, he fills the shoe or boot with delicious holiday edibles. If they have misbehaved, their shoe is filled with twigs.

 

In between, Germans celebrate the four Advent Sundays before Christmas Day by having family and friends over for mulled wine, Christmas cookies galore, marzipan and other seasonal delicacies.

 

Traditionally Christmas Eve brings with it  the unveiling of the Christmas tree, a banquet of plump roast goose, countless side dishes such as “Semmelknoedel” (bread dumplings), "Christstollen" (long loaves of cake bread bursting with nuts and dried fruit), "Lebkuchen" (spice bars), etc and of course the opening of presents.

 

We will replicate some of that German seasonal food magic on the 5th of December with: 

 

- German charcuterie and dark bread,

- Smoked trout salad,

- Braised duck legs,

- Roast goose,

- “Rindsrouladen mit Pilzen” (traditional Swabian beef olives filled with mushrooms),

- Home made red cabbage with prunes,

- Semmelknoedel,

- “Kuerbis suess sauer” (pickled pumpkin), etc.

 

Of course the meal will close with home-baked Stollen and Christmas cookies as well as baked apples.

 

Cost: Members $500/Non-members $550

 

Preference will be given to members.  Limit is two guests.

 

BYO:  Red: Pinot Noir from New Zealand or Australia (something to approximate German Spaetburgunder which is hard to find in HK); White: Chardonnay from Chile, New Zealand or Australia; German Riesling Auslese ideally or Spatlaese.