The Ann Richards School for Young Women Leaders

Culture Cuisine: Our communities’ holiday recipes

in Entertainment/Showcase by

As you wake up, the smell of the delicious food trails you down the stairs to a loud living room full of your loved ones. The one thing we all do is head straight to the kitchen, incessantly asking, “When is the food going to be ready?” Whether you’re waiting for that hot pozole just hugs you or you wake up to the smell of french toast being made, you know that the holidays are coming. Whichever holiday you celebrate, we all know that one dish that we look forward to during the holiday season. Many cultures celebrate the holidays a bit differently; three people were interviewed about dishes they love to enjoy during the holiday season.

French Toast: Andi Cannon (7)

“The reason we like making it a lot is because it’s just a simple feel good feeling memory and we all share it and it’s a really big family tradition that matters to us whenever the holidays come. This tradition came from my dads side and it was just passed down through the generations. I started learning about this tradition when I was ten, everyone while making this has a certain role but it changes every year.”

Recipe:

Ingredients:

1 teaspoon brown cinnamon

1/4 teaspoon of ground nutmeg

2 tablespoons sugar

4 tablespoons of butter

4 eggs

1/4 cup milk

1/2 cup maple syrup

– Directions
Fry slices of toast until golden brown, and you got a homemade recipe!

 

Spritz (Spritzgebäck) Cookies: Georgia Ringstaff (9)

“I make these cookies with my mom every year during the holiday season. They’ part of my Grandma’s recipe book… they originate from Germany. The cookies are light, crispy, delicate, and delicious! They’re my favorite treat to have on Christmas Day.”

 

Recipe:

Ingredients:

1 cup butter

1 cup powdered sugar

2 1/2 cups flour

2 egg yolks

1/2 teaspoon of salt

2 teaspoons of almond extract

– Directions

Cream the butter and sugar together

Then add the flour, beaten egg yolks, salt, and almond extract to the mix

When the dough is mixed, put some of it in the cookie press*

*If the cookie-dough is overly chilled, it can get too tough to press

The press should have a star shaped tip

Make ‘S’ and ‘O’ shapes out of the cookie dough

The ‘O’ shaped cookies should have a ‘Christmas wreath” appearance

Once all the cookie dough has been shaped, place it on a sheet lined with parchment paper

Bake at 400 degrees for 10-12 minutes

The cookies tend to bakequickly, so watch carefully

They should not brown!

 

Pozole Recipe : Kaylee Cervantez (8)

“I like making pozole because it brings back memories to when my grandma used to make it for me and it has always been a tradition within our family to make pozole for the holidays. For some people eating or making pozole gets boring but for us, it’s something we will always enjoy. Also, my mom says she enjoys eating it because it feels like as if she was in Mexico again and brings back old memories.”

 

Recipe:

Ingredients:

2 pounds of pork cut into medium sized cubes

6 guajillo chiles cleaned and strained like in the Barbacoa tacos recipe.

6 cloves of garlic

1 tomato

Salt and Pepper to taste

1/2 onion

1 teaspoon of oregano

1 teaspoon of cumin

2 bay leaves

– Directions

Cook the pork meat in sufficient water (ensuring that the pork is completely covered with an inch or two to spare) with 1 clove of garlic, 1/4 piece of an onion (not diced), the bay leaves, salt and pepper.

Once the meat is cooked through, remove the bay leave, onion, and garlic clove, and add the hominy and bring to a boil for 15 minutes.

Blend the remaining 5 cloves of garlic, the guajillo chilies, the tomato, another 1/4 piece of the onion, the cumin, the salt, the pepper and 1/2 cup of hominy (to thicken the sauce) in a blender until completely blended.

Once the above mixture is blended, strain the mixture and add the strained liquid to the boiling pot with the pork and water. Season with oregano and add salt to taste.

Let boil 15 minutes longer.

Serve hot, topped with chopped lettuce, onions, radishes, and a few drops of lime and finally the homemade tortilla chips.

As most kids at 6 years old were starting first grade, Ximena Sifuentes-Chavez was migrating from Mexico to the United States. Transitioning from “Feliz cumpleaños” to “happy birthdays” was different for Ximena and lead her to step out of her comfort zone and join a film club in elementary school. Carrying film with her through middle school and into high school, she knew the pathway for her was Media Technology. Creating films and being involved in cinematography is a future goal for Ximena Sifuentes...but don’t think that is the only thing she has in mind. Junior, Ximena has an internship working at a production company and has been working since the start of summer 2018. Ximena is looking forward to giving voices to those who usually don't have one this upcoming year, as a staff writer for the Polaris Press newspaper.

Leave a Reply

Your email address will not be published.

*

*

Latest from Entertainment

ACL 2019 Lineup Playlist

https://open.spotify.com/user/ars_press/playlist/1uutgRRw6zHj2sFSHUzbv6?si=Xfz5WxV-TkOS0dKgtoYv-Q   As of April 30 the annual Austin City Limits lineup
Go to Top
/*#roberts-totalnum { transform-origin: 229px 596px; } #roberts-details { transform-origin: 244px 606px; } #roberts-circle { transform-origin: 244px 604px; } #collegecenter-totalnum { transform-origin: 545px 608px; } #collegecenter-details { transform-origin: 562px 614px; } #collegecenter-circle { transform-origin: 562px 614px; } #foyer-totalnum { transform-origin: 504px 315px; } #foyer-details { transform-origin: 522px 342px; } #foyer-circle { transform-origin: 521px 337px; } #library-totalnum{ transform-origin: 452px 597px; } #library-details { transform-origin: 467px 618px; } #library-circle { transform-origin: 467px 610px; }