In Newfoundland and Labrador, you can tell Jiggs Dinner is being cooked before you walk inside. Steamed up windows are a sure sign there’s a big pot of supper on the boil. Jiggs Dinner — a veritable melting pot of salted beef, root vegetables and yellow split peas — is one of the most recognizable and beloved meals in the province, and it’s the one that makes people feel at home when they’re a million miles away.   

Merry Christmas to all my listeners. 

Newfoundland Christmas: https://sites.libsyn.com/271751/seasons-eatings-irish-newfoundland

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Christmas dinner around the world is a sumptuous amalgamation of spices, herbs cooked with a variety of meats and fishes. Most of us are used to cooking a turkey for the holidays.  Some may even have a buffet of fish and vegetarian dishes. This dish comes is connected to the Spanish word for milk but the dish has been around for centuries.  We’re exploring the history and origins of lechon.

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Jewelled breads, studded with candied fruits and nuts, are hallmarks of the Christmas holiday. Fruitcake, panettone, and julekake are favourites, but for many, this dessert is king.  Resembling snow covered hills, this dessert is protected by law.  And we almost lost it to history because of a Pope’s tax on butter. We are travelling to Germany to explore the history and origins of stollen.

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This holiday treat is usually enjoyed during Easter and other celebrations, but it is common for the Christmas season.  When baked, it resembles a lovely head of braided hair. The most common fillings are walnuts, but you can find now with almost any type of filling and flavour.  We’re exploring the history and origins of cozonac.

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This warm winter beverage has its origins in folklore and could be connected all the back to Roman times.  It was meant to wake up apple trees and has evolved into going door to door singing carols during the twelve days of Christmas.  We’re exploring the history and origins of wassail.

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For many Christmas eve is the main meal for the holiday season.  This dish started with a member of the carrot family but is now made mainly made from beets.  While it’s consumed all year long, hot and cold, there’s a special version made on Christmas.  We’re exploring the history and origins of barszcz.

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This dessert has its origins in pre-Christian traditions, but the modern version has only been around for a few hundred years.  While it’s usually done as a log shape, newer creations have a more avant garde approach to the dessert.  We’re going back to the sweets table and getting a second helping of the Yule log.

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This dish is rich in flavour and history.  Its origins come from Brazil and Africa, but now can be found in the country of India with a touch of Portugal. Its truly a dish that crosses the world. This pork stew is made for large gatherings so it’s obvious it will be prepared for the Christmas feasts.  We’re exploring the history and origins of sorpotel.

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When done right, it's sticky and dense, warmly spiced and distinctively dark in colour. While raisins, suet, brown sugar, spices and brandy can be found in most modern variations, the sweet, cake-like nature of today’s pudding is a far cry from its early incarnations. So grab your fork because we’re going in for a second helping of figgy pudding

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This holiday treat was found on the tables of many families during the 19th and early 20th centuries, but now it’s usually found in a few key areas.  The main ingredient was so common, it was called the fast food of the nation.  While the main ingredient has been eaten for millennia, the holiday version has only been around for a few hundred years.  We’re exploring the history and origins of oyster stuffing.

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