Posted on Dec 09, 2007 under Noche Buena | with 922 Views
That’s me and my family in last year’s Christmas Eve Noche Buena. I am sure a lot of you are planning your noche buena dishes for Christmas and New Year. That’s why you are here. I have my black book of recipes that serve as my recipe resources. I like to do a lot of preparation just before the actual cooking so I don’t get stressed out. Here are a few recipes that I have cooked in the past. Some don’t have photos yet because years ago, I didn’t think I’d put them in a food blog. This page will be updated often so bookmark this page for the rest of December.
There are Holiday Cooking Ideas and recipes and also places to buy if you don’t want to bother cooking or baking:
Noche Buena Recipes
Continue Reading…
Posted on Dec 08, 2007 under Noche Buena | with 181 Views
When roasted chestnuts (Castañas, castanas) appear along the sidewalks in Divisoria, Manila, that means Christmas season is in the air. Only that Jack Frost is NOT nipping at my nose. Eating roasted chestnuts bring back the memories of my childhood when dad used to buy a kilo of it every December. Munching on the starchy, crumbly texture and distinct sweet smell and buttery sweet taste is such a comfort. No wonder I look for it every Christmas season especially dad is not around to buy for me anymore.
Continue Reading…
I started craving for Majestic Ham when I read Manolo’s twitter which said “Happiness is a Majestic Ham”. After reading his twitter, I have been badgering my husband all day to buy Majestic Ham for me. That evening, he brought slices of Majestic Ham to my utter delight.
I used the ham slices as filling for my pan de sal.
Continue Reading…
Posted on Dec 31, 2006 under Noche Buena | with 2,952 Views
What do we do with leftovers from Christmas dinner? Most especially scrap ham. The solution….Pochero or cocido. I prefer to call it Pochero as it is a very common dish in my hometown Cebu.
Pochero (Spanish spelling , Puchero) with its bounty of meats, sausages and vegetables is known as the “real national dish of Spain. Brought to the shores through the Spanish conquistadores, it is a favorite dish at Filipino festive occasions. With extra ham from the noche buena, the pochero is one way of recycling left-over meats. This recipe is richly flavored by the ham bones and scrap ham simmered with the beef.
Ingredients
1 kilo cubed beef (with some portions of fat)
1/2 kilo leftover ham bones
1/4 kilo scrap ham
8 to 10 cups water or enough to cover meat
4 medium potatoes, peeled and cut in half
4 Saba bananas, peeled, sliced in half
3 pieces chorizo de bilbao sliced diagonally into 2 inch pieces
1 cup chick peas
1 head of cabbage quartered
1 Baguio pechay leaves separated
Continue Reading…
Noche Buena is never complete without the traditional chinese Ham. The common glaze used is pineapple but this time, I used Apple-cinnamon glaze.
Here’s the recipe for Chinese Ham with Apple Cinnamon Glaze:
Ingredients
1 2 to 3 kilos Chinese Cooked Ham
2 cups Apple Juice
1/4 cup cherry brandy
1 1/2 cups brown sugar
1 medium apple , chopped
2 pieces bay leaf
1 tsp cinnamon powder
slices of green and red cherries
toasted cashew nuts
celery leaves
Continue Reading…
Christmas Eve is known as “Noche buena” (the Good Night). It is a time for family members to gather together to rejoice and feast around the Nativity scenes that are present in nearly every home. Our noche buena usually consists of light meals. This year Marielle prepared Cheese Fondue (see recipe below) while Lauren prepared the Paella.
Continue Reading…
Technorati Tags: Cheese Fondue
