What People From 5 Countries Are Eating on Christmas

[@takafumixetrosalix]

Poor Beryl! Sorry this was such a hassle to make... but they turned out gorgeous! Looks delicious! (and I guess this amount of sugar isn't for everyone! 😂) But thank you for including the recipe nonetheless, and as always, great video!

[@Ottawajames]

I think the dough just needed to go in the fridge for an hour or two before rolling out. Chilled dough is SO much easier to handle.... Next Québec dishes to try are Nun Farts and Unemployed Pudding!

[@takafumixetrosalix]

@@Ottawajames and sugar pie, and sugar creams, and grand-père dans le sirop aaaaah everything is so good :')

[@O2life]

I loved this! My mom makes a very similar confection, using just powdered sugar and milk for the white layer, with creamy peanut butter inside. It's SO sweet, but that's why it's perfect -- you only need one thin slice at a time! We actually make it in the summer, though, since it's an entirely no-cook version.

[@HelloDorkness]

The potato candy made myself and my boyfriend do a double take 😂 I'm an Anglo Quebecer and my boyfriend is Quebecois and neither of us had ever heard of it!

[@jessicamaldonado5683]

Love potato candy! My aunt tried making it with almond butter last year and it was incredible!!!

[@toejammiepie]

P.s. an episode on ferments from different cultures would be awesome! (Hopefully you'd be up to the challenge)

[@hopeful8975]

I would love love this….I want to dive into fermented food but am a bit scared to…lol I would love to see how other cultures do them!

[@jessicamaldonado5683]

Mmmmmm I love fermented food

[@TheDoctorAlyssa]

Yes!!! There is a lovely Canadian who lives in Berlin who does really.cool workshops about this. Her business is called edible alchemy.

[@TechniqueTone]

Cheese ? Juice? Fruit?

[@Rose-jz6sx]

Oooh yeah!

[@emalinel]

so science fact! :D the reason why the potato dough in the first recipe turned liquidy at first is because sugar is hygroscopic! Which basically means it draws moisture from the air or whatever substance around it. So it was probably trapping the moisture from the boiled potatoes and whatever residual humidity in your apartment. It's also by stuff like creme brulee doesn't stay crunchy on the top for very long (because the hard caramel just becomes liquid again from the residual moisture in the custard and the air!)

[@lizryan7451]

How interesting! Thank you for sharing a fun science fact and teaching me something new today 😄

[@hollydaugherty2620]

Yes, sugar absorbs moisture. Good job.

[@suemeunier2556]

We made this with leftover mashed potatoes. These were hot. They need to be cold.

[@termonjai]

I never knew why the potatoes liquefied. My great grandmother made this when I was a kid.

[@kaleidoscope_adventures]

Yeah she should have tossed it in a freezer

[@chicgreenday]

Content idea: Would love to know what dishes have become staples in your life bc of this series.

[@davidleemoveforlife6332]

So great to see Liv on your channel. This is her dad in Bali. I think you’re both amazing and glad you connected. Happy holidays and thanks for your incredible generosity of spirit.

[@HelloNewMoon]

Hope you get to spend a holiday together soon !

[@nessazee]

As a half Polish person, I’m cracking up at Beryl’s revelation that you can boil sauerkraut 😄

[@Nemshee]

As a German I'm very confused as well... by Beryl's confusion. 😅

[@carolin9697]

Yeah, same here 😂

[@andrewthezeppo]

I guess I've never used the term boiling for that because when she said "boiled sauerkraut" I really though she was going to dump it in a pot of water

[@Ginatus]

Half-Austrian here, I feel the same lol. But I've had a Finnish friend tell me the same thing. In Finland it's usually eaten cold, as a salad. No wonder many people say they don't like it... When you boil it, the flavour mellows down a lot.

[@carolin9697]

@@Ginatus exactly!! I love Sauerkraut, but when it's cold not so much actually, because it tends to be...well - really sour haha. But when it's cooked it's got a little sweetness to it, and the sour flavour is a lot softer, and you can taste the different spices - if you add them, which is common when boiling I guess?? - (allspice, bay leaves etc) a little which makes the taste deeper as well :)

[@willowdevereaux]

Potato candy is very popular at christmas time throughout the Appalachian south eastern region of the US. You have to use a lot of powdered sugar and you have to use like JIF or Peterpan peanut butter and never use crunchy. Thats how you get it to hold its shape. There should be very little potato in it. Its super easy to make and looks like pinwheels if made right. It wont work with "healthy" peanut butter its too oily. It should not feel like bread dough more like cake fondant when mixed right. To be honest it should not be healthy if done right 😆. Oh tip use powdered mashed potatoes not fresh fresh has too much water in them. If you get the chance to try it again please do its a super sweet dessert that should only be eaten like one slice at a time over a few days and kept chilled but its sooo good.

[@louisejohnson6057]

How do people in Poland, was it, make it without access to one of those peanut butters?

[@DrGlynnWix]

Yes, I was thinking I knew of some potato candies! I'm from Georgia, not the mountain part, so they're not as common but can definitely be found.

[@lbjohnston21684]

My Grandmother used to make this at Christmas, it's a treat. I miss her and this candy. We are from Ohio so it was pretty popular here too at least with the old timers.

[@DrGlynnWix]

@@louisejohnson6057 it was the recipe from Canada, so I'm not sure if Polish people make this. Maybe they have a potato candy without peanut butter?

[@louisejohnson6057]

@@DrGlynnWix for some reason I got mixed up between two clips, lol. Christmas brain fog, can I blame it on that? Even though I'm Canadian, it's such a vast country that there are probably as many food choices as there are people here. Happy Holidays!

[@milicagojkovic9866]

We have a similar creation in Serbia: bacon-wrapped prunes, sometimes filled with fresh goat's cheese or nuts. It's delicious and highly addictive!

[@clarepossin6911]

That sounds incredible

[@roberths7282]

We do something similar with figs in England

[@erikalouwrens3992]

And not as sweet as with dates! I'm South African and I love this.

[@Lammington2]

That sounds amazing!

[@emilycummings3125]

Oh yum, I've had that in Cambodia but it was someone who lived in Serbia, so I bet they got it from there! I also moved to Serbia after Cambodia and I MISS it so much!

[@aczu12345]

We accidentally made a "mashed lentil" similar to mashed potatoes and it turned out delicious. You should do an episode of accidental recipes that turned out amazing.

[@casimon6185]

I know that Lentils are supposed to be very healthy. I am trying to lose weight and I should probably watch more videos with Lentils.

[@asamvav]

We indians make mashed lentils all the time. 🤤

[@nicolejoanne4793]

Beryl what you’ve done with this channel is so amazing, I’ve watched all of your videos and it warms my heart to see how hard you work to just create a worldwide community ♥️ you’re truly an amazing creator and you inspire me to hope to create my own path through cooking and teaching others this way, food is magic, creation and expression through food is magic and I am so thankful I found your channel when I did! Happy holidays Merry Christmas and Happy New Year, enjoy your well deserved break 💕💜💙🍾🥂🎉

[@FORGOTTENMINDFREAK23]

For some reason cabbage recipes from Slav countries are just so simple but so goddamn good. Croats also have kupus paradajz (cabbage, tomato, meat, potato stew) and kupus tjesto (literally cabbage sauteed with salt and pepper and added to (in my family's case) bowtie noodles with a bit of oil. Bonus if you add some bacon.

[@hypatia7711]

(a Slav from another country here). Don't forget her highness the sarma (stuffed sauerkraut leaves), my Croatian husband and I are basically married because of it. And f*ing podvarok (sauerkraut casserole) Beryl could do a whole "cooking sauerkraut" episode, basically.

[@valentinaminauro352]

That cabbage and pasta dish sounds absolutely delicious and yes I will add bacon 🤤 Merry Christmas ☃️🌟🥂🌹✨✌️

[@cropcirclessterify]

We have varza cu taitei in Romania which is pretty much sauteed sauerkraut with noodles. My grandma used to make that for me and it is bringing all sorts of nostalgia! Beryl, i smell a sauerkraut video in the making!

[@FORGOTTENMINDFREAK23]

@@valentinaminauro352 I love cracking a ton of pepper over it and using a capsicum based ketchup we have here in Australia over the top of it, so good

[@valentinaminauro352]

@@FORGOTTENMINDFREAK23 Sounds Delish🤤 Merry Christmas ☃️🌟🥂🌹✌️

[@mokumboi19]

Pro tip for the next time you boil up a pot of sauerkraut: core a Granny Smith apple and stick it in the pot. It's just too good, your kraut will never be the same again.

[@misss7777]

Adding apples, onions and certain spices is a staple for cooking it here in Southern Germany. So I can't agree more. It just doesn't taste half as good without it.

[@weslieonsando1124]

#facts

[@ygbaemontreasurebp]

In Argentina 🇦🇷 the dish that is always on the table is VITEL TONÉ. We love it and in Christmas and new year is always there 😋

[@bleachnbones7107]

I'm italian and one of my clearest childhood Christmas memories is just how much I despised bagna cauda. My grandma is Pedemontese so there was always a bowl of it as a centerpiece and it smelled so much of anchovies it took over the whole meal. Can't stand anchovies to this day. 😂

[@hopeful8975]

LOL…I could imagine that.

[@teekotrain6845]

I always tell people, when you get done it tastes like neither of the three ingredienrs, it just tastes amazing 🤩😍 I always make extra and keep it in the refrigerator. When I am craving a Caesar dressing it's much simpler to use that as the base if you want a quick delicious dressing

[@demm8903]

My grand father was from Piemont too, and our version as cream in it! We make a big batch and eat it like you would fondue. With tons of bread and different vegetables 😍

[@pennylane428]

@@demm8903 same nostalgic northern Italian experience like a fondue in a large electric pan, loads of bread veggies and good wine surrounded by family and friends. Buone vacanze 🎅🏼🎄🎁

[@diane9812]

When anchovies are used correctly, it doesn’t taste fishy. I’m an American but my grandfather was a butcher and cook originally from Italy. Had the garden and everything. Anyway, that dip could also be brushed onto crostini as an appetizer as well. Glad you found something with anchovies that you liked. I myself am grossed out by the fillet but I’ll buy anchovy paste as it doesn’t resemble the fish lol

[@simster6252]

I've really come to feel that it's not a Beryl video unless she burns her mouth because she can't wait till the dish cools to eat it. Thanks Beryl, for making these videos. It's one of the best part of my day and I look forward to them each week. I wish you, your family and this community a Happy New Year!

[@pmclaughlin4111]

Can we Lou forward to a sauerkraut episode?...I have been curious about different sauerkraut dishes since I saw a Molly Katzenberg recipe with apples and cheddar...(A savory fruit episode ..like dates and bacon would be cool too) A fabulous end to 2021 to you and yours...

[@nopenope3131]

Bacon wrapped dates are the bomb!!!! But only with blue cheese. 😆 Pro tip.... pre cook your bacon for about 5-7min in the oven, then wrap and cook again. This will guarantee crispy bacon inside and out! ( I really don't like that soggy bacon texture on the inside when wrapping things on bacon) lol

[@lisahinton9682]

@Nope Nope (I love your user name, by the way.) Wrapping things in bacon should only be a single layer of bacon. So if you watch closely in the video, you'll see Beryl cut the end off the bacon so that it does not wrap onto itself. So it's wrapping like a belt around your waist, not like a scarf around your neck where you go around and around.

[@RR-kp5ps]

They're called Devils On Horseback and originated in the UK.

[@pops2680]

Oh, I wish you could do christmas drinks! In Chile we have something called "cola de mono" it has milk, coffee, pisco and some spices.

[@natbialek874]

Beryl, if you love sauerkraut, you must try polish bigos!!! It’s meaty and more complex version of the other dish you tried, with various meats, sauerkraut, wild mushrooms / plums / red wine. Each family will have their own recipe and it’s one of the most famous polish dishes! We always eat it around the holidays :)

[@whoever369]

Oh yes do the bigos. My mil makes it with red wine, sometimes with beer. Love it. Super for leftovers, freezable and better the next day. I ❤️ bigos

[@dianasaur147]

Bigos is amazing. I'm half polish and I love it

[@snacktivist]

That's completely bizarre! I just read about this recipe in a magazine today!

[@ninavr2678]

Hi Beryl! You have a pregnant fan over here 🤰🏻❤️ You could try to do a video about “what people eat when they are expecting” or something about “before labor”. Thank you!

[@laramoscoso233]

I thought Argentinian dish it was going to be vitel tone, even if it's originally from Italia, here in Argentina is quite common from christmas. Even more than sanguchitos de miga. Sanguchitos de miga are for any occasion or maybe non occasion, just eat it when you feel like it.

[@federicoandrademarambio2913]

Yo me esperaba lo mismo. Eso o un pionono.

[@PabloEmanuel96]

@@federicoandrademarambio2913 reee Creo que nunca vi a nadie comer sanguches de miga en navidad

[@ultra2sound]

O un matambre

[@nahuelsalvatierra5697]

Igual la chica aclaro para cumpleaños. Algo simple era matambre relleno

[@idek7438]

I'm Italian and my grandma will in fact be making vitello tonnato for our Christmas lunch! It's absolutely delicious

[@TheGardeningArtist]

Potato Candy is also a traditional Candy made here in the USA. My grandma made it during the Great Depression time every Christmas. We always only used a tiny bit of potato this way you don’t need to use to much sugar. lol I discovered I’m severely allergic to potatoes which explains my health issues over the years. But now I use white sweet potatoes to make my potato Candy. I also used a carrot once before I found out sweet potatoes are not really a potato and are safe for me to eat. You can also use Nutella, cookie butters, almond butter, cashew butter, pretty much any kind of butter you can use on it. Jelly does not work so well. I’ve done a lot of experimenting with potato candy. My faves are Nutella and cookie butter and the classic peanut butter.

[@ohdeniseluciani]

Almost no one makes sandwiches de miga at home, it's something you buy made in a sandwich the miga store. The most classic version is ham+cheese+mayo (every version takes mayo!) Also, adding chips is something children (and sometimes big 26 year old children like me) do at birthday parties to the classic sandwiches, I don't think any store sells sandwiches de miga with chips inside. Great vid. Go Argentina!!

[@GirishManjunathMusic]

Chips as in the potato pillar pillows, or chips as in Frito-Lay's?

[@ohdeniseluciani]

@@GirishManjunathMusic Lay's!

[@GirishManjunathMusic]

@@ohdeniseluciani ah yea that does make more sense for a thin party snack style of sandwich, I guess. Thanks for confirming!

[@JorgelinaVega]

Sanguches de miga are the best ever any celebration is the greatest excuse to have some! ♥ At home we would have sanguches de miga on New Year's Eve because by then nobody wanted to cook or eat after the Christmas meals! hahaha!

[@florc6433]

She could've made "Pionono" or "Vitel toné" or "Tomates rellenos", maybe their origins or roots are not from here but we tend to COOK those dishes, sandwiches tend to be bought. Saludos ♥

[@Louisedebarre]

BERYL you should do an episode on what's your favourite food and what feels like Christmas to you!!

[@JorgelinaVega]

The thing about miga sandwiches is that it needs to be the right kind of bread, because it has to be springy and airy, so if you flatten it with a rolling pin then it kills the air bubbles in the bread. We buy the sandwiches already made from bakeries or deli style shops, but these days in some places you can buy the sheets of miga bread and you can prepare the fillings at home, not sure if you can get this kind of bread in the US. My favourite are the ham and cheese triples, it's slice of bread with a very light spread of mayo (or mayo + butter whipped mix) ham + slice of bread + cheese + slice of bread with mayo / butter mix. The leftover ones - if you're lucky to have leftovers lol! - you toast them slightly and enjoy them with some nice "café con leche". As simple as they are, they're a delicacy hahaha!

[@pm1660]

You can get miga bread in Canada so I guess that you can in USA that has more variety of products. The problem is that is soooo expensive and is 1 sheet divided in 3/ 4 parts so you can't make a lot with it.

[@samsamsam1596]

We have a similar recipe for the potato bonbons and it's called Nilupak in the Philippines. The only difference is that we can use boiled cassava, sweet potato and definitely the sugar is on the lesser side. We also add some butter or margarine. The roasted peanuts are sprinkled after. A pound of sugar is just wow.

[@snacktivist]

Interesting! I read a few comments saying it's common in the US as well, and I knew of it from Canada ... just shows the commonalities from country to country when it comes to (delicious) "poverty food"

[@anthonyrome7543]

My grandmother had a potato candy recipe that was just potatoes and sweetened desiccated coconut. She’d roll them into balls and dip them into dark chocolate. They were great.

[@Gary-h6f]

I love coconut so that sounds amazing. I'll have to try it.

[@Clarr0r404]

Hearing the tiny "I don't have any more!" KILLED me. 😂 I feel the same exact way any time I do anything with mochi. Cheers, Beryl, and a Merry Christmas! ❤❤❤❤

[@termonjai]

I was so excited to see potato candy. My great grandmother made this growing up. We use left over mashed potatoes, and only a little because this is so sweet. I also add flour along with the powdered sugar to try to cut back on the sweetness of them.

[@ooprincessoo7113]

as a Canadian I'm honestly disappointed that butter tarts weren't the recipe chosen. I made them today and they're super simple to make too.

[@robindawn]

Agreed! I make them every Christmas, I’ve nave tasted the potato candy (I’m out west) 🇨🇦

[@jbloomfield619]

I agree. I am making a batch of Butter tarts at the moment.

[@snacktivist]

Butter tarts are too well known, this was way more interesting!

[@melaniemassicotte6212]

The issue with bonbons aux patates is that you boiled your potatoes. You need to use baked potatoes because there's too much moistures in boiled potatoes. That's why you had to use sooo much sugar.

[@katryanaorange2092]

"We use every opportunity to caramelize onions." (Lithuanian.)Yup. Ain't that true! Beryl, I just knew you would love the kraut dish. Does anyone share a dislike for water chestnuts? I can't stand the flavor and texture 😆

[@kingaewajanicka8553]

Thank you for kapusta z grochem :) i am from Poland and also love this dish. Please, try more of our cuisine

[@maruubnd]

Yess, sanguchitos de miga! In my city, veggies go all together in one layer, ham and cheese together in the other layer. You can make them with butter instead of mayo, or mix both

[@wcreamymami]

Bagna cauda is a traditional dish of the region of Piedmont, Italy. Actually, I think that very few people know about this dish in the rest of Italy. I'm not sure if in Piedmont is considered a Christmas dish, but I know that, traditionally, Bagna cauda is eaten with raw vegetables (carrots, radish, lettuce, celery, and so on) so, if you liked it, I recommend trying it with vegetables, according to tradition. I hope this helped! ❤️ Wish you a merry Christmas Beryl 🙏

[@Louisedebarre]

Never knew this

[@Narnarcorner]

I live in a region of Argentina that's full of Piedmontese descendents and was incredibly confused by the video's version of Bagna cauda and the fact that it's eaten in Christmas? Maybe bc here it's eaten in Winter and our winter is June/July/August haha

[@mismatchedthoughts8565]

Southern italian here and I never heard of this dip before, sounds really good though!!

[@gregmuon]

My family is from Tuscany and I've never hear of bagna cauda either. Looks good though. While tuscans do eat anchovies, I suppose the equivalent appetizer would be chicken liver crostini.

[@fulviomiglio4162]

@@gregmuon Bagna cauda è una delle ricette italiane più famose

[@lisahinton9682]

"I didn't think it would be the temperature of a volcano." I laughed out loud at this. Thanks, Beryl, and hope you and Raj and doggy have a wonderful holiday season.

[@elfie288]

OMG I love seeing potato candy. We always had it at Christmas growing up 😀 And I think having to go to the store mid recepie for powdered sugar makes it more authentic I have had too do that too 😀

[@_sarathedreamer]

I’m CACKLING over you making and eating the bonbons aux patates… in the name of all Quebecers, Beryl, I’m sorry 😂😂 Now I need to think about one of our dishes that won’t traumatize you 👀

[@meganedandurand268]

Pets de soeur, tarte au sucre, sucre à la crème ou pudding chômeur :)) pudding chômeur ça serait pas trop compliqué hahhaha

[@_sarathedreamer]

@@meganedandurand268 hahaha oui! Les pets de soeur aussi c’est facile! Mais tellement sucré 😂

[@sabrinamonette5450]

If we dont want to traumtize her, Never speak about pains-sandwish ... Even me i'm traumatize about that tradition 😰 why we do that ... WHY!!!!

[@_sarathedreamer]

@@sabrinamonette5450 omg yeah that’s a weird one 😂 I think that’s French tho, we didn’t come up with that one at least LOL

[@allieren]

I love the inclusion of kapusta. I grew up with a Polish grandmother here in West Michigan and, now that the family is spread out I realize I haven’t had a traditional Christmas in years and this gave me a good feeling of nostalgia, especially as this year I am spending Christmas in another state, working as a travel nurse. I have never tried that particular recipe, but when my grandma was alive kapusta was a Christmas Eve staple along with kielbasa, pierogi, and whatever else my grandma decided she wanted to make in addition. And one of the aunts always brought kruschiki, or bow tie cookies. So. Good! I hope you and your family have a wonderful holiday season 💚❤️ Edit: I also love sauerkraut and if I buy one to eat out of a jar, it’s definitely Bubbies. So good choice 👍🏻

[@nurseprac.nikki513]

Great video! Merry Christmas Beryl and thank you for all your wonderful content. I always look forward your videos and can’t wait to see what this next year brings. Be safe and enjoy your much deserved time off. ❤️

[@jazzminfeeney7852]

UK classic Christmas food has to be pigs in blankets. Not like American pigs in blankets. 100x better and easy. Bacon wrapped sausages 😙👌🏽

[@na195097]

It's supposed to taste like powdered sugar and peanut butter. 😋 Also, I think starchy potatoes work better. I looks like you used a waxy gold potato.

[@Thefoxthatbecameawolf]

Sándwich de miga is always wired to do at home. I could never find the right bread nor have ever achieved the right texture/humidity on the bread. The ones you buy are amazing always.

[@Jah14549]

We have potato candy here too where I live in Missouri my Grandma used to make the best potato candy 🍬

[@lglg6950]

The bread for sandwiches de miga is not normal white bread and can only be obtained in the US in a special bakery. Also the most common version is only ham and cheese and they are super good toasted.

[@janesalisbury3686]

I love sauerkraut too, so, I decided to learn how to make it. OMG it is soooo easy! I watched a coupla KZbin videos and now I'm onto my 5th batch! I've even had a go with red cabbage. Absolutely delicious. Have a go. Season's Greetings from UK

[@hopeful8975]

I’ve always wanted to try it…maybe I’ll have a go. I guess it’s hard for me to think it will taste like the sauerkraut I buy.

[@janesalisbury3686]

@@hopeful8975 Hmmm, I don't know where you purchase your sauerkraut but my homemade versions have been comparable, if not better than shop-bought. All the best.

[@Chocokitty57]

Recipe?

[@janesalisbury3686]

@@Chocokitty57 You Tube.

[@zoenova5617]

Do you taste a lot of fermentation?

[@acexkeikai]

OMG Beryll you are using WAY too much potatoes!!!! I use about one quarter of a potato for about a pound of powdered sugar. the dough needs to be very stiff to make this and yes it is very sweet... it's a candy :D but oh the memories... I think I will make one if I have leftover potatoes from diner.... will need to check if I have enough powdered sugar though. Also a thin layer of peanut butter. You have far too generous my dear Beryll

[@taradiane]

Potato candy was very popular with my kin in southern Ohio Appalachia. Interesting to see a Canadian talk about it! It was always made with leftover mashed potatoes.

[@adityaanantharaman7963]

All recipes look delicious! But something with a pound of sugar, I can taste it through my screen 😋

[@zoenova5617]

XD hehe

[@annhans3535]

FRom Guyana, we eat pepperpot (slow cooked meat in a cassreep sauce) make from either beef or lamb or chicken, with homemade plait bread. Our cake is a black rum cake, it's pudding like (heavy) made from soaking fruits with rum.

[@SynXxoOKayesha]

Try marinating the water chestnuts in soy sauce or coconut aminos if you are soy free to add another layer of flavor!

[@lizryan7451]

Mmm the sandwiches and wrapped dates sure sound yummy to me! I've never had a wrapped date before, but the combination of the sweet fruit with salty bacon and a crunchy chestnut or creamy cheese sounds so good right now 😀

[@andrewthezeppo]

definitely go with bleu cheese for it, the dish actually has a fun name Devils On Horseback. If you google that Martha Stewart's recipe is what comes up first (you don't really need a recipe but just to get like the cooking time and temp right I trust Martha)

[@lizryan7451]

@@andrewthezeppo That's great, I never knew they were called that! Thanks for the tips! 😄

[@misss7777]

@@andrewthezeppo It's also a patt of classic Spanish Tapas.

[@xxAnimeHeartxx]

You should try the swedish hot drink known as glögg (it's hot wine with spices) and the pastry called lussekatt! EVERYONE in Sweden eats and drinks this during Christmas. It's very common in Christmas markets here.

[@Nachtelfin0des0Todes]

In German, we have something similar called Glühwein :D It's also spieced wine

[@zamiaramirez1390]

Ooh id love like a different Christmas mulled wine episode. Like ponche from Mexico. Or even just holiday drinks

[@xxAnimeHeartxx]

Oh I had no idea, I always though it was Swedish! I just googled it and it seems like it's a common drink in Europe during winter time.

[@sidneymannster]

🇦🇷 Omg i love sandwiches de miga. But it shouldnt be pressed with the rolled pin 😅 the most important quality of sandwiches de miga is its fluffiness and moisture. In bakerys they keep them moist sprinkling some water and keeping them under wet kitchen towel.

[@hijadelcerro6025]

The sanguchitos de miga don't look much like the real ones😭 )

[@tigeress699]

I'm from America and what we eat for Christmas dinner really varies from household to household. Sometimes my family and I would go out, but most of the time, we'd stay in and when my grandparents were alive (I have one left), they'd always come over and sometimes my favorite aunt and uncle would too! We would most likely have some type of roast beef, or roasted pork. Once we had a roasted goose with this brandy sauce and it was amazing! Most Americans will make a roast of beef, pork, duck, turkey, or even chicken if they're having a smaller Christmas. But definitely something nice that you don't have very often, and sides and desserts vary too!

[@mariaceleste7102]

Remember in argentina is summer in holidays, so we usually eat fresh food or asado ( your barbecue ). Pork, salad, fruits, vittelo tonato, sweets.. dont want to be mean because i love You 😂 but white bread doesnt mimic that kind of bread, and also we mix mayo with butter or milk.

[@jeffreyaustin4037]

Hi Beryl! Great video! When we make potato candy at home, we chill the dough a bit after rolling before putting on the peanut butter. This should help with the messiness a bit. Sometimes if it's really soft after rolling it up, we'll fridge it before cutting too. If you ever make it again, try that.

[@diannefortune6311]

First... I love your videos. I am a foodie! Love cooking, trying new things and. of course, eating. Here in San Antonio, Christmas is Mexican food. (Well, it's actually our number 1 cuisine year-round.) Most important dish: tamales! Have you done a tamale show? They are different all over the world. In the southwestern US and northern Mexico, they're usually wrapped in corn husks. In southern Mexico and other Latin American areas, banana leaves are the wrappers. Those are often tied in little squares. Tamale-making (a family event called a tamalada) is labor intensive. It usually takes the entire extended family and requires a whole day. Keep up the good work!

[@minnied84]

Beryl asked for suggestions for anchovy recipes after the bitter melon challenge. I suggested Bagna Cauda. I just want to say, I told you. 😆 Happy holidays everyone!

[@dthurley8490]

For the bacon wrapped dates, I wonder how it would taste if you crumbled the blue cheese up and chopped the water chestnuts into small pieces, mixed the pieces with the blue cheese then stuffed the dates with that... I best that would be great.

[@taissalada]

The anchovy dip looks amazing! Merry Christmas and happy new year! Looking forward to more of your amazing content in 2022. ❤️

[@xluisaxmcrx]

Hi, I'm from Rosario, Argentina, and I make the sandwiches de miga at home, it's waaay cheaper than buying it. You can buy the bread at a panadería or supermarket and get creative with the content of each sandwich. My favourites "not so common" combinations are, olives and egg, palmitos and salsa golf, ananá and ham; and tuna and cheese. It is so fun making it with the family, and are so much delicious than the bought ones. It's so hot here at this time of the year that with time (maybe to some families) some Christmas tradicional foods changed because those were very caloric and heavy for this weather, for me and people I know it's very common to have colder foods to refresh us. Great video and I hope to see more Argentinian food here 😘

[@janellegodin2934]

Something went seriously wrong with the Canadian recipe. Pâte aux patates shouldn't liquify like that. I've never tried it with a white potato though.

[@raydyent]

We make the peanut butter candy in the southern US but without the potato. 100% powdered sugar.

[@harvestmoon_autumnsky]

14:32 Did we just see you wipe your bacon greased hands in your hair??? Yum!!! Hahaha. That's so something I would do .

[@lisahinton9682]

Beryl, you could not roll that bonbon patate because you needed at least one more cup of confectioner's sugar. It's one cup of very dried out mashed potato (after you drain the cooked potatoes, put them back on the heat for a moment to evaporate allll moisture) and eight to ten cups of powdered sugar, added one cup at a time. Also, if you had used a Russet potato, you'd have gotten better results, because the waxy potato you used is more dense and, well, waxy, whereas Russets are fluffy and more conducive to this dish. (All potatoes are not the same. Some are better for certain dishes and some for others.) I grew up with this and it originated here in the USA.

[@subbaniac8494]

Sheryl, I love your videos ! So glad you included one from Québec, where I am from ❤. I don't really know "bonbons aux patates", but I do know pet-de-soeurs that translate to Nuns Farts, you should try these too ! Just the name is hilarious in my opinion for a desert's name haha and they are even easier ! Here's the reciepe: 200 g of puff pastry 1/4 cup salted butter 1/2 cup brown sugar 1/4 teaspoon cinnamon 1.On a floured surface, roll out the dough into 10 x10 inch square and an inch think. 2. Spread the butter all over. 3. Sprinkle sugar and cinnamon 4. Roll into a log and chill for 1h. 5. Preheat oven at 375F and butter a muffin tin. 6. Slice dough in 12 pieces and insert in the muffin tin. 7. Bake for 23 min and let cool 2 min before eating! Enjoy and happy holidays xxx

[@LynnHermione]

Who told you we eat sanguches de miga in the holidays. That's not holiday food in argentina, that's general party food. You picked one random chick who can't cook

[@robinmikulic351]

if u grew up in america, poland isn't ur home country. the USA is ur home country. sorry to disappoint.

[@JackieOgle]

You cracked me up! The amount of sugar in that potato peanut butter candy! WOW! I was shocked.

[@adedow1333]

I love that the Argentine sandwiches are good to eat while dancing! That fills me with so much joy! It looks delicious too!

[@sil.f4703]

I love sandwiches de miga of course, but they are not usually eaten on christmas, also we don't make them, or You could, but with the right bread

[@tiffanyweldon4404]

When you make potato candy the cheaper peanut butter like Peter Pan or Jeff works better. I’ve found that the organic/ natural peanut butter is to thin

[@whoever369]

Oh yes sandwich de miga are awesome. Try them with mayo and thinly sliced grilled chicken breast. I loved them. Mhhhhh sweet memories.

[@bunnythebunbalboa]

As someone from Argentina i'm a bit taken aback by the choice for this video, a bit mad at the person who sent that clip honestly haha, here we either eat asado, vitel tone, matambre, milanesa or some kind of steak with salad/potato salad. Sanguches de miga are important but they are bought from a bakery and never made at home.

[@nelldrik]

I was just saying to my sister the other day that bacon wrapping is to dates what devilling is to eggs. 2 eggs in any other style is more than sufficient for me, but devilled? I can easily eat 8 eggs in one sitting.

[@lauraperrott]

The American dates recipe is a U.K. Christmas Recipe called devils on horseback.

[@sofiamagdalon6947]

Im so happy sanguchitos de miga made it toBeryl's hands 😭❤️❤️

[@lctree9252]

The slow clap, classic. Anchovies are a great base for tomato sauce without meat, try it.

[@mrsdiaz614]

I wish someone would have suggested Puerto Rican pasteles. They’re super easy to make. 😉

[@vysharra]

You should submit them for next years’ video!

[@jmpht854]

You should do a Keralan/Malayalee Christmas - one of my favorite Christmas dinners was with Malankara Christians, their Christmas dishes will blow your socks off! 🙂

[@zombieberserker]

As soon as you said you begged people to send easy recipes I knew you weren’t going to be making tamales or pozole

[@miarose1117]

You have never had warm Sauerkraut??? My German mind is blown

[@priscillad8]

I'll try the recipe from Canada, but instead of peanut butter I'll use dulce de leche

[@vonlipi]

FYI not a lot of people eat the potato candies. These were made because nobody had money!

[@123Tarl]

Peanut butter and potato candy has been a go to Christmas candy in Kentucky and Tennessee as well. I wonder if there is a French Canadian connection from the trappers back in the day?

[@shawnsisler3743]

Potato Candy is a family favorite and I can tell you that your PB was far too thin. If you ever try to make it again put your PB on a coffee filter or some cheesecloth for a bit so some of the oil drains out.

[@Evieteresa]

I just made and had, for the first time, the Polish Christmas dish. I caramelized my onions for 45 minutes and added crispy bacon on top. It was delicious and I totally recommend the addition of bacon! The split peas and sauerkraut alone are overpowering, but together they made sense.

[@Rose-jz6sx]

It looks amazing. I'm definitely going to try it

[@EatTravelHappy]

My husband's family makes potato candy every Christmas. Also, love Bubbies!💜

[@Evan-4579]

Thank you Beryl for this wonderful Christmas present. I enjoyed the video. Merry Christmas everyone

[@verogoss]

ho! un bonbon au patate!! miam 😃 you just put a little too much peanut butter 😉

[@lucasotis9525]

I can't explain the sound I made when I saw you were using Bubbies 'craut in the ingredients card, isn't it just the damn best?! The pickles are so so good too, y'all, if you find any thing by the Bubbies brand, don't hesitate!

[@musthavemoxie]

OOOh Idea!! You said that if you had a plate of 6-8 dates or even 4 string cheeses, you'd have trouble getting them all down. But fry them with batter and no problem! I think that's due to something called Flavor Fatigue. I know I've heard food challenge eaters talk about flavor fatigue a lot, which sauces and other contrasting textures can help resolve/reduce. What about an episode about Flavor Fatigue, specifically focusing on an entire meal or set of meals using the same ingredients but in different ways? I know there are many countries and cuisines that are especially adapt at being efficient and yet creative with meals and recipes.

[@Hollis_has_questions]

What an interesting and erudite comment!

[@ChristynaPatterson]

Canada-definitely not what everyone in Canada eats at Christmas

[@jordanpedde]

There is a variety of cooked sauerkraut soups and stews out there

[@ssejnosnikrap]

i love putting crisps in my sandwiches !!!!

[@falgunichaskar3254]

Hii! I am from India and I am a vegetarian. We have lot many dishes in India for vegetarians but I don't find much vegetarian dishes around the world. I think those dishes surely do exist but it's just we don't know. Can you please make a video on vegetarian dishes around the world☺️.

[@Rose-jz6sx]

I'm an Irish vegetarian, Indian cuisine definitely has the broadest range for us without using meat substitutes, but a lot of Asian cuisines have good veggie recipes too especially Japanese imo, but you have to watch out for fish sauce/oyster sauce and bonito flakes. A lot of Asian cooking seems to consider those as vegetarian ingredients haha

[@jinggay1982]

Woohoo another video!!! ✨ Love all the bonus content ✨