Romanian Christmas Heritage

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Eco Friendly Heroes Christmas Heritage Christmas in Romania Crăciun în Christmas România in Romania ă “Cr ciun Fericit “ Merry“ means Christmas” in Romanian language. How to Celebrate a Romanian Christmas Arrange to go caroling in your village or town on Christmas Eve. Make a star (called a “Steaua") out of shiny paper and wood, and attach it to a broomstick for the leader of your group to carry. Hang bells and ribbons on it, along with a picture of the Holy Family. Go from house to house until the wee hours of Christmas morning. Expect to partake of nuts, apples, pretzels (“covrigi”)and cakes along with the other carolers. The Bear Dance – “Ursul” The bear dance can be seen on New Year's Eve only in Moldavia. A young man plays the bear role. He carries a bear skin on his head and shoulders. The skin is decorated with red tassels, mirrors, gold threads and brass nails. He's tied in chains and droved by a bear leader. A herald wearing old military uniform opens the show. Then the bear leader orders the bear to dance. The bear has a real suite of musicians. The Goat – “Capra” Teenagers especially enjoy caroling with the “Goat”. The “Goat” is actually a usually boisterous young person dressed up in a goat costume. The whole group dances through the streets and from door to door, often with flute music. The goat jumps, jerks, turns round, and bends, clattering regularly the wooden jaws. The Christmas tree is decorated on Christmas Eve with walnuts, chestnuts, hazelnuts, candies, apples and chocolates wrapped in colored paper. Invite family and friends to come back to your home and tell stories about Jesus' birth in front of the Christmas tree. Children clean and polish their best pair of boots and place them at the front door for Santa Claus to find. It's there that he'll leave presents for the youngest children who have already gone to bed. Main Traditional Dishes "Răcituri" or "piftie“ - jellied headcheese, consisting of the pig's feet, ears and head in aspic, accompanied by a grated horseradish and beet salad marinated in vinegar, water and sugar. Main Traditional Dishes “Cârnaţi” - fresh pork sausages, either grilled or fried, garnished with "murături" (cucumber pickles), as well as hot peppers and green tomato pickles. "Sarmale" - sour cabbage leaves stuffed with ground pork and served with polenta. The Romanian traditional Christmas dessert is called "cozonac The traditional Christmas dessert is called "cozonac." This rich fruit bread requires a long preparation time that begins early on the morning of Christmas Eve. Romania is a country with several cultural nfluences, so Christmas traditions are quite diverse and cannot be generalized..

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Cozonac (Sweet Bread)
Cozonac (Sweet bread) Ingredients Ingredients (for 1 piece) For the filling • 1 kg white flour • 50 g butter • 3 spoons of cocoa powder • 500 ml milk • 300 g walnut • 50 ml of sunflower oil • 100 g raisins • 250 g sugar • 150 g sugar • 4 eggs • 4 egg white • Yeast • 150 ml milk • salt • lemon zest Instructions 1. Set aside 1/4 of a cup of milk and start to heat the rest in a saucepan over a medium heat, mixing in the sugar and the butter until it’s melted. Now let the mixture cool until it’s slightly warm. 2. Add the beaten eggs and lemon zest. Letting the milk cool before adding the eggs. It is advisable to grating the lemon zest directly into the saucepan for maximum freshness. 3. Warm up the milk you put to one side and add it to the sugar and yeast. Mix well and allow to stand for a few minutes, until the yeast starts fermenting. 4. Put the white flour into a bowl and sprinkle the salt on top. Then pour the yeast mixture over as well as the milk and eggs mixture and mix well into the flour. Work the dough for about 20 minutes (or more) until it’s no longer sticking to your hands. 5. Place the dough into an oiled bowl and cover it with a clean towel. Leave it in a warm place to rise until it’s doubled in size. This should take about an hour. 6. Preparing the cozonac filling. Start by heating the milk and sugar in a saucepan over a medium heat.
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Alergenii Uneori Conțin Și Ingrediente Care Pot Fi Alergeni Prezenți Înfiecare Produs
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Customs and Traditions of Christmas and New Year in Transylvania
Customs and traditions of Christmas and New Year in Transylvania Brief History The Romanian culture is very rich in tradition and folklore. The culture steams from the Dacians, who once occupied the area in the past, among other influences are the Romans. Festivals feature brightly ornamented costumes with traditional dancing. Wood carvings, skilfully woven carpets, and pottery are some of the elements of traditional Romanian culture. Christmas traditions in Transylvania In Transylvania, Christmas and mid-winter celebrations last from 20th December to 7th January. The 20th is when people celebrate St. Ignatius's Day. It is traditional that if the family keep pigs, one is killed on this day. The meat from the pig is used in the Christmas meals. The Christmas celebrations really begin on Christmas Eve, 24th, when it's time to decorate the Christmas Tree. This is done in the evening of Christmas Eve. Carol singing is also a very popular part of Christmas in Transylvania. On Christmas Eve, children go out carol singing from house to house performing to the adults in the houses proclaiming the Savior. Adults go carol singing on Christmas Day evening and night. A traditional Romanian Carol is the 'Star Carol'. The star, made of colored paper and often decorated with tinsel, silver foil and sometimes bells, is put on a pole. In the middle of the star is a picture of baby Jesus or a nativity scene. Carol singers take the star with them when they go carol singing. Christmas food in Transylvania Traditional Romanian Christmas foods include Roast Gammon and Pork Chops , which is a slightly sour vegetable soup made with fermented bran and pork meatballs; cabbage leaves stuffed with ground pork and served with polenta; 'Cozonac' a rich fruit bread; Romanian doughnuts and cheesecakes.
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Glazură De Ciocolată
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I: Povesteste-Mi Si Mie, Te Rog, Despre Traditiile De Craciun Si Despre
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Nadezhda Savova's Bread Houses
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uaktualnienie 2016-02-10 Interaktywny spis treści archiwalnych wydań drukowanego czasopisma „Mistrz Branży” Przygotowaliśmy dla Państwa spis Zamów archiwalne wydania w formacie PDF* treści wszystkich wydań czasopisma „Mistrz Branży”. CENNIK 1 wybrane wydanie .................8 zł Spis jest interaktywny - wystarczy klik- 5 wybranych wydań ................30 zł nąć na wybrany artykuł, opublikowany 10 wybranych wydań ..............50 zł w portalu MistrzBranzy.pl, by otworzyć każde kolejne wydanie ...........5 zł jego treść (wymaga podłączenia do internetu). Aby zakupić wybrane wydanie/wydania, należy: wpłacić odpowiednią kwotę na konto wydawnictwa Przypominamy, że za pomocą kombi- nr konta 25 1050 1214 1000 0022 0065 5245 Grupa 69 s.c. , ul. Klimczoka 9, 40-857 Katowice nacji klawiszy Ctrl+F można przeszu- następnie wysłać maila z informacją o zakupie archiwalnych czasopism na adres kać treść w całym PDF-ie pod kątem [email protected] . W treści maila prosimy podać imię i nazwisko określonego zagadnienia. lub nazwę podmiotu zamawiającego oraz spis wybranych i opłaconych PDF-ów (każdy numer określa miesiąc i rok wydania). Wszelkie opinie i uwagi proszę podmioty zainteresowane otrzymaniem faktury prosimy o przesłanie danych do faktury. kierować na adres Faktury wysyłamy mailem. [email protected] Po zaksięgowaniu wpłaty zostanie wysłany mail zwrotny Zapraszamy do lektury. z linkiem do pobrania PDF-ów. * Plik w formacie PDF można otworzyć np. za pomocą darmowego programu Adobe Reader. Wersja drukowana czasopisma „Mistrz Branży” dostępna jest tylko w płatnej prenumeracie (szczegóły tutaj) i nie jest sprzedawana jako archiwalia. UWAGA! Bieżące wydania „Mistrza Branży” w formie PDF można otrzymywać za darmo, zapisując się na bezpłatną prenumeratę. Wystarczy zarejestrować konto użytkownika w portalu MistrzBranzy.pl i wysłać maila ze zgłoszeniem (zawierające dane teleadresowe) na adres: [email protected] (w tytule maila proszę wpisać „PRENUMERATA PDF”).
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A Geographical and Historical Overview of the Transylvanian Cuisine
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Newsletter-2015-11-12
NATIVITY OF CHRIST DECE 25 / JAN 7 ST. ELIAS THE PROPHET “What, then, O, brethren, is required of us in order that we might avail ourselves of all the grace brought unto us from GREEK ORTHODOX CHURCH on high by the coming to earth of the Son of God? What is neces- NOVEMBER/ DECEMBER 2015 sary, first of all, is faith in the Son of God, in the Gospel as the sal- vation-bestowing heavenly teach- ing; a true repentance of sins and The glorious Elias, incarnate messenger of God, the correction of life and of heart; communion in prayer and in the pillar of prophets, mysteries [sacraments]; the knowledge and fulfillment of and second forerunner of the coming of Christ Christ’s commandments. Also necessary are the virtues: Chris- tian humility, alms-giving, conti- nence, purity and chastity, sim- plicity and goodness of heart. Let us, then, O brothers and sis- ters, bring these virtues as a gift to the One Who was born for the sake of our salvation – let us bring them in place of the gold, frankincense and myrrh which the Magi brought Him, as to One Who is King, God, and Man, come to die for us. This, from us, shall be the most-pleasing form of sacrifice to God and to the Infant Jesus Christ.” St. John of Kronstadt, Sermon on the Nativity of Jesus Christ Greek Orthodox Metropolis of Denver The MOST Rev. Metropolitan Isaiah, Primate Reverend Fr. Dimitrios A. Pappas, Priest St. Elias the Prophet 46 Calle Electra Santa Fe, NM 87508 (505) 466-0015 office (505) 204-4655 cell [email protected] www.stelias.nm.goarch.org sent grace from on high A WELCOME NOTE TO OUR GUESTS: to Elisha that he might cleanse lepers We are glad to have you worshipping with us today.
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Cozonac Bine Crescut
COZONAC BINE CRESCUT Calitatea aluatului dulce poate fi imbunatatita cu EMCgluten Enhancer Cozonac este o specialitate de aluat traditional, amintind de originalul Stollen nemtesc sau Panettone italian. Initial, copt in Romania si de asemenea in Bulgaria cu ocazia marilor zile festive precum Craciunul sau Pastele, Cozonacul este acum prezent intregul an. Fiecare brutar, fiecare gospodina, mizeaza pe propria lui/ei reteta, dar ceea ce au in comun toate variantele este aluatul de baza facut din faina de grau, zahar, unt, oua, sare, drojdie si lapte. Stafide, rom, vanilie sau coaja de portocala sau cea de lamaie sunt adaugate la reteta de baza, in functie de regiune. Aluatul dulce este umplut cu o masa suculenta preparata cu nuci sau alune, zahar sau sirop, cacao, albusuri, stafide sau uneori seminte de mac. Pentru a asigura ca aspectul marmorat al cozonacului‐ contrastul dintre umplutura inchisa si culoarea deschisa a aluatului‐ se pastreaza vizibil cand cozonacul este taiat, aluatul umplut este rulat inainte de a fi copt. Exemplu de o reteta clasica de cozonac: 1 kg faina de grau 20 g gluten vital 250 g zahar 100 g unt 150 g sare 50 g drojdie 100 g galbenus de ou 500 g lapte Proprietatile cozonacului Trasatura caracteristica a produsului dulce de acest fel, crescut cu drojdie, este structura pufoasa a miezului, care rezulta datorita unui nivel ridicat de proteine. Continutul nativ de gluten al unei faini standard , in mod normal, nu este suficient pentru a imprima aceste caracteristici asa de evidente cum ar trebui sa fie. La un nivel de proteina de 11%‐12% in faina de grau, valoarea medie a glutenului vital adaugat este de 4%‐8%.
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Impact of Artisanal Technologies on the Quality Indices of the Cozonac
ПИЩЕВЫЕ СИСТЕМЫ | Том 3 № 3 | 2020 FOOD SYSTEMS | Volume 3 № 3 | 2020 DOI: https://doi.org/10.21323/2618–9771–2020–3–3–25–31 Available online at https://www.fsjour.com/jour Наверно этот размер Original scientific paper IMPACT OF ARTISANAL TECHNOLOGIES ON THE QUALITY INDICES OF THE COZONAC Rodica Siminiuc, Dinu Țurcanu Technical University of Moldova, Chisinau, Republic of Moldova KEY WORDS: ABSTRACT cozonac, sourdough, fermentation, The research focused on studying the impact of sourdough with spontaneous flora (SSF) (obtained also from glu- artisanal technologies, soriz ten-free flour) and artizanal technologies on the quality indices of cozonac —a traditional pastry product. (Sorghum oryzoidum), Physico-chemical and microbiological indices were analyzed, as well as glycemic index (GI) of cozonac samples nutritional aspects with different fermentation agents. The experimental results showed that the GI of the cozonac samples have similar values, being between GI = 68 and GI = 71. Respectively, cozonac with SSF samples can be classified in the category of foods with moderate GI, and cozonac with commercial yeast (CY) — in the category of foods with high GI. Digestibility indices for all samples reached values between 72% and 76%. The sensory profiles of baked cozonacs were analyzed descriptively by the panel members, and the results showed that all cozonac samples were characterized by slightly acid taste, with specific and pleasant flavors. However, it seems that a long fermentation of the dough, even if CY is used as a fermenting agent, leads to the formation of quality indices of the dough and cozonac, very close to the products obtained only with SSF.
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