IT’S NO wonder Santa Claus is so rotund. Delivering presents to billions of children across the globe on Christmas Eve, he gets to sample more than his fair share of seasonal delicacies, it being traditional to leave out a little something for both Santa and his four-legged helpers to nibble on.
Granted, flying at supersonic speeds through the cold December night would be enough to work up anyone’s appetite. But a man can only eat so many mince pies.
It’s probably a relief when he crosses the Atlantic where Americans favour leaving out cookies and a glass of milk. In Scandinavia it’s a dish of rice pudding, in France a slice of Yule log and in Ireland a pint of Guinness and a wedge of Christmas pudding.
Is it any surprise Santa spends the rest of the year sleeping off his gourmet excesses in the North Pole?
Experiencing Christmas around the world in just one night has unfortunately been a feat beyond mere mortals – until now.
For the National Trust is this year is offering people the chance to savour a flavour of what Santa enjoys every Yuletide.
Souter Lighthouse will be holding A Taste of Christmas event on December 3-4 in its tearoom. And on the menu alongside the property’s well-established seasonal favourites, will be traditional festive dishes from around the world.
There will be cider and apricot infused ham from Germany, potato salad with a mustard mayonnaise from Bulgaria, vanilla and almond rice pudding from Denmark, black bun cake from Scotland, Greek shortbread infused with rose water, Australian white Christmas slices, a French Buche de Noel, or Yule log, and more.
To wash it all down will be a Tudor recipe for hot apple juice infused with spices.
The two-day event is the idea of Souter’s long-time cook Lynn Bays and operations manager, Barbara Matheson.
Information will be available on each of the dishes, outlining their origin and relevance to each country’s Christmas celebrations. For those who don’t want to sit down to a full meal, tasting sessions are also being held.
The event is being billed as a seasonal alternative to turkey with all the trimmings. Barbara says: “Turkey and Christmas pudding is all well and good, but with everyone offering the same festive food in December you can be left feeling you have had one too many traditional Christmas dinners by the time the day arrives.
“Many people around the world celebrate what is commonly referred to as an ‘English’ Christmas, but in Europe in particular there is a great variance in how the festival is marked.
“A lot of the dishes have very interesting stories and traditions behind them and often reflect a nation’s history and geography.