Christina Tosch - 50 States, 50 Christmas Dishes from Across America: Delicious Christmas Recipes for a Festive Feast!

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50 States, 50 Christmas Dishes from Across America

Delicious Christmas Recipes for a Festive Feast!

BY

Christina Tosch

Copyright 2021 Christina Tosch

Copyright Notes

This Book may not be reproduced, in part or in whole, without explicit permission and agreement by the Author by any means. This includes but is not limited to print, electronic media, scanning, photocopying or file sharing.

The Author has made every effort to ensure accuracy of information in the Book but assumes no responsibility should personal or commercial damage arise in the case of misinterpretation or misunderstanding. All suggestions, instructions and guidelines expressed in the Book are meant for informational purposes only, and the Reader assumes any and all risk when following said information.

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Table of Contents

Introduction

From Alabamas sweet Peppermint Divinity candy to a Cowboys Christmas Breakfast in Wyoming, find out whats cooking this Christmas across America.

Food knows no borders, and the USA is a melting pot of diverse cultures and cuisines, and never more so than when it comes to festive fare.

Influenced by Europeans and Native Americans, styles of cooking and ingredients vary from state to state and region to region. While Spanish and Mexican cooking is popular in Texas, German baked goods are beloved in the Mid West.

Yet the traditional American Christmas dinner is quintessentially British in origin and includes turkey, roasted veggies, mashed potatoes, and gravy.

Christmas tis also the season to enjoy something sweet, and what better way to celebrate is there than with Kentucky Blackberry Jam Cake or Wisconsin Seasonal Stollen?

Here, 50 States, 50 Christmas Dishes from Across America delves deep into the sweet and savory dishes that make up a mouth-watering merry menu.

Alabama: Peppermint Divinity

This candy is a well-loved Southern confectionery. It is very popular at Christmas time in Alabama, where it is made using pecans and candy canes.

Servings: 24

Total Time: 1hour 40mins

Ingredients:

• 2 cups granulated sugar
• cup light brown syrup
• cup water
• tsp kosher salt
• 2 large egg whites (room temperature)
• 1 tsp pure vanilla extract
• cup candy canes (finely chopped and divided)

Directions:

In a pan of 2-quart capacity, stir the sugar with the syrup, water, and salt. Attach a candy thermometer onto the pan.

Set the pan over moderate to high heat, and while gently and occasionally stirring with a wooden spoon, cook until the sugar dissolved entirely and the mixture boils.

When the syrup is thickened and clear, cook, without stirring, for 6-8 minutes, or until it reaches the hard-ball stage of 255 degrees F. Remove the pan from the heat.

Add the egg whites to the bowl of a stand mixer, and using the whisk attachment, beat on moderate speed until the whites are foamy. Turn the heat up to high and beat until the whites are thickened and stiff and holding a soft peak.

At low speed, while the mixer is still running, slowly and gradually pour the hot syrup carefully down the mixer bowl's sides into the beaten whites. Only make use of the sugar syrup that is easy to pour. Don't scrape the sides of the pan.

Turn the pan up to high speed, and continue to beat until the syrup is combined into the whites. Scrape down the sides of the bowl, and add the vanilla extract. Continue to beat on high speed until the mixture starts to lose its shine and gloss and is sufficiently thick enough to hold its shape. This step will take 6-10 minutes.

Add cup of the finely chopped candy canes and on moderate speed beat until just combined.

Remove the bowl from the stand mixer, and using 2 spoons, quickly scoop out small balls of candy. Arrange the candy balls on the prepared baking sheets in a single layer and not touching one another.

Quickly scatter the remaining candy cane over the candy balls and set aside to cool until matte for 1-2 hours.

Store the candy in a resealable container, placing parchment paper between the layers.

Alaska: King Crab Legs with Lemon Garlic Butter

If you are looking for a special seafood meal for two, then these buttery King crab legs are sure to fit the bill.

Servings: 2

Total Time: 12mins

Ingredients:

• 2 pounds Alaskan King crab legs (thawed in the fridge)
• Olive oil (as needed)
• cup butter (melted)
• tsp garlic powder
• 1 tbsp freshly squeezed lemon juice
• Lemon wedges (to serve)

Directions:

Preheat the grill to 300-350 degrees F.

Brush the crab legs with olive oil and place on the preheated grill for 4-5 minutes. Flip the legs over and cook for an additional 4-5 minutes, until the meat is heated through.

Remove the legs from the grill and using kitchen shears, cut open.

In a small bowl, combine the melted butter with the garlic powder and freshly squeezed lemon juice.

Serve the crab legs with the melted butter dip lemon wedges for squeezing.

Arizona: Christmas Tacos

Food in Arizona is heavily influenced by early Mexican settlers and these tacos make tempting fare for the holidays. Whats more, Christmas tacos are easy to prepare using your pressure cooker.

Servings: 8

Total Time: 9hours 30mins

Ingredients:

Carne Asada:

• 3-4 pounds flank steak
• 1 cup freshly squeezed orange juice

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