Exotic European Recipes for Christmas Dinner

Turkey and ham are not standard Christmas Dinner main dishes in all countries. My grandparents came from Russia and Hungary. Although Jewish by religion, my maternal grandfather was born in a Hungarian gypsy tribe that was intermingled with Romanian and Lithuanian culture. So, I've recreated some recipes for exotic European dishes perfect for Christmas Dinner - exotic to Americans, that is. Not stuff we'd normally put on our Christmas Dinner table.

Exotic Recipe for Romanian Sausage ("mititei" or "mici")
Romanian sausage is a delicious combination of beef and pork that should be spicy or tangy. It doesn't need a skin like many other sausages. This is a great exotic Christmas dish to compliment your ham or turkey; it will provide an out-of-the-ordinary choice and goes good with stuffing.

To yield about 4-5 long sausages:
-1 lb ground beef
-1 lb ground pork (not for kosher households - but then, you'd be doing Hanukkah, not Christmas!)
-The meats must have 20-25% fat combined. This adds to the sausage's capability of holding together.
-3/4 cup any no-noodle vegetable soup, drained of the vegetables (save the vegetables)
-1 small garlic bulb, or 3/4 large bulb, minced or pureed
-1 tsp pepper
-1/2 tsp ground cumin, thyme or both
-1/2 tsp chopped, dried basil
-1 tsp salt
-1 tsp baking soda

-Combine all ingredients. Mix well by hand. Store overnight in refrigerator.
-Take a portion of the mixture and roll it into sausage shape with your hands, wetting your hands with water so the meat doesn't stick.
-Each sausage should be about 4" long and 1" around.
-Lay the sausage in a long, greased roasting pan.
-Sprinkle the vegetables from the vegetable soup on and around the sausages.
-You may also cut up more carrots and onions to surround it with.
-Roast the sausage in the oven at 350-375º no more than 5 minutes before checking. They are done when golden brown outside and light brown inside.
-Cook longer if necessary, and at higher temperature if a crispier outside is desired.
-Romanian sausage may instead be grilled with corn, carrots and onions.
-Serve the sausages, with the roasted or grilled vegetables, on top of a bed of stuffing. Pour any remaining roasting juice on top.

Exotic Recipe for Soup: Beet Borscht
Beet borscht is an eastern European staple, and holidays are no exception. Served hot or cold, beet borscht can be a great exotic Christmas Dinner dish in between your appetizers and main course.

-6-8 fresh beets
-1 cup grated or minced onions
-1/2 cup balsamic vinegar
-2 cups chopped cabbage
-1/2 cup grated carrots
-6 cups strained vegetable broth
-1-2 tsp. grated or minced garlic (to taste)
-1 bay leaf
-salt and pepper to taste
-olive oil (not virgin)

-Trim tops and stems off beets, scrub while washing in cold water but don't peel.
-Spread some regular olive oil in a baking pan or casserole dish.
-Bake beets at about 350º for 35-40 minutes, until soft.
-Cool and peel off the skins.
-Grate the cooked beets (food processor is OK, although we didn't have one back then!), and set aside about 1/2 cup along with the 1/2 cup of carrots to sprinkle on the top of the soup just before serving.
-Put all ingredients except these two 1/2 cups in a pot. Cover and bring to a boil. Simmer until cabbage is soft. It should only need several more minutes.
-Serve the soup hot or first chilled with the grated carrots, beets, and a scoop of sour cream on top.

Exotic Recipe for Christmas Dessert: Rosettes
Rosettes (or rosettas) are the Eastern European/Swedish/Norwegian version of those doughy powdered waffles you always see at state fairs. They make an excellent exotic Christmas Dinner dessert treat; a hollowed out version of French beignets.

-1 egg
-1 cup whole milk
-1 cup flour
-2 tbsp sugar
-1 tsp vanilla
-Optional addition - 1/2 tsp almond extract
-Powdered sugar
-Vegetable oil

-Whisk-mix all ingredients until completely smooth. Refrigerate 2-3 hours or until solid enough to cut. Add more flour if necessary.
-"Rosettes" the old-fashioned way are generally made by hand with a star- or flower-shaped cookie cutter. Unless you are lucky enough to have a rosette iron.
-Cut out as many as possible from your dough, leaving a tiny piece for oil temperature testing.
-Pre-heat 1" deep vegetable oil in a frypan or 2" in a deep fryer at 375º.
-Place the dough remnant in the oil. It should bubble and cook within 5 seconds.
-Drop the rosettes into the oil and remove them quickly when golden with a set of tongs unless you have the iron.
-Let the extra grease drain on paper towels.
-Dust with powdered sugar.
-Serve on a doily-laced platter...and make everyone wear a bib!