In the hustle and bustle of this busy holiday season, it's pretty easy to forget about other parts of the world as we live in our own little NYC bubble.
Sure, we're pretty much a melting pot of different cultures, but it's pretty hard to imagine the holiday season without the lights, snow, and sounds of the big city.
The great thing is, we don't ever have to leave our own little city to experience the authentic holiday foods of other nations.
Okay, so that's a joke. Everyone should leave the city and explore these foods in their native setting, but these renditions are a deliciously rich way to immerse yourself in other cultures-- or to remember your own --without having to leave NYC.
Here are some of the tastiest foreign holiday foods (and where to find them) to discover and enjoy this holiday season.
1. Buche de Noel (France) from Baked (various locations)
brooklynbaker Our holiday Stump De Noel cake is back and available to order. If you don't like this cake your heart is made of coal.
There are plenty of French desserts that are common to make to celebrate the holidays, but Americans are pretty familiar with one, though it sometimes goes by a different name.
The Buche de Noel is essentially just a yule log, or a sheet cake topped with buttercream icing and rolled into a cylinder, iced, and topped with edible, festive decorations.
If you want an awesome take on the traditional French Buche de Noel, head to Baked, where they create a "Stump de Noel" by turning the cake on its side.
It consists of a chocolate cake with malted vanilla buttercream filling and a dark chocolate frosting to create the wood like texture.
2. Panettone (Italy) from Sullivan Street Bakery (533 West 47th Street)
Bread is a pretty traditional creation for the holidays, particularly when it is filled with a large quantity of candied or alcohol-soaked fruits. When there was no other way to preserve fruit, people would soak the pieces in sugar syrups or alcohol to keep it edible.
Because the holidays are a time of indulging, many people would put their candied or dried fruits into their desserts. Such is the case for panettone, which is said used to be termed "pane di tono," or "luxury cake."
Sure, there are plenty of legends surrounding the creation of panettone, but we're just going to say, it's pretty dope. If you're going to get the real stuff, skip the boxed panettone and get yours from Sullivan Street Bakery.
It is naturally leavened (which is traditional) and hung upside down to cool to maintain the shape and airy texture. Their panettone includes rum-soaked raisins and citron. Helpful hint: it makes incredible french toast the day after Christmas.
3. Struffoli (Italy) from La Guli Pastry Shop (29-15 Ditmars Blvd - Queens)
via Real Noo Yawkas Eat
Have you ever walked through the supermarket or a bakery and noticed a pile of small, sticky, sprinkle-coated balls? You're most likely looking at struffoli, but then again, a lot of weird sh*t happens in NYC.
Struffoli is made from balls of dough that have been deep fried and mixed honey, sprinkles, cinnamon, and pieces of orange rind. They can be served at room temperature or warmed.
The best spot to get your struffoli on is at La Guli in Astoria. Their "struffoli" is traditional, yet also topped with cherries and Jordan almonds (pastel colored candied almonds).
4. Pavlova (Australia) from Dominique Ansel Bakery (189 Spring Street)
via Dominique Ansel Bakery
We're so used to the cold and snow during the holidays that it's hard to imagine spending Christmas in any other kind of weather. But, if you'll remember back to your elementary school science days, we're living in the Northern Hemisphere, where as Australia is in the Southern.
That means that our winter = their summer. That means Christmas can be spent in temperatures higher than 32˚... Celsius. And seriously, who wants to eat a big ole rich piece of pie or cake in 90˚(F) weather? Not us.
The pavlova is a pretty delicious dessert that originates in Australia or New Zealand (there's plenty of debate about it) and it was named after the Russian ballerina, Anna Pavlova.
It's a light, meringue cake that is crispy on the outside but soft on the inside that is typically topped with fresh fruits and whipped cream. Grab the "Black & Blue Pavlova" from Dominique Ansel Bakery to get into the Australian holiday spirit.
,5. Stollen (Germany) from Bien Cuit (120 Smith Street - Brooklyn)
kathrynmichael December & Christmas = a time for bakeries and holiday Stollen! Gathering intel on some of the city's best today. Pictured: @biencuitnyc's version with candied citrus and almond cream instead of marzipan. #newyorklivetv #nbc4ny #eeeeeats
Stollen, a traditional german cake-like bread, is usually made for Christmas, though it takes quite a bit longer to make it in the traditional manner.
Traditionally, Stollen is made at the beginning of the Advent season (late November). It is preserved for a month by multiple brushings of butter and sugar to coat it. The preservation process begins as soon as the bread leaves the oven. It is immediately brushed with butter and coated with sugar.
It is speckled with dried fruits, candied citrus peels, nuts, marzipan, and spices (like cinnamon and cardamom). Because it is covered in so much sugar, the bread itself isn't (traditionally) very sweet.
The best place to buy stollen for the holidays is from Bien Cuit. Many bakeries in NYC don't bother with this German bread, but the "stollen" from Bien Cuit is delicate, flavorful, and a must for any Christmas dinner.
6. Linzer Cookies (Austria) from Glaser's Bake Shop (1670 First Avenue)
One of the oldest known tart recipes is that of the Linzertorte. It is a rich, buttery tart dough that has the addition of ground almonds, lemon zest, and cinnamon. The tart shell is filled with (traditionally) a black current jam.
This cookie evolved from people cutting the dough into cookies and sandwiching the jam between. Usually, the top layer of the cookie has a cut out in the center to display the jam interior.
The best place to find Linzer cookies is at the old school bakery, Glaser's Bake Shop. Their "Linzer Tart Cookies" are delicious and authentic.
7. Rosca de Reyes (Spain/Mexico) from Don Paco Panaderia (4703 4th Avenue - Brooklyn)
via El Mercurio
Many people will recognize this cake as one similar to King's Cake, which is eaten during Mardi Gras. However, Rosca de Reyes is an oval shaped dessert that is decorated with figs, quinces, cherries, dried fruits, and/or nuts.
It is traditionally eaten on January 6th, or the Día de Reyes. Translated into "Kings' Day," this day celebrates the three wise men who presented gifts to baby Jesus.
Typically, a small baby figurine is baked into the cake. Whoever finds the figurine is responsible for cooking on the Día de la Candelaria.
You can find Rosca de Reyes at Don Paco Lopez Bakery in both Brooklyn and Manhattan.
Check out 5 Best Spots for the Most Festively Delicious Holiday Cookies in NYC.
[Feature Image Courtesy The Guy Corner NYC]