I’ve spend this Christmas at home, in Timisoara, at my parent’s countryhouse.
It was the perfect opportunity to make a few festive recipes I had in mind, for some years. The traditional Christmas goodies prepared by my mother were a must – her famous nutrolls with rum soaked raisins, her sweet ricotta filled brioches and the fluffy Transylvanian Christmas buns. “Toba” was also a part of the festive menu. What’s “toba” you might ask? It is a charcuterie delicacy, made almost exclusively from a pig’s head and a few other ingredients, like pig trotters and organs (heart, kidneys). In other words, it is the Romanian version of Headcheese. With all the charcuterie dishes we had homemade pickles, cauliflower, green/red tomatoes and gherkins.
Finally, I’ve managed to test my cooking skills on two great French classics: “Dodine du canard aux pistache” and “Bûche de Noël” (Christmas Trunk). The Christmas Trunk recipe had a personal twist, the filling was made out of a luscious Chestnut Rum cream and the sponge contained walnut flour.
I’ve served this “imperial” French duck roast (the Dodine du Canard) with roasted potatoes (in duck fat) and orange sauce.
I made also a French inspired, charcuterie dish, a pork and wild mushroom terrine, covered in a savory pastry crust.
I’ll let the photos speak for themselves. Here it is. My French-Romanian Christmas Feast in Banat.
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