Archive for the ‘Herald News for Hungarians who speaks English!’ Category

Visit to the Ráth György Museum again

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The Museum of Applied Arts is pleased to inform its audience that its exhibition space at the György Ráth Villa in Budapest welcome visitors again. Opening hours from 10 a.m. to 6 p.m. daily, except on Mondays.

In addition to the permanent exhibition “Our Art Nouveau”, the villa will also feature a completely new temporary exhibition: this time the series “In Circulation” will feature the Dechem Studio in Prague. The exhibition can be visited until 5th of June 2021.

Dechem Studio in Prague is one of the most renowned representatives of contemporary Czech glass art. Its designers, Michaela Tomišková and Jakub Janďourek, are a party at work and in life. In 2012, Dechem Studio was founded. They have a wide range of design and manufacturing experience.

The two contemporary designers become acquainted with the museum’s internationally unparalleled rich collection, selected an objects that inspires within their own work, and created their own design that reflects upon it. The design object(s) born from the inspiration of the museum’s collection will also become a part of the collection, which will also provide the opportunity for further relations and exhibitions.

The excellence of contemporary Czech glass art reflects the 1930 volume of Madame Bovary selected from the art book collection of the Museum of Applied Arts, while at the same time unveiling the secrets of a magical raw material, lithyalin glass, reminiscent of semi-precious stones.


Due to the epidemiological situation, the area of ​​the villa can be entered after a fever measurement and hand disinfection, with a certificate of protection and a mask.
Visitors to the exhibition halls will also be asked to keep a safe distance.

Update Aggie Reiter

Jazz Picnic – Paloznak – Hungary 2021.

Here’s a peck into the mood to get into…

Paloznaki Jazzpiknik Aftermovie 2019

North to Lake Balaton is set to be held between July, 29 – 31 featuring Candy Dulfer – saxophonist, Mario Biondi – singer and groups MF Robots and De Phazz.

The artists were scheduled to play at last year’s festival, but cancelled due to the coronavirus pandemic.

The 9th jazz picnic, held in the Village of Paloznak which is one of the popular holiday resort in Hungary. Will feature music for all ears …  soul, jazz, funk. English jazz-funk band Level 42, Dutch singer Caro Emerald and Dutch group Kraak+Smaak will color the world  for music lovers.

One of the superb timeless classic UK bands the „Level 42” was formed in 1979 and the rest is history.

Just in case for the younger generation haven’t heard their  awesome  music earlier. Their  career started squarely a jazz-funk fusion band, contemporaries of fellow Brit funk groups like Atmosfear, Light of the World, Incognito, and Beggar & Co.
As reaching the ’80s their music was instantly recognizable from Mark King’s thumb-slap bass technique and associate member Wally Badarou’s synthesizer flourishes . Then came a point where they were often classified as sophisti-pop and dance-rock likely to be placed in the context with Sade and other danceable pop/rock.

The Early Tapes Featuring Mark King (bass, vocals), Phil Gould (drums), Boon Gould (guitar), and Mike Lindup (keyboards. Released in 1981, their self-titled debut album was a slick soul – R&B collection that charted in the U.K. Top 20, resulting in the release of The Early Tapes. Level 42 had several minor hit singles before 1984’s “The Sun Goes Down (Living It Up)” hit the British Top Ten.

I then late ’85, World Machine broke the band worldwide with the “Lessons in Love” hit  which gain number one in Britain and “Something About You” hit number seven in America and this catapulted the band tot he international stage.

Their next two records, Running in the Family (1987) and Staring at the Sun (1988), were a big success in the U.K., yet made little headway in the U.S. Both of the Gould brothers left the band in late 1987; they were replaced by guitarist Alan Murphy and drummer Gary Husband. Murphy died of an AIDS-related illness in 1989; he was replaced by the renowned fusion guitarist Alan Holdsworth for 1991’s Guaranteed. The band followed Guaranteed in 1995 with Forever Now.

Level 42 released a studio album, Retroglide, in 2006. Four years later, the band celebrated its 30th anniversary with a special tour, as well as a box set, Living It Up, which included a disc of fresh acoustic versions recorded by Mark King. 2010 also saw Husband leave the band once again, replaced by Pete Ray Biggin.

The group continued to tour over the next few years before releasing new material in 2013, in the form of the EP Sirens. Supporting the release with an extensive tour of the U.K. and Europe, the group also recorded the live release The Sirens Tour, at their stop in London in 2015. The band continued to tour into 2016 with performances at festivals across Europe and South America.

Tickets prices: 
3-day pass: 28990HUF … Daily: 12990HUF
More info follow: jazzpiknik.hu

Updated Aggie Reiter


SZIGET Festival Budapest 2021

Hungary’s SZIGET, which organize some of the largest music festivals in Europe and yes for sure many people are not unfamiliar with the Hungarian word SZIGET which mean ISLAND in English language.

Newsflash goes with deep sorrow for many locals and foreigners having a time of their life the organizers of “Sziget” – The Island” one of Europe’s largest festivals, canceled the event for 2021, citing uncertainties linked to the COVID-19 pandemic.

Background reason about the cancellation … was taking into consideration all the uncertainty around traveling to-and-from and catering industry, furthermore the national and international role of immunity cards, the decision was made to be focused on organizing only next year the Sziget Festival.

The Sziget Festival was held last time in 2019. Then it welcomed over half-a-million individuals from more than hundred countries and also from Hungarian regions taking part at entertainment-ville for over seven days.

As many who participated earlier at the Sziget Festival they were able to have the experiences about its diverse programs such as: several stages also holding workshops with performance art, comedy cabaret, gym and dancing.

This year two other music festivals in Hungary … the Sopron Volt Festival and the Balaton Sound Festival, are being also canceled.

Update: Aggie Reiter

Retrospection to the Online Japanese Film Festival (JFF) – Hungary – 2021

 

Japan brought their latest trends in Japanese cinemafor movie lovers to watch in their armchair free online films within the Japanese Film Festival (JFF).

The Japanese Film Festival (JFF) is a project held by the Japan Foundation to promote Japanese film around the world. With a slogan of „Japanese Film Anytime, Anywhere.” The program was launched in 2016 for 10 ASEAN countries and Australia. Since then holding the Festivals with the latest Japanese films and expanding their network in including countries such as: China, Russia, and India. In the 2019-20 year was held festivals in 56 cities in 12 countries, whilst watched by more than 170000 viewers.
This year, in addition to the conventional in-person Japanese Film Festival (JFF) events, held a “JFF Plus Online Festival for online viewers in the 20 countries. These were: Cambodia, India, Indonesia, Malaysia, Myanmar, Philippines, Thailand, South Korea, Vietnam,  Australia, New Zealand, USA, Canada, Mexico, Brazil, Egypt, Germany, Italy, Spain, Hungary.

The JFF is under the umbrella of the Japan Foundation which is Japan’s only institution dedicated to carrying out comprehensive international cultural exchange programs throughout the world. With the objective of deepening mutual understanding between the people of Japan and other countries/regions, our various activities and information services create opportunities for people-to-people interactions. Online Festival took place from November2020 up to March 2021 in 20 countries around the world bringing 30 Japanese films ranging from the latest hits to always popular anime and the classics.

All the JFF screened films had subtitles in Arabic, Burmese, Central Khmer, English, Hungarian, Indonesian, Italian, Portuguese, Spanish, Vietnamese language.

Tsukiji Wonderland 2016 – Documentary – length time 1h 50min. Director: Naotaro Endo
Synopsis JFF „Through the lives of professionals working at Tsukiji Fish Market in Tokyo, the film portrays how Tsukiji has been the center of fish culinary culture and helped Japanese food culture to flourish as we know it today.”

Adding to the documentary … overall: Tokyo – Edo in 1923 was a grand earthquake and whilst rebuilding the venue over the decades Tsukiji became over the decades one of the biggest World Fish Market providing huge service to the world fish food by hard working people. They have daily wholesales fish auction and was clear to learn “most important is the “jouhou” (the information) without the info the fish would just sit there.

Tsukiji is One of the Seven Food Wonders of the World.

Tsukiji has its artisan culture. Was said, there are 10 days in a year when fish taste its best, but each season has its own variety in fish … Spring: brings shellfish … March: is the icefish season … Tune in the Spring are the best in taste. Tuna is all around the season, but during the summer they aren’t so fatty. Tuna live deep in the sea they do not have to struggle on the hook, they aren’t vital because of the food they eat. Summer: Sweetfish started to fish in june and they are caught in the river. Autumm: Typhoon at its best. Scallops arrive at ESqUISSE alive. Winter: more variety in fish and they get more fatter pufferfish – mackerel.

During the JFF was not all drama, documentary, musical but were animated features, films, cartoons for kids and interviews with Japanese directors.

Thanks to the JFF to watch through free online movies during in the festival!

@ Aggie Reiter

Addition to the JFF PLUS Online Japan Film Festival – 2021.

See previous report:
https://rollinginbudapest.com/2021/01/31/the-best-japanese-film-productions-free-online-screening/

FREE ON-LINE JAPANESE FILM FESTIVAL COMING UP  FROM TOMORROW!

 February,  26 . – March 7, 2021.

Thirty Japanese films will be shown in Hungary with English subtitles for free.

Applying movie offers such as: Thriller … Drama … Romantic … Musical … Romantic comedy … Children’s film… Annimation … Documentary … Literary adaptations … Contemporary and Classic works … Several award-winning films.

During the festival, three films will be available every day through https://watch.jff.jpf.go.jp website. All of them can be viewed throughout 24hours which give the audience an opportunity to several time, if wishes to do so. The festival will be colored by several additional programs on the website of the Japan Foundation that organizes the event.
Friday, February, 26. – 11 a.m coming up the latest works of the legendary director of T he Ring and The Ring 2, Nakata Hideo – Stolen Identity … short summary: Due to the loss of a cell-phone a couple in love experience a series of strange events around them. Makoto has no idea that beautiful Asami will soon become the prey of a serial killer, and that there is actually a dark secret behind her beautiful face.
Saturday February, 27. – 9 a.m. the festival will be screening the latest work of Yaguchi Shinobu, the director of Waterboys, a classic of comedy, and the highly successful Swing Girls. Dance With Me. The movie combines the atmosphere of Hollywood musicals with Japanese humor … short summary: Shizuka having met a hypnotist becomes the devil of the parquet The film won two awards: Kobayashi Audience Award and Special Director Award at the 2019 Toronto Japanese Film Festival.
Monday, March, 1. – 9 a.m. a 1952 Japanese classic will be shown. In Ozu Yasujirō’s drama – The Flavor of Green Tea over Rice. Short summary: Taeko and Mokichi traditionally arranged marriage – with the arrival of their stubborn niece, Setsuko realize, why they are not happy with their current relationship. In his characteristic way, the director depicts the family unit at crisis with humor and warmth – and a drop of resignation. Two films by Okita Shuichi, one of the most promising figures in contemporary Japanese cinema, will also be screened at the festival.
Tuesday, March, 2, 11 a.m. Plays in the era of 1987. Short sumary: A Story of Yonosuke the protagonist moves to Tokyo to begin college, where instead of the young Shoko, his attention is drawn to the older, mysterious “woman of doom,” Chiharu. As Yonosuke’s strange story unfolds, we can get a glimpse into the lives of his friends 16 years after the events, but by then he’s already missing from their circle.

For lovers of art movies on Wednesday, March, 3. – 11 a.m. Overview: a film 0.5 mm, which articulates thoughts about Japan’s aging society with dark humor can be exciting.

Saturday, March 6, – 9 a.m. Okita Shuichi’s other work – which was recognized in 2014 at the Tokyo International Film Festival -, Ecotherapy Getaway Holiday will be screened. Short summary: This comedy tells the story of a 2-day hiking excursion. Right at the beginning it can be suspected that the green-eared tour guide is not at the height of the situation, and soon after, he is lost in the woods. So the company is left alone and they soon realize that survival is their main task …
Same day 11 a.m. Ishii Yuya’s simultaneously thought-provoking and entertaining literary adaptation, The Great Passage will be screened. It’s about a linguistic odd fish who dissects the true meaning of words.
The full program is available at https://japanalapitvany.hu where interviews with five Japanese directors, along with Tamás Liszka talking about Japanese animation and Csilla Béresi – the Hungarian translator of the touching novel by Kawaguchi Toshikazu – from which the film Café Funiculi Funicula is adapted – will be available.

To participate to watch the films within the festival is free of charge, but in adavance registration is required, which can be done via the following page: https://watch.jff.jpf.go.jp/signup.html.

@ Aggie Reiter

The Real Hungarian Apple Strudel – Az Igazi Magyar Almás Rétes

The Apple Strudel became popular in the 18th century through the Habsburg Empire.

The strudel is often associated with the Austrian cuisine, and also known as a traditional pastry around the whole area of the former Austro-Hungarian empire. Therefore, for many it may sound as a reminder of the Austrian Strudel, which is made of plate feuilletée, but the Hungarian made strudel is more kinda filo dough. The filo dough is similar to middle Eastern or Turkish filo. The traditional Strudel pastry dough is very elastic. It is made from flour with a high gluten content so pardon … to the folks for thier sensivity to gluten)… egg, water and lard. No sugar is added. The dough need to be worked hard and vigorously rested, and then rolled out and stretched by hand very thinly with the help of a clean linen kitchen towel.

By-the-way, the best known strudels are apple strudel, sweet soft quark cheese strudel, followed by sour cherry or sweet cherry strudel or so much loved by Hungarians the poppy seed strudel. The sweet strudels are often served along with cream. Many folks like the savoury strudels and there are some of them: sauerkraut, pumkin, cabbage … soforth … fancy fantasy up to imagination.

Receipt: for 3 rolls (wish more than 3 rolls  lets say 6 rolls then duplicate the amount of ingredients)

Preparing Time: 45-60 mins.

Ingredients: 1 big pack of filo dough cca. 400gr, 1 kg apples, 1/2 tbs ground cinnamon, 150 gr sugar (depending how sweet to taste), 2 tbs breadcrumbs.

Preparation: Peel and core apples then grate them into a big bowl. Sprinkle with cinnamon and sugar, mix well. Lightly dampen a clean dish towel and spread out over a smooth work surface. Press to extract any excess juice. Spread the dough layers on the top of each other over the dish towel and brush with oil.Scetter breadcrumbs lightly onto the last pastry. Sprinkle with walnut. Place the apple filling on the side. Roll up the pastry tightly with the help of the kitchen towel. Brush its top and sides with more oil, so to be crunchy. Bake it in pre-heated oven to 180 C degree for about 15-20 mins.

Don’t Worry … Be Happy … cause it might not have the look as expected of your baking for the first time but it probably taste excellent and keep in mind that you can be an expert  by gaining a little practise.

©  Aggie Reiter

Floating Island – Madár Tej – Hungarian Deliciousness Creamy Dessert

This is another famous and classic easy recipe among Hungarian families.  

The Hungarian “Bird’s milk” – “Madártej” is a vanilla custard containing foam dumplings whipped from egg whites, and originates from France. In 1834 this sweet dessert made from milk and eggs made its way to Hungary as deeply loved delight for sweet tooth individuals.

Bird milk is an imaginary name, more than probably a wandering term that originally referred to an imaginary food (its history dates back to antiquity).

The word bird milk has appeared with different names in many European languages since the middle of the 18th century. The Hungarian name as Bird’s milk – Madártej is known in the world having named differently …

The dessert made its success all through the Continent. It can be found in almost all the countries in Europe and even in India … e.g. “Oeufs á la neige” – (eggs on the snow) or “Ile flottante” – are often available in French bistros. The floating islands are known by the English speakers and also for Spaniards. In addition to us, the Romanians also follow the bird’s milk line. The Austrians go on calling it canary milk “Kanarimilch”. In India, “Rasmala” is made without eggs and cardamom, which is also flavored with pistachios and saffron.

Receipt – Ingredients – for 4 person – peparating time: 20 mins.


For the basic cream … 6 eggs separated, pinch of salt, 150 g sugar, 1 liter milk, 12 g vanilia sugar (1 packet), 3 tbs flour, 10 dkg raisins Instead of the 1 packet of vanilla sugar or a little aroma, if possable choose 1 real vanilla stick, it’s worth it, it gives the bird’s milk a yummy taste.

Step-by-step Cooking … Meringues beat egg whites with a pinch of salt until soft peaks form. Add 3 tbs of sugar and beat until stiff. Bring half of the milk and scraped seeds of vanilla stick to boil in a large pot, then reduce to a simmer. Scoop up egg-sized peices of beaten egg white mixture and gently slide into the simmering milk. When the meringues rise, carefully turn them and cook on the other side. (about 1 min. egy side) Set then after aside.

For the vanilla sauce … add the rest of the milk into the pot and let it start to simmer again. Mix the yorks with the remaining sugar and flour. Add the vanillia suger to the simmering milk. Remove from the heat, pour slowly – ladia-by-ladie – into the york mixture, whisting constannly. Then pour the mixture in the warm milk. Add thróe raisin Place the pot back on to the heat and cook over low heat until the sauce sóbegins to ticken.

To assemble and serve, spoon meringues into a glass bowl. Pour the vanilla souce on top sprinkle with raisins. Best is when cold, so store in the fridge for a while before serving, but maybe in between someone has discovered it and many are missing. Then off you go it only take 20 mins to get this yummy dessert ready again.

© Aggie Reiter

Dried Plum-Mazipan Bejgli

According to some sources, bejgli is originally from Silesia, a type of cake known in Europe since the 14th century. Others write about Armenian origins, and as is customary, the exact history of origins is obscured by the past. What is certain: bejgli was originally made in the form of a horseshoe, from which its German name is derived, and then it was introduced into the Hungarian language through Austrian mediation in the second half of the 19th century.

According to the old folks saying … if the walnut bejgli gets on the table at Xmas, it protect from spoilage. And also a poppy sead bejgli, then inhabitants of the house be in great abundance and happiness next year. And last but not least … the new year will soon bring a husband to the young girl/s

Surely there are gourmets who improve on the traditions with the Xmas chestnut bejgli with other various fillings.

During the high holiday season in December the scent of the baking  begli in your home is a dream itself.The Dried Plum-Mazipan Bejgli stands  # 1 for me next to the chestnut, walnut and poppy seed  bejgli.

Now let’s go the the next level … Receipt – Dried Plum-Mazipan Bejgli

Ingredients for 2 roll bejgli: 30 dkg flour, 7.5 dkg butter, 5 dkg of fat, 4 dkg powdered sugar, 1 dkg of yeast, 1 egg yolk, small pinch of salt, 1 dl milk. (+1 egg for greasing the top).

For the marzipan filling: 25 dkg prunes, 15 dkg of marzipan paste, 10 dkg candied minced almonds, 1 dl plum pálinka (but not nessesary, but it brings an extra taste.

Meanwhile prepare the marzipan filling: Cut the marzipan into small cubes and heat it with the sugar, add the prunes soaked in pálinka, and finally add plum jam.

Preparation step-by-step … making bejgli cake:
Sift the flour and then crumble the yeast. Add several ingredients of the dough to the flour and knead the elastic dough from the whole with a machine or quick movements. Divide the kneaded dough into two equal pieces and then form into two loaves from the dough and cover with a kitchen towel a place it at cool place for at least 1 hour. Thenafter, stretch the dough (without undercutting) into a rectangle. When making bejgli,  make sure that the filling and dough are the same amount.Spread the cooled filling on the dough, leaving a 1 cm section on each side. Fold the edges of the dough inwards and then roll up the bejgli evenly. Be sure to make the same amount of filling and dough when making bejgli.

Stir in the egg yolk and thinly with it the bejgli. Place the smeared bejgli in a dry, cold place until the egg layer is dry.

Prick the side of the bejgli (this is needed so that the steam can come out and not crack) and the top. Bake the bejgli in a preheated 180 °C oven.

© Aggie Reiter

One of the Hungarians Most Classic Cake for Xmas – Sugar-free Snowball Cake

As getting closer to the Season Holidays, many are wondering what kinda cake to come up with which is baked so quickly, easy to bake and being heavenly in taste. Naturally, there are many quicky and tasty Hungarian’s love to taste, so tune in or should I say roll over to this site but the meantime give this one a try.

Ingredients:cake pan shape size 26 cm will do just fine.
For the cocoa sponge cake: 8 eggs, 2 tbsp erythritol, 2 tbsp cocoa powder, 1 packet baking powder, 1 pinch of salt, 10 dkg flour, 15 dkg wholemeal flour, 1 dl water
Liquid sweetener equivalent to 20 dkg of sugar
For the cream: 10 dkg flour or 1 packet of coconut pudding powder, 5 dl milk, 4 tbsp coconut shavings, 10 dkg erythritol or liquid sweetener, 20 dkg butter, 5 tbsp erythritol
Covering the outside: about 10 dkg of coconut shavings
On the topping: 1 bar of sugar-free chocolate, 2 teaspoons of oil.

Baking instructions:
For the sponge cake, separate the eggs and beat the protein to a foam with the erythritol. Cocoa powder, baking powder, salt and flour are mixed. Stir in the egg yolks in the protein mousse, in small portions, then add the water and flour alternately to the dough gently to keep the dough frothy and gently stir in the sweetener. Bake in a buttered, floured cake tin at 180 degrees for about 20 minutes. When cooled, cut into three parts.

For the cream: Mix the custard powder (flour) with a little milk. Bring the remaining milk to a boil point, then pour in the custard powder and cook until thickened, stir in the coconut, sweetener and allow to cool. Stir the butter into the foam with the erythritol and then work together with the cooled coconut cream. When assembling the cake, smear the sponge cakes with the cream and then layer the sheets on top of each other … the top sheet should be the smoothest sponge cake … spread the top only thinly with cream, but spread around the side thicker, thereafter also sprinkle with coconut shavings … may garnished also be to covered with chocolate chips. Melt the chocolate with oil on top of the cake over water vapor and spread on top of the cake. Place in the fridge until it gets slightly frosty.

It’s soft, creamy, coconut and even chocolatey, so it’s basically incapable and very delicious.  It looks so good that it fits anytime and very well on the Xmas table too!

© Aggie Reiter

“Hanukkah” in the Air Tonight – “Festival of Light” – Tradition – Story – Food @ 2020

Hanukkah is a Jewish holiday, often referred to as the “Festival of Lights.”

Hanukkah is celebrated for eight days and nights.

The Hebrew calendar determines when Hanukkah begins and ends each year, which is based on the lunar cycle and the seasons. It was created in ancient times based on observations of the appearance of the crescent moon. This means that the dates of holidays vary from year to year based not on the Gregorian calendar but on the phases of the moon (which last 29.5 days). Some years are longer or shorter than others, but instead of adding a leap day every four years, the Hebrew calendar adds a full lunar month to seven out of every 19 years. The Chinese calendar is also calculated based on a combination of the movement of the moon and the sun. Following the lunar cycle just as in the Jewish calendar.

In 2020 Hanukkah runs from the evening of December, 10 to the last candle lighting evening of Dec. 18.

Not at all Jewish Xmas, Hanukkah commemorates the rededication of the Second Temple in the second century B.C. The Hanukkah story is based on historical events that took place in 165 BCE in Jerusalem. After the Second Temple in Jerusalem was desecrated by the Seleucid Emperor Antiochus IV and his Greco-Syrian troops, Jewish priest Mattathias and his sons rebelled. Retaking Jerusalem and the Temple, they lit the holy lamp (the menorah) but had only enough oil for one night. Miraculously, the lamp stayed lit for eight days until enough holy oil could be procured.

Hanukkah is a minor Jewish holiday and it became a more significant holiday in the western world because of its proximity to Xmas and the desire among more secular Jews to participate in the cultural build-up to the winter solstice. Also as a result, gift-giving became more popular in the west than in other parts of the world. While the traditions of Hanukkah are similar around the world, each country has its own unique twist.

Hanukkah means “Dedication” and also called Feast of Dedication, Festival of Lights, aka Feast of the Maccabees, or Jewish festival that begins on Kislev 25 (in December, according to the Gregorian calendar) and is celebrated for eight days. Hanukkah reaffirms the ideals of Judaism and commemorates in particular the rededication of the Second Temple of Jerusalem by the lighting of candles as the sun goes down on each day of the festival.

All over the world, candlelight celebrations are celebrated in some form. Let’s visit some parts of the World, what and how they are celebrating …

In parts of France, for example, families light a double-decker (16-candle) menorah, while in Morocco fried treats are made with fruit juice and orange zest.

Butter sculpture – Buddhist New Year’s custom. It is also a Tibetan custom for Buddhist monks to carve meticulously made statues of yak butter at New Year’s Eve, bringing to life a different story and teaching tale each year. The statues sometimes reach a height of 10 meters and are illuminated by special butter lamps. The most successful sculptures will receive an award.

Solstice in Scotland: The Feast of Solstice is held on the eve of the shortest day of the year. In the first millennium of our time, the ancestors of the Scots today, the Druids, celebrated the God of the Sun at solstice, rejoicing that it would then return and become stronger again. The customs still live today in Vikkan traditions, in English-speaking areas, and in various variations in other parts of the world. A large block of wood — the Column of Julias — is set up in the middle of a clearing and set on fire. Everyone then dances around the fire. It is said that the more noise they make, the better, because it awakens the god of the sun and thus the process of revival.

Night of Hikes – Mexico:  An unusual ceremony takes place in Oaxaca, Mexico on December 23 each year. It began in the middle of the last century when the Spaniards brought the first radish to Mexico. In Oaxaca, they grow very large, but due to the stony soil, they turn into all sorts of strange, twisted shapes. Local folk artists then carve all sorts of interesting things out of these, scenes from the Bible, and local Aztec legends. Cash prizes will be won by the best sculptors and the evening will end with a dazzling fireworks display.

Befana – Italy: “Bifana” – a friendly witch, flies down the chimneys on a broom to place presents in the hanged stockings. Legend has it that Bifana was just sweeping when the Three Kings knocked on him. They offered to take it with them, but he said he didn’t have time. He changed his mind later, but it was too late. That’s why he still goes into every house at Christmas and leaves gifts everywhere.

China New Year: It begins on the first day of the New Moon and ends fifteen days later, at full moon. The fifteenth day is called the Lampion Festival, the celebration begins after sunset when lanterns are lit all over and people march through the streets with lanterns hanging on their sticks in their hands.

The Chinese calendar is calculated following the lunar cycle just as in the Jewish calendar. It is about 29.5 days long. To correct the shift, the Chinese occasionally insert an extra year into the calendar, a total of seven times during a 19-year cycle. This is the same as the way we do an extra day  a.k.a. leap year every four years at the end of February. However, this is the reason why according to the day-based calendar, Chinese New Year always falls on a different date.

Dozmocse – Celebration of the Dying Year in Tibet: The center of the five-day celebration is a column adorned with stars and other decorations made of colored yarn. Dancers wearing scary masks bounce around to scare away bad spirits for years to come. The next few days will be filled with daring and prayers, and as a finale, the people will knock down the pillar together and take apart the decorations.

One of the cakes connected to Hanukkah is the Sufganiyot which are deep-fried jelly doughnuts. These delicious dessert treats are made with yeast and must be allowed to rise. They’re often topped with confectioners sugar and/or in-and-out-side with home-made apricot jam. Yeast is allowed in foods year-round except during the Passover holiday when Jews eat unleavened bread in commemoration of their flight from Egypt (as described in the Old Testament).

Receipt … Sufganiyot which are deep-fried jelly doughnut

Overall time from preparation to consumption: 1 hour 45 minutes

Ingredients for 20 piece of donuts: 2.5 dl milk, 30 g yeast, 1 month + 50 g powdered sugar, 500 g fine flour, salt, 6 egg yolks, 60 g soft butter / margarine, frying oil
vanilla powdered sugar for sprinkling

Preparation: Lighten the milk, mix in 1 dl of yeast and 1 tbs. icing sugar. Sift the flour into a bowl, make a recess in the middle, pour in the yeast milk, mix a little flour from the edges, then cover with a kitchen towel and let it double, i.e. make sourdough (15 minutes). In the remaining 1.5 dl of lukewarm milk, mix the remaining 50 g of icing sugar, 1 pinch of salt and egg yolks, then add to the flour and work together with a wooden spoon. Knead the butter / margarine in 2-3 portions, cover and double-boil in a warm place (30 minutes). Knead the dough on a floured worktop, flatten and flatten with a floury palm, and puncture with a 6-8 cm diameter cake tongue (or glass) dipped in flour (knead the falling parts without flour, re-tear). The discs are stacked at a distance of 5 cm on a floured tray or board, the tops are lightly smeared with oil (so as not to crust), then covered loosely first with folpack and then with a kitchen towel and doubled again. Pour 2-3 fingers of oil into a medium-sized pan (25-28 cm in diameter) and heat it – it should not be smoky-hot, because the outside of the donut will blush too soon, but it is feared that the middle will remain semi-raw! Press the center of the dough discs with your thumb and place them in the oil with the half that was on top (about 4-5 pieces because they will grow during baking). Cover the legs (this will make them “ribbon”), bake the donuts on a moderate heat for 4-5 minutes, then turn them over with a sieve spoon and bake them until golden brown without a lid. Soak up the excess oil on a paper towel, arrange on a preheated bowl, sprinkle with vanilla powdered sugar and serve freshly hot. Home-made apricot jam in-and-outside of the donutsnare just heavenly. Also may have them aside and in a separate bowl.

© Aggie Reiter