Readers describe
their Christmas feasts

Our readers certainly like to keep things interesting on their tables.

We noted the other day that Christmas food is so much more than roast turkey or beef -- whether it's herring in Scandinavia or tamales in Mexico. You told us what else you like to serve. (Letters were edited for length and clarity.)

Several readers pointed out other countries where fish is the traditional food: Poland, Spain, Greece, to name a few.

Others elaborated on the foods we mentioned, like the Czech tradition of carp. Wrote Jessica Walden, Tabor, Czech Republic: "A carp is purchased several days before the Christmas Eve meal and placed in the bathtub where it swims nervously until its untimely demise on the afternoon of the 24th. Children sometimes even name the carp. Also, one is supposed to fast all day until the first star comes out and then there is a feast of carp and potatoes and other hearty Czech dishes."

We mentioned Finnish hams, but Brita Donovan of Canyon Country, Calif., insisted: "The ham one buys in the States is not at all as good as the sugar/salt cured ham we used to buy in Finland. Can't find it here. Not even in a Scandinavian deli market!"

Several of you who enjoy a proper Italian Christmas filled out the fish-focused menu we described.

A. Lisa Swift, Lemoore, Calif.: "In my Italian grandmother's house, the Christmas feast varied greatly every year with some exceptions. We always had deep-fried smelt, and a bean salad. ... There were always leftovers, because Grandma cooked like she was expecting the Italian Army to stop by for a bite or two. They would have been welcome had they come, and would have left with a full stomach and a package of Grandma's homemade goodies to take with them, not to mention hugs from everyone present."

Debora F. DeVuono-Sullivan, Airmont, N.Y.: "Along with all the fish dishes, we prepare cardi fritti (fried artichoke stalks), cavolfiori in pastetta (cauliflower that has been par-boiled, cut into slices and then dipped in a flour batter and deep fried) and broccoli di rapa sauteed in garlic."

Old traditions
Americans from every sort of background wrote to tell us how they used the holiday season to enjoy traditional dishes from their families' native countries.

Erfa Lynn Luat-Saines, Chicago, Ill.: "My family is originally from the Philippines, so along with the turkey, mashed potato and cranberry sauce we have Filipino food. Like fish, pancit (Chinese noodle) egg roll, adobo (chicken) and all kinds of tropical desserts."

Olushola Cole, Frederick, Md.: "Jollof rice and fish stew is our traditional West African (Sierra Leone) [dish]; pepper chicken and roasted pork are traditional dishes for the Christmas season."

Patricia Delabar, Lake Cumberland, Ky.: "My father's mother was born in Edinburg, Scotland; and my mother's parents in East Prussia. Growing up in Alaska, the emphasis was on seafood, notably king salmon and king crab for Christmas, or a moose roast ... But, on Christmas Eve, we had finnan haddie, a Scottish dish of dried haddock or cod (cured with peat smoke), served in a cream sauce, with small potatoes and sweet peas. Or we might have a simple fresh oyster stew."

Dorothy Galanis, Newton, Mass.: "As a traditional appetizer we serve loukaniko (Greek sausage). As a main course we serve a lot of fish dishes."

Geetha Prabhakaran: "Butter rice with yogurt-based curries accompanied by stir-fried vegetables and a pickle or two."

New traditions
Some readers found it works best to invent their own traditions.

Connor Riley, Olympia, Wash.: "Three years ago, my friends Mike and Katrina were living with me and my then girlfriend, now wife, Haley. Mike and I were both in the Army then, and neither of us could make it home for the holidays. We improvised, and just made what we all wanted rather than what we all traditionally had. Baked beans and nachos. Nachos have sort of become our new Christmas tradition."

Cindy Middleton, Chicopee, Mass.: "We open presents and then move to the kitchen for our family tradition of making homemade pizza. It is a great activity to do with your kids and they eat it much better than the traditional ham and such."

Taciana Ribeiro Saab, Boston, Mass.: "We are eating fondue for Christmas Eve dinner. We came from Brazil but live in the USA. We decided on fondue because it's simple. Each person will help cook their own portion, and it doesn't require hours of preparation. We are using beef, scallops, shrimp and shark meat."

Ron Carson, Cincinnati, Ohio: "Arizona chili and Graeter's ice cream (a Cincinnati delicacy)."

John Brannon, Glendale, Ariz.: "A TV frozen dinner."

Susan Stoner, Rio Rancho, N.M.: "For Christmas dinner, we have decided that Frito pie is the tops. We use homemade chili smothered in cheddar cheese and served on corn chips."

Sally Olson, Harbor Springs, Mich.: "Celebrating our first Christmas in our Northern Michigan Log home, we are serving traditional 'Up North Michigan' pasties. These have beef, onions, carrots, potatoes and rutabagas [and were] made famous during the early coal mining days."

Latin traditions
The customs of Latin America had many of our readers describing their families' expansive, delectable spreads as they wished us "Feliz Navidad!"

Graciella Moran Warren, Winter Park, Fla.: "Roast pork, black beans with rice, yucca with mojito, salad, turrones and wine and at the end a good Cuban coffee. Lots of music and good jokes!"

Christian Munoz, Hampton, Va.: "I'm Colombian and traditionally we eat lechon, which is a whole pig baked at very high temperatures and stuffed with rice and assorted vegetables. The pig's skin becomes very crunchy and delicious. We also eat arepas (corncakes) to accompany the lechon. ... Finally we also eat bunuelos (like cheese puffs) and empanadas, of course, filled with meat and other goodies."

Lionel Torres, Chicago: "I'm Puerto Rican. We cook arroz con gondules (rice with pigeon peas). Lechon asado (roast pig). Pasteles (Puerto Rican tamales). Guineos verdes (green bananas). Coquito (eggnog)."

Leonard Suarez, Tucson, Ariz.: "Turkey, ham, tamales, posole & menudo."

Southern traditions
No matter where Southerners live, they seem to take holiday food pretty seriously.

Keith Doucet, Galliano, La.: "We Cajuns generally have a huge pot of chicken and sausage gumbo, potato salad, ham, turkey, green beans, sweet potato crunch, assorted pies and desserts. We have the whole family over. Except if you are working like me and halfway around the world in Malaysia for Christmas."

Arlene Hayes, Bowling Green, Ky.: "Oyster cornbread dressing, sweet potato casserole with marshmallows on top, turnip/mustard greens with ham hocks, cream corn casserole, blackberry jam cake with caramel icing ... "

Bob Lanier, Fayetteville, Tenn.: "We have fried squirrel, fried rabbit, fried quail, fried deer and fried wild turkey along with chili and sausage made from all of the above. All are served with nearly frozen cranberry sauce and deep-fried onions. A side dish of fried spicy hush puppies has to be included or it is a failure!"

Traditions elsewhere
Some of our more far-flung readers suggested meals we never would have considered. Until now.

Wilma Kuiperi, Oranjestad, Aruba: "In Aruba for Christmas through the 2nd of January, you must start your meal with a slice of the ham ... flourished with pineapple and brown sugar on top, baked in the oven. A separate sauce is made of the pineapple water, brown sugar and some honey. Originally from the Venezuelan-American Indians, 'ayaca' is the meal made of spicy chicken or beef with olive, cashew, prune, silver onion, wrapped in a corn dough then wrapped in banana leaves, and then boiled in water to serve warm."

Zhiqiang Yang, Heibei, China: "Fish rice."

And in a category all its own:

Inutuk Pilkit, Rankin Inlet, N.T.: "About six weeks before the holidays remove the hide and membrane from a medium sized seal (400 pounds) -- female is preferable. Throw the head and flippers to the dogs, as they are too tough to eat. ... Save the stomach and contents, spleen, esophagus, bladder, and intestines for making Ugpuu Stew as a side dish at Easter time. ... Cut the fat and suet into blocks and keep it outside covered, and away from the dogs. Keep the meat near the stove, as it gains in ripeness and flavor over time in a warm place. Once the meat has been left to season for over a month or so it is ready for company. When the guests arrive simply bring the fat and suet inside and then render it in a large vat on the stove. Pour it over the meat, and then put it outside for about a minute to congeal. Each 10-pound chunk will serve about four guests."