Pavlova và eggnog
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Pavlova
Pavlova-It's a great dessert for Christmas because it can be made well ahead.
Pavlova is a meringue-based dessert named after the Russian ballerina Anna
Pavlova.[1] It is a meringue dessert with a crisp crust and soft, light inside, usually
topped with fruit and, optionally, whipped cream.
The Pav (short for Pavlova used in New Zealand and Australia) is popular on
Christmas Day as a dessert usually served after being refrigerated due to Christmas
being celebrated during the summer in the southern hemisphere.
EGGNOG
The word "eggnog" provides a keyhole glimpse into the drink's history, 'nog was "a
strong variety of beer" to English drinkers around Norfolk. (The possibly related
Shetlandic word "nugg" referred to "ale warmed with a hot poker.") The word
"noggin" refers to your head, but also, in places like Ireland even today, to "a small
drinking vessel.". Eggnog itself is a drink of eggs, dairy, sugar, and (historically)
alcohol. The English have been mixing eggnog for several hundred years, and the
drink crossed the Atlantic with the early American colonists. Journals and diaries
from back then reveal that eggnog was a Christmas tradition. What is less clear is
how drink and holiday met, hit it off, and stayed together. One can guess. The
ingredients for eggnog are available year-round, but could you imagine drinking a
cream-based brew with the viscosity of syrup and then heading out to plow a farm
in summer? It makes much more sense that colonial Americans would’ve waited
until winter, for an occasion worthy of breaking out the spirits (if scarce) — for
Christmas, a time when the harvest was done and there wasn’t much to do but
celebrate.
Why do we drink eggnog at Christmas? Maybe history. Maybe tradition. Maybe to
fire the memory or to point the mind down a pleasant vector and press launch.
Maybe to get full. Maybe to get drunk. Maybe for the same reason we do anything
in December. And maybe, yes — maybe even for taste.
