Reimagined Traditional Christmas Dishes
Introduction
As the holidays approach, we plan our shopping lists for the most delicious family and friends gatherings. We know the classic recipes well—but how can we bring something fresh and unique to their flavors? Break the mold this year by surprising your guests with a twist on tradition. Below are several beloved Christmas dishes, reinterpreted with new ingredients and techniques that honor their essence while delighting the palate.
Chicken, Potato & Turmeric Salad
Origin
Often called “salată de boeuf” (beef salad) despite its French-sounding name, this dish is truly Romanian in spirit. It’s a winter staple—also known as Olivier salad in Russia—and a symbol of the festive season.
Preparation
This chicken version follows the classic method: cook and cube chicken breast, potatoes, carrots, peas and onion, then dress with your favorite mayonnaise. The twist is turmeric, which gives the salad a vivid color and an exotic note. Feel free to adjust vegetables, spices or plating to suit your taste.
Green Pork Aspic (Piftie Verde)
Origin
Piftie is a cold winter delicacy made by simmering fatty cuts and bones—pork, goose or fish—until the broth gels. It’s a Romanian holiday favorite for Christmas and New Year’s tables.
Preparation
The classic recipe takes 4–5 hours, but you can shorten the process by adding fresh garlic and grated horseradish to the simmering broth. Season with bay leaves, pepper and salt, then chill until set. The result is a bright-green, garlicky aspic no one will suspect is so easy to make.
Poppy Seed & Blueberry Babka
Origin
Babka—meaning “grandmother” in Polish—is similar to holiday sweet breads like cozonac. Traditionally filled with poppy seeds or rum-soaked fruit, it’s beloved across Eastern Europe.
Preparation
Make an enriched dough with flour, eggs, yeast, butter and sugar. Divide and spread one half with a poppy-seed paste and the other with blueberry jam (add a splash of rum if you like). Roll, twist into a loaf shape, then bake until golden for a festive centerpiece.
Cabbage-Roll Pie
Origin
Sarmale—meat and rice wrapped in cabbage or vine leaves—have Ottoman roots but are quintessential Romanian holiday fare.
Preparation
Layer seasoned ground meat (beef, lamb, turkey, or a mix), rice and spices between cabbage leaves in a baking dish. Bake like a savory pie until the cabbage is tender and the top is lightly browned. Serve in wedges for a fun reinterpretation.
Pig’s Head Cheese (Tobă)
Origin
Tobă is a traditional Romanian terrine made from pork head, ears and other offal—celebrating nose-to-tail cooking and a staple of winter festivities.
Preparation
Simmer the meat and cartilage with garlic, bay leaves, salt, pepper and paprika until tender. Pack the mixture into natural casing (maț), then poach for 30 minutes more to set. Chill, slice, and enjoy a richly flavored cold cut.