Hello, foodies…
I hope you all had a relaxing and tasty holiday! I’ve had such a nice time in North Carolina, visiting with my dear family. Though Christmas may be behind us, we're still celebrating here with one of our amazing ITKWD Food Stylists, Andrea, who also pitched in on last Sunday’s Christmas Yule Log recipe. We heard from her extended family about Christmas in France, but Andrea is originally from Venezuela. She relocated to the United States after earning a law degree to pursue her true passion, culinary arts. Her decision paid off and she’s had an incredibly successful career as a chef, winning numerous awards and co-authoring three cookbooks. We're truly lucky to have her as a team member, and thrilled that she's bringing us a yummy recipe from her homeland!
Christmas is a time for tradition, and for bringing out all of those most-loved family foods, but I encourage you to keep trying new things and see if you can add a new recipe to your family’s holiday meal! This Venezuelan Ham Bread is a mix of sweet and savory, and can be enjoyed as an appetizer, a side, or even breakfast.
Venezuelan Ham Bread (Pan de Jamon)
One loaf makes 14 servings
This recipe is prepared with the Ultimate Grill and Baking Mat (K39683).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Ingredients:
Dough:
- 1 (2.5-oz) package active dry yeast
- 1 Tbsp + 1/2 tsp sugar, divided
- 1/4 cup warm water
- 1/2 cup whole milk
- 1-1/2 oz unsalted butter
- 1/2 tsp salt
- 1-3/4 cups all-purpose flour
- 1 egg + 2 tsp sugar (for egg wash)
Filling:
- 1 lb thinly sliced honey-baked ham
- 1/2 cup raisins
- 1/2 cup sliced pimento-stuffed green olives
Directions:
1. To prepare the dough, place the yeast, 1/2 tsp sugar, and the warm water in a small bowl. Loosely cover the bowl with a warm, damp towel. Let it sit for 15 minutes.
2. Pour the milk, butter, salt, and 1 Tbsp of sugar into a small pot set over low heat. Warm up the mixture until the butter melts and the sugar dissolves. Do not boil. Remove the pan from the heat.
3. Place the flour into the bowl of a stand mixer fitted with the hook (bread paddle) attachment. Add the yeast and milk mixture to the bowl and mix on medium speed until incorporated. Increase the speed to medium-high and mix until the dough forms a ball and pulls away from the sides of the bowl, about 6–8 minutes. Remove the dough and place it in a mixing bowl that has been lightly sprayed with oil. Loosely cover with a warm, damp towel and place the bowl in a warm, humid area in your kitchen. Let the bread rise for 3 hours.
4. To prepare the loaf, line a baking sheet with parchment paper and spray the paper with cooking spray; set aside.
5. Place the dough on a lightly floured surface and punch it down. Then, roll it into a 20"L x 16"W rectangle. Line the dough with the ham slices, slightly overlapping each piece and covering the entire surface of the dough, except for a 3/4" border around the edges. Sprinkle the raisins and olives on top of the ham, scattering them evenly throughout. Fold the 3/4" border, only from the width sides, in to prevent the filling from leaking out. Lightly brush egg wash along the borders and then roll the bread lengthwise to form a log. (Do not discard the egg wash.)
6. Place the rolled bread, seam side down, onto the prepared sheet pan. Put a warm damp towel, loosely on top of the bread, place it in a warm and humid area in your kitchen and let it sit for 45 minutes.
7. Position an oven rack in the bottom-middle part of the oven and preheat to 350°F. Remove the towel from the bread. Carefully dock the bread on the top and sides with a fork. Brush the bread with egg wash, completely covering top and sides. Bake for 45 to 50 minutes, or until golden brown. Let the loaf cool completely before serving.
I hope you’re as excited as I am to make this treat! Now that we’ve got a Venezuelan Christmas recipe under our belts, it’s time to learn more about the customs that go along with this great holiday food. Andrea has been gracious enough to share not only her favorite family recipe, but some of her memories of Christmas in Venezuela as well.
David: What are some of the most popular Christmas customs in Venezuela?
Andrea: The biggest thing is that all the family members get together on Christmas Eve for dinner and attending mass that night. We listen to aguinaldos, which are our carols, sing, dance, and eat.
David: Where did you grow up? Did your family have any special traditions?
Andrea: Caracas, Venezuela. All the women in the family get together for 3 days to prepare the traditional Venezuelan Christmas dish, hallacas. It’s a type of tamale that’s served at every party and every table around the country. They are only made for the holidays, and you’ll never find any hallacas from January through October—too much labor goes into making them!
David: Is 12/24 just as important as 12/25? Is there another day in December when you prepare/celebrate?
Andrea: We actually celebrate the 24th (Christmas Eve), not the 25th. We have dinner late on Christmas Eve, go to mass at midnight, and then go party hoping until early in the morning (most of the parties offer breakfast, that's how late we party). Then we go home, open presents, and go to bed!
New Years Eve is also a big deal in Venezuela, just as important as Christmas. All the family members get together, have a late dinner, and drink champagne. We have a tradition of eating 12 grapes at midnight (one per bell stroke) and each grape represents a wish you make for the new year. Then, again, we go party hoping until early in the morning.
David: Does Santa exist, and come to visit?
Andrea: No Santa. Baby Jesus is the one who blesses our lives with all of the gifts.
David: What kinds of food does your family enjoy at Christmas?
Andrea: Hallacas (Venezuelan Christmas Tamales), Pan de Jamon (Ham Bread), Ensalada de Gallina (Hen Salad—which is like a chicken salad & potato salad hybrid), Jamon Planchado (Holiday Ham), Dulce de Lechoza (Papaya Dessert.
Thank you, Andrea, for helping us close out “Christmas Around the World” month with a bang! Here are a few photos of her family, making the hallacas.
Well, foodies, I must say, I’m sad to bid farewell to one of my favorite holidays—but luckily, we’ve got another one to look forward to right around the corner! Pretty soon we'll be counting down and yelling, "HAPPY NEW YEAR!" In keeping with our international theme, our friends from QVC Japan have shared with us a video that shows an end-of-year dish that's thought to bring luck, Osechi Ryori.
New Years is such a refreshing celebration, knowing that we’ve got the opportunity to hit the refresh button. It’s a chance to rethink what’s important to us, and strive to live life the best we can. So I wonder, what New Year’s resolutions will you be making this December 31st? Whether it’s to eat healthier, enjoy your time in the kitchen more, or spend extra time with your family— I hope to be right there with you, helping where I can! I will see you on Sunday at Noon ET for our last show of 2013!
Keep it flavorful!
—David