12 Delicious Days of Christmas
Wherever you are in the world, celebrate the holidays with these nostalgic Filipino dishes that speak of home
You can’t always come home for Christmas, but whether you’re far away and feeling homesick, or spending quality time with family, one of the happiest and best ways to reconnect is through food. The holiday tables are often laden with the flavors and aromas so familiar to our hearts and senses. 12 Delicious Days of Christmas is a series of 12 recipes that capture the nostalgic, heartwarming flavors of Noche Buena, with one recipe uploaded every day until Christmas Eve.
This year, we took a look back at the pages of our predecessor, FOOD Magazine, to find treasured Yuletide recipes that we feel represent the flavors of Paskong Pinoy. Roast Chicken Relleno, Leche Flan with Ube Halaya Sauce and Castañas, Menestera Favorita, and Christmas Sangria are heirloom recipes from Chef Giney Villar that reflect our unique Spanish-Filipino heritage. They were once served at old restaurant, Adarna Food + Culture, along Kalayaan Avenue in Quezon City. Today, Chef Giney has moved to Taal where she runs Feliz Taverna y Cafe, and you can taste her heirloom dishes once it reopens.
Pancit Miki with Beef and Asparagus, Ube Pound Cake, and Queso de Bola Fondue were contributed in 2015 by Betty Ann Quirino, the U.S.-based Filipino food writer behind Asian in America and a winner of the Doreen Gamboa Fernandez Food Writing Award. The recipes represent the flavors of a Fil-Am Noche Buena, and exemplify Pinoy creativity and resourcefulness in modernizing, and how we find new ways to recreate the flavors of home.
And finally, Chinese Ham with Maple and Brown Sugar Glaze, Mango Walnut Graham Icebox Cake, Potato and Vegetable Salad, and Chef Heny Sison’s Bibingka, are contemporary interpretations of the traditional Noche Buenas of our generation. This is the Christmas repast we’ve grown up with and love, with a just that little twist to make the dishes feel fresh even if familiar.
12 Delicious Days of Christmas is our Yule gift to you, our beloved readers. We hope you find enjoyment learning these recipes and incorporating them into your own holidays feasts.
With all our love, Metro.Style.
12 Delicious Days of Christmas
12 Delicious Days of Christmas
Roast Chicken Relleno
It takes two days to prepare Chef Giney Villar's Roast Chicken Relleno, following the heirloom recipe from the 1940s that she used to serve in her restaurant, Adarna Food + Culture. The result was worth all the work. This recipe is an easier version. Stuffed with ham, queso de bola, and raisins, this roast chicken makes an elegant centerpiece. Pair with a side dish of Salsa Monja, made from olives and shallots. (Photo: Pat Mateo)
Photo Credit: CLICK HERE FOR THE RECIPE.
Bibingka
Can you even imagine Simbang Gabi without bibngka and puto bumbong? We can't. Which is why we included this iconic recipe by Chef Heny Sison of Heny Sison Culinary School, and Heny Sison Desserterie, and Victorino's, Her classic bibingka recipe follows the traditional technique, with a few modern shortcuts.
Photo Credit: CLICK HERE FOR THE RECIPE.
Leche Flan with Ube Halaya Sauce and Chestnuts
We're sure you're familiar with leche flan, a distinctive Filipino delicacy that's served in all Filipino celebrations. This year, make this leveled-up version of leche flan with halaya sauce and castañas, both of which echo the Christmas theme. (Photo: Pat Mateo)
Photo Credit: CLICK HERE FOR THE RECIPE.
Christmas Sangria
This festive sangria balances fruity notes with a touch of cinnamon. Make this ahead of time and chill. (Photo: Pat Mateo)
Photo Credit: CLICK HERE FOR THE RECIPE.
Menestra Favorito
This Spanish-style ham bone soup is the perfect complement to all the rich, heavy dishes on the holiday table. It's hot and soothing, with beautiful flavors that you will want to savor. (Photo: Pat Mateo).
Photo Credit: CLICK HERE FOR THE RECIPE.
Ube Pound Cake with Ube Glaze
This showstopper of a cake gets intense flavor from ube. The pound cake itself is rich and heavy, covered in still richer ube glaze. Betty Ann Quirino adapted an old pound cake recipe which used sweet potato (camote) from an American cookbook. The result is fantastic. (Photo: Paulo Valenzuela)
Photo Credit: CLICK HERE FOR THE RECIPE.
Queso de Bola Fondue
Save part of your queso de bola to make a rich and creamy fondue that gets delicious flavor notes from brandy and the iconic San Miguel pale pilsen, instead of wine. (Photo: Paulo Valenzuela)
Photo Credit: CLICK HERE FOR THE RECIPE.
Pancit Miki with Beef and Asparagus
Imagine thick, succulent mikii noodles interspersed with beef sirloin, asparagus, and shiitake mushrooms, delicately flavored with sesame oil and sherry. A modern interpretation of a classic dish. (Photo: Paulo Valenzuela)
Photo Credit: CLICK HERE FOR THE RECIPE.
Chinese Ham with Maple and Brown Sugar
It doesn't feel like Noche Buena without Chinese ham on the table. This year, eschew the traditional pineapple glaze and try this instead. (Photo: JC Inocian)
Photo Credit: CLICK HERE FOR THE RECIPE.
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Potato and Vegetable Salad
Not your mother's potato salad, this one has celery and scallions to give freshness to the classic mayonnaise and pickle relish dressing. (Photo: JC Inocian)
Photo Credit: CLICK HERE FOR THE RECIPE.
Paella de Marisco
A reminder of our Spanish colonial experience, paella is always a crowd favorite. This one can be made with sofrito or saffron, with lots of seafood and chorizo. (Photo: JC Inocian)
Photo Credit: Recipe release: December 23
Mango Walnut Icebox Cake
Icebox cakes were very popular in the late 70s to 80s. Easy to make, beautiful to look upon, and so simple yet elegant, this is the perfect nostalgic dessert. (Photo: JC Inocian)
Photo Credit: Recipe release: December 24
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