Preparing the Kitchen for a Luxury Christmas
In Christmas, every home has a special and distinct aroma, something that evokes childhood, family, tradition... At Es Príncep, this season is marked by sophistication and elegance, but also by its family-friendly approach.
Notably, one of the attractions during these days is the beautiful sleigh at the hotel entrance, located in the center of Palma, and the fantastic Christmas tree that reigns in the lobby. Here, you can reserve a table for breakfast or dinner... right next to its branches and ornaments.
However, undoubtedly, the kitchen is where much of the magic of these days is created. For this reason, we have prepared a tour of the most tempting products and Mallorcan Christmas gastronomy of the moment.
Typical Creamy Soups and Soups of Mallorcan Christmas
Although the first Christmas courses are diverse, ranging from consommé to creamy fish soup, there are two soups that are very typical of Mallorcan Christmas.
One of them is creamy almond soup, usually prepared with either fresh or toasted almonds. Typically, a sauté of leeks, onion or shallots with butter is made to which chicken broth and chopped almonds are added. After letting it boil, in many homes, cream or milk is added, and it is seasoned to the taste of the cook or diners. Finally, everything is blended and served hot, with toasted sliced almonds as a garnish.
The second most prepared soup at Christmas is "sopa rellena" or stuffed soup, made with galets (a snail shell-shaped pasta) filled with the desired minced meat. To prepare this first course, a broth is made with ham bones, chicken, onion, and the ingredients that, according to the family recipe, should be included. At the last moment, when the broth is ready and strained, the galets are boiled.
The Main Dish That Cannot Be Missing on a Mallorcan Table
We are, of course, talking about "porcella" or oven-roasted suckling pig. Traditional wood ovens were previously used to roast the suckling pig, and in many villages, private individuals still roast them, but usually, families settle for cooking them at home.
The seasoning of the meat is fundamental. For this, it is necessary to marinate the suckling pig for at least 24 hours in a mixture of lemon, white wine, aromatic herbs, salt, and pepper.
Cooking takes between two and a half to three hours, depending on the size of the suckling pig and the strength of the oven, but it is essential that the last minutes are dedicated to stoking the fire to make the skin crispy.
It is usually accompanied by "patató" - small-sized, sweeter, and tender potatoes - and roasted sweet potato, and, of course, with a good salad.
Mallorcan-Style Christmas Desserts
Homemade marzipan or almond mantecados (crumbly Christmas cookies) are the sweets that can be found in practically any Mallorcan home during Christmas. The "coca de turrón" or nougat cake is also famous, made with almond paste and neulas (wafers).
Wafers, walnuts, hazelnuts, dates, dried figs, fig bread... How can one resist the sweetest Christmas proposals?
And that's not to mention chocolates or bonbons. Do you know where you can find the most exclusive chocolate shops in Palma? We invite you to visit this post.