Ahh, Christmas—a cozy time to unwind. It’s days spent stretching on the couch surrounded with books you’ve been putting off for ages, giggling at cheesy old home videos, or catching up with dearest friends and family.
But it’s also a time of exploration. In the Christmas spirit we reach out to our neighbours, visit new places, or travel around to immerse ourselves in various cultures of celebration. Of course, going out isn’t the best idea to spend a pandemic-ridden holiday—but the spirit must live on, well through this time of social distancing!
This December, let’s bring those travels to the tabletop. We’ll play Santa here, and bring little bits of the world for your tasting! How? With the help of Borges products, versatile enough to cover just about any palate or cuisine.
The chill and wintery Christmas season in Northern Italy is warmed up with filled or baked pasta, ranging from lasagne to ravioli . But then again, how cold is a holiday feast without soup?
Hence, a bowl of fresh stuffed pasta served in hot broth . Cappelletti is made by filling flat pasta sheets with meat and cheese, sealed and boiled in salted water and served in warm, buttery brodo (broth).
This Italian holiday staple is made even richer with toasted bread and prosciutto on the side. Prepare to kiss those fingers!
Ingredients (serves 4):
4 slices Italian bread, ½-inch thick
1 Tbsp parsley, chopped
Salt, to taste
9 oz. (255g) fresh prosciutto-filled cappelletti
6 Tbsp unsalted butter
½ cup vegetable or chicken broth
1 Tbsp fresh sage, chopped
¾ cup Parmigiano-Reggiano cheese, grated (or simply parmesan)
4 slices Prosciutto di Parma
- Preheat the oven to 177°C. Arrange bread slices on a baking sheet and brush both sides with a mixture of Borges Extra Virgin Olive Oil and chopped parsley. Bake for 10-15 minutes or until golden brown.
- Cook the cappelletti al dente in salted water.
- In a medium-sized skillet, combine butter and broth. Stir until the mixture becomes creamy. Mix in drained pasta, along with sage and parmesan cheese.
- Top each toasted bread slice with Prosciutto di Parma to make a crostini.
- Serve pasta with crostini on the side, and top with additional cheese.
Crispy golden cubes of pan-fried pork belly, or lechon kawali, is a familiar sight on a Philippine holiday table, joined with white rice and dipping sauce. A great Christmas dish either for lunch or dinner, its incredible crunch and juicy meat serve as a well-deserved treat to mark the end of another busy year.
Lechon Kawali 
If frying sounds a bit too fatty, no fret. This recipe uses Borges Olive Oil to lean the dish down with healthier fats while keeping the crisp fresh.
Ingredients (serves 4):
3 lbs (1.3kg) pork belly
1 ½ Tbsp. salt
3 Tbsp. Borges Classic Olive Oil
- Arrange the pork belly slab in a steamer and steam for 1 hour. Remove from the steamer and let it cool down.
- Poke the skin using a sharp tool, or use a meat tenderiser. Rub salt all over the pork and leave it on for 10 minutes.
- Rub a mix of Borges Classic Olive Oil and garlic onto the pork and marinate for at least 1 hour (ideally overnight).
- Remove the garlic from the pork and arrange inside a turbo broiler. Broil at 185°C for 45 minutes, or until crispy.
A Brazilian Christmas is never complete without the farofa! Because a true holiday feast features traditional favourites only, loved by all and all-year-round. A popular side dish made with toasted cassava flour, farofa offers a buttery and nutty flavour that gives it its honoured nickname, “bread of the tropics.” 
Every Brazilian home has its own unique farofa recipe. What makes this one special is the extra chews from diced hard-boiled eggs and Borges Black Olives!
Ingredients (serves 4 to 6):
8 Tbsp. butter
1 Tbsp. Borges Grapeseed Oil
1 large onion, finely chopped
2 cups manioc (cassava) flour
Salt and ground black pepper, to taste
½ cup Borges Whole Black Olives, chopped
½ cup diced hard boiled egg
- Melt the butter and Borges Grapeseed Oil in a skillet over medium-low heat. Add the onions and cook until very soft and gold.
- Stir in manioc flour and mix for 3 to 4 minutes until evenly toasted and lightly browned. Season with salt and pepper to taste.
- Stir in chopped Borges Black Olives and hard-boiled eggs before serving.
This New Zealand dessert is, quite literally, cloud nine on a table. Light, fluffy, and just the right amount of sweet, pavlova serves as the highlight of wholesome end-of-year dinner gatherings.
Strawberry Pavlova 
A generous topping of whipped cream and fresh strawberries makes this dessert juicy, fruity and extra Christmas-y! Plus a drop or two of vanilla and Borges Balsamic Vinegar to bring out all the popping flavours.
Ingredients for the meringue:
4 egg whites
Pinch of salt
1 ¼ cups superfine sugar
2 tsp. cornstarch
1 tsp. white wine vinegar
Ingredients for the topping:
1 lb (453g) strawberries, hulled, halved, or quartered
½ tsp. vanilla extract
1 tsp. Borges Balsamic Vinegar
2 tsp. superfine sugar
2 cups heavy cream
- Whip egg whites and salt. Gradually add in sugar when smooth peaks begin to form. Add cornstarch, white wine vinegar, and vanilla, and finish whipping. Chill the meringue, tightly sealed with plastic wrap.
- Preheat the oven to 117°C (350°F). Line the baking pan with parchment paper, and draw a 8-9 inch (20-22 cm) circle on the underside.
- Place the meringue in the circle and shape into a disk. Set the oven temperature down to 149°C (300°F) and bake for 1 hour and 15 minutes. Once done, let the meringue cool completely inside the oven.
- For the topping, combine strawberries, vanilla, Borges Balsamic Vinegar, and sugar. Cover with plastic wrap and let sit at room temperature for at least 15 minutes (ideally 2 hours). Whip the cream.
- Upon serving, place the meringue on a cake stand. Gently crack the middle with a spoon. In this crack, make a nest of whipped cream and strawberries. Serve immediately.
Spent outside or at-home, with a crowd or in quiet solitude, Christmas is a time of rejoicing. While varying over a wide span of “flavours,” we hope this mini globe-trotting spree boiled down to a single heartfelt message: Although it’s been said many times, many ways—Merry Christmas to you! 
 Recipe adapted from: https://parmacrown.com/recipe/cappelletti-prosciutto-pasta/
 Recipe adapted from: https://panlasangpinoy.com/turbo-crispy-liempo/