Rekindle the enchantment of your childhood memories.

The Story begins back in the 1300's. Wintermarkete (winter markets) began to spring up all over Europe when storekeepers got permission to extend their store space out onto the market square. This occurred in early winter so townspeople and country dwellers alike could stock up suppliers to last through the cold winter months. Over time, local families started setting up stalls to sell handmade toys, trinkets, wooden carvings, glassware and many hand-made candies. These were often bought as gifts to give away at Christmas. For centuries, Christmas markets have cheered weary villagers and brightened long winter nights.

Vienna in Austria is credited with having been the first area to hold a Christmas market followed by the German cities of Munich, Berlin and Dresden. The hospitality section then started to promote the markets as Christmas markets, opening up new destinations and extending the tourism season. 

Christmas markets combine the charm of tradition with the excitement of an open-air marketplace. Fragrant, tantalizing aromas of gingerbread, Gebrannte Mandelln (candied toasted almonds) and traditional food like Zwetschgenmannle (figures made of decorated dried plums) and sizzling bratwurst will have your mouth watering. Our favourite beverages include Gluhwein (hot mulled wine) and Eierpunsch (an egg-based warm alcoholic drink). A great way to warm up the spirits as you browse the stall lined streets. 

Further Afield Travel and Tours Christmas Markets of Poland to Germany 2022 Small Group Tour will be released Wednesday December 15th.  Group size is small so contact Further Afield Travel and Tours if you are interested. 

Recipe has been provided by Viking Cruise Line. 

www.vikingcruisescanada.com/oceans?agenturlid=furtherafieldtravel

Ingredients

CROUTONS:

• 2 T (30 ml) extra virgin olive oil
• 5 roasted garlic cloves, mashed
• 3 C (216 g) ciabatta bread, cut into 1-in (2-mm) cubes
• Kosher salt to taste

VINAIGRETTE:

• 2 T (31 g) Dijon mustard
• ¼ C (59 ml) white balsamic vinegar
• Kosher salt to taste
• ¾ C (177 ml) canola oil
• 10 sage leaves
• Freshly ground pepper to taste

SALAD:

• Extra virgin olive oil, as needed
• 1 C (140 g) butternut squash, peeled and finely diced
• Kosher salt to taste
• ½ C (70 g) parsnip, peeled and finely diced
• 1 15-oz (425-g) can gigante or other large white beans, rinsed and drained
• ¼ C (18 g) green onions, thinly sliced
• 4 C (80 g) loosely packed mesclun mix or arugula
• Freshly ground pepper to taste

GARNISH:

• 2 oz (57 g) ricotta salata, shaved

Directions
Croutons: Preheat oven to 350°F (176°C). Place a large oven-safe skillet over medium heat, add olive oil and mashed garlic, stirring to combine. Add bread; season with salt. Stir occasionally until bread is golden on several sides, about 3 minutes. Place skillet in oven and bake, stirring once or twice, until bread is golden brown, about 7 minutes. Remove from oven; transfer to paper towels to cool.

Vinaigrette: Place mustard, vinegar and a few pinches of kosher salt into the work bowl of a blender. With motor running on medium, slowly drizzle in half the canola oil. Add sage leaves, turn up speed to high and drizzle in remainder of oil. When all oil has been incorporated, vinaigrette should be pale yellow-green and thick enough to coat a spoon. Adjust seasoning with salt and pepper.

Salad: Place a large frying pan over medium heat and add a thin film of olive oil. When hot, toss in butternut squash and a few pinches of kosher salt. Cook until golden brown along edges, stirring frequently, about 7 minutes. When squash is tender, transfer to paper towels; cool to room temperature. Repeat process with parsnips. When ready to serve, place croutons, squash, parsnips, beans, green onions and greens in a large bowl. Add vinaigrette to taste; toss; season with salt and pepper. Divide among plates and garnish with ricotta salata before serving.

Serving Suggestion
This salad makes a superb starter for any meal, or add grilled chicken to make the dish a meal in itself.

• Prep time: 22 minutes.
• Cook time: 25 minutes.
• Makes 6 servings.
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