By Mary Nadal

The heavenly scent of a turkey roasting in the oven, buttery mashed potatoes, the crumbly crust of an apple pie - these are the things that say "Thanksgiving" to many Americans. We are not alone, though; food is the centerpiece of holiday celebrations in many cultures. From mince pies in England at Christmastime to the seed-filled treats at Chinese bakeries during the Chinese New Year, special foods for holidays are prepared and enjoyed by cultures around the world.

The Mexican celebration Day of the Dead brings an abundance of food as delicious fruits, candies and other treats are offered to the souls of departed loved ones. The pan de muerto is especially popular – a sweet bread formed into shapes like skulls and bones then sprinkled with sugar or dipped in hot chocolate.

In many Muslim cultures, Eid, the holiday marking the end of the holy month of Ramadan, is traditionally observed with festive family meals. Keeping with the spirit of the holiday, it is customary for each family to give food, especially meat, to families in need.

Diwali, the Hindu holiday known as the "Festival of Lights," is much beloved by children not the least for its variety of traditional sweets and snacks. Ladoos (sweet balls with coconut and cardamom), karanji (crescent shaped fried dumplings filled with coconut, sugar, nuts and cardamom), tikka masala (marinated chicken in a spicy gravy), poories (deep-fried flatbreads) and khir (a rice pudding dessert) are some of the most popular foods eaten at Diwali.

Why are certain foods eaten at certain occasions? Often the answer is both tradition and symbolism. For many holidays, specific foods symbolize important events or aspects of the occasion. On Rosh Hashanah, the Jewish New Year, it is traditional to eat apples dipped in honey, which symbolize a sweet year. In Russia, Orthodox Russians make cakes at Eastertime that have decorated rounded tops representing the domes of Orthodox churches. Italians traditionally celebrate Christmas Eve with a Feast of Seven Fishes, serving seven different seafood dishes symbolizing the seven sacraments as they commemorate awaiting the midnight birth of the baby Jesus. Even our own American Thanksgiving has a widely-recognized symbol: the cornucopia or horn of plenty, which symbolizes a bounteous supply of harvest.

What are your favorite holiday recipes? Submit them online at www.just4familiesonline.com now through January 1st and enter to win a gift certificate to Williams-Sonoma! Recipes submitted will be posted on the site. Finalists will be chosen the first week of December, then the top 5 recipes will be voted on by our visitors. The winner will receive a $25 gift certificate to Williams-Sonoma. The winner will be announced in January and recipe printed in January issue.

Buche de Noel
Ingredients
2 cups heavy cream • 1/2 cup confectioners' sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract • 6 egg yolks
1/2 cup white sugar • 6 egg whites
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract • 1/8 teaspoon salt 1/4 cup
white sugar • confectioners' sugar for dusting
Directions
Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.
In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.

Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving.