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I love the poppyseed paczki that come out every winter in the lead up to Lent.

Cheese and dry sausage were both invented as ways to preserve perishable milk & meat for long storage without refrigeration - unless the package took many many many months in transit, there's no problem. (The French never refrigerate them.) Joyeux noel!

Blintzes!!

(Chanukah is all about the oil, so the special food's all about frying. Except for the pot roast & chocolate coins.)

I love stews of this sort, they're a winter staple in my house. Haven't done a wide investigation of porter variations yet -- sounds like some experimenting is in order!

Hot chocolate. Cafe au lait. Bread.

FYI baguettes as we know them didn't become popular till the 1920s - although long thin loaves existed in the 19c, most bread was big and round, and it tended to be rather more substantial than a baguette (which is all crust and no crumb). Croissants were a 19c invention, based on Viennese pastry. Brioche, on the other hand, is an old French baked good, going back into the middle ages.

The French are not really into cooked breakfast, never have been.

@Monelle - my mom didn't keep kosher, but I guess she'd been raised in a kosher kitchen because she never added dairy to her paprikash either (chicken or meatball), & that's how I always do it too. I've eaten it with sour cream or yogurt added & it's tasty, no doubt, but I like it better my way (which is quite similar to this recipe).

Whoppers were always one of my favorites. Love the malted milk!

But when I got a box a couple of years ago, after a long, long gap, boy was I disappointed. The "chocolate" coating tasted nothing at all like chocolate, just waxy sweet, and the actual malted milk ball inside was also weak-flavored and kind of mushy-sticky textured, not at all what it ought to be.

And it's not just that my taste has changed -- I sampled some Brach's malted milk balls more recently, and they were still what I remember. It's the Whoppers that have changed, and are no longer worthy bothering with.

I always loved Crunch bars as a kid. Even better than the mini bars, or the normal bars, were the giant bars at the movie theater, which were extra-thick and gave you a lot more crunchies per bite than the rest. Mmm!

I love Grape Nuts, well soaked in cold milk.

I also love Grape Nut pudding. Recently discovered my local diner usually has it - yum!

@Ann S - Poulet frites is a fine meal in France, I imagine it's also good in Catalonia. Or closer to home. They'd be yummy with a good pan gravy like this one!

Looks good! (Though my personal pref. would be to substitute yogurt for the sour cream and probably leave out the honey - the grapes add enough sweet for me.)

Speculoos are the one thing that makes flying on Delta endurable. Speculoos spread is heavenly. (I don't bother with the toast - it's great on a spoon!) Speculoos ice cream... wow. The mind boggles. My diet is glad I don't have a working ice cream machine handy!