Sketchdeck presents

Holidays around the world

From Buenos Aires to Brooklyn and beyond, SketchDeckers from around the globe weighed in on their favorite holiday past times. Enjoy this collection of festive food, song and drink as our way of wishing you a very, happy holidays.

‘Tis the season to celebrate

At SketchDeck, we’re lucky to have team members all around the world. The holiday season means something different to all of us, but our celebrations have two things in common:
great music and amazing recipes.

Mary Darby, Head of Creative Services

Santa Clara, CA

Favorite Song

Underneath the Tree

Kelly Clarkson

Quote

“Holiday music is what I look forward to most during the holidays. It always warms my heart with memories of family, friends, and celebrations from years past.”

Recipe

Christmas Ribbon Salad

First Layer

  • Two 3-ounce packages of lime gelatin
  • 2 ½ cups hot (not boiling) water

Second Layer

  • One 8-ounce package of block-style cream cheese, softened
  • One 3-ounce package lemon gelatin
  • 1 ½ cups hot (not boiling) water
  • 3 cups mini marshmallows
  • ½ cup pineapple juice

Third Layer

  • One 3-ounce package cherry gelatin
  • One 3-ounce package red raspberry (or cranberry) gelatin
  • 2 ½ cups hot (not boiling water)

For First Layer

  1. Place the 2 packages of lime gelatin in the hot water, stirring well to dissolve. Pour into a 9-by-13-inch pan and let stand in the refrigerator until completely firm.

For Second Layer

  1. In bowl of electric mixer with whisk attachment, whip the cream cheese until light and fluffy, scraping bowl often; set aside. Dissolve the lemon gelatin in the hot water and set aside.
  2. In a saucepan, place the mini marshmallows and pineapple juice over medium heat and stir constantly until marshmallows melt and mixture is smooth.
  3. Pour the hot marshmallow mixture and lemon gelatin mixture into the mixer with whipped cream cheese and blend together until very smooth, scraping bowl and beater often.
  4. Set aside and let cool completely (about 30 minutes) then carefully pour over refrigerated and set lime layer, using a slow back and forth motion while pouring. Don’t pour into one spot.
  5. Refrigerate until completely set before adding the next layer.

For Third Layer

  1. Combine cherry and raspberry gelatins in the hot water and stir to dissolve.
  2. Let cool completely (about 25 to 30 minutes) before carefully and slowly pouring over cream cheese layer, using the same back and forth pouring and not pouring into one spot.
  3. Refrigerate until completely set. Cut into desired size squares to serve, usually 2 to 3 inch squares.
  4. Salad can be made a day or two ahead of time.

Mary Darby, Head of Creative Services

Santa Clara, CA

Favorite Song

Underneath the Tree

Kelly Clarkson

Quote

“Holiday music is what I look forward to most during the holidays. It always warms my heart with memories of family, friends, and celebrations from years past.”

Recipe

Christmas Ribbon Salad

First Layer

  • Two 3-ounce packages of lime gelatin
  • 2 ½ cups hot (not boiling) water

Second Layer

  • One 8-ounce package of block-style cream cheese, softened
  • One 3-ounce package lemon gelatin
  • 1 ½ cups hot (not boiling) water
  • 3 cups mini marshmallows
  • ½ cup pineapple juice

Third Layer

  • One 3-ounce package cherry gelatin
  • One 3-ounce package red raspberry (or cranberry) gelatin
  • 2 ½ cups hot (not boiling water)

For First Layer

  1. Place the 2 packages of lime gelatin in the hot water, stirring well to dissolve. Pour into a 9-by-13-inch pan and let stand in the refrigerator until completely firm.

For Second Layer

  1. In bowl of electric mixer with whisk attachment, whip the cream cheese until light and fluffy, scraping bowl often; set aside. Dissolve the lemon gelatin in the hot water and set aside.
  2. In a saucepan, place the mini marshmallows and pineapple juice over medium heat and stir constantly until marshmallows melt and mixture is smooth.
  3. Pour the hot marshmallow mixture and lemon gelatin mixture into the mixer with whipped cream cheese and blend together until very smooth, scraping bowl and beater often.
  4. Set aside and let cool completely (about 30 minutes) then carefully pour over refrigerated and set lime layer, using a slow back and forth motion while pouring. Don’t pour into one spot.
  5. Refrigerate until completely set before adding the next layer.

For Third Layer

  1. Combine cherry and raspberry gelatins in the hot water and stir to dissolve.
  2. Let cool completely (about 25 to 30 minutes) before carefully and slowly pouring over cream cheese layer, using the same back and forth pouring and not pouring into one spot.
  3. Refrigerate until completely set. Cut into desired size squares to serve, usually 2 to 3 inch squares.
  4. Salad can be made a day or two ahead of time.

Gustavo Panichi, Design Director

Brazil

Favorite Song

Boas Festas

Simone feat. Timbalada

Quote

“My family is huge. If you count uncles, aunts and cousins, it’s over 50 people. When I was a kid we used to have huge Christmas celebrations at my grandma’s, gathering every family member, with every aunt preparing a different dish. It was massive. And this record would play nonstop. So it brings me fond memories of family time.”

Recipe

Rabanadas (Brazilian French Toast)

  • ¼ c sugar
  • 1 Tbsp cinnamon
  • 3 c milk
  • 4 eggs
  • 1 loaf, stale French bread, Italian bread, brioche, or challah, sliced 1 inch thick
  • Oil for frying, (olive or canola)
  1. On a large plate, mix the sugar and cinnamon until blended, set aside.
  2. Place the milk in one shallow bowl and the eggs in another.
  3. Lightly beat the eggs.
    In a medium skillet, heat ½ inch of oil to just before it begins to smoke (350-375F).
  4. Working with a few slices at a time, dip the bread in the milk letting it soak in. Then, dip the bread in the beaten egg, coating both sides.
  5. Place the soaked bread in the hot oil and fry for 2-3 minutes on each side, or until golden brown. Carefully remove the fried French toast from the hot oil and place on a platter that has been lined with paper towels.
  6. Continue with the remaining bread.
  7. While the fried French toast is still warm, dip both sides in the plate with cinnamon sugar, and serve.

Felipe Victoria, Developer

Pereira/Risaralda, Colombia

Favorite Song

La Cinta Verde

Gustavo Quintero

Quote

“My favorite holiday is the celebration of the new year, building the año Viejo with my family and burning it at midnight after hugging and kissing each other for the new year. For me it’s like a way of saying goodbye to all that is being left behind and greeting all that will come, all with a big party with those I love the most.”

Recipe

Buñuelos Colombianos (Colombian donuts)

  • 2 cups of grated costeño cheese or any salty cheese (In the USA, you can use Cotija)
  • 2 cups of cornmeal
  • 1 tablespoon cassava starch (Tapioca starch)
  • ½ cup of milk
  • 1 teaspoon of sugar
  • 2 eggs
  • 1 tablespoon baking powder
  • 1 pinch of salt
  • oil for frying
  1. Mix all the ingredients except the oil, until a homogeneous mass is formed.
  2. Take portions of the dough and give them a round shape with your hands.
  3. Fry the fritters in plenty of hot oil, but not at too high a temperature, they are cook completely inside. Be careful not to burn the outside.
  4. Remove them when they are golden and let them drain on absorbent paper.
  5. Serve immediately.

Katie Swietlik, Community Manager

Oaxaca, Mexico

Favorite Song

Llego el Pavo

Silvio Mora

Quote

“For me, the holidays are all about family. If I’m in Mexico City with my partner’s family, we celebrate with a huge feast late on the 24th that lasts until the wee hours of the 25th. If I’m in the Midwest (USA) with mine, then you’ll usually find us enjoying a slow and scrumptious brunch in our pajamas on Christmas morning. Zoom allows me to spend time with both of my families, regardless of which country I’m in… now if only we could FedEx each other our leftovers! ”

Recipe

Martha Stewart’s Chocolate Beet Cake

For the cake:

  • 4 medium beets, trimmed, peeled, and cut into 2-inch chunks
  • 2 cups all-purpose flour
  • 1 ½ cups sugar
  • ½ cup unsweetened
  • Dutch-process cocoa powder
  • 1 ½ teaspoons baking soda
  • Salt
  • 2 large eggs
  • ¾ cup warm water
  • ¼ cup safflower oil
  • 1 teaspoon pure
  • vanilla extract
  • Vegetable oil cooking spray

For the chocolate glaze:

  • ½ cup heavy cream
  • ¾ teaspoon light corn syrup
  • 3 ounces bittersweet chocolate, chopped

For the cake:

  1. Cover the beets with 2 inches of water in a pot. Bring to a boil. Reduce heat, and simmer until very tender when pierced with the tip of a sharp paring knife, about 30 minutes. Drain. Puree beets in a food processor until smooth.
  2. Preheat the oven to 350 degrees. Whisk together flour, sugar, cocoa powder, baking soda, and ¾ teaspoon salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1 ¼ cups beet puree (reserve remaining puree for another use).
  3. Coat a 9-inch round cake pan (3 inches deep) with cooking spray. Line the bottom with parchment, and coat with spray. Pour batter into the pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in a pan on a wire rack for 20 minutes. Turn out cake from pan, and discard parchment. Let cool completely, right side up.
  4. Trim the top of cake using a serrated knife to create a level surface. Transfer cake, cut side down, to a platter. Pour chocolate glaze over the top, and let set, about 30 minutes.

For the glaze:

  1. Bring heavy cream and corn syrup to a gentle simmer in a small saucepan. Pour over chocolate in a bowl, and let stand for 1 minute. Stir until chocolate melts and mixture is shiny and smooth. Let cool slightly, about 10 minutes. Use immediately.

Yoshe Yowono, Designer

Indonesia

Favorite Song

Sleigh Ride

Sung Si Kyung

Quote

“Honestly, I don’t have any specific favorite holiday songs. Since I love jazz, I pretty much love every Christmas song. We don’t have any particular holiday recipes in Indonesia since the majority of my country is Muslim. I’m also a Chinese descendant so it’s not in our family culture either. The closest thing I have is this recipe. We eat it almost every Chinese New Year. Have a jolly holiday this year! ”

Recipe

Chinese Sweet and Sour Fish Filet Stir-Fry

For the fish

  • 12 ounces cod filet (340g, rinsed clean, pat dry and cut into 1-inch cubes)
  • 3 cups canola oil (for frying)
  • ¾ cup all-purpose flour
  • ¼ teaspoon baking powder
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • ⅛ teaspoon turmeric powder
  • ⅛ teaspoon white pepper
  • ¼ teaspoon sesame oil
  • ⅔ cup cold seltzer or club soda

For the sweet and sour sauce

  • ¼ cup red onion (cut into a 1-inch dice)
  • ¼ cup red bell peppers (cut into a 1-inch dice)
  • ¼ cup green bell peppers (cut into a 1-inch dice)
  • 1 tablespoon ketchup
  • ¾ cup canned pineapple chunks
  • ¾ cup pineapple juice from the can
  • 2 ½ tablespoons red wine vinegar
  • ⅓ cup water
  • ¼ teaspoon salt
  • 2 tablespoons sugar
  • 1 ½ tablespoons cornstarch (mixed into a slurry with 2 tablespoons water)
  1. Make sure your fish filet is clean and pat dry to ensure your fried fish gets really crispy. Heat 3 cups of oil in a small pot (to conserve oil) to 380 degrees F. You can use a thermometer or check the temperature by putting a drop of batter into the oil. The batter should not turn brown right away. Instead, it should rise immediately to the surface and turn a very light golden brown.
  2. To make the batter, mix together all the dry ingredients––the flour, baking powder, cornstarch, salt, turmeric, and white pepper. When you’re ready to fry, mix in the sesame oil and cold seltzer water until the batter is smooth.
  3. Next, drop the fish filets into the batter. Ensure they are evenly coated, but allow the excess to drip off (if there’s too much batter on the fish, you’ll end up with dough balls!). Carefully place the fish into the oil one piece at a time, ensuring that they don’t stick to each other. Fry in batches so that the fish pieces aren’t overcrowded, frying for 3-4 minutes or until golden brown.
  4. Scoop the fried fish out and transfer to a cooling rack placed over a baking sheet to drain. Repeat until all the fish has been fried.
  5. Next, put two teaspoons of the frying oil in a separate wok or skillet over high heat, and toss in the onions, and peppers. Stir-fry for 30 seconds, and then stir in the ketchup. Fry for another 20 seconds––frying the ketchup brings out the color and makes for a better depth of flavor in the sweet and sour sauce.
  6. Mix in the pineapple, pineapple juice, red wine vinegar, water, salt, and sugar, and bring the liquid to a low simmer for 2 minutes. With the sweet and sour sauce still simmering, slowly stir in the cornstarch slurry until the sauce is thick enough to coat a spoon.
  7. At this point, if the fried fish filets have softened, you can refry them in the oil heated to 400F for 30 seconds in larger batches. The higher heat is needed because the oil will cool immediately after putting in a larger batch of fish in the oil.
  8. Once the fish is ready, toss it into the wok, and fold into the sauce with 3 or 4 scooping motions until the pieces are lightly coated. Plate and serve immediately!

Daniella Ferretti, Designer

Barcelona, Spain

Favorite Song

I can’t choose just one

Brenda Lee

Quote

“I’m from Chile but live in Spain. For the last 5 years I’ve had to cross the ocean to visit my family and spend the holidays with them. So, the main thing is being together. Since it’s summer there, we eat fresh recipes like ceviche or salmon tartar and enjoy cocktails in the garden.”

Recipe

Blue Cheese Stuffed Mushrooms

  • 1 lb Fresh mushrooms, stems removed
  • 8 oz Blue cheese
  • 3 medium Onions, sliced into rings
  • ¼ cup Olive oil
  1. Preheat the grill on high.
  2. Fill mushroom caps with crumbled blue cheese.
  3. Lightly oil cooking grids.
  4. Place onion slices and mushrooms (cheese side up) onto the grill.
  5. Turn onions over frequently until tender. Do not turn over mushrooms.
  6. Grill until blue cheese has melted and mushrooms are tender.
  7. Remove mushrooms to a serving plate.
  8. Top with grilled onions.
  9. Serve immediately.

Lorena Raffaelli, Designer

Buenos Aires, Argentina

Favorite Song

Any Tony Bennett song

Tony Bennett

Quote

“My favorite food I only eat during this season is Panettone, a sweet bread, full of nuts. I bake my own vegan version and the smell of it when I bake reminds me of my mom and Christmas when I was a child.”

Recipe

Vegan Panettone

For the sponge

  • 120 ml. almond milk
  • 65 gr. rye flour
  • 30 gr. fresh yeast
  • 1 tbsp. brown sugar

For the dough

  • 285 gr. of bread-making flour
  • 60 gr. brown sugar
  • 1 pinch of sea salt
  • The zest of ½ lemon
  • The zest of ½ orange
  • 1 pinch ground cinnamon or ground speculoos
  • A few drops of orange blossom water
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 tbsp. malt extract
  • 2 tbsp. applesauce
  • 70 gr. coconut oil
  • 60 ml. almond milk

For the filling

  • 300 gr. of the dried fruits that you like the most

For the glaze

  • The juice of ½ lemon
  • ½ cup of powdered sugar
  • 1 pinch of baking soda
  • 1 tsp. arrowroot or corn starch

For the sponge

  1. In a bowl, mix all the ingredients, cover with film and let rest for 1 hour or until it bubbles and doubles its volume.

For the dough

  1. In a large bowl, mix the flour, sugar and salt, set aside.
  2. In another container, mix the apple puree with the zest, the extracts, the orange blossom water, the cinnamon and the malt extract, set aside.
  3. Add the sponge to the flour mixture, mix.
  4. Add the applesauce mixture, mix.
  5. Now add the coconut oil and almond milk.
  6. Knead until integrated.
  7. Let ferment in the covered bowl for 2 hours or until doubled in volume.
  8. Turn the dough out onto a floured counter, degas (squash a little to break up any air bubbles).
  9. Incorporate the dry fruits and roll up so that couples are available.
  10. Knead a little more.
  11. Form a bun (if you are going to make the large sweet bread) or separate into 2 buns.
  12. Place the bun in a sweet bread mold brushed with coconut oil.
  13. Cover with a cloth and let it double in volume again.
  14. Turn on the oven at 350º F.
  15. Cook for 40 to 50 minutes, until the pan dulce looks golden brown and sounds hollow when tapped.
  16. Let cool on a rack.

For the glaze

  1. Sift the powdered sugar, baking soda and starch and gradually add lemon juice, beating with a wire whisk.
  2. Put into a piping sleeve.
  3. When the sweet bread is cold, decorate with the glaze and stick more nuts on top.
  4. Store the pieces of panettone wrapped in film or in ziplock bags.They last approximately 10 days.

Matthew Gorham, Project Manager

Luxembourg

Favorite Song

Fairytale of New York

The Pogues feat. Kristy MacColl

Quote

“Christmas Day for me is all about cooking, eating and getting merry with family and friends at home, followed by a heated “discussion” over a friendly game of Monopoly! ”

Recipe

Hot Toddy

  • 1 ½ parts Dewar’s White Label Whisky
  • ⅓ part Honey syrup
  • 3 parts hot water
  • 3 dried cloves, per glass
  • freshly squeezed lemon juice, plus a slice of lemon to garnish each glass
  • cinnamon sticks, to garnish each glass
  1. Combine the whisky, ​honey ​syrup, hot water and cloves in a toddy ​g​lass and stir gently until completely combined. ​Squeeze in lemon juice, to taste. ​Remove the cloves, then garnish with ​a​ ​slice of lemon and cinnamon stick.​

Ivy Croteau, Marketing Manager

Brooklyn, New York

Favorite Song

That Was The Worst Christmas Ever!

Sufjan Stevens

Quote

“For me, it doesn’t feel like a proper holiday season until the snow starts to fall. If we’re not lucky enough to have a white christmas, I can always put on this album and imagine a beautiful, Christmas blizzard.”

Recipe

Christmas Margarita

  • 3 oz. Cranberry Juice
  • 1 oz. Pomegranate Juice
  • ½ oz. Lime Juice
  • ½ oz Cointreau®
  • 2 oz Tequila (I prefer clear)
  • Top with frozen cranberries, ice and a sprig of rosemary
  1. Add all ingredients to your martini shaker. Tip if you don’t have a shaker a mason jar works just fine if you strain the ice. Make sure the covers on tight and shake it! Up, down and all around.
  2. Now pour into a glass over ice and top with frozen cranberries and a sprig of rosemary.

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