Ho Ho Ho

Posted on 22 December 2017 by GOSOAKY
Blog

Here we are again!
Riding on our sleigh, roller-skates or bike through the darkest of nights. 

The shortest day of the whole year was yesterday and all streets are dressed up with lights and Christmas trees. Fun!!!

December is the ultimate party month. And part of the festive extravaganza is to dress up like never before. So get out your glittered jumpsuits and waaay too cool Santa hats!

And as the weather in December is very unpredictable it’s good to know the GOSOAKY winter coats are prepared for some serious winter storms too. Next to staying dry, it’s also nice to get that extra warmth with the inner-jackets you can zip in and out. Snake Pit and Pig’s Tale do just the thing! When it’s raining you wear both jackets; when it’s warmer you just take out your inner-coat and wear it like the outdoor jacket and….party on! 

And you can wear your GOSOAKY at the Christmas dinner too if you like! It can come in quite useful when the champagne is popped or the smallest member of the family is hurling a spoonful of pumpkin soup directly at you ;)

So no worries; GOSOAKY is absolutely waterproof and Christmas-proof too! 

 

The biggest party to celebrate is of course NEW YEAR.

Everybody celebrates it in its own way.  We kick off with New-Zealand. And everyone seems to have their own little traditions.

In Spain for instance they eat a grape at each clock stroke when it turns midnight. I tried this once, and it’s harder than it looks! But also very fun!

And did you know that in the United States some people like to eat green vegetables when celebrating the New Year?  The green colour is reminiscent of dollars and it will bring luck and fortune. So in this case you literally are what you eat. Why not give this a go, we love veggies anyhow!

And what about the GOSOAKY –team? We are a Dutch brand and all live in Amsterdam.

So we have a few weird traditions ourselves too… 

At new-years eve we looooooove to make oil-y balls! [FYI the Dutch word is: oliebollen) 

HUH? OIL-Y-BALLS????  That sounds kinda bad doesn’t it?

No, not real oil-y-balls, it’s actually a deep-fried raisin bun with mountains of powdered sugar. YUM! Round the holiday seasons lots of stands will pop up around the country for if you want your oil-y ball RIGHT NOW. But the old school people also like to make these jingle balls at home.

So for the foodies reading this we would like to share the perfect recipe to make a bunch and you and your friends, family, neighbours, colleagues, cat, dog or dwarf parrot are invited to give an opinion about it.

How to make these Jingle balls!
 

- 1 teaspoon sugar

- 4 1/2 teaspoons dry yeast (instant)

- 4 cups/400 grams’ flour (all-purpose)

- 1/4 cup/50 grams’ sugar (white)

- 2 large eggs

- 2 cups/475 ml milk

- 1 teaspoon salt

- 8 cups/2 liters oil (vegetable or sunflower)

Garnish: Powdered sugar

Instructions 
- Stir the yeast into the warm milk. Let stand for a few minutes to dissolve. Sift the flour and salt into a large bowl. Stir the yeast mixture and egg into the flour and mix into a smooth batter. Cover the bowl, and leave the batter in a warm place to rise until double in size. This will take about 1 hour.

- Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil.

- Fry the balls until golden brown, about 8 minutes. The jingleballs should be soft and not greasy

- Don't forget to invite the GOSOAKY team, for the final check! 

- Serve them piled on a dish with more Powdered sugar dusted over them.

Yummm!!

We wish you all a very Merry Christmas and a splashing NEW YEAR!  

Are you prepared for the party of the year?

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