Holiday Goodies

Fall always symbolizes new beginnings; fresh school supplies, cozy scarves, and the celebration of the Jewish New Year.

Traditionally, we eat apples and honey which represent a sweet new year. For the next 10 days I try to incorporate honey into most of what I cook. And lately, I have been turned onto raw honey and I am loving the results.

Whether you celebrate this holiday or not, a honey cake is a wonderful way to end any meal. Drizzle some chocolate glaze over the top and you will have your kids (as well as the spouse), begging for more.

Thanksgiving is next week. I am in amazement as to how quickly this year flew by. Last year at this time I was starting to clean out our pantry in preparation for experimenting with a gluten free diet. That experiment turned into a way of life and everyone in our home has greatly benefited from it.

With the change in diet and lifestyle, I promised myself that I would savor the little moments(Levi and I walking hand in hand to school), embrace my accomplishments, no matter how great or how small, and to try and be in the moment as much as possible.

I have been gradually planning my Thanksgiving menu. Gradually, because I am in denial that it is next week. Pie has never been my dessert of choice. It wasn’t something I enthusiastically raised my hand to make. In the past, when I did indulge in a piece of pie, it was always the center that I savored, discarding the crust.

Having 5 egg yolks on hand, with a day left before they had to be tossed, it was this cinnamon ice cream recipe that inspired me to create, what I am calling, a deconstructed apple pie – a la mode. A big bag of raw pecans and some homemade graham cracker crumbs were incentive to help this idea grow.

Our family will pause during Thanksgiving dinner and each of us will take a moment to mention what we're most thankful for in the past year.  Other than that, I have to confess our holiday is all about food. 

The eating begins the moment I arrive at my sister's house.  I put down my suitcase and head for the kitchen where a loaf of fresh pumpkin bread is waiting.  I'll eat my first slice of many before I even take off my coat.   

We have turkey of course, but pumpkin bread is the official food for the week of our family's Thanksgiving.  I've already done the math – and I'm worried whether the 14 loaves Carla already made will be enough for the 14 people in the family  before fights break out over the crumbs. 

For some reason I have found myself in Scandinavian and Eastern European countries during the winter months and although the weather can be a bit frigid, the experience has always been memorable. Recent visits to Amsterdam, Berlin, Stockholm, Copenhagen, Helsinki, and Prague proved not only beautiful to see around the holidays, but each city also offered its own version of a warm libation to combat the cold temperatures – mulled wine.

If you find yourself in just about any European destination in December you are bound to come across a local version of their mulled wine. Whether it’s Glühwein (in Netherlands and Germany), Glögg (in Scandinavia), or Svařák (Czech) this spiced wine concoction with warm your body and spirit.

While the basis of mulled wine is pretty much the same, each region has a slightly different take on the recipe. The Swedes add raisins and almonds, as well as more sugar than most and usually a healthy dose of extra alcohol like Aquavit or vodka. In Germany, you´ll find a lighter, less sweet version – theirs has less sugar than Glögg and more spices like nutmeg, clove and cinnamon.