Holiday Goodies

Some of the best pastries and sweets come from eastern Europe and I'm not just saying that because my family is Hungarian. Though I am biased. The Linzertorte is one of the most famous treats in Austria and Hungary. It's basically a lattice-topped tart made of pastry crust that is filled with jam, either apricot, raspberry, or plum. Linzer cookies are the miniature version. These little round sandwiched cookies have such a festive look. Cut them out with a fluted cookie cutter and they take on the look of Christmas wreaths. Dusting them with powdered sugar is practically required to give them a true winter wonderland look.

Traditional Linzer cookies include ground nuts in the dough. This recipe does not make an exception. Instead of the traditional ground hazelnuts or almonds, I use ground cashews, which creates a cookie that is super soft and buttery in texture. The combination of cashews and apricot jam brings to mind one of my favorite sandwiches from Bouchon Bakery called the CB&J (cashew butter and apricot jam). Like a peanut butter and jelly sandwich, but even better, the CB&J hits all the comfort spots. I recreate that blissful flavor match in these delicate cookies for a slight twist on tradition

My husband has been begging me to make rugelach for years now.  They are the favorite cookie of his youth and he has always raved about his mother's rendition of them.  I've just never gotten around to making rugelach happen.

About five years ago, my husband attempted to make his own batch of rugelach.  Oh my goodness, they were these horrible little petrified pieces of doodoo.  They were so hard and burnt they exploded when you took a bite.  Of course I laughed and didn't think about making them for a long time. 

About a year ago, this recipe was published in my local paper and I held on to it until now.  It belongs to Margaret Hasson from Portland, Oregon whose rugelach is sought out by friends whenever she is baking.  I truly believe it, because these little bites are pretty much heaven on a plate. 

New Years Eve is upon us. Before kids, the hubs and I would pick a great restaurant, go out with friends, drink too much, and spend way too much money. After several years of that, we switched to cooking an amazing meal at home, made great cocktails, invited friends, and played board games until dawn.

Then we started a family. When Eli was young, we grabbed my parents and made 6p.m. reservations at The Palm. Came home, put on our sweats, and played games. We now bring in the New Year with friends, great food, cocktails, and lots of board games. The kids like to stay up until 12 (I rarely make it) and the evening usually ends with someone else’s kid sleeping here, and one of ours sleeping elsewhere.

This year we are having cocktails with friends. A light snack of cripsy potato skins and a simple “French Blonde Cocktail” to start off the evening. After that, a huge Tripoli match is on tap along with chocolate lava cakes. Let’s just hope I make it until 9p.m. That way I can at least bring in the New Year, east coast time!

Happy New Year everyone. Thanks for filling my year with blessings and gratitude.

Allen Byers was a creature of habit.  He made traditional stuffing, took a nap at the same time every day and was better at giving presents in June then he was at Christmas.  Although I never would have dared suggest changing his nap time, one year I did work up the courage to suggest he try a stuffing recipe from his favorite cookbook, THE ALICE'S RESTAURANT COOKBOOK.  Even though what the book proudly declared was Alice's favorite stuffing didn't call for any of the traditional ingredients, he let me talk him into trying it.