Holiday Goodies

Crunchy. Flaky. Gooey. Sweet. Tart. Salty. Delicious. And, as if that weren’t enough to get you completely hooked, I must add one more thing. Super easy.

When I spotted frozen mini fillo shells in the freezer case at the grocery store last week, visions of melted Brie studded with sweet and tart apple chunks topped with spicy pecans all in a light, flaky cup ran through my head.

Baked Stuffed Brie was still fresh in my mind, all  creamy and gooey and chewy with apples and spice and dried fruit. That recipe came from the new cookbook written by Carmela Hobbins, Celebrations with Carmela's Cucina

Having a few ingredients on hand during the holidays that allow you to create a delicious snack or appetizer to serve with cocktails, wine or holiday punch helps a busy cook remain joyful amidst all the hustle and bustle and stress of the season.

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.

I enjoy spending hours cooking in the kitchen. Doing the prep work soothes my frazzled nerves. Watching a dish slowly come together as the various ingredients combine their flavors calms me down.

Being in the kitchen is a great escape from a contentious world. Pulling together appetizers, a salad, main dish, and a couple of desserts, gives me a lot of pleasure. Good food promotes good conversation and well-prepared dishes tell our friends that we care about them.

I like to have the meal completed before everyone arrives, but sometimes, like this New Year's Eve, I know I'll still be cooking. The best solution is a colorful cocktail that refreshes and entertains while I'm finishing dinner.

Because there are edible pieces of fruit at the bottom, including a spoon means the cocktail is a drink and an appetizer all in one.

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