Holiday Goodies

Homemade, doughnuts and fritters are the absolute best. They far surpass any "donut" shop doughnuts. When I'm in the mood for doughnuts but don't have the patience to wait for dough to rise, I like to make fritters. They fulfill my craving as fast as I can fry them. Their crispy fried exterior and fluffy interior are what make them a favorite sweet treat for many people. A batch of fritters is very easy to put together and they are great for any occasion. But they make a special treat for Hanukkah, which is celebrated with fried foods like latkes and fritters.

The interesting thing about fritters is that you can find versions of them in many cultures throughout Europe, Asia, and South America. Greeks have Loukoumades, which are balls of fried dough doused in honey syrup. The French have beignets. Italians have zeppole. In Spain and Latin America there are buñuelos. In India there are gulab jamun, balls soaked in spiced sugar syrup. In the United States you can find apple fritter rings, which look just like doughnuts. I'd like to think it possible that the original recipe for fritters made its way through all the different cultures, who then adapted it to their liking.

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.

Bacon-Wrapped Shrimp
Cowboy BBQ Burger
Buttermilk Fried Chicken
Alan's Grilled Salmon
Barbecue Beer Ribs
Mango Shrimp Kabobs

Evelyn Hall’s Baked Beans
Chili Butter Corn on the Cob
Mac and Cheese
Mediterranean Orzo Salad
Old Fashioned Potato Salad

Tomato & Avocado Salad
Watermelon, Feta & Mint Salad
Lulu's Tastiest Coleslaw
Suzanne Goin's Succotash

The Bootleg | Cuba Libre | Dark 'n' Stormy | Mai Tai | Margarita | Mojito | Sassy Sangria
Sea Breeze | Tequila Sunrise | Tequila Gimlet | Watermelon Falls

Almond Pear Pie | Apple Pie | The Best Brownies Ever | Blackberry Pecan Crisp
Maple Bacon Chocolate Chip Cookies | Crunchy Ice Cream Sandwiches
Grandma Hazel's Lemon Cake | Peach Cobbler | Plum and Toasted Almond Galette
S’mores Cookie Bars | Fresh Strawberry Pie | Whoopie Pies

More than twenty years ago, when my Auntie Elinor was living in Riverside, Illinois, she began sending me the special holiday cookbook that her local newspaper published. It was packed with all kinds of recipes that readers had shared. I always loved reading through its pages.

One year, as I read through the recipes, I came upon an interesting cookie called Horns. Tender pastry dough, rich with butter and sour cream, is rolled out thin and sprinkled with a cinnamon-sugar-nut mixture. Wedges of dough are rolled up and baked. The dough is very nice to work with and rolls out very easily. If you haven't had a lot of experience with pastry dough, this is one you'll want to try. It's very user-friendly.