With guests in town, the holidays are also a great time to do some breakfast baking. Carrie made the Cinnamon Buns from The Violet Bakery Cookbook and the Luckiest Biscuits in America from Dining In. Lara made the Coffee Cake from Zingerman’s Bakehouse, and both Lara and Mira made the Cranberry Buckle with Vanilla Crumb from Rustic Fruit Desserts for Christmas morning.
Ginger was on the mind for Jen and Mira, who respectively made the Triple Ginger Cake from Salt, Fat, Acid, Heat and the Fresh Ginger Gingerbread Cake from Sinfully Easy Delicious Desserts by Alice Medrich. We also made edible gifts to give away, with Dee Dee making Carrot Cardamom Jam from Culinary Cyclist and Candied Peanuts from A Perfect Scoop, and Amanda making Rose Harissa from A Boat, a Whale, and a Walrus.
Despite the pull to only bake all the time, we also did our fair share of savory cooking. We leaned into warm and comforting dishes, like the Macaroni and Cheese recipe from the Pasta and Co. Cookbook that Lara, Amanda, and Carrie all made. Amanda made the Egg Pasta Dough from Flour + Water (a favorite pasta book of hers), Mint Edamame Dumplings from Bowl , Flat Breads from Kachka, Raw Brussels Sprouts with Lemon, Anchovy, Walnuts, and Pecorino from Six Seasons, and Creme Fraiche and Sorrel Clams from A Boat, a Whale, and a Walrus . Jen also made a clam dish – Pasta alle Vongole (Pasta with Clams) from Salt, Fat, Acid, Heat. Mira made Marcella Hazan’s classic Tomato Sauce with Onion and Butter from Essentials of Classic Italian Cooking – and Abby made the Tomato and Bean Soup with Harissa and Honey from New Feast, which is an excellent vegetarian Middle Eastern cookbook by the Maloufs. Carrie made the Pasta with Sprouting Broccoli and Cream from Tender , a traditional Christmas Eve dish for her family, as well as the Spicy Pork and Black Bean Chili with Sage and White Cheddar from Dinner. Lara broke in her instant pot with several recipes from Melissa Clark’s Dinner in an Instant including the Garlicky Cuban Pork. Abby used Yotam Ottolenghi’s books to inspire her Christmas Dinner, including the savory Cauliflower Cake from Plenty More.
Finally, as we mentioned in previous installments of “What We’re Cooking”, we have all been cooking obsessively out of Alison Roman’s Dining In. Lara and Carrie both used the book many times over the holidays, making dishes such as the Apple and Endive Salad with Parsley and Salted Almonds, the Burrata with Tangerines, Shallots, and Watercress, the Special Beans in Tomato Broth with Slab Bacon, and the Cumin-Roasted Cauliflower and Dates with Tahini and Pine Nuts.
We hope that this holiday season brought joy and great food into your life, and that 2018 will continue to do the same.
What are your favorite holiday recipes? Do you have any Christmas, Hannukah, or Kwanzaa dishes that you make every year? Let us know!