4252 Fremont Ave N, Seattle (206) 397-4271 Hours: M–F: 11am–6pm Sat: 11am–5pm Sun: 12pm–4pm

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What We’re Cooking – Holidays

 No time of the year for cooking is more anticipated, perhaps, than the holidays. Cookies are rolled and decorated, family favorites are dusted off, meals are made for friends and family. Here at Book Larder, Thanksgiving through Christmas is our busiest time of the year; but that did not stop our staff from cooking and baking and filling our homes with the delicious smells of the holidays.
Cookies are a hallmark of the holiday season, and we dug into many different cookbooks for our favorite cookie recipes. Jen made the Ingefarsmaranger (ginger merigues) and Pepparkakor from Fikainspired by the Scandinavian Holiday Baking class we do annually with author Anna Brones. Mira tried out the Tahini Sandwich Cookies from the Tahini Short Stack, the Chewy Ginger Snaps from The Violet Bakery Cookbook  , and two different Coconut Macaroon recipes- one from The Violet Bakery Cookbook, and the other from A Homemade Life. Amanda baked the Chocolate Madelines with the Theo Dipping Sauce from Lark. 

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.

Carrot Cardamom Jam from The Culinary Cyclist

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 KachkaRaw Brussels Sprouts with Lemon, Anchovy, Walnuts, and Pecorino from Six Seasonsand 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, HeatMira 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 DinnerLara 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.

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!

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