Main Ingredient - Vanilla
By Jessica Maher
Photography by Jody Horton
Courtesy of Jessica Maher
Courtesy of Das Peach Haus, Fredericksburg
Courtesy of Chef Alain Braux
Gluten-free
Courtesy of Jessica Maher
"This has to be one of my all-time favorite desserts for a holiday or anytime. It’s light and buttery, sweet and slightly boozy. You can add just about any type of fruit or nut. Be sure to use a good dark rum, though, to soak the raisins—you’ll taste the difference. I’ve had many variations of stollen, but this recipe is simple and just about perfect. I learned from my former Austrian pastry chef mentor that the key is to dunk the freshly baked bread twice in melted butter, twice in powdered sugar and then to let it sit for at least three days before eating. And if you really want to go over the top, sauté a slice of stollen in melted butter and top with marmalade (or mincemeat!). That’s how I like to eat it!"
Photography by Jody Horton
"This has to be one of my all-time favorite desserts for a holiday or anytime. It’s light and buttery, sweet and slightly boozy. You can add just about any type of fruit or nut. Be sure to use a good dark rum, though, to soak the raisins—you’ll taste the difference. I’ve had many variations of stollen, but this recipe is simple and just about perfect. I learned from my former Austrian pastry chef mentor that the key is to dunk the freshly baked bread twice in melted butter, twice in powdered sugar and then to let it sit for at least three days before eating. And if you really want to go over the top, sauté a slice of stollen in melted butter and top with marmalade (or mincemeat!). That’s how I like to eat it!"
Photography by Jody Horton
From The Edna Lewis Cookbook, by Edna Lewis
Courtesy of Chef Joel Welch, Kerbey Lane Cafe
Courtesy of Amy Crowell
Remember, black walnuts don’t taste like English walnuts at all. These cookies are rich, buttery and full of the perfume-y black walnut flavor.
Remember, black walnuts don’t taste like English walnuts at all. These cookies are rich, buttery and full of the perfume-y black walnut flavor.
Courtesy of Chef Arielle Webb, Yummy Living Foods
Courtesy of Laura Sawicki
Courtesy of Dale & Amy Ringger, Fruitful Hill Farm
Courtesy of Fruitful Hill Farm
Courtesy of Anne Isham, author of Eat (More) Chocolate-Lose Weight (Anyway): The Chocoholic’s Survival Guide and Practical Handbook
This ganache is easy to make, versatile and seductively delicious. It can be used as the base for truffles, frosting for a cake or a truly divine mousse. And the by-product, Chocolate Ginger Crunch, is so yummy you’ll want to make it for that alone.
This ganache is easy to make, versatile and seductively delicious. It can be used as the base for truffles, frosting for a cake or a truly divine mousse. And the by-product, Chocolate Ginger Crunch, is so yummy you’ll want to make it for that alone.
Courtesy of Anne Isham, author of Eat (More) Chocolate-Lose Weight (Anyway): The Chocoholic’s Survival Guide and Practical Handbook
Courtesy of Anne Isham, author of Eat (More) Chocolate-Lose Weight (Anyway): The Chocoholic’s Survival Guide and Practical Handbook
Courtesy of Anne Isham, author of Eat (More) Chocolate-Lose Weight (Anyway): The Chocoholic’s Survival Guide and Practical Handbook
This is a great winter dessert. Butternut squash can be used in place of pumpkin, if you’re so inclined. In either case, make sure the squash puree is fairly thick and not watery.
This is a great winter dessert. Butternut squash can be used in place of pumpkin, if you’re so inclined. In either case, make sure the squash puree is fairly thick and not watery.
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