"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
Courtesy of Jessica Maher
"Fried foods are served during Hanukkah to represent the miracle of the oil that burned in the Temple for eight days. Latkes are probably more familiar, but Israeli Jews claim the pleasantly yeasty and sweet sufganiyot as a delicacy all their own. My husband and I used to live in a lovely brownstone in Brooklyn with a couple who would have dozens of people over for a Hanukkah meal. It was a great time to meet new people and practice our favorite holiday activity—eating! These are easy to make and absolutely irresistible."
Photography by Jody Horton
Courtesy of Terry Thompson-Anderson, CCP, The Texas Food and Wine Gourmet
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