Hello Christmas! Here milk, bourbon, vanilla, and ice cream are whirred in a food processor for a festive drink. A sprinkle of cinnamon is the crowning touch.
This spice cake is soaked with rum syrup, making a lovely, albeit slightly boozy, gift when wrapped in parchment and tied with a bow.
And, on the seventh day, God created gianduia (zhahn-doo-yah). The world has been a more glorious place ever since.
Serve this candied orange peel on its own, toss it in granulated sugar after it dries for a festive look, or dip it in melted chocolate.
Don’t try to rush this ham. It’s slow roasted in a maple glaze that imbues the porky deliciousness with cinnamon, allspice, cloves, and nutmeg.
Sassfras, ginger, nutmeg, cloves, and anise enhance the smoky, saltiness goodness of glazed ham.
More nuanced than gingerbread and not at all like fruit cake, this French tradition is fragrant with spice.
This pound cake is rich with creamery butter, flecked with vanilla seeds, and enviable for its crisp, sugary surface.
Panettone, traditionally served at Christmas, is gussied up here with cranberries and pistachio but. The panettone are made in small molds or coffee cans.
The savvy, if very seventies-ish, secret to these Christmasy, cashew-topped caramel-chocolate bars? Saltines. Trying is believing.
One of the South’s greatest achievements, baked country ham takes its salty sweet smack from a glaze of mustard, vinegar, and cloves.
These walnut cookies are made with ground walnuts, giving them a delicate flavor and texture. A zig-zag of chocolate on top lends a festive touch.
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