Well, it’s that time of the year, where you are bombarded by holiday music, packed malls, bad drivers on the road and the cookie overload.
So, it was no surprise that Marie chose a cookie recipe for the bake along – and hold-on to your hats, because next week is ANOTHER cookie – she is two for two.
Almost everyone has a strong opinion about fruitcake. It is one of those desserts that there is no in-between, you will find the “love them” group and “hate them” group in every bunch. For the love them group, it as much a traditional part of the holidays as the tree, the holly and Santa Claus.
Many cultures have a rich, fruit-filled cake that is baked only on special holidays. The Germans have their “Stollen,” the Italians their Christmas “pannetone.” In Russia it’s “kulich,” the Czechs make “vanochka,” to name only a few. Some are breads, with a yeast base; others are cakes. Some have lots of candied fruits, raisins and nuts, others not so much.
This past thanksgiving among the turkey, sweet potato soufflé, gravy, stuffing and all the other stuff that was on the table I manage to serve a vegetarian dish for some of my guest.
Now a day, there should not be an entertainment menu without a vegetarian dish. I would not even call this a vegetarian dish, but an awesome wild rice salad with some pretty fall ingredients in the mix.