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Semla
A semla (semlor is the plural form) is a Swedish cardamom bun filled with marzipan and sweetened cream. These are traditionally served on Fat Tuesday, but nowadays these delicious pastries are happily eaten as often as they can be found. We love that these are not too sweet and are just big enough.
Pig Picking Cake III
This is my daughters favorite. It is an easy mandarin orange cake with pineapple, nuts, pudding and whipped topping. Whip one up and it's pig-out time!
Bourbon Bread Pudding
A sweet bourbon bread pudding for large get-togethers. My family requests that I bring this every holiday!
Fastelavnsboller (Fastelavn Buns)
Traditional Danish buns with a custard-type cream and chocolate icing are always eaten by children on Fastelavn, which falls around Shrove Tuesday.
Crostoli Pastries
Crostoli, light and airy fried pastries, are a beloved part of Italy's Carnevale and a cherished holiday treat for Italian-Americans. This family recipe, passed down from my great-grandmother, originated in Italy's Veneto region and traveled with her to the U.S.
Bananas Foster Pudding
Bread, bananas, banana liqueur, cream and pecans are the featured ingredients in this slowly baked bread pudding spiced with cinnamon.
Chiacchiere with Sanguinaccio
'Chiacchiere' is a dessert that is fried and sprinkled with confectioners' sugar and served with sanguinaccio. It is a traditional Italian dessert in the region of Campagnia, served during 'carnevale' or as we say Mardi Gras. It is served with 'sanguinaccio' a chocolate sauce used for dipping the 'chiacchiere'. Years ago the sanguinaccio was made with chocolate and pig's blood, but now the use of the blood has been banned due to health concerns, but in small villages across Italy it is still used.
Giant King Cake Pop-Tart
This festive Mardi Gras mashup is perfect for anyone seeking a lower-effort alternative to homemade king cake. The key to keeping this recipe big and easy is store-bought puff pastry--which encases a gooey cinnamon-sugar filling and is frosted with a decadent cream cheese glaze. So while it's certainly not a traditional king cake, this giant brown sugar-cinnamon tart does offer a similarly flaky, buttery, and sweetly delicious pastry experience. In place of the plastic baby typically that's hidden in a king cake after it's finished baking, you can always tuck an almond or other nut.
Deep-Fried Turkey Marinade
This is a great recipe a friend gave to my father two years ago. It is easy, and allows you to have more room in the oven for other holiday favorites. It is also the most tender turkey I've ever made. This rub is appropriate for a 12 to 14 pound turkey.
Cajun Ponchartrain Sauce
My take on the Ponchartrain sauce served at a popular seafood restaurant chain in my town. Although I prefer snapper, it may be ladled over any grilled, blackened, steamed, or pan fried fish. Very elegant and easy! Great idea for a romantic candlelight dinner for two.
Faworki (Polish Chrusciki)
Traditional Polish crispy pastry twists made for Carnival time. They are deep-fried and sprinkled with confectioners' sugar. Light and delicious!
Bread Pudding with Praline Sauce
This is a wonderful family recipe I often make at Thanksgiving and Christmas.
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