The origins of sweet leavened breads date back to Roman times. By Medieval times, different regions of Italy had created signature holiday breads. Best-known, and available in the U.S., are:

Dip panettone cubes into chocolate fondue. Photo courtesy Zabars.

PANETTONE DESSERT

Most panettone is accented with raisins, candied orange peel, citron and lemon zest. Some modern versions add chocolate, which was not available when the recipe originated; others are plain, like pandoro.

For a dessert or a snack, the classic panettone accompaniment is a sweet hot beverage or a sweet wine such as spumante or moscato (any dessert wine will do). Some Italians add a side of crema di mascarpone, a cream made from mascarpone cheese, eggs, and amaretto (or you can substitute zabaglione, a sherry-flavored custard sauce).

But you can Americanize it into chocolate fondue with seasonal dippers. Here are recipes for chocolate and white chocolate fondues. Consider a white chocolate version with panettone and green and red fruit dippers—very Christmassy.

You can also slice the panettone into layers and fill them with whipped cream (how about bourbon or rum whipped cream); then top with berries.

Cakes, Cookies & Candies

 
Fruits

 
PANDORO DESSERT

The star shape of a pandoro enables creative cooks to cut the cake into horizontal layers, then stack them in a offset layers to create a Christmas tree effect (see the photo above). You can decorated the tree with red and green candied cherries, or raspberries and and mint leaves.

Alternatively, layers can be sandwiched with whipped cream or zabaglione. Whipped cream flavored with amaretto, Irish cream liqueur or chocolate liqueur is especially festive. Follow this recipe for Bourbon whipped cream (there’s also a recipe for salted caramel whipped cream).

Find more pandoro recipes at BauliUSA.com.

For wine lovers, an excellent stocking stuffer is Pod and Vine, a box of four bonbons. The pod refers to the cacao; the vine is the wine that infuses the ganache.

It’s not just any wine: It’s Cabernet Franc from Virginia’s highly regarded Barboursville Vineyards.

Four boxed bonbons are $8.00 at GearhartsChocolates.com; nine pieces are $20.00.

We’re also fond of the Pistachio Toffee, eight pieces of buttery toffee with roasted pistachios, enrobed in bittersweet chocolate ($8.00).

For a full-size gift, another great gift is a Top Pick From Last Year, Chocolate Peanut Butter Pups. That’s pups, not cups: The pieces are decorated to look like dog heads.

The milk chocolate bonbons are filled with silky chocolate ganache, which is lightly infused with handmade peanut butter.

And they’re guilt-free: Five percent of sales of Peanut Butter Pups is donated to Companions for Heroes, a not-for-profit organization that matches rescue pets as companion animals to our nation’s wounded veterans.
A box of nine pieces is $22.00 at Gearharts’ online store.
 
  

It’s the best-selling flavor at New York’s Magnolia Bakery, L.A.’s Sprinkles Cupcakes, London’s Hummingbird Bakery and other cake emporia. Since 2005, its inclusion on restaurant menus has grown by more than 500%. It has been used to flavor coffee, tea, waffles, doughnuts, even fried chicken. It’s easy to find red velvet truffles, butter cookies, and even hot chocolate.

Red Velvet is the flavor that came from—where, exactly?—to grab the spotlight.
 
 
WHERE DID RED VELVET COME FROM?

“The history of red velvet is not black and white,” says Deborah Harroun, author of the recently published Red Velvet Lover’s Cookbook.

Stories detail its discovery in the 1870s in Canada and in the 1950s in Pennsylvania. Some give credit to the Deep South, where red velvet cake is topped with cream cheese frosting.

A gift book for red velvet fans. Send it from Amazon.com (photo © Harvard Common Press).

“According to legend, a woman visited the Waldorf-Astoria, tried the cake, and fell in love. She wrote a letter to the hotel, asking if the chef would send her the recipe. The hotel did send her the recipe—along with a bill for $350. In retaliation, she made copies of the recipe and distributed them high and low.”

That does sound like a legend; and the truth is, we don’t know where red velvet cake originated.
 
 
SHOULD RED VELVET HAVE CHOCOLATE FLAVOR?

Before we read the book, we were under the impression that red velvet cake should be a type of chocolate cake with red food coloring. Our mom has baked a recipe called Red Devil’s Food Cake since the 1950s.

Think again, says Deborah: “The cocoa taste actually appears as just a hint when done correctly. I say that a red velvet cake or cupcakes taste like butter cake with just a hint of cocoa. It may be a hard flavor to describe, but once you’ve had it, you probably won’t forget it!”

And while many committed bakers deride red velvet for its use of “fake” red food coloring, there are natural ingredients that can be used to achieve the same red hue: cranberries, other red berries, pomegranates. Mom used beets in her Red Devil’s Food Cake.

What initially appeared to us as a gimmick has become a bakery staple, like another arrival of the same time, the cake pop. (Their offspring: the red velvet cake pop.)

In the book, Deborah presents the classics as well as a host of new, inventive uses for red velvet: red velvet biscuits, donuts, cheesecakes, icebox cakes, molten lava cakes, muffins, mug cakes, pancakes and even waffles.

There are a dozen recipes for bars, brownies and cookies, plus red velvet rolls and breads. Don’t stop there: Make red velvet cannoli, churros, éclairs, snowballs and truffles.

Even if your favorite red velvet lover doesn’t like to bake, he or she will be entertained just by the recipes and the photos.

Order yours at Amazon.com.
 
 
> THE HISTORY OF CAKE

> THE DIFFERENT TYPES OF CAKE

Here’s a recipe from New York City-based Michelin-starred chef Kurt Gutenbrunner, a native of Austria where the Christmas goose is the go-to dish.

Serve it with your favorite sides. In Austria, these include red cabbage, baked marzipan-stuffed apples, roasted chestnuts, celery root purée and little bread dumplings served in a napkin.

The one thing you need to do in advance is let the goose dry out in the fridge overnight before roasting. This produces crisp skin. So head to the store and pick up your goose and trimmings.

An average goose serves six (or a fewer number of large portions). But even if you’re just one or two, you’ll be glad for the leftover goose.

RECIPE: CHRISTMAS GOOSE

Ingredients For 6 Servings

For The Sauce

Preparation

1. PAT the goose dry inside and out, using paper towels. Set it in a roasting pan and refrigerate, uncovered overnight. The next day…

2. REMOVE the goose from the refrigerator and bring to room temperature (about 1 hour). If the bird is still moist, pat it dry inside and out with paper towels.

3. PREHEAT the oven to 350°F. In a large roasting pan, scatter the carrots, celery and onions. Generously season the inside the inside of the goose with salt and pepper and stuff it with the apple, orange, quartered onion and thyme.

4. PRICK the skin of the goose all over. Season the outside of the bird with salt and pepper. Truss it and set it directly on top of the vegetables. Add 1/2 inch of hot water to the pan. Transfer the roasting pan to the oven and roast the goose until an instant-read thermometer interred in the thigh reads 165° to 180° and the juices run clear, 2 1/2 to 3 hours.

6. MAKE the sauce: In a large casserole, heat the oil until smoking. Add the giblets, neck and wing tips and cook over medium-high heat, stirring occasionally, until browned all over, 8 to 10 minutes. Using a slotted spoon, transfer the giblets, neck and wing tips to a bowl. Pour off most of the fat in the pot.

7. ADD the onions, carrots, celery and garlic to the pot and cook, stirring frequently, until browned, about 8 minutes. Stir in the tomato paste. Add the wine and ice cubes and cook, scraping up the browned bits stuck to the bottom, until almost all the liquid has evaporated, about 5 minutes. Return the giblets, neck and wing tips to the pot and add enough water to cover the ingredients by 2 inches. Add the thyme and rosemary and bring to a boil, then reduce the heat to medium-low and cook for 1 hour.

8. STRAIN the stock into a large bowl, discard the solids. Return the stock to the pot and boil over high heat until it coats the back of a spoon, about 10 minutes.

9. DISCARD the apple, orange, onion and thyme in the goose’s cavity. Carve the goose and serve with the sauce.

 
THE HISTORY OF CHRISTMAS GOOSE

While modern American families tend to have a turkey, ham or roast beef for Christmas dinner, goose remains the traditional Christmas meat of choice for many Europeans.

Goose has been a feast bird as far back as ancient Egypt. According to FoodTimeline.org, before modern animal husbandry, geese were at the ideal stage to be eaten twice a year. The first time was when they were young, in the early summer; and the second when they were at their fattest and ripest, toward the end of the year.

Before Christianity took hold, Northern Europeans feasted on goose to give thanks to Odin and Thor for the harvest. By the Middle Ages, geese were the feast food at Michaelmas, which fell on the winter solstice (which occurs on December 21, 22 or 23, depending on the year), to honor the end of the harvest. It was just a short step to Christmas.

Here’s an easy Christmas snack to make from Laughing Cow cheese wedges, or any cheese you like enough to cut into wedges.

Simply assemble:

 
The use of a red tray liner sets off the white cheese and adds to the festiveness.

We found the photo on Pinterest, regrettably with no attribution. But for a fun treat for kids and adults alike, we had to share it here.