Food Events @ Penn

Opening of La Calaca Feliz
What: La Calaca Feliz (the Happy Skeleton, for those of you who no se hablan español) opened this Tuesday in the Fairmount Neighborhood. The restaurant features contemporary Mexican cuisine, with happy hour at the bar from 5-7pm weekdays and 10pm Saturdays.
Where: 2321 Fairmount Avenue
When: On-going
Cost: Varies









Annual Beef and Beer
What: Join the South Philadelphia Tap Room for an all-you-can-eat buffet of beef with all the fixins', while drinking beer firkins from local Philadelphia breweries.
Where: 1509 Mifflin St.
When: Sunday, January 29th from 4-8pm
Cost: $50







Food Justice Movie Night
What: If the above event isn't really your cup of tea, come out for the Urban Nutrition Initiative's screening of Forks Over Knives, a documentary posing the question: can we eliminate diet-related disease by adopting a plant-based diet? Come early for a discussion on veganism, sustainability and food as medicine.
Where: The Rotunda, 4014 Walnut St.
When: Dinner at 6pm, movie at 7pm
Cost: Free

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What makes a REAL Belgian waffle? And where in Philly can you find one?

Though Belgium is typically under the radar when discussing the world’s best cuisines, spending the past semester abroad in Dutch-speaking Leuven made for many great food experiences. As a University town with 40,000 students, Leuven had no shortage of the culture’s most famous street foods, waffles and fries. During my four-month sojourn, I also got my fill of Belgium’s legendary beers and chocolates. I will be discussing these phe-nom-enal foods in a series of posts—starting with waffles, a treat enjoyed by both the Dutch-speaking and French-speaking regions of Belgian.


The name waffle, or wafels in Dutch and gaufres in French, comes from the 12th century French word “wafel” for “honey bee hive” and emerged from the treat’s resemblance to a honeycomb. The first waffles were sold by street vendors during religious celebrations, and were made mainly from water and flour. Still today, waffles are not eaten by Belgians at breakfast, but instead are sold as street snacks.

There are actually two varieties of Belgian waffles, Liège and Brussels—neither of which resembles America’s “Belgian” breakfast waffles. Our Belgian waffles—crusty, circular, and often served with ice cream, syrups, and fruit toppings—are in reality a far cry from authentic Belgian waffles.

The Liège waffle, invented in French-speaking Liège in the 17th century, is considered the original Belgian waffle and my personal favorite of the two. It is made from a thick dough that results in a dense and chewy waffle with uneven edges. The key attribute of the Liège waffle is its crunchy and golden exterior, formed when chucks of sugar in the dough caramelize. As you can imagine, the smell of hot pressed Liège waffles carrying through the streets is mouthwatering, and around midday in Leuven people can be see lining up for the warm and sweet treats from vendors.




The Brussels waffle, a more recent 19th century creation from Dutch-speaking Ghent, is made from a thin, yeast-leavened batter, resulting in an airy waffle with an even rectangular shape and deep pockets. Brussels waffles are traditionally served with a dusting of powdered sugar and are lighter and less dense than the Liège variety. To the chagrin of some locals, Brussels waffles can often be found in tourist areas topped with whipped cream, fruit, or chocolate syrups. The Brussels waffle was the precursor to the American-style Belgian waffle, making its debut at the 1962 Seattle World's Fair.

Curious to test out a Belgian waffle yourself? Here in Philadelphia, Bonté Wafflerie & Café claims its waffles are authentic Belgian, street-vendor style. If you want to experience a truly authentic Liège waffle, order the Sugar Waffle. For those that are not ready forgo toppings, Bonté also offers its waffles with a variety of nut, fruit, and chocolate toppings, as well as ice cream.

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Delicias = "Delight" (In More Ways Than One)

I admit that I’m not familiar with South American food. This is likely due to my limited accessibility, as I haven’t seen many places that serve such fare here in Philadelphia. Delicias, a new food truck located on Market between 34th and 36th, fortunately seemed to be the answer to my problems.

This authentic Venezuelan food truck officially opened its doors (or should I say window?) a few weeks ago and is quickly building a strong customer base. Delicias’ menu is primarily composed of two traditional South American street foods: arepas (filled griddled corn patties, popular in Spanish-speaking countries) and fried empanadas (crescent-shaped deep-fried turnovers). A few specials (i.e. choripan [a spicy chorizo sandwich]; white clam chowder; rotating weekly special) round out the menu. Having never tried an arepa before, I was tempted to order one, but was distracted by the equally-delicious-sounding weekly special: asado negro. The “blackened roast beef with malt sauce and secret ingredients” description called out to me, and before I knew it, I’d ordered a platter.

The owners behind the counter were quick and efficient in preparing the food. I paid with cash, but I do believe they take credit cards: something to note if you’re averse to carrying bills around. As I searched for a place to sit, the dish’s fragrant smell wafted out of the closed Styrofoam box: it was nothing short of intoxicating. I couldn’t wait to dig in!

Delicias’ roast beef was incredibly tender; its sumptuous, meaty juices exploded in my mouth with each bite. What truly made it superb, though, was the phenomenally flavorful sauce that accompanied it. How I wish I knew the secret ingredients so I could recreate the dish at home! The delicious sauce also served to flavor the fluffy white rice beneath. I was quite pleased with the sides that accompanied the main dish. The black beans—earthy and hearty—were lovingly topped with milky melted cotija cheese, while the plantains lent a sweet, caramelized flavor that made the whole platter sparkle. The serving was generously portioned, with enough there for me to consume over two meals.

While I’m happy I tried the week’s specialty, I’m still interested in trying an arepa. More specifically, I want to sample an arepa filled with traditional pabellon (Venezuala’s national dish, which is a mixture of shredded beef, plantains, rice and black beans). Oh, and another bonus? The arepas are made of corn flour, meaning that they’re wheat- and gluten-free!

Ultimately, I’d go out of my way to enjoy these tasty Venezuelan treats. Maybe I’ll have time to swing by and grab an arepa in between classes this week. (;

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Jamonera: Opening Night

Yesterday evening, Marcie Turney and Valerie Safran—the dynamic duo behind Barbuzzo and Lolita—opened their new restaurant venture Jamonera. Taken from the Spanish word for the clamp used to hold a ham while cutting, Jamonera is a Spanish tapas and wine bar.

Walking in, the first thing we noticed was the creative and modern decor: dark wood and red lighting highlighted interesting art and unique odds-and-ends on shelves (particular knickknacks of note were the authentic fork and knife molds). Overall, the ambiance was warm, inviting, and a bit funky. The small space was cozy, while the tables were nicely arranged to give diners enough privacy.

Tapas, small dishes commonly served at Spanish bars, are meant for sharing. Our server suggested we order two to three plates per person and share among the table. The four of us ordered eight dishes, which turned out to be the perfect size.

Warm Medjool Dates stuffed with valdeon, wrapped in serrano ham, piquillo pepper dressing, marcona almonds
These were one of the standouts of the evening and a great way to kick off our dinner. I’d had dates wrapped in ham before, and on that occasion I had found them sickeningly sweet. The ones at Jamonera were served over a smokey mayonnaise-like sauce, and the combination of this smokiness, the richness of the blue Valdeon cheese, and the saltiness of the ham made for a multi-layered yet harmoniously delicious bite. The sweetness of the date didn’t overwhelm, but came instead as a pleasant aftertaste for this otherwise savory dish. Once we tried this, we knew we were in for a treat as the night progressed.


Papa Frita crispy skin potato, wood smoked garlic aioli, brava salt, house made sherry vinegar-hot sauce
It’s hard to mess up potatoes, but it’s also hard to make them stellar. Fortunately, the potatoes we enjoyed tonight were extraordinary: they were absolutely delicious and one of my favorite dishes of the night. The wedges retained the perfect crispness and were coated with just the right amount of seasoning. Their full-bodied flavor pleasantly enveloped my mouth after each bite. They weren't too starchy, but had the right mealiness necessary for potato dishes. I didn’t find that the vinegar-hot sauce added much to the already delicious potatoes, so I happily enjoyed the patatas on their own. It would have been easy to make a meal of these alone!








Crispy Cana de Cabra fried goat cheese, olorosso infused medjool dates, greens, toasted hazelnuts
Coated with a texturally-satisfying panko crust, the large medallion of goat cheese was rich and creamy. Its characteristic tang was offset by the sweetness of the date compote. The addition of olorosso, a Spanish variety of sherry, to the dates provided dark and nutty depth. Together, the contrasting flavors were the perfect combination. The greens also added color and a light, fresh bite to the dish.





Ensalada de Aguacate avocado, salt cod, shaved fennel, citrus, arbequina olive oil, mint
I had never tried salt cod before, but knowing it is a popular delicacy in Spain, I felt I had to try it at least once. I was pleasantly surprised. Salt cod is not at all as salty nor as dry as I was expecting. In fact, it is quite moist and a bit briny without tasting overwhelmingly of fish. The generous chunks of avocado weaved throughout the dish added some nice creaminess. With the fennel, oranges, and mint present in the salad, the dish was a pleasant palate refresher.




Flamequines jamon and ibores cheese stuffed pork loin, clementine escabeche, smoked ham fat
At this point in our dinner, the larger dishes were starting to arrive. At the same time, we were starting to get stuffed, but continued to power through the meal. I was surprised at the toughness of one of the stuffed pork loin columns, but realized it must have been overcooked, as the other one was much more moist and tender. The cheese combated the meatiness of the dish, but it was still incredibly overwhelming to have pork-stuffed pork; thankfully, the pickled escabeche added a welcome tartness to break the heaviness. Still, this uninspiring plate wasn’t as exciting as the ones we had tried previously.


Fideos wild mushroom vermicelli, olorosso, caramelized onions, turnip greens, garlic aioli
This was the biggest disappointment of the plates. While the mushrooms were quite flavorful and gave the dish a meaty texture, the noodles and overall dish fell extremely flat. It tasted like cheap Chinese food, but not the good kind. Greasy and bland— I'd pass this dish up to try something else on their expansive menu.






Heirloom Pumpkin Croquetas urgelia cheese filled, pumpkin seed puree, green apple, pickled brussel leaves
Like glorified mozzarella sticks (and I mean this in the best, most delicious way possible!), these marble-sized croquettes packed a punch of flavors and textures. The just-crisp-enough breaded exterior gave way to one of the creamiest, fluffiest, cheesiest interiors I’ve ever had. I couldn’t distinguish the pumpkin very well in the croquettes, but it may have been because the cheese took such a strong role in the dish. The tart salad that accompanied the croquettes contributed a nice pungency. Overall, I was quite pleased with this interpretation; I definitely would have eaten many more of these.


Pulpo y Ensaladilla Rusa grilled Spanish octopus, potato, baby carrots, crunchy bonito tuna aioli, pickled chorizo vinaigrette
The octopus was by far one of the clear favorites of the evening. The grilling technique used gave it a nice smokiness without being overly charred. It was also surprisingly tender—the texture was so soft, it was almost reminiscent of scallops—, which is hard to achieve with such a naturally chewy cephalopod. The accompanying vegetables supplied a fresh crunch, while the vinaigrette was a nice twist on childhood memories of fish and chips sprinkled with vinegar; both added a brilliant brightness and perked up the dish.

The Bottom Line
Jamonera is definitely worth visiting. The plates were mostly all hits, with just a couple of misses. However, the hits strongly made up for any of the sub-par dishes. The great thing about tapas is the chance to explore and try new foods without investing in an entree, which Jamonera provided. I would strongly suggest coming with a group to truly explore their menu.

-Nicole and Elliott

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Food Events @ Penn

Restaurant Week Winter 2012
What: It's that time of year again! Restaurant Week gives you the opportunity to indulge in your favorite restaurant or try a new place. All participants offer 3-4 course prix fixe menus at affordable prices. See the list of participating restaurants and their menus here.
Where: Center City restaurants
When: January 22–27 and January 29–February 3
Cost: $20 for lunch, $35 for dinner











Chinese New Year 2012
What: Ring in the Year of the Dragon with Chinatown festivities! Philadelphia Chinatown Development Corporation (PCDC) will kick things off with its first ever Flower Market (January 21-22, 10 am-4 pm). The Abakus Chinese New Year Party happens January 21 (6-9 pm) and the New Year’s Eve Midnight Celebration takes place on January 22 starting at 10:45 pm. The annual Chinese New Year parade (January 29, 11 am-2:30 pm) is not to be missed! Uwishunu has an excellent guide detailing other fun New Year's activities.
Where: Various locations (primarily Chinatown)
When: Various event dates and times (read "What" section)




Roundye Noodle Bar Pop-Up
What: Roundeye Noodle will be holding a pop-up restaurant on Jan. 29, 2012 at Matyson. Conceptualized by longtime buddies Ben Puchowitz and Shawn Darragh (four-year Matyson veteran and food and retail marketing expert, respectively), Roundeye Noodle is "a hip noodle spot run by two white boys from the suburbs," with a menu featuring inventive spins on classic noodle dishes like pho, ramen, and soba (i.e. Duck Pho with duck leg dumplings, foie gras, pickled turnips). Check out more info here.
Where: Matyson, 37 S. 19th Street
When: Sunday, January 29, starting at 4 pm
Cost: Pay as you go







Davio's Valentine's Day Dinner
What: Bring your date to Davio's, Philadelphia's favorite Northern Italian Steakhouse, for a romantic rendezvous this Valentine’s Day. Davio’s is offering a special four-course prix fixe menu including items such as the Crispy Fried Oyster, Lobster Ravioli, and Petite Filet Mignon for only $75.00 per person (tax and gratuity not included). Forgetting the flowers and chocolate? Don’t stress. All guests will receive one complimentary flower and handmade chocolates prepared by our Pastry Chef Thomas Heck to take home. What’s not to love? Reservations are required and can be made by calling 215-563-4810.
Where: Davio's Philadelphia, 111 South 17th Street
When: Tuesday, February 14, 5 pm-11 pm
Cost: $75

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Robert Mondavi Facebook and Youtube Launch

Our friends at Robert Mondavi Private Selection have officially launched on Facebook and YouTube! Read on to hear more about their latest developments.

Robert Mondavi Private Selection has officially launched on Facebook and YouTube! To help launch the pages, we created a “Tuesdays with Ted” video series from Robert Mondavi Private Selection brand ambassador and Food Network host, Ted Allen. These videos are rolling out on both social platforms one-by-one in a ‘progressive dinner party’ fashion, starting with the most simple topics such as uncorking and pouring wine to restaurant and food pairings. Robert Mondavi Private Selection hopes to not only educate wine consumers via these channels, but also to help solve the sometimes-daunting wine pairing puzzle. No question (no matter how obvious the answer might seem), is off limits to ask!

Check out the new features today!

Robert Mondavi Private Selection on Facebook: www.facebook.com/robertmondaviprivateselection
Robert Mondavi Private Selection on YouTube: www.youtube.com/RobertMondaviPS

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Bloggers' Bites: Best Winter Break Food

Bloggers' Bites is a series of posts chronicling the foodie adventures of Penn Appetit's blog staff. During winter break, our staff traveled back home or gone on exciting foodie adventures, delighting in both comfort foods and culinary masterpieces.

The question: What was your favorite food experience this winter break?

Elliott Brooks: This winter break, I discovered my new favorite cheese, La Tur. It's the most creamy melt-in-your mouth cheese made from a combination of sheep, goat and cow's milk. The outside is an incredible dripping, oozing goodness surrounding the firmer center. The most amazing thing is that, while it has a pungent smell, the taste is still incredibly mild. I just discovered that La Tur can be found at the Downtown Cheese Shop in Reading Terminal Market, so I won't be deprived of its decadence in Philadelphia.

Hoi Ning Ngai: The best way I could’ve spent Christmas Eve in Philly was sipping hot chocolate at the Ritz-Carlton. Sitting in the lounge, with my unopened mail and my unread magazines, staring at the Christmas tree, with families and couples milling about, the only thing that could’ve made this experience better was having cookies to go with my hot chocolate. And so I ordered those too! My server was hilarious, and even reprimanded me for not taking more than a few bites of three very substantial cookies. Better to savor than overindulge, right? Then again, I did manage to find room for all that hot chocolate….

Nicole Woon: I had an ethereal experience this break with Apizza Scholls' pizza in Portland, OR. We had just arrived in the city and wanted to pick up something before heading to our hotel room: pizza sounded like the perfect option, so it was off to the well-reviewed Apizza for a pie! With a number of equally-delicious-sounding combinations on the menu, it was tough to decide which pie to order. We finally chose a ½ and ½ pizza: ½ Tartufo Bianco (whole milk and fresh mozzarella, pecorino romano/grana padano, truffle oil, and sea salt) and ½ Bacon Bianca (whole milk mozzarella, pecorino romano/grana padano, lots of fresh garlic, herbs, black pepper, extra virgin olive oil, and house cured bacon). Those of us not driving dug in as soon as we shut the car door.
Everyone knows that you can't have a drool-worthy pizza in the making without a solid foundation, and Apizza's crust was just that: salivating. It was one of the best I've had with the right chew, spot-on seasonings, and a fantastic wood-fired taste. There's just something in the water in the Oregon/Northern California areas that makes incredible bread and baked goods! The cheese combination had a creamy freshness and the perfect gooey, stretchy consistency, complimenting the other ingredients quite nicely. The Bacon's... well, bacon was generously spread atop its respective pizza half; its crispness and flavorful saltiness added to the full-bodied flavor. The Tartufo's truffle essence also gave the pizza slices a rounded richness, which I can only describe as the ultimate umami. The wait at this restaurant is always long, and it was easy to see why after one bite of this pizza. Bravo!

Abigail Koffler: My favorite food experience over break was at Estancia 460, an Argentine restaurant in Tribeca. We dined for my friend's birthday on modern Argentine dishes. I hope to study abroad in Buenos Aires junior year and if this restaurant is any indication, I will be eating well. Grilled mozarella was my favorite dish (seriously everyone needs to try this). We sampled three types of brushetta, steak salad and salmon. The steak salad incorporated traditional argentine flavors without being heavy. We also couldn't stop eating the warm bread with chimichurri sauce, a total upgrade from the average stale role. The best part, of course, was catching up with old friends in the spacious and well lit setting over delicious food.

Emily Yoon: Delivery in Korea is super fast. Whatever one orders--fried chicken, McDonald's, sushi, you name it--it will usually arrive under half an hour. In fact, many pizza and fried chicken joints guarantee a 30-minute-or-less delivery time (or the customer gets a discount or a free meal). Amazingly, the food is still good and there is no delivery charge! Additionally, lots of places either deliver until late into the a.m. or for the entire 24 hours. Korea is one country that never seems to sleep!

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Bainbridge Island Mochi Festival

For the past two years my friends and I have celebrated the new year by going to the Bainbridge Island Mochi Festival. The festival is put on by the Bainbridge Island Japanese American Community (BIJAC), which uses the event as both a way to celebrate mochi tsuki, meaning the process of pounding sweet rice into patties, and to inform fellow islanders and out-of-town visitors of their history.

Bainbridge Island is a small, forested island in the middle of the Puget Sound, just a short ferry ride away from Seattle. Ever since the late nineteenth century, the island has had a significant Japanese-American community, who played a crucial role in the development of the island's strawberry farming industry. Right before WWII, all the strawberry farms were owned by Issei (first generation Japanese) and were the island's largest industry. However, during WWII the Japanese-American community on Bainbridge was forced to evacuate, and sent to the Manzanar internment camp in California. One of my favorite novels is about this period in Bainbridge's history, Snow Falling on Cedars by David Guterson.

While the Mochi Festival is a time to reflect on the dark history of the island, it is first and foremost a time to have fun and learn about mochi tsuki. Mochi is one of the traditional foods eaten for the Japanese New Year celebration. Since mochi is pounded rice, in can be eaten many different ways. Most people are familiar with mochi surrounding icecream or cut into cubes to sprinkle on top of frozen yogurt. The traditional form mochi takes for New Year's day, however, is mochi kagami, meaning "mirror mochi". The mochi is made into two circular disks, one on top of the other, and topped with a bitter fruit, like an orange.

At the Bainbridge Island Mochi Festival the long process of making mochi, from beginning to end, took place. First, the sweet rice was steamed in wooden boxes over an outdoor fire. Once it was sticky, it was quickly transferred to a stone usu, or mortar. One of the BIJAC members then chose three volunteers to pound the rice. As much as I tried to be picked, the BIJAC member always chose three big, strong-looking men. These men were handed kines (wooden mallets) and given numbers, ichi, ni or san. They were instructed to pound the rice when their number was called. "Ichi, ni, san! Ichi, ni, san!" the BIJAC member called, and between each strike he nimbly flipped over the rice without getting his fingers pounded. It was quite thrilling to watch!


Once the rice was completely pounded, it was transferred inside. There, visitors were allowed to roll their own mochi. We were instructed to pull a small piece off with our fingers and, with our hands coated in rice flour, roll it into a ball. We then flattened the ball between our palms, and put a small amount of ahn, or red bean paste, in the center. We pinched the mochi up around the ahn, and again rolled it in our hands until we had our beautiful mochi.

Visitors were also given a cup of green tea and a bowl of ozoni soup to enjoy, the recipe for which is below.

Ozoni Soup

Ingredients

4 cups clear soup, such as dashi, chicken broth or vegetable broth
1 Tbsp soy sauce
1 tsp salt
4 pieces plain softened mochi (not with ahn in the center)
Vegetables such as carrots, spinach or daikon
8 slices kamaboko, or fishcake

Directions

Mix broth with soy sauce and salt.
Toast mochi until puffed.
Cut vegetables and kamaboko into 1/4 inch slices, then blanch vegetables in boiling water.
Place one or two mochi in each bowl, garnish with kamboko and vegetables, then pour soup on top.

-Elliott Brooks

_

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Food Events @ Penn

Mussels Monday
What: Every Monday enjoy a special of a bowl of steaming mussels paired with a Belgian style Ale or glass of wine for at Bridget Foy's.
Where: 200 South St.
When: Every Monday
Cost: $12










Pop-up Paladares at Cuba Libre
What: Chef Guillermo Pernot has teamed up with some renowned Cuban chefs and each meal will be a collaboration between him and one of these chefs. It is these chefs' first time cooking in the USA.
Where: 10 S. 2nd Street
When: Thursday the 12th and Friday the 13th, seatings at 6 and 8:30pm
Cost: $39 per person








Weekend Fried Chicken
What: Federal Donuts is now offering a fried chicken dinner, available on a first-come, first-served basis on the weekends, until they are sold out. For more information about Federal Donuts infamous fried chicken and donuts, check out our blog post here.
Where: 1219 S 2nd St.
When: Every Saturday and Sunday at 5pm, beginning the 14th and 15th
Cost: $9-$17

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Bloggers' Bites: Holiday Traditions

Bloggers' Bites is a series of posts chronicling the foodie adventures of Penn Appetit's blog staff. This Winter Break, we celebrate both holiday traditions and glorious time off from school.

The question: What food tradition are you most excited for this holiday season and why?

Nicole Woon: I can't remember a time when I didn't go to my aunt's house on Christmas Eve to prepare the classic Mexican Christmas fare: tamales. We'd wake up early in the morning and head to my aunt's house, ready to become part of the tamale-making crew. As soon as we stepped in the door, we were met with a blast of warm air and a kitchen table overflowing with corn husks and gigantic bowls of masa, a sauce-based beef/pork/chili mixture, and olives. The process is simple: select a large husk, spread masa on the surface, add a generous dollop of meat, accent with an olive for flair (and flavor), and fold it up! Tamale-making requires manpower, so family members of all ages would crowd around the table and share stories and laughter while we mass-produced. Tamales would be done by the afternoon, where we'd munch on them with Spanish rice, tortilla chips, salsa, guacamole, and a plethora of multicultural desserts. This year went off without a hitch, and I'm already looking forward to the pockets of deliciousness the next holiday season.

Abigail Koffler: Every holiday season, I look forward to the mail. While I anticipate gifts and holiday cards featuring adorable children, I wait for one particular tin. This wonderful tin, an annual arrival from our family friend, features a tempting collection of holiday sweets. Opening the festive tin yields layers of lace cookies, gingerbread, chocolate covered peanut butter balls, and chocolate buttercreams, my personal favorite. Her candies are perfectly textured, coated in not too sweet chocolate. We are in awe of her skill and the time she commits to these treat boxes. While it would be easy to devour these sweets in one sitting, my family opts to savor them, using a ration system of one treat per day. The box usually expires around new years, leaving us plenty of time to anticipate next year's package.

Elliott Brooks: The smell of quaresimali baking is one of the most comforting reminders of being home during the holidays. Every December, my mom makes batches upon batches of these Italian biscotti loaded with almonds and cinnamon. And each year, despite my self-assurances that I don't really like quaresimali, I find myself sneaking one cookie... then another, and another. Despite the fact that they are crumbly and dry (two traits that I avoid in most cookies), quaresimali taste like Christmas. Furthermore, they are downright delicious when dunked in coffee, hot chocolate or wine (I discovered the latter at a young age, much to my parent's chagrin).

Laura Sluyter: Every Christmas since I can remember, my family has turned up the Christmas music, tied on our aprons, and gathered around the kitchen counter to decorate gingerbread cookies. With pastry bags of red, green, yellow, and white frosting, we make Christmas trees and Santas, Rudolphs and bells, my brother's meticulously symmetric stars and my gingerbread girls with fancy dresses. When we were younger, we always set aside our most prized designs for Santa Claus but even as that mission has faded, our love for decorating gingerbread cookies has not. This was the first year that my brother was working and living in another state, but we still made time for decorating gingerbread cookies - my favorite of all traditions.

Alex Marcus: My family and I started a new Hanukkah tradition this year, based on a typical food eaten on the holiday. At my sister's prodding, we made our own jelly doughnuts, which are traditionally eaten to signify... I don't know, a sweet year or something. The food's the important part, and we executed it well. It started with a basic recipe for doughnuts, found online, with plenty of yeast to ensure an airy, doughy final product and not a dense, cakey one. We threw some vegetable oil in a pot on the stove, fried em til golden brown (though we found that taking them out more golden and less brown resulted in a better tasting product). Once the doughnuts were out of the pot, we dredged them in cinnamon sugar (who needs the messy powdered stuff?), and took some kind of mini-turkey baster-like thing to stuff raspberry jelly into their still-steamy centers. We even made doughnut holes that were better than the commercial variety, and boasted a higher jelly-to-dough ratio. Hanukkah or not, any tradition that tastes this good is sure to remain in my family's stable.

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