Food for Thought this Holiday Season

Angela Remmert by Angela Remmert | 12.22.2014

When I got older, Christmas to me became less about what Santa would bring and more about what my father would cook. As an Italian-American family, we always celebrated the Feast of the Seven Fishes on Christmas Eve. We never really stuck to that number, but one of the constant dishes was Mussels Marinara. If I try hard enough, I can still see him, hunched over the kitchen sink, diligently scrubbing the sand from each shell. If you want to try and duplicate the magic, here’s the Bellucci family recipe. And be sure to round out your holiday meal with these delicious desserts from our Honeywell chefs.

Maura

Maura rocking around the Christmas tree.

Soft-baked Ginger Cookies
Maura Jennings-Castelli, Graphic Artist

Although my tree decorating attire has changed over the years, some things will never change. There are two traditions that are official Christmas tree decorating musts: my sister reading the book, Twas The Night Before Christmas, to me and my mom’s soft-baked Ginger Cookies. I have passed the feety pajama torch to my nephews and my sister now reads them the story.

(I go over to their house for the story reading too—just for my nephews of course…wink wink). Here is my mom’s recipe.

 

Nanny Ryles’ Honey Tarts
Lori Herder, Marketing Communications Leader

I am by no means a baker, I would prefer to cook the main meal over baking anytime.  But at Christmas time, I try to bake my family’s favourite deserts. One of those favourites is my grandmother Nanny Ryles’ Honey Tarts.

My grandmother was an amazing baker, and her pastry was to die for. I on the other hand have always found making pastry daunting, so for years I would buy the pastry shells, until I went to a cooking class last year, and we made this pastry. The key ingredient to the pastry is the cream cheese, it’s simple and delicious.  So here’s my twist on my Nanny Ryles’ Honey Tarts, I’m sure you’ll find them sweet just like her!