Thanksgiving is the opening salvo to the holiday season. It begins a time of year when old family traditions are celebrated and new ones are created. It is also a time of year when memories swirl and people keenly long for absent family and friends.
This issue of the Gazette comes to you from pastry chef Anna Jones. She revives an old family tradition; the making of the German Christmas bread, Stollen, and with this rekindles her mother’s presence in her kitchen. Here in great detail she shares the tradition and her recipe.