Winter Recipes: Easy Traditions Make Magic For The Holidays

Every winter, a week or two after Thanksgiving, I look forward to spending an afternoon or evening with friends or family that I haven’t seen in a while. I make a baked brie and a hot drink and we decorate the tree and catch up. I look forward to it every year. It is the same tradition, but the details are different every year. I love experimenting a little every year, knowing that baked brie can be pretty hard to mess up. Even if it’s not perfect, it’s still pretty good. Some of my husband’s favorite baked brie combinations are savory: salami and pepperoncini, ham and chive, caramelized onion, basil and roasted red peppers. I prefer sweeter baked brie, so this year it’s my turn.

As the evening wears on, the lights sparkle on the tree and the little crochet angel is placed at the top of it. Having the same traditions provides continuity and comfort, especially in the face of uncertainty. The holidays can bring up the imperfection of our lives — the people we miss, the things we don’t have, the missing magic we would all like to feel during the holidays — and small traditions can help bring back a little of that magic.

If your year has been less than perfect — as mine has — and the holidays are looming, perhaps create an easy tradition. Make a baked brie and get a couple of your old (or new) friends over to help prepare for whatever holiday you prefer, and make a little magic of your own this holiday season, and for seasons to come.

Photos by Cat Mayer

ORANGE SPICED BAKED BRIE

SERVES 6-8

3/4 cups orange marmalade
3/4 cups chopped pecans
Pinch of nutmeg, mace and cinnamon
Small wheel of brie
One sheet of puff pastry
One egg for egg wash

1. Heat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
2. Roll the puff pastry into a round large enough to wrap the cheese completely. Place the cheese in the center, then score the top halfway through and gently press the cuts open slightly.
3. In a bowl, mix the chopped pecans, spices and marmalade. Spread over the top of the cheese. Gently stretch the edges of the pastry up and over, trimming any excess and sealing the edges. Beat the egg with 1 tablespoon of water and brush over the top.
4. Bake for 30 minutes.
5. Serve with a variety of crackers, nuts and fruits.

SPICED PEAR BRANDY PUNCH

SERVES 8

6 cups pear juice
3 cups orange juice
10 whole cloves
1 cinnamon stick
Zest of one orange
4 oz pear brandy
2 oz orange liqueur
Cinnamon sticks and orange zest for garnish

1. In a saucepan, gently heat the juices, cloves and cinnamon stick until simmering. Simmer for 30 minutes, then strain and return the liquid to the pan. Reheat to a simmer if needed.
2. In each mug, pour one ounce (about two tablespoons) of pear brandy and half an ounce (about one tablespoon) of orange liqueur. Ladle the hot spiced juice over the top, garnish and serve immediately.

Originally published in the winter 2025-26 issue of Spoke+Blossom.