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Your guilty Holiday Food Pleasure?

My Guilty Pleasures of holiday foods?
I could eat an entire tin of Royal Dansk Danish butter cookies by myself
I like to put eggnog in my coffee instead of cream and sugar
(shameful, I know!)

What are your favorite Guilty Holiday food Pleasures?

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  1. Depending on which holiday, I may have several food pleasures related to it. Absolutely no guilt about any of them.

    1. I make struffoli once a year for Christmas. For the uninitiated, they are tiny balls of dough that are fried and then dressed with a honey/sugar/cinnamon combination, piled into a cone shape, and sprinkled with colored candy dots. Yes, I could eat them all. The whole mess of 'em. It's a combination of the taste and nostalgia, but to me it's one of the great things of the holiday season.

      11 Replies
      1. re: roxlet

        While I couldn't eat All of them, yes struffoli are definitely a worthy Holiday memory. In fact over indulging in Italian pastries in general at Holiday time is a fact of life here. But, my real downfall is the sweet ricotta pie, or sweet pizza as we used to call it. The best came from the kitchen of my mother's best friend. No store bought pie came close to her perfection.

        1. re: Gio

          Did you have that for Christmas, Gio? We never did, and we never really had it for Easter either since my mother produced a dozen or more Pizza Rusticas that would be distributed to relatives and friends. I doubt I would have eaten it as a child though since I was a real pill and didn't like things with creamy consistencies. Crunchy, yes. Creamy, no. Hell, the only ice cream I ate was vanilla, and get away from me with that whipped cream! If only I were like that now!!

          1. re: roxlet

            If I recall correctly we had it for all Holidays, I think. It was creamy but at that time anything sweet and not "good for me" only made me want it more. Also, those simple round cookie balls with the thin white icing and sprinkles. I forget what they're called. Only home made would do and only one relative made the ones I liked... those that stayed soft for more than a couple of hours - almost moist - and melted in your mouth.

            But I do remember the Pizza Rustica. I ate that as well and loved it. It was just different enough to make me want to try it. I guess my mother cooked such varied and interesting food that I thought everything was wonderful. She and my father and their friends had traveled extensively so nothing was exotic to my brother and me.

            1. re: Gio

              Oh, I have a recipe for engenetta, which is what those cookies are called. At least I think that's what you're referring to. Ours were tied in a little knot, and they puffed so much they looked like a ball when they were cooked. The icing had anise in it, which I didn't like, so we made ours with lemon. And they were finished with the little candy balls like the struffoli.

              I was just a pill. My sister ate everything, and we lived in a very multi-cultural part of Brooklyn, so my mother was as likely to make stuffed cabbage as spaghetti.

              1. re: roxlet

                Anginetti. Italian lemon drop cookies. I think we simply called them biscotti even though biscotti refers to those hard twice cooked wedges. But I know what you mean. My brother was "The Pill" in our family but see how you both grew up and became so smart... LOL Happy Holidays, Roxlet.

                https://www.google.com/search?q=angin...

                1. re: Gio

                  Gio and roxlet you took me down memory lane
                  the little round cookies, my grandmother would make with orange instead of lemon, and sprinkle with the same little round multi-colored non-parels that went on the stuffoli! Oh Struffoli! I could sit and eat an entire 'tree' of those when I was a kid
                  we had sweet ricotta pie at Easter, too, I still make that only our family adds rice to it (some use wheatberries, but my grandfather didn't like the texture) I also still make the pizza rustica

                  1. re: Gio

                    Oh, the recipe I have says Engenetta, but just a transcription thing, I'm sure. As I recall, it has a lot of baking soda in the recipe I have.

                    Love those pictures! Those are them!! I want to make them right now!!

                    1. re: Gio

                      We make anginettes at Christmas (lemon). Apizza gain at Easter along with cream pie, ricotta pie, and rice pie. Apparently no one liked wheat pie so we don't make that anymore.

                      1. re: melpy

                        Do you do your anginetti in knots? I cannot find my recipe, but it was solid enough to roll and form into knots. In some of the recipes I have seen on line the dough is so soft that it's scooped. Could anyone who makes these and forms them into knots please share his or her recipe?

                    2. re: roxlet

                      We had them with anise and also another batch with clementina zest.

            2. Ditto on the eggnog here--try using it for making French toast sometime!

              2 Replies
              1. re: KSlink

                Mind blown!

                Perhaps my new Christmas morning breakfast.

                1. Every Christmas I get a bunch of boxes of After Eight mints at Costco and go into chocolate-mint overload.

                  1. I have many, many....but at this time of the year, I find myself putting about 89 spoonfuls of whipped cream on my coffee and on my (slightly) sinful Sugar Free Suisse Mocha.