In Honor of the Changing Seasons, Editorial Board Members Share Their Favorite Fall and Winter Recipes
By THE EDITORIAL COMMITTEE
Sophie Dewees — Editor-in-Chief
Recipe: Braided bread with cardamom
Okay, okay, I know picking a Christmas recipe from a fall recipe editorial is a bit controversial, but hear me out. Every year, my mother and I make a sort of braided Swedish bread, flavored with cardamom and cinnamon, which fills the house with the scent of sugar and spices. Baking this delicious treat my mom first tried while studying abroad in Sweden has become one of our favorite holiday traditions. And while we’ve always made it to eat on Christmas morning (with jam or plain, it’s good either way), this recipe can easily be enjoyed in the fall, or anytime when you you’re in the mood for a sweet and spicy snack. to accompany your afternoon coffee.
Katie DeBenedetti — Editor-in-Chief
Recipe: Butternut Squash Mac and Cheese
Yes, I got this recipe from TikTok – but before you dismiss it, I urge you to at least try it, because I think it’s gone viral for a very good reason. Deep in my nocturnal parchment I came across this @justine_snacks recipe, and when I say I immediately got up and made it, I mean I made it the next day, but that’s pretty close considering I had to find a butternut squash, three different kinds of cheese and a grater (because what the student just made has that?) This recipe is a little labor intensive if you roast your own squash and grate your own cheese. But even though it takes time, the steps are quite simple, making it a perfect and comfortable night activity. And what could be better than seasonal products, pasta and cheese?
Sonora Slater – Campus News Writer
Did you ever cook something with your mom when you were a kid, and she told you not to eat all the frosting? And you promised yourself that when you grew up and had full autonomy to make bad decisions, you would do it and eat as much frosting as you wanted? (Okay, maybe it’s niche, but I feel like a version of this is a universal experience).
Well, here’s your chance: I allow you to make this apple cake with caramel frosting and eat it with a fork for breakfast. During week 7, we should take advantage of anything that provides us with an ounce of serotonin, so I hope this comforting recipe, passed down from my mom to me, and now to you, will give you some fall vibes and some degree of sugar. joy.
Chris Ponce — City News Editor
Of course hot chocolate is good and all. I would even go so far as to say it’s awesome. But why would you choose to have basic hot chocolate when you have the option of Abuelita? Yes, like hot chocolate, it’s usually a Christmas drink, but November in Davis is already cold enough to enjoy it. For those of you who don’t know what Abuelita is (I haven’t talked about Grandma in all this time), it’s a Mexican hot chocolate that contains cocoa, cinnamon, brown sugar and sometimes vanilla and chili powder.
Drinking Abuelita brings back cozy memories of my childhood during the holidays. Whether or not you share that nostalgia, it’s a great way to warm up in the fall or enjoy seasonal festivities.
Owen Ruderman — Opinion Editor
Recipe: Green bean casserole
Nothing speaks to me quite like classic Thanksgiving dishes. Buns, mashed potatoes, steamed carrots, cranberry sauce, turkey and stuffing with gravy and pumpkin pie are popping up on my table, much to the delight of grandparents and kids alike. But the star of the show, at least for me, is always my grandmother’s famous green bean casserole. I can’t get enough of the stuff; it’s creamy and buttery, crunchy and flavorful and, of course, incredibly delicious. The recipe is simple, but beware, you might get addicted.
Levi Goldstein — Feature Editor
Recipe: Kale and white bean soup
I like a good soup, especially when it starts to get cold. Who doesn’t? Nothing is more comforting than curling up with a bowl of hot, deliciously seasoned broth and hearty veggies on a rainy day. A great healthy choice (but also just plain delicious), this vegetarian kale and bean soup is a family favorite. I got this recipe from my mom – it was her favorite and now it’s mine too. It is easy to prepare for beginners in the kitchen and is a staple in every cookbook. This meal returns to my table every year, and for good reason. It’s the perfect comfort food for fall.
Clara Fischer — Arts & Culture Editor
(Note: This recipe is in German but Google Translate works, and it is the most authentic Fischers family recipe available online.)
Although technically an Austrian dish, I have so many fond memories of my mum, dad, brother and I making apfelstrudel (apple strudel) during the colder months as a way to bring a piece of our German heritage with us in California. We would completely clear our kitchen table, spread the dough thinly on top, and smother it with cinnamon-spiced apples, raisins, and sugar. After baking, we ended up with a flaky, tangy, buttery pastry that is an absolute hallmark of the fall and winter seasons in my house. Beyond the delicious taste, this dessert has the power to bind generations of my family together (my grandmother always having an unbeatable technique for rolling out and stretching the dough) and to bring with it a sweet nostalgia of childhood holidays. . If you have spare apples lying around, try making this recipe – I promise the smell of baking strudel alone will make it worth it.
Marlon Rolon — sportswriter
Typically, tamales are made during the best time of the year – Christmas – when the whole family comes together. I know it’s early November, but this recipe can also be enjoyed over the Thanksgiving holiday and it’s been a tradition in my house since I can remember. I especially love it because most of my family members help my grandma make it from scratch, which is a great way for the family to bond. Other than that, tamales can be made in a variety of ways, including pork, chicken, and cheese with poblano pepper, all of which fill my kitchen during the holiday season. Be warned that tamales are a lot of work. Although it is a long process that takes hours throughout the day, it is definitely worth it if you have the patience. My favorite tamal is the one with chile poblano and queso fresco. It sounds very simple, but the taste of melted cheese with chilli is the perfect combination that will leave you wanting more.
Brandon Ngyuen — Science and Tech Editor
Recipe: japanese curry
Picture this: the savory aroma of caramelized onions, carrots and potatoes sizzling in a pan and drifting throughout your apartment as you prepare the Japanese curry. Having a hot, home-cooked meal is one of the most comforting things to enjoy after being outside in the cold all day. I have fond memories of making this dish and settling down with a delicious beef curry on a bed of steaming rice while watching my favorite Studio Ghibli movies. Cooking this nutritious dish is convenient, especially for beginners, as it requires minimal chopping and especially waiting while the dish cooks in a pan. You can find the curry cubes used to make this recipe at your nearest grocery store or any Asian market. The best thing about it is that there are so many different versions and combinations you can make: pork, beef, chicken or tofu with whatever veggies you’d like to add to spice up your meal!
Written by: Editorial Board