Hamantaschen
This easy hamantaschen recipe has been passed down in my family for generations and traces back to Germany. These festive triangle-shaped cookies offer the perfect sweet bite for breakfast, lunch, or even dinner. They are traditionally filled with lakbar, a thick tangy prune spread (think apple butter but with prunes). Have fun folding and filling these cookies with your favorite jams and jellies — or for an extra treat, try adding a few chocolate chips in the center for a warm gooey filling.
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Potatoes dauphinoise with prunes and leeks
These thinly sliced potatoes, cooked in cream alongside prunes and leeks, pair well with any lean beef. This recipe by JeanMarie Brownson appeared in the Chicago Tribune.
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4.5
Cookies
These are really impressive and delicious cookies to make if you decide to venture into these deep baking waters! You might want to give yourself a day or 2 to make these as they take quite a bit of time.
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4.5
Red wine braised oxtails with butternut squash and pearl onions
Serve this oxtail braise over long, wide egg noodles with tossed salad featuring escarole and endive. If you have leftovers, trim the meat off the bones and toss with cooked penne, their braising liquid and Parmesan. This recipe by JeanMarie Brownson appeared in the Chicago Tribune.
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4.5
British culinary master Michel Roux Jr.'s warm and delicious baked apples are perfect for a Christmas-dessert. Serve hot, with chilled crème fraîche or muscavado sugar ice cream.  Wine suggestion: Saussignac, Chateau Tourmentine 1994, J M Hure
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