Slowing Down for the Holidays & Staying Well-Fed

We're out in California visiting my family for the Holidays. Already, we've done a fair amount of cooking: a blow-out tamale party, warm bowls of polenta and greens by the fire, and a plum pie (still in season at the Hollywood Farmers' Market).

So yesterday morning, already weary with nary a present wrapped, we sat down and made a list of all the Christmas day cooking promises that had been uttered this week and started crossing things off. Bye-bye, carrot ring.

One important Christmas tradition was preserved: the Holiday Wreath. I don't normally have such a sweet-tooth, but this is a confection I cannot imagine leaving out of a Christmas Day in LA.

The Wreath, which I adapted from a 1978 Sunset Magazine clipping, is yeasty with a cranberry almond filling and drizzled with a sweet glaze. It's really something special and if you happen to have the ingredients on hand and not much left on your list for today, I think you should make it.

No matter what holidays you celebrate, I hope this weekend you're taking it easy, and also staying well-fed.

Hey, the presents might be wrapped in newsprint, but the spirit will be thick and full of color and song.

A version of this post was originally sent to our email subscribers yesterday. To receive Sara Kate's weekly email, sign up in the column to the left or click here. Something tasty will arrive in your inbox every Thursday.

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Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.