The holiday season sure keeps us busy: I can’t believe December is already half over! Time sure flies, especially when you are with friends and family. I was able to spend a relaxing week at home for Thanksgiving and enjoyed some time with my parents and quite the holiday feast. My sister not only picked out an incredible 14-pound free-range turkey (which I dry brined with orange, fennel seed, and chile and then roasted), but she also baked some beautiful and moist challah for the table.
Back in New York, I was inspired last weekend to try out the bread for myself, and thanks to a squash I had sitting around, decided to play with the original recipe a little bit. Along with a cup of squash puree, I added in some cranberries, raisins, and gingerbread-type spices to turn the bread into a delicious snack. (We all need those every once in awhile, right?) This variation would be great for french toast, bread pudding, or stuffing, and it’s also wonderful on its own, a bit like the Italian holiday bread pannettone. And even though Turkey day is over, the festive color and spice would likely be welcome on any holiday table.