Holiday Jingle Without The Jangle

By Sidonie Maroon, Culinary Educator for The Food Co-op

Years ago, I remade Christmas cooking for myself. Little by little, I decided what mattered and let the rest go. And what did matter? — peaceful, contemplative cookie baking while listening to Christmas albums. A big bowl of bright oranges, with amaryllis and paperwhites blooming on the kitchen counter. Singing carols and laughing with my sons while cooking. Cuddling up with my husband and watching the twinkling tree lights in the dark. Having extended family over to make gingerbread. Perfecting my Panettone and Stollen sweet breads and gifting them to whoever comes by. Enjoying this special dedicated time with those I love, and realizing that it’s a lot more about presence than presents.

Let the Season Work For You

Remember, you don’t have to shoulder everything alone. The season’s magic unfolds effortlessly with the right perspective. It’s all about attitude—if the scent of citrus as you peel a satsuma, or ruby jeweled pomegranate seeds sprinkled on top of a salad are enough then you’ve honed your kitchen attitude. If you allow yourself tiny celebrations frequently, then others will feel it too. My husband and I make little food parties all the time. A favorite is cooking up a big bowl of bright green Brussel sprouts with homemade mayonnaise on red plates, so festive, and it’s a party because we declare it so!

The Gift of a Head Start

Planning is a wonderful way to treat your future self and ease stress. For our family's gingerbread party, I make the dough a week in advance and freeze it. To prepare for unexpected guests, I make no-bake chocolate rolls early and keep them frozen until needed.

Decorate for All Five Senses

While visual decorating is central to creating enchantment, engaging all of our senses makes more memories. The aromas of baking, mulled cider, or a simmering pot of chili in the slow-cooker. The sounds of a bustling kitchen and lively conversations, lighting a candle at dinner or using mismatched cloth napkins—all these add layers of sensory richness to your holiday experience.

Put the Emphasis on Simple Healthy Food

The typical holiday excess of sugar and fats can leave us feeling sluggish, so let's reinvent our favorite recipes into healthier versions. Let's offer fewer sweets and more savory options at gatherings. Guests eagerly welcome flavors beyond the typical.  Try Incorporating fresh herbs into dips, adding a variety of raw and roasted vegetables, or make use of fresh citrus. This is an excellent opportunity to try exciting new recipes from other cultures.

Embrace Imperfection

I've learned that it’s not my responsibility to ensure everyone’s happiness—that path leads to exhaustion and frustration. Now, I choose when and where to bring cheer, focusing on what brings me joy and inviting others to join in. I ask for help when needed, laugh off imperfections, keep gatherings intimate and meaningful, and never lose sight of the season’s true purpose—to spread peace, love, and joy in a world that craves true and sustaining nourishment.

My Gift to You

The Port Townsend Food Coop houses my original recipe collections and articles on their website under “recipes”, “blog” and “community cook”. Use the search bar with “Sidonie”. Nothing gives me more pleasure than to hear that my recipes are cooked and enjoyed. You can find more of my daily cooking and thoughts on the FaceBook group “Cooking with the Coop”.  

Salame di fico, pepe nero e carruba

Makes three salami

I’m sharing my version of the Italian “salame di cioccolato”. Yes, there is an Italian dessert that is shaped like a salami and called “salame dolce” or “salame di cioccolato” which translates to “sweet salami” or “chocolate salami”. It is an easy no-bake dessert made with cocoa, biscuits, butter, and sometimes dried fruit, nuts or liqueur and rolled to look like a salami, dusted with powdered sugar and wound with baker’s twine to give it that authentic look. When you slice it, there’s the satisfaction of eating what looks like salami on the outside and inside, but you know it’s not, and don’t expect a chocolaty sweet confection. I devised a healthier version with sophisticated flavors, while keeping to the shape of Italian sensibilities. If you want to use chocolate, just add ½ cup Dutched cocoa instead of the carob and chicory. 

1/2 cup pitted dates

10 dried figs with ends cut off, any type of fig

1/2 cup unsalted cold butter, chopped

1/4 cup ground flaxseeds

2 tablespoons roasted chicory root, chicory coffee works

1/2 cup carob flour, plus more for dusting

1 teaspoon cinnamon

1/2 tsp black peppercorns (¼ teaspoon for a milder version) 

 1 teaspoon aniseed

 1/4 teaspoon sea salt

 3/4 cup roasted whole pistachios

 2 teaspoons vanilla extract

 1/4 cup water

Directions:

1. In a food processor, grind the dates and figs together into a coarse meal.

2. Add the chopped butter and pulse until the meal comes together, but you still see some chunks of butter.

3. In a spice grinder, grind the flaxseed, chicory, cinnamon, peppercorns, aniseed, and salt into a powder.

4. Scrape the dried fruit and butter mixture into a large mixing bowl. Stir in the pistachios, ground flaxseed mixture, and 1/2 cup carob flour until well combined. Add 1/4 cup water to bring it all together.

5. Divide the mixture into three even balls, about 1 and 1/4 cups each. Shape each ball into a 6-inch salami with tapered ends. Dust each salami with carob flour and roll into parchment paper, twisting each end. Use baker’s twine to give it an authentic salami look.

6. Store in a freezer bag and slice them thin with a serrated knife to serve. They are delicious left out and allowed to soften, but won’t slice as well. I also keep them in the fridge.

Queen Bee Ginger Panforte

Inspired by the famous Christmas sweet Panforte di Siena, a chewy Italian dessert with fruit and nuts. I kept the fruit and nuts, and added gingerbread spices with rich molasses. It makes an impressive offering, sliced with the pistachios shining out of the dark bread. You could shape it as a dessert sausage, or in the traditional panforte flat round or rectangular loaf. Serve chilled in thin slices. 

1 cup cashews

½ cup pecans

½ cup pistachios

½ cup unsweetened coconut flakes

½ cup pitted dates

2 tablespoons fresh ginger, ground into a paste

1 tablespoon ground chia or flax seeds

½ cup unsalted cold butter, cut into small pieces

¼ cup unsulfured black strap molasses 

2 teaspoons apple cider vinegar

1 tablespoon vanilla extract

Spices

2 teaspoons ground cinnamon

1 teaspoon fennel seed

¼ teaspoon black peppercorns

½ teaspoon decorticated cardamom

¼ teaspoon allspice berries

½ teaspoon coriander seed

¼ teaspoon sea salt

Directions

1. Read through the recipe and assemble ingredients and equipment.

2. Using a spice grinder, grind spices and salt together into a powder. Grind the chia or flax seeds. 

3. Mince fresh ginger into a paste. A small food processor works well for this job.

4. In a preheated 350 F oven, on a parchment lined baking sheet, toast the nuts, dates and coconut together for 5 minutes. Watch that the coconut doesn’t burn. Stir and toast for another 2 to 3 minutes.

5. Pulse the ginger paste, ground spices, ground chia or flax, nuts, dates and coconut together in a food processor. Add the butter pieces, vinegar, vanilla and molasses. Pulse together into a chunky sticky mass.

6. On parchment paper, shape a round or rectangular loaf that’s ¾ inch thick. Alternatively, shape into two sausage shapes. Chill in the freezer until solid. Slice the loaf or sausages into ¼-inch slices. Wrap and store in the freezer until served. Beware, the butter will soften at room temperature.

Anise Coriander with Cranberries and Walnuts Biscotti

Anise and coriander are a great holiday cookie combination. This rich biscotti after all the baking turns out crunchy and delicious. Simple to make, and with less effort than standard biscotti.

Dry ingredients

2 1/2 cups gluten-free pastry flour (recipe below)

2 tablespoons flax meal 

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon fine sea salt

½ cup coconut sugar

¼ teaspoon monk fruit powder

spice mix

1 tablespoon anise seed

1 teaspoon whole coriander seed

1/4 teaspoon white peppercorns

1 teaspoon ground cinnamon

Wet ingredients

zest and juice of one large lemon

zest of one large orange

2 large eggs

1/2 cup cooled melted butter

Add ins

1 cup roughly chopped toasted walnuts

1/2 cup dried cranberries

Directions

Preheat oven to 350 F

Mix the batter

Grind the spices together and set aside. Sift all the dry ingredients together including the ground spices. Combine the melted butter, lemon juice, zests and eggs, and beat until smooth. Add dry ingredients to wet 1/3 at a time, mixing well. Mix in the nuts and cranberries.

Baking

Spread the batter out on an oiled parchment lined baking sheet in a 1/2 inch thick rectangle. Bake for 20 minutes at 350 F. Cool for 10 minutes. Lower the oven temperature to 325 F. Cut  into 1/2 inch thick slices. Lay the slices flat and bake for

8 minutes.Turn over and bake for another 8 minutes. If you like your biscotti extra crunchy, then dehydrate them at 160 F for 5 hours. 

Gluten Free Pastry Flour

Mix and store in refrigerator 

4 cups sorghum flour (552 grams)

1 cup potato starch (152 grams)

1 cup tapioca starch (113 grams)

2 tablespoons flax meal

3 teaspoons xanthan gum