It’s that time of year again – zucchini season. I have been following the Mediterranean example and using zucchini in everything; zucchini pie, stuffed zucchini, zucchini pickles, even zucchini brownies. But still, the zucchini keeps coming.
Ciabatta is a soft Italian bread, often used to make paninis. We base our version on a traditional sourdough starter, giving the Ciabatta a tangy flavor.
Santa, and all his elves, would love some freshly baked popovers on Christmas morning!
German stollen, with an almond paste filling, is basically a bread version of light fruitcake. There’s plenty of raisins, dried fruits, and nuts, all wrapped in a slightly sweet dough.