Food For Thought

“This is my invariable advice to people: Learn how to cook—try new recipes, learn from your mistakes, BE FEARLESS, and above all have fun.” —Julia Child

I love this quote so much! I’m constantly trying new recipes and have made my share of mistakes, my recent experience with piecrust being one of them. The wizardry of flour, water, and butter seems so simple but sometimes the dough rolls out too wet and sticky, and other times dry and crumbling, with no structure at all. And that’s just part of it. We learn from our mistakes, try again and just have fun.

The publishers of Edible Sarasota are excited to share our traditional holiday recipes with you in this issue. But these are more than just recipes—they are our links to special people who have taught us to taste and cook and eat and love.

Recipe Editor Charlotte Abrams felt it was time to expand on one of the most dreaded of holiday traditions, the fruitcake. This updated, tropical version still includes traditional components but is layered with rum buttercream. This is the hipster of all fruitcakes.

Bread baking is one of the oldest culinary arts in the world. When we bake bread, the act of putting our hands in dough and working it brings us back to simpler times. Liz Sniegocki sets a day aside and guides us through moments of presence, patience, and pleasure as she makes Rosemary Focaccia, Braided Challah and Griddled English Muffins. Enjoy!

This year skip the crowded department stores and plan to make your holiday gifts. Our edible gift guide has some very taste-full gifts for the food lovers on your list. These homemade superfoods make the gift giving experience meaningful—a classic hostess gift.

What we eat and how we eat it is inextricably linked to our happiness. Whichever recipes you favor for your holiday feasts, we hope that you enjoy the cooking, the food, and the company.

Savor the memories by the mouthful,

Tracy Freeman–Editor