Old-fashioned flavors meet easy, hands-on recipes so you can slow down without fuss. You’ll find drinks, baked goods, savory mains, and preserves that use simple ingredients and clear steps. Follow the directions for warming mulled cider, flaky biscuits, a beef-and-root stew, tartlets, sticky buns, and more. Measure, prep, and cook in straightforward order, and you’ll have a cozy, rustic Christmas spread worth sharing—keep going to pick your first dish.
Old-Fashioned Mulled Cider With Orange and Cloves
Warm up your holiday gatherings with a cozy mug of spiced, citrusy mulled cider.
Ingredients:
- 1 gallon (about 3.8 L) apple cider
- 2 large oranges, sliced (plus extra slices for garnish if desired)
- 6–8 whole cloves
- 3 cinnamon sticks
- 4–6 whole allspice berries (or 1/2 tsp ground allspice)
- 1–2 star anise (optional)
- 1/4 to 1/2 cup brown sugar or maple syrup (adjust to taste)
- 1–2 slices of fresh ginger (optional, for a little zip)
- 1/4 cup dark rum, brandy, or bourbon per cup served (optional for adult servings)
How to Make:
- Pour the apple cider into a large pot or slow cooker.
- Add the orange slices, cloves (stuck into a few orange slices if you like), cinnamon sticks, allspice, star anise, ginger, and brown sugar or maple syrup.
- Heat gently over medium until it just reaches a simmer, then reduce heat to low.
- Let the cider simmer very gently for 20–30 minutes on the stove, or 2–3 hours on low in a slow cooker to let flavors meld.
- Taste and adjust sweetness, adding more sugar or maple syrup if desired.
- If using alcohol, stir in the rum, brandy, or bourbon just before serving, or let guests add their own.
- Strain out spices and orange slices as you ladle into mugs, or serve with them in for a rustic look.
- Garnish with fresh orange slices or a cinnamon stick and enjoy warm.
Cozy up and sip slowly — this mulled cider makes every room feel like holiday home.
Heirloom Buttermilk Biscuits
Heirloom Buttermilk Biscuits — flaky, tender rounds that taste like grandma’s kitchen.
Ingredients:
- 3 cups all-purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 2 tablespoons granulated sugar (optional, for a touch of sweetness)
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small cubes
- 1¼ to 1½ cups cold buttermilk (start with 1¼ cups)
- 1 large egg (optional, for brushing)
- 1 tablespoon melted butter (optional, for finishing)
How to Make:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Add the cold cubed butter to the flour mixture and use a pastry cutter or your fingertips to work it in until pea-sized crumbs remain.
- Pour in 1¼ cups cold buttermilk and stir gently with a fork until the dough just comes together; if too dry, add the extra 2 tablespoons.
- Turn the dough onto a lightly floured surface and fold it over itself 4–6 times to build layers; avoid overworking.
- Pat the dough into a 1-inch thick round and use a floured 2½-inch biscuit cutter to stamp out biscuits; press straight down without twisting.
- Place biscuits close together on the prepared sheet for taller sides, or spaced apart for crispier edges.
- If using, beat the egg and brush the tops lightly for a golden finish.
- Bake 12–15 minutes until risen and golden brown on top.
- Remove from oven and brush with melted butter if desired; let cool a few minutes before serving.
Enjoy warm with butter, jam, or your favorite Christmas gravy — these biscuits are the perfect cozy bite.
Slow-Simmered Beef and Root Vegetable Stew
Slow-Simmered Beef and Root Vegetable Stew — a warm, rustic hug in a bowl.
Ingredients:
- 2 lb (900 g) beef chuck, cut into 1½-inch cubes
- Salt and freshly ground black pepper
- 3 tbsp all-purpose flour
- 3 tbsp vegetable oil or olive oil, divided
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1½ cups beef broth (or more as needed)
- 1 cup dry red wine (optional — replace with extra broth if desired)
- 2 bay leaves
- 2 tsp fresh thyme leaves or 1 tsp dried thyme
- 4 medium carrots, peeled and cut into 1-inch pieces
- 3 medium parsnips or turnips, peeled and cut into 1-inch pieces
- 2 medium potatoes, peeled and cut into 1-inch pieces
- 1 cup rutabaga or additional potato, cubed (optional)
- 1 cup pearl onions or small diced onion pieces (optional)
- 1 tbsp Worcestershire sauce (optional)
- 1 cup frozen peas (added at the end)
- Chopped fresh parsley for garnish
How to Make:
- Pat the beef dry, season generously with salt and pepper, and toss with the flour to coat evenly.
- Heat 2 tbsp oil in a heavy pot or Dutch oven over medium-high heat. Brown the beef in batches until well-seared on all sides; transfer browned pieces to a plate.
- Add the remaining 1 tbsp oil to the pot. Sauté the diced onion until soft and lightly golden, about 5 minutes. Stir in the garlic for 30 seconds.
- Mix in the tomato paste and cook a minute to deepen the flavor.
- Pour in the wine (if using) and scrape up any brown bits from the bottom of the pot. Let it reduce by half, about 2–3 minutes.
- Return the beef to the pot and add the beef broth, bay leaves, thyme, and Worcestershire sauce (if using). Bring to a gentle simmer.
- Reduce heat to low, cover partially, and simmer gently for 1½ to 2 hours, stirring occasionally, until the beef is nearly tender.
- Add the carrots, parsnips, potatoes, and any optional root vegetables or pearl onions. Add more broth if needed to just cover the contents.
- Continue to simmer, covered, for another 30–45 minutes until the vegetables and beef are fork-tender.
- Stir in the frozen peas and warm through for 2–3 minutes. Adjust seasoning with salt and pepper.
- Remove bay leaves, sprinkle with chopped parsley, and let the stew rest a few minutes before serving.
Enjoy this slow-simmered, cozy stew with crusty bread or mashed potatoes — pure comfort on a chilly night.
Rustic Herb-Roasted Chicken With Lemon
A warm, rustic roast chicken perfumed with fresh herbs and bright lemon — perfect for a cozy holiday table.
Ingredients:
- 1 whole chicken (about 4–5 lb), giblets removed
- 2 lemons — 1 halved, 1 sliced into rounds
- 4 cloves garlic, smashed
- 3 tbsp olive oil or melted butter
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 tbsp fresh parsley, chopped
- 1 tsp kosher salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp lemon zest
- 1 onion, quartered
- 2–3 carrots, cut into large chunks
- 2–3 stalks celery, cut into large chunks
- Optional: 1/2 cup chicken stock or white wine for the roasting pan
How to Make:
- Preheat oven to 425°F (220°C).
- Pat the chicken dry with paper towels so the skin crisps nicely.
- In a small bowl, mix olive oil (or butter), chopped rosemary, thyme, parsley, garlic, lemon zest, salt, and pepper.
- Rub half the herb mixture all over the outside of the chicken and under the skin where you can reach.
- Stuff the cavity with the halved lemon and a couple of lemon slices, plus a few sprigs of herbs if you have them.
- Toss the onion, carrots, celery, and remaining lemon slices with a little oil, salt, and pepper and spread in a roasting pan to make a bed for the chicken.
- Place the chicken on top of the vegetables breast-side up and tuck the wing tips under; tie the legs with kitchen twine if you like.
- Pour the optional chicken stock or wine into the pan to keep the veggies moist and catch pan juices.
- Roast for about 1 hour to 1 hour 20 minutes, or until the internal temperature at the thickest part of the thigh reaches 165°F (74°C) and the skin is golden brown.
- If the chicken browns too fast, loosely tent with foil for the last 15–20 minutes.
- Remove the chicken from oven and let it rest 10–15 minutes before carving so the juices settle.
- Spoon pan juices over the carved chicken and serve with the roasted vegetables.
Enjoy this rustic herb-roasted chicken with a squeeze of fresh lemon — cozy, simple, and full of holiday flavor!
Cranberry-Apple Conserves for Toasts and Cheese
Bright, tart-sweet conserves that make any toast or cheese board sing.
Ingredients:
- 12 oz fresh cranberries (about 340 g)
- 2 medium apples (preferably tart, like Granny Smith), peeled, cored and diced (about 2 cups)
- 1 cup granulated sugar (adjust to taste)
- 1/2 cup water
- 1 tsp fresh lemon juice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger (or 1/2 tsp fresh grated)
- Zest of 1 orange
- 1/4 cup chopped walnuts or pecans (optional, for texture)
- Pinch of salt
How to Make:
- Rinse the cranberries and set aside; place the diced apples in a bowl with the lemon juice to keep them from browning.
- In a medium saucepan, combine sugar and water over medium heat and stir until the sugar dissolves.
- Add the cranberries, apples, cinnamon, ginger, orange zest, and a pinch of salt to the pan.
- Bring the mixture to a gentle simmer, stirring occasionally so it doesn’t stick.
- Simmer for about 15–20 minutes, until cranberries pop and apples are tender but still hold some shape.
- Taste and adjust sweetness or spice; add more sugar or a squeeze of lemon if needed.
- If you like a chunkier conserve, remove from heat now; for a smoother texture, mash lightly with a potato masher or pulse briefly with an immersion blender.
- Stir in the chopped nuts, if using, and let the conserve cool slightly.
- Transfer to a jar and refrigerate; it will thicken as it cools and keeps for up to 2 weeks.
Spread this cozy, festive conserve on toast or spoon it alongside cheeses for an irresistible holiday bite.
Chestnut and Mushroom Stuffing
Chestnut and Mushroom Stuffing — earthy, cozy, and perfect for a rustic Christmas table.
Ingredients:
- 1 lb (450 g) crusty bread, cubed and slightly stale
- 10 oz (280 g) chestnuts, peeled and roughly chopped (roasted or canned, drained)
- 12 oz (340 g) mixed mushrooms, sliced (cremini, shiitake, or button)
- 1 large onion, finely chopped
- 2–3 stalks celery, diced
- 4 tbsp unsalted butter (or olive oil for dairy-free)
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 tsp fresh rosemary, finely chopped (or ½ tsp dried)
- 1 cup (240 ml) low-sodium chicken or vegetable stock (plus more if needed)
- 2 large eggs, beaten
- Salt and freshly ground black pepper, to taste
- 1–2 tbsp olive oil (for sautéing mushrooms, optional)
- Optional: ½ cup dried cranberries or chopped apple for a touch of sweetness
How to Make:
- Preheat oven to 350°F (175°C). Spread bread cubes on a baking sheet and toast 10–12 minutes until lightly golden if not already stale.
- In a large skillet, melt 2 tbsp butter over medium heat. Add chopped onion and celery and cook 6–8 minutes until softened.
- Add remaining butter (or oil) and the mushrooms. Sauté 6–8 minutes until mushrooms release their juices and begin to brown.
- Stir in chopped chestnuts, thyme, rosemary, parsley, and optional cranberries or apple. Cook 2–3 minutes to warm through.
- Transfer toasted bread cubes to a large bowl. Pour the mushroom–chestnut mixture over the bread.
- Season with salt and pepper, then pour in beaten eggs and 1 cup stock. Toss gently to combine; mixture should be moist but not soggy. Add a splash more stock if it feels dry.
- Pack mixture into a buttered baking dish or stuff into a turkey cavity, if using. Cover with foil.
- Bake covered for 25 minutes, then remove foil and bake another 15–20 minutes until top is golden and crisp.
- Let rest 5 minutes before serving. Taste and adjust seasoning.
Finish with a sprinkle of fresh parsley and serve warm — this stuffing brings warm, woodsy flavors to your holiday feast.
Thick Creamy Potato Gratin
Thick Creamy Potato Gratin — a cozy, indulgent bake with tender potatoes and a rich, velvety sauce.
Ingredients:
- 2½ lbs (about 1.1 kg) Yukon Gold or Russet potatoes, peeled and very thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1½ teaspoons kosher salt, divided
- ½ teaspoon black pepper
- ¼ teaspoon freshly grated nutmeg (optional)
- 2 tablespoons unsalted butter, plus extra for greasing
- 1 cup grated Gruyère (or a mix of Gruyère and cheddar)
- ¼ cup grated Parmesan
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon all-purpose flour (optional, for extra thickness)
- Fresh chives or parsley for garnish (optional)
How to Make:
- Preheat the oven to 375°F (190°C). Butter a 9×13-inch or similar baking dish.
- In a medium saucepan, warm the cream and milk over medium heat until it’s steaming but not boiling.
- Add minced garlic, 1 teaspoon salt, pepper, and nutmeg to the cream. Stir and remove from heat.
- If you want a thicker sauce, whisk the tablespoon of flour into a couple tablespoons of the warm cream to make a slurry, then whisk it back into the saucepan until smooth.
- Layer half of the sliced potatoes in the prepared dish, slightly overlapping.
- Sprinkle half the Gruyère and half the Parmesan over the potato layer, and dot with half the butter and half the thyme. Season lightly with a pinch of the remaining salt.
- Pour about half of the warm cream mixture over the first layer of potatoes.
- Repeat with the remaining potato slices, cheeses, butter, thyme, and finish by pouring the remaining cream evenly over the top.
- Cover the dish tightly with foil and bake for 45 minutes.
- Remove the foil and continue baking for 20–30 minutes more, until the top is golden and the potatoes are tender when pierced with a knife.
- If the top needs extra browning, place under the broiler for 1–2 minutes, watching closely to avoid burning.
- Let the gratin rest for 10–15 minutes before serving so the sauce thickens and slices hold together.
- Garnish with chopped chives or parsley and an extra grind of black pepper if desired.
Serve warm and creamy — perfect for holiday feasts or a comforting weeknight side.
Spiced Pear and Ginger Compote
Spiced Pear and Ginger Compote — warm, cozy fruit compote with a ginger kick that’s perfect for holiday breakfasts or desserts.
Ingredients:
- 4 ripe pears (Bosc or Anjou), peeled, cored, and chopped into 1/2-inch pieces
- 1/4 cup brown sugar (light or dark, packed)
- 1/4 cup honey or maple syrup
- 1/2 cup water
- 1 tablespoon fresh ginger, finely grated (or 1 teaspoon ground ginger)
- 1 cinnamon stick (or 1 teaspoon ground cinnamon)
- 2 whole cloves (or 1/8 teaspoon ground cloves)
- Zest and juice of 1/2 lemon
- Pinch of salt
- 1 tablespoon unsalted butter (optional, for a glossy finish)
- Optional: 1/4 cup dried cranberries or raisins for added texture
How to Make:
- Add the chopped pears, brown sugar, honey (or maple), and water to a medium saucepan.
- Stir in grated ginger, cinnamon stick, cloves, lemon zest and juice, and a pinch of salt.
- Bring the mixture to a gentle boil over medium heat, then reduce to a simmer.
- Cook, uncovered, stirring occasionally, until the pears are tender and the liquid has thickened into a syrupy compote, about 12–15 minutes.
- If using dried fruit, stir it in during the last 5 minutes of cooking so it plumps up.
- Remove from heat, discard the cinnamon stick and cloves if used, and swirl in butter for a glossy finish, if desired.
- Taste and adjust sweetness or lemon if needed, then let cool slightly before serving.
Serve warm over yogurt, pancakes, ice cream, or alongside roast pork — and enjoy the cozy gingered pear goodness!
Honey-Glazed Ham With Brown Sugar and Mustard
Honey-Glazed Ham With Brown Sugar and Mustard — a warm, sticky centerpiece that fills the kitchen with sweet-savory holiday cheer.
Ingredients:
- 1 fully cooked bone-in ham (6–8 lb)
- 1 cup packed brown sugar
- 1/4 cup Dijon mustard
- 2 tablespoons whole-grain mustard (optional for texture)
- 1/4 cup honey
- 2 tablespoons apple cider vinegar or orange juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter, melted
- 1/2 cup water or apple cider (for the roasting pan)
- Whole cloves for studding the ham (optional)
How to Make:
- Preheat the oven to 325°F (165°C).
- Place the ham cut-side down in a roasting pan and score the surface in a diamond pattern about 1/4 inch deep.
- If using whole cloves, stud the intersections of the diamond cuts with a clove each.
- Pour the water or apple cider into the bottom of the pan to keep the ham moist.
- Tent the ham loosely with foil and bake for about 12–15 minutes per pound, until heated through (internal temp ~140°F for pre-cooked hams).
- While the ham heats, whisk together brown sugar, Dijon mustard, whole-grain mustard (if using), honey, apple cider vinegar or orange juice, cinnamon, cloves (if using), black pepper, and melted butter to make a smooth glaze.
- During the last 30–40 minutes of baking, remove the foil and brush a generous layer of glaze over the ham.
- Return the ham to the oven, brushing with more glaze every 10 minutes until the glaze is bubbly and caramelized.
- Remove the ham from the oven and let it rest 10–15 minutes before slicing to lock in juices.
- Slice and serve with any pan juices spooned over the top.
Enjoy the warm, sticky sweetness — perfect for cozy holiday plates and leftovers that taste even better the next day.
Warm Molasses Gingerbread With Soft Butter
Warm Molasses Gingerbread with Soft Butter — a cozy, spiced loaf that smells like holiday hugs.
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 3/4 cup molasses (dark or blackstrap for deeper flavor)
- 1/2 cup hot water
- 1 tsp vanilla extract
For the soft butter:
- 1/2 cup unsalted butter, room temperature (soft but spreadable)
- 1 tbsp honey
- 1/4 tsp ground cinnamon
- Pinch of salt
How to Make:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment.
- Whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a bowl; set aside.
- In a large bowl, beat the softened butter with both sugars until light and slightly fluffy.
- Add the egg and vanilla to the butter mixture and beat until combined.
- Stir in the molasses until evenly mixed.
- Alternate adding the dry ingredients and the hot water to the wet mixture, beginning and ending with dry ingredients; stir until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake 45–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the bread cools, combine the room-temperature butter, honey, cinnamon, and salt in a small bowl and mix until smooth and spreadable.
- Slice the gingerbread and serve warm with a generous smear of the cinnamon-honey soft butter.
Enjoy a slice with a cup of something warm — it’s like Christmas on a plate.
Roasted Winter Vegetable Tart With Gruyère
A warm, cheesy tart that celebrates sweet roasted winter vegetables and nutty Gruyère—perfect for cozy holiday mornings or a rustic Christmas supper.
Ingredients:
- 1 sheet (about 9–10 inches) refrigerated pie crust or puff pastry, thawed
- 1 small butternut squash (about 1 lb), peeled and cut into 1/2-inch cubes
- 1 small parsnip, peeled and cut into 1/2-inch pieces (or 1 carrot)
- 1 small red onion, cut into 1/2-inch wedges
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- 3/4 cup grated Gruyère cheese
- 1/4 cup grated Parmesan (optional, for extra savory depth)
- 1 large egg, beaten (for egg wash)
- 1 teaspoon honey or maple syrup (optional, to glaze the roasted veg)
- 1 tablespoon balsamic reduction or glaze (optional, for finishing)
- Fresh parsley or thyme sprigs for garnish
How to Make:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment.
- Toss the butternut squash, parsnip, and red onion with olive oil, thyme, salt, and pepper on the sheet.
- Spread the vegetables in a single layer and roast 20–25 minutes, until tender and lightly caramelized; toss once halfway through. If using honey/maple, drizzle in the last 5 minutes and toss to coat.
- Lower oven to 400°F (200°C). Roll out the pastry on a parchment-lined baking sheet into a roughly 10×12-inch rectangle. Score a 1-inch border around the edge, pricking the center lightly with a fork.
- Sprinkle the grated Gruyère (and Parmesan, if using) evenly inside the scored border.
- Arrange the roasted vegetables over the cheese in an even layer. Season lightly with pepper and a pinch of salt if needed.
- Brush the pastry border with the beaten egg to help it brown nicely.
- Bake 18–22 minutes, until the crust is golden and the cheese is bubbly.
- Remove from oven and let rest 5 minutes. Drizzle with balsamic reduction and scatter fresh parsley or thyme over the tart.
- Slice and serve warm — a rustic, cheesy centerpiece that tastes like holiday comfort.
Enjoy this cozy tart with a simple green salad or a cup of hot mulled cider!
Vintage Fruitcake With Brandy Soak
A timeless Vintage Fruitcake soaked in brandy — rich, boozy, and perfect for holiday giving.
Ingredients:
- 2 cups mixed dried fruit (raisins, currants, chopped dates)
- 1 cup chopped candied citrus peel
- 1/2 cup chopped glacé cherries (halved)
- 3/4 cup brandy (plus extra for soaking and brushing)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 3 large eggs
- 1/2 cup molasses or dark treacle
- 1/4 cup strong brewed black tea or orange juice (for moisture)
- 1/2 cup chopped toasted nuts (walnuts or pecans), optional
- Zest of 1 orange
- 1 teaspoon vanilla extract
How to Make:
- Place the mixed dried fruit, candied peel, and cherries in a bowl and pour 3/4 cup brandy over them; stir, cover, and let soak at room temperature for at least 2 hours or overnight for best flavor.
- Preheat the oven to 325°F (165°C). Grease and line a 9×5-inch loaf pan (or an 8-inch round cake pan) with parchment.
- Whisk together flour, baking powder, salt, cinnamon, nutmeg, and allspice in a medium bowl.
- In a large bowl, cream the softened butter and brown sugar until light and smooth.
- Beat in eggs one at a time, then stir in molasses, tea (or orange juice), orange zest, and vanilla until combined.
- Fold the dry ingredients into the wet mixture gently until just combined—don’t overmix.
- Fold in the soaked fruit (including any remaining brandy), toasted nuts if using, and make sure fruit is evenly distributed.
- Spoon the batter into the prepared pan, smooth the top, and bake for 60–80 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Once cooled, poke the top a few times with a skewer and brush with additional brandy; wrap the cake in parchment and foil and store in a cool place.
Repeat brushing with a tablespoon of brandy every few days for up to 2–4 weeks to mature the flavors.
Enjoy a slice with tea or more brandy — the longer it rests, the better it tastes!
Sticky Fig and Walnut Buns
A warm, sticky fig and walnut bun — sweet, spiced, and perfect with a cup of tea by the fire.
Ingredients:
- 3 1/2 cups (440 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 tsp instant yeast
- 1 tsp fine salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup (120 ml) whole milk, warmed
- 1/2 cup (120 ml) water, warmed
- 1/4 cup (60 g) unsalted butter, melted + 2 tbsp softened for brushing
- 1 large egg
- 1 cup (140 g) chopped dried figs
- 3/4 cup (90 g) toasted walnuts, roughly chopped
- 1/4 cup (60 g) brown sugar (for filling)
- 2 tbsp honey
For the sticky glaze:
- 1/3 cup (75 g) unsalted butter
- 1/3 cup (70 g) brown sugar
- 2 tbsp honey
- Pinch of salt
- Optional: 1/4 cup chopped walnuts to sprinkle
How to Make:
- In a large bowl, whisk together the flour, sugar, yeast, salt, cinnamon, and nutmeg.
- Mix the warmed milk, warmed water, melted butter and egg in a separate cup; pour into dry ingredients and stir until a shaggy dough forms.
- Turn dough onto a floured surface and knead 8–10 minutes until smooth and slightly springy (or use a stand mixer with dough hook for 6–7 minutes).
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1–1½ hours.
- Meanwhile, combine chopped figs, toasted walnuts and brown sugar in a small bowl; stir in 2 tablespoons honey to make a sticky filling.
- After the rise, punch dough down and roll onto a floured surface into a 12×16-inch rectangle.
- Spread the filling evenly over the dough, leaving a 1/2-inch border; roll tightly from the long side to form a log.
- Cut the log into 12 equal pieces and place them cut-side up in a greased 9×13-inch baking pan, leaving a little space to puff.
- Cover and let the buns proof until puffy, about 30–40 minutes; preheat oven to 350°F (175°C).
- While buns proof, make the sticky glaze: melt butter and brown sugar in a small saucepan over medium heat, stir in honey and a pinch of salt, and simmer 1–2 minutes until glossy.
- Pour half the glaze into the bottom of the prepared baking pan (save the rest for after baking); sprinkle optional chopped walnuts over the glaze.
- Bake the buns 22–27 minutes until golden and cooked through.
- As soon as they come out, brush with the reserved warm glaze so it soaks into the tops and makes them perfectly sticky.
- Let cool 10 minutes in the pan, then loosen and serve warm — best with a pat of butter or a drizzle of extra honey.
Enjoy these sticky fig and walnut buns fresh and gooey — they make the room smell like holiday comfort.
Hot Toddy With Honey, Lemon, and Cinnamon
Warm up the season with a soothing Hot Toddy that tastes like holiday comfort in a mug.
Ingredients:
- 1 1/2 oz (45 ml) whiskey, bourbon, or dark rum
- 1 tbsp honey (more to taste)
- Juice of half a lemon (about 1–1.5 tbsp)
- 6 oz (180 ml) hot water
- 1 cinnamon stick
- 1 lemon wheel or twist for garnish
- Optional: 2 whole cloves or a small pinch of ground nutmeg
- Optional: star anise for garnish
How to Make:
- Heat water until just steaming — not boiling.
- Pour the hot water into a heatproof mug.
- Stir in the honey until fully dissolved.
- Add the lemon juice and stir briefly.
- Pour in the whiskey (or bourbon/rum) and stir to combine.
- Drop in the cinnamon stick and, if using, the cloves or a pinch of nutmeg.
- Garnish with a lemon wheel or twist (and star anise if you like).
- Let steep a minute, then sip slowly and savor the warmth.
Cozy up with this classic holiday sipper and enjoy the cinnamon-kissed comfort in every cup.
Conclusion
You’ve gathered simple, rustic recipes that bring warmth and old-fashioned comfort. Use fresh spices and sturdy cookware, but don’t wait for perfection — let the stew simmer and the biscuits brown. Serve tart slices with cheese, and spoon preserves on toast. Make the mulled cider gently, not hot and rushed. Let a slow roast sit before carving. These small, steady choices create a cozy table that’s honest and welcoming.