Thursday, 20. December 2012 5:25
Bredele at the St. Regis in San Francisco
When he was growing up in Alsace, France, Executive Chef Romuald Feger remembers his grandmother baking up to 50 pounds of bredele every holiday season.
He makes three varieties: Anisbredele with green aniseeds for a distinctive taste; cocosbredele, made with dried coconut; and Basler Leckerli, a Swiss take on the delicacy featuring honey, candied orange and lemon peel, almonds, ground cloves, and cinnamon.
The bredele are served complimentary at the end of each meal at Vitrine throughout winter.
But this year, you also can purchase them through Dec. 31 to take home or to give as a gift. A package of $13 is $16; a pack of 26 is $32. Each pack is accompanied by the story of how Feger came to make them. Order them 24 hours in advance by calling (415) 284-4049.
Peppermint Bark Cheesecake at the Cheesecake Factory
Indulge in a massive wedge of white chocolate cheesecake swirled with chunks of chocolate peppermint bark, and topped with white chocolate mousse and chopped peppermint candies.
It’s the latest seasonal offering from the Cheesecake Factory, available in its restaurants, for take-out and through online orders.