Magazine of wine 

As another year winds down, and Thanksgiving becomes a memory, we find ourselves in the midst of Christmas and New Year’s celebrations—a time when traditions and flavors take center stage. For many of us, these traditions are deeply rooted in the culinary heritage of our ancestors.

In my case, my Danish heritage is unmistakable. Growing up surrounded by the hearty, comforting flavors of Danish cuisine, Christmas was a time of Flæskesteg (pork roast with cracklings), Frikadeller (meatballs), and the sweet, fluffy charm of Aebleskiver. These dishes, so central to my childhood, tell a story of my family’s journey from Bornholm, a small island in the Baltic Sea, to the United States.