A friend used to bring me a stollen every Christmas - she and her German mother baked them from an old (and secret) family recipe. But the last couple of years as mom grows older, they have baked fewer stollen, and this year they aren't baking stollen at all. So I was thrilled to find this stollen recipe by David Lebovitz, an entertaining and educating blogger who also just happens to be an ex-Chez Panisse pastry chef. And an all-round nice guy. Plus he lives in Paris - I know, I know, not the home of the stollen. Unless they're kisses. But he's closer to stollen central than am I, and he is one amazingly creative i-can-make-that-only-better sort of chef and blogger.
We've all lost family recipes - my grandmother was ashamed to be a Volga German (look it up) and didn't teach us any old family recipes, though I know there were lots. Being German there must have been a family stollen recipe - alas now lost.
My mom is from the era of Kilpatrick's bread and canned everything, and I am an Adele Davis baby (look that up too) because she knew that stuff in cans could not be good for us and fed us real organic healthy food before any of you know what that was. Lucky me.
Grab your grandma and demand some recipes. Get a voice activated recorder and capture those stories before they are gone. And have some stollen moments.