To inject some boozy deliciousness and drama in your timelines, here's a recipe for Feuerzangenbowle (fire tongs punch)

You need:

1 ovenproof bowl or pot
1 burner (think fondue)
1 Feuerzange (about 5 quid from amazon)
1 ladle 1,5 -2 l good red wine
0,3-0,4 l good rum with at least 54% alcohol
2 oranges (the juice)
1 organic orange
1 organic lemon
8 cloves
4 star anise
2 cinnamon sticks
1 sugar loaf (250gr)

As promised, a thread on (Bavarian) German christmas bakery. 'Tis the season, after all. One of the oldest examples popular in southern Germany and Austria is the Kletzenbrot. Kletzen are dried pears and the rural population would add the dried pears to their bread during advent. Any sweetness would come from the pears alone. As time went on, ingredients, such as prunes, nuts, raisins, figs and other fruit as well as honey or sugar. Sometimes it is also wrapped in a thin layer of yeast dough to keep it moist and keep the fruit on the outside from burning

So, I promised a thread about my version of Obazda, which is different from the one @gremisch posted, a version the is quite common in Lower Bavaria, where I am from. You need 250 gr of low-fat, solid quark. If using the creamy/soft variety you can get at UK supermarktes you'll have to let the mix mature for a day or two in thefridge to get the desired consistency. Or shop at your eastern European grocery for twaróg/tvarog. Then you need about 250 gr of ripe camembert/brie and 175-250 gr. soft, washed/smear-ripened rind cheese like Romadur, Limburg,