When Americans think of stollen, when they think of it at all, they think of the Dresden-style stollen full of raisins and other preserved fruits. But like chocolate chip cookies, German foodies have been updating and re-inventing this traditional Christmas bread. This version is a Quark-based quick bread with a sweet marzipan filling.
Baking anything more complex than chocolate chip cookies always seems to leave me with something left over: either the peel of a lemon, two egg whites, or a half-naked orange. It pains me to throw them away, knowing that at another time I'll need some lemon zest, orange juice or another cup of pumpkin puree.
Generally, the freezer is my friend here, along with some half-cup and quarter cup plastic containers. Everything is labeled with what it is, and when it was frozen. The memory of turning my father-in-law's spaghetti sauce into chili haunts me still.