Photos: An Austrian Christmas Eve dinner

Guests toast during a dinner prepared by Chef Bernhard Mairinger of BierBeisl, right, as a demonstration of an Austrian Christmas, at the home of Richard Sparks and Jenny Okun. (Ricardo DeAratanha / Los Angeles Times)

Dec. 11, 2014 1:55 PM PT

Austrian chef Bernhard Mairinger enjoys traditional Austrian Christmas Eve and Christmas Day meals. Here are some of his favorite recipes.

A pot of Glühwein, warm, spiced wine, is perfect to enjoy with roasted chestnuts on a chilly holiday evening. (Ricardo DeAratanha / Los Angeles Times)

Mairinger enjoys some of his Glühwein as he prepares dinner. (Ricardo DeAratanha / Los Angeles Times)

Pinecones make for festive and seasonal centerpieces at a Christmas Eve dinner. (Ricardo DeAratanha / Los Angeles Times)

Pumpkin soup with toasted pumpkin seed pesto is a warming first course. (Ricardo DeAratanha / Los Angeles Times)

Chef Bernhard Mairinger makes bread dumplings as part of his traditional Austrian Christmas menu. (Ricardo DeAratanha / Los Angeles Times)

A roast duck or goose make the perfect main dish for Christmas Eve dinner. (Ricardo DeAratanha / Los Angeles Times)

Bauernkrapfen, warm pan-fried doughnuts dusted with powdered sugar or stuffed with jam, are made with a light brioche dough and don’t have a hole. (Ricardo DeAratanha / Los Angeles Times)

Guests Rene Felbermayr, left, Arlene Winnick and Peter Aunewanter laugh over wine at the dinner. (Ricardo DeAratanha / Los Angeles Times)