Photos: An Austrian Christmas Eve dinner

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)