Showing posts with label gingerbread. Show all posts
Showing posts with label gingerbread. Show all posts

Saturday, December 12, 2020

Gingerbread Houses: or an excuse to eat candy

Two Announcements:

First, the Jungle Red Writers will be LIVE today for our holiday cocktail party on the Poisoned Pen's FB page (click HERE) where we'll be giving away SEVEN books! To be entered in the random drawing, simply leave a comment on the livestream and if you want an extra entry, use the secret code "I READ RED" in your comment!

Second, the winners of a Fixer Upper measuring tape from Kate Carlisle are:

Grace Koshida
David Wright
Myersgirlmeli
Pat D
Bibliophile/Diana

Please email your mailing address to Kate@KateCarlisle.Com


Jenn McKinlay: In the before times, one of our family traditions was the annual Gingerbread House decorating competition or as I like to think of it, an afternoon of unrepentant candy eating. For anyone who knows me, it is no surprise that the lure of frosting and candy is a bigger draw than the competition for best house. Did someone say "spice drops"?



The love of gingerbread began when the Hooligans were young: 




We took in some inspirational displays along the way:

And as they became teens, we expanded to meet up at my in-laws' house for a much bigger decorating event with more fam and the houses took on what one would call some holiday teenage snark: 


The Fam

Monster House!
 
Overall, it became an afternoon to spend together with my mother-in-law arranging the houses and supplies, which is her gift (former teacher) while we all chatted and decorated and ate our body weight in candy - okay, that was mostly me, my father-in-law, and Hooligan 2.

Jenn's taste-tested house!


Last year's winner was Hooligan 1 with this news inspired house: 

Totally a mystery writer's kid! LOL.

Because, as we discussed earlier this week, I'm a former librarian, here are some random gingerbread facts for you to share as you will...

The first known recipe for gingerbread comes from Greece in 2400 BC.

The first gingerbread houses date back to 16th century Germany.

The record for the world's largest gingerbread house was broken in Texas (naturally) with a house that was 40,000 cubic feet and required a building permit.

More facts and sundry here: https://www.pbs.org/food/the-history-kitchen/history-gingerbread/


Okay, Reds and Readers, are you a fan of gingerbread houses? If not, what are some of your holiday traditions?




Friday, December 4, 2020

What We Talk About When we Talk About Weather (and Gingerbread) a guest blog by Priscilla Paton

 JULIA SPENCER-FLEMING: Today's guest, Priscilla Paton, writes tough-minded novels about a pair of mismatched Twin Cities detectives. She writes about addiction, and alienation, and identity, but, like all of us who live in northern lands, she knows it's all about the weather. Where it's coming from, what it's going to do when it gets here, and how we're going to make it through.

 Fortunately, it's not all snow tires and shovels. There's also gingerbread. And this winter, at least, book events you can enjoy without having to bundle up and drive through the cold - like the launch for Priscilla's second book, Should Grace Fail, on Tuesday, December 8, at 8pm Eastern. You can register here - and be sure to leave a comment today, because one lucky person will be winning a copy of a Twin Cities Mystery!

 

Wherever you are, there’s weather, whether you like it or not. I had to get that sentence out—forgive me. Being in a Minnesota winter does something to a person. Think Fargo.

I write the Twin Cities Mystery series, and like the movie Fargo (minus the woodchipper), the books twist conventions of the genre and Midwest behavior. The weather is inevitably central not only to the setting but to character and plot.

In Minnesota, weather creates limitless opportunities for the humble-brag: “Yeah, I’m a bit stiff. Just shoveled three feet of snow off the roof.”  Moderate people turn competitive and rush to be the first to post the October blizzard on social media. Weather aids and abets passive-aggressive exchanges: “Saying inside, bummer”; “Well I have to go outside, double-bummer.” The repressed go crazy. Meaning, they ice-fish. On a frozen lake, on ice, over water, for something slimy and inhuman, like an eelpout, aka, a lingcod, mud shark, and “lawyer.” These ice fishers drive out a two-ton pickup. They unhitch a small house. They say the houses have heaters, booze, poker games, and TVs. Sure. Doesn’t change that it’s twenty below outside and your nose hairs are icicles. Then they leave the house on the lake, on ice, over water, until the state makes them haul it off, or the house falls through the ice and into spring muck. That’s somebody’s idea of fun.

All right, other places have Polar Vortexes. Wisconsin next door. Maine where I grew up, and as a shrimpy kid had my eyeglasses broken playing king-of-the-hill on monster snowbanks. I’ve been on New Hampshire’s Mount Washington, home to 200 mph winds, where I’ve felt to the bones weather weaponizing itself. At the peak, it turns in no time from sunny with a view to freezing fog with the warning that death happens. On the other hand, in the warmth of the tropics, hurricanes happen. Weather everywhere can be sublime and deadly.

 

Back to the Midwest famed for extremes of cold and hot, tornadoes and thunder snow, the weather can be contorted in fiction to do almost anything. To adapt a Norwegian saying, weather, like a potato, is useful for anything. For a mystery writer, weather can be a deus ex machina, the unexpected event that gets you out of a plot hole. Noir master Raymond Chandler said of crime writing, “when in doubt, have two guys come through the door with guns.” In Minnesota, you could have two trees, felled by the natural catastrophe of your choice, come crashing through the roof to trap the bad guys with guns. Then the good people (good people receive weather updates) can triumph.  A vehicular pursuit can be impeded by flash flooding. With ice, no one’s going anywhere—unless it’s a hockey mystery (a figure skating mystery if you’re a wuss). In June, you could have a murderer hide in the woods, only to die of hypothermia on an unseasonably cold night. Seasonable—what an unreliable concept!

Definition of Paradise: that one day in late May when you trip along outdoors without a puffy coat and rescue kit. The best part—the mosquitoes have not hatched. Yet.

The cold always cycles back. Now Minnesota and Maine are unlikely settings for an Agatha Christie murder with the social classes unnaturally mixed in the posh drawing room while Poirot reveals the murderer. But a group could be snowbound in a church, a supper club, not to mention an effing ice-house.

 Being snowbound is a good thrill for a day. More, and the real threats increase. At the least, those who remain safe yearn for warm comfort. During the worst Nor’easter of my childhood, our family dairy farm had to dump milk, had to drain the cooler and lose that paycheck, because for nearly a week the milk trucks could not get through. We made puddings, but we didn’t have chickens and eggs ran out. Then my mother pulled out a depression-era recipe, an eggless, butter-free gingerbread whose character depended on molasses. (Farms stocked bulk molasses to pour over mediocre hay for the cows.) Hoarded cream, whipped to softly drape over a serving, tempered the strong dark taste.  The gingerbread was a homey treat to have while sitting by the woodstove. It also makes a spicy accompaniment to the murder mystery of your choice. Please enjoy my family’s recipe with your holiday reading.

 

Snowbound Gingerbread

Preheat oven to 350 degrees. Grease an 8 or 9” square pan. Ingredients:

½ C melted shortening                       2 C flour

½ C granulated sugar                          ½ tsp salt

½ C molasses                                      1 tsp baking soda

1  C hot water                                     1 tsp each cinnamon and ground ginger

 

Combine shortening, sugar, and molasses in mixing bowl. In separate bowl, blend dry ingredients. Add dry ingredients, alternating with hot water, to molasses mix. Pour into greased pan.

Bake 8” pan for 35-45 minutes

Bake 9” pan for 30-40 minutes

Cake is done when sides pull away and a skewer comes out clean.

Serve warm with whipped cream. The cake also be dusted with powdered sugar or frosted with lemon icing.

 

Should Grace Fail - Staying alive depends on knowing whom to trust and when to run.

When a man who saves lives has his own brutally taken, Greater Metro Detectives Erik Jansson and Deb Metzger have their strengths pushed to the limit. The murdered man rescued trafficked teen addicts from a vindictive crime boss, but he was also an alcoholic who left the police force under suspicion. Is his murderer a drug dealer, a pimp, a corrupt police colleague, all of the above? Or could the killer be a victim who lashed out at her savior?

You can find out more about Priscilla Paton at her website. You can discuss books with her on Goodreads, friend her on Facebook, and follow her on Twitter as @priscilla_paton.

Monday, December 12, 2016

Cookie Elves to the Rescue

DEBORAH CROMBIE: More on cookies! 


Yesterday's post with our Lucy Burdette's adorable Key West cookies got me all fired up!

I may be a fairly decent scratch cook, but I have never been a baker. So when it comes time for Christmas cookies, I am seriously deficient. In fact, I have to confess that I have NEVER made a batch of Christmas cookies! My mom didn't bake Christmas cookies. And while my grandmother's Snickerdoodles were a family fave, she never made anything special for Christmas.

So when a friend told me last week that she'd already made her four different kinds of Christmas cookies (the same friend who has all her presents bought AND wrapped by Thanksgiving) I thought that maybe, this Christmas seeming slightly less frantic than usual, I should give cookies a try. It would be nice to have little gifts for friends and neighbors. (And even to eat a few!)

But, help! Where to start? The Internet is awash with cookie recipes. Which ones are good? Which ones are easy for a not very proficient baker?

So, REDs, do you make Christmas cookies? If so, what are your tried and true recipes? Please share!

LUCY BURDETTE: Well Debs, you have mine already from yesterday's post--great minds think alike! 


I also really love a recipe from Wendy Watson several years ago on Mystery Lovers Kitchen. These are vanilla shortbread cookies, but you make them in rolls, so you can take them out of the fridge and bake as needed. 

HALLIE EPHRON: My favorites are WALNUT BUTTER CRESCENT. Super easy, from a calendar someone gave me decades ago.

1 cup butter
5 T sugar
1 tsp vanilla
2 c flour
1 T water
1/2 tsp salt
1 cup coarsely ground walnuts (a few turns in the food processor)

Cream the butter and sugar. Add other ingredients.
Form cookies in crescent shape, about the size of your thumb.
Bake on cookie sheet @350 until slightly browned (10-15 minutes)
Cool.
ROLL in powdered sugar so they're thoroughly coated.



I also love to make gingerbread cookies. The Betty Crocker mix is terrific. Cut them into Christmas shapes. Then make a lemon juice and powdered sugar icing (those are the ingredients, lemon juice and powdered sugar; mix together into a sludge; it hardens on the cookie), put the icing into a baggie with a corner cut out, and pipe it onto the cookies.

RHYS BOWEN: I've never been a successful cookie baker, partly because baking cookies was not part of the British tradition for Christmas. Our holiday treats were the big Christmas cake, decorated with royal icing, and then little mince pies. I still bake many, many mince pies--they seem to disappear like magic when the family is here, and sausage rolls to eat warm while we open presents on Christmas morning. 



It's a super easy recipe. At its basic you make your favorite pastry dough, cut in circles and place in muffin pan, open a jar of mincemeat and spoon into pastry shells, add a second circle as the lid, crimp shut, brush with egg, sprinkle with sugar and bake at 425 degrees.

If you want to make the deluxe version the dough should be made with half a pound of butter, about three quarters of a pound of flour, and a quarter cup of sugar. Work lightly to rub in the butter or use food processor so that the dough does not become heavy. Chill. Roll out thinly.
I recommend Crosse & Blackwell's mincemeat with brandy. To this you can add more brandy (???) some finely chopped apple, dried apricot.
Bake as above. Always serve warm. Mmmmm.

HANK PHILLIPPI RYAN: First, I must say I am completely delighted and heart-warmed (?) that you think I have a cookie recipe. A cookie recipe!  We used to make holiday sugar cookies with massive amounts of colored sugar on the top. And my sister and I would try to make sunny shapes, and mom would get mad. And what were those little silver balls? I was always afraid they would break my teeth. ANYWAY. I was in despair when you told me you were asking for cooking recipes, and feared I would have to call my chef sister Nancy and cadge one from her.

But then, a Christmas miracle! I gave a talk at the Sandwich Public Library last week, and one attendee brought cookies. And they were completely fabulous. And easy as..well, pie is hard. Listen to this.

Ingredients:
Grid pretzels (one per cookie)
M & M's (one per cookie)
Hershey's kisses (one per cookie)

Put kisses in microwave just enough to soften. Put one on each pretzel grid. Smoosh one M into each kiss.

Done. Here's a photo. 




Brilliant! And SO very delicious. Thank you, Sandwich Santa!


JULIA SPENCER-FLEMING: I don't bake cookies for Christmas - it's one of those things I took off my list many years ago and have never regretted leaving behind. Which is not to say I don't love EATING Christmas cookies...  I do, however, bake desserts that come in pans, and this gingerbread is the best one I've ever made. It's from RECIPES FROM A VERY SMALL ISLAND by Linda Greenlaw and Martha Greenlaw, and it makes a perfect hostess gift. The cookbook would make a wonderful gift, too.

3 cups flour
2 t cinnamon
1 1/2 t ginger (ground)
1/2 t nutmeg
1 t each baking soda, baking powder and salt
2 sticks unsalted butter, softened
1 c packed brown sugar
1 c dark molasses
2 large eggs
1 c hot water
1/2 c chopped crystallized ginger (this is where the magic happens!)

Pre-heat over to 350 and butter and flour a 9x13 pan. You can halve the recipe and use an 8x8 pan as well.)

Whisk together the flour, spices and baking soda/powder/salt

In a separate bowl, beat butter and brown sugar together until fluffy. The book says use an electric mixer, but I do it by hand. Add molasses, eggs and hot water, beat until blended.

Gradually blend the dry ingredients into the wet, then add chopped ginger.

Bake 30 to 35 minutes, until the traditional toothpick in the center comes out clean.

You can serve it with whipped cream or apple sauce, but this gingerbread doesn't really need any accessorizing. So good!


DEBS: Okay, cookies it is! But, first, I have to make Rhys's non-cookies:-) I ADORE mince pie, especially made with Cross & Blackwell mincemeat, but no one else in the family likes it and I end up with half a pie left over. I'll bet you could make Rhys's little tarts and put some in the freezer...

Julia, your gingerbread sounds amazing, too. I have a good recipe but may have to try yours instead.


READERS, if you'll share your favorite recipes, we'll have a cookie library right here on the blog!

PS: Julia, is that Linda Greenlaw, the deep sea fishing boat captain? I've met her--she's fabulous!

  


Sunday, October 28, 2012

LAURIE COLWIN'S GINGERBREAD

DEBORAH CROMBIE: Autumn has officially arrived in North Texas. Last night we had our first fire; tonight our first frost. And as that chilly arctic air dips down, my thoughts turn, as usual this time of year, to gingerbread.

Specifically, the late novelist and food writer Laurie Colwin's gingerbread.  It has been suggested that Laurie was the first blogger--her columns, which she wrote for Gourmet Magazine from the mid-eighties until her untimely death from heart failure in 1992, were so chatty and friendly and casual. When you read them, you always felt like you were sitting at her kitchen table. I have both collections of Laurie's essays, Home Cooking and More Home Cooking, and both books have gingerbread recipes. I prefer the one from the second book, More Home Cooking.

Cooks are such magpies--Laurie borrowed this recipe from a British Penguin book, The Farmhouse Kitchen, by Mary Norwak, so I'm following the tradition by passing it on.

Laurie was a great fan of Steen's Cane Syrup, but I've used ordinary molasses.  Now I think I'm inspired to hunt for Steen's. Laurie was also very insistent that the powdered ginger be fresh, and I agree, so if your ginger has been sitting in the cupboard, buy a new jar just for this.

Laurie Colwin's Old-Fashioned Gingerbread

1. Preheat oven to 375 F. and line the bottom of a buttered 8-inch round tin (2 inches deep) with parchment paper.

2. Melt 1/2 half cup cane syrup or black treacle with 6 tablespoons butter.

3. Beat 1 egg with 4 tablespoons buttermilk.

4. Sift together 2 cups flour, 1 teaspoon baking soda, 2 heaping teaspoons ground ginger, 1 teaspoon cinnamon, 1/3 cup firmly packed brown sugar, and a pinch of salt. Mix in 3/4 cup dried currants or raisins.

5. Add the egg mixture, then add the syrup mixture, and mix well.

6. Bake 10 minutes in the 375 degree oven turn the heat down to 325 F., and bake for 35 to 40 minutes more. A few crumbs stick to a tester when the cake is done.

I've added my own notes (along with a few bits of smeared gingerbread batter) in the page margins in pencil, the true sign of a well-loved recipe : Add more buttermilk. Check temps carefully. Cook less than recommended

This cake is lovely all on its own, but a tiny bit of fresh unsalted butter or a dab of whipped cream when the bread is warm from the oven makes it divine.

And nothing, I guarantee, will make your house smell more welcoming on a crisp autumn day.