Savour 12 19 2013

Š Berthoud Weekly Surveyor

December 19, 2013

Page B2 December 19, 2013 Berthoud Weekly Surveyor

Childhood holiday memory — runaway gingerbread men

O

n my fourth birthday, Oct. 10, 1980, I received a book called, “The Gingerbread Man.” This book started a Christmas tradition in our house that lasted for years. When I called my mom in Oregon to ask about this book and where the tradition originated, she Surveyor went directly to Columnist the bookshelf and found it.

Published in 1979, by Golden Press, this “Little Golden Books” book is actually based on a story that first appeared in an 1875 issue of Heidi “St. Nicholas Kerr-Schlaefer Magazine,” an American publication. It told of an old woman who bakes a gingerbread man who jumps from her oven and runs away.

The woman and her husband try to catch him, but the gingerbread man is too fast, and as he runs he chants, “I’ve run away from a little old woman, a little old man, and I can run away from you, I can!”

Eventually, the cocky little ginger-

bread man finds himself in the jaws of a hungry fox that eats him in three big bites. Although it may seem a bit dramatic for children, this ending also occurs in the 1979 book.

While the 1875 story doesn’t have any references to Christmas, and was published in a spring issue of the magazine, the book published 104 years later has the gingerbread man dressed in a candy-cane hat. Today, gingerbread is a food item often associated with the holidays — think gingerbread cookies and gingerbread houses.

According to UltimateGingerbread. com, in Medieval England gingerbread

simply meant “preserved ginger.” In the 15th century that term came to be applied to a kind of cake flavored with ginger, similar to what we know today.

While it occurs across Europe, gingerbread has been most popular in Germany where large gingerbread hearts are decorated with icing during the holidays. It Photo by by Carmelita Kerr is also was Germans who practiced making gingerbread houses, a tradition that made its way to North American via German immigrant families.

According to the Guinness Book of Records, the world’s largest ginger-

bread man was made on Dec. 2, 2006, in Smithville, Texas. This gingerbread giant weighed 1,308 pounds 8 ounces and stood at over 20 feet tall.

There were no giant gingerbread men at our house, but there were standard-sized gingerbread men and women. We made gingerbread people every Christmas, carefully decorating each one with icing and candies, but that’s not where the story ends.

In my house, just like in the book, some gingerbread people tried to get way. When my little brother wasn’t looking, my mom would open the oven and bend one of the gingerbread men cookies so it looked like he was sitting up. We would call my brother into the kitchen and say, “Look, Wesley! One of the gingerbread men is getting ready to run away.”

When the gingerbread man didn’t make another move, my little brother would lose interest and that’s when the gingerbread man (with a little help from my mother and me) would make his escape. He might hide in a Christmas stocking, in the Christmas tree, or in the toy chest. My brother loved searching for the crafty little gingerbread man and, just like the fox in the original tale, when Wesley found the pesky cookie he would eat it in three bites.

Berthoud Weekly Surveyor December 19, 2013 Page B3

Gumdrops not sugarplums C

ookies and Christmas make a great combination. When I was growing up, this was one time of year my mother got creative in the kitchen.

Of all the cookies she baked, Christmas or otherwise, I really remember her gumdrop bars. Yes, these delicious cookies have pieces of gumdrops in them.

The main reason I recall these cookies and the gumSurveyor drops is that she recruited Columnist me for the preparation of the cookies.

As you can see below, the recipe calls for a cup of gumdrops. The challenge is that this does not mean to use whole gumdrops. Someone, me in this case, had to cut different colored gumdrops into small pieces. The preferred tool for this was a pair of scissors. Dipping the scissors into water between Bob cuts helps the process go McDonnell smoothly. During this task, hands, scissors and the kitchen counter became very sticky.

My reward for this work included permission from mom to eat some gumdrops. Actually, I ate quite a few since the recipe says not to use purple or black ones. The flavor of these two drops must not be compatible with the other flavors.

The frosting, also described below, is tart from the orange juice. After a stint as gumdrop chopper, squeezing oranges fell to me too.

The citrus gives a good contrast to the sweetness of the cookie.

Frosting: 3 or 4 Tblsp. melted butter 1/3 cup freshly squeezed orange juice Powdered sugar to make gravy-like consistency, but not too thick Let stand until cooled completely, then cut into squares.

Enjoy these tasty bars. Anything combining cookies and candy has to be good.

Gumdrop Cookie Bars Preheat oven to 235 degrees.

Grease and flour jelly roll pan 17 in. x 11 in. (cookie sheet with sides).

1 cup gumdrops, cut fine (no black or purple) Pour one cup water over gumdrops and drain at once (this melts the hard sugar) — set aside Mix together: 4 eggs, beaten well 2 cups packed brown sugar 1 Tblsp cold water 2 cups flour ¼ tsp salt 1 tsp cinnamon Add: 1 cup chopped walnuts 1 cup of gumdrops that had been set aside Beat well, then spread onto the greased and floured cookie sheet. Bake in slow oven at 235 degrees about 1 hour and 25 to 30 minutes.

Important: Spread frosting immediately after removing from oven while bars are still hot.

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Page B4 December 19, 2013 Berthoud Weekly Surveyor

For all you chocolate lovers — this is so good!

T

his “cake” recipe makes a delicious dessert that would be the perfect ending to any festive holiday gathering. It would be equally welcomed in the dessert section of a holiday brunch. Of course, it could also be Surveyor the perfect topColumnist per to a quiet family meal.

The batter and topping invert during baking to produce a cakelike top layer over a luscious pudding base.

It is a dish that is required in Rudy the recipe colHemmann lection of any true chocolate lover.

The pudding cake may simply be spooned from the baking dish onto dessert bowls or cut into squares.

Serve with a real whipped cream topping or — my favorite — a generous helping of vanilla ice cream.

Chocolate Pudding Cake

For batter: 1 cup flour 3/4 cup granulated sugar 3 tablespoons cocoa 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 2 tablespoons vegetable oil 1 teaspoon vanilla For topping: 3/4 cup brown sugar 1/4 cup cocoa 1 3/4 cups boiling water Preheat oven to 350°.

In a mixing bowl; stir together flour, sugar, 3 tablespoons cocoa, baking powder and salt. With a fork; mix in milk, oil and vanilla.

Spread batter evenly in a lightlybuttered 9-inch square baking pan.

Combine brown sugar and 1/4 cup cocoa; sprinkle over the batter. Slowly pour boiling hot water over the batter and brown sugar-cocoa mixture.

Bake for 40 minutes, and let stand for 5 minutes before serving. To serve, spoon into dessert dishes or cut into squares.

Enjoy.

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Berthoud Weekly Surveyor December 19, 2013 Page B5

Something

different

By Becky Justice-Hemmann The Surveyor

This side dish will work for holiday meals and football bowl games. It’s healthy and easy to make, which are definitely added bonuses. It has a very nice flavor and uses the vegetables that are abundant this time of year.

Roasted Autumn Vegetables 4 peeled carrots, (about 3/4 pound), halved lengthwise and crosswise 2 sweet potatoes, (about 1 pound total), peeled and cut into 3” by ½” pieces 1 butternut squash, (about 2 pounds), peeled, seeded and cut into 3” by ½” pieces 1 medium to large red onion, peeled and sliced 8 garlic cloves, unpeeled, but separated 3 tablespoons of olive oil Salt and pepper 3 to 4 sprigs fresh thyme, stems removed 1 to 2 tablespoons chopped parsley Heat your oven to 450 degrees. Divide your vegetables between two baking sheets (sheets should have a small rim).

Toss each pan of vegetables with olive oil (2 1. tbs. each) and fresh thyme. Season with salt and pepper. Roast until vegetables are tender about 25 to 30 minutes. They should begin to turn brown. Make sure you rotate your pans from top to bottom of the stove half way through baking to ensure even cooking. Remove vegetables and peel garlic. Return garlic to vegetables, toss with chopped parsley and serve.

Serves 8

Page B6 December 19, 2013 Berthoud Weekly Surveyor

The luck of the pot — how the potluck came to be

By Bob McDonnell The Surveyor

This is the season for holiday get-togethers, family gatherings and office parties. In some cases, these celebrations take the form of a potluck.

In December, the crew at the Surveyor will take part in this tradition, gathering to share food and fellowship.

In the original sense and definition of the word potluck, the intent was to provide a meal of whatever was available. It usually came into play when someone experienced unexpected guests.

The word “pot-luck” first appears in the work of Thomas Nashe during the 16th century in England. Nashe used the word to mean “the luck of the pot.”

Other words for pot luck, depending on where you grew up, include Jacob’s supper, covered dish supper, bring and share, pitch-in, dish to pass and faith supper. The faith supper may be because potlucks are popular with church gatherings.

It seems the potluck has evolved into a meal where everyone brings a dish to share with all attendees.

The concept also changed in many cases to having all attendees assigned to bring a specific item.

The host or hostess coordinates this by word of mouth or phone calls or, in some cases for a large group, by a sign-up list.

The lack or randomness helps prevent a party where everyone brings a cake, and there are no entrees. No one wants to eat a dinner consisting only

of green-bean casseroles either.

There are many horror stories and/or funny stories relating to potlucks.

Having worked at a large electronics company with many highly educated engineer-types and computer geeks, I know of some of these, first hand.

I cannot tell you the number of times a young, single guy at the office felt a bag of potato chips was a worthy contribution to the “pot.”

At another unnamed work location, people all watched for the entrance of one particular person.

Due to circumstances best left unsaid, it was prudent to see what this person brought so it could be avoided at all costs.

One of my pet peeves about potlucks is the amount of food some participants bring. Actually, my dismay is over the lack of food provided. When a family of four brings a dish the size of a cereal bowl, this is not right.

One rule of thumb is to bring any amount, but not to eat more of all food than the quantity of food you brought.

Others say to bring as much food as your family will eat, plus enough to share with another person or two. I think this is low — bring enough for your family and four or five others.

As with other things in life, some contribute more than others do.

I need to go prepare for the Surveyor potluck.

Chips, anyone?

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Berthoud Weekly Surveyor December 19, 2013 Page B7

Grown up punch

By Heidi Kerr-Schlaefer The Surveyor Punch may bring to mind childhood parties or the big red Kool-Aid mascot, but that stuff is for kids. Grown up punch is a liquid libation that makes you more tolerant of Uncle Jim when he tells the infamous fishing story for the 57th time and makes you smile at the sound of screaming nieces and nephews instead of running out of the house with your hands over your ears.

I’m talking about spiked punch, or perhaps we should call it Pacifying Punch.

I’m usually a beer or wine gal, cocktails being too complex and time consuming to make, especially at fam-

ily functions. However, if you make one huge batch, it’s much easier.

This Thanksgiving I tried a recipe I found in a BuzzFeed.com article entitled “21 Big Batch Cocktails to Get Your Family Drunk on Thanksgiving.”

It was called Red-Nosed Punch and was a hit, at least with my husband and me.

Red-Nosed Punch Recipe via Saveur.com You will need the following ingredients: 28 oz. cranberry juice plus 2 cups fresh cranberries 8 oz. bourbon 4 oz. fresh lime juice, plus three sliced limes 3 oz. cinnamoninfused simple syrup 4 12 oz. bottles of light beer (we used Bud Light) Instructions: 1) Place cranberries in a bundt pan and pour 4 cups of hot water into pan with berries. We didn’t have a bundt pan and used 2 small bowls instead.

The hot water will freeze clear, takes 2 hours. Ours weren’t completely frozen after 2 hours.

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2) Combine juice, bourbon and syrup in a large punch bowl; stir to combine.

Unmold frozen ice ring out of bundt pan and float in punch; top with beer and sliced lime.

Note: The above recipe makes three quarts. I cut it in half for four drinkers and we had leftovers.

I asked Marcy and John Wood, owners of Berthoud’s very own KJ Wood Distillers to share a festive gin recipe for this article. They shared the following holiday punch.

Magic Mistletoe Jinn Gin Punch Recipe via KJ Wood Distillers You will need the following ingredients.

2 cups Jinn Gin from KJ Wood Distillers ½ cup Chambord Liqueur ½ cup lemon juice ¾ cups home made gren-adine (see recipe below.)

Ring in the new year with a toast Special to the Surveyor New Year’s Eve is a festive occasion, full of lavish parties or more intimate gatherings at home where food and drink are important components of the celebration. Many people toast the new year with a glass of champagne, but those who would like to buck tradition can raise a glass of any cocktail, including martinis.

Though martinis have many incarnations, traditional martinis are made with gin and vermouth and garnished with an olive or lemon twist.

Gin is an astringenttasting liquor made from the juniper berry.

Vermouth is a sweet wine that is added to counteract the tartness of the gin. Dry martinis are those that use a minimal amount of vermouth.

Because martinis can be an acquired taste, mixologists have breathed life into newer, flavored martinis that use vodka as a base instead of gin. These flavored cocktails have little to do with the traditional martinis but are served in martini glasses and have become quite popular.

Serving a nontraditional martini at

750 ml Gewurztraminer white wine from Blue Mountain Vineyards in Berthoud San Pellegrino Limonata to taste Garnish: orange slice, lemon slice, cherries Combine all fruit in large punch bowl. Add gin, liqueur, juice and grenadine. Refrigerate for 4-5 hours. Just before serving add chilled wine and Limonata to taste.

Homemade Grenadine requires ½ cup sugar, 1 cup 100 percent unsweetened pomegranate juice, ½ lemon (optional). Combine the sugar and juice in a small sauce pan or skillet. Place over medium heat, stir. Bring to boil and cook 5 minutes or until slightly thickened. Cool and add lemon juice for tartness. This recipe makes one cup and will store in the refrigerator for up to one month.

a party is quite easy to do. Hosts can create a signature flavor to go along with the theme of the event. This way only one selection of ingredients is needed, rather than assembling spirits for a multitude of different martini recipes.

Many different martini recipes are available; hosts may find it difficult to settle on one. Here are three recipes that could fit in with a winter or New Year’s Eve theme.

White Chocolate Martini 2 ounces vanilla vodka 1 ounce White Creme de Cocoa 1 ounce white chocolate liqueur, like Godiva 1 White chocolate bar Pour ingredients into a shaker and shake thoroughly. Strain into a chilled martini glass. Garnish with white chocolate shavings on top.

Pomegranate Martini 1 ounce citrus vodka 1/2 ounce orange liqueur 3 ounces pomegranate juice Chopped ice 1/4 teaspoon lemon juice Lemon slice for garnish Combine all ingredients in a cocktail shaker. Add ice so that the shaker is about onethird full. Shake for several seconds and strain into a cocktail glass. Garnish with the lemon slice.

Spiced Cake Martini 2 ounces hazelnut flavor liqueur, like Baileys 1/2 ounce cake flavored vodka Sprinkle of nutmeg powder Shake all ingredients together and strain into a martini glass. Sprinkle with nutmeg and serve.

Page B8 December 19, 2013 Berthoud Weekly Surveyor

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