Category Archives: ~Edible

An Interior Desgners Gingerbread House

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AN INTERIOR DESIGNER’S GINGERBREAD HOUSE

Every year James Deartron makes a ginger­bread house part of his holiday decora­tions. His professional experience gives him lots of good ideas for decorating the delicious structure, and he has become known around town for these clever cre­ations. Here are some of his tips.

Cotton batting is perfect for smoke com­ing out of the chimney.

Un-shelled sunflower seeds give the look of flagstones.

Chocolate-covered   graham   crackers pave the walkway outside the house.

White frosting makes good snow; to cre­ate the effect of rooftop icicles, allow frosting to drip down eaves.

Powdered sugar resembles the freshly fallen snow.

Pine cones provide some outdoor land­scaping (tip them with frosting for snow).

A red-and-white  peppermint drop is a good stained-glass window.

Meringue latticework is used for the doors and windows, which are glued to gingerbread pillars with royal icing (a mix­ture of egg whites and powdered sugar).

Roasting Chestnuts

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a    different nut    to    crack

Soak chestnuts in a bowl of water for about 30 minutes; drain well. Cut a slit in the shell in the rounded side of the chestnut. Make sure the cut goes all the way through the shell; otherwise, they can explode.

To roast: Arrange chestnuts in a single layer in a chestnut pan. Place over an open flame; roast 25 minutes, shaking frequently.

To roast in the oven, arrange chestnuts on a baking sheet. Bake at 400° for 25 minutes.

To mi­crowave, arrange chestnuts in a single layer on a microwave-safe dish. Microwave at HIGH 2 min­utes. Microwave a maximum of 12 chestnuts at one time so that they cook evenly.

Let the chestnuts cool about 5 minutes. Peel.

Cranberry Vinegar For A Special Gift

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Cranberries give mild rice vinegar a snap that celebrates salads.

Very berry, very red vinegar

LEAR VINEGAR BOILED WITH cranberries turns bright red and absorbs the fruit’s fla­vor. The blend makes attrac­tive holiday gifts in decorative bottles.

Splash the vinegar over salad greens, orange slices, raw or cooked red cabbage, and turkey salad.

Cranberry Vinegar
2   cups fresh or frozen cranberries, rinsed
3   cups rice vinegar
About 3 tablespoons sugar

In a 2- to 3-quart pan on high heat, bring to boiling cranberries, vinegar, and 3 tablespoons sugar. Simmer, covered, until cranberries pop and are soft, about 5 minutes. Add more sugar to taste, if desired. Let stand until cool. Pour vinegar through a fine strainer into a container with a pouring lip; discard residue. Pour vinegar into decorative bottles, using a funnel if necks are narrow. Seal with lids.
Use, or store at room temperature up to 4 months. If an opaque film de­velops on surface, spoon it off or, to preserve clarity of vinegar, pour vin­egar through a fine strainer into a 2-to 3-quart pan and bring to boiling. Wash bottle, then refill with vinegar. Store as before. Makes about 3 cups.
Per tablespoon: 7.4 cal; 0 g protein; 0 g fat; 1.9 g carbo.; 2.5 mg sodium; 0 mg chol.