CHICA’s Homemade Gingerbread House
Gingerbread Houses are a staple when it comes to a holiday party. There is nothing better than a fresh spiced gingerbread that is strong enough to build the most decadent houses, yet has a soft inside to make for the best cookie. CHICA offers miniature gingerbread houses that are decorated with vanilla icing and hold a special surprise on the inside – an Eggnog Tres Leches topped with Cinnamon Whipped Cream that you can make in your own home thanks to Chef Jessica Scott at 50 Eggs Hospitality! For a yield of 5 Gingerbread Houses, find the below recipe for your next holiday gathering!
(Photo Credit: CHICA’s)
INGREDIENTS:
1⁄2 cup Unsalted Butter, room temperature
1⁄4 cup Brown Sugar (packed)
1⁄2 cup Molasses
1 Egg
2 teaspoons Ginger, ground
1 teaspoon Cinnamon, ground
1⁄2 teaspoon Nutmeg, ground
1⁄4 teaspoon Clove, ground
1⁄4 teaspoon Baking Soda
1⁄4 teaspoon Salt
PROCEDURE:
In a standing mixer, with a paddle attachment, cream the butter until smooth
Add the brown sugar and molasses. Mix until combined Add the egg, spices, baking soda, and salt. Mix until combined Add the flour and mix until combined
Place the dough between 2 sheets of parchment paper. Use a rolling pin to roll out to 1⁄4 inch.
Freeze until firm
Use a 3” square cutter to cut 4 pieces for every gingerbread house
Cut 2 side pieces of each house by cutting 3” bottom, 3” sides, and 3” long angles to make a triangle top
Place pieces onto a parchment-lined cookie tray Bake at 350F for about 8 minutes, or until the cookie feels firm to touch and is turning a darker brown slightly on the edges
Let cool to room temperature
Use royal icing to piece the Gingerbread House together and decorate with icing, powdered sugar for snow, and candies or sweets surrounding or hidden inside!
KAORI’s Mid-Winter Sour
(Photo Credit: James MacInnes of KAORI)
For the self-proclaimed mixologist, the dad behind the bar, or anyone looking for a holiday buzz – a specialty holiday cocktail is a sure way to impress your guests come holiday season. KAORI’s Mid-Winter Sour is light, fruity yet bold cocktail perfect for this holiday party.
“Christmas is a holiday that evokes a range of nostalgia for everyone. This translates to the foods and drinks that tend to come to mind as well. Strawberries are one of those flavors for me. These red fruits were always served throughout the holidays as a healthy yet festive alternative to sugary sweets. The “Mid-Winter Sour” was made with the same sentiment in mind. The idea here was to contrast the bright and floral flavors of Tanqueray 10 with the rich and fruity profile of Arbikies wild-harvested strawberry vodka in a classic format. The result is a cocktail that shy away from the preservatives and unwanted chemicals of processed juices. Perfect for a pre-dinner treat or served as a post-meal sweet!” – James MacInnes, Beverage Director at KAORI Miami
INGREDIENTS:
1oz Tanqueray 10 Gin
.5 oz Arbikie Strawberry Vodka
1oz Lemon Juice
.75 Strawberry Syrup
1 Egg White
Black Sesame Seeds
Strawberry Syrup:
200g trimmed strawberries
300g water
300g sugar
PROCEDURE:
Add all ingredients to a cocktail shaker and seal. Shake without ice to emulsify the egg. Add ice to the shaker and shake again until chilled. Strain into a cocktail glass and garnish with black sesame seeds
Heat water in a pan over the stove at medium heat until pre-boil. Add strawberries to the pot and allow them to steep until the water turns a rich red. Remove from heat. Strain out the pulp. Add equal amounts of sugar to water by weight and chill until cool.
Stone Crab Feast from George Stone Crab
Give the gift of giving – in the form of Stone Crabs for this holiday party! George Stone Crab is offering curated discounts for all newsletter subscribers just in time for the holidays. Medium, large, jumbo, and colossal claws are all on special starting December 13th – December 31st and a sure way to win over the in-laws. Visit https://www.georgestonecrab.com/ to sign up for these can’t-miss exclusive discounts! Order by December 23rd at 2PM to receive before Christmas and by December 30th at 2PM to receive before New Year.
(Photo Provided by: Max Sanchez, Gnazzo Group. / max@gnazzogroup.com)
