Daring Bakers Make Gingerbread Houses… Home For The Holidays

The December 2009 Daring Bakers’ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes.


For someone who’s into cake decorating , I can say Ive never made a Gingerbread house. It was always on my list. I’m amazed I even got it done with the craziness of December, I can think of no challenge more apropos than this.Linda of Make Life Sweeter, who I meet in Vienna last week insisted I do it as we dined over Wiener Schnitzel in the Nachtsmarket.

Certain Someone is finally home and the holidays will be as they should, warm and comfy in the confines of our home. I don’t want much for Christmas , really….

I remember last Christmas in Germany and hearing the news the late great Eartha Kitt had died. They don’t make stars like that anymore.
Back to the Gingerbread. I had the same issues as everyone else with a very dry dough. I used Ana’s Good Housekeeping recipe and added more cream. After chilling overnight, the moisture expanded and the dough became manageable. Still a dry one compared to to other recipes, but it worked. I m glad I used cheap Flour for this as 9 1/2 cups of flour were used. I still have plenty to make another house if I wish! Here is the template I used.
I had wanted to shingle the roof with some sliced black licorice fudge I had from Denmark. Unfortunately when I was satisfied and turned my back to wash my hands, the roof caved in. I had to scrape the roof and rebuild. Thankfully I had enough powdered sugar to make more royal icing to salvage a messy situation.
My decorations are just piped and painted royal icing (food color gels), pecan pralines I made, some coconut flakes for snow, and edible glitter. I broke some cinnamon sticks to make a wood pile. Certain Someone was impressed and we are bringing this to his bosses house for Christmas later. Although next year he challenged me to make a house like the White House’s Gingerbread House.

Please Check out my fellow bakers. You can find the hostesses recipes and instructions on their sites which I have linked at the beginning.

Certain Someone and I wish you Happy Holidays, Peace, Health and Prosperity.

We Bake Bon Appetit… Day 10 White Chocolate Cranberry and Pecan Cookies


Forgive me. I got sidetracked in my cookie baking. But with the Uncles death, flying to Vienna for three days for the funeral, coming home, other obligations, and the main man Certain Someone returning, it takes a while to get back on the saddle. And that was just in one week! Hard to believe Christmas is here . I posted two savory dishes when I returned just to get acclimated to my kitchen again. Thankfully my baking group is a no pressure group and we all remember this is fir fun, not an obligation.I cranked out these simple , non glamorous cookies for a friends holiday party last Sauturday. Nothing fancy here, but just good wholesome deliciousness. They went over well that evening. The original recipe was for White Chocolate Macadamia Nut Cookies by Tyler Florence. But with almost bare baking cupboards and a more empty wallet due to the unexpected travel, etc, buying expensive Macadamias was not a priority for me . I had tons of pecans from Mississippi just dying to be used, and these made a suitable substitute for a high fat nut. I have seen others using pecans here as well. I also used fresh cranberries rather than dried, as I did in an earlier cookie recipe because I liked the tang it gave. This is an easy recipe to pull together and requires not a a lot of time. You can find the recipe here.
Just two more days to go hopefully by Christmas.!

Be sure to visit the other bakers:

Andrea of Andrea’s Recipes (honorary member and our founder but not participating this year)Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di’s Kitchen Notebook
Judy of No Fear Entertaining
Kelly of Sass & Veracity
Michelle of Big Black Dog
RJ of Flamingo Musings
Sandy of At the Baker’s Bench
Tiffany of The Nesting Project


Also this may be of interest to some of you if you like contests.
Enter to win a 12 Place Table Setting For the Holidays!


Rillettes De Paris …Holiday Spreads

Yummy Rillettes. When I was a stupid teenager I would look at this type as food as gross. I wish people would get over this misconception and actually taste something first. Granted this is not an everyday food, or very healthy for that matter, but why not for the holidays. Rillettes are any sort of meat or fish cooked down in fat. There are delicious salmon versions, duck, rabbit, and of course Pork. The French call it brown jam as its so spreadable . Serve Rillettes with crusty bread, cornichons,perhaps a tad of mustard and enjoy. A few weeks ago I promised my buddy Terry that I would make some after we had some at a party. Compared to other other pate spreads this is pretty cheap and simple to make . The only thing required is time. After comparing various recipes on the Internet, I decided to go for what seemed the easiest, but just as effective. A slow cooker version. Once the hard work of skinning and cutting the pork belly up in one inch pieces was achieved. I just seasoned and put the slow to cooker to work while I slept. A few turns over 10 hours and draining of the fat to reserve to seal later and by morning I had buttery soft brown pieces of slow cooked pork seasoned by Bay Leaf, salt, peppercorns, cinnamon, cloves, and mace. I could and should have added a little garlic as some recipe call for it and some don’t , but why not? Don’t let copious amounts of fat deter you. That helps preserve the Rillettes for a few week in the fridge if well sealed. And it just adds to the richness.
I plan on bringing to these to friends and family over the weekend. Once I potted the meat in the cute containers from World Market, I put them in a Bain Marie to insure more fat rose to the top after pouring some on top to seal. You want a good cover. Some say at least 1/4 of an inch if you want to preserve up to one month in the fridge. I’m sure ours will be finished by New Years.

Use your own taste for seasoning. You will find Rilletttes vary by region. Some just call for salt and pepper with Bay and some call for more. Think of what you like with Pork. Serve with loaves of Crusty bread and enjoy. For the recipe for Rilletes De Paris, I used click here. The author Jane Grigson advocates using a mortar and Pestle. I used my handy immersion blender for the task. Just be careful to the final texture. You want it smooth but not mushy. Most important serve at room temperature, not straight out of fridge.On New Years you can start your diet.

Greensbury Farms Organic Chicken With Borowiki Mushrooms And Pumpkin Seed Oil

After travel, no matter how much you love it, there is no place like home and a home cooked restorative meal. When I travel I love to discover a place via its food. I have always been impressed with the food of Europe. Austria is a gateway to the East and one finds not only rich, sturdy,and at times decadent food, but a emphasis on health. If you go to any restaurant you will see Kurbis or Pumpkin on the menu. And in these regions like Austria and Slovenia, they love Pumpkin Oil which they drizzle on anything from soups , salads, and meats.Pumpkin Oil is high in health benefits. One doesn’t cook with it, but use it as a finishing oil to retain the beneficial properties( rich in vitamins, omegas, good in urinary and prostate health, irritable bowel, and kidney stones). In the United States it’s hard to find and quite costly at around $25 a bottle from I have seen. But its available via mail order .
Europeans have always adhered to seasonal and local eating which we are just getting enthusiastic about here. Eating this way is not always convenient or affordable. I was lucky to receive organic meat and chicken samples from Greensbury Market.

I’m usually not a huge fan of mail order frozen meats. I will use them if on hand,but not something I go out the way to purchase. Greenbury sent me both beef and chicken. Prior to leaving I made the beef which was genuine 100 Grass Fed Top Sirloin. Just a simple grill with homemade steak sauce from Michael Symons Live to Cook book I won from Feeding Maybelle. It was excellent. The flavor and texture survived the freezing process and was really quite exceptional.

So after resting from a literal 24 hour journey with a long rest in Krakow Poland, where I spent my time looking at the Polish Vodkas in Duty free and buying Dried Polish mushrooms, I reintroduced myself to my kitchen. I took the Greensbury Farm Chicken Fillets, which are just as superb as the beef, and decided to incorporate my Pumpkin Oil and Borowiki mushrooms. A quick simple meal with a nod to my love of European Flavors.

The dried mushrooms are the King of Forest Mushrooms in Poland and emit a rich earthy flavor. If you google Polish Dried Mushrooms, you will find all sorts of sources to order from. Just soak the mushroom in hot water and let sit for 5 minutes or more. Don’t discard the liquid, as it can be used in the cooking. I used my mushroom liquid in the boiling of Quinoa, which was a side dish.
Greensbury Farms Organic Chicken With Borowiki Mushrooms And Pumpkin Seed Oil
2 Servings
2 Greensbury Farm Organic Chicken Breasts
1/2 onion chopped coarsely
1 cup Boiling water
1/4 dried Borowiki Mushrooms ( you can use regular mushrooms as well, but try to get Borowiki. The flavor is intense.)
1/4 cup Chicken Stock
1/2 teaspoon dried mustard powder
1/4 cup heavy cream
Salt and Pepper to taste
Dried Thyme
2 tablespoons vegetable oil
Pumpkin Seed Oil
Soak Dried Borowiki Mushrooms in 1 Cup Boiling water. Let sit for 5 minutes.
In a skillet heat 2 tablespoons vegetable oil. Add Chicken breasts. Cook for a few minutes on each side to sear on medium high heat. Season with salt and pepper. Add chopped onions to skillet and brown with the chicken.Add Thyme and dried Mustard powder. Reduce heat to low medium. Once onions start to brown, de glaze pan with the chicken stock. Add mushrooms( save liquid for cooking rice, Quinoa, etc.). Reduce stock and mushrooms with the chicken. Add fresh heavy cream and cook until reduced and thickened slightly. Plate and drizzle with the Pumkin Seed Oil.
Serve hot.

Remember The Soul… Bob Curtis


I had grown up knowing I had this exotic worldly uncle who lived in Rome and was a dancer. When my mother married my stepfather and went to Rome on her honeymoon, she came back with this big Italian Harper’s Bazaar , where my uncle was in a fashion spread with fellow Italian dancers decked out in jewels, furs, and watches. That layout made a vivid impression on me and reinforced my desire to study in Europe and one day be a designer. I went onto to Europe at seventeen and never connected with my Uncle Roy, or Bob as he was known to many .
When my mother died in 2000, I picked up the phone to call him. It was our first conversation ever and he immediately flew ‘home’ for his eldest nieces Memorial service. My mother wanted a cremation and we had a beautiful two day music and dance filled memorial service. I had a cousin show up with her boyfriend at the time who was in the funk group Cameo, and all sorts of people from various walks of life. And then there was Bob, or Roy as he was know to his family . Everyone was blown away when they saw this beautiful man dance down the aisles. He must have been in his mid seventies , but his movement and grace captured all. I could feel my Mommy’s spirit beaming at this spectacular service. All who didn’t know him were amazed that this man ,who was so fit and had body most people cant attain, was in his seventies. Uncle Bob was home and he reconnected with his surviving siblings.
I next flew to Vienna to visit him later that year with my Auntie Mame. He had a big exposition of his artwork,called Remember The Soul, in which he was focusing on now, that the dance career was winding down. So many friends and admirers turned out for his exhibition, and its seemed as if Vienna was at at our feet. His friends were so eager to see his nieces from America and were curious about us. He was so happy we were there for him.It was truly an artistic and glamorous crowd.That first trip to Vienna was so memorable. I since returned a few more more times , the last being for his grand 80th birthday celebrations in 2004. A book on his life was also released to coincide with this event. He looked a little weaker and thinner as he caught a bug while traveling and teaching in Africa. His heart weakened more and more over time. He gave me some art on that trip and I remember going through photos with him and looking back over his life. He dropped the names of all these glamorous and beautiful people one only reads about. He was frank and real about his life and experiences. His life was one for the books.
His dear friend Christoph came to the US last year for his one man show. While here, he was also working on a documentary of my dear uncle. We were worried as we knew he was getting frailer and older. His manager and good friend had passed away earlier and we all started to wonder what if? Good friends, like Renate continued to look after him. The family gathered at Auntie Mame’s condo and we spoke to Uncle Bob via the miracle of Skpe. It was amazing to see this man, born in 1925 in Mississippi, just as chic and slim as ever in his black turtle neck surrounded by his art, talk to his many generations of family via a Mac Book, just after the election of our nations first black president. I guess on some level we all knew. Uncle Bob never wanted to trouble us and kept his health struggles to himself for the most part. As of recently there was talk of a exposition.
On Saturday Auntie Mame and I will fly to Vienna for his funeral.
We will Remember the Soul and toast his beautiful life.

You can read and see more of his amazing life here.

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