This and That December 2007

As a working mom, I’ve never had the luxury of scheduling “playdates” for my kids. Instead they scamper to their friends through the backyards, returning eventually—usually when hungry. So, despite its name, I fell in love with the new book, Kitchen Playdates.It’s full of party ideas for adults and kids that gets everybody in the kitchen. But more importantly, it’s full of food adults want to eat, not just pizzas made from English muffins or Rice Krispy Treats. Which is also the goal of this issue—to inspire the entire family to get in the kitchen—juice some oranges, bake up some gingerbread or dig into fondue. After all, it’s not the destination, but the getting there that’s half the fun. Happy Holidays.
Jill Metlton, Editor

Springerle Molds
In the sleepy Victorian town of Calvert, Texas, Terry Baker sits at a desk inside his antiques store, whittling away at little blocks of wood. He carves molds for making springerle, traditional German Christmas cookies whose history has been traced back to the 14th century. These simple egg and flour cookies are flavored with anise and lemon zest and stamped with intricate, detailed images of turkeys, soldiers, Christmas trees and other figures. Baker’s interest in these cookies began with a collection of antique cookie presses and grew into a desire to preserve the handcrafted tradition. The images on the molds are, of course, carved in reverse, which makes the feat of creating them all the more impressive. The cookies can be made ahead and will be edible for a week or two. After that, they make lovely tree ornaments. For Baker’s springerle recipe, and more information on the molds, go to relishmag.com/springerle—Nancy Davidson

Ginger Lesson
We always have a piece of fresh gingerroot in the fridge for stir-frys and curries, but this month, we’re using it in an updated holiday classic—White Gingerbread (page 36). Here’s a quick primer on ginger and its forms.

Fresh gingerroot is available year-round. Look for pieces that are firm, shiny and smooth and store them, unpeeled, in the refrigerator for up to three weeks. Crystallized ginger is sugared or candied and is great in cookies and desserts. Ground ginger, the most familiar form, is found in jars and should be no older than 6 months for the best flavor. To substitute ground ginger for freshly grated ginger, divide the fresh ginger amount by three (1 tablespoon fresh ginger = 1 teaspoon ground ginger).

Super Sippers
Just in time for holiday brunches and Bloody Mary’s are these clever celery straws. Use them to sip your drink, then devour. “Green” in the truest sense. Look for them in the produce section.

A New Tradition
Never roasted or even eaten a chestnut? This year, with chestnuts more available than ever, rev up the fire pit and give them a try. A grill pan (a pan with holes that you use for vegetables on the grill) works great. Simply cut an “X” on the flat side of each chestnut, place in the grill pan and shake over a fire for about 15 minutes or until the “X’s” curl up. To roast in the oven, cut “X’s,” place chestnuts on a baking sheet and cook in a 350F oven for 20 minutes. Peel while warm, holding chestnuts with a clean dish towel. Remove any papery skin remaining on the nut by rolling peeled chestnuts in the towel.

Kids in the Kitchen
If baby sitters are in short supply, check out Kitchen Playdates (Chronicle Books, 2007), a delightful new book full of party ideas for you and the kids. Have a pasta party and let the kids crack the eggs for Spaghetti Carbonara, or make campfire potatoes stuffed with butter, onions and bay leaves for a night at the backyard campfire. Author Lauren Bank Deen does a fabulous job of creating simple, classic food perfect for kids and adults alike. This month, celebrate Hanukkah by making Ruggies (Aunt Linda’s Rugalach), the traditional Hanukkah cookie, with the kids. You can find the recipe at relishmag.com/ruggies.

“I added a can of corn, a can of black beans and a pound of ground beef to the Mexican Casserole featured in your September issue and it was great!”
—avery0615 via message board

For the recipe go to relishmag.com/mexcasserole

Citrines
There’s a new orange in town. Well, not really an orange. Actually a citrine is a clementine-tangerine-mandarin cross—one that possesses the best qualities of each. Citrines are larger and sweeter and peel more easily than their citrus counterparts. In addition, they’re fat- and sodium-free and are loaded with vitamin C—one citrine providing half of all the vitamin C you need in a day. They’re grown in California and are now appearing in the produce section of your local super through April.

Related Stories

If you enjoyed reading this story, This and That December 2007, then you might enjoy these other stories.

• Terry Baker's Springerle
• Ruggies
• Something to Sing About
• Make it Bright: Chestnut Resources
• This and That December 2006

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