Gingerbread Houses for Girls' Night

Sometimes, the culinary adventure is not in the ingredients...or even in the finished product. I doubt I'll even nibble on this. But the adventure is the process and the company. Last night I went to MY Museum's inaugural Gingerbread House Making for the 21 and over Crowd; they have an event for the littles this weekend to round out their Gingerbread Extravaganza Weekend.

Pia and I were joking that we made dinner for our boys and completely neglected to feed ourselves. Thankfully, in addition to the gingerbread houses, we had grown-up libations, and delicious nibbles from some of our favorite local food artisans.

Chef Ron Mendoza of Revival Ice + Cream was first to the rescue. Yes, we did eat dessert first! We devoured the chocolate popsicles dipped in milk chocolate and covered in whiskey meringues. And, yes, it was as decadent as it sounds.

There were also peppermint chocolate whoopie pies from Chef Michelle Lee at the InterContinental - The Clement and some tasty morsels - think caprese skewers, melon and prosciutto, and chorizo and cheese drizzled with honey - from The Wharf Marketplace. Did you know they catered? I didn't. Yum.

And the reason I didn't get photos of the food: I was too busy chatting and making my gingerbread house!

photo by Pia

After spending hours upon hours baking gingerbread and spending way too much money on candy, I kinda like the all-in-a-box-gingerbread-house kit! Within 90 minutes, we had finished houses. See!

photo by MY Museum

At the end of the evening, I dropped mine in the box for safe-keeping and headed home.

I did want to add a quick note about my scarf because it's timely and festive. I planned to crochet little gingerbread scarves for my girlfriends, but (1) I don't know how to crochet though I am a quick study and (2) I ran out of time. So, if anyone wants to teach me how to do this... let me know! I'm already thinking about next year's Gingerbread Extravaganza.

Comments

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Culinary Adventures with Camilla

Search This Blog