People are notorious for under-reporting what they consume — they lie, forget or just guess wrong. For researchers who want to know how much soda we’re drinking, a high-tech analysis technique could help.
100 pounds of sugar, 390 pounds of flour, 60 pounds of eggs, and 100 pounds of candy are among the ingredients for a ten foot tall gingerbread house at The Claremont Hotel Club & Spa. Last night at the Claremont’s annual Holiday Open House, over 200 guests showed up to see the unveiling of the big gingerbread house.
Velvety roasted butternut squash soup seasoned with brown butter, with a piece of black sticky gingerbread floating on top.
According to The Journal of Antiques, Gingerbread has been around for centuries, first appearing when the Medieval Crusaders returned from the Middle East bringing back spices, sugar, and citrus fruits. Then, Catholic monks started adapting the ingredients into themed cakes and carved cookie boards. Today, the ingredients and method are much the same, although the shape and presentation obviously differ. For this post, I visited many of my favorite local bakeries to check in and see how they’ll be adapting the seasonal favorite this year. From the standard to the standout, here are a few treats that I’m pretty sure will warm your spirits in the weeks to come.
It wasn’t until I started my own tradition of Rosh Hashanah dinners that I realized, with great liberation, that as an adult with her own kitchen I never had to serve, or eat, honey cake again. Instead, I would make gingerbread, baked with an upside-down layer of sweet apples or pears in a buttery caramel.
About a month ago I came home to this intriguing note: “OK Eggbeater, your food blog kept me interested for hours. But the recipe that the world REALLY needs is for your gingerbread…so when can I look forward to that? sd” I laughed out loud. SD is Stephen Durfee, pastry chef from my time at [...]