December 8, 2016
Two
Holiday Guide
THE CHESHIRE HERALD, DECEMBER 8, 2016
Dress Up Your Home For The Season
T
he holidays are rife with traditions that focus on fun and family, not the least of which is decorating homes and businesses with the lights and colors of the season. Decorating for the holiday season can be time-consuming. While decking the halls may not consume as much time as holiday shopping and wrapping presents, according to data from a 2013 American Time Use Survey, interior and exterior decorating for the holidays may consume anywhere from 2.5 to 3 hours per session. Holiday decorating includes things as simple as setting up a menorah or as complex as stringing lights on the exterior
of a home. Though elaborate displays can take hours to erect, time-crunched holiday celebrants can still create festive, welcoming displays. ✦ Hang holiday wreaths. Holiday enthusiasts without much time to decorate can invest in a couple of holiday wreaths, which can be dressed up as much or as little as celebrants prefer. If you do not have the time to string lights on the house, wrap them around wreaths hung in windows or hang the wreaths on a home’s main entrance. Celebrants who want to go a less traditional route can hang wreaths made of holly, citrus fruits, ribbons, or any other greenery instead of the more
customary evergreen wreaths. ✦ Decorate with ornaments. Ornaments are not exclusive to Christmas trees. Fill a vase or bowl with metallic ornaments and place it in a prominent location, such as a busy hallway or the foyer of your home. Hang ornaments on clear filament from the mantle or within the main window of the house, where they can reflect tree lights and add sparkle. ✦ Bring in more greenery. Drape evergreen boughs on staircase handrailings or on the mantle, or use greenery to frame doorways. The scent will be inviting and things instantly will look more festive. ✦ Use throws and decorative pillows. Change the look of a room with holidaycolored decor if you do not want to clutter the space with knickknacks. A red and green blanket draped over the sofa can give off a comforting holiday vibe. ✦ Focus on the front door and entryway. Cel-
ebrants who do not have the time to decorate their entire homes can create a warm, inviting space by decorating their front doors and entryways. Place greenery, bows, tinsel, lights, and winter-inspired accessories by the front door so friends and family visiting for the season catch the holiday spirit the moment they walk through the door.
✦ Place LED candles in windows. Rather than contending with twinkle lights and electric cords, homeowners can employ battery-operated faux candles to create a homey appeal in windows and hallways throughout their homes. Simplify your holiday decorating with these easy ways to make home, and even the office, cozy and festive.
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THE CHESHIRE HERALD, DECEMBER 8, 2016
Three
Holiday Guide
Make A Wreath From Almost Anything
W
reaths are synonymous with the holiday season, and they can range from intricate to simple to flashy to rustic. Creating festive wreaths does not necessarily require a lot of skill, and wreaths can be fashioned from a variety of different materials. The first step to crafting wreaths is to gather the foundation pieces. This usually involves a sturdy material that will serve as the wreath round. It can be vine, foam, branches, or even wire. You’ll also need decorative items that fit the theme of your wreath. These may be berries, ornaments, ribbons, bows, and other trinkets that will be attached to the wreath. Florist wire and tape can be used to attach the ornaments to the wreath.
wreath or wrap boughs of pine around a wreath frame to make your own. Glue or tie on small wooden frames with photos of the family to the wreath. Fill in the barren spots with small bows and ornaments. Fruitful Wreath: Instead of an evergreen wreath, create something festive and edible. Fruit and vegetables in vibrant colors can be used to fashion a wreath. Use picks or wire to attach oranges, lemons, limes, clementines, and any other produce desired to a foam wreath. Use leaves to fill in sparse areas and a thick ribbon to hang the wreath.
“Say Cheese” Wreath: Purchase a premade evergreen
Holly Vine Wreath: Purchase a plain grapevine wreath and decorate it with sprigs of
ible wire to string a wreath of metal bells or glass ornaments together in a ring shape. Bells not only look nice but also lend a gentle twinkling sound anytime the door is opened. holly leaves and stems with berries. Simple and festive, this wreath should take only a few minutes to make and then hang. Metallic Wreath: Add a glamorous touch to an evergreen wreath with faux fruit and pine cones that you paint with glimmering metallic colors. Intersperse items in gold, copper and silver for an eyecatching piece that can adorn any spot in your home. Add a few twinkling lights to reflect off of the metallic elements to add even more appeal.
Floral Wreath: Make a fresh flower wreath from a florist’s wreath and fresh blooms. Soak the foam wreath in water according to the packaged directions. Trim flower stems (carnations are durable) and insert the stems into the wreath. Attach a bow to the bottom of the wreath and then hang. This is one wreath that is best displayed the day of the festivities because it has a short shelf life.
Wreath of Bells or Glass Ornaments: Use flex-
Cinnamon Wreath: This wreath looks beautiful and
gives off that quintessential holiday aroma. Begin with a foam wreath and wrap with a two-inch wide ribbon to cover. Use hot glue to secure cinnamon sticks all around the wreath. For more color, add sprigs of holly, bows or mistletoe.
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Four
Holiday Guide
THE CHESHIRE HERALD, DECEMBER 8, 2016
Kwanzaa A Celebration Of “First Fruits”
C
Kwanzaa is a distinctively cultural, rather than religious, holiday established in 1966 to celebrate the heritage and shared traditions of African Americans.
hristmas and Chanukah are two holidays ripe with tradition and history. Kwanzaa, despite its comparatively short history, is another important end-ofyear holiday based on African heritage and values, which ties it with the giving nature of the holiday season. Kwanzaa was established and first celebrated in December 1966 under the direction of Dr. Mulanga Karenga, who was the chair of Black Studies at the California State University at Long Beach. A year prior, Karenga bore witness to a deadly riot that took place in the predominantly black area of Watts, a neighborhood of Los Angeles. The community was devastated after 34 people were killed and 1,000 injured. Karenga wanted to revitalize the spirits of those hit hard by these acts of violence and also establish a way the African American community could band together through heritage and shared traditions. He looked to the customs of
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At the heart of the creation of Kwanzaa was the desire to reaffirm communitarian values and practice ways to strengthen and celebrate family. African people and became inspired by the harvest celebrations that took place in Africa. In turn, Karenga developed a nonreligious holiday that melded appreciation of the harvest with the unique identity that is African culture to establish Kwanzaa. At the heart of the creation of Kwanzaa was the desire to reaffirm communitarian values and practice ways to strengthen and celebrate family. It was also designed to link African Americans as a people in the United States and those on the African continent. The name of the holiday, “Kwanzaa,” was taken from the phrase “matunda ya kwanza,” which means “first fruits.” The extra “a” was added onto the name to coordinate with seven children, who each wanted to represent a letter in the holiday’s name. Therefore, the additional “a” was added to make it a seven-letter word. One might also deduce that the seven letters tie into the seven days the holiday is celebrated as well as the Nguzo Saba, central to the holiday, which are the Seven Principles of the celebration. Dr. Karenga believes Kwanzaa has grown among African people for a number of reasons, not the least of which
is its ability to speak to the community’s need and appreciation of life-affirming values while reaffirming the African tradition. The holiday also brings together people from various countries, several different religious affiliations, different ages, and various political persuasions. Although Kwanzaa was an African holiday created for people of African descent, others can and do celebrate the holiday. Because the basis for Kwanzaa is good will, many people are drawn to its practices. Unlike other holidays of the season, Kwanzaa has largely avoided commercialization. Although widely celebrated, Kwanzaa is still a mystery to much of the public. Some people mistakenly assume that Kwanzaa provides an alternative to celebrating Christmas. Although both holidays are celebrated in December, Kwanzaa is not a religious holiday but a cultural one. It is perfectly acceptable to celebrate both, taking religious cues from Christmas and cultural cues from Kwanzaa. For the last 46 years, African Americans and celebrants across the globe have come together to explore cultural togetherness by participating in Kwanzaa.
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THE CHESHIRE HERALD, DECEMBER 8, 2016
Five
Holiday Guide
Wrapping Gifts? Think Outside The Box
H
oliday shoppers spend billions of dollars each year on gifts for friends, family and coworkers. But holiday shoppers also spend substantial amounts of money dressing up those gifts with bows and wrapping paper. Shoppers may not want to spend much more on wrapping paper, bags and other ways to dress-up their gifts, and by employing a few tricks of the gift wrapping trade, they may not have to. The following are some frugal, yet flashy, ways to wrap presents this holiday season. ✦ Children’s artwork: Over the course of a school year parents can accumulate dozens of original pieces of art from their children’s time in the classroom. Instead of relegating those pictures to a memory box or temporary glory on the refrigerator, turn them into unique gift wrap. Pair these pieces of art with colored ribbon, and everyone who gets a unique masterpiece will feel special. ✦ Newspaper: Recycle newsprint and comics into wrapping paper. Encourage everyone to wrap in newspaper for a cohesive look come Christmas morning. ✦ Cloth: Use leftover cloth from a Halloween costume or homemade curtains, or even a silk scarf to wrap awkward-shaped gifts. A decorative ribbon seals the bundle shut.
✦ Brown paper: Brown paper tied with twine or ribbon is inexpensive and can easily be recycled after use. Use a marker to put the names of gift recipients on each package to save on gift tags as well. ✦ Glass jars: Use mason jars when wrapping smaller gifts, including gift cards, to give them an arts-and-crafts feel. ✦ Fabric gift bags: If you’re handy with a needle and thread, sew sacks out of leftover fabric to make gift bags of various sizes. ✦ Cookie tins: Find unique cookie tins from yard sales or leftover tins from holidays past and use them as gift boxes. ✦ Recipes: If you will be giving a cookbook or food-themed gifts, print recipes that can be used as gift wrap and then later used to make certain dishes. ✦ Baby linens: From blankets to wash cloths, use baby linens to wrap infant-themed gifts for new parents. ✦ Baskets: Wicker baskets are available in various shapes and sizes. They can be used to make a gift collection and then reused over and over again. There are many creative and inexpensive ways to wrap gifts this year instead of relying on preprinted and often expensive wrapping paper.
A Wrap Area Will Make The Job Easier
N
early as much energy goes into wrapping gifts as purchasing them. Part of the challenge of gift-wrapping is all the space and tools that are needed. Setting up a gift-wrap station in an out-of-the-way corner can make wrapping easier and more enjoyable. ✦ Find a place to store the papers and tools needed to wrap gifts, such as the back of a closet door. ✦ Install wire hanger racks to store rolles of gift wrap vertically along the surface of the door. ✦ Install a shelf on a hinge, and fold it down to do your wrapping, then fold the shelf back up when it is not needed and secure it with a latch at the top. ✦ Hang hooks to store tape and scissors. Attach the scissors to the hook with a string so they won’t go missing. ✦ A basket tucked nearby can house bows and ribbons so that they are easily stored until needed. An accessible wrapping station will allow you to take inventory of supplies and restock when necessary.
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Six
Holiday Guide
THE CHESHIRE HERALD, DECEMBER 8, 2016
Season Of Celebration Includes Hanukkah
C
ome the month of December., seemingly every building, store and home is decked out in lights and decorations. But Christmas celebrants are not the only ones with reason to be festive this time of year, when Hanukkah is also cause for celebration. Perhaps due to its proximity to Thanksgiving and Christmas, Hanukkah tends to be the most widely celebrated Jewish holiday in America. Even though it is officially listed as a minor holiday, Hanukkah is important to families across the globe. In fact, because the basis of Hanukkah is rededication to the faith, it very well may be an instrumental celebration for families who may need to find their way back to the roots of their beliefs. Hanukkah celebrations may
not feature lavishly decorated trees or scores of celebrants belting out carols, but it bears significance for the thousands of people who celebrate each year. While Hanukkah is steeped in tradition, the following are a handful of ways you can add a creative spin to your family’s festivities this year. ✦ Light: One of the major tenets of Hanukkah is how light can shine and lead a person through dark periods. This is typically exemplified by the lighting of the menorah, which is prominently placed in windows or other visible areas of celebrants’ homes. This Hanukkah, spend time with someone who may be dealing with an illness or the loss of a loved one. You may be the light that inspires this person each day. Give candles
to friends and family members to symbolize the light that will shine in the future. ✦ Oil: Another component of Hanukkah celebrations is the focus on how a one-day supply of oil somehow lasted eight days during the rededication of the temple’s menorah. Many ways to include oil in celebrations exist. Some people like to get creative in the kitchen, serving fried foods and desserts. Think about giving gifts of oil, such as fragrant essential oils that can be used in potpourri or in the bath or shower. Working alongside their parents, children can see how a wick drenched in oil can serve as an efficient lighting source and decorate the home with these homemade oil lamps. ✦ Twenty-five: Bring attention to the number 25,
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which is significant when celebrating Hanukkah—or Chanukah—can be divided into two: Chanu, meaning “they rested,” and Kah, which is the numerical value of 25. On the 25th day of the Hebrew month of Kislev, the Maccabees rested from their battle with the Greeks and triumphantly marched into the Holy Temple in Jerusalem. Make 25 a part of celebrations by inviting 25 people to celebrate with you or ask children to make murals with 25 different adornments. ✦ Charitable giving: Giftgiving is now a component of Hanukkah celebrations, but it wasn’t always. Greater impor-
tance was once placed on the lighting of candles to publicize the miracle and evangelize the faith. Some poor people could not afford candles, and these people would go door-to-door for candle funds, or “gelt,” to be able to purchase candles and kiddush wine. Some Jewish families prefer to give money rather than gifts on Hanukkah to keep with the tradition of Hanukkah gelt. However, families also can incorporate charitable giving in their celebrations as a way to reinforce the customs of giving to the poor. This year, the first night of Hanukkah falls on Dec. 24.
See page 11 for traditional Hanukkah foods.
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THE CHESHIRE HERALD, DECEMBER 8, 2016
Seven
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THE CHESHIRE HERALD, DECEMBER 8, 2016
Eight
Holiday Guide
Secrets To Successful Baking
B
aking is a popular pasttime come the holiday season, when baked goods are often gifted or shared with family and friends at parties and gatherings. Utilize these tips to make holiday baking that much easier. ✦ Overworked cookie dough may result in dry cookies. Try not to handle dough
more than is necessary to roll it out to desired thickness. When rolling the dough, put it between two pieces of waxed paper to reduce the need to use added flour on the rolling pin. ✦ When baking brownies or other bar-type cookies, line the inside of the pan with greased aluminum foil. This way you can lift out the dessert and
cut it neatly instead of risking sticking. ✦ The same technique can be used when baking cookies. Line cookie sheets with parchment paper and bake as directed. The cookies should slide right off when done, and you won’t have messy pans to wash afterward. ✦ Double-check your oven
temperature with a reliable thermometer to make sure it is accurate. This will help you bake more efficiently and adjust the time or temperature accordingly. ✦ Many cookie doughs can be refrigerated or even frozen, so you can make a big batch and spread out your baking as needed throughout the season.
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THE CHESHIRE HERALD, DECEMBER 8, 2016
Nine
Holiday Guide
“Christmas Vacation” Remains A Favorite
H
oliday films hold a special place in many people’s hearts, and perhaps none has resonated as much as “National Lampoon’s Christmas Vacation.” The oft-quoted holiday favorite turned 25 years old in 2014, yet the film remains as popular as ever. Fans of “Christmas Vaca-
tion” can no doubt quote their favorite lines from the film, but the following are a few tidbits that even the most ardent “Vacation” fan might be unfamiliar with. ✦ The movie is based on a story titled “Christmas 59,” which was written by the same man, John Hughes, who wrote and produced the film.
The film pays homage to this story when Clark Griswold is rummaging through the attic and finds a movie reel named “Christmas 59.” ✦ Frank Capra III worked as an assistant director on the film. In one scene of the film, “It’s a Wonderful Life,” which was directed by Frank Capra III’s grandfather, is on a televi-
sion in the background. ✦ Actress Mae Questrel (Aunt Bethany) provided the voices for Betty Boop and Olive Oyl in the 1930s. “Christmas Vacation” would be her final film. ✦ “Christmas Vacation” featured a handful of “Saturday Night Live” alumni. In addition to the film’s star, Chevy
Chase, SNL alums Randy Quaid, Julia Louis-Dreyfus and Brian Doyle-Murray appeared in the film. ✦ The role of Cousin Rocky had no lines in the film. ✦ In the “Lampoon” films that preceded “Christmas Vacation,” Rusty was the older child of the Griswold clan. See FILM, page 14
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THE CHESHIRE HERALD, DECEMBER 8, 2016
Ten
Holiday Guide
Social Media Resolutions For 2017
S
ocial media and the Internet have revolutionized the way people spend their time. In the notso-distant past, the sharing of information took considerable time. But now the instant a thought pops into a person’s head, it can immediately be broadcast and shared with the world. According to the marketing
and media resource Brandwatch, there were 2.3 billion active social media users as of 2015, and those users averaged 5.54 social media accounts apiece. A new social user is added every 12 seconds. Facebook says it adds 500,000 new users every day and six new profiles every second. In addition, 500 million people visit Twitter each month.
Social media and Internet usage has become pervasive, so much so that some people have become addicted to it. Cornell Information Science has even published research that looked at the difficulty some people have in quitting Facebook and other social networks. Professed “social media addicts” have described the need for social media as being as strong as a cigarette craving. Some people use social media at the expense of sleep, work and family. But even those who can control their social media habits may want to cut back on their usage, and the following are a handful of ways to do just that. ✦ Start cleaning out friend and follow lists. It won’t be social suicide if you begin streamlining your social media feeds. Go through friend lists or who you are fol-
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lowing and cut out the people with whom you do not regularly converse. Keep it to only the people with whom you care to remain updated. ✦ Think before you “tweet,” “post” or “snap.” Spend a few minutes really considering if the information you plan to share is worth sharing. Chances are you can reserve social media use for a more important purpose than sharing another photo of your lunch. And although everyone is entitled to his or her opinions, before commenting consider if a comment has the potential to ignite an argument or lead to a lengthy discussion you don’t have the time or the desire to get involved with. ✦ Schedule social media time. Instead of routinely checking your phone or tablet for social media updates, set up a time once or twice per day to check in. This way you control
how and when you use the information. Similarly, turn off notifications so that you will not be tempted to look at your mobile device each time a tone is sounded. ✦ Keep some things a mystery. Do not share locations or provide updates on vacations or travel plans in real time. This can be a security issue. Always exercise caution regarding the information you share. Making use of the privacy settings available to you may help you achieve your goal of reducing time spent on social media. ✦ Live in the moment. Put down phones and experience situations as they happen, rather than through a screen. Cutting down on social media usage or using platforms more intelligently are common resolutions. A little diligence can make it possible to break the cycle of constant use.
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THE CHESHIRE HERALD, DECEMBER 8, 2016
Eleven
Holiday Guide
Hanukkah Foods Are Steeped In Tradition
T
wo miracles are celebrated on Hanukkah. One of them is a victory by a small number of Jews known as the Maccabees, who defeated the Greek army occupying the Holy Land. The other miracle occurred when the Maccabees liberated their Temple from the Greeks. They only discovered a single night’s worth of oil to light the menorah. However, that oil managed to burn for eight days and nights. Hanukkah celebrations include various traditions that commemorate these miracles, many focusing around food and fun. Some of the more common foods served in Jewish households during the eight days of Hanukkah include: ✦ Latkes: Latkes (pictured at far right) have different names among the sects of Judaism, but they’re essentially fried potato pancakes. Different fried foods, like latkes, are eaten during Chanukah to honor the miracle of the oil that burned for eight days. Other fried foods include jelly-filled doughnuts called “sufganiyot.” ✦ Loukoumades: These deep-fried puffs dipped in honey or sugar are treats used to represent the cake eaten by the Maccabees. ✦ Dairy: Dairy was not always included in Hanukkah traditions, but cheese, blintzes and cheesecakes emerged to symbolize the story of Judith. Legend says Judith was a beautiful wom-
an who saved her village from attacking Babylonians. Judith was able to enter the enemy camp thanks to her beauty, charm and a basket of wine and cheese she brought along. She fed the enemy general, Holofernes, who consumed lots of salty cheese and wine and passed out. Judith killed the general, and the Babylonians left shortly thereafter. ✦ Brisket and tongue: Although these foods are not tied to a particular Hanukkah story, they have grown quite popular as traditional Chanukah meals. Beef brisket pairs well with potato latkes, and beef or veal tongue also may be served. ✦ Kugel: Potatoes are often baked, along with other hearty vegetables, into casseroles called “kugels.” ✦ Challah: Challah is a leavened bread traditionally baked and served on the Sabbath and Jewish holidays. The braided white bread is both attractive and tasty. Food plays a big role in many Hanukkah traditions, as there are various delicious dishes steeped in historical significance.
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THE CHESHIRE HERALD, DECEMBER 8, 2016
Twelve
Holiday Guide
Minimize The Mess From A Live Tree
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hristmas trees are often the centerpiece of holiday decorating. Trees come in many shapes and sizes, both real and artificial. While the sights and smells of real trees are what draw many people in, live trees do require more maintenance than their artificial alternatives. Falling pine needles and sap are part of the live-tree package, as is regular watering and some initial tree preparation. However, those who have their hearts set on a real tree can employ some strategies to minimize the mess. Buy A Fresh Tree Christmas tree lots may begin to crop up before Thanksgiving, meaning trees will have been cut and shipped weeks before. The tree you put up in your home may be at least two months old by Christmas Day. Also, trees that are open to full sunlight at tree lots can dry out prematurely. When shopping, look for
trees that seem freshly cut and have good needle retention. Grab a branch and see if the needles remain intact. Give the tree trunk a bump on the ground and assess how many needles drop to the ground. Look at the color of the tree and determine if it is wilting. These may be signs that the tree is old and on its last legs. Choose The Right Variety Some varieties of trees have more staying power than others after being cut. So-called “true firs,” such as Noble, Fraser, Nordmann, and Turkish, usually last the longest. Douglas Fir, Scotch Pine, Balsam, and Grand Fir trees also last long after being cut. Spruce trees, which are usually the least expensive variety, may only last two to three weeks. Wrap and Transport Ask the tree seller to freshly cut the bottom of the trunk of the tree and wrap the entire tree in twine so it will be easier to move. Place the tree on the
roof of your car with the trunk facing the front of the car. This way the wind will not fan out the branches and loosen up needles. Select A Good Location It may seem like a good idea to put the tree right in front of a picture window, but if that window receives ample sunlight, the tree may dry out more quickly, leading to falling needles. The same can be said for putting a tree too close to a heating source, like a fireplace, radiator or heating vent. A cool, shaded area is best for keeping trees fresher longer. Fit the tree in the stand while it is still outdoors and wrapped up and then move the entire product inside to the right spot. This helps minimize dirt, bark and needles getting all over the room.
tree can drink a gallon of water per day, so make sure the stand reservoir is adequately filled. Over time, though, the tree may stop taking in water. When this happens, it is best to take down the decorations and get ready for removal. Hiding a tree disposal bag under the tree skirt can make it easier to get the tree out to the curb. Clipping off branches and removing
them in bunches may be easier than navigating a full tree through small doorways. Real trees can enhance holiday ambiance and set the scene for the festivities to come. The right care and preparation cut down on the mess associated with them.
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utmeg is a spice used throughout the year, but perhaps more notably in holiday beverages and desserts. Nutmeg is actually not one spice, but two, and comes from a tree of the same name, botanically called Myristica fragrans. The tree is native to the spice islands in Indonesia. The English word “nutmeg” comes from the Latin “nux,” meaning “nut,” and “muscat,” meaning “musky.” Mace, another spice derived from the nutmeg tree, is made from the red, waxy covering that surrounds the nutmeg nut. It has a similar flavor to nutmeg, but with subtle, peppery notes. The nutmeg spice is made from the dried seed pulp.
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THE CHESHIRE HERALD, DECEMBER 8, 2016
What Would The Season Be Without Gingerbread?
F
amilies typically have their own unique traditions, but certain practices are so widely popular that they have become synonymous with the holiday season. Such is the case with certain foods, including gingerbread cookies. Gingerbread cookies can be enjoyed year-round, but many folks enjoy this tasty treat only during the holiday season. For those who can’t wait to indulge, consider this recipe from Elisabeth M. Prueitt and Chad Robertson’s “Tartine” (Chronicle Books): SOFT GLAZED GINGERBREAD Yields 12 to 20 cookies Dough 3 3/4 cups all-purpose flour 1 tablespoon cocoa powder 4 teaspoons ground ginger 1 1/2 teaspoons ground cloves 2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1 teaspoon salt 1 1/4 teaspoon freshly ground black pepper 1 cup unsalted butter, at room temperature 3/4 cup plus 2 tablespoons granulated sugar 1 large egg 1/2 cup blackstrap or other dark molasses 2 tablespoons light corn syrup
Glaze 1 cup confectioners’ sugar 2 tablespoons water To make the dough, stir together the flour, cocoa powder, ginger, cloves, cinnamon, baking soda, salt, and pepper in a mixing bowl. Set aside. Using a stand mixer fitted with the paddle attachment, beat the butter on mediumhigh speed until creamy. Slowly add the granulated sugar and mix on medium speed until the mixture is completely smooth and soft. Stop the mixer and scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and mix well. Add the molasses and corn syrup and beat until incorporated. Stop the mixer again and scrape down the sides of the bowl. Add the flour mixture and beat on low speed until a dough forms that pulls away from the sides of the bowl and all the ingredients are well incorporated. Remove the dough from the bowl, flatten it on a large piece of plastic wrap into a rectangle about 1 inch thick, cover the dough with the plastic wrap, and refrigerate overnight. Preheat the oven to 350 F. Line a baking sheet with parchment paper on a nonstick liner. Unwrap the dough and place on a floured work surface. If using a plaque with a design,
Thirteen
Holiday Guide
roll out the dough 1/3-inch thick, lightly dust the top with flour, press your cookie molds over the dough, and then cut out the shapes with a small knife and place on the prepared baking sheet, spacing them about 1 inch apart. Alternatively, using the mold as a guide, cut around it with a small knife, flip the mold over so the design is facing you, and place the dough over it, pressing it into the design. Unmold the shapes onto the prepared baking sheet, leaving about 1 inch between them. If using a patterned rolling pin, lightly dust the lined baking sheet with flour and transfer the dough to the pan. Lightly dust the top of the dough with flour and roll it into a rectangle about 1/3-inch thick with a plain pin. Then, using the patterned pin, roll over the dough with enough pressure to ensure a clear impression of the design. Trim the sides with a small knife. It is not necessary to cut into smaller sizes before baking. Bake the cookies until lightly golden along the sides but still soft to the touch in the centers, 7 to 15 minutes. The timing will depend on the size of the individual cookies, or if you have made a single large patterned piece that will be cut after baking. While the cookies are baking, prepare the glaze. In a small bowl, whisk together the confectioners’ sugar and water until smooth. When the cookies are ready, remove from the oven and let cool in the pan on a wire rack for about 10 minutes. Then, while the cookies are still warm, using even strokes, brush a light coat of glaze on the top of each cookie, evenly covering it. Let the cookies cool completely. When the glaze dries, it should leave a shiny, opaque finish. If you have used a patterned pin to make a single large plaque, cut into the desired sizes with a small, very sharp knife. The cookies will keep in an airtight container in a cool place for about 2 weeks. They do not freeze well, however, as the glaze becomes watery when they are thawed.
Buyers Be Wary As you do your holiday shopping, remember to: Check the packaging: Counterfeit packaging often has poor design, misspellings and unclear printing. Look for contact information for the manufacturer in case there is an issue with the product. Check the name: A product with no brand identifier or trademark may be a counterfeit. Reputable companies want you to know whose product you’re buying. Buy from reputable retailers with clear exchange or return policies. Check for the mark: Avoid electrical products without a label from a recognized certification organization such as UL.
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Fourteen
Holiday Guide
THE CHESHIRE HERALD, DECEMBER 8, 2016
Try A Different Twist On Hot Chocolate
F
ew things are more comforting than sitting under a warm afghan and sipping a mug of steaming hot chocolate when cold wind and snow are blowing outside. Hot chocolate seems tailor-made for chilly winter evenings, providing the perfect indulgence while watching a favorite holiday film, entertaining friends around the holidays or warming up after a day spent building snowmen. The terms “hot chocolate” and “hot cocoa” are used interchangeably, but they actually refer to two different beverages. Hot chocolate is made from shaved solid chocolate, which
contains both cocoa and cocoa butter. Hot cocoa is made from cocoa powder, which alone does not constitute full chocolate. Either drink can be delicious, and many people prefer one over the other. While traditional hot chocolate is a favorite for many, there are ways to make this beloved beverage more unique. By experimenting with flavor combinations, hot chocolate can become new again each day. The following are some flavorful ingredients you may want to try to spice up your next cup of hot chocolate. ✦ Caramel: Pair a rich, dark or semi-sweet hot choco-
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late with a swirl of caramel. The caramel will add sweetness and extra creaminess to the blend. ✦ Peppermint: Peppermint and hot chocolate can make for an interesting contrast. The cooling nature of peppermint works nicely with the heat of hot chocolate, imparting a wonderful aroma as well. Melt a candy cane or mint from a restaurant in the mug and enjoy. ✦ Nutmeg: What nutmeg does for eggnog it also can do for hot chocolate. Nutmeg offers that earthy bite that calls to mind long days baking in the kitchen. ✦ Chile powder: Chile can add a little kick to hot chocolate that works surprisingly well. Add just enough to offer a little tingle of residual heat at the back of your throat. This concoction also may help clear up a case of congestion
or the sniffles. ✦ Coffee: Add a splash of coffee to the hot chocolate for an instant boost of caffeine and some mocha flavoring.
✦ Whipped cream: Create the flavor combination of a chocolate cream pie with a generous dollop of whipped cream. For a truly rich flavor, make a batch of fresh whipped cream, which will also thicken the hot chocolate.
✦ Coconut milk: Invoke the tropics by substituting coconut milk for regular milk. You may feel like you’re on your own private island. ✦ Peanut butter: Few people can resist the combination of chocolate and peanut butter. Melt a spoonful of peanut butter into the beverage and enjoy. ✦ Liqueur: Enhance hot chocolate with your favorite liqueurs. Orange and raspberry flavorings work well, or try a creamy spirited beverage, like Kahlua or Irish cream. ✦ Marshmallows: Of course one of the simplest ways to dress up hot chocolate is to fill the mug to the brim with sweet marshmallows. So, put a special spin on hot chocolate—the combinations and possibilities are only limited by your imagination.
Film Trivia: “Christmas Vacation” continued from page 9 However, he is the younger sibling in this film. • “Christmas Vacation” marked the directorial debut for Jeremiah Chechik, who went on to direct “Benny & Joon” and 1998’s “The Avengers.” • The movie had a large budget ($27 million) for a comedy
with no special effects. • Surprisingly, “Christmas Vacation” had its own sequel that few are familiar with. The made-for-television “National Lampoon’s Christmas Vacation 2: Cousin Eddie’s Island Adventure” was released in 2003. • Cousin Eddie’s fashion style, in particular the sweater/Dickie combination, was
the brainchild of actor Randy Quaid’s wife. • No part of “Christmas Vacation” takes place on Christmas Day. The film culminates with the antics that take place at the Griswold home on December 24. • Brian Doyle-Murray, who played Frank Shirley, is the brother of another famous comic actor: Bill Murray.
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THE CHESHIRE HERALD, DECEMBER 8, 2016
Fifteen
Holiday Guide
A Special Recipe For A Special Occasion
W
hile a night on the town is always memorable, sometimes it’s even more special to share an intimate meal at home with your significant other. Holidays, birthdays or anniversaries provide the perfect opportunity to do just that, and the following recipe for Lobster Ravioli With Tomato and Basil Vinaigrette from Tetsuya Wakuda is sure to please that special someone. LOBSTER RAVIOLI WITH TOMATO & BASIL VINAIGRETTE Serves 4 Lobster Ravioli 7 ounces chilled raw lobster meat or prawns, finely chopped 7 ounces sea scallops, peeled and chilled 1⁄2 teaspoon finely chopped tarragon 1 tablespoon finely chopped chives 10 fluid ounces light cream, chilled Salt and black pepper 1 egg white, lightly beaten 24 wonton wrappers Wakame (instructions follow)
Make sure all ingredients and the bowl of the food processor are well chilled before you start. Purée the lobster and scallops in a food processor. When finely blended, add the tarragon, chives and 3 1⁄2 ounces of the cream and blend again quickly. Do not over-blend or the cream will separate. Fold in the rest of the cream by hand; add salt and pepper to taste. Paint some egg white onto a wonton wrapper. Put a spoonful of the lobster mixture on top, and then place another wonton wrapper on top. Press the edges to seal, then cut into rounds with a pastry cutter. Repeat with the rest of the wonton wrappers and filling. Set aside until ready to cook. To make the vinaigrette, combine all the ingredients and mix well. Brings lots of salted water to a boil. Drop the ravioli into the boiling water and cook until they float to the surface. Place some Wakame (see below) on the base of four serving bowls. Place the ravioli on top, and drizzle the vinaigrette over the top. Garnish with flying roe and basil. Wakame Put the wakame in a strainer and rinse, then cut to size required. Run the wakame under hot tap water for a few seconds—the color will brighten. Rinse in cold water and squeeze dry. Dried wakame is probably more readily available. To prepare, put it in a bowl of cold water and drain immediately. Allow to sit for 10 to 15 minutes. Feel the wakame: it should be soft. Do not soak in water or it will melt.
Tomato and Basil Vinaigrette 3 1⁄2 fluid ounces extra virgin olive oil 1 1⁄2 tablespoons rice wine vinegar 1⁄2 cup peeled and diced tomato 1 teaspoon ground coriander 1⁄2 teaspoon finely chopped basil 1⁄4 teaspoon finely chopped garlic Salt and white pepper, to taste Pinch superfine sugar
Lobster Ravioli With Tomato & Basil Vinaigrette
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inding the right wine to go with your dessert is not always easy. Here are some suggestions: ✦ Apple pie or tartlets: Anjou wines, like Bonnezaux ✦ Cheesecake: Champagne or rich wines, like Sauternes ✦ Chocolate: Late harvest Zinfandel or vintage port ✦ Coconut custard pie: A Beerenauslese Riesling ✦ Cookies: Whatever is the best you have on hand ✦ Fresh fruit: Moscato D’Asti ✦ Pudding or mousse: Fortified Muscats ✦ Tiramisu: Sweet Malvasia or Champagne
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Sixteen
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Magnum Madness 1.5L
R. Mondavi Private Selection .................. $16.99 Beringer Founder’s Estate ....................... $17.99 Columbia Crest 2 Vines ........................... $14.99 Woodbridge All Types .............................. $11.99 Cavit All Types ......................................... $11.99 Yellow Tail All Types ................................. $10.99 Beringer White Zin ................................... $10.99 C.K. Mondavi All Types ............................. $9.99 Flip Flop, 1.5L ............................................ $9.99 Stone Cellar, 1.5L ...................................... $9.99 Crane Lake ................................................ $7.99 Fox Horn .................................................... $8.99 Rex Goliath All Types ................................. $9.99 Mark West Pinot Noir 1.5L ...................... $18.99 Clos du Bois Chard 1.5L .......................... $18.99 Blackstone Cab Merlot 1.5L .................... $15.99 Concha Y Toro Frontera 1.5L .................... $9.99 Chateau St. Michelle Chard 1.5L .................. $18.99 Barefoot All Types 1.5L ........................... $10.99 Redwood Creek ......................................... $9.99 Mezzacorona Pino Grigio ........................ $12.99 Ruffino Pino Grigio.................................. $14.99 Bella Sera .................................................. $9.99 Lindemans ................................................. $9.99 J. Lohr Cab 1.5L ...................................... $29.99 J. Lohr Chard 1.5L ................................... $19.99
Gin
Bombay Sapphire ......................1.75L ....$34.99 Bombay Gin ...............................1.75L ....$29.99 Pinnacle .....................................1.75L ....$19.99 Taaka .........................................1.75L ....$12.99 Tanqueray Gin ............................1.75L ...$29.99 Hendricks Gin ............................750ML ..$34.99 New Amsterdam. ........................1.75L ....$19.99
Beer
Stella Artois ............... 24-pk loose c/s ... $29.99 Blue Moon ................. 2x12 pk. .............. $26.99 Corona/Light .............. 24-pk loose c/s ... $24.99 Heineken/Light .......... 24-pk loose c/s ... $25.99 Sam Adams ............... 12 pk ................... $13.99 Bud Light ................... 20 pk./btls ........... $13.99 Bud Family ................ 30 pk ................... $21.99 Coors Light ................ 30 pk ................... $21.99 Miller Light ................. 30 pk ................... $20.99 Busch/Light ............... 30 pk ................... $18.99 Keystone ................... 30 pk ................... $16.99 Genesee Cream ......... 30 pk ................... $14.99 Guinness Draught ...... 2x12 pk. btls ....... $26.99 Guinness Draught ...... 24 pk. cans ......... $32.99
Rum
Captain Morgan ........................1.75L ... $26.99 Bacardi Silver/Gold ...................1.75L ... $22.21 Coconut Jack ...........................1.75L ... $19.99
William Hill Chardonnay..750ML...$10.99
Yuengling
Yuengling Lager/Light/Black & Tan 12 pk btls/cans ..............$10.99 24 pk btls/cans ..............$16.99 Yuengling 6 pk btls/cans ..................$6.99
Tequila
Jose Cuervo ............................. 1.75L ..... $34.99 Don Julio Silver ......................... 1.75L ..... $59.99 Patron Silver ............................. 750ML ... $39.99 Casamigos Blanco ...................750ML ...$42.99
Wines 750ML Jordan Cab. Sauv .................................... $54.99 Justin Paso Robles Cab .......................... $23.99 Santa Margherita Pinot Grigio ................. $19.99 Caymus Conundrum ............................... $22.99 K. Jackson Cab. Sauv./Merlot ................. $16.99 Layer Cake Shiraz ................................... $14.99 St. Francis Cab. Sauv .............................. $17.99 Coppola Claret ........................................ $15.99 Louis M. Martini Ca. Sauv. Sonoma ........ $15.99 K. Jackson Chard .................................... $11.99 Meiomi Belle Glos Pinot Noir .................. $19.99 La Crema Sonoma Chard. ....................... $16.99 Erath Pinot Noir ....................................... $16.99 Primarius Pinot Noir ................................ $15.99 Dr Loosen Riesling .................................. $10.99 VS Estate Riesling ................................... $12.99 William Hill /Merlot/Sauv Blanc ............... $12.99 Ruffino Pino Grigio..................................... $7.99 Toasted Head Chard .................................. $9.99 Menage A. Trois All Types ......................... $9.99 McManis All Types ...................................... $9.99 Cup Cake Still Wine .................................... $8.99 Hob Nob Cab. Sauv./Pinot Noir ................. $9.99 Ecco Domani Pinot Grigio .......................... $9.99 Mark West Pinot Noir/Chard ...................... $9.99 Apothic Red/White ..................................... $9.99 Blackstone .................................................. $7.99 Beringer White Zin ...................................... $5.99 Tisdale All Types ......................................... $3.99 Josh Cab Sauv ........................................ $14.99 Oyster Bay S/Bl ....................................... $10.99 Barefoot Cellars...750ML ............................ $6.99 Bogle Chard/Merlot...750ML ...................... $9.99 Decoy Cab/Merlot...750ML ..................... $19.99 14 Hands...750ML ..............................All $10.99 Sonoma Cutrer Chard ............................. $21.99 B.R. Cohn Cab Sav ................................ $19.99 Crane Lake All Types .................................... $3.99 Caymus Cab/Sauv...750ML .....................$64.99 Charles Krug Cab/Sauv...750ML .............$25.99 7 Deadly Zins Zinfandel...750ML .............$12.99
Champagne
Taittinger La Francaise Brut ... 750ML.... $39.99 Bollinger Brut ......................... 750ML.... $49.99 Moet & Chandon Imperial ...... 750ML.... $39.99 M&R Asti ................................. 750ML.... $12.99 Roederer Estate ...................... 750ML.... $19.99 Segura Viudas ........................ 750ML...... $9.99 Freixenet Brut/Dry .................. 750ML...... $9.99 Barefoot Bubbly ..................... 750ML...... $9.99 Cooks Champ ........................ 750ML...... $7.99 Cupcake Sparkling Wine ........................ $11.99 Veuve Clicquot Brut N/V ......................... $43.99
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