December 2016 A Special Supplement to
Spreading Holiday Cheer Bring old-fashioned Christmas caroling back to your neighborhood
Special Celebrations How to make your holiday party unique
Dinner Party Pointers Narrowing down your holiday dinner options
media solutions
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December 2016 • theintelligencer.com
A Supplement of
117 N. Second Street, Edwardsville 618.656.4700 PUBLISHER Denise Vonder Haar, Ext. 14 dvonderhaar@hearstnp.com EDITOR Bill Tucker, Ext. 47 btucker@edwpub.net AD DESIGN MANAGER Jennifer Potts, Ext. 32 jpotts@edwpub.net
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Christmas tidbits to put you in the holiday spirit Bring old-fashioned Christmas caroling back to your neighborhood Tips for visiting a store Santa Dessert makes the perfect finishing touch to holiday dinners Navigating the holidays with diabetes Narrowing down holiday dinner options How to make your holiday party unique A perfect homemade treat for unexpected guests
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December 2016 • theintelligencer.com
Christmas tidbits
to put you in the holiday spirit
T
he holiday season has arrived, and millions of people across the globe will be celebrating Christmas with their families and friends. The following are some interesting tidbits to share with your loved ones this holiday season.
• Each year, more than three billion Christmas cards are sent in the United States alone. • In 350 AD, Pope Julius I, bishop of Rome, proclaimed December 25 the official celebration date for the birth of Jesus Christ. Many historians and theologians have surmised that Christ really wasn’t born this time of year, thanks to imagery and information from the Bible. • Christmas carols began as an English custom called “wassailing.” Individuals toasted neigh-
bors to a long and healthy life. • Despite the common tale that three wise men paid homage to baby Jesus, the Bible never specifically calls out a number. Similarly, there’s no specific indication that they visited the infant Jesus. Their visit may have occurred when Jesus was older. • Santa Claus’ modern look was inspired by writings from The Knickerbockers of New York and imagery from Clement Clarke Moore’s “A Visit from St. Nicholas.” Moore denied authoring the famous poem for 15 years after it was published anonymously, feeling the poem was beneath his talents. • Santa has his own official postal code. It’s H0 H0 H0. • The song “Jingle Bells” was originally written for Thanksgiving and not Christmas. People loved
it so much that the lyrics were changed to fit Christmas. • Christmas trees typically grow for 15 years before they’re cut and sold. This means the trees sold today were likely planted in 1999. • Christmas was not declared an official holiday in the United States until June 26, 1870. • Before turkey, the traditional Christmas meal served in England was a pig’s head and mustard. • Male reindeer tend to shed their antlers in the winter. This means Santa’s reindeer are likely female. • Christ may have been born in a cave rather than a manger. According to the gospel of Luke, the shepherds that helped find shelter for Mary to give birth kept their flock in a cave. The Church of
the Nativity in Bethlehem is built over a cave called the Grotto of the Nativity, where Jesus is believed to have been born. • Many people may be less inclined to stand under mistletoe waiting for a kiss if they knew what “mistletoe” means in the ancient Germanic language. It literally means “dung on a twig,” for the bird who eats the berries and then leaves seeds in droppings to propagate new plants. • Each holiday season, PNC Wealth Management calculates the costs of the gifts in the song, “The 12 Days of Christmas.” The price index for the gifts went from $12,673 in 1984 to more than $24,000 in 2011. The most expensive gift is the swimming swans.
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theintelligencer.com • December 2016
Bring old-fashioned Christmas caroling back to your neighborhood
C
hristmas carols help set the mood for the holiday season. Such songs are played in stores to create festive atmospheres for shoppers, and many families play seasonal music as they decorate their homes for the holidays. Carols were first sung in Europe thousands of years ago during Winter Solstice celebrations. When Christian holidays replaced many of the pagan celebrations, Christian holiday carols replaced the earlier songs. Before Christmas carols were sung by the general public, they were enjoyed during church services, when they sometimes were performed by official carol singers. However, new carols became popular during the Victorian era, when many ordinary people took to the streets to share holiday joy with others through the gift of song. Wassail, a thick, hot and spiced beverage, often kept carolers warm, and soon wassailing and caroling became intertwined. Although carols and other songs are still popular forms of entertainment at school concerts and some religious group events, the classic tradition of carolers going door-to-door has largely fallen by the wayside. But those who want to bring back this once beloved tradition can take the following steps to do just that. Find a caroling group leader. It helps to have someone who has a sense of musicality and pitch to lead the caroling. Carols are usually sung a capella, so you’ll need a strong singer to guide others and keep them in tune. Recruit a theater or music student or even a member of your church choir. Fill out the rest of the carolers with volunteers who have moderate to strong singing abilities. Of course, you can accept anyone, as it’s more about sharing the joy rather than having a pitch-perfect group. Choose a neighborhood to visit. Select an established neighborhood where there are likely to be many
families and even seniors who will be most receptive to carolers. Place fliers in the mailboxes alerting residents of your caroling plans for those who want to be home to enjoy the free show. Promote your plans if you want a larger crowd. If you want to make the caroling a big event, promote your plans in the local newspaper or in a community bulletin. This way everyone in the community can take in the caroling show. Choose a handful of well-known songs to sing. Your audience will appreciate easily recognizable songs they can sing along with if they choose. Print lyric sheets. Although the lyrics to popular songs are widely known, it helps to have them handy if carolers forget verses. Keep extra copies on hand in case others want to join the caroling group. Get a sponsor. If you live in a rural area and caroling door-to-door is impractical, see if a local retailer will let you carol outside of his or her store or business. Doing so can set the holiday mood and may generate free advertising and increased business for sponsors. Involve youth groups. Kids love the holiday, so including them in your caroling efforts can bring smiles to many faces. Speak with local youth groups to determine if their members may want to join in your efforts to spread holiday cheer.
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December 2016 • theintelligencer.com
Tips for visiting a store Santa
Discover the ways to make a visit with Santa a pleasant experience.
C
hristmastime is filled with many different traditions. Many people decorate their homes with Christmas trees, and songs are sung with family members who come from near and far to share gifts and companionship. Families with young children often make visiting Santa Claus a part of their annual traditions. During the holiday season, Santa can be found taking up residence in department stores and malls across the country. Thousands of children and their parents will wait in line to get some face time with jolly old St. Nick. The following are a handful of ways to make kids’ visits with Santa even more pleasant.
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Do a test run. If your child has not taken a photo with Santa before, he or she may be frightened and the result will be a poor photograph. The beard and the red coat coupled with the fact that kids are sitting on a stranger’s lap can be terrifying for youngsters. Acclimate your child to the experience by visiting the mall to see Santa and become familiar with what he looks like and how he acts. It may take a couple of visits before your child is ready to wait in line for the real visit.
to lunch or feeding his reindeer. Do not schedule anything after the Santa visit, so you don’t feel rushed. Dress comfortably. Wear comfortable shoes and clothing so neither you nor the kids will be uncomfortable. The goal is to look nice for the photo, but not at the expense of the children’s comfort level. And while you should be comfortable as well, be sure to look presentable, in the event you have to hop into the photo if that’s the only way your son or daughter will tolerate the experience. Pack some supplies. Bring snacks and drinks for the kids so hunger does not make them antsy. Bring along a change of clothes in case someone spills food or spits up before your turn. Get Santa recommendations. Ask friends and neighbors which Santas they visit. Many stores will have a Santa on hand, but not every Santa is as adept at handling children. You want someone who is used to making children feel welcome and comfortable. Above all, try to have a good time and don’t expect perfection. Sometimes the best Santa-visit moments are the ones that are unrehearsed.
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theintelligencer.com • December 2016
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December 2016 • theintelligencer.com
Dessert makes the perfect finishing touch to holiday dinners
D
essert plays a big role come the holiday season, when families gather for large meals to catch up on a year’s worth of happenings. Holiday hosts have an array of traditional holiday desserts to choose from when preparing meals. But hosts need not feel beholden to traditional dishes when serving desserts. The following recipe for “Dessert Crêpes” from Lou Seibert Pappas’ “Crêpes” (Chronicle Books) is less traditional but still very tasty.
Dessert Crepes
Makes 16 to 18 6- or 7-inch crepes, or 10 t 12 9- to 10-inch crepes
2 large eggs 1 cup milk 1 ⁄3 cup water 1 cup all-purpose flour, preferably bleached 2 tablespoons sugar 1 teaspoon vanilla extract 1 tablespoon rum, Cointreau amaretto, brand or other liquer (optional) 2 tablespoons butter, melted, plus 2 to 3 teaspoons for coating the pan
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In a blender or food processor, blend the eggs, milk, water, flour, sugar, vanilla, optional flavoring, and the 2 tablespoons melted butter for 5 seconds, or until smooth. Stir down and repeat, if necessary. Or, to mix by hand, sift the flour into a medium bowl and add the sugar. Whisk the eggs until blended, mix in the milk, water, vanilla, and optional flavoring, and whisk this mixture into the flour; stir in the 2 tablespoons melted butter. Cover and refrigerate for at least 1 hour (2 hours is preferable) or up to 24 hours. Gently stir the batter if it has separated. Heat a seasoned 6- or 7-inch nonstick crêpe pan over medium-high heat until hot. (Use a 9- or 10-inch pan for larger crêpes.) Wipe the pan lightly with butter, lift the pan from the heat, and pour in 2 to 3 tablespoons of batter for a 6- or 7-inch pan, our about 1⁄4 cup for a 9- or 10-inch pan, tilting and rotating the pan to coat the surface. Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a metal spatula and flip the crêpe over using your fingers or the spatula, then cook the other side for about 15 seconds, or until lightly
browned. Turn the crêpe out onto a clean tea towel to cool. Repeat with the remaining batter, wiping the pan with butter as needed and stacking the crêpes as they are cooked. For serving immediately, cover the crêpes with aluminum foil and keep them warm in a preheated 200 F oven. For serving later, wrap them in plastic wrap in quantities intended for each use and slip them into a self-sealing plastic bag. Refrigerate the crêpes for up to 3 days, or freeze them for up to 2 months. Espresso Crêpes: Grind 2 tablespoons coffee beans to a fine powder and add the dessert crêpe batter when blending it. Chestnut Flour Dessert Crêpes: Follow the dessert crêpe recipe, but replace the 1 cup all-purpose flour with 2⁄3 cup all-purpose flour and 1⁄2 cup chestnut flour. Chocolate Crêpes: Follow the dessert crêpe recipe, but replace the 1 cup with all-purpose flour with 3⁄4 cup all-purpose flour and 1⁄3 cup unsweetened cocoa. Replace the 2 tablespoons sugar with 1⁄4 cup sifted powdered sugar.
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December 2016 • theintelligencer.com
Navigating the holidays with diabetes
Diabetics must learn how to enjoy their favorite holiday foods without compromising their overall health.
A
mid a season of sweets and special foods, it sometimes can be challenging for diabetics to maintain their dietary discipline. But eating certain foods in moderation can help people with diabetes enjoy the flavors of the holidays without compromising their health. The Centers for Disease Control and Prevention says more than 29 million people in the United States have diabetes, while another 86 million adults have prediabetes. One in four people with diabetes do not know they have the disease. Managing diabetes is more than just avoiding candy and cookies. Foods with a lot of fat or those that are high in carbohydrates also can be problematic. Such foods may not be so easy to avoid come the holiday season, but the following are a few tips to help men and women with diabetes maintain their health through the holidays. Anticipate foods. Certain foods are staples of the holiday season. If you anticipate potentially problematic foods, then you can develop a plan to avoid them or eat them in moderation in advance of arriving at a family gathering or holiday party. Eat a healthy snack. Prior to going to a holiday party, eat some-
thing that will satisfy your hunger to avoid overeating once you are there. Ask about foods. Don’t be shy to ask the host or hostess about what will be served. This will help you develop a strategy that will fit with your meal plan. Limit alcohol consumption. Only drink in moderation and eat something beforehand to prevent low blood glucose levels later. Avoid drinks with high calorie mixers or ones packed with extra sugar. Bring a dish. Make something that is diabetic-friendly and bring it to the party. Chances are someone else attending the party is diabetic and will appreciate having a healthy choice as well.
Rebound quickly. Experts advise that if you go overboard on a particular day, get back on your feet the next. Exercise, revisit meal plans and cut portion sizes. Diabetics cannot stop monitoring
their diets just because the holidays have arrived. With planning and diligence, it’s possible to enjoy the foods and flavors of the holidays without compromising your health.
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Opt for fruit. Choose fruit over sweets at the dessert table. If you bring a baked good, consider recipes with reduced sugar or ones that use a sugar substitute. Control your portions. Fill up your dish with healthy foods, leaving only a small spot for something indulgent. Test diligently. Now is the time to monitor your blood-sugar levels like a hawk. Monitor your levels more closely so you can see how holiday foods are affecting your levels and so you know if you need to make any adjustments.
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Narrowing down holiday dinner options
adent desserts. Unless the entire meal is potluck, holiday hosts usually handle the main courses and many of the side dishes.
S
hopping for holiday gifts may be a top priority for many come the holiday season, but for hosts and hostesses opening their homes to friends and family, several other tasks need to be done as well. One of the more significant decisions holiday hosts must make is choosing what to serve when guests arrive for holiday dinners. Holiday dinners are often more extravagant than the run-of-the-mill dinners families eat on ordinary weeknights. Crafting a special dinner requires both planning and prep work, and there are some ways to make the experience go more smoothly. What’s cooking? Culture often dictates which meals are prepared. Many popular main courses involve pork and poultry, as baked hams and roasted turkeys are especially popular during the holiday season. But regardless of history, hosts should consider which foods appeal to the greatest number of guests, then plan the dinner around these items. Also, if you’re known for a particular dish, go ahead and make that, even if it’s a less traditional holiday meal. Another savvy move is to choose
foods that can be prepared in advance. If you’re hosting a houseful of guests, steer clear of foods that require individualized attention or must be cooked and served promptly, like a risotto. Casseroles, pasta dishes, roasts, and other similar foods can be prepared and cooked, then reheated in time for the main course. Keep it simple Although you may want to impress your guests with your culinary prowess, experimenting with exotic dishes or trying intricate plating techniques can backfire if you do not have adequate practice. It’s better to stick to familiar foods and save the experimentation for a smaller dinner party. Meals that have become routine to you can almost be made on auto-pilot. This way you spend less time in the kitchen and more time with guests. Delegate some work Guests are often eager to contribute something to holiday meals. When planning a holiday dinner, think about which items you can ask others to bring. A noted early bird may bring appetizers, like a crackers-and-cheese platter. Those who tend to make late entrances may be tasked with providing dec-
takeaway storage containers so your guests can bring home some of the food. Promptly wrap up any leftovers and store them in the refrigerator so food will not spoil. Holiday meals are full of many good foods and lots of conversation. Help make them a success by planning ahead.
Be prepared for leftovers In an effort to ensure everyone has enough to eat, you likely will make more food than you and your guests need. Don’t let those leftovers go to waste. Stock up on
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December 2016 • theintelligencer.com
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theintelligencer.com • December 2016
How to make your holiday party unique
E
ntertaining season is in full swing, and many people’s social calendars are filled with parties, dinners and family gatherings. For those serving as host or hostess, setting your event apart from others can be challenging but not impossible. Explore these ideas to breathe new life into holiday parties. Choose a creative date. The weeks between Thanksgiving and
New Year’s Day tend to be the busiest of the holiday season, so think about hosting your event outside of this four-week span. A pre-Thanksgiving party or something in mid-January may be more amenable to busy guests. Parties that fall outside of the usual time period may be a welcome change for guests who are simply stretched too thin during the heart of the holiday season.
Choose an unusual party time. Cocktail parties are the norm come the holiday season, so switch things up for your soirée. Host a brunch or luncheon, which figures to be less expensive than cocktail or dinner parties. Invite children to the event. For a departure from the more typical adults-only holiday parties, include children in the festivities this year. Seeing the magic of
the holidays through the eyes of children can add life to your party, and it can save you and your guests the cost of childcare. Create a photo montage. Collect images of your guests from the last year and create a slide show. Guests will likely enjoy reliving the previous 12 months and look forward to making some memories in the year to come. Throw a party you would love to attend. Instead of thinking of ways to make your party the best or the most unique for guests, figure out your likes and what makes you comfortable. If you are relaxed and enjoying yourself, there’s a good chance that demeanor will rub off on your guests. The holiday season is littered with parties, many of which are difficult to distinguish from one another. But party hosts can take several steps to set their shindigs apart from other holiday gatherings.
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December 2016 • theintelligencer.com
theintelligencer.com • December 2016
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A perfect homemade treat for unexpected guests
C
ome the holiday season, it’s not uncommon to have a few unexpected guests pop in for a visit. Loved ones want to share holiday cheer,
and may arrive unexpectedly to share such well wishes. Preparing for unexpected guests can make their visits that much more enjoyable. When such
guests come knocking this holiday season, share your holiday cheer over a cup of coffee and a treat like “Blueberry Streusel Baby Bundts” from
Kathy Wakile and Miriam Harris’ “Indulge: Delicious Little Desserts That Keep Life Real Sweet” (St. Martin’s Press).
Blueberry Streusel Baby Bundts aside 1⁄3 cup of the mixture. Toss the remaining streusel with the blueberries. Divide 1⁄3 cup reserved streusel mixture among the wells of the Bundt pans (about 1⁄2 teaspoon each), then use a pastry bag to pipe in thin layers of the batter, alternating with layers of the blueberry mixture, filling each well no more than two-thirds full and finishing with a batter layer.
Blueberry Streusal Baby Bundits Makes 2 dozen
Cake 2
1 ⁄3 cups flour 3⁄4 teaspoon baking powder 3⁄4 teaspoon baking soda 1⁄2 teaspoon fine sea salt 4 ounces (1 stick) unsalted butter, at room temperature 1⁄2 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 cup sour cream
Streusel
1⁄2 cup light brown sugar 1⁄2 cup chopped walnuts 1 teaspoon cinnamon 1 cup fresh blueberries
Bake 15 to 20 minutes, or until the tops of the cakes are evenly browned and spring back when gently pressed with a finger, rotating the pans halfway through the baking time. Cool the cakes in the pans for 10 minutes before turning them out. Serve warm or at room temperature. (Can be double-wrapped and frozen for up to 3 months; thaw and gently reheat before serving.)
Preheat the oven to 375 F with two racks positioned in the upper and lower thirds of the oven. Lightly coat the baking pans with nonstick cooking spray or vegetable oil from an oil mister, then dust with flour, tapping out the excess. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a separate large bowl, use a mixer to cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and blend, then add the flour mixture in thirds, alternating with the sour cream. To make the streusel, stir together the brown sugar, walnuts and cinnamon. Measure out and set 124 S BUCHANAN ST EDWARDSVILLE, IL | 618.655.0084
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December 2016 • theintelligencer.com
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Friday Special
269
EVERYTHING YOU SEE IN THE SHOWROOM - REDUCED! Showroom Hours: Monday, Thursday, Friday 9am-7pm Tuesday, Wednesday, Saturday 9am-5pm Sunday 12pm-5pm 2.5 miles north of I-270 on Route 157 1091 S. State Rte 157, Edwardsville, Illinois 618.656.5111
Offer expires 12/06/16. Prior sales exempt. Financing for 50 months on approved credit with a 33% deposit and purchase of $2999. Although we make every effort to ensure our advertising is correct, we cannot be held liable for typographical errors or misprints. Limited quantities on all items. Photos are representational only. See store for details.