Many of our communities look different now. Landmarks and homes are gone, and bridges and roads have washed out. As we drive from community to community, we seek ways to help. We know healing comes in many forms: helping hands, donations, compassion, and prayer. Healing is also within our clinic and hospital walls. We’re here to provide care to everyone in our community through our emergency department, walk-in clinics, family medicine, and mental health support.
AdventHealth is extending the healing ministry of Christ, healing the whole person — body, mind, and spirit.
AdventHealth.com/Polk
HAPPY HOLIDAYS!
Decorating, baking, entertaining, shopping—the holiday season is full of fun family activities that bring joy into our hearts. With Christmas memories from folks in the community, information on parades and festive events in our area, and more, the 32nd Annual Holiday Gift Guide is sure to help get you into the holiday spirit.
This special guide is filled with ideas for the perfect gift, mouth-watering recipes, and general holiday information. We hope that it adds a bit more cheer to your holiday season.
So go ahead and pour a cup of hot cocoa, turn on your favorite Christmas music, and enjoy the Tryon Daily Bulletin’s 32nd Annual Holiday Gift Guide.
From our family to yours, Happy Holidays!
Stacey
Henderson County and Thermal Belt Habitat for Humanity has served the community since 1984, building strength, stability, and self-reliance through shelter.
Habitat for Humanity builds new homes and provides Critical Home Repairs designed to address issues where an income-qualified family’s health and safety might be at risk. Habitat is currently accepting homeowner and critical home repair applications. Visit habitat-hvl.org to learn more.
The Thermal Belt ReStore, located at 123 N Trade Avenue in Landrum, is open Monday through Thursday, 10 a.m. to 4 p.m., and Fridays and Saturdays, 10 a.m. to 5 p.m. It is the perfect place to find holiday gifts, including furniture, clothing, antiques, building supplies, and more! The ReStore also offers custom-designed cabinets for your home at an affordable price, with a quick turnaround. Call (864) 457-2666 today to learn more or to schedule a free pickup of your gently used donations.
Through volunteering, donating, or supporting Henderson County and Thermal Belt Habitat for Humanity, you can help your neighbors realize their dream of home ownership.
Every holiday is better with a home!
Tryon Daily Bulletin
Habitat for Humanity Every holiday is better at home Gift RecipesIdeas, & More!
NOVEMBER 25 THROUGH JANUARY 1
Shadrack’s Christmas Wonderland Drive-thru Light Show
Nightly beginning at 6 p.m. at Tryon International Equestrian Center
NOVEMBER 29 THROUGH DECEMBER 1
Winterfest Market
11 a.m. to 5 p.m.
Tryon International Equestrian Center
SATURDAY, NOVEMBER 30
Polk County Toy Run Ride begins at 1:30 p.m. at Harmon Field
SATURDAY, NOVEMBER 30
Small Business Saturday Presented by the Tryon Downtown Development Association Downtown Tryon, All day
SATURDAY, NOVEMBER 30
Landrum Christmas Tree Lighting Ceremony
7 p.m. Market Square
THURSDAY, DECEMBER 5
Light Up Landrum Christmas Parade and Stroll
Parade at 6 p.m. with the stroll immediately after Downtown Landrum
FRIDAY, DECEMBER 6
Tryon Christmas Stroll
5 p.m. to 8 p.m.
Downtown Tryon
SATURDAY, DECEMBER 7
3rd Annual Christkindmarkt
1 to 6 p.m.
The Congregational Church, UCC in Tryon
SATURDAY, DECEMBER 7
TubaChristmas
27th Anniversary Holiday Concert
1:30 p.m. at Polk County High School
SATURDAY, DECEMBER 7
Columbus Christmas Parade
4.30 p.m. in Downtown Columbus
WEDNESDAY, DECEMBER 11
Tryon Christmas Parade
6 p.m. in Downtown Tryon
FRIDAY, DECEMBER 13
Saluda Hometown Christmas
6 to 8 p.m. in Downtown Saluda
DECEMBER 12 THROUGH
DECEMBER 15
“A Christmas Carol” presented by Shakespeare and Friends
7 p.m., Tryon Fine Arts Center
SUNDAY, DECEMBER 15
Community Chorus Christmas Concert
3 p.m., Polk County High School
FRIDAY, DECEMBER 27
Fourth Friday Event
Presented by the Tryon Downtown Development Association
Downtown Tryon, 5 to 8 p.m.
SUNDAY, DECEMBER 31
Tryon Midnight
7 to 10:30 p.m., Downtown Tryon
HOLIDAY MEMORIES
In many ways, family traditions and memories of the holidays are what tie the holiday season together. We visited with folks in the community and asked them to share with us some of their favorite holiday memories!
(photos by Mark Levin)
STEVE MARTINEZ (LANDRUM)
Every year, we would go to my grandparents’ house. Being a Mexican family, we would have all kinds of authentic Mexican foods and traditions. We would have a house full of relatives, many of whom I hadn’t even met. We would eat and play games all the way until midnight on Christmas Eve, and then we would open presents. There would be lots of laughter, kids running around, and fun times. It was special.
BAILEY MORRIS (LANDRUM)
My favorite Christmas memory is having my whole family come over to make tie-dyed shirts. At the end, my dad would have a scavenger hunt for us. We’d either win money or nothing at all. It was the best time.
DAVE, STELLA, AND JOHN CULWELL (DALLAS, TX)
Every year at Christmas time, the adults were always happy because we would have this big farmer’s casserole mixed up with all kinds of baked and wonderful breakfast foods. The kids were also happy because we would have a French toast casserole with all kinds of goodies added to the French toast.
ALICE FORWARD
Just making the seven-hour down to Florida with my fiancée and visiting his family was always a good time during the holidays. It was a stark contrast being in Florida in December.
(SALUDA)
My favorite holiday memory is when, as a child, I would line all my dolls up in front of the fireplace. In the morning, they would all have packages. My mother had made dresses for each of my dolls.
ANITA SUMMEY AND NICKEY
DEBBIE HESTER
My favorite Christmas memory is early Christmas morning. The entire family comes to my house, we have a wonderful breakfast together, and then we open gifts.
ASTRID PEDERSEN (TRYON)
Our favorite holiday was Thanksgiving. My mom had eight children. All the family would gather for Thanksgiving. Mother would prepare the turkey with all the trimmings. We would have a lovely feast in Mother’s apartment in Brooklyn. Afterward, the women would gather in the kitchen to do all the dishwashing, and that’s how we visited. The men and boys would play chess in the living room. It’s a good memory.
MELISSA GILLESPIE (HENDERSONVILLE)
My favorite holiday memory was hanging my Snoopy holiday ornament on the tree. It was always the first ornament I would place.
JULIE MCCLUNG (TRYON & TAMPA)
My favorite memories were when my two sons were small and waking up on Christmas morning and seeing the joy in their eyes.
BRIAN SCOGGINS (POLK COUNTY DEPUTY SHERIFF)
When I was about five years old, on my grandparents’ property (which is now my property), all my family would come over to the small house to spend a day or two before Christmas. Everyone would sleep on pallets spread around the small house. There were aunts, uncles, cousins. We must have had 20 to 25 people in that house and had the best time. We would wake up on Christmas morning and get to open all the presents with all the family. It’s something I want to do with my family.
ERIC GILLESPIE (HENDERSONVILLE)
Just spending time with extended family who would always come to town is a fond memory. We loved spending time together just playing games and enjoying each other’s company.
FRANCES WRAY (TRYON)
I grew up in Inman. I remember World War II and on the farm at Christmas time, we could get some toys, and some chocolates – but they were being rationed at that time. We hung my mother’s long stockings on the mantle. I remember finding a coconut, grapes, fruit, maybe some candy…and we all had a good time. We couldn’t see what Santa Claus had brought us until we fed the animals and milked the cows. Sometimes my dad would get someone to dress up as Santa Claus and come knocking on the door to see if we had been good children or naughty.
SAM VARN (SALUDA)
Last year, at the beginning of the holiday season, it was our first time participating in the Saluda Hometown Christmas. We had just started our new business and nonprofit. We opened our space for all the residents. We had so many people drop in, and they were so welcoming. It made us feel like a part of this community. People made us feel like this was our home…and it is.
SUZANNE DAVIS (COLUMBUS)
Each year we have a tradition of buying an ornament for our children that has to do with what they’ve done that year. When they’re grown up, they can take their special ornaments for their own tree.
JODIE KEESLING (LANDRUM)
On New Year’s Day we would have pork and sauerkraut for good luck. That’s a favorite memory.
JIM CARSON (SALUDA)
Watching my children open and find their Santa Claus on Christmas morning is a favorite memory.
LEON FRANA (SAVANNAH)
Growing up in Northeast Iowa, we would have the family come over. When everyone came home for Christmas, we would love to go sledding. There were eight kids, so we had quite the sledding crew.
REAGAN CLARK (SPINDALE)
We always made Jesus a birthday cake and as soon as my son got up on Christmas morning, that was the big thing – lighting the candles on his birthday cake.
CONNIE MCELRATH
One of my favorite memories is going to the Grove Park Inn with my family and doing the holiday singalong. It was a wonderful way to start the holidays.
EFFIE CARTER
My favorite memories are hot cocoa, ice skating at the Equestrian Center, and the very best thing is feeding the animals at Hollywild Animal Park for the Magic of Lights.
Going
We
80Six Art Gallery 86 N. Trade St., Tryon 828-440-1162
Carri Bass Photography & Art Gallery 158 N. Trade St., Tryon 864-598-9880 carribass.com
Tryon Arts and Crafts School 373 Harmon Field Rd., Tryon 828-859-8323 tryonartsandcrafts.org
Tryon Painters and Sculptors
78 N. Trade St., Tryon 828-859-0141
tryonpaintersandsculptors. com
Upstairs Artspace
49 S Trade St., Tryon 828-859-2828 upstairsartspace.org
21 E. Main St., Saluda 828-749-9365 Heartwoodsaluda.com
Pottery Gallery
50 E. Main St., Saluda 828-713-5719
Saluda Moon Glass Studio & Gallery 24 W. Main St., Saluda 937-623-1998
Wood Berry Gallery
66 East Main St., Saluda 828-769-9034 woodberrygallery.net
Millstone Gallery
221 E. Rutherford St. 864-457-2202, Landrum
WHERE TO FIND GIFTS FOR
ANTIQUE AFICIONADOS
Are you looking for a last-minute gift for the antique aficionado in your life? Whether you are searching for heirloom antiques, collector’s items, things to upcycle and repurpose, fun holiday home decor, or quirky and offbeat “rare as a hen’s teeth” objects, you’ll find the antique shops here in the Foothills offer an abundance of choices. Shop local, and check out one of the shops for that perfect gift!
Expressions Florist and Antiques
105 E. Rutherford St., Landrum
864-457-6694
Landrum Antiques & Furniture Company
Landrum Antique Mall The Shops at LAM
221 E. Rutherford St., Landrum
864-457-4000
Landrum Eclectics
601 W. Rutherford St., Landrum
864-457-2314
Savvy Scavengers
Antique Mall and Marketplace
105 S. Randolph Ave., Landrum
864-457-6710
Facebook.com/pickersloveus
Gardener’s Cottage & The Brass Latch
181 E. Main St., Saluda
828-749-4200
M.A. Pace General Store
60 E. Main St., Saluda
828-749-2401
River Dog Run
46 E. Main St., Saluda
828-551-1461
Architectural Warehouse
151 Southern Mercerizing Road, Tryon 828-859-2297
Aarchitecturalwarehouse. com
Dark Horse Antique Market
1161 S. Trade St., Tryon 828-859-5634
Old Mill Market Square
151 Southern Mercerizing Rd., Tryon 828-859-5467
Oldmillmarketsquare.com
Tryon Antique Mall & Marketplace
1005 S. Trade St., Tryon 828-859-2756
WHERE TO FIND GIFTS FOR HORSE LOVERS
If you're looking for that perfect holiday gift for the horse lover in your life, why not stop by a local tack or feed store and get them what they really want? Our area is steeped in equestrian tradition, from the rolling hills of Hunting Country to the riding trails in Green Creek.
The Farm House
Tack Shop
22341 Asheville Hwy., Landrum, SC, 864-457-3557
Tryon International Equestrian Center, Vendor Cabins 9&10, 828-817-6837 farmhousetack.com
Green Creek Farm Supply
2291 Chesnee Rd., Columbus, NC 828-863-4343
The Hay Rack
325 W. Rutherford St., Landrum, SC, 864-457-2155
Ride EquiStyle
207 E Rutherford St. Landrum, SC 828-202-9811, rideequistyle.com
SS Farm & Saddlery 2060 Lynn Rd., Suite 7, Columbus, NC 828-440-1510, ssfarmandsaddlery.com
Tim Edwards Farm & Landscaping Supplies
109 Post Office Rd., Mill Spring, NC 828-894-0741, timedwardslandscaping. com
Tractor Supply
Consider picking up that perfect piece of attire or riding gear at one of these local spots, or even a new watering trough or feed from one of the area farm supply stores. They’ll be glad you did!
651 W. Mills St., Columbus, NC 828-894-0560, tractorsupply.com
WHERE TO FIND GIFTS FOR
FOODIES
Whether they prefer cooking at home or dining out whenever possible, you can find the perfect gift for the foodie on your holiday shopping list right here in the Foothills. The best locally sourced ingredients for their favorite meal, a delectable assortment of chocolates or even a gift card to a local restaurant they love would be a thoughtful gift for any food connoisseur. Visit one of these markets or other locations in the area!
Apple Mill Market
21345 Ozone Dr., Saluda
828-749-9136
ncapplemill.com
Landrum Farmers Market
221 W. Rutherford St. Landrum
Winter Market and Holiday Craft Fair First three Saturdays of November and December landrumfarmersmarket.com
Columbus Winter Market
Iron Key Brewing Company
135 Locust St., Columbus 1st and 3rd Saturdays of the month 9 am-noon polkcountyfarms.org
Mill Spring Farm Store
82 NC-9, Mill Spring 828-894-8028
Bonne Bouche Fine Chocolates
Tryon International Equestrian Center, Vendor cabin 8A
25 International Blvd., Mill Spring 828-817-4122
Looking Glass Creamery
115 Harmons Dairy Ln., Columbus 828-863-2104
Lookingglasscreamery.com
-Diabetic and Orthotic Shoes -Diabetic and Compression Socks & Hose -Canes -Walkers -Lift Chairs -CPAP Equipment & Supplies -Respironics Simply Go Portable Oxygen Concentrator* -And Much Much More!
Cupcakes are diminutive, hand-held treats that come in a variety of flavors and styles. Each December, the humble cupcake gets its own day of celebration (December 15), but people know well that cupcakes are enjoyed throughout the year, particularly during birthdays and other special occasions.
It may seem like there is no way to reinvent the cupcake, but Sticky Cinnamon-Walnut Spirals marry the best of cinnamon rolls with the convenience of a muffin/cupcake tin preparation to form a flavorpacked product that can either be breakfast, brunch or dessert. Try this recipe, courtesy of Small Sweet Treats (Gibbs Smith) by Marguerite Marceau Henderson, to elevate your cupcake game.
Sticky Cinnamon-Walnut Spirals Serves 6
1/2 cup dried currants
1 cup hot water
1 sheet frozen puff pastry (from 17.3-ounce package), room temperature
1 tablespoon butter, melted
1 teaspoon finely grated orange zest
1/2 cup finely chopped walnuts
1/2 cup packed dark brown sugar
1 teaspoon ground cinnamon
1 tablespoon butter, melted
1 tablespoon sugar
Place currants in a bowl and pour hot water over top to cover. Steep for 15 minutes and then drain off excess water. Cool currants to room temperature. Roll out the pastry on a work surface. Brush the pastry with the melted butter. Combine the orange zest, walnuts, brown sugar, cinnamon, and reserved currants in a bowl. Spread the mixture evenly over the pastry. Roll up jelly-roll style, loosely. Place seam side down and cut into six slices, each about 2-inches wide. Brush the interior of the muffin tin with the remaining tablespoon of melted butter and sprinkle with sugar. Place the cut slices of pastry into each muffin cup. Bake on the middle rack of a preheated 400 F oven for 22 to 25 minutes until golden brown and puffed. Allow to cool for a minute or two before removing from muffin pan. Note: This recipe easily can be doubled. Just use two sheets of pastry, double the filling, and use a 12-cup muffin tin.
A SEASONAL STAPLE NO HOLIDAY DINNER TABLE SHOULD GO WITHOUT
Certain foods are synonymous with particular times of year. Who can resist an ice cream cone in mid-summer? Or turn down a piece of apple pie on a fall afternoon? Come the holiday season, many dishes reappear to excite the palates of people celebrating with family and friends. Perhaps no dish is more of a holiday season staple than stuffing. As families prepare to gather around the dinner table this holiday season, celebrants can find a place for this “Bread Stuffing With Vegetables” courtesy of Lines+Angles.
Bread Stuffing With Vegetables
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Non-stick cooking spray, for the pan
3 tablespoons cooking oil
4 stalks celery, washed, trimmed and chopped
2 medium onions, peeled and chopped
2 carrots, peeled and chopped
2 cloves of garlic, peeled and finely chopped
4 cups dried whole grain bread cubes
1 tablespoon dried sage eaves, crushed
1 teaspoon marjoram
1/2 cup low-sodium turkey or chicken broth
Salt, to taste
Freshly ground black pepper, to taste
1. Preheat oven to 350 F.
Coat a 9 x 13-inch pan or casserole dish with non-stick cooking spray.
2. Heat cooking oil in a skillet over medium heat. Add celery, onions and carrots. Saute until tender crisp, about 8 to 10 minutes. Add garlic and cook for 1 minute longer.
3. Place cubed bread in a large bowl. Sprinkle with dried sage and marjoram, tossing to distribute spices. Add sauteed vegetables to the bread mixture and drizzle mixture with broth, stirring to distribute.
4. Transfer stuffing to prepared pan, season with salt and pepper and cover with aluminum foil. Bake for about 30 minutes or until heated through. Serve.
INDULGE IN FOOD AND FAMILY FUN THIS HOLIDAY SEASON
Families have their own unique holiday traditions, and such customs help to make this time of year so special. Baking together as a family is a popular holiday tradition that rewards everyone with some tasty treats after a fun-filled day in the kitchen.
Incorporating a holiday theme into baked goods can add to the fun factor, particularly for children. Families looking to mix fun and food this holiday season can try their hands at this recipe for “Chocolate Reindeer Cupcakes” courtesy of Lines+Angles.
For Chocolate Cupcakes:
1. Preheat the oven to 375 F. Line muffin tin wells with 12 paper cupcake liners.
2. In a large mixing bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Add the eggs one at a time, beating after each addition. Gradually add flour and cocoa powder, mixing until all ingredients are incorporated.
3. Spoon the batter into the paper liners. Bake for 20 to 25 minutes, or until tops are springy to the touch. Cool in the pan on a wire rack for 10 minutes. Remove cupcakes from pan and allow to cool completely before decorating.
For Chocolate Frosting:
1. In a large bowl, cream butter until light and fluffy. Gradually beat in confectioners/ sugar, cocoa and vanilla. Add milk one tablespoon
at a time until frosting reaches the desired consistency. Frost each cupcake using an offset spatula.
To Decorate:
1. Arrange candied eyes and gumdrop nose on frosted cupcake.
2. Melt semisweet chocolate in a heatproof bowl set over a pan of simmering water. Cool slightly, and transfer to a pastry bag fitted with small plain round tip. Pipe antlers with chocolate on parchment or waxed paper; place in the refrigerator or freezer and allow to set.
3. Once the chocolate has set, carefully remove antlers from paper and insert in cupcake. Serve.
Chocolate Reindeer Cupcakes
Preparation time: 40 minutes
Cooking time: 25 minutes
Total time: 1 hour, 5 minutes
For Chocolate Cupcakes:
2/3 cup butter, softened
3/4 cup superfine sugar
3 eggs
1/2 cups self-rising flour
2 tablespoons cocoa powder
For Chocolate Frosting:
3/4 cup butter, softened
3/3 cups confectioners sugar
7/8 cup unsweetened cocoa powder
1 teaspoon vanilla extract
4 to 6 tablespoons milk
For Decorations:
12 sets candy eyes
12 red gumdrops
1 cup semisweet chocolate chips
2 ounces brandy or cognac
2 ounces dark rum, plus more for sugar rim
1 cup eggnog, prepared
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/2 teaspoon light brown sugar
2 sticks cinnamon, for garnish (optional)
2 pods star anise, for garnish (optional)
Shortbread or gingerbread cookies, for garnish (optional)
1. In a cocktail shaker with ice, add the brandy, rum and eggnog together, cover and shake.
2. Add the nutmeg, cinnamon and sugar to a small plate and stir around to combine. Wet the rims of 2 glasses with rum. Roll the rims of the glasses in the spices to coat.
3. Strain the eggnog mixture into the two glasses. Garnish with cinnamon sticks, star anise pods and festive shortbread cookies, if desired.
Tender Gingerbread Cake
Yield: 1 cake
1 cup packed muscovado sugar (dark brown works great)
1/2 cup plus 2 tablespoons butter, softened
1 teaspoon vanilla extract
2 eggs, room temperature
1/4 cup plain full-fat Greek or plain yogurt
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon apple pie spice
1 cup hot water
3/4 cup molasses
Garnishes
1/2 cup confectioners/sugar
1 cup pomegranate arils
Preheat oven to 350 F. Line a 9-by-9-inch cake pan with parchment paper. Cream the sugar, butter, and vanilla on low speed, 3 minutes. Add the eggs one at a time and mix until just incorporated, then scrape down the sides of the bowl and gently fold the yogurt into the batter.
In a separate bowl, whisk the flour, baking powder, salt, and spices together. In a third bowl, mix the hot water and molasses together.
Now mix the dry ingredients into the batter in 3 additions, alternating with the hot molasses water. Do not overmix.
Pour the batter into your lined pan and bake 25 to 30 minutes until the cake is well baked. Allow the gingerbread to cool, then dust with confectioner’s sugar and pomegranate arils. This cake is also lovely with cream cheese icing! Serve and enjoy.
Yields 2 1/4 cups
1 cup sugar
1 cup water 1 12-ounce package Ocean Spray¨
Fresh or Frozen Cranberries
Combine sugar and water in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Note: If you like a more tart cranberry sauce, reduce the amount of sugar to taste. For a citrus twist, add the rind of half an orange when you add the cranberries. Then remove rind before serving. This will add a subtle citrus flavor to the sauce.
Fresh Cranberry Sauce
Pecan-Cherry Bread Stuffing
Makes 8 servings
Preparation time: 30 minutes
Cooking time: 50 minutes
Resting time: 5 minutes
1 loaf crusty white or wheat bread, cut into 3/4inch cubes
3 tablespoons unsalted butter, plus extra for baking dish
1 medium yellow onion, peeled and diced
2 large celery stalks, rinsed, trimmed and diced
4 cloves garlic, peeled and roughly chopped
1 cup packed dried tart cherries
1 cup roughly chopped toasted pecans
2 tablespoons chopped fresh sage leaves
1 tablespoon crushed fennel seed
Coarse salt, to taste
Freshly ground black pepper, to taste
1/4 cup fresh chopped parsley
3 large eggs, lightly beaten
3 cups low-sodium chicken broth
1. Preheat oven to 400 F. Position oven racks in the middle and lower third of the oven. Arrange bread in a single layer on two rimmed baking sheets. Toast until dry and golden brown, 10 to 12 minutes. Let cool.
2. Lightly butter a 9 x 13inch baking dish. In a large skillet, melt butter over medium heat. Add onion, celery and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add cherries, pecans, sage, and fennel seed; cook, stirring for 1 minute. Transfer to a large bowl and season with salt and pepper.
3. Add parsley, eggs and bread to the cherry mixture; stir to combine. Add broth in two additions, stirring until absorbed. Season generously with salt and pepper; transfer stuffing to butter baking dish. Bake on middle rack until the top is deep golden brown, about 25 to 30 minutes. Let sit for 5 minutes before serving.
TAKE HOT CHOCOLATE TO THE NEXT LEVEL
People tend to think of sipping ice cream floats in the middle of summer when temperatures are soaring. Ice cream floating in a bubbling base of cola or root beer can be a welcome treat on a hot day. However, floats can be just as delicious when the weather chills, particularly when ice cream enhances rich and decadent hot chocolate.
For this “Hot Chocolate Float” from “Chocolate: Over 100 TemptinglyTasty Dishes” (Love Food) by the Love Food editors, coconut- and chocolate-flavored scoops of ice cream bob and melt in creamy hot chocolate. Feel free to use your favorite flavors of ice cream to make this recipe your own, and you can even make this drink a boozy version with the inclusion of a shot of flavored vodka.
Hot Chocolate Float Serves 4
2 cups milk
8 ounces semisweet chocolate
2 tablespoons superfine sugar
8 scoops coconut ice cream
8 scoops semisweet chocolate ice cream
Whipped cream, to decorate
Pour the milk into a saucepan. Break the chocolate into pieces and add to the saucepan with the sugar. Stir over low heat until the chocolate has melted, the sugar has dissolved and the mixture is smooth. Remove the saucepan from the heat.
Put 1 scoop of coconut ice cream into each of 4 heatproof glasses, top with a scoop of chocolate ice cream, then repeat the layers.
Pour the chocolate flavored milk into the glasses, top with whipped cream, and serve immediately.
Christmas Linz Shortbread Cookies With Red Jam
Makes 24 cookies
Preparation time: 30 minutes
Resting time: 1 hour, 30 minutes
Baking time: 15 minutes
2 cups all-purpose flour
3/4 cup almond flour
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 cup unsalted butter, softened
3/4 cup sugar
2 egg yolks
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/2 cup raspberry jam
1/2 cup powdered sugar
Hot Holiday Punch
Makes 14 servings
Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
16 cups water, divided
5 cups cranberries, fresh or frozen, plus extra for garnish
2 1/2 cups granulated sugar
1/2 cup red hots
cinnamon candies
3 tablespoons fresh lemon juice
12 whole cloves
3 cinnamon sticks
1 lemon, sliced Cheesecloth
1. In a large bowl, whisk the flour, almond flour, salt, and cinnamon together. In a separate bowl, beat the butter and sugar until fluffy. Add in the egg yolks, vanilla extract and lemon zest and continue to beat until well incorporated.
2. Gradually add the dry ingredients to the wet ingredients and continue to beat until just combined to form a dough. Divide the dough in half; pat each half into a disc, wrap with plastic wrap and refrigerate for at least an hour.
3. Remove the dough from the refrigerator, and let it soften for about 5 minutes, until soft enough to roll. On a lightly floured surface, roll one disc of dough out to about 1/4” thickness. Using a 3” cookie cutter, cut out cookies. Cut out a top for each cookie using a smaller cookie cutter to cut out the center. Transfer the cookies to a parchment-lined baking sheet. Gather the scrap dough, roll, and repeat.
4. Place the first batch of cut cookies in the refrigerator for 30 minutes to chill. Preheat the oven to 350 F and repeat the process with the second batch of dough.
5. Bake the chilled cookies for about 12 minutes or until just starting to turn golden around the edges. Let the cookies cool for a few minutes until transferring them to a wire rack to cool completely.
6. Once cooled, spread the bottom half of each cookie with some raspberry preserves, leaving a thin border around each cookie. Dust the tops of each cookie with powdered sugar and place on its corresponding bottom half. Use a spoon or piping bag to fill the cut-out center with a little more of the preserves.
1. In a large saucepan, set over medium-high heat, bring 1 quart of water and cranberries to a boil. Reduce heat, cover and simmer for 8 to 10 minutes or until the cranberries begin to pop. Drain, reserving liquid and cranberries. Put cranberries through a fine mesh strainer or food mill. Set aside.
2. In a Dutch oven or large pot, combine sugar, red-hots, lemon juice, cranberry liquid and cranberry pulp, and remaining 3 quarts of water.
3. Place cloves and cinnamon sticks in a double thickness of cheesecloth. Tie with string to form a bag; add to pan with the punch. Bring to a boil; stir until sugar and candies are dissolved. Discard spice bag. Strain juice through a fine mesh strainer. Serve hot with lemon slices and cranberries.
Santas Whiskers
20 to 24 cookies
1 1/2 cups confectioner’s sugar
1 cup butter, softened
1 12-ounce jar pitted maraschino cherries, strained and stemmed
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon kosher salt
1 1/2 cups all-purpose flour
2 cups sweetened shredded coconut
In a stand mixer, with a hand mixer, or by hand, cream the sugar and butter until light and fluffy.
Add the cherries, vanilla, almond extract, and salt. Mix thoroughly. Fold into the flour and mix until it forms a crumbly but moist dough.
Lay a 16-inch sheet of parchment paper onto the counter. Sprinkle 1 cup of the coconut on th center in a loose rectangle, making sure it does not reach the edge of the parchment. Place the cookie dough on top, flattening a
Roll the parchment up with the dough inside and twist the ends. Chill for at least 2 hours or overnight.
Helen Wallersteins Potato Latkes
Yield: 24 latkes
5 medium russet potatoes, peeled
1 medium onion, grated (use a large one if you like a strong onion flavor)
4 eggs, beaten
1/2 cup matzo meal
1 to 2 teaspoons salt
1/4 to 1/2 teaspoon pepper
1/2 cup vegetable oil for frying
In a food processor using the metal blade, or using a box grater, finely grate the potatoes. Place them in a colander and squeeze out all the liquid. Grate the onion, using the food processor pulse feature to capture any small chunks. Stir the onions, eggs, matzo meal, salt, and pepper into the potato mixture.
Heat 1/2 inch of oil in a nonstick skillet over medium heat until very hot (a drop of water should dance in the pan). To test the seasonings before frying the entire batch (you wouldnot want to taste the raw potato and egg mixture), drop one tablespoon of the mixture into the hot oil, fry for several minutes on each side and drain on a paper towel. Taste the latke and add more salt or pepper if needed.
Now you are ready to make the rest. Drop a generous tablespoon of latke batter into the skillet and flatten the pancake with the back of a spatula. Turn the latkes over when the underside is nicely brown, about 3 to 5 minutes. Fry until golden on both sides. Drain on waiting paper towels.
Repeat this process, adding more oil to the pan and a touch more matzo meal to the mixture if needed to absorb the excess liquid that will collect in the bowl. Serve hot.
