Ginger Bread Man Candy Cane Ice cream Sandwiches

This is fun and easy to make for everyone,  Its great to do with kids because of the simplicity of it and around the holiday season all of the necessary components are readily available.  The sandwich was invented by the Earl of Sandwich because he didn't want to get up from his game of cards to break for a meal.  Either he was on a winning streak or wanted to make his money back, he put meat between bread and ate right there.  Ice cream, originated in China, where it was known as "milk ice".  The recipe was brought back by Marco Polo who also introduced noodles and sausages from Asia.  Gingerbread is so aromatic and is a canvas for decorating  with candy and frosting. Ice cream, although easy to make, requires special equipment to make from scratch, store bought ice cream will suffice.

For Ginger Bread Men

1 stick butter (1/2 Cup)

1/2 cup sugar

1/2 cup molasses

3 cups flour

1/4 cup chopped pistachios

1 egg

3/4 tsp baking powder

1/4 tsp salt

1 tsp freh ground ginger

1 tsp cinnamon

1/2 tsp clove

1/2 tsp nutmeg

1 tsp orange zest 

1 tsp honey

Icing and Decorating

1 cup confectioners sugar

1/4 cup butter

1 tbsp milk

1 tsp vanilla extract 

Small candies

Candy cane ice cream

Candy canes

1 pint vanilla ice cream

In a mixing bowl combine dry ingredients then add butter and  molasses and mix well. Roll into a ball and let  sit  refrigerated for  an hour.  Roll out  dough to about 1/4 of an inch thick on a floured surface.  Using cookie cutter make and even number of gingerbread men. Preheat oven to 350 F.   If you have other animal shapes, try those,  I have yet to see  a  hippo shaped cookie. Bake for 10-12 minutes then let cool.  As they are cooling  smash up candy canes and mix with the vanilla  ice cream.  When cookies  are  fully  cooled decorate them and let frosting harden. Spread ice cream in between cookies, about 1/2 inch and set on wax paper and place in  freezer.  Freeze for 1/2 hour.

Serve with 

Mexican Spiced Hot Chocolate 

White Vanilla Hot Chocolate

Hot Spiced Apple  Cider

Nutmeg Kid Nog

Peacan Buttermilk Pancakes w/ Spiced Apple Compote and Cider Syrup

There is something about pancakes that says " You are about to have a great day".  With  a little  bit  of  more effort you can take a basic recipe and spice it up so it leaves you with that feeling  all day long.  I have received phone calls in the evening from people thanking me for breakfast.  For this Recipe I chose apples but all varieties of fruits can be used for seasonal and economical reasons.  Pears are nice for a sweeter dish or a combination of them both.  When shopping for dinner, pick up fresh ingredients for the  morning breakfast.  This is your own thank you to yourself for not having to run out to get something you forgot.

Apple Compote

3 Tbsp Brown Sugar

1  chopped Granny Smith Apple

Pinch of Nutmeg, Clove, Cinnamon 

1/4 Cup Chopped Walnuts

1/2 Stick Butter

Pancakes

2 Cups Flour

2 Tbsp Sugar

1Tsp Baking Powder

1/2 Tsp baking Soda

1/2 Cup Chopped Pecans

1 Cup Buttermilk

2 Eggs  

1/2 Stick Butter Melted

Cider Syrup

1/4 Cup Cider

1/4 Cup Maple Syrup

1/4 Stick Butter

1 Tbsp Vanilla Extract

Start with the compote. In  small sauce pan melt butter.  Add spices and vanilla extract. Mix in apples and walnuts and reduce simmering until soft.  Set aside.

In  a large bowl mix together dry ingredients then add wet ingredients and  whisk till you have a batter,  for  thinner  pancakes and more buttermilk.  Heat up  a pan over medium high heat and add a pat of butter.  Add one ladle of batter to pan per pancake and slowly cook  till you see bubbles form on top,  then  flip cooking for an additional 2-3 minutes. 

At the same time start Cider Syrup by adding all ingredients and slowly simmering over low heat.  When pancakes are done spoon compote over and drizzle with syrup

Turkey Wrapped in Ham and Bacon in Mango Brine

I did this as an inexpensive alternative for a whole Thanksgiving turkey.  It tastes great, looks  pretty and is perfect with all sides.  I made it using  all turkey ham and bacon to go with the theme, but you can use pork for different flavors and more fat.  Traditional turkey is good, but seems so  run of the mill,  plus  the  cooking  time  is  less,  can  be done  in  a  smaller  space or preped in advance for easy transport to bring to a dinner party.  In total, it cost me less  than $10 to stuff 2 people and a little girl.  The  mango essence is  great,  especially  if you  are serving  anything  with cranberry and nuts.  I  used the excess  sauce to make a mushroom gravy to pour over  biscuits,  potatoes and wild rice. 

Meat

4 Chicken Breasts

4 Turkey Breasts

4 Slices of Ham

8 Strips of Bacon

Brine

Dissolve

1/4 cup salt 

1/4 cup Sugar

2 cups water

Rub

1 clove garlic minced

Pinch Thyme

Black Pepper

Salt

Marinade

1 cup Mango or Orange Juice

1 Tbls Honey

1 Tbls Maple Syrup

1 Tbls Dijon

Preparation. 

In a large Ziploc bag place turkey and chicken breasts and add brine solution, let sit refrigerated for at least 12 Hours.  Discard brine pat dry.  Rub breasts with salt, garlic, pepper and thyme.  Place chicken breast inside turkey breast, wrap with slice of ham and wrap with 2 slices of bacon.  Place in baking tray, do the same with the others so you should have 4 portions.   Mix ingredients for marinade together and pour on top and let sit for and hour in the fridge

Heat oven to 400 degrees and cover the pan with the breasts in the marinade with foil.  Bake for 1 Hour covered and remove foil. Let bake an additional  15 Minutes.  

Remove from sauce and serve, remaining liquid can be used to make gravy.

Recommended sides

Horseradish Cheddar Whipped Potatoes

Dill Buttermilk Biscuits

Warm Red Cabbage Salad w/ Apple, Pear and Walnuts and Gorgonzola

Wild Rice w/ Walnuts and Leeks

Blue Cornmeal Polenta with Asiago