Reindeer Bar- G is for Gingerbread Station

Gingerbread Station 

When I saw the sign that said "G is for Gingerbread Station," I knew where I was headed. I remembered some of their delicious specials from last year. 

And I had some young visitors with me who were quite interested in the cookie-making station, where they could make their own gingerbread men. 

I did have my eye on these irresistible treats below, but also wanted  to try their new holiday special, Gingerbread Cake with Crumb Topping 

Gingerbread Muffins

 https://sockfairies.blogspot.com/2023/12/g-is-for-gingerbread.html

Gingerbread Cookie Bars 

https://sockfairies.blogspot.com/2021/12/gingerbread-cookie-bars.html

Gingerbread Trifle

https://sockfairies.blogspot.com/2021/11/gingerbread-trifle.html

Stout Gingerbread Cake

https://sockfairies.blogspot.com/2014/09/more-travels-with-blue-vase.html

Gingerbread Cake with Crumb Topping (New Recipe) 

Cook's Notes: For another serving suggestion, skip the whipped cream and add a dollop of lemon curd to the cake.  Recipe adapted from inspiredbcharm.com 
Ingredients:

• ½ cup unsalted butter, softened 
• ½ cup sugar
• 1 large egg
• 1 cup molasses
• 2 ½ cups cake flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon Saigon cinnamon 
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup whole milk or half and half

Topping:

• 1 cup packed dark brown sugar
• ½ cup all-purpose flour 
• 1 teaspoon Saigon cinnamon 
• ½ teaspoon ground ginger
• ½ cup cold butter
• 1 cup chopped toasted pecans 
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice
• Pinch of salt 
• Whipped cream for serving

Directions: 

• Prepare the topping. In a small bowl, combine the brown sugar, flour, cinnamon, and ginger. Cut in the butter until it resembles coarse sand. Stir in the pecans, lemon zest, and salt. I used a food processor, but just lightly to pulse and mix. Refrigerate for 45 minutes. 
•  Preheat oven to 350 degrees.
• Spray a 13×9 or a 12×9 baking pan, which works great too, with baking spray. Set aside.
• In a large bowl (or bowl of a stand mixer) cream the butter and sugar. Add the eggs and molasses. Beat to combine.
• In a large bowl, whisk together the cake flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. Add this to the wet ingredients, alternating with the milk. Mix on low speed just until it is combined. Place batter in the prepared pan. 
• Recrumble the topping with a fork and cover the batter. Bake for 30 minutes. 
• Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted near the center comes out clean. Allow to cool.

Reindeer Bar Stop at Taco Station

 

REINDEER BAR TACO STATION 

Two Specials Today 

These Sweet Potato, Avocado, and Black Bean Tacos are gluten-free and vegetarian. They make a great breakfast, lunch or dinner taco meal. 

Let's Taco Bout It
Not many tacos can boast that they’re rich in vitamin A. Tender roasted cubes of sweet potato joined by black beans and a zesty avocado crema make for some of the most delectable veggie goodness you’ll find inside the fold of a tortilla. This hearty taco recipe features spicy roasted sweet potatoes, black beans for protein, and  avocado chunks topped toasted pepitas for texture and savory notes. Top them off with some salty crumbled feta, more toasted pepitas and you have a well-balanced dinner.
Recipe adapted from Good Housekeeping Magazine, June 2017 , and serves four.
Ingredients

• 2 cups butternut squash or sweet potatoes, cut into 1/2" chunks
• 3/4 cup red onions, diced
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 tsp. each chili powder, smoked or regular paprika, and cumin
• Salt and pepper to taste
• 1-1/2 cups no-salt-added black beans, rinsed and drained
• 1/2 c. salsa verde
• 2 avocados, sliced
• 4 corn tortillas
• 1/4 c. crumbled cotija, feta cheese or cheddar
• Optional cilantro, toasted pepitas for garnish

Directions:

• Preheat oven to 425 degrees and cover a rimmed baking sheet with parchment paper. 
• Toss sweet potatoes with olive oil, onions, garlic, and spices.  Arrange in a single layer on a baking sheet. Roast 20 minutes at 425 degrees.
• In a saucepan, combine black beans with salsa verde cook on medium heat, uncovered, until warm. 
• Wrap 4 corn tortillas in foil and warm at 400 degrees for 5 minutes. 
• Spread black bean and verde sauce mixture on the bottom. 
• Divide roasted sweet potatoes, black bean mixture, and avocado slices among 4 corn tortillas. Grate cheese over the top. 

No need to wait for Cinco de Mayo to enjoy these jumbo pasta shells stuffed with a taco filling of beef, corn, black beans, and tomatoes, then covered with low-fat cheese and baked in salsa, when the Taco Station at the Reindeer Bar has it as one of their daily selections. I am including the recipe in case you want to make a cozy dinner on a chilly evening.  

Taco Stuffed Shells

Cook's notes: The filling is enough for 24-26 cooked jumbo pasta shells. Recipe adapted from closetcooking.com 

Ingredients: 

• 1-12 oz. box jumbo pasta shells
• 1-lb. ground beef or Italian sausage 
• 1 tablespoon oil
• 1-1/2 cups sweet onion, diced
• 2 teaspoons dry taco seasoning mix
• 1 cup canned Mexicorn, drained
• 1 cup black beans, drained and rinsed
• 1-14.5 oz can Diced Tomatoes Chili Ready 
• 1 jar 16 oz. salsa (mild or hot), divided
• 2-1/2 cups shredded low-fat Mexican cheese 

Directions:

• Remove 26 shells from the box. Add to boiling water and cook al dente about 6 minutes. Stir a couple of times to prevent the shells from sticking together. Drain and lay in a single layer on paper towels or wax paper. 

• Cook ground beef with onions in oil. Crumble meat, drain, and wipe the pan clean. Add meat back into the pan. 
• Sprinkle meat with taco seasoning. Add in canned chunky tomatoes, black beans, corn, and 1-1/2 cups cheese. Cook for about 5 minutes until the cheese is melted. 
• In a 13 x 9 pan, spread 1/2 jar of salsa evenly in the pan. Fill shells with taco mixture. Arrange filled shells in the pan. Add the leftover meat mixture to the baking pan. Sprinkle 1 cup of cheese over the shells, then drizzle with the remaining salsa. 
  

• Bake at 350 degrees covered with foil for 15 minutes. Add the rest of the cheese to the pan, remove foil and cook for 8 minutes more.

Book Review The Brothers Brown Part Two

Author R. G. Stanford undertook a personal genealogical search looking for her extended family, which she had never known. Finding her paternal grandmother's birth certificate, December 27, 1894, was an unexpected discovery, sending her on a continued journey through Federal Census records, National Archives documents, newspaper articles, court records, and cemetery visits to learn more about her family and unravel some mysteries that evolved along the way. One of the author's biggest surprises was discovering her Choctaw heritage, which she had not previously known. After 20 years of genealogical research, Stanford realized she was the keeper of a family story. And so Stanford's debut novel, "The Brothers Brown," a family saga, evolved into Book One. Most of the main events in the story are true, while some characters and events are entirely fictional. My interest was piqued, and I was hooked by the book's introduction. I took a deep dive and stepped back into late 189os Indian Territory for Book Two of the Brown family saga. Since I had read book one of the series, I was eager to catch up, and Stanford's newest book did not disappoint. Themes of family loyalty, forgiveness, redemption, addiction, and depression are addressed in the story. Book Two can be considered a standalone novel as Stanford skillfully incorporated details from Book One into Two to keep readers in the loop.

Robert, Matt, Albert, and Ben were raised in a very close-knit family. In Book Two, Matt is still reeling from his brother Robert's accidental death. Matt meant to protect him, but instead, his reckless behavior killed him. Matt idolized Robert, who taught all of the brothers how to ride, fight, play cards, and get drunk. Matt carries the weight of his brother's death with moments of madness and remorse. He continues to struggle with a fragile marriage and broken relationships. Yes, many of the characters were flawed, but I did find myself rooting for them, hoping each one would find their way to peace and happiness.  Matt's wife, Milla, brings the Choctaw Nation to the forefront as Stanford created scenes that incorporated tribal customs and celebrations. 

Stanford brings her family's past to life with vivid descriptions of the landscape and the 1890s. She skillfully uses dialogue to develop characters with motivations, emotions, fears, and flaws that drive them to behave in ways relevant to the time period by making sure actions are consistent with their personalities. There was no shortage of action in this historical fiction.  Many emotionally charged and heart-stopping scenes will tug at your heartstrings. Danger seems to lurk around every corner, as the characters take many risks.   

The storyline moves at a good pace, and the pages just flew by. I was stunned when I came to the end of the book, wishing there was more. Now I am hoping Book Three won't be too long of a wait. I need to find out what happens next with the Brown family members. 

All About The Author R.G. Stanford

Raised on the beaches of South Texas, R.G. Stanford has always been drawn to stories that transcend time. That passion was ignited in 1976 with the discovery of Anne Rice’s Interview with the Vampire, and deepened with The Feast of All Saints just a few years later. Though historical fiction wasn’t an immediate calling, a personal journey into genealogy changed everything.

With no close relatives nearby, R.G. Stanford turned to online resources in search of extended family. That search became a twenty-year journey through genealogy websites, Federal Census records, the National Archives, and old newspapers. Along the way, R.G. Stanford uncovered incredible stories about her family and the people who once lived in the Choctaw Nation, Indian Territory.

Compelled to record the truth of her family in the lore, sprinkled with imagination, R.G. Stanford is a history lover, a research buff, and a passionate genealogy enthusiast. She is also a mother, a grandmother, and a teller of stories, now living near Orlando.

Brunch at the Reindeer Bar

 Welcome to the Grand Re-Opening 

of the Reindeer Bar

So many stations to choose from with a variety of selections. May I suggest that on this Grand Re-Opening Day, head to the brunch station and check out all the offerings? Then head to the drink/ appetizer station for a festive holiday drink. Recipe links for the photos are available. 

Check out the previous posting for some Reindeer Bar backstory.   

Eggs Benedict Casserole

http://sockfairies.blogspot.com/2016/12/holiday-brunch.html

Overnight Breakfast Pie

https://sockfairies.blogspot.com/2015/12/christmas-brunch-from-seasonal-plate.html

Tex Mex Brunch Cups 

https://sockfairies.blogspot.com/2017/06/weekend-round-up-part-one_25.html

Puff Pastry Egg Brunch Cups

Cook's Notes:

I could not resist one of these Puff Pastry Cups with Balsamic Vinegar Drizzle. I spoke with the chef, who gave me some extra tips on preparing this brunch dish. 

Cook's Notes: A puff pastry cup topped with ham, cheese sauce, and an egg makes brunch entertaining look effortless. The cheese sauce can be made early in the day as well as dicing the ham for an easy prep. It was recommended to use small or medium eggs as large ones spill over in the muffin tin. The recipe makes 9 brunch cups using 1 sheet of puff pastry.
Recipe adapted from pinchofyum.com
Ingredients:

• 1 thawed puff pastry sheet-keep chilled until ready to use.
• 1 tablespoon butter
• 1 tablespoon flour
• 1/2 cup milk or half and half
• 1/2 teaspoon Dijon mustard
• 1/2 cup grated Swiss cheese or sharp cheddar
• 9 small or 9 medium eggs
• 1-1/2 cups -2 cups diced deli ham
• 1 cup cherry tomatoes, diced into thirds
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon Herbes de Provence
• Chopped fresh chives or dill
• Salt and pepper to taste 

Directions:

• Lay out pastry sheet on a large sheet of wax paper. Roll out gently to merge perforations. Cut the pastry into 9 equal squares with a pizza cutter.
• Line each well of a muffin tin with one puff pastry square, pressing it firmly to the bottom and the sides. The edges should come just over the top of the muffin tin. Chill muffin tin with pastry cups for 45 minutes. 

• Dice ham and tomatoes and set aside.

• Cheese sauce: Melt butter in a saucepan over medium heat. Whisk in flour and combine. Add milk and mustard, whisk to make smooth. Bring to a simmer, whisking until the mixture thickens. Remove from heat and stir in cheese, blend until smooth. Cover and set aside. Keep at room temperature
• Fill each cup with a spoonful of cheese sauce. Sprinkle diced ham and tomatoes over the cheese sauce.
• Crack one small or medium egg into each cup.
• Sprinkle each egg cup with dried spices. 
• Bake for 16 minutes or until the egg is set and the puff pastry is browned. Optional topping fresh chives or dill. Salt and pepper to taste. Drizzle with balsamic vinaigrette and serve immediately. 
  

Balsamic Vinaigrette

Cook's Notes: The Balsamic Vinaigrette can be made the day before and refrigerated in a screw type jar. Be sure to reshake it.

Ingredients:

• 2 tablespoons olive oil  
•  2 tablespoons dark vinegar
• 1/4 teaspoon Dijon mustard
• 2 tablespoons maple syrup
• 1 minced large garlic clove 

Directions: 

Add the ingredients to a blender and blend until smooth. 

I stopped by the drink station and could not resist getting a Christmas Mimosa
Recipe adapted from houseofyumm.com and serves 1 and is easily multiplied.
Ingredients:

• 1/4 cup pomegranate juice
• 2 tablespoons orange juice
• 1/3 cup champagne

Directions:

• Add the pomegranate juice and orange juice to a champagne glass. Top with champagne. Serve immediately and enjoy!

Reindeer Bar Returns

 GRAND RE-OPENING

REINDEER BAR

Limited Run December 7-20

The popular Reindeer Bar first appeared on Ever Ready in 2014, offering food and drink ideas for the holiday season. Its first featured food idea was a Laughing Cow cheese product turned into reindeer food.

https://sockfairies.blogspot.com/2014/12/reindeer-bar.html

Over the years, various holiday offerings with recipes have been shared. Several years ago, the Reindeer Bar expanded its offerings with a drink-and-appetizer station, a taco bar, a saladand-dessert station. This year's newly added station is  brunch which will kick off the Grand Opening on Sunday December 7th.

For the next two weeks, Ever Ready will take you on an exploration of holiday treats, bringing back some of your favorites as well as introducing new recipes.
First off, we need to toast the return of the Reindeer Bar with a festive Pomegranate Martini.

A Pomegranate Martini is the perfect cocktail for any celebration. Jewel-toned and full of vibrant flavor, this drink brings a balance of tart and sweet that’s so refreshing. Serve it during the holidays, on a girl’s night, or anytime you want to feel a little extra festive! This recipe makes two drinks. I would suggest not to add arils (pomegranate seeds) as they just sink down in the glass.
Ingredients:

• 4 oz. pomegranate juice
• 3 oz. vodka
• 1 oz. white (dry) vermouth
• 1 oz. orange liqueur, such as triple sec
• 1/2 oz. simple syrup
•  orange twists, to garnish

Directions:

• For the martini: 
• In a cocktail shaker filled halfway with ice, combine the pomegranate juice, vodka, vermouth, orange liqueur, and simple syrup. Cover and shake vigorously for about 15 seconds.
• Strain into 2 martini glasses and garnish with an orange twist.

Chai Cookies

Chai Cookies

If you’re looking for a new cookie to add to your repertoire, I can’t recommend these chai cookies enough. ♡ Cinnamon, cardamom, ginger, allspice, and black pepper combine to create an aromatic blend that transforms a plain, chewy sugar cookie recipe into a complex, comforting treat. “Chai” literally means “tea” in Hindi. In India, chai isn’t just a type of tea…it is tea!

Here in America, chai refers to a spiced, milky black tea. The spices usually include green cardamom, ginger, cinnamon, and black pepper. Sometimes other spices such as cloves or star anise are used as well.

These cookies remind me a bit of chewy ginger molasses cookies with that same ultra-soft center and those irresistible sparkly, crackled, sugar-coated edges.  They’re just so delicious and cozy this time of year.  The recipe was adapted from Gimme Some Oven website.  

Chai Cookies
Ingredients

• 1 cup  unsalted butter, melted and cooled
• 1 1/2 cups packed brown sugar
• 1/4 cup real maple syrup, not pancake syrup
• 2 teaspoons vanilla extract
• 1 large egg, room temperature and lightly beaten
• 3 cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt

Chai Spice Blend (makes about 1/3 cup)

• 4 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 2 teaspoons ground cardamom
• 1 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon finely ground black pepper

Rolling Sugar:

• 1/2 cup granulated sugar
• 2 teaspoons chai spice blend (taken from above)

Directions:

• In a small bowl, make the Chai blend spices and set aside. In another small bowl prepare the rolling sugar mixture and set aside.   
• Melt the butter in the microwave or in a small saucepan over medium-low heat. Transfer it to a large mixing bowl and let it cool completely (about 20 minutes). Stir in the maple syrup, followed by the brown sugar, and mix until smooth. Mix in vanilla extract and egg, and stir until well combined. Set aside. 

• Combine dry ingredients in a medium-sized bowl by whisking together the flour, cornstarch, baking powder, baking soda, salt, and all but 2 teaspoons of the chai spice blend. (We will reserve some of the chai spice. blend for the rolling sugar mix). On low mixer speed blend the dry ingredients into the wet ingredients. Do not overmix. 
• Cover and refrigerate dough for at least 2 hours (or up to 5 days).
• Stir the reserved chai spice blend into the granulated sugar until evenly mixed.
• Prep for baking: About 30 minutes before baking, preheat the oven to 350 degrees and line a baking sheet with parchment. Scoop dough into 2-tablespoon portions.  Flour hands and roll each ball in the chai-spiced sugar mixture until completely coated. 
• Take a small glass and flour the bottom. Press the bottom of the glass lightly on each cookie dough mound.  
• Bake for 10-11 minutes, until the edges are set and the centers are still soft. Transfer the baking sheet to a wire rack and let the cookies cool for at least 5 minutes. Serve warm and enjoy!

BE READY FOR 

Serendipity and Other Travel Adventures

Shelly Odendahl's newest memoir-travelogue is an open invitation for readers to be armchair travelers while enjoying her travel adventures with her husband, Cliff. They began their travel commitment starting in 1982 with a motorcycle trip across parts of the northern United States for their honeymoon. 

Each chapter in the book is written in chronological order of their travels from 1982 to 2023. From the US, they have traveled internationally to European countries, France, Germany, Switzerland, Italy, then to Australia, New Zealand, Bali, and Patagonia. Vivid descriptions of the places they visited, using sensory details, brought the scenes to life.

A favorite quote from the author that captures the essence of traveling. “Each traveler has their personal point of view, a lens created by their history and beliefs, and what they observed and interpreted from the experience. We each create our own narrative."

Despite their trust in one another and meticulous pre-planning, they encountered unforeseen mishaps that often tested the strength of their personal relationship during their travel adventures. They found being flexible and open-minded a critical reminder when planning itineraries to different places. Once, the Odendahls missed a tour bus trip for unexpected reasons; another time, they ended up traveling hundreds of miles in Italy the wrong way; and an unexpected eye injury while traveling on a motorcycle forced them to cut short their trip and rent a van. But along the way, several serendipitous moments encountered added unexpected joy and fun to their travel adventures. Shelley and her husband relished the opportunity to explore prehistoric art caves in France, attend an Alphorn concert in the Swiss Alps, fly in a small plane over rugged mountain peaks in New Zealand, and unintentionally crash a wedding party in Bali.

There were definite highs and lows for the Odendahls, who planned their own itinerary for trips. Australia marked a shift in their travel style, adopting a more tour-based approach.

Odendahl's conversational narration is heartfelt as well as candid, making it easy for readers to relate to their travel experiences. The travelogue was well-paced and effectively balanced moments of high intensity with slower-paced sections. Many of the places covered piqued my interest to start planning my own trip.

All About The Author Shelley Odendahl

“I write to make connections with other people. I seek to share my experiences by reflecting on my journeys — in the world, and in my personal life.”

Shelley Odendahl is the author of Serendipity and Other Travel Adventures – stories that cover forty years of touring the world with her husband, Cliff.

Shelley also wrote an inspirational book, Realize Your Dreams – Create an Action Plan for Life Transformation, and a time-travel novel, Memory of Rivers – A Past Life Love Story.

She lives in Minnesota with her husband, Cliff, in a place where 10,000+ lakes, scenic rivers, majestic white pines, wildflowers, swans, and eagles nurture her spirit.

Her passions are traveling and writing about traveling, creating watercolors, appreciating art of all kinds, and baking her own Sourdough bread from a starter she created over 5 years ago. She enjoys hiking in National Parks, going to musical performances, and being on a lake in a boat. Shelley is happiest when in the company of her husband, family and friends, with perhaps some food and wine involved. For more information on the author and her writing see link

https://shelleyodendahl.com/about/.

Thanksgiving Recap and Puff Pastry Turkey Pot Pie

 There's no better way to spend the holiday than with friends and family. 

My husband relished his job carving the turkey and the fact that he had an occasion to wear his new apron.  

Creativity abounded with several guests' food contributions. Martha's autumn cookies added a festive touch to the occasion. We also enjoyed Toni's decadent pumpkin cheesecake. 

Ann's roasted veggies were quite cleverly served in individual packets.

Chris shared his baking expertise with a homemade sourdough loaf.

And I followed up with the traditional mashed potatoes, gravy, and dressing sides. We all ate well!

So with that being said, there were turkey leftovers, so I reimagined a new meal.  

Turkey Pot Pie

A comfort food that's filled with a delicious creamy filling, topped with puff pastry. 

Cooking Tips: I used leftover turkey, but a rotisserie chicken can be substituted. Chop the veggies the day before needed and store them in the refrigerator in separate containers. Thaw puff pastry in the fridge and keep it cold until ready to use. 

Ingredients:

• 1/4 cup butter
•  1 cup each diced sweet onions, carrots, and celery 
• 3 minced garlic cloves
• 3 cups meat, diced
• 1/4 cup flour
• 1/2 cup each half and half and apple cider
• 2-1/2-3 cups chicken broth 
• 1/2 teaspoon herbes de Provence or thyme
• 1 tablespoon parsley flakes
• Pinch red pepper flakes
• 1-1/2 cups parmesan cheese, grated 
• 3 tablespoons white wine
• Salt and pepper to taste
• Optional 1 cup petite frozen peas
• 1 puff pastry sheet
• 1 large egg

Directions:

• In a large skillet, melt butter and sauté onions, celery, and carrots for 3 minutes. Add in garlic and sauté 1 minute more. Cover to sweat veggies on medium low for 8 minutes or until carrots and celery are tender.
• Uncover and sprinkle with spices and flour. Mix well.
• Add half-and-half, cider, and broth. Mix well.
• Add the cheese and cook on low until the sauce thickens. Add a pinch of red pepper flakes, salt, and pepper. If using peas, add them now.   
• Place filling in an oven-safe bowl. Preheat oven to 400 degrees. Cool to room temperature before adding puff pastry squares. 

• Lay a large sheet of wax paper on the counter and flour it. Lay one puff pastry sheet on a sheet of wax paper. Cut out equal-sized squares with a pizza cutter. Randomly add over the filling and overlap so it entirely covers the sauce. 
• Brush puff pastry with an egg wash and bake for 25 minutes. .