Great Debate: To Baste or Not to Baste?

Great Debate: To Baste or Not to Baste?

By Jeff Westover (Author bias: I’ve never basted our turkey. After he is stuffed we give him a light rub down with vegetable oil to give him that overall toasty look and then lightly cover him in foil. That foil stays on until the last hour and then it is removed. The habit of opening the oven to squirt the bird in his own juices seems to be a little cruel to the bird and a good waste of some serious football time). While at the grocery store buying my Thanskgiving provisions I heard a man and his wife discussingRead more

Christmas Tradition of Gingerbread

Christmas Tradition of Gingerbread

By Mac Carey Gingerbread is a popular Christmas treat all over the world, in many different forms. Gingerbread first appeared in central Europe in the Middle Ages, made from sugars and spices that had been brought back from the Middle East by soldiers returning from the Crusades. In England, gingerbread only meant “preserved ginger,” referring to the preservative effect of ginger on breads, cakes, and other pastries. It wasn’t until the 15th century that gingerbread referred specifically to the sweet cake made with treacle and ginger. And it wasn’t until the nineteenth century that the treat became associated primarily withRead more

Chestnuts!

Chestnuts!

By Christmasstar It is rarely tried, easy to cook, hard to peel but very tasty. It is the humble Castanea, better known as the chestnut. I tried one years ago from one of those sidewalk carts when living in the Vancouver area but could not remember what they tasted like. I checked out a local store to see if they even sold them, because I really wanted to try them again. I had never thought about eating them other that when singing The Christmas Song (“…chestnuts roasting on an open fire…”) at Christmas. Oh, the store had them, I cookedRead more