HOLIDAY LAUGHS
Creating a Holiday Masterpiece
How to Decorate Your Gingerbread House Like a Pro
One of the most popular holiday traditions has become making and decorating gingerbread houses. The tradition began in Germany in the early 1800s and originated from Grimm’s “Hansel and Gretel.” Some shy away from the idea of making their own gingerbread house, but have no fear — if the Germans did it in the early 1800s, so can you! To simplify things, many gingerbread houses come with baked pieces and a full decorating kit. This helps you have more time for the best part: the actual decorating! Each kit usually comes with fun candy and icing, so you can make something really kick-butt for the holidays! Icing will be your best friend. Think of it as the yummy glue that holds everything together while also acting as a colorful trim for your gingerbread house. However, because it’ll keep the house from falling, be sure to use a lot! Spice drops also make for a great trim and “roofing,” just use icing to hold them in place. Alternate between colors or use a variety to make your house really pop. M&Ms are certainly a must-have for anyone decorating their gingerbread house. Not only are they delicious, but they also make cute, little accents all over the house and yard. Mini cookies of your choice may also make a deliciously good-looking roof. Try layering them up for a dimensional look! And, for extra pizazz, strategically place mini candy canes throughout the yard and on either side of the front doors and windows. If you want to get really detailed, try using actual candy bars as fire logs in the fireplace. Just be sure to store your gingerbread house in a cool area so nothing will melt! Whether you prefer a simple gingerbread house or a flashy one, any and ALL candy can be used! Get decorating and be sure to have a bite of candy along the way!
Crispy Fish With Brown Butter Sauce Inspired by AmbitiousKitchen.com
Want to enjoy the decadence of the holiday season without adding too much to your waistline? Swap red meat for fish and serve this delicious, easy dish.
INGREDIENTS
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1 tbsp olive oil
4 5-oz Chilean sea bass or salmon fillets, skin-on
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Salt and pepper, to taste 6 tbsp unsalted butter, cut into pieces 1/2 cup blanched hazelnuts, chopped
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2 tsp lemon juice
Lemon wedges, for garnish
DIRECTIONS
1. In an unheated skillet, add oil. Season fish with salt and pepper, then add to skillet (skin-down). 2. Heat the skillet to medium and cook for 4 minutes. With a spatula, press each fillet down, rotating between fillets every few seconds. When the skin begins to crisp, stop pressing and cook 8–10 minutes, then flip and cook for another minute. Remove the fish. 3. Wipe the skillet clean and return to medium heat. Add the butter and hazelnuts. Heat, swirling continuously, until butter foams and browns. Remove from heat. 4. Stir in lemon juice and season to taste. Pour over fish, garnish, and serve with salad.
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