GINGERBREAD TEA PARTY

It’s the time of year for traditions and making a gingerbread house is one of my favorites.  Our family used to make one each Christmas with a different theme each year.  Hosting a gingerbread house tea party allows a time to enjoy friends and create a miniature version to take home or give as a gift.  Great for grandkids and older kids-at-heart too!!

Each guest will make their own miniature gingerbread house and create something unique and beautiful.  Here is the list of ingredients and instructions:

 

EASY GINGERBREAD HOUSES
Royal Icing
quart size zip lock bag (to pipe icing)
6 graham crackers/house
candy to decorate
8” cardboard circle wrapped in foil/8” scalloped cake decorating circle

            1. In advance (at least the day before), make royal icing and build the houses.  Place royal icing in bags for each participant (set these aside) plus one for building.  Cut a small hole in one corner of your building bag – you can always make it bigger if necessary. 

ROYAL ICING
3 egg whites
1/2tsp cream of tartar
1lb sifted powdered sugar
               Beat egg white and cream of tartar until frothy, then gradually add powdered sugar until mixture is very stiff.  Keep covered with a damp towel, because it dries very quickly or place in individual quart zip lock bags.

            2. Build the houses for each participant – they need time to dry and harden before decorating.  Cut graham crackers with a sharp knife: 3 halves for the base and sides, 2 whole with upper section cut to a point for the ends and 2 whole for the roof.  Glue (with icing) the base to the circle, add all four walls, gluing together at edges and take a break – have a cup of tea!  Finish by adding the roof with icing glue and then set them all aside to completely harden for the party.

            3. On the day of the party, place candy in dishes down the center of the table and place gingerbread houses and icing bags at each place setting.  Here is a list of some candies and items that may be used to decorate – include several with suggested uses:

Roof shingles: Necco Wafers, crunchy square cereal, sugar-coated shredded wheat cereal
Doors: Andies Mints, wafer cookies
Windows: peppermints, gumdrop rings, square pretzels
Pillars: candy canes, pretzel sticks
Brick: Red licorice bites
House Decorations: M&M, gumdrops, junior mints, jelly beans, cinnamon red hots
Fence: pretzel twists, gum drops
Stepping stones: vanilla wafers, peppermints
Shrubs: spearmint leaf jelly candies

Optional: Serve this refreshing iced tea and dip to use up the extra graham cracker pieces and prevent nibbling on the decorations!

Iced Tea with Ginger, Mint and Honey
6c water
1/4c ginger, peeled and sliced
2Tbs green rooibos tea in a muslin bag
1/2c mint leaves plus extra to serve
1/3c honey
1 lemon
               Combine the water and ginger slices, then bring to a boil.  Add tea and mint, cover and steep 15 minutes.   Strain, mix in honey and juice of half a lemon.  Cool before refrigerating.  To serve, thinly slice remaining lemon, add to glass with ice and tea plus a sprig of mint.

Gingerbread Cheesecake Dip: Beat 1-8oz cream cheese until smooth, then add 1/4c brown sugar, 1/4c powdered sugar and 3Tbs molasses until smooth and combined.  Add 1tsp ginger, 1tsp cinnamon and mix until combined.  Add 1 1/2c fresh whipped cream and beat until combined.  Chill until ready to serve with graham crackers or on scones. Dip can be stored in an airtight container for up to 1 week in the refrigerator.

            4. Turn on festive music and let the creative decorating begin!

After the creations are finished, have everyone clean up the area and set the table for tea using the unique miniature houses down the center of the table.  Pick and choose from these ginger inspired recipes according to time and participants:

SOUP

Creamy Coconut Carrot & Ginger Soup
10 large carrots, peeled and chopped
1 medium onion, chopped
3-­4 inch long fresh ginger root, chopped
1 tablespoon oil
1 can coconut milk
4 cups water
               Place chopped vegetables and ginger in bowl, coat with oil and place on cookie sheet.  Roast at 400 degrees for 30 minutes or until tender.  Blend the vegetable mixture with a combination of coconut milk and water and puree until smooth and creamy.  Warm gently and serve.

SAVORIES

Fresh Veggie Rolls
1 avocado, sliced
1 medium carrot, sliced into matchsticks
1/2 cucumber, sliced into matchsticks
red leaf lettuce
8 round rice paper sheets
8 ounces of rice/soba noodles
               Cook rice noodles according to package, rinse and set aside.  Fill a large, wide bowl, halfway with warm water. Place a clean towel onto a flat surface next to the water bowl.   Take a piece of rice paper, dunk it into the warm water for about 30-40 seconds, until it softens.  Carefully lay the rice paper onto the towel and place about 2-4 pieces of each ingredient in a bundle on one end of the rice paper.  Fold the rice paper closest to the ingredients overtop.  Then fold the two opposite sides over the center like a burrito and then roll down the remainder of the paper until it is fully sealed.  Serve with Peanut Ginger Sauce. 
Peanut Ginger Sauce
1/3c water
3Tbs peanut butter
2Tbs soy sauce or liquid aminos
1tsp sugar
1/4tsp ground ginger
dash red pepper flakes
1 minced garlic clove
               Combine all ingredients and thickened over medium heat for 5 minutes.  Put sauce into small serving dishes and serve with veggie rolls.

Easy Ginger Lime Roasted Shrimp
1Tbs olive oil
juice & zest of fresh lime
1tsp ground ginger
½tsp garlic powder
1½ pounds large shrimp, peeled and deveined
               Whisk together all ingredients except for shrimp and season.  Toss shrimp in mixture until coated, then spread evenly on a baking sheet and bake at 400­ degrees for 30 minutes until shrimp are done.

SCONES

Basic Scones: Combine 2 c flour, 1/3 c sugar, 1 tsp baking powder, 1/4 tsp baking soda and 1/4 tsp salt in a mixing bowl.  Cut in 8Tbs butter until mixture resembles coarse crumbs.  Combine an egg and 1/2c plain yogurt until well blended, and then add to dry ingredients until they are moistened.  Knead on floured surface until dough holds together.  Divide dough in half and pat out each into a 1/2 inch thick circle and cut into 6 wedges.  Place on greased baking sheet, brush with milk and sprinkle with sugar.  Bake at 350 degrees for 12-15 mins or until golden brown.
     Chocolate Chip Gingerbread Scones: Add 2tsp ginger and 1tsp cinnamon to flour mixture.  Add 1/4c mini chocolate chips to coarse crumbs.  Add 1Tbs molasses and 1tsp vanilla extract to egg and yogurt mixture.
     Lemon Ginger Scones: Combine 1/2c chopped fresh ginger, zest & juice from a lemon and 1/4c sugar in food processor until a paste forms.  Add paste to egg & yogurt mixture.

     Gingerbread Almond Butter: Put 2c raw almonds in a food processor and process 15 minutes or until smooth.  Add 1Tbs molasses, 2tsp maple syrup, 1tsp coconut oil, 1tsp cinnamon, 1tsp ginger, 1tsp vanilla extract and a pinch of salt, then process 10 more minutes until smooth.  Store at room temperature and serve on basic scones.

SWEETS

Gingerbread Tea Cakes: Combine 1 yellow cake mix, 2tsp ginger, 1 tsp cinnamon, 1/2 c plain yogurt and 1c molasses, then whisk until just mixed. Pour into greased mini muffin tins and bake at 350 degrees for 15 minutes.  To serve:  Combine 1/4 c fresh lemon juice with 3/4c powdered sugar to make a glaze, turn the tea cakes upside down and drizzle tea cakes. Decorate with finely chopped crystalized ginger.

Chocolate Gingerbread Truffles
2c broken gingersnap cookies
1c broken oreo cookies
4oz cream cheese
4oz white chocolate
chocolate sprinkles
               Place cookies in food processor until they form fine crumbs, then add softened cream cheese until fully combined.  Shape dough into 1” balls, place on lined cookie sheet and freeze for 30 minutes.  Prepare coating by melting chocolate, then dip each ball into chocolate and place back on cookie sheet and top with sprinkles.  Repeat until all are coated, then refrigerate 15 mins. or until set.  Store in airtight container in fridge or freeze.

Triple-Ginger Cookies
2 1/2c flour
1/3c minced crystallized ginger
2tsp baking soda
1/4tsp salt
3/4c butter
1c brown sugar
1 egg
1/4c molasses
1 1/2tsp finely grated fresh ginger
1 1/2tsp ground ginger
1tsp ground cinnamon
1/2tsp ground cloves
1/3c sugar
               Combine flour, crystalized ginger, baking soda and salt.  Beat butter and then add sugar until creamy.  Add egg, molasses, fresh ginger and spices blending well, then gradually add flour mixture.  Roll dough into balls, roll in sugar and place on lined baking sheets 2” apart.  Bake at 350 degrees for 15 mins or until surfaces crack and cookies are firm around edges.  Cool completely and store in airtight container.

“Let us come before him with thanksgiving
and extol him with music and song.
For the Lord is the great God,
the great King above all gods.”
Psalm 95:2-3