Newsletter: In the Kitchen: Gingerbread houses and more holiday cookie ideas
Finished gingerbread beach surf shack.
Can you believe we're halfway through December already? If you don't have enough holiday projects to keep you busy, we've revisited the classic holiday gingerbread house. But instead of the traditional snow-covered house, we've decided to create a beach surf shack. (Forget snow; some of us don't even know what rain looks like in Southern California.) And if you're still looking for holiday cookie recipes, we have plenty of tempting ideas to help you out.
And if you're still looking for gifts for the baker or cook in your life, we have a few great suggestions — including a cloth pie carrier and breakdown of top-quality California olive oils. Finally, we offer some sweet after-dinner wine ideas, whether you're thinking gifts or just want to drink your dessert after dinner.
A gingerbread beach shack
For many of us, gingerbread houses are as much a part of Christmas as decorated trees and candy canes. Whereas some people vary the traditional ski chalet or wood cabin by turning their gingerbread houses into cathedrals, castles, Hogwarts or Downton Abbey, we decided to make a gingerbread surf shack this year. Maybe blame the lack of snow in Southern California, at least at sea level. Check out our tips and handy how-to guide.
Bob Chamberlin / Los Angeles Times
More cookie recipes
Sometimes you just want a no-bake cookie recipe that's short, sweet and easy. Of course, there's an added bonus if it includes bourbon. This take on the classic bourbon balls cookie comes courtesy of reader Kate Wheeler of Pasadena. She was a finalist one year in our L.A. Times Holiday Cookie Bake-Off.
It's just one of the holiday cookies we're featuring every day on our Daily Dish blog. From sugar-covered wedding cookies to simple coconut macaroons, vegan almond sables with cacao nibs and more, you'll find something to satisfy every sweet tooth.
Recipe: Bourbon balls
Glenn Koenig / Los Angeles Times
Gift ideas for bakers
Here’s a gift for all those avid pie bakers out there. Instead of a basket or box, they can tote that freshly made pie to a dinner party in a cloth carrier. Why didn’t someone think of this sooner? The carrier is made by San Francisco company Aplat. "A plat," which means “a dish” or “is flat” in French, is also the name that designer Shujan Bertrand gave her handy carrier, which allows you to slide the pie in without disturbing its crust or filling. S. Irene Virbila reports.
Albert Law / Aplat Inc
California olive oil
Looking for a last-minute stocking stuffer? Consider a bottle of California olive oil. Russ Parsons tracked down some of the best. "Even just five years ago California oils had a reputation for being of variable quality, with the few good ones being too expensive compared to the best oils of other countries," he writes. "That's no longer the case. A recent tasting of prize-winning oils from California turned up great finds at every price."
Amy Scattergood / Los Angeles Times
Drink your dessert
To counter all the cookies, sweets and other desserts you're sure to encounter over the holidays, S. Irene Virbila offers some helpful suggestions. "As an alternative, how about a dessert wine that you can sip on its own as dessert — or pair with something that's not quite so sugary? Nut cookies, bittersweet chocolate shards or a hazelnut or walnut torte are all ideal. A half bottle should do nicely for six or sometimes even eight." She shares five of her favorites.
Bob Chamberlin / Los Angeles Times
Jonathan Gold's 101
The 101 is here! Jonathan Gold’s 101 Best Restaurants, the authoritative annual guide to local dining, is online for subscribers. Find the list at latimes.com/jonathangold. Official hashtag #JGOLD101.
Feedback?
We'd love hear from you. Email us at food@latimes.com
Love cooking as much as I do? Follow me on Twitter: @noellecarter
