Food is centerpiece of holiday events

11/28/2004

Festive foods and menus are a big part of area holiday events, from special dinners to fund-raisers.

Among the upcoming events that include food are:

The Hancock Historical Museum s 10th annual Victorian Christmas Dinner will be at 6:30 p.m. Dec. 10 and 11 at the Bicknell-Lishawa home at 1017 South Main St. in Findlay. The five-course dinner begins with wassail followed by winter vegetable soup, molded cranberry salad, a choice of entrees with redskin potatoes and snap peas, and assorted breads. Desserts will be followed by savories of cheeses, nuts, and fruits.

Guests are invited to dress in Victorian style. Valet parking is provided by coachmen. Guests are greeted at the door by a butler and a calling card is presented to the butler so he can announce the guests.

The first Victorian Christmas dinner was held at the Victorian home of Ed and Jan Sartore on North Main Street. All other dinners have been at the South Main Street homes.

The event raises money for the museum and stimulates historical awareness. Cost of the dinner is $65 for members and $80 for nonmembers. Call the museum at 419-423-4433 for reservations. Deadline is tomorrow.

Heralding the Holidays will be Friday through Dec. 5 at Toledo Botanical Garden at 5403 Elmer Dr. The event is sponsored by resident organizations of TBG comprised of both artist and horticultural groups, including the Maumee Valley Herb Society. Each group sells its wares.

Members of the herb society have made culinary blends, herbal vinegars, herbal mustards, dried blends, dilly dip, jams, jellies, and baked items such as sweet breads, muffins, and cookies. There s even quince marmalade and fig jam. They also make beauty and bath products and dried floral arrangements. Refreshments will be sold by Vintage Teas.

Admission is free. Proceeds benefit the TBG and the individual groups. Hours are 5 to 9 p.m. Friday, 10 a.m. to 5 p.m. Saturday, and noon to 5 p.m. Sunday.

The 35th annual Community Christmas will be at 6 p.m. Thursday at St. John Evangelical Lutheran Church at 21140 Toledo St. (Route 579) in Williston. The evening features A Christmas Medley, an ecumenical program hosted by eight area churches. It will begin with a salad and dessert buffet.

Each church is responsible for supplying the salads and desserts. Diane Gerkensmeyer, chairman, estimates there will be 50 salads and 50 desserts plus tea sandwiches prepared by St. John s members. Centerpieces will be gold jewelry boxes stacked with recipes of culinary favors, says Mrs. Gerkensmeyer. Each place setting will have a culinary favor made by the host church: chocolate coffee spoons, reindeer pretzels, and strawberry marzipan among other homemade treats.

Reservations are not necessary. For information, call the church at 419-836-5514.

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Buttery mints are a great addition to any holiday gathering.

Festive Butter Mints

1/3 cup unsalted butter

1/4 cup whipping cream

1/4 teaspoon salt

1 pound (4 cups) powdered sugar

1/2 teaspoon mint or peppermint extract

1 to 2 tablespoons corn syrup

Red or green food coloring, optional

Heat butter, cream, and salt in medium saucepan over medium heat just until simmering; remove from heat. Add sugar and extract, mixing until well blended. Add a few drops of red or green food coloring to portions of mixture as desired.

Knead on clean surface dusted with additional powdered sugar until smooth. Roll into balls or ropes. Form into snowmen, candy canes, or press into candy molds for other holiday shapes. Add 1 to 2 tablespoons corn syrup if mixture is difficult to roll into shapes.

Store in sealed containers for soft mints or loosely covered for dry mints.

Yield: 4 dozen