A Gingerbread House Challenge for the Holidays

392126_288277217881853_487333231_nSome people must really have a lot of time on their hands – and it’s a good thing because this is really a work-of-art gingerbread house.  Which brings up several questions for me that maybe you can help me with.  First: if you spent all the time making an elaborate gingerbread house would you really invite people over to eat it?  Second:  Have you ever eaten a gingerbread house?  I realized that after a lifetime of seeing them in store windows and kits for them in fancy ass “housewares” places I don’ t think I have ever been in the same room with a gingerbread house where it was being offered up for the eating? And lastly, has anyone out there ever made a gingerbread house and if so did you eat it and was it from a kit of did you wing it?

Ok now I feel better.  Look forward to hearing from you.  xoxo



About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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3 Responses to A Gingerbread House Challenge for the Holidays

  1. Leslie-Anne says:

    I have made many gingerbread houses over the years, using a recipe from the Toronto Star that I got when I was in university (remember when?) All of them were beautiful (in my opinion) and all were delicious! There is no point in making a gingerbread house if you are not going to eat it. I believe it is traditional to eat it on New Year’s Day but if you have kids anytime after Christmas is a good time. The ones from kits are not so tasty, but the candy is still good!

  2. Amy says:

    We make gingerbread houses every year and Don’t eat them because:

    1) In order to get them to stand up properly, you overbake the dough. Our houses are hard as a rock, and not very tasty (but quite structurally sound)

    2) Add to that initial hardness the fact that they’ve been sitting out all month…by Christmas they’re stale.

    3) This whole gingerbread baking/ decorating deal is a family affair. That means there’s at least five people sticking their hands in the candy, including three small children. I’m a total germaphobe, so ew.

    Instead we smash them with hammers at midnight on new year’s eve. Hey, whatever floats your boat, right?

    • urbanfoodguy says:

      Thanks for this – it actually sums up whatI have always thought about Gingerbread houses. I thought about making one this year but instead went with Baumkuchen – a German version of Buche du Noel….it was 3 am when I realized with horror that I used bread flower in the sponge cake. I can only hope that by the time we get to dessert my guests will be tipsy enough to not care!

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