Gingerbread Wonderland at Norway House
I love the holidays! I love learning about all the different holiday traditions around the world. One tradition that is shared among many cultures is gingerbread house making. Before I started writing this entry, I started to read more about how these culinary creations even started. It was a fascinating read!
Some interesting things I learned about the history of gingerbread were:
- Queen Elizabeth 1 had gingerbread figures made in the likeness of some of her important guests. History claims she is credited with inventing the gingerbread man.
- In the 17th century only professional gingerbread bakers were permitted to bake gingerbread.
- The tradition of making decorated gingerbread houses started in Germany in the early 1800s.
- The tradition of making gingerbread houses gained popularity after Grimm’s fairy tale of “Hansel and Gretel” was published.
- Since 1991, the city of Bergen, Norway builds a city of gingerbread houses. They claim it to be the world’s largest gingerbread city.
- A 2,520 square foot gingerbread house was made in 2013 in Bryan, Texas and broke the Guinness World Record set for the largest gingerbread house. This house estimated caloric value exceeds 35.8 million.
- You are supposed to be able to eat your gingerbread house. (although I’m always nervous to do this)
I’ve always wanted to try and make a super elaborate gingerbread house. The last house I made was from a kit I purchased at Target. It was fun, but not very artistically exciting.
Last year I made the wonderful discovery of the ‘Food Network Challenge: Gingerbread Champions’, while flipping through channels on the TV. If you ever have a chance to relax for an hour, this show is a must-watch to add to your list. Be advised though, it will make you say things like: ‘That looks like a fun project to try!’, or, ‘Oh that looks easy!’, and the ever popular ‘I could do that!’. Now Google search ‘Pinterest Fails Gingerbread Houses’ for what reality might look like for a first time house maker. It’s pretty funny!
Anyway… to get to the main point of this little write up. Gingerbread Wonderland at the Norway House in Minneapolis! I had the absolute enjoyment of photographing the opening of this amazing event! For their second year in a row, the Norway House has created a city of gingerbread for all to come and see. This year the layout was created with Minneapolis and St.Paul as the theme. The buildings represent actual structures in and around the cities. You’ll find large landmarks such as First Avenue, the new US Bank Stadium, Mill City Museum and the Capital. You will also come across smaller buildings like little houses, trucks, trees and an ice skating rink.
When you go, take the time to look at all the details close up. That’s right, close up. You can get with in inches of each piece. Some of the houses must have taken days, if not weeks, to make. It was inspiring to see all the detail and work people put into these creations! It made me say things like, ‘That looks like a fun project!’ and ‘I could do that!’ (mind you, the second statement was said after looking at an amazing building… while squinting and standing 15 feet away…)
Maybe over the next year I’ll give gingerbread house making another try. Then, possibly you’ll see one of my creations at the Norway House Gingerbread Wonderland!
Gingerbread House Recipe
Ingredients
1/2 cup (1 stick) butter, at room temperature
1/2 cup dark brown sugar
1/4 cup light molasses or dark corn syrup
1 tablespoon cinnamon
1 tablespoon ground ginger
1 1/2 teaspoons ground cloves
1 teaspoon baking soda
2 cups all-purpose flour
2 tablespoons water
For assemblage and decoration:
Melted white chocolate or Royal Icing (recipe follows)
Gumdrops, licorice and peppermint, as desired
Royal Icing:
1 pound (3-3/4 cups) powdered sugar, sifted if lumpy
1 to 2 large egg whites, or substitute 4 teaspoons packaged egg whites and 1/4 cup water
1 teaspoon almond extract, vanilla or lemon juice
Royal Icing:
Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary.
Directions:
House:
In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm.
Preheat oven to 375 degrees F.
Cut out the following paper patterns for the gingerbread house template:
-Two rectangles, 3 by 5 inches, to make the front and back of the house.
-Two rectangles, 3 by 5 1/2 inches for the roof.
-Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom.
-Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway.
-And one piece, 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway.
Roll dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place.
Bake at 375 degrees F for about 15 minutes until dough feels firm.
Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet.
Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened.
Glue sides, front and back of house together at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes).
Glue the two roof pieces to the pitched roof line of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach the entryway to the front of the house.
Continue decorating the house, glueing on gumdrops, licorice and peppermint, as desired.
Links:
Recipe from Food Network
Please excuse any typos, bad grammar, misspelled words, horrible punctuation, or boring writing. I am a photographer after all, not a writer 😉
