Riverside Lights Amherstburg ~ December 17th The displays are located in two connected parks in Downtown Amherstburg: The Navy Yard Park and Toddy Jones Park. TIME: Any evening 5:30pm to 9:30pm until January 1st, 2016 to view the light show and christmas card display
GINGER MOLASSES PANCAKES
-1 1/2 cups all-purpose flour
-1 teaspoon baking powder
-1/4 teaspoon baking soda
-1/4 teaspoon salt
-1/2 teaspoon ground dried ginger
-1 teaspoon ground cinnamon
-1/2 teaspoon vanilla extract
-1/4 cup molasses
-1 1/2 cups water
1.Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined — a few lumps are okay.
2.Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
EGGNOG CREME BRULEE
-2 cups eggnog
-4 egg yolks
-1/4 cup white sugar
-3 ounces mascarpone cheese, softened
-1 dash ground nutmeg (optional)
-1 dash ground cinnamon (optional)
-1 teaspoon vanilla extract (optional)
1. Preheat oven to 350 degrees F (175 degrees C). Place 4 ramekins or custard cups into a shallow baking dish, and fill the dish with water to half-way up the sides of the ramekins.
2. Pour the eggnog into a pan over medium heat. Cook and stir occasionally until the mixture simmers, about 10 minutes.
3. Meanwhile, place the egg yolks and sugar into a mixing bowl; beat until light colored and frothy. Stir in the mascarpone until well blended and smooth. Whisk 1/4 cup of the heated eggnog mixture into the eggs. Gradually whisk the remaining eggnog into the eggs. Pour the mixture through a fine sieve to remove any egg strands. If desired, stir in the nutmeg, cinnamon, and vanilla. Pour into the prepared ramekins, dividing evenly.
4.Bake in preheated oven until custard has set, 30 to 45 minutes. Centers should wiggle slightly when shaken, but not be soupy.
5.Remove from oven and cool 30 minutes; refrigerate at least 3 hours before serving.
TANGY HONEY GLAZED HAM
-1 (10 pound) fully-cooked, bone-in ham
-1 1/4 cups packed dark brown sugar
-1/3 cup pineapple juice
-1/3 cup honey
-1/3 large orange, juiced and zested
-2 tablespoons Dijon mustard
-1/4 teaspoon ground cloves
1.Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.
2.In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.
3.Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.
SOFT CHRISTMAS COOKIES
-3 3/4 cups all-purpose flour
-1 teaspoon baking powder
-1/2 teaspoon salt
-1 cup margarine, softened
-1 1/2 cups white sugar
-2 teaspoons vanilla extract
1.Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
2.Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
3.Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.