Kids in the Holiday Kitchen
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Kids in the Holiday Kitchen: Making, Baking, Giving
The holidays are a time when everyone just wants to create. Weather it be crafts, gifts or yummy treats to eat- the time that we get to spend together is so much better spent when we get our hands sticky, right!? Kids (and even adults) of all ages will find some eye-catching pictures in Kids in the Holiday Kitchen, pictures that will reel them right in to want to make the recipes/crafts. From the Stuffed French Toast (on page 14), the Sugarplum Lollies (p. 36) to the crafts of Stellar (felted) Stockings (p. 81) and the Let There Be Light (colourful beeswax candle) (p. 88) there is more than enough so that everyone in the family will find a “must make”.
These projects are made to be kid friendly and most kids preschool age and older could do a portion of the work with a parent helper. Older kids could do them completely by themselves. It is a way that children can take ownership of making their gifts for their teachers, aunts or that special friend that needs a little encouragement. It is never to early to encourage giving and Kids in the Holiday Kitchen encourages a season of giving all year round, even from the littlest hands. This books gets two thumbs way up from me. I am leaving you with a recipe from the book that would be perfect for your New Year’s celebrations!! Yum.
New Year’s Nuggets
Chocolate-Caramel Popcorn, from Kids in the Holiday Kitchen (p. 45)
You’ll Need:
1/2 Cup Dried Yellow Popcorn
Scant 1/4 Cup Water
3 Tablespoons Canola Oil (optional)
1/4 teaspoon orange extract (optional)
1 Cup Sugar
8 Ounces Milk Chocolate
1/2 Cup Light Corn Syrup
What to do:
1. Pop the popcorn.
2. Line several cookie sheets with parchment paper.
3. In a heavy-bottomed saucepan, combine the sugar, corn syrup and water. Heat over medium-high heat until golden brown, and 5 minutes. Stir gently, add the orange extract, if using, stir again. Add some of the popcorn and coat it with the caramel. use a wooden utensil to help coat the corn. Place the coated kernels on the parchment paper to cool. Repeat.
4. When cool, break up the clumps of caramel corn, keeping the corn clumps on the parchment.
5. Heat the chocolate over low heat in the top of a double boiler, or in a metal bowl over a saucepan filled with 1 inch of hot water (creating your own double boiler). Heat the chocolate until it’s smooth, 3 to 4 minutes. Make sure the chocolate doesn’t burn.
6. Fill a ladle with the melted chocolate and lightly drizzle over the caramel corn. Let the chocolate caramel corn cool for 30 to 45 minutes. To make gifts, put small batches in cellophane bags; otherwise, wrap in parchment paper and keep in a Tupperware container in the refrigerator for 3 to 5 days.
Makes 4 Cups
Watch Chronicle Book’s Kids in the Holiday Kitchen book trailer:
Title: Kids in the Holiday Kitchen
ISBN: 9780811861397
Subtitle: Making, Baking, Giving
Author: Jessica Strand & Tammy Massman-Johnson
Photographer: James Baigrie
Publisher: Chronicle Books
Subject:Holiday – Christmas, Crafts for Children, Handicraft, Recipes
Publication Date: November 2008
Pages: 95
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