Gingerbread Crazy Corn Cobs to decorate a creative place setting
The Thanksgiving feast is a big deal here at the Old Masini Adobe where the heart of Jefferson’s Table abides. It is a collection of traditions coming originally from Monticello with a rich morphing of the families’ culinary talents, through the years. Mr. Jefferson was certainly unaware of this holiday and yet we feel sure he created similar banquets that began with a prayer of gratitude for the harvests’ bounty. We still use some actual recipes from stand out cooks, like Mary Chambers Bankhead’s clove scented pickled beets, and Selma Purgon Bankhead’s, feathery as air, biscuits. We serve Audrey Bankhead Howard’s Savory Stuffing, Beatrice Stockwell’s Tomato Aspic and Ellie Britton’s String Beans every year. We will post a story about our Buffet in early December.
For now we are featuring our youngest star cook who represents the tenth generation descended from Jefferson’s table at Monticello. We are thinking these colorful gingerbread cookies that artfully mimic Indian Corn would have been welcome there?
We started with a good recipe for a sturdy gingerbread like the one on Martha’s website.
We rolled it out and cut corn cob shapes with a knife. Next we took a wooden skewer and laid it on the cookie vertically twice and then marked the kernels in a haphazard pattern over all.
We finished with an egg wash... & baked them off!
Next our little star cook took the baked cookies and began to decorate with assorted colors made with powdered sugar, a tiny bit of water and food coloring. She used a wooden skewer to make big droplets of frosting that look amazingly like big crazy corn kernels.
Next we took some corn husks that are now packaged in the markets for holiday tamale making and we cut them to look like the pointed leaves.
We finished a big basket full to decorate the center of each plate and to have a tasty favor for our guests to take home along with several of the Thanksgiving Buffet 2009 recipes that we printed out.