Similar to last year, I figured tis’ the season to blog about Christmas! But, before I dive into this year’s blog, we at Team Sold in the West would like to extend to all our clients, and readers, a safe and fun filled Holiday season. Now without further a-due… let’s learn about Candy Canes!

As a former Anthropology and Archaeology Major, I enjoy reflecting on the simple things in life, and I find it extremely interesting to discuss and ponder the more mundane of human ritualistic behaviour. I often find the associations we attach to objects and symbols is an important part of what makes us human. Ask a die hard Habs fan for example, if our team’s insignia is nothing more than a Red C – H and be prepared for a backlash. It’s not so much what the logo is composed of, but rather it it was the symbol represents. I find that these associative feelings are especially rich surrounding the holiday season. Just think about it; Christmas Tree, Wreath, Star atop the tree, Stockings, Tinsel, Eggnog, and the subject of this blog – Candy Canes. Out of season these objects are mere “objects”. On a side note I invite you all to read my previous Christmas blog regarding the “History of Eggnog”, once you’ve finished this one. If nothing else, it will give you a great conversation piece when you find yourself sitting around with family this holiday season.

In actuality, hard sugar sticks have been present in history for centuries. They were often common as confectionary for hundreds of years. It is the unique J bend and the addition of Peppermint and Red and/or Green stripping however which gives the Candy Cane it’s definitive features. As folklore goes, it was a choirmaster during the 17th Century in Cologne that was the first to bend the J into the candy stick. He is said to have bent the stick in the shape of a Shepard’s Crook to represent the birth of Jesus. The J-like Candy was then passed out to the children of his congregation to keep them quiet and busy during the long winded Christmas Eve Mass.

In North America, the first mention of the Candy Cane being present is recorded in Wooster Ohio, in 1847, when a German immigrant named August Imgard used the Candy Canes to decorate his Christmas tree. One can thus deduct that decorating a Christmas tree with Candy Canes was the norm in Germany for many years before this date of reference.

The stripes on the cane where the last features to be added. The originator of the stripes is unknown, although there has been mention that the stripes are a symbolic representation of Christianity and the blood of Christ… but that’s not here nor there and has no evidence to sustain this claim. What we know forsure is that prior to 1900, candy canes represented on Holiday Greeting Cards had always been represented in plain white. After 1900, illustrations of the candy canes on Christmas cards where striped. Two decades later a man in Georgia, USA, named Bob McCormack is said to have been making canes for his family and friends around the holidays. Apparently they became so popular that Bob opened his own business, called Bob’s Candies. His brother in law, Gregory Keller, a Catholic priest invented a machine that bent Candy automatically, he called it the Keller Machine. The automation of the process was born and created a boom in production. It is astonishing at which the level of Candy Canes grew in popularity. They are a delicious treat that has become synonymous with Good Old Kris Kringle. As for Mr. McCormack, his shop Bob’s Candies was recently bought in 2005 by Farley and Sathers, who still produce the Candy Canes to this day.

Thank you for reading, and best wishes this holiday season!

The post Who invented the Candy Cane? appeared first on Sold in the West.

This recipe is simple and delicious, taking about 45 minutes to prepare and leaving you with plenty to eat for two.

Rack of Lamb with Mustard-Shallot Sauce

What you’ll need:

• 1 tablespoon + 2 teaspoons vegetable oil
• One 2 ½ pound rack of Lamb
• Salt and freshly ground black pepper
• Two medium sized shallots (sliced thinly)
• ¼ cup of dry white wine
• ¼ cup chicken stock
• 1 tablespoon whole grain mustard
• 2 teaspoons Dijon mustard
• 2 teaspoons chopped thyme

How to in 14 Steps for February 14:

1. While the oven Preheat’s at 400°C.
2. In Medium skillet heat the 1 tablespoon of oil (until shimmering).
3. Season rack of Lamb with Salt and Pepper.
4. Add Lamb to medium skillet (fat side down) cooking over med-high heat until brown (~approx 3 mins.)
5. Flip Lamb and cook for another 3 minutes.
6. Transfer Lamb to shallow baking dish and roast in oven for 20 minutes (thermometer in centre of rack should read 125° C providing you a nice medium-rare rack of lamb).
7. Pull out of oven and place on cutting board letting it rest for 10 minutes.
8. While the Lamb sits on the carving board, empty any fat from skillet.
9. Place skillet back on medium heat, adding 2 teaspoons of oil and the shallots for 3 minutes (or until soft).
10. Add wine and simmer for 2 minutes, then add stock and return to simmer for 2 minutes.
11. Remove from heat adding whole grain and Dijon mustards and the thyme.
12. Season the sauce with salt and pepper.
13. Carve Lamb and place on warmed plates. Once your plate is dressed with your choice of sides (asparagus and rice are our suggestions), spoon the delicious sauce over your succulent meat and veggies.
14. Serve and enjoy!

The post Valentine’s Day Recipe appeared first on Sold in the West.

Although the history of Eggnog is debated, one of the earliest written records of the milky holiday treat dates back to Isaac Weld Junior, in his book Travels Through the States of North America and the Provinces of Upper and Lower Canada, during the years 1795, 1796, and 1797 (published in 1800) wrote: “The American travellers, before they pursued their journey, took a hearty draught each, according to custom, of egg-nog, a mixture composed of new milk, eggs, rum, and sugar, beat up together;…”

In Britain the drink was usually associated to aristocracy. Those individuals that were able to get milk and eggs, would often mix the blend with Brandy or Sherry to make the drink similar to the modern alcoholic version of the beverage. When the tradition crossed the Atlantic in early 18th century the colonials swapped the heavily taxed Brandy for the cheaper Caribbean export Rum. The inexpensive liquor, coupled with plentiful farm and dairy products, helped the drink become very popular in America…. I bet you didn’t know that!

Now that you’ve had time to appreciate the history of the delightful yokie beverage, here a quick recipe to make it in your home this holiday season.

Here’s what you’ll need:
Recipe makes 2 Quarts

• 4 Egg Yolks
• 1 (5 ounce) can sweetened condensed milk
• 1 tablespoon white sugar
• 1 teaspoon vanilla extract
• 4 ½ cups milk
• 4 egg whites
• 1 fluid ounce of rum
• ¼ teaspoon ground nutmeg

Directions:
In a large mixing bowl, beat egg yolks until they are thickened and light. Gradually stir in condensed milk, sugar, vanilla and milk. Beat the egg whites until stiff, then add them to the milk mixture. Stir rum into the mixture (to taste). Garnish with nutmeg.

Serve, kick back and enjoy!
Happy Holidays!

The post The History behind Delicious Holiday Eggnog appeared first on Sold in the West.