An all-female group of nutcracker fans gathered at Bonnie Blue Bed and Breakfast recently for a Nutcracker Tea Party.
The event was patterned from the book, “The Nutcracker and the Mouse King,” written by E.T.A. Hoffman in 1816. The story told of a young girl and her favorite Christmas toy, a nutcracker. It magically comes to life after defeating the evil Mouse King.
Later, Russian composter Tchaikovsky adapted the story into the ballet “The Nutcracker,” which became one of his most famous compostitions and one of the most popular ballets in the world.
Innkeeper Rebecca Merritt set lovely tables for the guests with antique glass appointments and china teacups, with each guest receiving a ballerina cupcake showcasing their name. They enjoyed dining on some of the foods mentioned in the story, such as sugar plums, snow-kissed peppermint meringue, chocolate-covered cherry mice, cheese and crackers and fruit kabobs.
Sugar plums are referenced in “’Twas The Night Before Christmas,” and in “The Nutcracker” ballet. Dating back to the 1600s, sugar plums were largely considered a luxury product.
Four ballerinas, Brisa Cortez, Lacey Mayes, Ellie Mayes and Josie Merritt, danced for the group, with Josie reading the “My First Nutcracker” book to them.
Each child enjoyed making a snow globe with a tiny ballerina inside, and took home a treat bag with their own nutcracker inside.
“I always enjoy transforming the Bonnie Blue Inn into a magical place for children to come experience parts of tradition and history especially during the holidays,” said Merritt.
Her time-honored recipes follow:

Sugar Plums
    2 cups whole almonds
    1⁄4 cup honey
    2 teaspoons grated orange zest
    1 ½ teaspoons ground cinnamon
    ½ teaspoon ground allspice
    ½ teaspoon freshly grated nutmeg
    1 cup finely chopped dried apricots
    1 cup finely chopped pitted dates
    1 cup confectioners’ sugar
   
Preheat oven to 400 degrees. Arrange almonds on a baking sheet in a single layer and toast in oven for 10 minutes. Set aside to cool, then finely chop. Meanwhile, combine honey, orange zest, cinnamon, allspice and nutmeg in a medium mixing bowl. Add almonds, apricots and dates and mix well.  Pinch off rounded teaspoon-size pieces of the mixture and roll into balls. (Rinse your hands often, as mixture is very sticky.) Roll balls in sugar, then refrigerate in single layers between sheets of waxed paper in airtight containers for up to 1 month.
Their flavor improves after ripening for several days.

Peppermint Meringues
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
 ½ cup white sugar
2 peppermint candy canes, crushed
       
Preheat oven to 225 degrees. Line two cookie sheets with foil.             
 In a large glass or metal mixing bowl, beat egg whites, salt and cream of tartar to soft peaks.  Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on
the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.           
  Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not   allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. 
Store loosely covered in cool dry place for up to two months.