Gingerbread House Unveiling

The Benson Hotel will celebrate its’ 40-year tradition of crafting, baking and displaying a Gingerbread Masterpiece in the Grand Lobby this Wednesday, November 30^th at 4 pm.

Gingerbread Theme for 2011

In recent years, Chef David Diffendorfer has focused on re-creating authentic buildings and cities. Two years ago, Chef Diffendorfer rebuilt the classic Benson Hotel and last year he re-created the city of Venice, Italy. This year, Chef Diffendorfer decided to re-imagine a favorite theme: a magical European castle and village.   The 2011 Gingerbread display is of his own design, entitled: “A Castle in Blue”. The castle’s design is heavily influenced by Chef’s two favorite real life castles, Ludwig II’s Bavarian castle, Neuschwanstein and Walt Disney’s Cinderella Castle.

“A Castle in Blue” is set atop a steep mountain and is accessed by a winding road lit by twinkling marzipan lamp posts.  These lead from a bridge in the valley that crosses a poured sugar river all the way up to the arched front gate of the castle. From the front gate, the castle rises vertically to the peak of its’ highest tower, an astonishing seven feet above the valley floor.

Upon closer inspection of “A Castle in Blue”, guests will be amazed at soaring elegant lines and enchanting lofty towers.  Guests can peek through the gelatin windows and explore classic Renaissance portraits and marzipan marble floors lit by a grand chandelier. Always a great family tradition, The Benson’s Gingerbread confections also allow guests to gaze upon the valley floor, where your imagination will delight in the quaint European village surrounded by a sugar lake that is always being filled by two stunning sugar waterfalls. The village is comprised of numerous colorful, and sometimes whimsical, buildings.

Continuing a years-long tradition, a family of Marzipan Figures resides within The Gingerbread Masterpiece -- and they move around from time to time which allows for repeat visits.  Where is the Gingerbread Family today?  Can you find them?

Gingerbread Facts

Chef Dave Diffendorfer has been crafting his Gingerbread Masterpiece at the Benson Hotel for 17 consecutive years. The Chef uses approximately 100 pounds of gingerbread and 20 to 25 pounds each of white chocolate and marzipan. He works with tools as large as a band saw and as small as a toothpick!  Chef Diffendorfer’s education at Western Culinary Institute, combined with his degrees in Geography and Industrial Design, has greatly influenced numerous beautiful and meticulous re-creations of historic landmarks in gingerbread.  Past works include Chateau de Chenonceau, Chateau Loire, The St. Vitus Cathedral, Neuschwanstein Castle, The Benson Hotel and a number of his own designs including “Santa’s North Pole,” an “Austrian Hillside Town” and his first American Castle, “Biltmore House”. 

        

 

 Gingerbread Recipe

Ingredients:

- 9 oz of honey
- 9 oz flour
- 3.5 oz caster sugar
- 1 teaspoon baking powder
- 1 teaspoon of vanilla
- 1 teaspoon anise powder
- 1 teaspoon grated nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon allspice
- 2 eggs
- 3.3 fl oz of milk

Preparation:

Heat the honey in a saucepan or microwave, then pour it warm in a bowl with the flour, mix in with the teaspoon of baking powder, both sugars and 1 teaspoon of each spice: anise, nutmeg, cinnamon, ginger.
With a wooden spoon, stir in gradually two eggs and a little warm milk just to blend everything.
Preheat the oven thermostat 350 degrees
Pour the mixture into a loaf pan well buttered and floured.
Bake for  1:15 hour
Turn out the gingerbread when completely cooled. Wait at least 24 hours before serving.
It keeps a week, wrapped in aluminum foil. Enjoy