Page 8 - Leisure Living Magazine Holiday 2019

Holiday Deliciousness: Ginger Crinkle Cookies (Courtesy of CIC pastry chef Anne Abele)
2 cups All Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
1 teaspoon Ground Ginger
1⁄2 teaspoon Ground Cloves
1⁄2 teaspoon Salt
3⁄4 cup Shortening
1 cup Sugar
2 tablespoons Molasses
1 Egg
Extra Sugar and water to roll cookies
1. Combine flour, baking soda, spices, and salt. Set
aside.
2. Beat shortening for 30 seconds. Add sugar and beat
until fluffy.
3. Add molasses and egg. Beat until combined. Add
dry ingredients and beat on low speed until well
mixed.
4. Shape into 1.5” balls. Dip into small bowl of water,
then a bowl of additional sugar (for a lighter coating
dip only in sugar).
5. Arrange 3 inches apart on ungreased cookie
sheet. Bake at 350 degrees for 15 minutes or light brown on bottom. Cool on wire rack. Makes 20 cookies.
Chef Hoover
Continued from page 7
ensuring that the kitchen was always up to date in new trends and techniques.”
Addison cites his parents, Alan and Stacey and his wife Jessica as those who most inspired him on a personal level. “My wife has always believed in me and has stood by my side in every decision that has brought me to this point. My parents always taught me to work hard and give 100% to everything I do, which may not have inspired my cooking, but inspired me as a per- son.”
Giving 100% serves Addison well in the pri- vate Catawba Island Club. “Working as a chef in a private club creates an atmosphere where I con- stantly try to outdo myself. Knowing that I will be serving a lot of the same people every week, it requires constant change and innovation in order to get that “Wow!” or “Oh man, that’s cool!” reac- tion from our members,” he explains.
That “excitement aspect” to the dishes Addison creates is a result of using the freshest possible ingredients from local farms, employ- ing an array of different cooking techniques, brainstorming creative recipes, and frequently changing featured dishes. Addison mentions two kitchen items that he just cannot live without: the sous vide machine (“It takes slow-cooking to a whole new level”) and butter (“Great butter just makes everything better.”)
Of course, the responsibilities of executive chef at CIC extend beyond cooking, Addison adds. “I try to balance my time in the kitchen to the best of my ability. We have so many different, but equally important, departments within our kitchen operations, and when I’m not in meetings or doing paperwork I like to try and distribute my time between them all in order to teach or learn with my employees.”
The holidays present opportunities for reflec- tion on for whom and for what we are thankful in our lives. In thinking about what he loves most about his job, Addison thoughtfully replies, “The people I get to work with. Throughout the years, I have developed some great relationships with my co-workers, and I even met my wife at CIC. It’s nice to go to work with people you can genuinely count on—and know that they share the same passion for the industry.”
8 |LeisureLiving Holiday 2019
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Toft’s hand dipped ice cream, gelato, Mama Jo’s pies, cakes & sweet treats.
Also serving hot dogs and soup.
Order your Holiday Pies !
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