This Week

Friday

Santa Night Carols Through Medina “Fun”draiser — Forty of Santa’s Helpers (Medina Kiwanis Club members and guests) will sing carols at 10 Medina-area restaurants to raise money for the children’s clothing drive. Participating restaurants are: 6-7 p.m., Fiesta Jalapenos, Bullies’ BBQ, Applebee’s, Johnny Malloy’s, Pizza Hut (North Court); 7-8 p.m., Johnny J’s Pub and Grille, Sully’s; and 8-9 p.m., Dominic’s/JoJo’s, Tres Potrillos, Buffalo Wild Wings. Call Linda Hoffmann at 330-603-9690.

Send information about social and charity events to The Scene, c/o Lynne Sherwin, Features Department, Akron Beacon Journal, P.O. Box 640, Akron, OH 44309. Or email lsherwin@thebeaconjournal.com with ‘‘The Scene’’ in the subject line. Event notices should be sent at least two weeks in advance. Merits of all organizations have not been investigated by the Beacon Journal, so potential donors should verify the worthiness of a cause before committing.

The glow over Bath Township was so bright that the Three Wise Men might have been tempted to take a detour.

Bumper-to-bumper traffic clogged streets for blocks as family automobiles crawled to a stop along a dead-end road north of Summit Mall.

A dazzling light display became a public spectacle every Christmas in the Vesper Lake housing development. When Dr. Dean Jones, a West Akron dentist, decided to brighten the holidays for local children, he went the extra mile.

In 1969, Jones decided to set up a Christmas display on 1.25 acres at his home off Hilen Road. He started with a mere 3,000 electric lights and expanded to 10,000 the following year, finally topping out at 12,500 bulbs decorating his house and more than 100 trees.

“I guess I just like lights,” he sheepishly told the Beacon Journal in 1971.

Families gaped in awe at the outdoor scenery. The colorful wonderland featured a life-size Nativity scene, a 50-foot Christmas tree and electric lights shaped into wreaths, snowflakes, stars, bells, candles and other patterns.

Jones used more than 12 miles of electrical cords, nearly 100 junction boxes, a transformer, timer and other equipment to run the $20,000 display, which operated 5 to 11 p.m. every evening from Thanksgiving to New Year’s Day. His electric bill was $450 a month — about $2,500 today.

“Just seeing the children’s eyes popping was worth it all,” Jones said.

More than 250,000 vehicles drove past the exhibit each Christmas season. The display was so vast that it could be viewed from Hilen Road, Vesper Road or Knollwood Drive, all of which backed up with traffic during peak hours.

Jones gave out candy and gifts to kids and furnished doughnuts and soft drinks to youths from the Summit County Children’s Home. If motorists offered monetary donations, Jones turned over the funds to local charities for the purchase of Christmas gifts for needy families.

“I’m doing this strictly for the children,” he said.

The nightly traffic jam caused troubles in the housing development near Smith and Ghent roads. Residents often couldn’t get home because automobiles blocked driveways. Litter was found strewn about streets and yards.

The dentist thanked everyone for their patience and understanding.

“I have a lot of good neighbors,” Jones told a reporter.

After a couple of years of holiday mayhem, though, grumbles grew louder.

“The problems caused by that lighting display have taken all the joy out of our Christmas,” one neighbor fumed. “Traffic-wise, we are prisoners on our own street.”

Public officials began to see the Christmas light show as a local hazard.

Bath Township Fire Chief Larry Hershey expressed concern that traffic would impede emergency vehicles if they needed to get into the neighborhood. A firetruck would require an extra 15 minutes to weave in and out of cars.

However, he hesitated to complain. “Nobody likes to be a Scrooge to a Santa Claus,” he said.

Summit County commissioners approved a plan to turn Smith Road into a one-way street at night to better handle the traffic. That did little to control the logjam on the dead-end street, though.

Jones considered donating the display to the Akron Metropolitan Park District in December 1972.

“Those lights would be beautiful strung up in Sand Run Park,” he said. “It would be one of the most beautiful displays in the entire country.”

Park Director John Daily appreciated the gesture, but said the district already had its hands full.

“We have trouble replacing the burned-out bulbs in one spruce tree we have in front of our Goodyear Heights office,” he said.

During the 1973 energy shortage, neighbors won a reprieve when Jones decided not to put on his light show. He returned the following year, though, with his biggest, brightest display.

Bath Township trustees passed a nonbinding resolution in 1974 urging Jones to move the decorations to another site where they wouldn’t be a problem. The traffic was too much for Bath’s five police officers.

“We can only try to express the fact that while we favor putting up lights to entertain little children, we cannot condone the problems it has caused,” Trustee Floyd Crile explained.

As a last resort, Trustee Frank Gaffney proposed a measure to shut down the street to all but local access.

“There are about 25,000 cars who try to go down that road every night,” he said. “That’s three times the entire population of Bath Township each night.”

Jones refused to unplug his Christmas display, defiantly telling trustees: “Halloween has been cut out, and unless someone tries to hold the line, five years from now, everything else will be cut out, too.”

In 1975, he surrendered. He put up a sign on his street, notifying motorists that the gaudy display had moved.

Jones donated the lights to the Cathedral of Tomorrow on State Road in Cuyahoga Falls.

The Rev. Rex Humbard thanked Jones for his generosity to the church.

“We want to brighten everyone’s Christmas and put as much beauty as possible into it for them,” Humbard announced. “But most of all, I want to let everyone know the real meaning of Christmas, which is the birth of Jesus Christ and that God gave his only begotten son so that we might have eternal life.”

In 1977, the cathedral staff pulled the plug on the outdoor display, saying it was too costly to continue operating. That was the end of the light show.

Dr. Dean Jones, who had a history of heart problems, died in January 1980 at age 51, forever dimming a Christmas tradition in Bath Township.

The memory still shines.

Beacon Journal copy editor Mark J. Price is the author of The Rest Is History: True Tales From Akron’s Vibrant Past, a book from the University of Akron Press. He can be reached at 330-996-3850 or mjprice@thebeaconjournal.com.

The Feast of Dedication took on a deeper meaning Sunday for those who gathered for Beth El Congregation’s Hanukkah Festival at the Shaw Jewish Community Center.

The festival highlighted significant parts of the Hanukkah story with the dedication of the cornerstone of the congregation’s new chapel and the lighting of the congregation’s Menorah for the first time in its newly refurbished sanctuary.

“This is like a miracle for us. A year ago, we never thought we would be at this place. We were fortunate enough to sell our building to a school that is now using it to educate young people and we are here, ready to build our new chapel and find new ways to collaborate with the JCC,” said Rabbi Stephen Grundfast, after the dedication of the chapel's cornerstone, which is made of Ohio sandstone. The chapel, endowed by the Victor Gross family, will be built using the same stone, which is quarried in Ohio.

Beth El moved from its west Akron location on South Hawkins Avenue in July (after selling its building to Summit Academy) and moved to the Jewish Community Center, where the congregation plans to build a new chapel and family gathering space. The construction project, which is expected to be completed in eight months, is the second phase of the congregation’s million dollar plan for its new home at 750 White Pond Drive.

The first phase included the remodeling of space in the community center’s conference room and auditorium for worship space. The refurbished sanctuary was completed in September, just days before the congregation gathered for the Jewish New Year (Rosh Hashanah).

“Our theme for the year is ‘A Year of Blessings’ because we are so grateful that we could sell our building to a wonderful school. We are grateful for the leaders in the Jewish community who have been so supportive in our move. We are grateful for the people at the community center who have welcomed us into our new home and we’re grateful for the hundreds of people who have shown up to support us and donated to make this project happen,” said Bonnie Cohen, who organized an art project on Sunday that allowed participants to create handmade clay tiles for the synagogue’s Wall of Blessings.

The Wall of Blessings honors everyone who made a donation to Beth El’s building project. The 4-foot-by-10-foot mosaic, designed by Cohen (an award-winning Judaic artist) will include the tiles and recycled glass.

It will be located at the synagogue’s entryway.

A second art project gave the more than 100 people who gathered for the festival an opportunity to create tiles for the synagogue's family gathering area.

Elia Meltzer, 12, worked diligently to decorate a tile with clouds and water.

“When I looked at some of the sample tiles, I was inspired by the water. I decided to make some clouds and create a scene of sunrise and sunset,” said Elia, of Akron. “It's exciting to know that this tile will tie me to the new synagogue building.”

In addition to the art projects, festival-goers wrote and decorated personal blessings to take home and give as gifts for the remaining nights of the holiday.

When the art projects were finished, participants were treated to dinner — an eight-foot sub sandwich in the shape of a Menorah and latkes (potato pancakes fried in oil), a traditional Jewish food served during Hanukkah.

Hanukkah, which means dedication, began at sundown Saturday and is observed for eight nights. It commemorates the religious and military triumphs of ancient Jewish heroes. By lighting candles for eight nights, beginning every year on the 25th of Kislev, Jews celebrate the rededication of the Holy Temple and the miracle of a small amount of the oil lasting for eight days.

Although it is a minor holiday in the Jewish year, its proximity to Christmas draws greater attention to it.

The holiday includes a tradition of gift-giving, blessings, games and festive foods cooked in oil.

The annual public lighting of a giant “Canorah” — a menorah made from canned foods — is at 6:30 p.m. today in front of Dillard's at Summit Mall. The public celebration is a project of Chabad of Akron-Canton and Anshe Sfard Synagogue.

The canned goods will be donated to the Akron-Canton Regional Foodbank.

Colette Jenkins can be reached at 330-996-3731 or cjenkins@thebeaconjournal.com

In Gone with the Wind, Scarlett O’Hara made a ball gown out of the parlor drapes. However she had nothing on the students at the Kent State University Shannon Rodgers and Jerry Silverman School of Fashion Design and Merchandising, who used newspaper, pizza boxes, bubble wrap, vinyl records, CDs and packing foam to create fashions for Restore the Runway.

The fashion show at the Kent State University Ballroom Saturday evening raised funds for Habitat for Humanity of Portage County. Senior students Daniel McKenna and Tye Clarke produced the show, which featured 100 models, all students at the university. Design students worked in teams to create garments from recycled materials and second-hand items that they deconstructed and repurposed into a new design.

Professor Vince Quevedo, who was commentator for the show, said, “You’ll see skirts become shirts and shirts become pants, all designed by freshman Fashion Visuals students.” The goal of the class is to make the students think creatively and also to get them involved in community service.

Guests were welcomed by Katlyn Carter, Alex Evans, Danielle Cefaratti, Tara Melton, Megan Briggs and Tara Casper, all members of the Habitat for Humanity chapter at Kent State University. The chapter is currently working on two houses in Atwater in conjunction with Metis Construction, according to Brian Reitz, executive director of Habitat for Humanity of Portage County.

As fashion students glided down the runway to music by Dominick Rao of DRao Productions, Samantha Taylor stood by with tape, just in case the stunning garments needed a quick repair.

Special guests were Dave and Jane Palmstrom, founders of the Portage Chapter of Habitat, who enjoyed the show, along with Wayland and Joan Ritzman, Thad and Michelle Gauthier and J.R. Campbell, director of the Fashion School.

At intermission, Leigh West and Kara Oberdove introduced the Nova Jazz Singers, a group of student jazz artists directed by Dr. Chris Venesile.

The team comprised of Andrea Konopinski, Victoria Wallis and Emilie Richer took first place in the competition with a dress made from magazines, modeled by Electa Royal.

“We stayed up for three days making the rosettes from magazine pages,” said Konopinski. The team had two designs in the Top 10, including another garment modeled by Becket Thompson.

Runners-up were Morgan Woods, Annabelle Hemmeter and Madalynne Stanic, who designed a ball gown modeled by Emily Brogan.

It was a comeback reunion for the Kardiac Kids.

Several former Cleveland Browns players and coaches gathered Saturday evening at the “Fall into Winter” event for the Medina County Community Fund. The focus of this year’s gala at the Weymouth Country Club in Medina was the 1980 Cleveland Browns.

The event honored Tom DeLeone, a Medina resident and an integral part of the old team.

DeLeone, who is battling stage 4 cancer, flew in from Utah for the event.

“This is unbelievable but such an honor,” he said..

Tim Smith served as the chairperson. Committee members included Art Kovesdy, Terri Hradek, Diana Riley, Scott Schwab, Scott Sauer, Mary Christ and Melissa Krebs.

Guests enjoyed an Italian meal as well as a wine tasting.

Some of the members of the 1980 team who attended included Mike Pruitt, Greg Pruitt, Sam Rutigliano, Don Cockroft, Cleo Miller, Judson Flint, Ron Bolton, Dick Ambrose, Clinton Burrell, Dino Hall, Bob Golic, Bryan Wagner, Al Jenkins, Doug Dieken and broadcaster Jim Mueller. “Talent is God-given, character is a choice and DeLeone has both,” Rutigliano said.

Henry Bradley said: “I learned a lot from Tom DeLeone. He made me a better player.”

The evening included a 7-by-7 cake replica of Cleveland Municipal Stadium.

“We are building our investment pool so we can fund other nonprofit mission forever,” said Tim Hagerty, executive director of the Medina County Community Fund.

Volunteers Mary Christ, Mike Conrad, Cheryl Steigerwald, Susan Siesky and Jennifer Wagner poured wine for guests.

“We are huge Browns fans and we want to meet some of the players,” said Carol Sterrett, who attended with her husband, Dave. “When I was in high school, I would go watch the Browns games and remember listening to that Browns holiday song.”

People Helping People is a list of charitable causes in our area that need donations or volunteers. The Beacon Journal has not investigated these causes, so donors should verify their worthiness and the tax-deductibility of contributions. A link to a form for submitting requests to People Helping People can be found at www.ohio.com/charity, along with tips on researching charities and a list of causes already published.

Questions about submitting information? Call Mary Beth Breckenridge, 330-996-3756.

Youth Excellence Performing Arts Workshop, 1084 Seventh Ave., Akron, OH 44306, is a nonprofit organization with a mission to encourage youth, through the arts, to pursue lifestyles of excellence. Skills learned through YEPAW’s programming touch all dimensions of their lives—academic, personal and ethical.

YEPAW is seeking the following:

• Monetary donations to assist with its overall program budget and the start of the YEPAW Endowment Fund with the Akron Community Foundation.

• Sponsorships for its encore performance of YEPAW Presents The Wiz on April 6 at the Akron Civic Theatre.

• A donation of a full-size copier capable of printing regular-size and 11-by-17-inch documents, folding, sorting, etc.

For information, contact Alexandra Wright or Leslie P. Barnes at 330-786-9601 between 9 a.m. and 5 p.m. weekdays, or email awright@yepaw.org. The organization’s website is www.yepaw.org.

Cuyahoga Valley National Park is seeking volunteers to play elves at the North Pole for the Polar Express train ride. Volunteer shifts are 7 to 8:30 nightly through Dec. 20 at Peninsula Depot Visitor Center, 1630 Mill St. Walk-up elves are accepted, but come early to complete the paperwork. Dress for the weather. Bring your own costume, or borrow one for the evening. (Supplies are limited.)

To volunteer, call the United Way Volunteer Center, 330-643-5512.

South Street Ministries, 130 W. South St., Akron, OH 44311-1964, is seeking donors to provide two gifts each for a child living in the Summit Lake neighborhood. Instructions and gift ideas will be provided.

For information, call the United Way Volunteer Center, 330-643-5512.

A 40-foot crane with a boom of 60 feet recently delivered the latest heavyweight tool in Akron General’s growing arsenal against brain cancers and neurological disorders.

A 16,350-pound magnet for a new intraoperative MRI was installed on Saturday as part of the medical center’s expanding Neuroscience Institute.

When the new operating room opens in early February, surgeons will be able to view images of a patient’s brain taken before a procedure is finished.

The intraoperative MRI and surgical table cost about $2 million, according to a hospital spokesman. The equipment acquisition is part of a $30 million investment the health system is making to boost its ability to treat patients with brain cancer and neurological disorders.

Neurosurgeons from the Center for Neuro and Spine Inc. in Akron joined with Akron General Health System last year to launch the institute.

The multimillion-dollar Neuroscience Institute is one of only five programs in the state to have a Gamma Knife, which uses precise beams of radiation instead of an actual knife to target and destroy brain tumors and other cranial disorders while minimizing damage to healthy tissue.

In addition, Akron General Medical Center opened a neurological intensive-care unit in February to treat patients recovering from strokes, traumatic brain injuries, brain surgery and other serious neurological problems.

General Electric installed the magnet on Saturday, with Diamond Steel Construction Co. of North Lima serving as the rigging company.

Children’s expands

Akron Children’s Hospital is expanding its care for young patients into East Liverpool.

The pediatric hospital announced Monday that it has signed an agreement to run the 15-bed pediatric unit at East Liverpool City Hospital.

Children’s will lease the space from East Liverpool City Hospital, starting in January.

“We recognize the need to bring Akron Children’s pediatric expertise closer to where our families live, and are happy to add East Liverpool as a valued partner to our more than 80 service locations,” Akron Children’s Hospital President and Chief Executive William Considine said in a news release. “This will solidify our long relationship with East Liverpool City Hospital and allow us another way to fulfill our promise to care for all children as we would our own and to work tirelessly so all children can reach their full potential.”

Children’s increasingly has been forging partnerships with other facilities across Northeast Ohio in recent years to run specialty pediatric units.

The pediatric hospital already operates the pediatric unit at Robinson Memorial Hospital in Ravenna and the neonatal intensive care units at Akron General Medical Center, Summa Akron City Hospital and St. Elizabeth Health Center in Youngstown.

Crowded ERs

The more crowded the ER, the more likely you are to die if you end up admitted to the hospital.

That’s the dire finding of a new study published this month in the Annals of Emergency Medicine, the professional journal of the American College of Emergency Physicians.

Researchers at the Oregon Health and Science University found patients admitted to the hospital from the emergency department during times of high overcrowding died more often than similar patients admitted when the ER wasn’t as crowded.

“ER crowding is dangerous,” lead study author Dr. Benjamin Sun of Oregon Health and Science University said in a news release. “We looked at nearly a million admissions through emergency departments across California, a large number of patients. Crowding was associated with 5 percent greater odds of inpatient death.”

Sun said emergency department overcrowding is expected to get worse in the coming years “because of volume, complexity and acuity of emergency patients.”

Cheryl Powell can be reached at 330-996-3902 or cpowell@thebeaconjournal.com. Follow Powell on Twitter at twitter.com/abjcherylpowell.

People Helping People is a list of charitable causes in our area that need donations or volunteers. The Beacon Journal has not investigated these causes, so donors should verify their worthiness and the tax-deductibility of contributions.

A link to a form for submitting requests to People Helping People can be found at www.ohio.com/charity, along with tips on researching charities and a list of causes already published.

Questions about submitting information? Call Mary Beth Breckenridge, 330-996-3756.

Community Support Services Inc., 150 Cross St., Akron, OH 44311, is a behavioral health-care agency that provides treatment, rehabilitation, advocacy and support for recovery, primarily to persons most in need.

It is seeking volunteers to help pack approximately 1,500 holiday bags for its clients. To volunteer, call the United Way Volunteer Center, 330-643-5512.

Cuyahoga Falls Good Neighbors provides food for families in need throughout the year and clothing and gifts during the Christmas season.

The organization is seeking monetary donations to buy nonperishable food. Donations may be mailed to the organization at P.O. Box 233, Cuyahoga Falls, OH 44222.

It is also seeking donations of nonperishable food, paper and soap products and unwrapped gifts for people of all ages. Items may be dropped off at these times and places:

• 9 a.m. to 2 p.m. today or Thursday at the Good Neighbors location at First Christian Church of Cuyahoga Falls, 2253 Third St. Use the Stow Street entrance.

• 8 a.m. to noon Friday at Faber Foundation, 1872 Front St., Cuyahoga Falls.

In addition, Cuyahoga Falls Good Neighbors needs adults, seniors and youths to help with its holiday distribution. Help is needed at these times at the Faber Foundation:

• 12:30 to 4 p.m. Sunday for food sorting and bagging.

• 8:30 a.m. to 3 p.m. Monday for food bagging and gift setup.

• 8:30 a.m. to 2:45 p.m. Dec. 18 and 19 for helping clients.

• 8:30 a.m. to 2 p.m. Dec. 20 for helping clients and cleanup.

Children in elementary school who are accompanied by parents may help sort food on Sunday. Children 14 and older may sort and bag food or help with other jobs.

To volunteer, call Kim Gaug at 330-928-8057 between 8 a.m. and 2 p.m. Tuesdays or Thursdays, or email cfgoodneighbors@sbcglobal.net.

A giant menorah made of hundreds of cans of food was the centerpiece of the annual public celebration of Hanukkah on Monday at Summit Mall.

The lighting of the menorah candles symbolize the victory of light over darkness and is the most important tradition of Hanukkah.

Also known as the Jewish Festival of Lights, Hanukkah (which began at sundown Saturday) celebrates the victory of the Maccabees over the Syrian-Greek army and the rededication of the Holy Temple in Jerusalem more than 2,000 years ago. It commemorates the miracle of a single portion of oil, used to light the menorah in the temple, lasting for eight days.

During Hanukkah, the Jewish faithful light a candle on the menorah for eight nights. They also recite prayers and sing. The menorah candles represent the Jewish values of freedom, family, study of the Torah, hope, charity, peace, brotherhood and faith.

The local public celebration of Hanukkah began in 1989 at Anshe Sfard (Revere Road Synagogue). The next year, the celebration was moved to Summit Mall. The event is a project of the local synagogue and Chabad of Akron-Canton. It is co-sponsored by the Shaw Jewish Community Center, Beth El, Temple Israel, the Lippman School and Jewish Family Service.

CINCINNATI: An advisory group has been formed to improve Ohio’s foster-care system in the wake of several shocking child deaths, Attorney General Mike DeWine said Monday as he released a report that shed new light on some of the system’s biggest problems.

DeWine, who announced the formation of the group at a news conference, gave its members a March deadline to issue recommendations to improve foster care in Ohio.

The announcement came almost exactly one year after DeWine’s office held the first of eight child-safety summits in the state following a rash of deaths among children whom the system failed. Those included the Oct. 21, 2011, death of a 2-year-old Cincinnati boy who had been beaten and burned, allegedly by his father, two months after he was returned to his parents’ home from foster care.

“We’re not focused enough on these kids, and we have to be willing at some point, once the evidence is in, to say enough is enough and we’re going to sever the relationship,” DeWine said. “[Society doesn’t] have the guts and the gumption to say, ‘We’re going to sever that relationship permanently.’ Everyone chokes on that, and I understand why they do, but at some point you’ve got to think about the kid.”

Other than safety, DeWine said, the biggest issue is permanency for foster children who are forced to “age out” of the system, referring to a status that puts a child in the custody of the state without terminating parental rights.

More than 1,500 such children in Ohio turned 18 this past fiscal year without ever having been adopted, according to the report DeWine’s office released Monday summarizing the results of the child-safety summits.

“It is detrimental to these children, and to society, when they age out of foster care without a home,” according to the report, which says that such children are less likely to have a high school diploma or its equivalency, and that just 2 percent of them get a college education.

More than 50 percent of those who age out experience homelessness and nearly 30 percent will spend time in prison, according to the report.

The report also shows that adoptions overall in the state are down.

Of the more than 12,000 children in the system last fiscal year, 1,241 were adopted. That’s down from 1,465 adoptions in 2009 and 2,022 adoptions in 2005, according to the report.

Overall, 15 percent of foster-care children in the state spend four or more years in the system, according to the report.

Members of DeWine’s advisory board include foster parents, adults who were in the foster-care system as children, judges who’ve dealt with foster cases and child welfare experts.

Other problems the board has been tasked to address include increasing accountability in the system, allowing foster parents to participate more in the court process and improving the attorneys selected to represent abused and neglected children in court proceedings.

“Now is the time for innovative changes to ensure that every child has a safe, loving and permanent home,” DeWine said. “Every child deserves nothing less.”

CINCINNATI: Ohio ranks in the middle of the pack in overall health in an annual study.

The United Health Foundation lists Ohio as being 35th in the nation in its annual review, released Tuesday.

Michigan came in at No. 37, Indiana at No. 41, Kentucky at No. 44 and West Virginia at No. 47. Pennsylvania was 26th.

The study lists Ohio’s strengths as its immunization coverage and low workplace deaths. Its weaknesses include a high level of smoking, high air pollution and a high rate of preventable hospitalization.

The study found that Vermont and Hawaii are the healthiest states, while Mississippi and Louisiana tied for last.

The rankings are based on statistics from various government agencies, including the Centers for Disease Control and the FBI, and a large phone survey.

TOMATOES PROVENCAL

4 large tomatoes

½ cup buttermilk

1 tsp. salt

1 tsp. freshly ground black pepper

¼ cup freshly grated Parmesan cheese

Preheat the oven to 400 degrees. Spray a baking dish with nonstick cooking spray and set aside.

Cut the tomatoes into halves and remove all of the seeds. Spoon 1 tablespoon of buttermilk into each tomato half.

Sprinkle the top of each tomato half with salt, freshly ground black pepper and Parmesan cheese. Arrange the tomato halves in the prepared dish and place in the preheated oven for 15 minutes.

Makes 8 servings.

— Jeanne Jones

King Features Syndicate

Q.: I purchased too much heavy whipping cream and half-and-half. Can I freeze them?

— R.K., Hudson

A.: It’s not a good idea to freeze either.

Heavy cream, once frozen and thawed, will no longer be able to be turned into whipped cream due to its protein structure having changed. It is possible to freeze it and later use it in sauces, but even then, you will have to really shake it vigorously as cream tends to separate after being frozen. This works best with heavy cream that is 40 percent butterfat or higher, and most heavy cream sold for retail (not restaurant) use is 36 percent butterfat.

It is possible to whip and sweeten the cream first and then freeze it. However, this results in varying degrees of success, so don’t be surprised if it turns back to liquid once thawed.

For half-and-half, the results will be even worse. The cream and milk will separate when thawed, resulting in a watery liquid with flecks or clumps that won’t be appetizing in your coffee and can have a grainy mouthfeel.

While some folks have success freezing milk, it is generally not recommended for any dairy product beyond nonfat milk.

Got a food question? Lisa Abraham has the answer. Call 330-996-3737; email her at labraham@thebeaconjournal.com with “Ask Lisa” in the subject line; or write to her at 44 E. Exchange St., P.O. Box 640, Akron, OH 44309-0640. Please include your name (initials will be printed on request), hometown and phone number.

If ever there was a time to go whole hog, Christmas is the holiday to do it.

A beautifully glazed ham will be on many holiday dinner tables, but the traditional ham is not the only pork option.

Pork provides a wealth of choices for holiday meals. There are hams for certain, both cured and fresh, which will serve a crowd. But there are a wide variety of roasts that will serve any size gathering. Pork loin, pork butt and even small pork tenderloins are excellent dinner options. Pork sausages, from kielbasa to hot Italian, work well for more casual gatherings too.

Pork is seasonal at this time of year, and while all meat prices are high these days, pound for pound pork remains more affordable than beef, particularly the high-end cuts of beef like tenderloin and rib roast that are favored at the holidays.

Denny Gray, owner of Al’s Quality Market in Barberton and a specialty butcher and sausage maker, said pork is always a big seller at the holidays. Many folks stick to ham or sausages for their gatherings, particularly those who are keeping ethnic traditions.

But the rest of the hog offers plenty of options too.

“Fresh ham is quite often overlooked,” Gray said. While it is the same cut of meat of traditional hams, fresh ham is neither cured nor smoked. Think of it as a roasted leg of pork.

“Fresh ham tastes like a big pork chop,” Gray said. “It is white meat and lean.”

One of the reasons home cooks may not want to take it on is its size: a fresh ham will weigh in the vicinity of 22 pounds. Even with its hock removed, it’s still an 18-pound piece of meat, more than many cooks want to deal with.

Gray, however, said a good butcher will be willing to debone one, and even cut it down to a smaller size for a customer request.

It’s a boneless fresh ham that Cleveland’s Iron Chef Michael Symon uses to make porchetta, the traditional Italian pork roast that is thin-sliced into sandwiches. However, it is just as easily served as a main dish and will serve a dozen people at a Christmas gathering.

Gray said a crown roast of pork, made by shaping together pork rib roasts into a crown shape, is popular at Christmas and New Year’s, when many cooks like to stuff the center with sauerkraut.

Vermont cooking teacher Molly Stevens, in her book All About Roasting, offers an alternative to the crown roast, which she calls the honor guard roast of pork.

Crown roasts can be difficult to fit into a roasting pan and don’t always cook evenly because of their shape. Stuffing the center only makes even roasting more problematic, she writes.

Rather than curving the roasts into a crown shape, Stevens arranges them side by side in a roasting pan and interlaces their rib bones to give them the appearance of two rows of honor guards with their swords raised and crossed to form a pathway.

For a smaller crowd, don’t overlook pork tenderloins, which can be pounded, stuffed, rolled and roasted for a holiday presentation. Because they are small and lean, a pair to serve six will roast in under an hour.

Another cut Gray recommends is the pork butt, which, despite its name, is actually the shoulder. Often this cut, due to its size, is used for slow cooking and shredding for dishes like pulled pork. But Gray said with its bone removed, it is a fine cut for slow-roasting until it is falling-apart tender.

Gray said cooks should not be afraid to ask their butcher to make special cuts and trims, or to debone large portions to make them easier to work with.

He likes to debone the butt, season it with salt, pepper, Hungarian paprika and garlic powder, and then tie it up and roast it for 20 to 25 minutes per pound. “It’s phenomenal,” Gray said.

Here’s his recipe, along with lots of other ideas for going whole hog this holiday.

HUNGARIAN PORK SHOULDER

1 pork butt (shoulder), boned, about 8 lbs.

Salt and pepper, to taste

Garlic powder

Hungarian paprika

Have your butcher debone the pork butt for you. Season it liberally with salt, pepper, paprika and garlic powder on all sides.

Tie up roast using butcher’s twine.

Cover and roast at 325 degrees for 20 to 25 minutes per pound (about 3 hours).

Makes 10 to 12 servings.

— Denny Gray, Al’s Quality Market, Barberton

STUFFED PORK TENDERLOIN

2 pork tenderloins, about 2½ lbs. total weight)

1 lb. bulk mild pork sausage

6 cups dried bread cubes

1½ cups low sodium chicken or beef broth

2 ribs celery, chopped

1 small onion, chopped

1 to 2 tbsp. chopped fresh sage leaves

Leaves of 1 sprig fresh thyme, minced

1 tbsp. chopped fresh parsley

Olive oil

Salt and pepper, to taste

With a sharp knife, remove silverskin from each tenderloin, then slice each tenderloin lengthwise to butterfly it, being careful not to cut completely through the meat. You don’t want to cut the tenderloin in two. Working one at a time, place each butterflied tenderloin between two sheets of waxed paper or plastic wrap, place on a cutting board, and using a meat mallet, pound until meat is an even thickness of less than ½ inch.

Season inside and out with salt and pepper and set aside.

In a skillet over medium heat, brown sausage until no longer pink, breaking up with spatula until it is even brown crumbles. Drain.

In a large bowl, combine bread cubes, cooked sausage, celery, onion, sage, thyme and parsley. Mix well. Add broth, ½ cup at a time, mixing stuffing after each addition and breaking up bread as you go until stuffing is soft and holds together well. Season with salt and pepper to taste.

Fill the center of each tenderloin lengthwise with stuffing, overlapping meat to close seam and tucking in ends. Use cotton butcher’s twine to tie up tenderloin, making about five or six ties down the length of the tenderloin.

Add a tablespoon or two of olive oil to a very large skillet or a roasting pan set over two burners on stovetop. Set burners to medium-high and sear tenderloins on all sides, turning them carefully so stuffing does not come loose.

When brown on all sides, cover roaster with foil (or transfer to roasting pan if using a skillet) and roast in 375-degree oven, for 30 minutes. Uncover and roast an additional 15 to 20 minutes, or until internal temperature of thickest part of pork reaches 145 degrees when checked on an instant-read thermometer. Be careful to check temperature of meat closest to stuffing, as this area tends to cook more slowly than the outside.

When done, remove from oven. Cover with foil and allow to rest for 10 to 15 minutes. Remove twine. Slice into circles and serve.

Makes 6 servings.

Note: Pork tenderloins are small, averaging about 1 to 1½ pounds each. However, with stuffing, each should serve three adults.

— Lisa Abraham

CLASSIC PORK RIB ROAST

(RACK OF PORK)

5 cups cool water (about 50 degrees)

⅓ cup kosher salt

2 tbsp. brown sugar, light or dark

¼ cup honey

3 sprigs fresh rosemary (4 to 5 inches)

2 garlic cloves, smashed and peeled

¼ tsp. crushed red pepper flakes

1 (4- to 5-lb.) center-cut, bone-in pork rib roast (6 to 8 ribs) with the chine bone removed or cracked

Brine the pork: In a large bowl or a 2-quart measuring cup, stir together the water, salt, brown sugar and honey and stir until the salt and sugar have dissolved. Stir in the rosemary, garlic, and red pepper flakes.

Place the rib roast in a large zip-top plastic bag. (If you don’t have a large enough bag, place the pork in a deep bowl.) Add the brine. If using the bag, press out any extra air, seal and set in a deep baking dish to catch any leaks that may occur. If using a bowl, add more water if needed to cover the pork and cover with plastic wrap. Chill for 18 to 24 hours.

About an hour before roasting, remove the pork from the brine. Let drain and then pat dry with paper towels. Let stand at room temperature 1 hour.

Position a rack in the center of the oven and heat to 325 degrees (300 degrees convection). If you have not already done so, remove the pork from the brine and let sit at room temperature while the oven heats.

Heat a large ovenproof skillet (10 to 12 inches) over medium-high heat. Place the pork roast fat side down in the skillet and cook until the fat is browned, 5 to 8 minutes. Turn the pork roast (tongs and a meat fork are handy here) so it sits fat side up.

Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center of the pork registers 140 degrees, about 1½ hours. Transfer the pork to a carving board, preferably one with a trough, to rest for 15 minutes.

Carve by slicing down between the rib bones to divide the roast into chops. Drizzle any carving juices over the chops and serve immediately.

Makes 6 servings.

Note: To make an Honor Guard Roast of Pork, double the above recipe, including the amount of brine, using two 4- to 5-pound center-cut bone-in pork rib roasts. Have the butcher french the roasts to expose the rib bones. After searing, let the roasts cool enough so that you can handle them and arrange them facing each other with the bones interlaced. Roast as directed, but allow for an additional 10 to 20 minutes of roasting time.

— All About Roasting,

Molly Stevens

PORCHETTA

8 oz. pancetta, finely chopped

10 garlic cloves, minced

Grated zest of 2 lemons

Grated zest of 1 orange

½ cup chopped fresh flat-leaf parsley

Leaves from 4 sprigs of fresh rosemary, chopped

2 tbsp. red pepper flakes

2 tbsp. rinsed capers, chopped

Kosher salt

1 (10- to 12-lb.) skin-on boneless fresh ham, butterflied

Preheat oven to 350 degrees.

Put the pancetta in the bowl of a food processor and pulse until it forms a paste. Transfer to a bowl and mix in by hand the garlic, citrus zest, parsley, rosemary, red pepper flakes and capers and 2 tablespoons salt until thoroughly blended.

Put the fresh ham flesh side up on a cutting board and score the meat with the tip of a sharp knife every inch or so in a cross-hatch pattern. Rub the pancetta paste into the meat, making sure to get it into the score marks. Flip the ham over and cross the skin with the knife as you did the flesh. Roll the ham up, skin-side-out, and secure with kitchen twine. Season the skin lightly with salt.

Put the pork in a roasting pan and transfer to the oven to roast for 2 hours.

Increase the oven temperature to 400 degrees and roast until the pork reaches an internal temperature of 170 degrees and the skin is nice and crisp, about 1½ hours.

Remove from the oven and let rest for 30 minutes. Thinly slice the porchetta before serving. Don’t worry if there are leftovers, as porchetta makes awesome sandwiches — hot or cold — and holds up well for days in the fridge.

Makes 12 to 15 servings.

Note: Porchetta is good served with bitter greens dressed simply with olive oil and lemon juice, and is excellent served on sandwiches.

— Michael Symon’s

Carnivore

Lisa Abraham can be reached at 330-996-3737 or at labraham@thebeaconjournal.com. Find me on Facebook, follow me on Twitter @akronfoodie or visit my blog at www.ohio.com/blogs/lisa.

The Cucina at Gervasi Vineyard, Canton, www.gervasivineyard.com.

Holiday Cookies for Children and Parents, with Ellen Conrad, 1-4 p.m. Saturday. $125.

Fishers Foods, North Canton, 440-729-1110, www.lpscinc.com.

An Italian Christmas Eve, with Chef Loretta Paganini, 6 p.m. Monday. $55.

Western Reserve School of Cooking, Hudson, 330-650-1665, www.wrsoc.com.

Holiday Entertaining: Lobster Workshop, with Catherine St. John, 6:30-9:30 p.m. Friday. $90.

Parsnips are a quintessential cold weather vegetable. They look like carrots but are white and somewhat sweeter, characteristically starchy with a hint of citrus.

Like many of the tastiest foodstuffs, parsnips were once a staple among the poor in Italy and elsewhere in Europe. When the potato came from the New World and disseminated throughout the continent, parsnips fell out of favor. For centuries, they were used almost exclusively as animal feed.

Parsnips are complex in flavor, remarkably versatile and easy to cook. Their earthiness works well in broths and soups but also comes through when roasted or braised.

I like to slice parsnips thinly and cook them with rendered pancetta for a simultaneously crisp and toothsome pasta sauce. Don’t crisp the slivers like potato chips, just cook all the way through and toss with spaghetti and a few ladles of pasta water.

I even serve parsnips instead of mashed potatoes as a Thanksgiving side, adding Yukon gold potatoes and yams. The combination of sweet potato and parsnip might seem like it would be too sweet, but it creates the perfect balance.

This dish works with poultry or braised meat for weekday meals. It beautifully captures the flavors of autumn.

PARSNIPS WITH HORSERADISH

AND CHIVES

3 lbs. parsnips, peeled and cut into 2½-inch-long batonettes

¼ cup plus 4 tsp. extra virgin olive oil

Salt and freshly ground black pepper

1 cup Prosecco or champagne

6 tbsp. unsalted butter, at room temperature

¼ cup plus 1 cup prepared white horseradish

¼ cup finely chopped fresh Italian parsley

¼ cup chopped fresh chives

2 tbsp. poppy seeds

Preheat the oven to 400 degrees.

In a large roasting pan, toss the parsnips with the 4 teaspoons olive oil and salt and pepper to taste. Add the Prosecco, and stir. Place the pan in the oven and roast, stirring once or twice, until the parsnips are tender and the Prosecco has been absorbed, 25 to 30 minutes.

Meanwhile, heat the butter and remaining ¼ cup oil in a small saucepan over medium heat. When the butter has melted, remove from the heat and stir in ¼ cup of the horseradish. Add the parsley, chives and poppy seeds, and season with salt and pepper.

Pour the horseradish-herb butter over the warm roasted parsnips, and toss to coat. Serve in a warmed shallow bowl with the remaining 1 cup horseradish on the side.

Serves 8 to 10 as a side dish.

Recipe from Molto Batali (Ecco, 2011)

I could write a whole story breaking down all the finer points of roast chicken. But here are a few things to consider:

First, I start chickens in a hot oven, around 425 degrees, for 15 minutes, then reduce the heat to 325 degrees. That blast of heat crisps the skin and starts the cooking, while the lower heat keeps the chicken from drying out while it finishes.

Instead of a roasting pan and rack, try a smaller cooking vessel, such as a heavy glass pie plate. In a big pan, the juices spread out and evaporate. A smaller container cups the chicken, keeping the juices inside, where they help the chicken cook and keep it from drying out.

Notice how you’re placing the chicken in the oven. The back of the oven usually is hotter than the front. So put the chicken in with the dark-meat areas — the legs and thighs — pointing toward the back so they get hotter.

Finally, don’t forget the standing time. Use an instant-read thermometer in the thickest part of the thigh to make sure the chicken has reached 165 degrees. Then remove the chicken from the oven and let it stand 10 or 15 minutes before you carve it. The temperature will rise 5 to 10 degrees and the juices will settle back down into the meat rather than running out onto the platter.

— Kathleen Purvis

Charlotte Observer

Last week I shared with you my Best Ever Chocolate Chip Cookies, which are perfect for sharing. This week, we are turning to another holiday favorite — Snowflake Cookies. You may have heard them called wedding cookies or pecan puffs, but at my house these have always been a special December treat.

These delicate cookies are light as a snowflake and melt-in-your-mouth tender. Last week, I took them to a gathering with my girlfriends, and one said, “That is the best cookie I have ever had — really ever — in my whole life!”

I look at these snowflakes as the diamonds among the gems on a cookie platter. If there is a downside to these little sweets, it’s that each batch makes only 12 cookies. But having a small batch of cookies is nice when most of my other recipes make three to six dozen. While doubling is not recommended, repeat batches are highly suggested!

Many of you, dear readers, have shared your favorite cookie recipes and amazing stories with me, and they are posted on Kitchenscoop.com for all to enjoy. Check them out, and happy holiday baking! May your cookie platters overflow!

Snowflake Cookies

1 cup plus 2 tbsp. all-purpose flour

¼ tsp. ground cinnamon

½ cup plus

1 tbsp. unsalted butter

½ cup pecans, finely chopped

¼ cup powdered sugar, plus more for dusting

1 tsp. vanilla extract

¼ tsp. salt

Preheat oven to 400 degrees. Line a cookie sheet with parchment paper (see note).

Combine ingredients in a large bowl. Using an electric mixer, mix on low until well blended and batter becomes light.

Using a cookie dough scoop, shape the dough into 12 equal-sized balls (about 1½ inches) and place on prepared sheet. Bake 10 to 12 minutes, until cookies begin to lightly brown at the bottom edge.

Cool 5 minutes, then remove them to wire racks. Dust the cookies with additional powdered sugar. When cool, serve or store cookies in tins for up to 1 week.

(Note: There are many different brands of parchment paper on the market. Make sure you choose a paper that can tolerate high baking temperatures.)

Makes 1 dozen cookies.

Each cookie has about 161 calories, 12 grams fat (6 grams saturated), 23 milligrams cholesterol, 2 grams protein, 12 grams carbohydrates, trace dietary fiber, 112 milligrams sodium.

Alicia Ross is the co-author of three cookbooks. Contact her c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, email tellus@kitchenscoop.com, or visit http://kitchenscoop.com.

Author Ken Forkish gave up a 20-year career in Silicon Valley to become a baker. In 2001, he opened a bakery in Portland, Ore., followed by a pizza place in 2006.

Now Forkish shares his secrets for making crusty loaves of bread and thin crispy pizzas in the 265-page Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (Ten Speed Press, $35).

Rich with scientific explanations, it will appeal to the cook who takes an engineer’s approach in the kitchen. Beyond recipes for loaves of whole wheat and pain de campagne, Forkish offers intriguing techniques for making a pizza in an iron skillet and a bake-and-broil method using a pizza stone.

— The News & Observer (Raleigh, N.C.)

It’s time for Lisa’s List, my annual compendium of gifts to make every cook and food lover on your shopping list squeal with delight when they open your present.

Of course, these gifts don’t have to be reserved just for Christmas. They’re great for birthdays and other occasions too.

I’ve been shopping and taking notes for months now and was surprised that food items seem to be taking over a greater portion of the list. I guess that’s because we all love good eating, and the older I get the more I realize that there’s not too much more stuff I want to stuff in my house.

Well, maybe just a few new trinkets.

• Placetile Designs

The white tiles sold by this Georgia company are perfect for the cook who likes to dress up the table, and the non-cook who likes to set a pretty table for serving take-out.

Either way, these tiles make a fun gift. They are white and stylish, go with any decor, and can be used over and over, thanks to their erasable surface and the dry-erase pen that comes with each set.

The tiles come in a variety of styles, including name plates, large tiles for writing a menu on, or one of my personal favorites, erasable ceramic bottle stoppers. They’re fun for labeling decanted wines, olive oils or any bottle with a cork.

They’re also great for tying on top of a wine bottle to give as a hostess gift.

The wine stoppers are just $13 for a set of three, so they make a fun stocking stuffer.

Look for them in high-end gift shops or order at www.placetile.com.

• Chef’s Garden vegetable box

Any foodie knows that when the world’s best chefs are looking for premier vegetables to cook with, they look to the Chef’s Garden farm in Huron. But what you may not realize is that you don’t have to be a famous chef to buy there.

Now anyone can buy a box of the Jones family farm’s amazingly fresh, heirloom vegetables and they make a great gift.

This year, forget the fruit basket and send the vegetable box instead. Boxes sell for $30 for eight to 10 pounds of veggies and $45 for 15 pounds. Six-month subscriptions (think veggie of the month club) also are available. Visit www.farmerjones
farm.com to order.

• Slate Board

Speaking of labeling, this slate serving board is a great way to serve and label cheese. The slate is quarried in Pennsylvania and has a protective backing so it won’t scratch the table.

You can arrange cheese on it and then use a piece of chalk to draw in the names. It’s fun and stylish with a bit of whimsy for your entertaining. It comes in three sizes that sell for $10, $20, and $30 at Crate & Barrel stores or at www.crateandbarrel.com.

• The Olive Tap oils and vinegars

I first wrote about the Olive Tap back in 2007, shortly after John Petrocelly opened his Medina business.

Since then, the company that Petrocelly and his brother operate has continued to expand, but the quality of their signature olive oils and balsamic vinegars has stayed superior.

The lemon and orange-infused vinegars and oils continue to be my favorites, but you’ll be able to pick your own. If you visit the Olive Tap, 1077 N. Court St., Medina, you can taste your way through their large selection and buy your favorites.

If you can’t get to Medina, you can visit www.theolivetap.com to order online. Their gift packs are great for the holidays and are priced between $35 and $55.

• Joseph Joseph utensils

A pair of British twin brothers founded this housewares line in 2003, and their colorful and fun designs of kitchenware seem to be everywhere these days.

I especially like their FlexiGrip Chopping Mats, which sell for $14.95, and come in a bunch of fun designs. Look for their stuff at Sur La Table and other stores that sell kitchenware or find them at www.josephjoseph.com.

• The Peanut Shoppe of Akron

Salted pecans, cashews, peanuts, and so much more. This downtown Akron icon is the perfect place to find the right holiday gift. Nuts are universally enjoyed by old and young, and owner Marge Klein roasts them up daily.

Stop by 203 S. Main St. and make selection or shop online at http://akronpeanuts.com. I recommend the Deluxe Mix, but the honey-roasted pecans are pretty good too. Most nuts sell for less than $12 a pound.

Just remember to get a little extra for yourself when you visit or your presents may not make it to their intended recipient.

• Personalized cutting board

It wouldn’t be Lisa’s List without an item that can be embossed, embroidered, engraved or otherwise made personal and perfect for the recipient.

This year’s item is a bamboo cutting board available from www.personal
izationmall.com. The board measures 14-by-10 inches, and can be personalized with up to two lines of laser engraving. Bamboo is great for chopping as it absorbs little water, and at under $30, this gift is as affordable as it is charming.

While you’re browsing this site, you might also want to check out the personalized cookie jar, which sports a heart emblazoned with up to eight names of kids and grandkids. At $39.95, you may just have found the perfect gift for Grandma.

• Cookbooks

This year, there are so many books that I want to recommend, I thought about doing a list of just books. Here are some of my faves: The Epicurious Cookbook ($27.99 softcover/Clarkson Potter), lots of great recipes; Cook’s Illustrated The Science of Good Cooking ($40 hardcover/America’s Test Kitchen) for the science geek on your list; Hungry Girl to the Max! ($27.99 softcover/St. Martin’s Griffin) for your favorite skinny-mini; Cooking Season by Season ($35 hardcover/DK Books), 1,000 recipes for anyone who needs a little help eating seasonally; Lidia’s Favorite Recipes ($24.95 hardcover/Alfred Knopf) because life without Italian food is not worth living and few do Italian as well as Lidia Bastianich; and finally, Ina Garten’s new Barefoot Contessa Foolproof ($35 hardcover/Clarkson Potter) because she is the best thing on the Food Network and quite frankly should be promoted beyond contessa to reigning queen of food TV.

Lisa Abraham can be reached at 330-996-3737 or at labraham@thebeaconjournal.com. Find me on Facebook, follow me on Twitter @akronfoodie or visit my blog at www.ohio.com/blogs/lisa.