When I agreed to do a guest post during December for the Secret Recipe Club - since we’re on hiatus till January 2013 - I tossed around a few different ideas. But as we’re full-boar into the holiday season, I decided on gingerbread. Nothing says Christmas to me more than the heady smell of molasses and ginger swirling around my kitchen. Now you could buy a gingerbread house kit, but this is so much more satisfying!
Two years ago my younger son asked for a gingerbread house-making party; his birthday is two days before Christmas. I was baking gingerbread for days….and my husband got a little bit carried away with his creation as you can see from the photo above. But it was lots and lots of fun family time. And that, to me, is what the holidays are all about!
The Basic Dough…
1 C butter
1 C dark brown sugar
2/3 C unsulphered molasses
6 C white whole wheat flour
1 C chestnut flour
2 T baking powder
1 T ground ginger
Melt the butter and whisk in the molasses, sugar, and eggs. Add dry ingredients and blend till you have a stiff dough. Split dough into quarters and roll into a ball. Wrap tightly with plastic and refrigerate for at least an hour. Roll dough to desired thickness (I kept them fairly thick to withstand little hands) and cut out your pieces. Bake in a 350 degree oven for 20-30 minutes, depending on thickness.
The Royal Icing… AKA “the cookie glue”
egg whites from two eggs, or more if needed to thin icing
4 C organic powdered sugar, or more to thicken icing
juice from one lemon
Beat the whites until stiff but not dry. Add sugar and lemon juice. Beat for another minute. If the icing is too thick, add more egg whites; if it’s too thin, add more sugar. Add food coloring if you desire. This icing may be stored in an airtight container in the refrigerator for up to 3 days.
If you follow my blog, you’ll know that 2012 has been the start of our Cooking Around the World Adventure - we’re cooking and eating our way through 195+ countries. So, I thought it only fitting that I include some gingerbread treats from around the world.
I’m continuing down my gingerbread-lined path with ontbijtkoek (Dutch spice bread) muffins. While Danish honningkagehjerter dough ages in the refrigerator for two days before it’s baked, the Dutch ontbijtkoek age for one day after it’s baked.
2 C white whole wheat flour
1 T baking powder
1/2 C dark brown sugar
1/3 C molasses
1 C milk
1 t each ground cloves, cinnamon, ground ginger, ground cardamom, and ground all-spice
1/2 teaspoon nutmeg
1 pinch salt
Preheat the oven to 300 degrees Fahrenheit. Combine all ingredients into a smooth paste. Lightly coat a cake tin or individual muffin wells with butter and fill with the dough. Bake for about 1 hour. When cooled, cover in tin foil for 24 hours before serving. Keep covered or bread will dry out.
And here’s a gingerbread cake that has some Irish Guinness in it!
Guinness Gingerbread with Lemon Curd
Do you have flavor combinations that evoke memories from your childhood? For me, from the kitchen of my childhood friend Jessica Jenschke, née Coughran, came a gingerbread cake with a lemon curd sauce (Jess corrected me the last time I made this). That combination has stuck with me for over thirty years. I have never had the recipe, but this is my version…
This makes two 10″x13″ rectangular cakes. Cut it in half, if needed.
2-1/2 sticks butter, plus some for greasing
2 C unsulphered molasses
2 cup dark brown sugar, packed
1 bottle of Guinness
4 t each ground ginger and ground cinnamon
2 t each ground nutmeg and ground allspice
1/2 t ground cloves
1 C chestnut flour
3 C white whole wheat flour
2 T baking powder
2 C sour cream
2 T crystallized ginger
Preheat the oven to 350. Melt the butter completely. Stir in molasses, brown sugar, Guinness, eggs, and sour cream. Add in dry ingredients and stir till completely moistened. Stir in crystallized ginger and pour into buttered cake pans. Bake for 1 hour or till a toothpick inserted comes out clean.
Add a sprinkling of powdered sugar and a dollop of lemon curd. Et voilà!
1 C fresh lemon juice
4 t fresh lemon zest
1 cup sugar
6 large eggs
12 T butter, cut into cubes
Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
There you have it, some gingered holiday treats for you to enjoy. Happy holidays and happy baking!
Thank you Camilla for the wonderful post. Please check out more of Camilla’s wonderful recipes at Culinary Adventures with Camilla.