Now my sister thinks gingerbread is boring, boring, boring. I'm trying to convince her to try this recipe for her sewing group next week. There is something so comforting about the smell of gingerbread baking in the oven; the whole house smells divine and spells holidays. Serve it hot or keep it warm in the oven. It's the perfect dessert for a chilly winter weekend.
Once again, I turned to Maida Heatter's very first cookbook. She calls this Moosehead Gingerbread and describes her recipe as one she got from an old-time Maine fishing guide. You'll be surprised at some of the ingredients: coffee, black pepper and dry mustard. I'm telling you, it works. Her recipes are no fail as long as you follow her detailed instructions exactly. And every single one of them is a perfect gem. I love her attention to detail- there are no questions left to ask.
This gingerbread is a treat all by itself and a wonderful dessert served with a mound of whipped cream, a little sweetened Greek yogurt and pear or applesauce. As for me, I prefer a simple sweet/sour lemon sauce I found in Martha Stewart's Entertaining. She served it over something called Grateful Pudding. (Which I have served for Thanksgiving off and on- the fun name alone is reason enough to make it, but in addition, it's delicious. Hope you have the recipe. If not, say so when you comment and I will post it before the holidays. It's a magnificent steamed pudding- light in color.) You'll love this sauce over Maida's gingerbread.
Boring? I don't think so.
(Adapted from Maida Heatter's Book of Great Desserts)
2 1/2 cups sifted all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 teaspoons powdered ginger
1/2 teaspoon powdered cloves
1/2 teaspoon dry mustard
1/2 teasoon black pepper, finely ground
1/2 cup butter, room temperature
1/2 cup dark brown sugar, firmly packed
2 eggs, room temperature
1 cup dark molasses
1 rounded tablespoon instant espresso coffee
1 cup boiling water
Place rack in the center of your oven. Preheat to 375°. Butter a 9 inch square pan and dust it lightly with fine bread crumbs.
Sift the flour, baking soda, salt, cinnamon, ginger, cloves, mustard and black pepper together. Set aside.
In a mixer, cream the butter. Add the brown sugar and beat a couple minutes. Beat in the eggs one at a time. Scrape down the sides of your bowl frequently. Add the molasses and beat until smooth. Dissolve the coffee in the boiling water. On low speed add the the dry ingredients in three additions and the coffee (remember it's hot!) in two.
Beat only until smooth. The mixture will be extremely thin. That's OK. Pour into the prepared pan and bake for 30 to 35 minutes or until the top springs back when lightly touched.
Cool in the pan for 10 minutes. Invert on a rack, cover with another rack and invert back again. Serve warm.
Sour Lemon Sauce
(Adapted from Martha Stewart's Entertaining)
3/4 cup sugar
1 1/2 tablespoons cornstarch
1 1/4 cups hot water
3 1/2 tablespoons unsalted butter
4 tablespoons lemon juice
3 teaspoons grated lemon rind
Combine sugar, cornstarch and salt and whisk until there are no lumps. (It is suggested you make this in a double boiler. I didn't.) Add the hot water and cook 3-5 minutes until thick. Add the butter, lemon juice and rind and continue to cook until smooth. This is very light in color.
Looks delicious, especially the sour lemon sauce. I popped in to check out your popover recipe but couldn't find it. ;-(ReplyDelete
I don't think I've ever had proper gingerbread. :( I would love to try it though, it sounds and looks delicious!ReplyDelete
Wow, mustard certainly sounds like an unusual addition (I can understand the coffee). Love gingerbread so this is definitely bookmarked. Yum, thanks for sharing.ReplyDelete
Gingerbread is SO good, and not boring at all! Thanks for the recipe!ReplyDelete
Looks anything but boring. Great recipe!ReplyDelete
ohh, now it really is the beginning of the holiday season! i love gingerbread! i'll bet your house smelled amazing!ReplyDelete
A very unique gingerbread! I love the addition of espresso & dry mustard. The lemon sauce sounds amazing!ReplyDelete
A very aprt gingerbread!! Looks so lovely & tasty, Barbara!ReplyDelete
MMMMMMMMMMMMMMMM,...just pure enjoyment!
You are so right. You rarely see just plain old fashion gingerbread anymore. I was trying to remember the last time I had it - or even saw it! This sounds right up my alley. I love the coffee and pepper ingredients. I've used pepper in Pfeffernüsse before, which was delicious. I have now bookmarked this page. Wonderful!ReplyDelete
I think your gingerbread looks incredibly luxurious. Its actually still quite popular in Englnad, but mostly around christmas time. I love the warming flavours.ReplyDelete
I love gingerbread, the lemon sauce is a great pairing!ReplyDelete
I love gingerbread with pumpkin but haven't eaten it on its own. Send me cake and convince! :)ReplyDelete
dang that looks good! i have a couple gingerbread acorns left, i should make your dip...ReplyDelete
I adore gingerbread and this is one of my top five favorites. I also love the lemon sauce she created. It's a perfect pairing of two great recipes. Thanks for posting.ReplyDelete
That gingerbread looks delicious and I really love the addition of lemon sauce as accompaniment!ReplyDelete
I love gingerbread; unfortunately nobody else in my house does.ReplyDelete
I love gingerbread! I used to eat it all the time at this cafe by my dad's office when I would visit him for lunch.ReplyDelete
I actually don't think I've ever had real gingerbread! This looks really delicious and I love the unusual ingredients like mustard and pepper!ReplyDelete
mustard? that's a surprising ingredient! and now that i think about it, gingerbread should always be eaten with applesauce. and a sour lemon sauce. :)ReplyDelete
Not boring at all! Delicious! I like the sound of this recipe. I like gingerbread with whipped cream or ice cream.ReplyDelete
Barbara, this is really really goooood! I definitely will try the recipe soon. By the way, please check my blog for further info coz you're one of the participant.Vote to win the giveaway! Thanks.ReplyDelete
There's nothing boring here, I can surely tell. This looks delicious - love spicy baked goods - and the lemon icing is perfect!ReplyDelete
With the cooler weather I've been itching to bake and this sounds like the perfect thing to bake. I've never baked gingerbread before and I can't wait to give it a try. Thanks for the wonderful recipe!ReplyDelete
Doesn't seem boring at all, looks absolutely fantastic! I'll have your sister piece!ReplyDelete
Your gingerbread looks delicious! And I love your sour lemon sauce... such a great combo!ReplyDelete
You are SO right! I always thought of gingerbread in cookie form, not cake form like this. And I find the cookie version dry and boring too. I love this cake version!!! Sure look forward to trying this for Christmas. Thanks for sharing this recipe! :DReplyDelete
I love gingerbread. My mom used to make it too and topped it with a lemon sauce. This looks like the perfect recipe.ReplyDelete
I love everything about your recipe and I think it looks and sounds delicious! I ♥ gingerbread and the lemon sauce sounds like a lovely compliment.ReplyDelete
I'm a new visitor to your blog. Just saw the pumpkin flan post and know I'm hooked. I can't wait to try that at Thanksgiving. I've subscribed to your blog. And thanks for the stop by mine.ReplyDelete
Hi Barbara! Thank you so much for your comment!ReplyDelete
I must make this gingerbread now, it looks so good! I have all the ingredients, so I am going to make it this evening! :)
Ah gee, Gingerbread Day isn't until Nov. 21st. I don't think I can wait that long. Gingerbread & Lemon Sauce sound mighty good about now!!! I think I will save this though for when I celebrate on my blog.ReplyDelete
Thanks for sharing, Barbara...
I love Gingerbread! I'm experimenting with a gingerbread dessert for Christmas!ReplyDelete