| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
California |
Breads |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Unsalted butter; soften |
| 1/2 |
c |
Dark brown sugar; packed |
| 1/4 |
c |
Molasses |
| 1/4 |
c |
Dark corn syrup |
| 1 |
|
Egg; beaten |
| 1/4 |
ts |
Salt |
| 1 1/2 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 1/2 |
c |
Buttermilk; room temp |
| 2 |
oz |
Fresh ginger; peel and grate fine |
INSTRUCTIONS
Another recipe from Mendocino, California's fine restaurant, CAFE
BEAUJOLAIS. This recipe was a clear winner from a gingerbread tasting
party. Serve the gingerbread warm and plain, or with lemon curd. Cream
together the butter and sugar. Add molasses, corn syrup, egg, and salt, and
beat until smooth. Mix together the flour and baking soda. Whisk in half
the flour/baking soda mixture, then half the buttermilk, and repeat. Stir
in the ginger until it is well-dispersed (remove any strings from the
grated product).
Pour into an 8 inch square buttered pan, and bake at 350 degrees for 35 to
40 minutes. Serve warm or at room temperature with lemon curd or, perhaps,
whipped cream. Sharron Solomon
Posted to MC-Recipe Digest V1 #973 by Nancy Berry <nlberry@prodigy.net> on
Dec 28, 1997
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