Today’s bread comes to us from the inimitable M. F. K. Fisher, out of her book How To Cook A Wolf, published in 1942. Mrs. Fisher herself states it is the
grandest gingerbread recipe she has ever seen. Mrs. Fisher, suggests that it be served with ”unsalted butter, preferably
pressed into little pats.
Adapted from How To Cook A Wolf, by M. F. K. Fisher
Makes one 8 x 4 inch loaf
5 1/2 ounces (about 1 1/4 cups) unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup non-hydrogenated shortening
1/4 cup sugar
6 ounces (1/2 cup) molasses
3/4 teaspoon baking soda, divided
3/4 cup boiling water
1 large egg, beaten
2 tablespoons candied ginger, chopped finely
1. Preheat the oven to 325º F. Butter an 8 x 4 inch loaf pan, and
sprinkle with a spoonful of flour, knocking the pan to remove any
excess. Whisk together the flour, baking powder, cinnamon, ginger,
cloves, and salt.
2. In the bowl of a stand mixer, cream together the shortening and
the sugar with the paddle attachment, until thoroughly mixed. In a
separate bowl, beat the molasses and 1/2 teaspoon baking soda with a
nonstick spatula until light-colored and fluffy. Add the molasses to
the shortening mixture, and beat until combined, scraping the bowl down
as needed.
3. Add the remaining 1/4 teaspoon baking soda to the boiling water,
and stir to dissolve. Alternate adding the water and the dry
ingredients to the molasses mixture, in about three installments,
scraping the bowl after each addition. When thoroughly mixed, fold in
the beaten egg and the candied ginger.
4. Scrape the batter into the prepared pan, and bake at 325º F for
about 35 minutes, or until fully baked and the center of the loaf feels
firm when pressed gently on top. Begin checking the bread for doneness
after 20 minutes in the oven, so as to not burn. Let cool briefly in
the pan before turning out to cool thoroughly on a wire rack.
Notes:
1. Gingerbread will keep at room temperature, wrapped tightly, for up to a week. Frozen, it will keep for a month or so.
Showing posts with label gifts from kitchen. Show all posts
Showing posts with label gifts from kitchen. Show all posts
Sunday, August 14, 2011
Saturday, February 13, 2010
Vanilla flavoring - Homemade
"Vanilla" extract usually isn't made with real vanilla. The real stuff adds such a layer of flavor to your baked goods that once you've made your own, you'll never want to go back. The good news is that it's really easy--and affordable.
Vanilla beans are about $1 each, and because you're only using a cup of vodka, you can just buy the "airplane" size bottles. It ends up being about 5 cents per serving.
This makes a great hostess gift. Make a large batch of it and give it away as a holiday gift.
2 (or 3) vanilla beans
8 ounces vodka (or brandy)
glass jar with tight fitting lid
Split the vanilla beans in half lengthwise. Scrape the seeds from the bean using a knife, and place both the seeds and the beans in a glass jar with a lid. Warm the vodka to 100-120 degrees Fahrenheit.(Remember vodka is flammable - watch it carefully)
Pour the warmed vodka over the beans and allow to cool to room temperature. Once cooled, seal the jar. Store at room temperature for one week, shaking the jar every other day. Strain the mixture, then store in a sealed container. Flavoring will keep for a year, but chances are you'll use it up before then.
Use kitchen scissors or a sharp paring knife to cut lengthwise down each vanilla bean, splitting them in half, leaving an inch at the end connected.
Put vanilla beans in a glass jar or bottle with a tight fitting lid (mason jars work well). Cover completely with the vodka.
Give the bottle a good shake every once in a while. Store in a dark, cool place for 2 months or longer.
Lasts for years. You can keep topping it off with vodka once in a while as you use it, just remember to give it a good shake. You can also make vanilla sugar by putting a split vanilla bean into a jar of white, granulated sugar. Great way to infuse the sugar with vanilla flavor for baking.
Makes 48 one teaspoon servings.
http://www.organic-vanilla.com/servlet/StoreFront
http://www.beanilla.com/
Vanilla beans are about $1 each, and because you're only using a cup of vodka, you can just buy the "airplane" size bottles. It ends up being about 5 cents per serving.
This makes a great hostess gift. Make a large batch of it and give it away as a holiday gift.
2 (or 3) vanilla beans
8 ounces vodka (or brandy)
glass jar with tight fitting lid
Split the vanilla beans in half lengthwise. Scrape the seeds from the bean using a knife, and place both the seeds and the beans in a glass jar with a lid. Warm the vodka to 100-120 degrees Fahrenheit.(Remember vodka is flammable - watch it carefully)
Pour the warmed vodka over the beans and allow to cool to room temperature. Once cooled, seal the jar. Store at room temperature for one week, shaking the jar every other day. Strain the mixture, then store in a sealed container. Flavoring will keep for a year, but chances are you'll use it up before then.
Use kitchen scissors or a sharp paring knife to cut lengthwise down each vanilla bean, splitting them in half, leaving an inch at the end connected.
Put vanilla beans in a glass jar or bottle with a tight fitting lid (mason jars work well). Cover completely with the vodka.
Give the bottle a good shake every once in a while. Store in a dark, cool place for 2 months or longer.
Lasts for years. You can keep topping it off with vodka once in a while as you use it, just remember to give it a good shake. You can also make vanilla sugar by putting a split vanilla bean into a jar of white, granulated sugar. Great way to infuse the sugar with vanilla flavor for baking.
Makes 48 one teaspoon servings.
http://www.organic-vanilla.com/servlet/StoreFront
http://www.beanilla.com/
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