Food52's Automagic Holiday Menu Maker
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75 Comments
Audrey
December 9, 2017
Thanks for the info. Haven't been able to find BRER Rabbit yet in my Walmart, I will try Amazon. I ran across a clipping containing the original recipe , I had it attached to a file card. Can't believe I still have it, it must be 40 years old by now. I never get rid of recipes. Although I may not cook much anymore I love reading them.
jpriddy
December 8, 2017
My mother hated to cook even though she was really good at it when she bothered. She ALWAYS saved her gingerbread with homemade lemon sauce.
Nancy D.
December 27, 2016
This one, all day long. From Gramercy Tavern via Smitten Kitchen: https://smittenkitchen.com/2008/12/gramercy-taverns-gingerbread/
It was the first I ever made, and though that first time I didn't really super extra grease the bundt pan, the smudges of warm gingerbread I scraped out were so amazing I ran right out and bought the last two containers of whipping cream from my local convenience store, the day before Christmas. That gingerbread made me not care whether other people would have whipped cream with their desserts.
It was the first I ever made, and though that first time I didn't really super extra grease the bundt pan, the smudges of warm gingerbread I scraped out were so amazing I ran right out and bought the last two containers of whipping cream from my local convenience store, the day before Christmas. That gingerbread made me not care whether other people would have whipped cream with their desserts.
Audrey
December 25, 2016
Does anyone see Brer Rabbit MOlasses in the markets anymore? My mother also had that on hand.
Nancy
December 26, 2016
Audrey - here is the recipe I use; found it after I wrote my post yesterday.
forums.finecooking.com/cookstalk/baking/gingerbread
I found it after I wrote my post yesterday...this is the recipe I make, with ground ginger, fresh & crystallized. Yummy!
EL - is this the same one you cited?
forums.finecooking.com/cookstalk/baking/gingerbread
I found it after I wrote my post yesterday...this is the recipe I make, with ground ginger, fresh & crystallized. Yummy!
EL - is this the same one you cited?
K W.
December 8, 2017
Yes, you can still find Brer Rabbit molasses. I actually saw it at Wal mart too.
Audrey
December 25, 2016
I would love the Gingerbread with three-gingers--my daughter had a recipe that I think was like that but I don't where it is.
thank you.
thank you.
EL
December 25, 2016
For the 3 ginger Gingerbread: http://forums.finecooking.com/cookstalk/baking/gingerbread
I copied it into word and it copied perfectly, so now it is in my recipes folder.
Smitten Kitchen also has one that I like the looks of: https://smittenkitchen.com/2008/12/gramercy-taverns-gingerbread/
This one is a double ginger gingerbread. I have made it and really like it: http://www.101cookbooks.com/archives/black-sticky-gingerbread-recipe.html
Also, Ruth Reichl's book "Delicious" has a gingerbread that I'd like to try, with fresh ginger and orange in it.
I copied it into word and it copied perfectly, so now it is in my recipes folder.
Smitten Kitchen also has one that I like the looks of: https://smittenkitchen.com/2008/12/gramercy-taverns-gingerbread/
This one is a double ginger gingerbread. I have made it and really like it: http://www.101cookbooks.com/archives/black-sticky-gingerbread-recipe.html
Also, Ruth Reichl's book "Delicious" has a gingerbread that I'd like to try, with fresh ginger and orange in it.
Nancy
December 25, 2016
Like many of the others, I read all Laurie Colwin's books (the cookbooks and the fiction) and found her early death a profound loss.
On the gingerbread question, I currently have these favorites:
*Pain d'epice from Pierre Herme (widely available)
*Three-ginger gingerbread from the New London Inn in NH (not findable these days on the web; I could post if people want it)
*Damp Gingerbread.
On the last, however, Laurie Colwin herself acknowledged that she got & adapted the recipe from Delia Smith, who published it in her Book of Cakes (1977).
As far as I can tell from comparing the two, the only change Colwin made was to replace British mixed spice (easy to make, but not familiar to American readers) with cinnamon & cloves.
So, :) can we please call it Delia Smith's Damp Gingerbread, and honor the orignator?
http://www.deliaonline.com/recipes/books/delias-cakes/damp-gingerbread
On the gingerbread question, I currently have these favorites:
*Pain d'epice from Pierre Herme (widely available)
*Three-ginger gingerbread from the New London Inn in NH (not findable these days on the web; I could post if people want it)
*Damp Gingerbread.
On the last, however, Laurie Colwin herself acknowledged that she got & adapted the recipe from Delia Smith, who published it in her Book of Cakes (1977).
As far as I can tell from comparing the two, the only change Colwin made was to replace British mixed spice (easy to make, but not familiar to American readers) with cinnamon & cloves.
So, :) can we please call it Delia Smith's Damp Gingerbread, and honor the orignator?
http://www.deliaonline.com/recipes/books/delias-cakes/damp-gingerbread
Victoria C.
December 24, 2016
I too love Laurie Colwin and was shocked and saddened by her untimely death. I make her Elizabeth David's Cake in More Home Cooking, and the only change I make is to reduce the amount of sugar because I find the original cake to be too sweet. I am going to try the Damp Gingerbread because I am in the middle of a search for the perfect gingerbread, and this sounds delicious. I always have Lyle's Golden Syrup in the house because (1) I can get it easily since I have a store specializing in British food close by and (2) I use it in my ice cream (Jeni's Sweet Cream Ice Cream) in place of light corn syrup, reducing the amount just a tad. You might want to try David Leibovitz's Fresh Ginger Cake; it is quite delicious.
Lindsay-Jean H.
December 24, 2016
I love the idea of using Lyle's Golden Syrup in place of corn syrup in Jeni's-style ice creams, I can't wait to try!
Janet C.
December 19, 2016
I read all of Laurie Colwin's books---I was devastated when I learned she had died. Like you, I was saddened by the fact there would be no books by her ever again.
I have to try the gingerbread cakes. My little guys are always dry and the hands or feet break off!
Jane
I have to try the gingerbread cakes. My little guys are always dry and the hands or feet break off!
Jane
Lkgever
December 19, 2016
I'm a huge fan of the damp gingerbread- just pulled out the recipe yesterday- and have found Lyle's locally. Happy Holidays!
foofaraw
December 18, 2016
I don't have Lyle's Golden syrup but have brown rice syrup and molasses. Which one should I use (or how to combine them to get close to Lyle's)?
ozbaker
December 18, 2016
I would use a combination of 2/3 brown rice syrup and one third molasses, as long as it's not blackstrap molasses it should turn out okay.
cosmiccook
February 27, 2016
lyle's isn't the same as Steens. You pay for shipping & product be happy to send you whatever you need. Its staple here. I love their cane vineagar!
EL
February 26, 2016
I love gingerbread and a local bakery makes it with a sugar crust (or rather somehow they use sugar as sprinkles. I found a recipe that matches it, but cannot get the sugar right. I don't associate gingerbread with the holidays and will cheerfully eat it year round. The gingerbread that I love is intensely spiced (lots of ginger) and very dark. I'll try it with the Steen's the next time I make it.
On another note: Maybe one reason that many people hate stuffing is that they don't like the ingredients. Stuffing can be made with any starch (I use noodles for one of my most successful and made a winter squash one this year. I happen not to love chestnuts, so came up with less orthodox stuffing recipes. But if you happen not to like bread pudding (or just soggy bread), there are many, many substitutions out there.
On another note: Maybe one reason that many people hate stuffing is that they don't like the ingredients. Stuffing can be made with any starch (I use noodles for one of my most successful and made a winter squash one this year. I happen not to love chestnuts, so came up with less orthodox stuffing recipes. But if you happen not to like bread pudding (or just soggy bread), there are many, many substitutions out there.
Catherine
February 26, 2016
I have had gingerbread on my baking list for a while. I don't think I've made it since I was a child! I was planning to use a recipe I found from the Two Fat Ladies, but might try this one first. Luckily my locals all carry Golden Syrup, and it's a staple in my pantry.
Laura
December 27, 2015
These all sound so yummy! I've loved gingerbread since childhood when I found my Mom's childhood cookbook with a recipe for Fairy Gingerbread... Fell in love! Maybe need to bake a pan of gingerbread, and singe of that lemon sauce shared above which sounds divine. It's such an old fashioned, warm and comforting cake.
happydance2000
December 21, 2015
I do have the Golden Syrup, but just bought molasses in order to make a gingerbread cake, before I found this recipe. Can I use both? Thanks!
Maryanne W.
December 21, 2015
As soon as I saw the title, I thought: It HAS to be her damp gingerbread. Laurie Colwin has been one of my favorite reads for decades and I love to give her books as gifts. She was one of a kind and my list of enchanted writers to look forward to reading was diminished by one when she died.
tastysweet
December 21, 2015
I Oman on making the Damp Gingerbread for Xmas. Can I make this a day ahead. If so how do I store it. Hope someone answers quickly. Much thanks.
Lindsay-Jean H.
December 21, 2015
Making it a day ahead of time is fine. I stored it on my countertop in a cake carrier for 5 days. It was definitely at its best earlier in the week, but I still happily polished off the end of it on day 5.
Stephanie A.
December 21, 2015
I loved Laurie Colwin's column in Gourmet Magazine as well as her books...so sad that she died so young! I am definitely going to try the Damp Gingerbread, but my favorite gingerbread to date is Marion Cunningham's Moosehead Gingerbread, from the Fannie Farmer Baking Book (a classic!). Marion writes "A firm, dense, dark and pungent gingerbread from Maine, very lively with mustard and pepper. Serve with applesauce, vanilla ice cream or whipped cream." This uses regular molasses, powdered ginger, ground cloves and dry mustard and is absolutely delicious! Page 326 of this cookbook.
Victoria C.
December 24, 2016
I am definitely going to try this one. Marion Cunningham's recipes are always good. I think she has a gingerbread recipe in Lost Recipes too.
Betty H.
December 20, 2015
FWIW - I think that Lyle's Golden Syrup is a British product, nor related to Steen's. I can find golden syrup (maybe not Lyle's) here in Greece at specialist markets. It is delicious. I suspect that other syrups would do in a pinch, though maybe with a change in the flavor.
J
December 20, 2015
One last question. Laurie Colwin's Damp Gingerbread recipe says: Lyle's Golden Syrup. I searched Steen's website and couldn't find "Lyle" at all. Is Lyle's the same as Steen's Pure Ribbon Cane Syrup? Who is Lyle? thanks.
Lindsay-Jean H.
December 20, 2015
Lyle's Golden Syrup and Steen's Cane Syrup are two different products. If you can't find Lyle's Golden Syrup near you, you can find it online, like at Amazon: http://www.amazon.com/Lyles-Golden-Syrup-11-Ounce/dp/B0000EYP2U/?tag=food52-20
tastysweet
December 21, 2015
Amazon won't have it delivered until after Xmas. I found it at World Market. Bought two 11 oz to make sure I had enough. Try there if you have this great store.
Cathy S.
December 20, 2015
Lindsay, thank you for this! Laurie was my aunt(my mom's sister) and she is missed so, especially around the holidays...Her gingerbread was classic!
Lindsay-Jean H.
December 20, 2015
Thank you for taking the time to comment Cathy, best wishes to you and your family!
Betty H.
December 20, 2015
Just wanted to say that I came very late to Laurie Colwin's cookbooks - I enjoyed reading them so much. I haven't actually made any of her recipes, but maybe I'll try the gingerbread. If only I could remember where I found the golden syrup!
Little B.
December 19, 2015
I grew up in Baltimore, MD in the '50's and my father, a wonderful baker, always put chocolate frosting on gingerbread. It was a surprise to find it wasn't common. So, I know which recipe I'd like....on maybe I'll just add chocolate frosting to the Damp Gingerbread.
ozbaker
December 19, 2015
Big Laurie Colwin fan since her first books were published. Love her damp gingerbread, but have to say David Lebovitz's Fresh Ginger Cake is the best gingerbread of all
http://www.epicurious.com/recipes/food/views/fresh-ginger-cake-103238
http://www.epicurious.com/recipes/food/views/fresh-ginger-cake-103238
Victoria C.
December 24, 2016
I think David's cake is great too, but I didn't have mild molasses when I made it, only full-flavored (not blackstrap) so I made it 50/50 with the full-flavored molasses and Lyles, and it was delicious. When I looked at the cake as it was on the Guardian website, it only called for Lyles. It looks like that is what is used in my British gingerbread recipes since they don't seem to have molasses over there. I will have to check out my Nigella books to see what she uses.
Deborah C.
December 19, 2015
I've made Laurie's gingerbread recipe with Steen's, and love it. I like the cake and cookie versions of gingerbread and have well-loved copies of her narrative cookbooks. I also enjoy her fiction. Was so sad to hear of her death.
Joan S.
December 19, 2015
I am a lover of gingerbread which is why I read each of the recipes carefully. I always add a fair amount of chopped crystallized ginger to whatever recipe I use and I serve it with lemon curd in whatever amounts anyone wants. Lemon curd is not difficult to make and you end up with egg whites to turn into macaroons - a win win situation.
Pamela_in_Tokyo
December 19, 2015
I hate to be a stick-in-the-mud, with the Internet being international and all, and only America and one little country in Africa still using only cup measurements, why doesn't FOOD52 change its policy and also introduce all recipes in digital format as well. You know grams and mL! Not everyone lives in America! Especially since you have articles about the benefits of using a scale!! I make these comments with all due humility and respect for all of your readers and this site. ;-)
This gingerbread recipe sounds so nice. I am looking forward to trying it. I have always loved spice cakes and gingerbread is a great spice cake! The idea of a lemon icing is so refreshing!
This gingerbread recipe sounds so nice. I am looking forward to trying it. I have always loved spice cakes and gingerbread is a great spice cake! The idea of a lemon icing is so refreshing!
Lindsay-Jean H.
December 19, 2015
I prefer to bake with gram measurements as well! But since this isn't my recipe and I didn't adapt it at all, I shared it as originally written. I didn't feel like it was appropriate for me to include conversions, as I can't presume to know whether Colwin would have measured her cups of flour at 125 grams or otherwise.
Pamela_in_Tokyo
December 19, 2015
I have seen several conversion amounts for flour. Some say 130 g to 140 g for flour. Is that for bread flour, hard wheat, perhaps?? Is 125 g for cake flour perhaps?
I appreciate what you are saying. But, one of the first things I have to do with American recipes is sit down and figure out the gram conversions. Oh by the way, I am American but I have lived in digital Japan for 48 years! And I have two digital scales! Which I love, love, love! Baking is sooo easy with a digital scale.
I do have a question, can I use ginger juice which I can easily make from freshly grated ginger or could I use just plain freshly grated ginger instead of the powdered form? I would assume I would have to use quite a bit.
I appreciate what you are saying. But, one of the first things I have to do with American recipes is sit down and figure out the gram conversions. Oh by the way, I am American but I have lived in digital Japan for 48 years! And I have two digital scales! Which I love, love, love! Baking is sooo easy with a digital scale.
I do have a question, can I use ginger juice which I can easily make from freshly grated ginger or could I use just plain freshly grated ginger instead of the powdered form? I would assume I would have to use quite a bit.
Lilly D.
December 19, 2015
What is, please, a "stick in the mud"? We are not all Pamelas in Tokio! Can't you get a cup for mesurements in other countries? In Mexico we used that for at least a century now. They sell very cheap glass cups with measurements for a 1/2, a 1/4, a 1/3, etc. Can't youo escape from the contemporary obsessions with "digital" and ciber-electronic bullcraps -what's a bull?, a primitve animal?- that say that everything from last week or other "old" products is old fasihon, primitive, underdeveloped, ancient, decadent,irrelevant, etc.,? I thank this people forthis recipes, and will findthe means to convert them to my own formula or recipe, using whatever I use in my own world: Like a tin can fromchilli beans, a piece of carboard from a roll of toilet paper, or my husband's wallet pockets... No offense intended,of course, dear.... But,please.... stop using our vital time in useless nonsense...
Idalu
December 20, 2015
Wow no need to be so aggressive in your reply to Pamela. Now who is turning into a bull. This is a food site for Adults, let's all be gracious, it helps in keeping the wrinkles at bay. Cheers. ?
Pamela_in_Tokyo
December 20, 2015
Weighing ingredients is quite old fashioned. Especially in Europe and many other places in the world. I am not saying use a digital scale just to be modern. Scales are more accurate. I have cups, cups for Japan when needed, US cups, too. I certainly respect your opinion. And I am sorry if it's a waste of time to think about a different system, a system used all over the world, except in just a few places. I certainly didn't mean to waste anyone's time. But, I think talking about how a recipe is written, thinking about it from all points of view, is what this forum is for. ;-)
I guess I just wanted to open a discussion and to hear other ideas. I know many people will NOT agree. And that is fine.
Here is an interesting article from this site: https://food52.com/blog/9904-the-many-reasons-using-a-scale-will-change-your-life
As the writer says, ask 5 bakers to use a cup to measure flour, you will get 5 different measurements from 4-7 ozs. Also, different recipe writers sometimes use different formulas for their own conversions. Who can figure out which is correct? Surely such an inaccurate system is NOT what recipe writers are aiming for. I am sure they hope that we can reproduce the wonderful things they write about. But if we can't measure them the same way, we could end up with hard, dense cakes or cookies instead of fluffy cakes and chewy cookies.
I guess I just wanted to open a discussion and to hear other ideas. I know many people will NOT agree. And that is fine.
Here is an interesting article from this site: https://food52.com/blog/9904-the-many-reasons-using-a-scale-will-change-your-life
As the writer says, ask 5 bakers to use a cup to measure flour, you will get 5 different measurements from 4-7 ozs. Also, different recipe writers sometimes use different formulas for their own conversions. Who can figure out which is correct? Surely such an inaccurate system is NOT what recipe writers are aiming for. I am sure they hope that we can reproduce the wonderful things they write about. But if we can't measure them the same way, we could end up with hard, dense cakes or cookies instead of fluffy cakes and chewy cookies.
Dolores P.
December 20, 2015
I always use a digital scale for baking, and have used King Arthur Flour company as a good source for determining various weights of flour- 1 cup of A.P. flour weighs 120 grams. I'll include the chart for you.
My favorite ginger bread recipe is Laurie Colwin's ginger bread with lemon icing.Love it.It's also delicious with warm lemon sauce.Steen's syrup is available on amazon.com
http://www.kingarthurflour.com/learn/ingredient-weight-chart.html
My favorite ginger bread recipe is Laurie Colwin's ginger bread with lemon icing.Love it.It's also delicious with warm lemon sauce.Steen's syrup is available on amazon.com
http://www.kingarthurflour.com/learn/ingredient-weight-chart.html
Fran
December 19, 2015
I knew Laurie and I remember her agonizing over the gingerbreads, much to my joy, since I'm a big fan of gingerbread. My own favorites are Diana Kennedy's sticky gingerbread, adapted from a small British publication from,
I think, the 40s. I try not to make it because I can't leave it alone. It's in NOTHING FANCY, which is coming in an updated edition next spring. The
other - quick, easy (you chop fresh ginger in the food processor - is in Jean
Anderson's A LOVE AFFAIR WITH SOUTHERN COOKING and it comes from
an old Moravian recipe in Winston-Salem, NC. It can be a loaf cake, cupcakes,
mini muffins, almost any way you'd like it.
Fran
I think, the 40s. I try not to make it because I can't leave it alone. It's in NOTHING FANCY, which is coming in an updated edition next spring. The
other - quick, easy (you chop fresh ginger in the food processor - is in Jean
Anderson's A LOVE AFFAIR WITH SOUTHERN COOKING and it comes from
an old Moravian recipe in Winston-Salem, NC. It can be a loaf cake, cupcakes,
mini muffins, almost any way you'd like it.
Fran
Christine
December 19, 2015
30 years ago when I attended culinary school, there were so few women chefs and food writers that I latched on to the few there were, like Laurie Colwin. I read every thing she wrote, and every couple of years I have a little winter reading session and re read her work. It is as fresh today as it was when I first discovered her. It gives me great joy to see her name in print again. I did a large cookbook purge this year, from 300 plus to 100 or so, I realized just how many wonderful woman in food have influenced my career and life, Laurie, Alice Waters, Marcella Hazen, Paula Peck, Julia Chlld, Barbara Kafka, Edna Lewis, Abby Mandel, Julee Rosso, I give thanks to them all, their gifts of love, cooking and always the great stories behind the food.
carol C.
December 19, 2015
I went through a gingerbread recipe hunt several years ago. I was inspired by the gingerbread at a local bakery here in Cambridge, Hi-Rise. I made many including Laurie's but my favorite is the Claudia Fleming's recipe from the Gramercy Tavern. It is available in many places online.It uses oatmeal or Guinness stout which can be replaced by coffee.
As I baked about 10 different recipes I realized as Laurie said you need to be very liberal with the spices (2x works I think). Adding ground black pepper gave it the kick I was looking for.
I miss Laurie's writing a lot, I feel like I miss her too even though I never met her.
Her fiction was wonderful and Goodbye Without Leaving is one of my favorite novels ever. Thanks for all the good content
As I baked about 10 different recipes I realized as Laurie said you need to be very liberal with the spices (2x works I think). Adding ground black pepper gave it the kick I was looking for.
I miss Laurie's writing a lot, I feel like I miss her too even though I never met her.
Her fiction was wonderful and Goodbye Without Leaving is one of my favorite novels ever. Thanks for all the good content
FloridaGal
December 19, 2015
You haven't lived until you've had Gingerbread Cake with warm lemon sauce. I use this simple one from Sunset Magazine's Favorite Recipes. Makes 1 1/2 cups.
1/4 cup butter
1 cup sugar,
2 T flour,
1 1/4 cups boiling water
1/2 tsp grated lemon peel
1 1/2 T lemon juice.
In a saucepan, blend the butter, sugar and flour; gradually add boiling water. Add lemon peel, boil 3 minutes. Remove from heat and stir in the lemon juice.
1/4 cup butter
1 cup sugar,
2 T flour,
1 1/4 cups boiling water
1/2 tsp grated lemon peel
1 1/2 T lemon juice.
In a saucepan, blend the butter, sugar and flour; gradually add boiling water. Add lemon peel, boil 3 minutes. Remove from heat and stir in the lemon juice.
SuSanFran
December 19, 2015
I'm so glad you posted this. I had a gingerbread cake with a warm lemon glaze many years ago at Mustards in the Napa Valley and remember it as perhaps the greatest dessert of my life. My go to gingerbread is the Gramercy Tavern version, which I'm about to make for Christmas, and I will be serving it with this sauce. Thanks!
melloone
December 19, 2015
Any thoughts on what's the best gluten free version - or which of these recipes lends itself best to alterations?
Katherine
December 19, 2015
The recipe I mentioned from Myra Kornfeld is gluten-free, made with oat flour.
melloone
December 19, 2015
Thanks for answering - the first recipe I found by Myra used whole wheat and unbleached flour. Your reply made me check again; found it searching for "triple gingerbread". Can't wait to try it!
Karin L.
December 19, 2015
I was at Bard College with Laurie and though we were not close friends - it was and is a small liberal arts college and we all knew each other. We were in the same dorm and she lived on the Third - Rebel - Floor. The loud music at 2:00 a.m. floor, the girls who opened the candy machine in the lobby with a crowbar. Our floor had it's share of radicals, but not the same vibe at 2:00 a.m. or later. I still have and love "Home Cooking" handy. I had the other books too, but I am a classic "give a book you love to a friend" person. Therefore, who knows where her other books are now living. I was thrilled to see her name at the top of this lovely feature on gingerbread. It brought back wonderful memories and I am delighted that her writing and her love of home cooking is still appreciated by many, many women. Yay Food52! Enjoy your holidays...one and all.
Katherine
December 19, 2015
I'm hearing that Steen's is the best but is there a passable substitute for it? I've got to try this! My favorite is a recipe from Myra Kornfeld for triple gingerbread which uses almond flour and 3 sources of ginger: powdered, fresh, and bits of crystallized ginger.
Lindsay-Jean H.
December 19, 2015
Our favorite recipe (linked above) calls for Lyle's Golden Syrup, but if you try one of her recipes in which she used Steen's, see my comment below.
Moema B.
December 19, 2015
Is Steen syrup just simple syrup? If so, could simple syrup be substituted? It sounds like a delicious recipe!
Lindsay-Jean H.
December 19, 2015
Colwin liked to use Steen's Cane Syrup in recipes that called for molasses, so you could that (I'd choose light molasses over dark, and definitely don't use blackstrap!)—the cake will taste different, but still good!
Sauertea
December 20, 2015
Steens Cane Syrup is similar to Molasses but more delicate. They also make molasses which has a much stronger flavor.
nrstrife
December 19, 2015
The damp gingerbread is my go-to recipe, as are many others from both of Laurie Colwin's books and her Gourmet columns, all of which I rescued before recycling 25 years of Gourmet. I recommend her two cookbooks and her novels to anyone who will listen. Be sure to try the mustard chicken from HC. It's a family favorite in our house.
K W.
December 19, 2015
Love love Laurie Colwin! Reading this post brought back so many memories! Chocolate and gingerbread are wonderful together. Great post--thank you!
pamelarupright
December 19, 2015
The damp gingerbread is the best and so easy to make! I make it all the time as a last minute foolproof dessert. Lyle's Golden Syrup has gotten much easier to find. Keep a can on hand and dessert can be in the oven in 5 minutes.
Amble
December 12, 2015
My favorite author of all time. I make her damp gingerbread often. It's interesting to me that your tasters felt that chocolate and gingerbread was a weird combination - the Martha Stewart gingerbread chocolate chip cookie is THE favorite Christmas cookie in my house. Not to mess with Laurie Colwin in any way but I wonder whether a tablespoon of cocoa in the gingerbread might not make a difference....off to try it.
Noreen F.
December 10, 2015
I recently tried the Pear Gingerbread recipe from Alana Chernila's The Homemade Kitchen, which she says was a Laurie Colwin recipe. The cookbook's gone back to the library, but I think it was quite similar to the "Damp" gingerbread recipe. I used sorghum syrup instead of Lyle's because I always have it in the cupboard, and I also added chopped candied ginger because I think it takes the cake to the next level. It was delicious!
Sauertea
December 10, 2015
By the way, Steens is available via their website http://www.steensyrup.com/Merchant2/merchant.mvc?Screen=CTGY&Store_Code=STEENS&Category_Code=SYR. It is reasonably priced and they ship via UPS
Sauertea
December 10, 2015
Laurie Colwin was writing about food before it was cool. Home Cooking and More Home Cooking are two of my favorite books. I only use her gingerbread recipe. When I finally ordered the cane syrup from Steens, it took my gingerbread to a higher plain. She passed the year my daughter was born. i loved her columns in Gourmet and remember my shock when I learned of her passing. She was and is one of the best, most genuine writers I have ever come across. If you can find her recipe for cranberry upside down cake in the November 1992 Gourmet, I highly recommend it. I am so happy that there is a new wave of enthusiasm for her writing. Gone too soon, but should never be forgotten@
bbmoe
December 9, 2015
I bought my copy of Home Cooking in the very early 90's and the gingerbread recipe is the most stained. The very first thing I did was to not bother with (a) the icing and (b) brandy. The Steen's I did get, and have never bought anything else for g-bread. That I moved to Texas in '93 has *nothing* to do with easy availability of Steen's. In any event, as just gingerbread, this recipe is superior. Very flavorful, spicy, it also has a terrific delicate crisp/chewy crust that other breads lack, and that you would destroy if you ice it.
Jennifer E.
December 9, 2015
The last is most similar to my family recipe - which I sneakily make with whole wheat and corn rather than white flour and NO ONE NOTICES.
So adore Laurie Colwin.Gone too soon.
Thanks for the sweet post!
So adore Laurie Colwin.Gone too soon.
Thanks for the sweet post!
Ali S.
December 9, 2015
While I didn't try the runners up, I can say that the winning cake was a real standout—not overly spiced or sweet (like so many of its brethren). Thank you for doing this very tough research, LJ! Found my new cake to eat with morning coffee.
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