Recently I came across Emily Dickinson's gingerbread recipe with notes about all the food gifts that she made to friends. As a resident of Amherst I would have loved to have made her gingerbread. Adapting her recipe, I would give her this version. —Sagegreen
or half a gill of butter
or half a gill of heavy cream
fresh grated ginger
or half a gill of molasses
butter for pan
pared pear, sliced
handful of toasted pecans dipped in molasses with a few drops of maple syrup
handful of sugared fresh cranberries or dried
egg white, whisked
sprinkle of sugar, demerara suggested
whipped cream or ginger ice cream for garnish
fresh herbal sprig, mint or lavender
In This Recipe
Sift the dry ingredients together.
Cream the butter. Lightly whip the cream. Combine these two. Fold in the molasses, honey and syrup. Add the ginger. Mix in with the dry ingredients to form a dough.
Butter a baking dish, preferably oval, preferably cast iron. Press the dough into a dish (about 12 inches long or so) between 1/2 and 3/4 inch thick. You can also use cast iron muffin pans for somewhat cookie-like results (cooking time may be shorter this way).
Slice the pared pear into thin lengths. Press into the top of the dough. Arrange the toasted pecans and cranberries in the center.
Bake in a preheated oven for 20-25 minutes. Then remove quickly to paint a light glaze of egg white evenly on top. Sprinkle with sugar. Return to bake for 5-10 more minutes until golden brown and cooked through inside (use the toothpick test).
Cool, then plate. Add whipped, or ice cream, and an herbal garnish, savoring over a cup of tea as you read Emily's "Final Harvest."