Our cookbook of the week is Jubilee: Recipes from Two Centuries of African American Cooking by James Beard Award-winning journalist Toni Tipton-Martin. Over the next two days, we’ll feature another recipe from the book and an interview with the author.
To try another recipe from the book, check out: Braised celery and roast leg of lamb with rosemary.
“I just love the aromatic nature of gingerbread,” says Toni Tipton-Martin. “It smells so good baking and it warms the house. And this one in particular is tried-and-true, because we tested it and adapted it for a few years.” (The recipe first appeared in the 1998 book she wrote with chef Joe Randall, A Taste of Heritage: The New African-American Cuisine.)
Spice cakes like this delicate gingerbread, carrot cake and applesauce cake have a long history in African American baking tradition, Tipton-Martin adds. In Jubilee, she traces them back to the early 19th century when, at her New York pastry shop, Mary Simpson once served a spiced cream confection “to honour the birthday of the man she said was her former master, George Washington.”
Simpson was written out of the story in 1922, she writes, when the Washington Cake was credited to Martha Washington in Aunt Caroline’s Dixieland Recipes.
Infinitely flexible, spice cakes shine in good times and bad. During times of austerity, cooks would forgo the butter, eggs and milk. In times of plenty, they would add them back in. In this spirit, Tipton-Martin suggests, play around with the ingredients you have on hand — try different sweeteners, such as maple syrup or honey, and liquids.
“The tradition adapted and changed according to the pantry of the cook. According to their region. According to their passion,” says Tipton-Martin. “My mother’s vegetarian and so spice cakes — and gingerbread, which has heavy Southern roots — showed up in my household. Carrot cake is the birthday cake for us.”
GINGERBREAD WITH LEMON SAUCE
Butter or shortening for the pan
2 1/2 cups (625 mL) all-purpose flour, plus extra for the pan
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
2 tsp (10 mL) ground ginger
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground cloves
1 cup (250 mL) molasses
1 cup (250 mL) boiling-hot coffee
1 stick (4 oz) butter, melted
1/2 cup (125 mL) packed dark brown sugar
2 large eggs, beaten
Lemon Sauce or Bourbon Chantilly Cream (recipes follow), for serving
Step 1
Preheat the oven to 350°F (180°C). Lightly coat a 13- × 9-inch (33- x 23-cm) baking pan with butter or shortening. Dust with flour, tapping out the excess.
Step 2
In a bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon and cloves. In a bowl or measuring cup, stir together the molasses and coffee.
Step 3
In a stand mixer fitted with the paddle attachment, beat the melted butter, brown sugar and eggs on medium speed until light. Beat in the flour mixture in three additions, alternating with the coffee molasses mixture, beginning and ending with the flour mixture. Scrape down the sides of the bowl, then beat for 30 seconds longer.
Step 4
Pour the batter into the pan. Bake until a wooden pick inserted in the centre comes out clean, 30 to 45 minutes. Cool the gingerbread in the pan on a wire rack, then cut into squares and serve warm with Lemon Sauce or Bourbon Chantilly Cream.
Serves: 12 to 15
LEMON SAUCE
1/2 cup (125 mL) sugar
1 tbsp (15 mL) cornstarch
1 cup (250 mL) boiling water
2 to 3 tbsp (30 to 45 mL) butter (to taste), cut into pieces, at room temperature
Grated zest and juice of 1 lemon
1/2 tsp (2 mL) vanilla extract
Pinch of salt
Step 1
In a small saucepan, whisk together the sugar and cornstarch until well mixed. Gradually whisk in the boiling water. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer until the sauce is thick and resembles syrup, about 5 minutes. Add the butter, lemon zest, lemon juice, vanilla and salt, and stir until the butter has melted. Cool to room temperature to serve.
Makes: about 1 cup (250 mL)
BOURBON CHANTILLY CREAM
1 cup (250 mL) heavy whipping cream
2 tsp (10 mL) powdered sugar, sifted
2 tsp (10 mL) bourbon
Step 1
In the chilled bowl of an electric mixer with chilled beaters, whip the cream to soft peaks. Sprinkle in the sugar and beat until blended, no more than 30 seconds. Add the bourbon, beating until stiff peaks form. Do not overbeat.
Makes: about 2 cups (500 mL)
Reprinted with permission from Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin, copyright © 2019. Photographs by Jerrelle Guy. Published by Clarkson Potter, a division of Penguin Random House, Inc.
"Sauce" - Google News
April 08, 2020 at 09:18PM
https://ift.tt/3c3qEBz
Cook this: Gingerbread with lemon sauce for Easter from Jubilee - National Post
"Sauce" - Google News
https://ift.tt/35DSBgW
Shoes Man Tutorial
Pos News Update
Meme Update
Korean Entertainment News
Japan News Update
Bagikan Berita Ini
0 Response to "Cook this: Gingerbread with lemon sauce for Easter from Jubilee - National Post"
Post a Comment