Warm Pumpkin Gingerbread
Source of Recipe
Internet
List of Ingredients
Candied Orange Peel (makes 1 cup)
2 oranges
2 tbsp. salt
Water
1+ cups granulated sugar
Orange Creme Anglaise(makes 1 cup)
1/2 cup milk
3 egg yolks
1/3 cup granulated sugar
1 tsp. pure vanilla extract
2 tbsp. butter
2 tbsp. Cointreau or Grand Marnier orange liqueur
2 tsp. finely minced orange peel
Pumpkin Gingerbread
1/4 cup shortening
1/4 cup softened butter
1/2 cup granulated sugar
1 egg
1/2 cup solid pack pumpkin
1/2 cup dark molasses
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. salt
1/2 tsp. ground ginger
2 tbsp. chopped crystallized ginger
1/2 cup hot coffee
1/4 cup currants
1/3 cup chopped walnuts
Whipped cream for garnishRecipe
Candied Orange Peel:
Using a sharp paring knife, cut the peel off the oranges in wide strips. Shave off the white on the underside of the orange peel. Cut the orange peel into 1/8" thick strips.
Place the orange peel strips in a bowl and cover with cold water. Stir in the salt. Cover the bowl and refrigerate the orange peels overnight. This salt water bath helps to draw moisture out of the orange peel.
Drain the orange peels and place them into a saucepan. Fill the pan with water to cover the orange peels. Heat the water to a boil, and then reduce the heat to simmer and cook the orange peels for 15 minutes.
Drain the orange peels and place them on a cookie sheet. Let the orange peels cool to room temperature. Place the orange peels and sugar in a bowl and toss the peels so they are fully coated in the sugar.
Spread the peels on a sheet of parchment paper or waxed paper and let them dry overnight.
Place the orange peels in an airtight container with additional sugar. Refrigerate the peels until ready to use.
Candied citrus peel can also be used in holiday cookies and candies.
Orange Creme Anglaise:
Pour the milk into a small saucepan over medium heat. Warm the milk but do not let it boil.
In another saucepan over medium-low heat, place the egg yolks and the granulated sugar. Whisk the egg yolks and sugar until it is creamy and bright yellow. Do not let the egg mixture get too hot or the eggs will scramble.
Slowly pour the warmed milk into the egg yolk mixture while beating the egg yolks with a wire whisk.
Continue to whisk the mixture until the milk is fully combined with the egg yolks.
Using a wooden spoon, cook the custard over medium-low heat until it thickens and coats the back of the spoon, about 10 minutes.
Pour the custard through a fine mesh sieve into a bowl to remove any solid pieces of egg. Stir in the butter, orange liqueur and minced orange peel.
Pour the custard into an airtight container and refrigerate until ready to use.
The creme anglaise can be served chilled or heated. To heat, warm the custard in a bowl over boiling water until just heated through.
Pumpkin Gingerbread:
Heat the oven to 350. Grease and flour an 8x8x2 baking dish. For individual gingerbreads, use a muffin pan with 6 large cups for muffins.
In the bowl of an electric mixer, cream together the shortening, butter and sugar until the mixture is combined and creamy. With the mixer running add the egg, pumpkin and molasses. Continue to beat until the mixture is thoroughly combined.
In another bowl, sift together the flour, baking soda, cinnamon, salt and ground ginger.
With the mixer running slowly add the dry ingredients to the pumpkin mixture.
Continue to beat and add the crystallized ginger, coffee, currants and walnuts.
Spoon the gingerbread batter into the prepared baking pan or muffin cups.
Bake the gingerbread until it is done, about 30 minutes or when a toothpick inserted into the center comes out clean.
Take the gingerbread out of the oven and let it cool on a rack for 20 minutes.
Serve the gingerbread while warm.
To serve, spoon some of the orange creme anglaise in the center of a serving plate. Add a slice of the warm gingerbread on top of the creme anglaise. Garnish the top of the gingerbread with whipped cream and some of the candied orange peel.
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