Author Notes: 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
Serves: 6
Ingredients
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2
cups flour
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1
teaspoon baking soda
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3/4
teaspoon salt
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1/4
cup or half a gill of butter
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1/4
cup or half a gill of heavy cream
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1
tablespoon fresh grated ginger
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1/4
cup or half a gill of molasses
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1.5
ounces honey
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1
tablespoon maple syrup
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butter for pan
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1
pared pear, sliced
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handful of toasted pecans dipped in molasses with a few drops of maple syrup
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handful of sugared fresh cranberries or dried
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1
egg white, whisked
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sprinkle of sugar, demerara suggested
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whipped cream or ginger ice cream for garnish
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fresh herbal sprig, mint or lavender
Directions
- 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.”
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