Home Cooking

Gramercy Tavern Gingerbread--Comments and a Question


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 4

Gramercy Tavern Gingerbread--Comments and a Question

pilinut | Nov 9, 2008 01:22 PM

First, I'd like to thank all the people who've been posting about gingerbread, this recipe in particular. My first attempt, long ago (decades) and far away, was utterly inedible. (Lesson learned: USE FRESH SPICES!) Since tasting the gingerbread cake from Dancing Deer a few years ago, I've been wanting to try again, but hadn't gotten the nerve until reading your posts.

So last week, I assembled all the (FRESH) ingredients and baked my first batch of gingerbread according to this recipe on Epicurious:


I used a bottle of Samuel Smith Oatmeal Stout, Grandma's Yellow Label (Original) Molasses, and, in place of brown sugar, dark Philippine muscovado. I also used a Nordic Ware mini-bundt tray (6 minis) sprayed with TJ's baking spray and a parchment-lined loaf pan.

The results were everything I had hoped for! Spicy, but not exessively so, fairly dense, but tender, with a rich, multi-layered molasses flavor. (Dark muscovado is so good I have to keep myself from eating it straight). The only thing that could make the cake better is a big scoop of vanilla ice cream on top of each slice.

As another poster mentioned, the batter is thin--probably too thin to add the candied ginger chips I had been contemplating until I realized they would sink to the bottom of the pan. And the baking spray is certainly not optional: a thin coating of cake did remain in the mini bundt pans, but since scraping up the residue left me with a delicious, chewy gingerbread "candy," I'm not complaining. I lined the loaf pan with parchment, so no problem there.

The mini-bundts cooked up very fast--around 20 minutes-- and baked very evenly. But the loaf took over an hour. The sides were kind of dry by the time the middle had set. I wonder whether this had anything to do with the fizz from the beer. Next time, I'm sticking to bundt pans for this recipe.

Speaking of beer fizz, the oatmeal stout I bought comes in 500ml bottles. I used the requisite 1 cup and transferred the balance to one of those European beer bottles with a lock-down ceramic cap. It's been over a week. Can I still use the beer for my next batch of gingerbread, or do I have to toss it?

Again, thank you fellow chowhounds, your recipes and suggestions are at least as good as, and certainly more reliable than, any cookbook in my collection!

Want to stay up to date with this post?

Recommended From Chowhound