We were experimenting with gingerbread recipes and the latest one was delicious, but a little too tender. As it cooled it slowly fell apart, chunks of cake falling from the top. That said, it was delicious, so we knew that it must have another purpose--gingerbread crumbs. The first idea is blending them with chocolate and using them as an intense doughnut topping and frozen custard accompaniment. They would also be a delicious crumb sprinkled on roasted root vegetables. The crumbs could be utilized as a sweet or savory polenta. Their intense sweet-spicy flavor would make a bright crust for game, scallops, lobster, foie gras, salmon and more. They would be an excellent addition to pasta fillings from roasted squash to parsnip puree. They could be ground finer and used to make a petit beurre. The potential is in the questions we ask as we comb through the possibilities.
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