Thursday, December 6, 2012

Alphabet Advent – G is for…

G-7-cap

ingerbread



Ginger
Image Citation 
The English name ginger comes from French: gingembre, Old English: gingifere, Medieval Latin: ginginer, Greek: zingíberis (ζιγγίβερις). Ultimately the origin is from Tamil word 'inji ver' (இஞ்சி வேர்) or Malayalam word 'inji veru' (ഇഞ്ചി വേര്). The botanical term for root in Tamil is ver (வேர்) and Malayalam is veru (വേര്), hence inji root or inji ver.
Wikipedia
The Fountain of All Knowledge
I know that gingerbread cookies and houses are popular, but my favorite form of gingerbread is more like cake with tart lemon sauce drizzled on top. Here’s my favorite recipe from Betty Crocker:

Gingerbread

Prep: 10 min; Bake: 55 min; 9 servings
2 1/3 cups all-purpose flour
1/2 cup shortening
1/3 cup sugar
1 cup molasses
3/4 cup hot water
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 large egg
1. Heat oven to 325ºF. Grease and flour bottom and sides of square pan, 9x9x2 inches.
2. Beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Serve warm or cool. Serve with Lemon Sauce and whipped cream.

Lemon Sauce

1/2 cup sugar
2 tablespoons cornstarch
3/4 cup water
1 tablespoon grated lemon peel
1/4 cup lemon juice
2 tablespoons butter or stick margarine
1. In 1-quart saucepan, mix 1/2 cup granulated sugar and the cornstarch. Gradually stir in 3/4 cup water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat.
2. Stir in remaining ingredients. Serve warm or cool. Store covered in refrigerator up to 10 days.

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