Best 3 Laurie Colwins Gingerbread Recipes
Treat yourself and your loved ones to the delectable flavors and aromas of Laurie Colwin's classic gingerbread recipe. This timeless recipe, bursting with warm spices and a hint of molasses, has been passed down through generations, captivating taste buds with its perfect balance of sweetness and spice. Whether you're a seasoned baker or just starting out, this comprehensive guide will walk you through every step of the baking process, ensuring a perfectly moist, flavorful, and aromatic gingerbread that will become a staple in your holiday baking repertoire. From gathering the necessary ingredients to decorating the finished masterpiece, we'll provide you with all the tips and tricks you need to create a truly unforgettable Laurie Colwin's gingerbread. So, prepare to indulge in the heartwarming tradition of this cherished recipe and embark on a culinary journey that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
LAURIE COLWIN'S GINGERBREAD
The writer Laurie Colwin had an obsession with gingerbread, publishing a few different essays and recipes exploring its charms. In the essay that precedes this moist, cakelike rendition, from her book "Home Cooking," she writes that it is "home food" - not fancy restaurant food, that is, but soothing cold-weather food that is simple to make, ideal for an afternoon spent holed up indoors. The essay is also a paean to Steen's cane syrup, from Louisiana, which comes in cheerful yellow cans. Steen's is easy to find online, if not at your local supermarket, but the recipe does not suffer if you use another brand of light molasses instead. Serve the cake plain with whipped cream, or with fruit and a dollop of crème fraîche, or glazed with lemon icing, as Ms. Colwin often did. (The New York Times)
Provided by The New York Times
Categories dessert
Time 45m
Yield One 9-inch cake
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Butter a 9-inch cake pan and set aside. Cream remaining 4 ounces butter with the brown sugar. Beat until fluffy, add molasses, then beat in eggs.
- Add flour, baking soda, ground ginger, cinnamon, cloves and allspice.
- Add lemon brandy or vanilla extract and buttermilk and turn batter into pan.
- Bake for 20 to 30 minutes (check after 20 minutes). Cool on a rack.
LAURIE COLWIN'S GLUTEN FREE FRIED CHICKEN
Make and share this Laurie Colwin's Gluten Free Fried Chicken recipe from Food.com.
Provided by Gardenforhealth
Categories Whole Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Chicken pieces should be roughly the same size - this means that you should cut breasts into quarters. If you don't quarter the breast, you'll end up with large underdone pieces.
- The chicken should be put in a dish and covered with a little water or milk, which will help keep the flour on (I use water). Let the chicken stand at room temperature - it is a bad idea to put cold chicken into hot oil!
- Put the flour in a deep, wide bowl and season with salt, pepper, and optional smoked paprika and cayenne. Laurie recommends paprika because she adores paprika and feels it gives the chicken a smoky taste and beautiful color. You really must try the smoked paprika, you won't want to make this chicken any other way.
- Mix the chickpea flour, quinoa flour, xanthan gum, baking powder, salt, pepper, paprika, and cayenne in a bowl. Mix well and then sift together to make sure everything is completely distributed.
- Now, coat the chicken with the flour. To do this, lay a few pieces of chicken in the bowl and "pack the flour on a if you were a child making sand pies. Any excess flour should be packed between the layers. It's important to make sure that every inch of chicken has a nice thick cover.".
- Let the chicken sit while you work with the frying oil. Laurie says that many folks recommend frying chicken in Crisco, but she prefers Wesson oil with about one-quarter part light sesame oil mixed in, which gives the chicken "a wonderful taste and is worth the extra expense." I just use peanut oil.
- The oil should come up to just under the halfway mark on your chicken fryer - say, about 1 to 1-1/2 inches deep. Over a medium flame, heat the oil to 360°F (182°C) (or until a piece of bread on a skewer fries as soon as you dip it on).
- Carefully slip into the oil as many pieces as will fit in the pan. Laurie says that the rule is to crowd the pan a bit. Turn the heat down to medium-low and cover the pan. She says, "the idea of covering frying chicken makes many people squeal, but it is the only correct method. It gets the chicken cooked through." Ed. note: don't mess with your chicken while it's cooking. Poking and prodding will knock off your coating... so just let it alone!
- The chicken must be just done to that it is crispy but still juicy. She recommends about six minutes per side, turning only once. Dark meat will take a little longer, and use a sharp form to test the chicken to see if it's done - when the chicken just slips off the fork, it is done inside.
- Take off the lid and turn up the heat to medium-high. Fry the chicken until it is "the color of Colonial pine stain - a dark honey color.".
- Remove the chicken from the oil and set it on a platter, then put the platter in the oven. If your oven has a gas pilot light, that should be enough heat. If you have an electric oven, flip it on ahead of time to the lowest setting and turn it off after two minutes. Let the chicken sit until it has cooled to a warm temperature. She doesn't specify how long, though I let mine sit for at least half an hour.
- At this point, she says "You have now made the perfect fried chicken," and that every time you make this recipe it will get even better.
Nutrition Facts : Calories 1214.8, Fat 123, SaturatedFat 18.4, Cholesterol 62.4, Sodium 531.2, Carbohydrate 11.6, Fiber 2, Sugar 1.7, Protein 19
LAURA'S GINGERBREAD
Laura Ingalls Wilder's recipe from the Little House on the Prairie cookbook. She wrote in her original recipe, "chocolate frosting adds to the goodness." My children and I agree! This recipe works well with or without the eggs. I tried it both ways--with the eggs gives you a more cake-like texture, without eggs is slightly denser. The results are so similar it was difficult to tell one from the other--wonderful either way!
Provided by SharleneW
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease an 9 x 13 inch baking pan.
- Blend sugar and shortening in a small bowl; stir in the molasses.
- Measure 1 cup of boiling water in a 2-cup measuring cup.
- Add the baking soda and mix well.
- In a large bowl, sift together the flour and the spices.
- Add remaining ingredients and mix well.
- Pour into prepared pan.
- Bake for 45 to 55 minutes or until cake is done.
- Serve warm or at room temperature.
- Gingerbread is delicious with applesauce, lemon sauce or whipped cream.
- Laura herself liked to add chocolate frosting!
Nutrition Facts : Calories 266.2, Fat 7.3, SaturatedFat 1.9, Cholesterol 23.2, Sodium 251.8, Carbohydrate 47.5, Fiber 0.8, Sugar 25.2, Protein 3.3
Tips:
- Use high-quality ingredients for the best flavor.
- Make sure your butter and eggs are at room temperature before beginning.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the dry ingredients until just combined.
- Do not overmix the batter, as this can make the gingerbread tough.
- Chill the dough for at least 30 minutes before rolling it out.
- Bake the gingerbread in a preheated oven until just set.
- Let the gingerbread cool completely before decorating.
Conclusion:
Gingerbread is a classic holiday treat that can be enjoyed by people of all ages. With its warm and spicy flavor, gingerbread is perfect for a cold winter day. These recipes provide a variety of ways to make gingerbread, from classic gingerbread cookies to gingerbread houses. With a little creativity, you can create your own unique gingerbread masterpiece.
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