Gingerbread Mousse With Red Wine Glazed Baby Pear And Warm Gingerbread Cookies Recipes

GINGERBREAD DUTCH BABY WITH POACHED MAPLE PEARS AND CREME FRAICHE

Gingerbread Dutch Baby with Poached Maple Pears and Creme Fraiche image

Provided by Bobby Flay

Categories dessert

Time 1h55m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1/2 cup creme fraiche
1 teaspoon pure vanilla extract
1 teaspoon finely grated orange zest
1/2 vanilla bean, seeds scraped
1 cup granulated sugar
2 cinnamon sticks
One 2-inch strip orange peel
1 vanilla bean, split
2 slightly underripe pears (Bosc or Anjou), peeled, halved and cored
1/4 cup Grade B maple syrup
2 large eggs
1/3 cup all-purpose flour
1/3 cup whole milk
1 tablespoon packed brown sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon light molasses
1/8 teaspoon kosher salt
2 tablespoons unsalted butter
Powdered sugar, for dusting

Steps:

For the creme fraiche topping: Whisk together the creme fraiche, vanilla extract, orange zest and vanilla bean seeds in a small bowl until combined. Cover and refrigerate for at least 30 minutes or overnight to allow flavors to meld.
For the poached maple pears: Meanwhile, combine 4 cups water, the sugar, cinnamon sticks, orange peel and vanilla bean in a high-sided medium skillet over high heat. Bring to a boil and cook until sugar has dissolved. Reduce the heat to a simmer, add the pears and cook, turning a few times, until a thin-bladed knife meets no resistance, about 20 minutes. Remove the pears to a plate and let cool, then then slice each half in half again.
Bring the poaching liquid back to a boil and cook until reduced to about 1 1/2 cups. Remove the cinnamon sticks, orange peel and vanilla bean. Add the maple syrup and the poached pears and cook 1 minute longer. Keep warm.
For the Dutch baby: Preheat the oven to 400 degrees F. Place the eggs in a blender and blend for 1 to 2 minutes, until smooth and pale in color. Add the flour, milk, brown sugar, pumpkin pie spice, molasses and salt, and blend until smooth.
Melt the butter in a 9-inch cast-iron skillet over high heat, swirling it up the sides to evenly coat the pan. Pour the batter into the skillet and immediately transfer to the oven. Bake until the pancake is puffed and browned, and crisp at the edges, 15 to 20 minutes.
Dust the Dutch baby with powdered sugar and cut into wedges. Top each wedge with creme fraiche topping, some poached pears and a drizzle of the pear syrup.

GINGERBREAD-PEAR MUFFINS

Gingerbread-Pear Muffins image

A beautiful combination of ginger, molasses, and pear makes these muffins moist and flavorful.

Provided by inspirepassion

Categories Bread Quick Bread Recipes Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 13

Ingredients

2 cups whole wheat pastry flour
¼ cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
2 eggs
1 cup buttermilk
¾ cup molasses
¼ cup vegetable oil
1 pear - peeled, cored, and diced

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
Whisk flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt together in a large bowl. Beat eggs in a separate bowl; stir in buttermilk, molasses, and vegetable oil until smooth. Mix buttermilk mixture into flour mixture until batter is just moistened; fold in pears. Spoon batter into prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.

Nutrition Facts : Calories 200.9 calories, Carbohydrate 34.7 g, Cholesterol 31.8 mg, Fat 5.9 g, Fiber 2.1 g, Protein 3.8 g, SaturatedFat 1.1 g, Sodium 283.5 mg, Sugar 17.9 g

GINGERBREAD HOUSE COOKIES

Gingerbread House Cookies image

This is my favorite molasses cookie. I use the recipe not only to create little houses for Christmas but also to make bunnies for Easter and stars for the Fourth of July. -Karen Haen, Sturgeon Bay, WI

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 4 dozen.

Number Of Ingredients 14

Ingredients

1 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
2 large eggs, room temperature
1 cup molasses
1 to 1-1/2 teaspoons grated orange zest
5-1/2 cups all-purpose flour
3 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup water
Optional: Royal icing or frosting and food coloring of your choice

Steps:

In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses and orange zest. Combine flour, baking soda, salt and spices; add to creamed mixture alternately with water, mixing well after each addition. Cover and refrigerate for 3 hours or until easy to handle. , On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a 3-1/2-in. gingerbread house cookie cutter dipped in flour. If desired, create windows using very small cutters of various shapes. , Place 1 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Cool for 2 minutes before removing to wire racks. Use icing or frosting and food coloring to decorate cooled cookies as desired.

Nutrition Facts : Calories 127 calories, Fat 4g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 85mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

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