Skip to main content

Ontbijtkoek (Dutch Spice Bread) #FantasticalFoodFight


I love the Fantastical Food Fight coordinated by Sarah of Fantastical Sharing of Recipes. For more information about the event, click here. This month, she challenged us to make gingerbread!



If you've followed me through any holiday season, you know my family is a little gingerbread crazy. I mean just look at my husband's gingerbread house! Yes, those are lights inside.


Me? I have a gingerbread scarf that comes out this time every year...


The boys always help with some version of gingerbread cookies. One year D made Chewbacca Gingies for his Secret Santa buddy. R helped me decorate the Krampus Gingerbread Minions.


I already have two new gingerbread recipes in the works, including Gingernuts, inspired by BBC's Sherlock, and a Gingerbread Layer Cake with Bourbon Frosting that will be on the table for one of my best friend's birthdays this weekend. But the one gingerbread recipe that makes an appearance every single year, however, is Gingerbread with Lemon Curd.


Before I get to the recipe I'm offering for the food fight, here's the rest of the crew's offerings...


Ontbijtkoek
(Dutch spice bread)

I wanted to start my journey on this year's gingerbread-lined path with ontbijtkoek, a Dutch spice bread. While Danish honningkagehjerter dough ages in the refrigerator for two days before it's baked, the Dutch ontbijtkoek age for one day after it's baked. This is delicious with a small glass of eggnog! If you're curious, you can read about our eggnog tasting...and which one won 'best overall.'

Ingredients

  • 2 C flour
  • 1 T baking powder
  • 1/2 C organic dark brown sugar
  • 1/3 C molasses
  • 1 C milk
  • 1 t ground cloves
  • 1 t cinnamon
  • 1 t ground ginger
  • 1 t ground cardamom
  • 1 t ground all-spice
  • 1/2 t freshly grated nutmeg
  • 1 pinch salt

Procedure
Preheat the oven to 300 degrees Fahrenheit. Combine all ingredients into a smooth paste. Lightly coat a cake tin or individual muffin wells with butter and fill with the dough. Bake for about 1 hour. When cooled, cover in tin foil for 24 hours before serving. Keep covered or bread will dry out.

Comments

  1. Love all of your gingerbread traditions! That scarf is adorable!

    ReplyDelete
  2. That is so great! I love the idea of chewbaca cookies! I could eat this muffin any morning- great recipe!

    ReplyDelete
  3. OK your scarf is simply adorable! This gingerbread sounds delicious and looks great as well.

    ReplyDelete
  4. Ooh that scarf is adorable! I love the little tidbits of aging before and after for Danish spice bread. I feel like a great many of Scandinavian countries age their foods and I find that so fascinating.

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce