For the final course of our Christmas dinner, I served my favorite festive sweet - gingerbread with lemon curd. And I paired it with Donkey & Goat's Pinot Gris. In the Glass Donkey & Goat's 2016 Ramato Pinot Gris is skin-fermented which resulted in a vivid salmon color . The wine smells like peaches and sea salt; and while it is light-bodied it's exotic and almost meaty. This wine, like many of Donkey & Goat's creations, is not for the faint of heart, but, like all of Donkey & Goat's wines, it's fascinating. On the Plate Ingredients Gingerbread 1-1/4 C butter, plus some for greasing unsweetened cocoa powder for dusting pan 1 C unsulphered molasses 1 C organic granulated sugar 1/3 C ginger syrup 1 T ginger paste 1 t dried ginger 2-1/2 C flour 1 C ground almonds 1 T baking powder 1 C sour cream 2 eggs organic powdered sugar for serving Lemon Curd 1 C fresh lemon juice 4 t fre
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