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

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

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

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa