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Bold and Spicy Gingerbread

2 ½ c. unbleached all-purpose flour
2 tsp baking powder
¾ tsp baking soda
¾ tsp salt
16 tbsp unsalted butter
2 tbsp ground ginger
2 tbsp ground cinnamon
1 tsp ground allspice
¼ tsp ground black pepper
4 large eggs, at room temperature
1 ½ c. sugar
4 tsp fresh ginger, grated
¾ c. molasses, robust or dark
¾ c. stout (yes! Beer!)
GLAZE (omit if making trifle)
1 ¾ c. confectioner's sugar
3 tbsp ginger ale
1 tsp ground ginger

1. For the cake: Adjust oven rack to middle position and heat oven to 375 degrees. Grease and flour 12-cup nonstick Bundt pan. Whisk flour, baking powder, baking soda, and salt in large bowl. Melt butter in saucepan over medium heat until bubbling. Stir in ground ginger, cinnamon, allspice, and pepper and cook until fragrant, about 30 seconds. Remove from heat and let cool slightly.

2. Whisk eggs, sugar, and fresh ginger in large bowl until light and frothy. Stir in melted butter mixture, molasses, and stout until incorporated. Whisk flour mixture into egg mixture until no lumps remain.

3. Pour batter into prepared pan and gently tap pan on countertop to release any trapped air bubbles. Bake until toothpick inserted into center comes out clean, about 45 minutes. Cool cake in pan 20 minutes, then turn out onto wire rack set inside rimmed baking sheet; let cool completely.

4. For the glaze (again, omit if making the trifle recipe): Whisk confectioners’ sugar, ginger ale, and ginger in bowl until smooth. Pour glaze over cooled cake. Let glaze set 15 minutes. Serve. (Cake can be stored at room temperature, covered in plastic wrap, for 2 days.)

Servings: 12

Tips
Guinness is the test kitchen's favorite brand of stout. An equal amount of orange or lemon juice can be substituted for the ginger ale in the glaze. Be sure to use finely ground black pepper here.

Source
Author: Erika Bruce
Source: Cook's Country December/January 2009

Tipsy Squire Vanilla Custard

2 c. heavy cream
½ c. sugar
pinch salt
5 large egg yolks
3 tbsp cornstarch
4 tbsp unsalted butter, cut into 4 pieces, and chilled
1 ½ tsp vanilla extract

1. Heat cream, 6 tablespoons sugar, and salt in heavy saucepan over medium heat until simmering, stirring occasionally to dissolve sugar. Meanwhile, whisk egg yolks in medium bowl until thoroughly combined. Whisk in remaining 2 tablespoons sugar until sugar begins to dissolve. Whisk in cornstarch until mixture is pale yellow and thick, about 30 seconds.

2. When cream mixture reaches full simmer, gradually whisk half into yolk mixture to temper. Return mixture to saucepan, scraping bowl with rubber spatula; return to simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on surface and mixture is thickened, about 1 minute. Off heat, whisk in butter and vanilla. Transfer mixture to bowl, press plastic wrap directly on surface, and refrigerate until set, at least 3 hours or up to 2 days.

Servings: 3
Yield: 3 cups

Gingerbread-Pear Trifle

3 c. red wine (cabsauv preferred)
1 c. sugar
1 cinnamon stick
1 tbsp black peppercorns
4 pounds firm pears, such as Bosc or Bartlett, peeled, halved lengthwise, and cored
1 recipe Bold and Spicy Gingerbread (see above)
3 c. vanilla custard, chilled (see above)
2 c. whipped cream, lightly sweetened

1. For the pears: Bring wine, sugar, cinnamon, and peppercorns to boil in large pot, stirring occasionally, until sugar dissolves. Reduce heat to low, add pears, and simmer, covered, until pears are nearly tender, about 10 minutes. Remove from heat and let cool to room temperature, about 30 minutes. Refrigerate until chilled, at least 2 hours or up to 3 days. Using slotted spoon, remove pears from liquid and slice thinly crosswise; discard liquid (or reserve for another use). Reserve one 5-slice section from large part of each pear and cut remaining pear into ½-inch pieces.

2. For the cake: Slice gingerbread into ½-inch-thick pieces. Cut each piece in half horizontally. Reserve top halves for decorating and cut remaining scraps into ½-inch chunks.

3. To assemble: Place reserved pear slices on clean surface and press gently with palm of hand to spread pears into fan shape. Following photos 1 and 2 on page 31, arrange reserved cake halves and pear fans around base of 3-quart trifle dish. Place single layer of gingerbread scraps in center of dish and top with single layer of chopped pear pieces. Spread 1½ cups custard over pear pieces. Repeat layering once more, then top with final layer of gingerbread halves, pear fans, gingerbread scraps, and pear pieces. Spoon whipped cream over trifle. Serve. (Trifle can be refrigerated for 6 hours.)

Servings: 12
Yield: 1 3-quart trifle

Source
Source: Cook's Country December/January 2009