{"id":2628,"date":"2016-12-12T16:16:41","date_gmt":"2016-12-12T16:16:41","guid":{"rendered":"http:\/\/www.thelemonapron.com\/?p=2628"},"modified":"2021-12-01T13:31:26","modified_gmt":"2021-12-01T18:31:26","slug":"alsatian-gingerbread","status":"publish","type":"post","link":"https:\/\/thelemonapron.com\/alsatian-gingerbread\/","title":{"rendered":"Alsatian Gingerbread"},"content":{"rendered":"

As a little girl, I got giddy for December.  And yet, I also resented December. <\/p>\n

\"\"In that my favourite flavours were only relegated to that one month.  I couldn’t understand that if everyone loved gingerbread and all the spices that go into it, why only use them one time of the year?  What was to stop bakers from using them in November, or why are they forced to stop using them in January?  One day I would grow up, and would change this.<\/p>\n

The Joy of the European Deli!<\/h4>\n

But as that little girl, I didn’t have the power or ability.  So I was reduced to accompanying my mom to the German delicatessen to find all my favourite goodies.  I hope you all have access to a German or any European deli where you live.  It’s a cacophony of colours, aromas, textures, noises, with every nook and cranny stuffed with imported goodies, cans, jars, packages and bottles.  Jams, sauces, pickled and marinated fish, chocolate, cookies, anything that can be contained in the correct packaging is on shelves, in teetering mountain displays, even hanging from the rafters.  Then there are the cheese and meat cases, with row upon row of every type of cheese, stinky and smooth, and all the cold cuts imaginable.  The perfume is one of garlic and cherry, oregano and citrus, walnut and anise. To me it is like visiting Disney World.  Really!<\/p>\n

My Love Affair with Spices<\/h4>\n

So, in December, as well as all those amazing goodies, are added my favourite Lebkuchen, Pfeffernusse, and gingerbread.  Some of the cookies are stuffed with plum jam.  Some are covered in a sugary glaze.  Some are dipped in chocolate,  Some are dusted with icing sugar.  And I would labour over which bags of goodies I would carry home.  To this day, I still get excited when I see a little bag of imported chocolate dipped Lebkuchen (soft gingerbread cookies, filled with plum jam) or bag of Pfeffernusse (round soft spice cookies with either an icing glaze or covered in icing sugar)  I melt inside.  And I inhale those babies! And of course, these days, I make my own, and you can as well.  Check out my Pfeffernusse<\/em><\/a> recipe!<\/p>\n

It was only a matter of time before I decided to try my hand at baking these treasures.  Because if I got it right, then I could relive those precious childhood moments in July if I so desired!!  These are the flavours of my childhood, but they were not cookies my mom actually baked for us.  She definitely had her repertoire of sweets that she relied on, but the little nibbles weren’t high on her list of favourites to bake.   Actually to be honest, she didn’t have a major sweet tooth.  So while Marble Cake<\/a> or her German cheesecake and a few other tortes were usually pulled out, she didn’t regale us with a vast assortment of pastries. And yet, give me Pain d’epices (French style spice bread or cake) and I’d be a happy camper.<\/p>\n

Alsatian Spiced Gingerbread<\/h4>\n

It was up to me to find those recipes that came closest to the flavours and textures that I cherished.  When I found this recipe on Food 52<\/em><\/a>, I couldn’t resist trying it.  It has a distinctive flavour addition that you won’t find in most North American gingerbread: aniseed<\/strong>.  And yet, what a wonderful addition it is.  It gives the overall flavour a slight liquorice nuance.  But in a good way.  It isn’t overpowering in the least, but my oh my, does it make me feel like I’m eight years old again.  My first bite, and I was hooked.  This is exactly what I remember this gingerbread tasting like.  Being that it originates in the Alsatian region, it is really a marriage of French and German influence.  German gingerbread or Lebkuchen doesn’t usually have the aniseed, but it does have the more traditional gingerbread flavours we have come to know and expect.  But this recipe is a lovely change, and will elevate your gingerbread game to a new level.<\/p>\n

Method<\/h4>\n

You will create the spice blend and then add it to the flour and other dry ingredients. Melt some honey and sugar together on the stove.  And then whisk the egg and milk together.  Then it is as easy as combining the three.  The low rise will happen from the baking soda softened with a touch of hot water, and the egg.  Fold in some finely diced candied citrus peel, one of my favourite ingredients in European gingerbread.  It all gets scraped into a lined 9 x 5 loaf pan.  Then into the oven. <\/p>\n

Final Thoughts<\/h4>\n

It is not super dense, but it isn’t light and crumbly either.  This cake doesn’t have a lot of rise.  In fact, slicing it up, it may remind you a touch of biscotti.  But without the firmest texture of biscotti.  It comes together easily, and makes a lovely addition to a dessert table.  The undercurrent of honey,<\/strong> (as opposed to molasses) and all those spices, makes it a most versatile and easy gingerbread to enjoy.  The only addition that I made is a touch of white pepper.<\/strong>  It makes a world of difference, trust me.  My other tip, wait until completely cooled, and cut with a good knife- in a sawing motion<\/strong>.  Less crumbling that way. \ud83d\ude09  Store it well in a sealed container, and it will be even better in the days, even weeks ahead.<\/p>\n

This is perfect with a cup of coffee.  Or for breakfast.  Or with a glass of milk.  In April.  And if you want to spread spiced honey butter (just mix some softened butter with a touch of gingerbread spices and some honey for sweetness and then serve it in a bowl) on it, I will applaud you!<\/p>\n

Love Jen<\/p>\n

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\n\t\t\t\t\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t<\/div>\n\t<\/div>\n\t

Alsatian Gingerbread<\/h2>\n\t
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A fresh take on traditional gingerbread, with the French\/German addition of anise seed.  Perfect with a cup of coffee or a liqueur!<\/p>\t<\/div>\n\t

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\n\t\t\t\t<\/g><\/svg><\/span> Course<\/span>\n\t\t\t\t\n\t\t\t\t\tDessert\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t<\/g><\/svg><\/span> Cuisine<\/span>\n\t\t\t\t\n\t\t\t\t\tGerman\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\t<\/g><\/svg><\/span> Keyword<\/span>\n\t\t\t\t\n\t\t\t\t\talsatian, aniseed, black pepper, gingerbread\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t<\/g><\/svg><\/span> Prep Time<\/span> 10<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Cook Time<\/span> 50<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Total Time<\/span> 1<\/span> hour<\/span>\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t<\/g><\/svg><\/span> Servings<\/span> 12<\/span> slices<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t
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Ingredients<\/h3>\n\t\t\t\t
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