Gingerbread Stout Cake with Fluffy Angelic Pumpkin Cream
A humble home dinner
Photo Elizabeth Ranger
I’m about to threaten to sanctitude of the January fasting trend. When most post exclusively about oat bran, cottage cheese, steamed vegetables and fatless delights, I’m gonna go all merry on you and post a few pics of our humble home dinner and on top of that a cake. Well….
This isn’t strictly an indulgence. In fact, hidden in our sumptuous feast were a few healthy gems that warrant a shared recipe, c/o of my illustrious and culinarily talented roommates (namely, a food-hangover-curing cucumber salad that washed away the pain in the morning). And so I’ll get to that next post, but before all that, I think what strikes me as most funny about our Christmas dinner (or rather, Skidsmess dinner) is that despite our newschool personalities and post-traditional decisions in life, our food on the other hand put our parents to shame in the category of classic holiday flavorgasmicing. And maybe that was our rebellion. And foodie fist pump in the air, ’cause my parents haven’t gone through the effort to roast things since us kids became fully grown, and some of the “kids” at the table couldn’t go home for dinner at all. So we cooked. And cooked. And cooked.
There were duck fat roast potatoes, two kinds of chili (hemp & sweet potato / chipotle and beef) with sour cream and coriander. There was stuffing, mashed potatoes, steamed broccoli, a non-gravy made with kasserli cheese, edam cheese, apricot jam and cognac. There was an expertly roasted and very juicy grain-fed chicken cooked with butter, thyme, and a whole boiled lemon pierced with zest-vents inside (bread stuffing added after roasting for artistic effect and more sanitary cooking ;). There were piles of warm naan bread, a pomegranate-studded fennel and sprout salad, and a huge jar of sharp pickled cucumbers, and I’m probably forgetting something, too.
Photo Elizabeth Ranger
Oh yeah! I made tourtière! Fortunate enough to get a surplus of ground beef recently, I added some fresh pork loin cut into nubbly squares to that, along with some heavy medieval spices, softened vegetables, red wine and fresh thyme, and packed it into an old-school superflaky lard-based crust that tasted ever so slightly of graham crackers, owing to a touch of brown sugar and a touch of spelt flour. With loads of ketchup on top, it was comfort food perfection.
Guinness Stout Gingerbread Cake
Nigella Lawson’s recipe and absolutely fab – the batter is liquid, it seems crazy, but that liquidiness makes it so MOIST it practically melts away as you eat it. I used an Aphrodisiac stout from local microbrewery Au Dieu du Ciel, which has flavours of cocoa, vanilla, bourbon, and roasted malt.
Read the rest of this recipe on Bubble tea for dinner
Photo Elizabeth Ranger
Tourtiere
Photo Elizabeth Ranger
Gingerbread cake
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