SC - Re: Sugar Stuff

[Philip & Susan Troy]

With kind thanks to the lady who originally posted it....>BTW it IS 
YUMMY....my 5 yr old devoured it all and had a tummy ache all 
evening...greedy little monster  :D

Dragonfyr



Gingerbrede (Curye on Inglysch)

Take goode honye & clarifie it on (th) fere, & take fayre panemayn or 
wastrel brede & grate it, & cast it into (th)e boylenge hony, & stere it 
well togyder faste with a sklyse (th)at it bren not to (th)e vessel. & 
(th)anne take it doun and put (th)erin ginger, long pepere &saunders, 
&tempere it up with (th)in handes; & than put hem to a flatt boyste & straw 
(th)eron suger, & pick (th)erin clowes rounde aboute by (th)e e(d)gge and 
in (th)e mydes, yf it plece you.


According to Mistress Sincgiefu, another similar ms reccomends serving 
decorated with boxwood leaves and another suggests putting it in boxwood 
boxes. I'm rather partial to decorating it with something green. Not having 
saunders to color the mixture red, I chose some cinnamon, which darkened 
the mixture a little and helped add that "bite" I wes after in redacting 
the recipe, and is a usual "modern" addition.

Aoife's Gingerbread (It bites back!)

1-- 1 lb 4 oz loaf of italian-style sliced bread, several days old.
1 1/3 cups honey
2 tsp. powdered ginger
1 1/2 tsp. powdered cinnamon
1/8-1/4 tsp ground white pepper
Sugar
Whole Cloves (optional)
Boxwood leaves or other edible leaves, or  marzipan leaves (optional)

Dry bread directly on oven racks on low est settinguntil very dry but still 
pale. Grind the slices into very fine crumbs in a food processor. Set aside 
in a large bowl.

In a large heavy-bottomed pot, heat honey and spices (except cloves)  on 
high to boiling point. Reduce heat and allow to boil until a soft-ball 
stage has been reached. Remove from heat immediately.***Use caution! This 
honey mixture boils over rapidly and can cause sever burns. Please watch 
the pot carefully, and keep children out of the room.***

Pour honey over breadcrumbs and toss well. Allow to cool slightly, and use 
your hands to combine the honey and crumbs thoroughly.

Pack the mixture  into 2  8x3-1/2x2-1/2  loaf pans lined with parchment, 
waxed paper or plastic wrap. Press down hard on the surface to compact. 
Sprinkle with sugar. Stud with cloves if desired. Let sit several hours, or 
ideally, over night, so that the flavors of the spices will mingle and the 
mixture will set-up.

To Serve:
Unmold and remove wrap from gingerbread. Serve whole,  decorated with 
boxwood or marzipan leaves or other edible leaves, if desired (sliced 
oranges would look pretty, too). Serve on  a very dark plates for color 
contrast.

Although the original does not suggest to do so,  this is particularly good 
when served in a pool of unsweetened  cream. The smooth richness of the 
cream and the spicy grittiness of the gingerbread compliment each other 
very well.

- -----Original Message-----
From:	LYN M PARKINSON [SMTP:allilyn at juno.com]
Sent:	Sunday, September 14, 1997 5:29 PM
To:	sca-cooks at Ansteorra.ORG
Subject:	Re: SC - Aoife's Gingerbread-congradulations

I missed Aoife's Gingerbread recipe.  Would someone please send it?

allilyn at juno.com

Thanks,  Allison
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