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Alisha Hanlin is owner and chef for Pressed Flour, a bakery in Shepherds-town, W.Va. She developed this dessert recipe using a flavor profile — gingerbread, figs, caramel — to express the holiday season.
Hanlin specifies scalding cream and milk in this recipe.
"You want the cream the same temperature as your other ingredients," she said, "so scald on low heat, stirring constantly before adding. Scalding the cream can also 1) develop flavors, and 2) help the cream bind better to your other ingredients — something to do with destroying inhibiting enzymes. Just be careful not to scorch it."
— Chris Copley, Lifestyle assistant editor
Sticky gingerbread with fig caramel sauce
For gingerbread:
10 ounces water
2 teabags spiced tea
3 to 5 strips peeled raw ginger, to taste
2 cinnamon sticks
2 cups all-purpose flour
1 tablespoon dry ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground clove
1/4 teaspoon white pepper
1/4 teaspoon kosher salt
3/4 teaspoon baking soda
7 ounces unsalted butter, softened to room temperature
3/4 cup dark brown sugar
Hanlin specifies scalding cream and milk in this recipe.
"You want the cream the same temperature as your other ingredients," she said, "so scald on low heat, stirring constantly before adding. Scalding the cream can also 1) develop flavors, and 2) help the cream bind better to your other ingredients — something to do with destroying inhibiting enzymes. Just be careful not to scorch it."
— Chris Copley, Lifestyle assistant editor
Sticky gingerbread with fig caramel sauce
For gingerbread:
10 ounces water
2 teabags spiced tea
3 to 5 strips peeled raw ginger, to taste
2 cinnamon sticks
2 cups all-purpose flour
1 tablespoon dry ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground clove
1/4 teaspoon white pepper
1/4 teaspoon kosher salt
3/4 teaspoon baking soda
7 ounces unsalted butter, softened to room temperature
3/4 cup dark brown sugar
