I trook a cooking class in Aspen last night and had the best dessert(more)

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sherri-in-in

Enthusiast Member
It was a gingerbread from Gramercy Tavern. The chef said he got the recipe on the internet and sure enough, it is there. It's made with guiness stout. He served it with a homemade warm caramel sauce and warm pineapple. It was to die for!!!

 
Yep! The recipe is on Epicurious also...I made it last year for Christmas dinner dessert and...

it was heavenly indeed! To me, all you need with it is freshly whipped cream. Definitely a keeper and I remember that it stayed moist for 2 days afterwards, too. Awesome deep flavors!

 
Funny, Marilyn!!!Also, the chef used blackstrap molasses(more)

He said the recipe said not to use it, but it was the only one available. It was delicious and the cake was very dark and rich as a result.

 
Sherri, this recipe was posted back on the (m)

"old Gail's". In fact I made it when it was posted. It is an excellent gingerbread. I used it with just a little whipped cream, the way my DH likes it.

 
I made this for my bookclub to go with my book choice of Angela's Ashes in

honor of all the stout consumed throughout the book. We all enjoyed it. I added some candied ginger and thought that was overkill and would not add it again.

 
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