1/4 lb. butter
3 cups Steen’s Pure Cane Syrup
1/4 tsp. baking soda
1 tsp. powdered ginger
½ tsp. minced candied ginger
2 cups sugar
3 cups boiling water
2 ½ cups all purpose unbleached flour
½ tsp. salt
½ tsp. grated ginger root
Preheat oven to 350 degrees and prepare a half sheet pan for baking. Using paddle attachment of mixer, cream butter with sugar and eggs. Add boiling water to syrup. Add to creamed mixture. Pre-sift and add to mixture: flour, baking soda, salt, powdered ginger, grated ginger root and minced candied ginger. Spread mixture on half sheet pan and bake until the center springs back, about 30 minutes.
Apple Caramel Sauce:
1 3/4 cup sugar
3 cups cream
1 tbs. butter
3/4 cup water
2 1/4 cups chopped tart green apple
In heavy bottomed pan over low heat caramelize sugar and water. When color changes to amber, remove from heat and very slowly whisk in the cream. Transfer caramel to a bain Marie. Sauté green apples in butter until just soft and add to caramel.
When gingerbread has cooled in refrigerator, punch out rounds with a 3 ½ inch cutter. Slice the rounds into halves and cut holes in center of top halves with a 1 ½ inch cutter. In each serving dish, place a bottom round of gingerbread. Scoop a ball of Vanilla Bean Ice Cream over it. Balance the opening in the top round on the ice cream ball and spoon apple caramel sauce over all.
Note: Steen’s Pure Cane Syrup makes a subtle gingerbread.Mary Etta Moose
Moose's Restaurant-Cafe, San Francisco, CA