"Simplicity is the ultimate sophistication" LdV

Wednesday, 6 December 2017

SAINT NICOLAS' PAIN D'EPICES (GINGERBREAD)

SAINT NICOLAS' PAIN D'EPICES
(GINGERBREAD)


The legend says that Saint Nicolas brings sweets to the wise children and especially large gingerbread (pain d’épices) representing the holy bishops! It has to be done on the 6th of December obviously! You cannot be as Christmassy as a warm pain d’épices just from the oven. Paired with a comforting gluhwein, you can nearly hear the clatter of Santa’s reindeer hooves...


Wine pairing : Rivesaltes ambré (Sweet white) from Languedoc-Roussillon.





SAINT NICOLAS' PAIN D'EPICES
A quick glance in your kitchen…

In your fridge
Egg
Crème fraîche

In your cupboard
Honey
Flour
Orange marmalade
Baking powder
Muscovado sugar
Cinnamon
Ginger
Nutmeg
Cloves


SAINT NICOLAS' PAIN D'EPICES
Serves 6-8

300g 10,58 oz of strong honey 
200g 7,05 oz of flour sifted
200g 7,05 oz of the finest orange marmalade
11g 0,39 oz of baking powder 
30g 1,05 oz of muscovado caster sugar 
40g 1,41 oz of crème fraiche 
1 egg 
30g 1,05 oz of 4 grounds spices (cinnamon, ginger, nutmeg and cloves)

Pre-heat your oven to 180°.
In a bowl, mix the honey with the crème.
Add the flour, baking powder, egg, sugar and the 4 spices. Combine well.
Butter and line a cake tin.
Bake for 30 minutes.


Pain d’épices de la Saint Nicolas

Pour 6-8 personnes
300g de miel fort
200g d'une très bonne marmelade d'oranges 
200g de farine tamisée
1 sachet de levure
30g de sucre muscovado (ou sucre brun)
40g de crème fraîche
1 œuf
30g d’épices en poudre (cannelle, gingembre, muscade et girofle)

Préchauffez votre four à 180°.
Dans un bol, mélangez la crème et le miel.
Ajoutez la farine, la levure, l’œuf, le sucre, la marmelade et les 4 épices.
Amalgamez bien le tout.
Chemisez un moule à cake de papier sulfurisé.
Enfournez pour 30 minutes.

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