Fill the Holiday Gap with Gluttonous Treat

Nov. 28, 2011 - PRLog -- FOR RELEASE WEDNESDAY, NOV. 30

Thanksgiving is over, the guests have come and gone, and soon even the leftovers will have completely vanished from our refrigerators. With bloated bellies and elastic waistbands beginning to return to their pre-feast size as temperatures relentlessly fall outside, it’s time to pack it on and fill the gluttony gap between Turkey Day and Christmas.

Luckily, Red Rock Press has the perfectly decadent and appropriately holiday-themed foodstuff that can be enjoyed guiltily throughout the day: Triple Crown Gingerbread. Sweet and rich enough to be called a dessert but with the uncanny ability to mimic everyday bread, Triple Crown Gingerbread is perfect for any occasion (or not) and any time of day (or night). Soft, warm, and with just a hint of spice, nothing elicits the feeling of the holiday season like the scent of fresh gingerbread wafting from the oven.

Below is the recipe for Triple Crown Gingerbread, originally featured in “Gluttony: More is More” by Nan Lyons, a coffee table book filled with tales of the most gratuitous eaters and their meals throughout history, and an excellent Christmas gift for any foodie. Readers can learn more by visiting http://www.RedRockPress.com/sinseries.html#gluttony, where you can find the at an amazing 40% discount for the holidays for just $15! Plus, if gluttony is just not your kind of vice, you may want to try “Sloth,” “Lust,” “Greed,” or one of the other books in our Sin Series at http://www.redrockpress.com/sinseries.html.

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Triple Crown Gingerbread

2 eggs
1 8-ounce container of sour cream
½ cup molasses
½ cup firmly packed brown sugar
1 ½ cups cake flour, not self-rising
1 teaspoon baking soda
1 ½ teaspoons powdered ginger
¼ teaspoon salt
2 teaspoons grated fresh ginger
½ cup melted butter
¼ cup chopped crystallized ginger

Preheat oven to 350 degrees. Butter a 9-inch square pan.
Beat eggs until light in color. Add sour cream, molasses and brown sugar; mix well.
In a separate bowl, sift together cake flour, baking soda, powdered ginger and salt. Add to the egg mixture. Stir well, then mix in fresh ginger. Add the melted butter and beat well. Finally, fold in the crystallized ginger.
Pour into the prepared pan and bake for 30 minutes, or until a toothpick comes out clean, Makes 12 servings.

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For more information, contact Dan Kleinman at Daniel@RedRockPress.com, call 212-362-8304, or visit www.RedRockPress.com.