Gingerbread With Warm Cranberry Compote Food

GINGERBREAD COFFEE

Steps:

• In a small bowl, mix together the molasses, brown sugar, baking soda, ginger and cinnamon until well blended. Cover and refrigerate for at least 10 minutes.
• Add about a 1/4 cup of coffee to each cup, then stir in about a tablespoon of the spice mixture until dissolved. Fill cup to within an inch of the top with coffee. Stir in half and half to taste, then garnish with whipped cream and a light dusting of cloves.

GINGERBREAD WITH FRUITED COMPOTE

Steps:

• Heat oven to 350°F. Grease and flour 9-inch round cake pan; set aside.
• Combine all gingerbread ingredients in bowl. Beat at low speed, scraping bowl often, until well mixed.
• Pour into prepared pan. Bake 25-35 minutes or until top springs back when touched lightly in center. Cool 15 minutes; remove from pan.
• Melt 2 tablespoons butter in 2-quart saucepan; add all remaining fruit compote ingredients except orange sections. Cook over medium heat, stirring occasionally, 3-4 minutes or until fruit is tender. (Compote sauce will be thin.) Stir in orange sections. Serve over warm gingerbread.

GINGERBREAD CREPES WITH CRANBERRY COMPOTE RECIPE BY TASTY

Steps:

• Make the cranberry sauce: In a medium saucepan, combine the cranberries, sugar, orange juice, and orange zest, and bring to a boil over medium heat. Reduce the heat to medium-low and simmer for 20-25 minutes, or until the cranberries have broken down and the sauce has thickened significantly. Remove the pot from the heat and let cool until ready to use.
• While the cranberry sauce is simmering, make the orange ginger whipped cream: Add the heavy cream, powdered sugar, orange zest, ginger, and salt to a medium bowl. Use an electric hand mixer on high speed to whip until soft peaks form, 2-3 minutes. Chill in the refrigerator until ready to use.
• Make the gingerbread crepes: Add the eggs, melted butter, flour, milk, sugar, ginger, cinnamon, nutmeg, allspice, cloves, salt, molasses, and vanilla to a blender and blend until completely smooth, about 1 minute.
• Heat a 10-inch nonstick skillet over medium-low heat. Grease the skillet with butter. Pour ⅓ cup of the batter into the skillet, tilting to coat the surface of the pan evenly. Cook for 1-2 minutes, until the batter looks dry on top and the bottom side is golden brown. Flip and cook until golden brown on the other side, another 1-2 minutes. Transfer the crepe on a baking sheet or plate and cover with a kitchen towel to keep warm while you repeat with the remaining batter.
• To assemble, spread a few tablespoons of cranberry sauce evenly over the crepe and gently roll up. Repeat with the remaining crepes and cranberry sauce. Top with the orange ginger whipped cream and garnish with freshly grated nutmeg, if desired.
• Serve the crepes with Mocha Frappuccinos.
• Enjoy!