Almost winter

We had four inches of snow on the ground this morning – winter is on its way. As we approach the solstice, I start dinner preparations at 4:30, following the prompt of the fading daylight. When I realize it’s too early for dinner I may decide to make a dessert. I hunger for spicy, deep tastes. Gingerbread fits the bill and perfumes the house with irresistible aromas. This is an easy dessert to prepare at the last minute, requiring about 15 minutes of prep and 25 minutes of baking. (It’s also dairy-free.) My mom served gingerbread with a dollop of whipped cream. We sometimes add a scoop of vanilla ice cream.  I like it plain with a cup of coffee or tea.

Gingerbread

Combine 1 2/3 cups unbleached flour, ½ cup brown sugar, 1 ½ teaspoons baking soda, 2 teaspoons ground ginger, ½ teaspoon cinnamon and ½ teaspoon salt. I add fresh ginger for an extra punch, about a 1-inch piece, finely grated or chopped.

Stir in ½ cup blackstrap molasses, ½ cup safflower oil, and 1 large, beaten egg. Add ½ cup boiling water and mix well. Pour into an oiled and floured 8-inch square pan and bake at 350° for 25 minutes until firm and a toothpick tester comes out clean.

Make the glaze while the cake is baking. Combine ½ cup powdered sugar, shaken through a sieve to remove lumps, with a big pinch of zest and enough lemon juice to make a pourable glaze, about two teaspoons. Pour glaze over the hot cake and cool on a rack.

Our current choices for winter vegetables are limited so I’m always looking for new ways to use them. I like to mix up our dinner menu and include our veggies in a salad. This salad tasted great alongside an omelette filled with marinated goat cheese. (below) Or serve with a sautéed chicken breast, grilled salmon or a chop.

For two servings, steam a large stalk of broccoli until tender but with a little crunch. Cool and cut into bite-sized pieces, including the peeled stalk, the sweetest part of the vegetable. Combine with salad greens – lettuce, arugula, radicchio, endive.

Add an orange, peeled by slicing off both ends,  then cutting down the sides to remove the skin. Cut into half-moons. Add two dates cut into ½ inch pieces. A handful of chopped fresh dill is nice here if you have it, or use a big pinch of dried. Toss with a good olive oil, salt and pepper.

I’ve been embellishing a log of Trader Joe’s goat cheese with lemon and olive oil. What a treat served with a crusty St. Vrain Market baguette, a loaf of Moxie sourdough, or in an omelette.

Crumble a log of plain goat cheese, 4-8 ounces, into a bowl. Keep some chunks. Add the zest of half a lemon and a big pinch of hot red pepper flakes. Pour over two tablespoons of olive oil and gently stir to combine. You may want to add more oil to taste as the cheese does absorb some.

Soon we will celebrate the return of the light. Happy holidays!