The gingeriest gingerbread
Bread
Claudia Fleming’s gingerbread—aka, the Gramercy Tavern’s gingerbread—might be the most famous of its kind. I wanted to see what would happen if I made it even more gingery. So I swapped out the stout beer for ginger beer, then doubled (yep, doubled) both the ground and grated ginger. Turns out: Too much ginger in gingerbread is not a thing. (Worth noting: I made some other nips and tucks, too, including adding salt, black pepper, and lime zest, and switching from dark to light brown sugar.) I love sprinkling this with confectioners’ sugar and dolloping barely-sweetened sour cream on top, but it’s just as great sliced plain and served with coffee.
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