We were experimenting with gingerbread recipes, and the latest one was delicious but a little too tender. As it cooled, it slowly fell apart, chunks of cake falling from the top. That said, it was delicious, so we knew that it must have another purpose—gingerbread crumbs. The first idea is blending them with chocolate and using them as an intense doughnut topping and frozen custard accompaniment. They would also be a delicious crumb sprinkled on roasted root vegetables. The crumbs could be utilized as a sweet or savory polenta. Their intense sweet-spicy flavor would make a bright crust for game, scallops, lobster, foie gras, salmon, and more. They would be an excellent addition to pasta fillings from roasted squash to parsnip puree. They could be ground finer and used to make a petit beurre. The potential is in the questions we ask as we comb through the possibilities. Ideas in Food: Great Recipes and Why They Work, Maximum Flavor: Recipes That Will Change the Way You Cook, Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table.
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