Thursday, November 15, 2007

Old-Time Maple Gingerbread in a Snap

My schedule becomes a nightmare around the holidays. Every year, I can see it coming like a turkey waddling across the barn yard. It may look like a clear shot to Thanksgiving, but suddenly my calendar is choked with out-of-town assignments. Last year, I dozed off three times during Thanksgiving dinner, having just arrived home from Europe the night before.

And, now as another festive season approaches, instead of spending time preparing in the kitchen, I’m on the security line at the airport.

I’ve learned to cope with the travel. I got rid of my lace-up shoes years ago, and I have a whole selection of microfiber clothing that crunches into any suitcase and comes out wrinkle-free. I listen to seasonal music on-the-go on my Ipod, and I dream up holiday menus while reclining in the emergency exit row.

It helps to have a selection of recipes at hand that are short on preparation and big on those traditional autumnal Thanksgiving flavors.

Quick breads are a welcomed addition to any road-warrior’s culinary portfolio, and easily prepared and frozen in advance of the holiday feast.

Old-Time Maple Gingerbread takes only minutes to prepare and can be squeezed in between a flight to the Windy City, a trek to Denver, or an Amtrak trip to our nation’s capital. It’s a great way to use the gallons of maple syrup I purchased in Vermont, and it’s a snappy alternative to the usual options of pumpkin or corn bread on the Thanksgiving table. The loaf emerges from the oven a lustrous amber-color and each sweet, tender slice has hints of ginger, toffee and caramel.

And, if you happen to see a guy trying to get a 20-pound turkey through the metal detector at LaGuardia Airport this holiday season, be sure and say “Hi!” It’s probably me.

©2007 T.W. Barritt All Rights Reserved


Kathy said...

Looks yummy!

Lydia (The Perfect Pantry) said...

I love any recipe for which the instructions are "mix everything together"! And if that recipe happens to have maple syrup as one of the ingredients, my Canadian husband will be very happy indeed.

Anonymous said...

hmmn..maple gingerbread sounds so homey. love to have some with breakfast tomorrow!

Diane said...

Maple and gingerbread...what a great combination. Sounds wonderful and I hope you're right about easy...I could really us an "in a snap" recipe about now!

T.W. Barritt at Culinary Types said...

Thanks, Kathy - I thought it had a nice and subtle flavor.

Hi Lydia - I am discovering more and more recipes where maple syrup can do its magic.

Hi Veron - Great with some tea or coffee!

Diane - Nothing could be easier. I would clock this one at about seven and a half minutes of preparation!

Jann said...

We love these snap recipes around this time of the year! This would be so delicious with a cup of hot tea right now. Safe travels ~you apparently have the travel restrictions/guidelines mastered! Wouldn't it be easier if we all could be as clever...sure would speed up those lines!

Freya said...

I adore gingerbread, well ginger in any format really. I have seen recipes for gingerbread stuffing which I might utilise when I make roast chicken (hides head in embarresment) for a couple of friends we have coming over for late Thanksgiving.
Also, the Germans sprinkle gingerbread over savoury meat dishes which sounds curiously good.

Sandi @the WhistleStop Cafe said...

One year (before the no liquids ban) I carried a bag of creamed corn, green tomatoes, and buffalo rock to Boston.
You do what you gotta do!

T.W. Barritt at Culinary Types said...

Jann - I'm happy to put the traveling aside for a couple of days now, and finally bake!

Freya and Paul - That gingerbread stuffing sounds excellent! You sparked a memory with the reference to German savoury meats - I'm going to look into that further, because the thought if it does make me hungry!

Sandi - My best "gourmet import" was a large smoked salmon that I carried from Seattle to New York in my garment bag!

Peabody said...

Oh my, too much traveling for me. Your gingerbread looks tasty.

Susan from Food Blogga said...

Anything with maple and gingerbread has to be divine. Could it be any more Thanksgiving-y? :) Wishing you a happy holiday, T.W. -Susan

T.W. Barritt at Culinary Types said...

Hi Peabody - I am happy to be putting the suitcase aside for a few days!

Hi Susan - a very Happy Thanksgiving to you and Jeff, too!

Kathy said...

Happy Thanksgiving T.W.- Have a great day!