Gingerbread

Flour, all-purpose	6.5 ounces
Baking powder	1 teaspoon
Ginger, ground	1 tablespoon + 2 teaspoons
Cinnamon, ground	¾ teaspoon
Cloves, ground	¼ teaspoon
Nutmeg, freshly ground	¼ teaspoon
Cardamom, ground	1/8 teaspoon
Salt, kosher	¼ teaspoon
Beer, stout such as Guinness	½ cup + 2 tablespoons
Molasses	¾ cup
Baking soda	½ teaspoon
Eggs, room temperature	2 large
Sugar, granulated	5.5 ounces
Sugar, light brown	4 ounces
Oil, vegetable	½ cup
Cream cheese, room temperature	1 pound
Butter, unsalted, room temperature	5.5 ounces
Sugar, powdered, sifted	5.5 ounces

1. Liberally butter two 7-by-2-inch cake pans and dust with flour; tap out the excess flour. 
2. Preheat the oven to 350°F. 
3. Sift together the flour, baking powder, spices, and salt; set aside. 
4. In a small saucepan over medium heat, stir together the stout and molasses; bring to a boil. 
5. Whisk in the baking soda. Be careful to whisk constantly, as the mixture will foam up when you add the soda. 
6. Immediately remove from heat, and let the mixture cool to room temperature. 
7. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs with the sugars, and whisk on medium speed until well combined and lightened in color, 3 to 4 minutes. 
8. Slowly drizzle in the oil and beat to combine. 
9. Reduce the speed to low and slowly add the stout mixture. 
10. Stop the mixer and scrape down the sides of the bowl with a rubber spatula, then return to low speed and slowly add the dry ingredients, beating just until combined. 
11. Remove the bowl from the mixer and scrape down the sides with a rubber spatula. 
12. Fold by hand a few more times with the spatula. 
13. Strain the batter through a medium-mesh sieve into a clean bowl. 
14. Divide the batter between the prepared pans. 
15. Bake until nicely risen and lightly browned at the edges, about 45 to 50 minutes. 
16. Transfer to a wire rack and let cool in the pans for 20 minutes. 
17. Run an offset spatula around the edges of the pans, then invert the cakes onto the racks and let cool for about 20 minutes longer. 
18. Wrap tightly in plastic wrap and refrigerate to ensure that the interiors are completely cooled before decorating, at least 1 hour or up to 3 days. 
19. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar; beat until completely smooth and glossy. 
20. Add the cream cheese and mix thoroughly. 
21. Fit a pastry bag with a medium star tip, fill the bag with frosting. 
22. Pull up the cuff and twist it to seal and tighten the frosting down into the cone. 
23. Purge the bag of air bubbles by squeezing the bag until there is a burst of air and frosting sputters out of the bag. 
24. Keep the bag tightly twisted so that the frosting doesn’t come back up on your hands. 
25. Starting in the center of each cake, pipe the frosting in a tight spiral over the surface. 
26. Use the offset spatula to slightly smooth the surface of the frosting. 

Recipe from Miette by Meg Ray.

Sausages with peaches & pickled chiles

Vinegar, apple cider	¼ cup
Vinegar, distilled white	¼ cup
Molasses	3 tablespoons
Salt, kosher	1 ½ teaspoons
Water	½ cup
Jalapeños, seeded, thinly sliced	2
Onion, thinly sliced	1 small
Oil, canola	Brushing
Sausages, such as wild boar and bison	6
Peaches, pitted, sliced ¼-inch thick	2 medium

1. In a 1-quart jar, shake both vinegars with the molasses, salt, and water until the salt dissolves. 
2. Add the jalapeños and onions, cover, and let stand at room temperature for at least 1 hour. 
3. Heat a grill or grill pan, and grill the sausages over moderate heat, turning, until lightly charred and cooked through, about 10 to 12 minutes. 
4. Transfer to a cutting board, and let rest for 5 minutes, the thinly slice on the bias. 
5. Arrange the sliced peaches on a platter, top with the sausages and some of the pickled jalapeños and onions. 
6. Drizzle with some of the pickling liquid, and serve the remaining pickles on the side. 

Recipe mildly adapted from Food&Wine Magazine, August 2016

Irish gingerbread

Butter	½ cup + greasing
Sugar, brown	½ cup
Golden or dark corn syrup	½ cup
Molasses	½ cup
Ginger, candied, minced	¼ cup
Egg, beaten	1
Milk, warm	½ cup
Flour	2 ½ cups
Ginger, ground	1 tablespoon
Baking soda	1 teaspoon
Baking powder	1 teaspoon
Salt	½ teaspoon

1. Preheat oven to 350°F. 
2. Grease an 8- or 9-inch baking dish with butter, and then line the bottom with parchment paper; set aside. 
3. In a medium saucepan over medium heat, combine the butter, sugar, syrup, and molasses, and whisk constantly until the butter melt and the sugar dissolves; do NOT boil! 
4. Stir in the candied ginger, and then set aside until cooled to room temperature. 
5. Stir in the egg and milk until well combined. 
6. Sift the flour, ginger, baking soda, baking powder, and salt together in a large bowl. 
7. Make a well in the middle of the flour mixture, and pour in the butter mixture. 
8. Stir with a wooden spoon, working from the middle to the side of the bowl, until the ingredients are well combined; add a little more warm milk, as necessary, to absorb all the flour. 
9. Spoon into the baking dish, and smooth out the top with the back of a large spoon. 
10. Bake for 40 to 50 minutes, or until cooked through and slightly risen. 
11. Allow to cool slightly, or cool to room temperature, before cutting. 
12. Serve with whipped cream or powdered sugar. 

Recipe from The Country Cooking of Ireland by Colman Andrews.