I was recently reminded how tasty gingerbread can be. While looking at other people’s posts on cookie houses, I ran into a post by Come July about gingerbread–the cake, not the cookie–which showed a photo of one of MY COOKBOOKS. Well, not the very cookbook on my shelf, obviously, but the page looked just like mine, only with some water damage.

That got me thinking about gingerbread. And whipped cream, because whipped cream is what really makes gingerbread good, in my opinion. My husband really liked a gingerbread with lemon sauce that he had at a restaurant, so adding some warmed lemon curd sounded like a good idea too.

The recipe I’ve used is actually from a different cookbook, The Fannie Farmer Cookbook. It may or may not be the same recipe my mom used. I made a gingerbread last weekend (the version with extra spices), and it was good, but now I’m thinking about trying a different recipe, just to see how it compares.

The other thing I realized is that while lemon curd is good with gingerbread, I actually like it better with just whipped cream. Some combinations are like that. Some people like apple pie with vanilla ice cream. I like both pie and ice cream, but I prefer to eat them separately. Same for apple pie and cheddar cheese, which some people like together. I don’t think the combination is as good as either of its components.

The serving suggestions in Fannie Farmer (seen above) just go to show the variety of ways in which people apparently enjoy their gingerbread. Applesauce sounds possibly familiar, but grated cheese folded into whipped cream??

I have no particular point to make in this post. I’m just enjoying the world of traditional desserts.

Till next post.