"Easy Baking"

Marcel's

2401 Pennsylvania Ave. NW
Washington, D.C. 20037
 202-296-1166

Pastry Chef Heather Martindale

The Ginger Bread
Ingredients:
1)   2 cups All Purpose Flour
2)   1/4 tsp. Expresso Butter
3)   3 tbs. Cocoa Powder
4)   2 tbs. ground Ginger
5)   1/2 tsp. Baking Powder
6)   1 tsp. Kosher Salt
7)   1 tsp. finely ground Pepper
8)   8 oz. Butter
9)   1 cup Brown Sugar - packed
10) 4 Eggs
11) 2 1/2 to 4 tbs. freshly grated Ginger
12) 2 cups Molasses
13) 1/4 tsp. Five Spice

Preparation:
1)   Slowly blend butter and brown sugar in an electric blender.
2)   Add eggs and ginger slowly.
3)   Then add molasses and the Five Spice.
4)   Finally add the dry ingredients.
5)   Blend until smooth.
6)   Put in a greased and flour round cake pan and bake at 350 deg. for
       40 minutes or until done.

The Marshmallows
Ingredients:
1)   2 cups Sugar
2)   1 tbs. Glucose
3)   3/4 cup Water
4)   2 tbs. Orange Water
5)   2 Egg Whites
6)   2 Vanilla Beans

Preparation:
1)   Bring to a boil sugar and glucose in a pan.
2)   Beat egg whites in a mixer until stiff.
3)   Pour the hot sugar/glucose mixture into the egg whites and continue to mix.
4)   Fold in the other ingredients.
5)   Place in a floured and greased oblong pan and allow to cool.

The Brandy Butter
Ingredients:
1)   8 oz. Unsalted Sweetened Butter
2)   1 lb. powdered Sugar
3)   2 to 4 tbs. Brandy

Preparation:
Mix ingredients until smooth.

The Final Presentation
1)   Cut a slice of cooled ginger bread.
2)   Put the marshmallow over the cake.
3)   Bake briefly in the oven at 450 degrees until the marshmallow turns light
       brown.
4)   Take out of the oven and add a scoop of the brandy butter.

1)  Dark Chocolate Mousse Espresso and Cocoa Coulis (upper left)
2)  Apple Tarttain Calvados Caramel with Creme Fraiche Ice Cream (upper right)
3)  Pear in Puff Pastry Red Current Compote with Almond Brittle Ice Cream (lower left)
4)  Frianises (lower right)