What makes a house a home? In the case of a gingerbread house, it’s about sugar and spice, of course, but it’s the personal touches that make it special. Just like you would lovingly decorate your own living spaces, each culinary construction project is an opportunity to bring your unique aesthetic to life. I’ve always relished the idea of making a gingerbread house for the holidays but rarely went through with it. Daunted by the process, it seems too difficult or time-consuming at a glance.
This year, I committed to pushing through that mental barrier to make myself a genuine gingerbread home at last. Seeing as I finally got my first home in real life this year, it’s only fitting to make a suitable tribute. Naturally, incorporating a few unconventional ingredients, my entry is anything but standard.
Choco-Rooms
Rich Dutch-processed cocoa creates the characteristic dark panels on my edible abode as a stark departure from the mahogany brown of conventional cookies. This in itself is nothing new, however; you’ll find a recipe for “cocoa-nut gingerbread” cookies printed in the 1845 cookbook, Modern Cookery, In All Its Branches, and no doubt earlier versions if you keep digging. What these early bakers didn’t think to include is the ultimate all-purpose flavor enhancer, otherwise known as Sugimoto shiitake powder.
Mushrooms are sprouting out in all sorts of foods and drinks, from coffee to cakes, owing to their nutritional prowess and, in the case of shiitake’s abundant free glutamate, ability to amplify existing flavors to even greater resonance. No, it won’t make your sweets taste mushroomy, as proven by my shiitake vanilla ice cream. You won’t know it’s there, per say, but once you taste the difference, you will know if it’s missing.
Building Up The Gingerbread House Legacy
Long before pumpkins found their spice, gingerbread was the defacto flavor of the holiday season. As the spice trade flourished in the Middle Ages, ginger became more accessible, paving the way for the evolution of gingerbread into a dessert worthy of celebration. By the 15th century, gingerbread had made its way to Europe, where it began to take on new forms. In Germany, it was often molded into intricate shapes for festivals and fairs. This was also the era when the famed Nuremberg gingerbread, known as “Lebkuchen,” gained popularity, featuring a complex blend of spices and nuts.
However, it was the story of Hansel and Gretel that truly solidified gingerbread’s place in the holiday canon. The Brothers Grimm’s fairy tale, published in the early 19th century, painted a picture of an enchanted house made entirely of gingerbread and candy, capturing the imaginations of children and adults alike. Inspired by this tale, gingerbread houses began to emerge as a holiday tradition, continuing into the modern era, where families would gather to create their own edible cottages adorned with sweets.
Iced Out
Skip the conventional royal icing mortar in favor of pure melted chocolate to build a better home. Aside from the obvious flavor benefits, it’s much easier to work with, piping out smoothly or spreading on thick, and sets up very quickly in a reasonably cool kitchen. If you need to speed things along, just set your pieces in the fridge for a few minutes, and they’ll be good to go. I wanted to keep mine simple, sticking with only dark chocolate for all my embellishments, but you can go all-out with vegan white chocolate, colored sanding sugar, candies, fresh herbs, and any other edible decor your heart desires. It’s your house after all; raise the roof!
Build It Better
Based on my fool-proof Gingerbread Cut-Out Cookies recipe, this formula has already stood the test of time. After 13 years and untold adaptations, it simply never fails. The dough is sturdy, easy to roll out thinly without cracking, and barely spreads while baking. You could absolutely make classic gingerbread people and call it a day, no house required. These cookies make for excellent gifts or additions to any holiday party.
A house isn’t built overnight, and neither is a gingerbread house. Well, yes, while it’s possible for the early risers and truly ambitious, I find it much more enjoyable (and less stressful) to bake the pieces one day, apply basic decorations and piping once completely cooled, and assemble them the next. For more construction advice, see my previous post about best gingerbread house building practices.
Chocolate gingerbread, enhanced by the subtle umami undercurrent of shiitake powder, could be the next big thing for seasonal sweets. Rich dark chocolate and the warm spice of gingerbread, elevated by the depth of umami from shiitake powder, is the unlikely combination I personally can’t get enough of. Go ahead; embrace the holiday season with an eye towards nostalgia but an appetite for something new. In this sweet home, all are welcome.
Continue reading “Home Is Where The Chocolate Is”
