Sweet Mondays 2/25/2013

Pear & ginger is a combination that makes my heart happy. For a good month in the first year of our marriage, B and I went on a pear-ginger kick. We made pear-ginger pancakes. Pear-ginger waffles. That might have been the extent of the kick but we knew that the flavors worked well together.
So when I was thinking about what to bake for tomorrow, I flipped through a binder we have of recipes and came across one I’ve done once before, a pear ginger bundt cake that incorporates a ginger syrup and utilizes crystalized ginger. I thought it would be a not-too-sweet option. Here is is from HuffPo.


Four things.

Why doesn’t any spell check recognize bundt? Makes me anxious.

Chopping crystallized ginger is like cutting a live jellyfish. It recoils and wiggles and moves. I do not like it.

Be sure to cool the ginger syrup thoroughly before adding it to the egg/milk/oil mixture. I forgot why again this time but put it in the freezer for a few moments anyway. Then, as I added I had the realization that scalding hot syrup dumped into raw eggs is a recipe for one nasty scramble. Hey, dodged bullet, nice to see you.

HOW THE HECK do you get a bundt cake to dump the cake without leaving a cake limb, a cake eye, and a piece of my soul stuck to the f’in pan? I greased it. I scraped. I jiggled. I know there is a trick. I just want to know it already.


I hope you can tell what a Frankensteined mess this thing is. I actually cut a third of it out and decided I’d present it like a rainbow. And then realized that was absurd. So I smashed it back in. Lord.

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