Last month I had the pleasure of attending the winter menu tasting at Pallet, a relatively new restaurant in Salt Lake City (instagram photos can be seen here and here). The food was great and the entire evening was lovely, but one particular dessert stood apart from everything else.
It was a slice of heavily spiced gingerbread slice served with poached pears. The table got a single serving to sample along with other plates of tasty treats, so I only had a few bites, and I wish I could have kept the gingerbread all to myself.
They called it Lafayette Gingerbread, a variation I hadn’t heard of before. I searched the internet for a recipe and this version comes pretty close to the one served at Pallet. Legend has it that this gingerbread recipe is named for General Lafayette who fell in love with it after George Washington’s mother served it to him in 1784.
So what makes this version of gingerbread different from others? I can’t say exactly, but it does get an extra boost of flavor from buttermilk and orange juice and zest, in addition to a heavy dose of molasses and spices like ginger and cinnamon. It’s gingerbread for gingerbread lovers, and perfect for this time of year.
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