Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [234]
4. Reduce the speed to low and add the flour mixture and hot water alternately in 2 additions, mixing until smooth after each addition. You could also stir the flour and water in by hand. Fold in the crystallized ginger, if using.
5. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool in the pan on a rack for 10 minutes, then carefully unmold it to the rack and finish cooling right-side up. When cool, cut into 8 portions.
6. For the whipped cream, chill the bowl and beaters of an electric mixer in the freezer for 5 minutes. Whip the cream until beginning to thicken, 2 to 3 minutes. Add the confectioners’ sugar and vanilla and beat until the cream holds soft peaks when the beaters are lifted, 1 to 2 minutes more. Cover and chill until serving time.
7. Heat the grill as directed.
8. Brush the grill grate and coat it with oil. Lightly brush the gingerbread pieces all over with some of the glaze. Put the gingerbread on the grill and cook until toasted on both sides, 1 to 2 minutes per side. Arrange on a platter or plates.
9. Halve the peaches from the stem end to the blossom end and twist to separate the halves. Remove and discard the pits. Brush the peaches all over with some of the glaze, and grill, cut-sides down, until nicely grill-marked on both sides, 2 to
3 minutes per side. Place a peach half, cut-side up, alongside or over the gingerbread. Drizzle with any remaining glaze, top with dollops of the whipped cream, and serve.
Fire-Toasted Molasses-Pecan Corn Cakes
Continuing with our theme of toasted breads on the grill, we give you a sweet cornbread that’s a little closer to a cake than a bread. These corn cakes can be eaten warm out of the oven, but they taste even better when allowed to cool, toasted on the grill, and topped with molasses whipped cream and toasted pecans.
TIMING
Prep: 15 minutes
Bake: 15 to 20 minutes
Grill: About 7 minutes
GRILL TOOLS AND EQUIPMENT
• Long-handled tongs
TIP
• To easily toast the pecans, put them on a baking sheet and toast them in the oven as it preheats. They should be fragrant and toasted in about 5 minutes. Or put them in the greased skillet and toast over medium heat for 5 minutes on the stovetop. Regrease the pan before adding the cake batter.
SHORTCUT
• Replace the corn cakes with store-bought corn cakes such as Thomas’. Brush with a mixture of ¼ cup molasses and ¼ cup melted butter before toasting on the grill. Serve with the whipped cream and toasted pecans as directed.
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THE GRILL
Gas:
Direct heat, medium (350°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire
INGREDIENTS (MAKES 6 TO 8 SERVINGS)
For the corn cakes:
2 eggs, at room temperature
¾ cup buttermilk, at room temperature
¼ cup molasses (the darker the better)
½ cup (1 stick) butter, melted
¼ cup packed light brown sugar
1 teaspoon kosher salt
4 teaspoons baking powder
½ teaspoon baking soda
1 cup yellow cornmeal (stone-ground is best)
1 cup all-purpose flour
½ teaspoon ground allspice
¾ cup toasted chopped pecans (see Tip)
Oil for coating grill grate
For the whipped cream:
1 cup (½ pint) heavy cream
2 tablespoons molasses
1 tablespoon sugar
1½ teaspoons vanilla extract
½ cup toasted chopped pecans (optional)
DIRECTIONS
1. For the corn cakes: Preheat the oven to 400°F. Grease a 10-inch round cast-iron skillet or other 1½-quart baking dish.
2. Whisk the eggs, buttermilk, molasses, butter, brown sugar, and salt in a large bowl until blended. Scatter the baking powder and baking soda over the top and whisk until