A lot has changed in North Carolina since 1807, but if there is one thing that has remained consistent is the gingerbread recipe at Winkler. For almost a century, the original Winkler’s descendants continued baking and selling delicious baked goods up until 1926. Later, the bakery was taken over by the Old Salem Museum and Gardens and is still running.
The Famous Gingerbread
When Old Salem Museum and Garden took over Winkler, they made sure to not take away anything from the localities and the tourists. They ensure that no major changes were done in the way things were made, especially gingerbread. Even after so many years, the chefs at this Swiss bakery made sure that they followed the traditional gingerbread recipe that has received so much love from visitors over centuries. Other than that, you can enjoy other holiday treats as well, including cookies, cakes, muffins, and more.
Winkler Is Still Its Original Self
When you visit North Carolina and decide to head down to this 200-year-old bakery, you will find yourself taken back in time. This might be a little hard to believe, but the bakery still heats its ovens with wood to make sure they don’t lose that authentic flavor. In addition to that, the production line at Winker still starts running between 5:00-6:00 am in the morning when chefs enter and start heating up the oven to bake some finger-licking treats for their guests.
The Good Old Gingerbread Cookies
As far as the gingerbread is concerned, the bakers still use the same angle-shaped cookie cutter that was made back in the 1800s by a tin smith in order to capture the Christmas feel. One of the bakers currently working at the bakery also added during an interview that they still use black molasses with other raw ingredients, such as ginger and spices to make these delicious cookies. They thinly roll out the dough, cut them out, and bake these yummy handmade bites of heaven.
You know you have a crowd-pleasing dish on your hand when the word brie is in the title, and this recipe is sure to get you crowned as the kitchen master. Delicious and easy to make, it will have everybody coming back not only for seconds, but third and fourth servings! Read on to learn how to make this rich and creamy baked brie.
Brown sugar 1/4 cup Ground cinnamon 1/4 teaspoon Ground ginger 1/2 teaspoon Kosher Salt 1/8 teaspoon Bartlett pear 1/2, firm, ripe, peeled, cored, and diced Toasted, slivered almonds, 2 tablespoons Dried cherries, chopped 2 tablespoons Flour for dusting your work surface Frozen puff pastry sheet 18-ounce, thawed Brie wheel with rind 19-ounce Large egg 1, beaten with 1 tablespoon of water Honey, for drizzling Flaky sea salt for sprinkling Crackers and sliced apples for serving
Start by preheating the oven to 400 degrees Fahrenheit. Simultaneously, whisk brown sugar, ginger, cinnamon, and salt together until well-combined. In this mixture, add almonds, diced pears, and cherries. Stir together until everything is coated in a sugar mixture. Now, take a rimmed baking sheet and line it with parchment paper. Roll out the puff pastry on a lightly floured surface to an even 9.5-inch square. Gently transfer the rolled-out pastry to the baking sheet.
In the center of the rolled-out pastry, place your rind of brie and spoon the pear mixture on top of it. If you’re looking for extra-gooey results, you can opt for a double-cream brie. Now, with delicate hands, grab any two opposite corners of the pastry and fold them over the center of the brie together. Twist and press down the corners to seal the pastry. Repeat the process with the other two corners. Ensure that there are no gaps and holes which might allow the filling to leak out when it is being heated. Tuck in any remaining stray corner. Lastly, brush the pastry with egg wash before popping it in the oven.
Bake the brie in the preheated oven for approximately 35 minutes, or until the pastry is golden brown and crisp. After taking it out, let it cool down for five minutes so that the cheese and pastry hold together well. For the final touch, drizzle honey and sprinkle the sea salt on the pastry. Serve with sliced apple and crackers for the best taste.