Irresistible Pear Gingerbread & Zesty Cold Sesame Noodles: Two Recipes That Will Take Over Your Kitchen

Every now and then, a recipe transcends being just food and becomes a legend. I recently received a truly remarkable email forwarded by a friend, detailing the incredible journey of a particular dessert. It wasn’t sent to me directly, but its impact resonated profoundly. This anecdote highlights the sheer power of a truly outstanding recipe, one so good it can practically cause a regional food shortage. Allow me to share a snippet from this delightful message:

“Just an update on the “pear gingerbread upside-down cake” situation. I took two PGUCs to a CWA coffee morning and they very nearly caused a stampede. I sent the recipe to five women. One of them took it to a Conoco-Phillips coffee morning and handed out four copies of the recipe. Trouble is, now I feel like I can’t take it to any more coffee mornings because someone else is sure to show up with it – after all, pretty much everyone in town has the recipe by now. I predict that this recipe alone will cause Jakarta grocery stores to run out of molasses.”

The thought of a single pear gingerbread recipe causing a molasses shortage in Jakarta is nothing short of hilarious and has brought a smile to my face for days. While this delightful dessert is typically a fall and Thanksgiving staple for me, that email was all the encouragement I needed to whip up a batch sooner. Besides, my fruit bowl was overflowing with perfectly ripe, albeit slightly nibbled, pears, practically begging to be transformed. This wasn’t just about satisfying a craving; it was about participating in a culinary phenomenon.

The Legendary Upside-Down Pear Gingerbread Recipe

This is the very recipe that has taken Jakarta by storm, proving that simple, wholesome ingredients can create an unforgettable dessert. The charm of an upside-down cake lies in its effortless elegance. There’s no need for elaborate frosting or intricate decorations; when you invert the cake, the beautifully arranged pear slices create a natural, rustic topping that is visually appealing and utterly complete. It’s a testament to the idea that sometimes, less is more.

However, while it doesn’t need frosting, it practically begs for a creamy accompaniment. A dollop of vanilla ice cream, a cloud of freshly whipped cream, or even a generous scoop of thick, plain vanilla yogurt elevates this gingerbread to new heights. Its comforting spice and tender fruit make it suitable for any occasion – from a sophisticated dessert to a delightful breakfast treat. The combination of sweet, slightly tart pears and warm, aromatic gingerbread spices creates a symphony of flavors that is both familiar and exciting.

Upside-Down Pear Gingerbread

Topping:

1 Tbsp. butter
2 Tbsp. honey or corn syrup
1/3 cup packed brown sugar
1-2 ripe but firm pears or tart apples, peeled and thinly sliced

Gingerbread:

1/4 cup butter or non-hydrogenated margarine, softened
1/2 cup packed brown sugar
1 large egg
1/2 cup buttermilk or sour milk
1/4 cup dark molasses
1 Tbsp. grated fresh ginger, or 1 tsp. powdered ginger
1 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. allspice (optional)
1/4 tsp. salt

Instructions:

Preheat your oven to 350°F (175°C) and generously spray an 8″ or 9″ round cake pan with nonstick spray. This ensures a smooth release for your beautiful upside-down creation.
For the Topping: In a small saucepan, melt the butter, honey (or corn syrup), and brown sugar over medium heat, stirring until the mixture is smooth and completely combined. Alternatively, combine them directly in the bottom of your prepared cake pan and place it in the preheated oven for a few minutes until melted, then stir. Pour this warm, caramel-like mixture evenly over the bottom of the pan.
Arrange the thinly sliced pear (or apple) slices tightly on top of the caramel mixture. Don’t be afraid to overlap them slightly, as they will shrink a bit during baking. A dense, beautiful layer of fruit ensures every slice of cake gets a generous topping.
For the Gingerbread Batter: In a medium bowl, cream together the softened butter and brown sugar until light and fluffy. This step incorporates air, contributing to the cake’s tender crumb.
Add the large egg, buttermilk (or sour milk), dark molasses, and your choice of fresh or powdered ginger. Beat well until all the wet ingredients are thoroughly combined and smooth.
In a separate small bowl, whisk together the all-purpose flour, baking soda, cinnamon, allspice (if using), and salt. This ensures even distribution of the leavening agents and spices.
Gradually add the dry ingredients to the wet mixture, stirring by hand or using an electric mixer on the lowest speed. Mix just until the batter is combined and no streaks of flour remain. Be careful not to overmix, as this can lead to a tough cake.
Gently pour the gingerbread batter over the arranged pear slices in the pan, spreading it evenly to cover them completely.
Bake for approximately 40 minutes, or until the top of the cake is golden brown and springs back lightly when touched. A toothpick inserted into the center should come out clean.
Allow the cake to cool in the pan for about 5 minutes. This brief resting period helps the cake set and makes it easier to invert. Then, carefully run a knife around the edge of the cake to loosen it. Place a serving plate over the cake pan and, using oven mitts, carefully invert the cake onto the plate while it’s still warm.
If any pear slices happen to stick to the bottom of the pan (it happens!), simply peel them out gently and place them back onto the top of the cake where they belong. Serve warm or at room temperature.

Beyond Pears: Embrace the Versatility with Blueberry Gingerbread

While the pear gingerbread is a showstopper, this adaptable recipe also shines with other fruits. For a delightful summer twist, try making Blueberry Gingerbread. Simply omit the topping ingredients entirely and stir 1 cup of fresh or frozen (no need to thaw) blueberries directly into the prepared gingerbread batter. Bake it as directed above, but in an 8″x8″ square pan. Once cooled, cut it into squares for a rustic, fruity treat that’s perfect for picnics, potlucks, or an afternoon snack. The tartness of the blueberries beautifully complements the rich, spicy gingerbread, offering a completely different yet equally satisfying experience.

From Sweet Comfort to Savory Zest: Exploring Cold Sesame Noodles

Switching gears entirely, sometimes the craving calls for something completely different – a vibrant, savory dish that offers a burst of flavor and a satisfying texture. For months, I’ve had this persistent, almost insatiable craving for cold sesame noodles. Perhaps it’s the stark contrast to the rich, comforting meals we’ve been enjoying, or simply the irresistible combination of nutty, savory, tangy, and slightly spicy notes that these noodles offer. They are the epitome of a refreshing and flavor-packed meal, perfect for a light dinner or even a make-ahead lunch.

My ideal version often involves a touch of caramelized tofu, much like the incredible mahogany-colored tofu that Heidi shares on 101 Cookbooks. While I don’t typically consider myself a die-hard tofu enthusiast, when it’s prepared with care – pressed to remove excess moisture, nicely flavored, and given a crispy exterior – it transforms into a delectable addition. The trick to achieving that perfect texture and flavor truly lies in pressing out the moisture. Soft tofu, by the way, is also a fantastic stealth ingredient, disappearing incognito into smoothies or rich peanut sauces, adding protein without altering the taste profile.

My immediate motivation for making a batch of cold sesame noodles was actually a practical one: I needed a test run for a picnic-themed segment I was preparing for a studio shoot the following morning. The best way to ensure a dish translates well to a take-along meal is to try it out first, and these noodles, with their robust dressing, seemed like a perfect candidate.

Crafting the Perfect Sesame Noodles: Tips, Tricks, and Variations

A few weeks prior, during a visit to an Asian grocery store (Arirang, a fantastic spot beside Community Natural Foods on 10th Avenue SW, where I was primarily searching for panko breadcrumbs), I picked up a couple of packages of fresh Chinese noodles. These were the thick, chewy kind often found in authentic Shanghai noodle dishes at Chinese restaurants. My initial plan was to recreate a Shanghai noodle dish, as my husband, W, absolutely devours them whenever we order takeout.

However, halfway through preparing the cold sesame noodles, a thought struck me: W might not appreciate a dish of cold, vinegary noodles as much as I do. So, in a moment of inspired improvisation, I pulled a portion of the freshly boiled noodles from the pot. In the same pan I had used to sauté the garlic and ginger for the dressing, I added a slick of sesame oil, a drizzle of soy sauce, and a dab of honey, then quickly fried them up. The result? They turned out surprisingly well! I sprinkled them with sesame seeds, and W devoured them with the same enthusiasm he reserves for the $12.95 restaurant version. This accidental creation, a kind of sautéed sesame noodle, became an instant hit and a valuable lesson in adapting recipes.

This culinary detour led to an interesting realization: perhaps my favorite cold sesame noodles, the ones from various restaurants that I’ve always loved, might have been given a quick sauté before being cooled and tossed with their signature dressing. The flash-frying technique adds an extra layer of texture and a slightly richer flavor that simple boiling doesn’t achieve. Next time, I plan to give all my noodles a quick flash in a hot pan with a bit of oil before cooling them down and mixing them with the dressing. It’s a small step that I suspect makes a big difference, offering a delightful chewiness and subtle caramelization.

Cold Sesame Noodles Recipe

This recipe is a vibrant symphony of textures and tastes – nutty, savory, tangy, and with a hint of spice. It’s incredibly versatile and makes for an excellent make-ahead meal that only improves with time as the flavors meld.

Ingredients:

1 Tbsp. canola oil
2 garlic cloves, crushed
1 Tbsp. grated fresh ginger
2 Tbsp. sesame oil
2 Tbsp. soy sauce
2 Tbsp. rice or balsamic vinegar
1 1/2 Tbsp. honey or sugar
A tiny squirt (about 1/4 tsp.) chili sauce or sambal oelek (adjust to your spice preference)
1 lb. fresh Chinese noodles, rice noodles, or spaghetti (dried pasta works too!)
2-3 green onions, thinly sliced
1/4 cup toasted sesame seeds (optional, for garnish and added crunch)
1/2 cup chopped roasted peanuts (optional, for garnish and protein)

Instructions:

Prepare the Dressing Base: In a small skillet (or a large one, if you plan to sauté your noodles later), heat the canola oil over medium heat. Add the crushed garlic and grated fresh ginger and sauté for a few minutes until they are fragrant and soft, but be careful not to let them brown. This gentle cooking releases their aromatic oils. Transfer the sautéed garlic and ginger to a medium-sized bowl.
To the bowl with the garlic and ginger, add the sesame oil, soy sauce, rice or balsamic vinegar, honey (or sugar), and chili sauce (or sambal oelek). Whisk all the ingredients together until well combined. Taste and adjust seasonings – you might want more spice, sweetness, or tang depending on your preference. Set this flavorful dressing aside.
Cook the Noodles: Meanwhile, bring a large pot of salted water to a rolling boil. Add your chosen noodles and cook according to package directions until they are tender yet still have a slight bite (al dente).
Cool the Noodles: Once cooked, drain the noodles thoroughly in a colander. Immediately rinse them under cold running water to stop the cooking process and cool them down quickly. This prevents them from clumping together and maintains their desirable texture for a cold dish.
Optional Sauté Step (Highly Recommended!): For an extra layer of flavor and texture, after draining and rinsing the noodles, heat a bit of sesame and/or canola oil in a large skillet over medium-high heat. Add the cooled noodles and toss them for a few minutes until they start to develop a slight golden brown color and a bit of chewiness. Transfer them to a plate or shallow dish to cool completely before proceeding.
Combine and Serve: Add the cooled noodles to the bowl with your prepared dressing. Toss in the thinly sliced green onions and toasted sesame seeds (if using). Toss everything together thoroughly until the noodles are evenly coated with the vibrant dressing.
For best results, let the noodles sit for at least an hour at room temperature to allow the flavors to meld. You can also refrigerate them overnight; the taste only improves! Just remember to bring them back to room temperature before serving for the most enjoyable experience.
Serve the cold sesame noodles topped with chopped roasted peanuts, if desired, for an added crunch and nutty flavor.

Serves 4-6.

From Our Kitchen to Yours: Culinary Delights for Every Palate

Whether you’re craving the warm, comforting embrace of a spiced pear gingerbread or the refreshing, zesty tang of cold sesame noodles, these two recipes offer something truly special for every mood and occasion. The gingerbread, with its rich history and undeniable charm, promises to be a crowd-pleaser that might just start its own local legend in your community. And the sesame noodles, with their dynamic flavors and quick preparation, offer a perfect solution for a flavorful, easy meal. Embrace these recipes, experiment with their variations, and prepare to delight your taste buds and impress your guests. Happy cooking!