What to Do With: Candied Ginger?
Ok I just made a batch of AB's candied ginger and I need idea to use it before I kill the entire batch as is! Something other than typical ginger cookies or ginger bread.
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31 Comments:
This is hilarious, huney! I recently made a batch of candied ginger myself and was thinking of a similar post! I did not use AB's recipe though, and my batch is supposed to be good for several months, so I'm not too worried.
So far, I've used them in my butternut squash spiced muffins - they turned really, really well. Let me know if you'd like the recipe, but you could use it in any spiced cake or muffins. I also had a crazy idea of using it in salads - like, chicken salad, for instance, but I haven't done it yet.
brooke29 at 2:25PM on 01/21/09
@Brooke actually AB's recipe is simple and delicious! I'm not sure I'll have any left for muffins or anything else. lol I even saved the cooking water and once I finished with the ginger itself, used the water to melt off the sugar on the sides of the pan and now I've got amazingly strong ginger tea already sweetened LOL. I'm going to have to make more of the ginger though if I do find a recipe, I cant seem to stop munching on it.
How did you make yours? share please !
the chicken salad idea sounds interesting.
huneybumper at 3:08PM on 01/21/09
@huney - I need to check out AB's recipe, too. Most likely it was similar to what I did - peeled and thinly sliced ginger, tossed it with sugar (actually, I used brown sugar Splenda blend and was very curious to see if it would work - and it did!) and a bit of water, brought to boil, reduced to simmer and continued simmering for about 2 hours, stirring every so often.
Btw, I used the leftover syrup for a big batch of iced tea:-). Anyway, I got the ginger out with a slotted spoon, tossed it on a sheet (actually, two sheets, since I made a bit more than a pound of ginger) with a bit more brown sugar Splenda, and let dry. I am thinking, it would have probably dried faster if I'd used just regular sugar, but I'm not complaining, it turned out wonderful - beyond my expectations, in fact, and my OH can have it (and takes full advantage of it, too). I certainly won't be buying candied ginger ever again:-).
brooke29 at 3:27PM on 01/21/09
Does it calm your stomach, even candied? Just curious.
PerkyMac at 3:32PM on 01/21/09
If you have an ice cream maker, mix it in to vanilla, coffee, or my favorite, stout-molasses ice cream, towards the end of the mixing process when the ice cream has started to take shape.
simon at 3:33PM on 01/21/09
@Perky - yes, it does.
brooke29 at 3:39PM on 01/21/09
AB uses it in his turkey brine, which is supposed to be fabulous.
Embackus at 4:04PM on 01/21/09
http://everybodylikessandwiches.blogspot.com/2009/01/lookie-lookie-chocolate-chip-banana.html
I think mixing candied ginger into banana bread sounds delicious, as in the recipe in the link above. :)
mrsbao at 4:16PM on 01/21/09
put it in mulled wine. Or just eat it straight!
eleeb at 5:02PM on 01/21/09
OMG, I put this stuff in everything.
Candied ginger has to be my favorite treat of all time.
I fold it into all kinds of cookies and breads. It is amazing chopped very fine in a good fudgy brownie with some toasted nuts and brushed with some brandy right out of the oven.
I do THIS often...
Ginger Syllabub
2 tbsp medium dry sherry
3 tbsp brown sugar
1 pinch nutmeg
1 pinch ground ginger
juice of 1/2 lemon
1/2 pint heavy whipping cream
2 - 3 pieces minced, crystallized ginger
1. Put the sherry, sugar, spices, and lemon juice into a large mixing bowl, and stir until well-blended. Leave to soak for at least half an hour.
2.Add the cream. Beat the cream until it is stiff. Fold in the chopped ginger. Chill thoroughly.
3. Before serving, divide into four serving bowls and top with crumbs of crystallized ginger and a shake of nutmeg.
This is really yummy and satisfying, without being heavy.
Small dollops could be used on top of desserts too. We plopped some leftover on a ginger-pear cake and it was awesome!
Also makes the best filling for a trifle! Use just about any cake...angel, white, yellow, ginger, chocolate, pound, etc, etc...
I like to wrap up some finely sliced into flattened chicken breasts with some raisins, walnuts and breadcrumbs and then glaze it all with a honey and mustard sauce as it bakes. Slice and serve on some sweet crisp salad greens with carrots you cooked with more of the ginger.
In ice cream is awesome indeed...or dress up store-bought with some on top.
Throw a few rough chopped pieces in your coffee filter with your coffee grounds for slightly sweet ginger scented coffee.
Throw some in your cup of hot tea to flavor it or use to flavor tea before you ice it.
Great with anything citrus. Use on chicken or fish with orange juice or lemon while cooking. Make an orange cake or bread and use this in or on. Orange juice based cocktails benefit for soaking some of the ginger in the juice for a few hours first, then serving the pieces on skewers in the drink for a hot afterbite.
I like a citrus cake with chocolate sauce and sprinkled with finely chopped candied ginger and whipped cream.
sadiepix at 5:05PM on 01/21/09
@Perky, that was my main purpose in trying to make it, I have to start another round next week and ginger always makes my stomach less queasy, and candied its just plain addictive! I've bought the candied stuff at the asian markets and i can say with complete honesty mine is just plain better ;-) I'll second Brooke, I wont ever buy this stuff again!
huneybumper at 5:25PM on 01/21/09
Wegman's sells it in the bulk organic department covered in dark chocolate--for 9.99 a pound! I tried some as a free sample and really liked it but thought it was quite pricey--making it sounds cheaper as well as better.
Everyone has such great suggestions--I bet it would be lovely just on top of hot or cold cereal too, or on baked or raw pears or citrus fruit along the lines of @sadiepix.
best of luck with everything in the coming week, huneybumper.
HeartofGlass at 6:19PM on 01/21/09
i gotta try this stuff. i think i've missed out on some good eating.
dearrie at 7:39PM on 01/21/09
actually, this post inspired me to use some of the container of (store-bought) candied ginger I have on my counter - I slivered it up and tossed it in a stir fry. It was so good - you should totally try it.
NYCEater at 7:41PM on 01/21/09
You can now make the awesomest cookies ever (http://www.mcfarlanddesigns.com/2007/12/ginger-lime-cookies-vegan-of-course.html)
gingercookiewithlime at 7:56PM on 01/21/09
I second the stir fry addition. My mom used to put it in hers all the time--it's delicious.
buffy at 8:52PM on 01/21/09
I never think to use it, and have never had it candied, no less made it myself. An endorsement from you is gold to me, huneybumper. If you and Brooke say it's good, I'm going to give it a try. Should I use the recipe from AB, or is your way easier? I like brown sugar - would that work?
PerkyMac at 8:59PM on 01/21/09
@Perky - I pretty much described my way upthread, it's as easy as it gets. I used about a pound of ginger, a bit more than a cup of brown sugar Splenda blend (which means, if you use brown sugar, you need to use about 2 cups) and somewhere between 1/2 and 3/4 cup of water - it should almost seem like it's not enough water in the beginning.It turned out really beautiful with brown sugar, by the way!
I'm sure AB's recipe is fantastic (in fact, since huney says it's good, it's good), I just haven't thought to check it out. It can't be all that different, either. But you absolutely should try making it , no matter which way you choose, you'll be hooked!
brooke29 at 12:04AM on 01/22/09
AB's is pretty simple too just adds a step of precooking the ginger in water untill tender, then draining, and adding the same weight in sugar as in ginger 1/4 cp of the cooking water, and stirring over med heat untill water is almost gone and sugar starts to recrystalize. I'm going to try Brookes method today. lol SO came home and tried the batch I made yesterday, and its almost gone. What little I have left I'm going to chop up pretty fine and try in some bananna bread today. I added the "sugar drops" to some softened butter last night and whipped it to use as a spread for toast. Yummy!
huneybumper at 7:22AM on 01/22/09
I recently tried this new chocolate flavour which was candied ginger, lemon & dark chocolate- it was delicious and SO refreshing. Absolutely fantastic to finish off a meal.
I also like making little cakes with candied ginger & strawberry (I find these 2 flavours complement each other v.well)
Candied ginger also adds an interesting twist with bread. I sometimes make small bread rolls with pieces of candied ginger inside, and I'll include these in the bread basket if I'm having people over for dinner. It's a nice change from the regular.
Otherwise, sometimes I'll add a bit of it into a salad.
And recently I tried the most amazing rice EVER- it had ginger in it, but it wasnt candied. I think if you add candied though it would be just as good, but with a tad of sweetness.
MariannaF at 9:23AM on 01/22/09
Ok folks, I just found the most wonderful addition to bannana bread next to bannana's Yes candied ginger. I put about i would estimate 2/3 of a cup of chopped in my nanner bread batter, SO had to have one of the muffins "NOW" so I snuck a bite, and the ginger really makes a major improvement! less sweet and lighter tasting. SO is now on his 4th muffin and I'm thinking another batch may have to be made lol (he's 6'5" he can handle that much)
huneybumper at 12:08PM on 01/22/09
Great to hear that, huney! I was just thinking of adding it to banana bread last night, not I know I'll do it!
brooke29 at 12:47PM on 01/22/09
Oh and @huney - good luck with your next round, I so hope it works. My thoughts and prayers are with you, and I'm sending you all the best wishes in the world.
brooke29 at 12:49PM on 01/22/09
@huney ~ ditto Brooke29's sentiments. I posted a delicious banana bread recipe on facebook yesterday. I'll email it to you. Now, I have to add candied ginger to the options list! I'm going to make a huge batch and send some to my granddaughter who has tummy issues a lot. Thanks special friends!
PerkyMac at 1:09PM on 01/22/09
I love adding a few chopped pieces to the mix whenever I make granola from scratch. It's an awesome surprise among the other dried fruits you typically find in granola, like raisins/cranberries/dates etc.
cardamompod at 1:17PM on 01/22/09
I was thinking it would be an interesting twist to pad Thai with chicken.
akk328 at 1:33PM on 01/22/09
thanks for all the good wishes Brooke and Perky.
I had to send SO out of the house before he killed off all the muffins. lol
@cardamompod I love that idea! I always make a special camp granola when the guys go camping, now I'll have to add that as well.
Why is it the simple stuff always eludes me? lol
huneybumper at 2:25PM on 01/22/09
Don't you think it would taste good with a pork roast? Even a ham!
BangieB at 11:28AM on 01/23/09
How about adding it to scones or pumpkin muffins? If you need a recipe, let me know.
Hillary
Chew on That
Chew on That at 3:33PM on 01/23/09
If you're really nauseated, it can help.
KarynMC at 3:50PM on 01/23/09
I "dumbed down" a complicated whole-grain bread recipe that called for crystallized (candied) ginger. I simply add it to whole-wheat bread dough. Absolutely ravishing for special dinners. You could make rolls out of it or a fancy challah-style braid. Use a fairly rich recipe – with eggs and a little extra sweetening in it.
gentlyferal at 5:36PM on 01/27/09