Candied Ginger—what to do?
I recently scooped up a handful of candied ginger slices at a bulk food store because they looked interesting. Today, I have an upset stomach and remembered them. I'm chomping merrily on them, they are soothing my upset tummy and they're so tasty!
I'm wondering Eaters, what do you do with candied ginger other than greedily gobble it down? Any recipes you'd care to share? I feel like it might be good minced on salad, but I'm not sure what flavours would stand up to it? Perhaps something vaguely asian? Soy and orange vinaigrette?
Guidance oh wise ones?
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17 Comments:
Nom nom nom. That's what I do with them. But sometimes I also drop them into a cup of hot water and steep for a ginger tea. Also have chopped 'em up and salted them into my oatmeal cookie dough...Easily segue into stir fries, especially if you would welcome a bit of sweet along with the pepper of the ginger.
BobbieAnne at 1:56PM on 03/04/09
We talked about it here back in January. There were some really good ideas!
brooke29 at 1:57PM on 03/04/09
ooooh! the stir fry sounds great. it might make a great sweet note in a fried rice as well.
and cookies! do you think the flavour would work with chocolate (most things do)?
BananaMonkey at 1:59PM on 03/04/09
yum! thanks kindly.
BananaMonkey at 2:00PM on 03/04/09
Sure to the chocolate--I have sometimes dipped big pieces in chocolate a la candied orange peels. I like the intensity of those flavors. But I am not into dropping any candied ginger into my choc chip cookies, though--don't know why... But into molassesdough? Oh, yeah. Into carrot cake? I'm thinkin'... Into my roasted beet salad? Gonna try it! Thanks for asking; it's a pretty inspiring question.
BobbieAnne at 2:02PM on 03/04/09
THanks for your help BobbieAnne, and that link from brook29 is chock full of good ideas, now i want to make my own!
BananaMonkey at 2:08PM on 03/04/09
I like to chop it up and add it to scones or pear muffins. Have fun!
CookiePie at 3:33PM on 03/04/09
How about baking with them? Here's a recipe for pumpkin muffins with candied ginger:
A little something extra is added to these muffins with crystallized ginger.
Ingredients
Nonstick cooking spray
1/4 C. (1/2 stick) unsalted butter
1/2 C. brown sugar, firmly packed
1 large egg
1/2 C. canned pumpkin puree
1 tsp. freshly grated ginger root
1 C. all purpose flour
1/4 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/3 C. low-fat buttermilk
1/2 C. minced crystallized ginger
Directions
Preheat the oven to 350 F and spray 12 muffin tins with nonstick spray. Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Gradually add the sugar and continue to beat until the mixture is very fluffy. Add the egg and mix on low speed to combine. Add the pumpkin puree and grated ginger root and mix again. Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice together. Fold in half of the flour mixture. Stir in the buttermilk. Fold in the remaining flour mixture and the crystallized ginger. The batter should be smooth, but be careful to not overmix. Fill the prepared tins halfway with the batter. Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Transfer the muffin tins to a wire rack and cool for 10 minutes before removing the muffins.
Hillary
Chew on That
Chew on That at 5:12PM on 03/04/09
Candied ginger does not last very long in my house. Almost gone as quickly as fresh cherries. Almost.
PeteRepeat42 at 5:22PM on 03/04/09
These are awesome! Triple Ginger Pecan Biscotti
TRIPLE-GINGER PECAN BISCOTTI
From The Good Cookie, by Tish Boyle.
1¾ cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon ground ginger
¼ teaspoon salt
pinch of freshly ground black pepper
5 tablespoons butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon peeled and finely grated fresh ginger
1 teaspoon vanilla extract
1/3 cup chopped crystallized ginger
1 cup pecans
Position rack near the center of the oven and preheat to 325°F.
In a medium bowl, whisk together the flour, baking powder, ground ginger, salt, and pepper. Set aside.
In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugar at medium speed until well blended, about 1 minute. Beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the fresh ginger and vanilla extract. At low speed, add flour mixture, mixing just until blended. Stir in the crystallized ginger and pecans and mix until combined.
Scrape the doug out onto a floured work surface and gather it into a disk (the dough will be very sticky). Divide the dough in half. Sprinkle the surface with more flour and shape each piece into a 12-inch log. Transfer the logs to a sheet pan lined with parchment, leaving 3 inches between them as they will spread. Flatten the logs slightly until they are 2 inches wide. Bake for 35 minutes in the center of the oven, or until the logs just start to brown lightly. Set the baking sheet on a wire rack and cool for 10 minutes. Reduce the oven temperature to 300°F.
Carefully loosen each log from the parchment paper and gently transfer to a cutting surface. Using a serrated knife, cut the logs on the diagonal into ½-inch slices. Arrange the slices cut side down and ½-inch apart on baking sheets lined with fresh parchment paper. Bake an additional 18 to 22 minutes, until biscotti are dry and barely beginning to color around the edges. Transfer the cookies to wire racks and cool completely.
finsbigfan at 5:53PM on 03/04/09
There's a delicious cheesecake at epicurious.com using crystallized ginger: http://www.epicurious.com/recipes/food/views/Lemon-Ginger-Cheesecake-108255
SSMom at 6:36PM on 03/04/09
the last batch of candied ginger I made I had a little left and used it in a bread pudding i was making. checking the fridge turned it into an orange ginger bread pudding that came out of the oven to rave reviews. SO requested it again but alas he'll have to deal with it being similar but not the same since I have no idea of the proportions lol
huneybumper at 11:16PM on 03/04/09
These recipes are so tasty looking, and I thank all of you who took the effort to link or paste! I am inspired to try and make my own now!
BananaMonkey at 10:09AM on 03/05/09
Ina Garten's pumpkin roulade uses candied ginger in a mascarpone filling. The recipe is simple, delicoius, and won't fail to impress!
Otabenga at 2:39PM on 03/05/09
- Garnish for any cocktail with ginger beer in it
- In the recipe for 3 Way Gingersnaps
http://www.seriouseats.com/recipes/2008/09/three-way-gingersnaps-recipe.html
- Mixed into butter to make ginger butter, to accompany pumpkin pancakes
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1011247
kathrynyu at 3:16PM on 03/05/09
Also, these peppery ginger cookies are also a delicious way to use candied ginger. I might just have to make these this weekend!
Otabenga at 10:11AM on 03/06/09
Oh man those peppery ginger cookies sound amazing! I've seen similar but I've got to try it with the black pepper! Thanx for the link!
thegirliscrafty at 3:36AM on 03/08/09