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Dec 27, 2006 03:50 PM

Ideas for Extracts and Candied Ginger?


I received some Penzeys extracts (vanilla, almond and lemon) and some candied ginger as christmas gifts and was looking for some ideas on how to incorporate them into recipes. Any ideas?

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  1. The gingered shortbread at Epi. is divine.

    1. Ooh, that does look good and it uses three of the things!!

      1 Reply
      1. re: caphill2320

        it is excellent. I don't bother with the sprinform. I pat it out in a square cake pan and score it in to bars. You will have to do it again when it comes out of the oven and is still hot but the initial scoring gives you a guide for cutting after baking.

      2. Candied ginger is also quite good just dipped into melted dark chocolate, a la orangettes, but with a lot more bite.

        1. I like candied ginger in scones.

          6 Replies
            1. re: JoanN

              I've made these scones, and I've also had them at La Brea Bakery: they're great! the lemon zest is subtle but definitely noticeable, and the ginger flavor isn't overpowering. I actually wouldn't mind a stronger ginger punch, but that's just a personal preference.

              1. re: bijoux16

                Crystallized ginger differs in pungency depending on where it was grown. Some are more lemony, some sweeter, and some more penetrating. And unfotunately, the country of origin isn't often indicated so it's not always possible to tell from the packaging what you'll be getting. There's a shop here in NYC that sells crystallized ginger from both Australia and Thailand and the former packs far more punch. Perhaps a change in your ginger would give you the oomph you're looking for?

                1. re: JoanN

                  my ginger comes from Australia and I tried it yesterday and it was pretty strong. Definitely not something I could not just snack on. The scone recipe is definitely sounding tempting, as is the shortbread recipe. I also noticed that I had orange extract too. Any ideas for that?

                  1. re: caphill2320

                    Sorry. Not a flavoring I use other than zest. My only suggestion would be to use it in any recipe calling for Seville or blood orange juice when you only have juice or navel oranges available. Since juice and navel oranges aren't as stronly flavored, their juice needs to be reduced to acquire the same intensity. I've never tried it, just guessing that adding a bit of orange extract might do the trick.

                    1. re: caphill2320

                      I've never used orange extract.

                      Penzy's Spices says this at
                      Pure Orange Extract
                      76% alcohol. Pure, sweet, rich orange flavor. Often used in conjunction with orange zest for many baking recipes. Nice for glazes and frostings, marinades for fish or pork, and excellent for adding a light touch to heavy desserts such as chocolate cake. It is a nice citrus touch to fresh fruit dishes and is great for candy-making.

            2. Ginger lemon ice cream?

              You could also make a few durn good granitas!