ISO: Crystallized Ginger Ideas
Ive been on a huge kick of just eating the ginger out of the bag and have also enjoyed it with cottage cheese, pumpkin butter, and ice cream.
Im sure there are ideas out there on things to have with the CG, would love to hear them if there are any other fans out there.
i eat it straight out of the bag too...have you tried keeping it in the freezer? something about the contrast between the cold temperature and the heat/bite of the flavor makes for a great experience.
i use it a lot in baking - muffins, granola, tarts. cookies...but if you're not a baker:
dip in melted dark chocolate [one of my all-time favorite flavor combos]
gingered cranberry sauce
chop finely & add to mashed sweet potatoes/yams, or roasted butternut or kabocha squash with a little brown sugar, agave nectar or maple syrup, cinnamon & nutmeg
make a dip for fresh fruit - combine one-half cup of your favorite dairy dip base [lowfat ricotta, whipped cottage cheese, sour cream or strained yogurt] with one-and-a-half tablespoons each: finely chopped ginger, your favorite preserves [fig, peach, or apricot], and brown sugar or agave nectar
just threw it in the freezer, that is one thing I havent tried. I also use to add to baked products, always makes them better.
flat out great with sweet potatoes. agreed. thanks for everyones suggestions- look forward to trying new things. anyone ever tried stuffing dates or figs? thats something that sounds interesting that I just thought of.
and, of course, any combination with garlic with meats/sauces is terrific.
get a can of lychees. Drain well.. really well. Pat dry or use a hair dryer.
Stuff the hole where the pip used to be with bits of minced CG and then dip each one in dark chocolate.
You need to get them really dry, as the can develop mould.. but I have found they don't last long enough in my house!!!
My favorite CG dessert isn't remotely quick and easy, but all the effort can take place up to a week in advance.
Frozen Ginger Souffle
2 1/2 cups crumbs from almond or ginger cookies
2 tablespoons unsalted butter, melted
6 egg yolks
3/4 cup sugar
4 egg whites
1/4 cup sugar
1 cup whipping cream
1/4 cup orange liqueur (e.g. Grand Marnier)
1/2 cup chopped crystallized ginger
Equipment: 8" or 9" springform pan
Combine cookie crumbs and melted butter. Press crumbs on the bottom and slightly up the sides of a springform pan. Refrigerate while filling is being prepared. (Note: Use your judgement about the amount of crust. You may not use all the crumbs.)
Heat water in a double boiler until the water becomes warm. (Do not allow water to a come to a boil.) Combine egg yolks with 3/4 measure of sugar in the top of the double boiler. Beat together over the warm water until egg yolks thicken, 6-10 minutes. Place mixture in a bowl large enough to hold the remaining ingredients. Let cool for 5 minutes. Beat 1 additional minute.
In a separate bowl, beat the egg whites until foamy. Slowly add the 1/4 measure of sugar and continue beating until the whites are stiff. Fold the prepared egg whites into the egg yolk mixture.
In a separate bowl, whip the cream until thickened. Add the liqueur and continue beating until stiff. Fold into the egg mixture.
Place spoonfuls of mixture in the springform pan sprinkling diced ginger over all as you fill the pan.
Cover the springform pan well and freeze until ready to serve.
I llike to mince it and add it to butter cookies, then press in a little more minced on the cookie top before baking.
Add chopped crystallized ginger to a curried chicken salad to give it an extra, and very delightful, kick. I also use it to perk up fruit salads, particularly winter ones that tend to be heavier on the apples and citrus fruit and lighter on the melon and berries and could use a bit more oomph. In the baking category, think scones. There are two excellent ginger scone recipes on Epicurious, one of them from Nancy Silverton.