Recipe ideas starring ginger?
2 teaspoons baking soda (not baking powder)
1/4 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground allspice
2 teaspoons ground cinnamon
5 teaspoons ground ginger
1/2 cup non-sulfurated, dark molasses
2 cups granulated sugar
3/4 cups granulated sugar (for coating the cookies)
1 and 1/2 cups butter
4 and 1/2 cups unbleached, all purpose flour
2 large eggs
(Makes about 16-24 cookies, depending on how good you are at portioning sticky cookie dough.)
Preheat your oven to 350 degrees fahrenheit. Do not use the bottom rack to avoid burning the bottoms of the cookies.
Mix together the spices, baking soda, salt, and flour in a separate bowl.
In another bowl, cream together with a mixer the butter and two cups sugar. (Leave the other 3/4 cup sugar out. You will use it later to coat the cookies.)
After creaming, beat in the molasses and the two whole, large eggs.
Add the flour and spice mixture that you kept in a separate bowl. Just stir this mixture in. Do not use a mixer.
Roll in to 2 inch diameter balls (1/4 cup of cookie dough for each cookie). Yes! this makes a big cookie.
Roll the balls in the 3/4 cup reserved granulated sugar.
Place the balls on an ungreased cookie sheet with good separation. They will spread out quite a bit, so you want to leave quite a bit of space between them. The cookies will spread out to about a 4 inch diameter.
Bake for 12 to 14 minutes. Let cool for a few minutes on the cookie sheet. Then transfer to a wire rack for further cooling.
Ginger curd http://signorbiscotti.wordpress.com/2012/10/27/ginger-curd/
Ginger ice cream
Homemade candied ginger
Ginger dressing or marinade
carrot ginger soup! I make mine extra gingery
ginger infused vodka
ginger ice cream
real ginger gingerbread
ginger/garlic shrimp stir fry
I make a version of this spicy ginger chicken
for easy weeknight night meals I often marinate chicken in honey, soy and tons of fresh ginger
I make chicken yakitori with fresh ginger slices along with the scallions.
In Rose Levy Barenbaum's book, The Bread Bible, she has a recipe for flaky scones. I use this recipe as a jumping off point to make ginger scones.
Instead of a cup of currants or raisins I add a cup of finely diced candied ginger. I add about a tablespoon of powdered ginger to the dry ingredients, and I grate about a one inch piece of ginger and add it to the cream before it gets added to the dry ingredients. The result is a great ginger scone that is neither too sweet or too spicy.