Crystallized ginger....

S

sallybr

Well-known member
For a long time I've been wanting to cook with crystallized ginger. assembled recipes but never bought any

today, on impulse I got some at the grocery store - I read remarks about "buy more than you need because you will be snacking on pieces" etc etc - so I was curious about it and nibbled on a piece

I thought my tongue was going to fall off, but it didn't. It tasted medicinal, fiery, but not in a pleasant way. Did I get something bad? Or is it supposed to be like that and once you incorporate in a cookie or cake it mellows down?

 
Some pieces are hotter than others, but it is definitely on the hot side. It will mellow out

when you use it in recipes.

 
I have found that recently as well and I used to nibble on it often. What I can get now comes from

Australia and is a darker colour than I am accustomed to. I actually don't like the flavour as much and I notice the difference in the baked product as well. I'm so disappointed.

I wish I knew where the old supply came from but I too, find that I can't eat this version. It may be a west coast thing, coming from OZ now whereas in eastern Can. it could have been from anywhere.

 
A friend gave me a bag from TJ's. (She did not care for it). What rec's would you use them in?

Similar to Sally, I found it too hot, and was not really enamored with it. Just curious what rec's you would use....

 
I would never use it straight up but one of my favorite ways to

use it was simply soften a good vanilla ice cream and stir in diced crystallized ginger. Put it back in the freezer to harden and scoop on top of molten chocolate cake. Delicious!

 
I use it a lot. I keep it in the freezer. That mellows the ginger.

You don't need actual recipes for incorporating it into things.... I chop up and put in cookies (chocolate chip, etc), brownies, cheesecake, cranberry sauce, ham glazes, anywhere you think the flavor of ginger will work and a bit of sugar doesn't mess up the dish. I especially like it chopped and added to apples for apple pie, in pumpkin pie, cherry pie, etc. I have even infused tea with it. Delicious.

 
Some recipes using it, including ginger cookies and gingerbread. My source is Penzeys and I like it

straight out of the package. I also keep it in the freezer. As I've said, I don't bake much, the only recipe here I remember making is the pear crisp. You can also make ginger scones, I have a recipe for strawberry-rhubarb crisp that says to soften the ginger in a strainer over simmering water if it get's too hard to chop.

* Exported for MasterCook 4 by Living Cookbook *

Yummy Molasses Crackles

Recipe By : Nancy Caverly, Mexico, Missouri
Serving Size : 0 Preparation Time: 0:15
Categories : Dessert


Amount Measure Ingredient -- Preparation Method

1/4 cup (1/2 stick)unsalted butter, softened
1 cup plus 1/3 cup sugar, divided
1 large egg, beaten
1/4 cup molasses
2 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground cloves
1/8 tsp ground ginger
1/3 cup crystallized ginger, finely chopped

1. Beat butter and 1 cup sugar in a large bowl with an electric mixer until
creamy. Add egg and molasses. Mix well.

2. Whisk flour, baking soda, cinnamon, salt, cloves and ginger in another
large bowl until well blended. Stir in crystallized ginger.

3. Blend the flour mixture into the butter mixture a cup at a time, mixing
well, until it is all incorporated. Chill the dough in the refrigerator
until firm, 30 minutes to 1 hour.

4. Preheat oven to 375°F.

5. Lightly coat 2 baking sheets with cooking spray.

6. Place the remaining 1/3 cup sugar in a shallow dish. Roll the dough into
1-inch balls and then roll in the sugar. Place 1 1/2 inches apart on the
prepared baking sheet.

7. Bake the cookies, in batches, until they crackle on top, 8 to 10 minutes.
Transfer to a wire rack to cool.

Cooking Tip: Store in an airtight container at room temperature for up to 5
days or freeze for up to 3 months.

Comments: Nancy Caverly makes her own bread, jams and jellies for her family
and enjoys baking holiday cookies for her three children and four grandsons.
This year, she gave her grandmother's recipe for ginger molasses cookies a
little makeover – reducing the butter and adding crystallized ginger "to
give the cookies a real bite."

Recipe Author: Nancy Caverly, Mexico, Missouri


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* Exported for MasterCook 4 by Living Cookbook *

Gingered-Pear Crisp

Recipe By : Jennifer Martinkus and Derrin Davis
Serving Size : 10 Preparation Time:
Categories : Dessert Fruit


Amount Measure Ingredient -- Preparation MethodFilling2 Tbs sugar
1 tsp vanilla extract
3 lbs ripe pears, peeled and chopped (about 8 pears)
2 Tbs all-purpose flour
cooking sprayTopping3/4 cup plus 2 Tbs all-purpose flour
1/2 cup sugar
1/2 tsp salt
1/4 cup (1/2 stick)chilled butter, cut into small pieces
1/2 cup crystallized ginger, minced (about 4 ounces)
3 Tbs honey

1. Preheat oven to 375°.
Filling
1. Combine the first 3 ingredients in a large bowl. Sprinkle with 2
tablespoons flour; toss gently to coat. Spoon filling into an 8-inch square
baking dish coated with cooking spray.
Topping
1. Lightly spoon 3/4 cup flour into dry measuring cups; level with a knife.
Combine 3/4 cup flour, 2 tablespoons flour, 1/2 cup sugar, and salt in a
large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2
knives until mixture resembles coarse meal. Add ginger and honey; stir just
until moistened. Sprinkle over filling. Bake at 375° for 40 minutes or until
golden and bubbly.

Recipe Author: Jennifer Martinkus and Derrin Davis

Author Note: Jennifer Martinkus is a freelance food and fitness writer
living in Seattle. She develops recipes with her brother, Derrin Davis, a
chef at Bay House in Lincoln City, Oregon.


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* Exported for MasterCook 4 by Living Cookbook *

Ginger-Spice Cookies

Recipe By : Bon Appétit March 2000
Serving Size : 0 Preparation Time: 0:00
Categories : Dessert


Amount Measure Ingredient -- Preparation Method2 cups all purpose flour
2 1/2 tsp ground ginger
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground cloves
3/4 tsp salt
3/4 cup chopped crystallized ginger
1 cup (packed) dark brown sugar
1/2 cup vegetable shortening, room temperature
1/4 cup (1/2 stick)unsalted butter, room temperature
1 large egg
1/4 cup mild-flavored (light) molasses
sugar

1. Combine first 6 ingredients in medium bowl; whisk to blend. Mix in
crystallized ginger. Using electric mixer, beat brown sugar, shortening and
butter in large bowl until fluffy. Add egg and molasses and beat until
blended. Add flour mixture and mix just until blended. Cover and refrigerate
1 hour.

2. Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in
thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch
balls; roll in sugar to coat completely. Place balls on prepared sheets,
spacing 2 inches apart.

3. Bake cookies until cracked on top but still soft to touch, about 12
minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool.

Cooking Tip: Can be made 5 days ahead. Store airtight at room temperature.

Comments: Arrange the soft, spicy cookies on a platter with apples and
Vermont cheddar cheese; also serve hot cider or hot buttered rum.

Recipe Source: Bon Appétit March 2000


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* Exported for MasterCook 4 by Living Cookbook *

Triple-Ginger Cookies

Recipe By :
Serving Size : 0 Preparation Time:
Categories : Dessert


Amount Measure Ingredient -- Preparation Method2 1/2 cups all-purpose flour
1/3 cup minced crystallized ginger
2 tsp baking soda
1/4 tsp salt
3/4 cup (1 1/2 sticks)unsalted butter, room temperature
1/2 cup (packed) golden brown sugar
1/2 cup (packed) dark brown sugar
1 large egg, room temperature
1/4 cup light (mild-flavored) molasses
1 1/2 tsp finely grated fresh peeled ginger
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/3 cup (about) sugar

1. Position 1 rack in top third and 1 rack in bottom third of oven; preheat
to 350°F.

2. Line 2 baking sheets with parchment paper.

3. Whisk flour, crystallized ginger, baking soda, and 1/4 teaspoon salt in
medium bowl. Using electric mixer, beat butter in large bowl until creamy
and light, about 2 minutes. Gradually beat in both brown sugars. Beat on
medium-high speed until creamy, about 3 minutes. Add egg, molasses, fresh
ginger, ground ginger, cinnamon, and cloves. Beat to blend. Add flour
mixture in 2 additions, beating on low speed just to blend between
additions.

4. Place 1/3 cup sugar in small bowl. Measure 1 tablespoon dough. Roll into
ball between palms of hands, then roll in sugar in bowl to coat; place on
baking sheet. Repeat with remaining cookie dough, spacing cookies 1 1/2 to 2
inches apart.

5. Bake cookies until surfaces crack and cookies are firm around edges but
still slightly soft in center, about 15 minutes. Cool completely on sheets
on rack.

Cooking Tip: Cookies can be made up to 4 days ahead. Store in airtight
containers at room temperature.

Comments: A combination of ground, crystallized, and fresh ginger gives
these soft, chewy cookies their intense flavor.


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* Exported for MasterCook 4 by Living Cookbook *

Three-Ginger Gingerbread

Recipe By :
Serving Size : 10 Preparation Time:
Categories : Dessert


Amount Measure Ingredient -- Preparation Method3 cups all-purpose flour
1 Tbs ground cinnamon
2 tsp baking soda
1 1/2 tsp ground cloves
1 tsp ground ginger
3/4 tsp salt
1 1/2 cups sugar
1 cup vegetable oil
1 cup unsulfured (light) molasses
1/2 cup water
2 large eggs
1 Tbs minced peeled fresh ginger
1/2 cup chopped crystallized ginger

1. Preheat oven to 350°F.

2. Butter and flour 10-inch-diameter springform pan.

3. Sift first 6 ingredients into medium bowl. Combine sugar, oil, molasses,
water, eggs and fresh ginger in large bowl; whisk to blend. Mix in
crystallized ginger. Stir in dry ingredients. Pour batter into prepared pan.
Bake until tester inserted into center of cake comes out clean, about 1
hour. Cool cake in pan on rack 1 hour (cake may fall in center). Run small
sharp knife around pan sides to loosen cake. Release pan sides from cake.
Serve slightly warm or at room temperature.

Cooking Tip: Can be prepared 1 day ahead. Wrap in foil and refrigerate.
Bring to room temperature before serving.

Comments: Michelle Heilpem, Los Angeles, California: “While enjoying the
fall foliage in the Northeast, we happened by a charming place in New
Hampshire called the New London Inn. Their homemade gingerbread was like
nothing I have ever tasted. What gives their version such rich flavor?”


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Rhubarb Ginger Cheesecake. I've posted this in the past but I still make it & love it.

Rhubarb Ginger Cheesecake
3 cups chopped fresh rhubarb or more, needs to be doubled
1/2 cup sugar
2 tbsp finely chopped crystallized ginger
red food colouring ( optional)
whipped cream (optional)
Mint leaves
Crust
1 cup gingersnap cookie crumbs
1/4 cup melted butter
2 tbsp packed brown sugar
Filling
1 envelope of plain gelatin
1/4 cup orange juice
1 pound cream cheese softened
1/2 cup sugar
1 tsp vanilla
1/2 cup sour cream
In non-reactive saucepan over medium heat combine rhubarb and sugar, cook stirring until sugar dissolves and rhubarb is tender 5-8 minutes. Transfer to bowl: add chopped ginger. Let cool then refrigerate until cold a few hours. Stir in a few drops of food colouring if desired. For Crust; in bowl, combine crumbs, butter and sugar; spread evenly into 9 inch springform pan.
Filling;
In small saucepan stir gelatin into orange juice; let stand 1 minute. Stir over low heat until dissolved Remove from heat.
In bowl and with electric mixer beat cream cheese until smooth. Beat in sugar and vanilla. Add gelatin mixture beating until blended, scraping down side of bowl as needed. Add sour cream; blend on low speed. Fold in rhubarb mixture until blended. Spoon over prepared crust; cover and chill to set, at least four hours or overnight. Before serving garnish with whipped cream and mint leaves.

 
In typical Sally-fashion...

... I bought the crystallized ginger with ONE recipe in mind, which I know I saw in a food blog I follow. Or at least I THINK I saw in a blog I follow

I cannot find the recipe. I cannot remember what the recipe was for.

I will follow your suggestions and cook with it, incorporate it in some recipe, hopefully I'll be able to find it again....

 
Penzys is the brand I use too. Never found it medicinal tasting, only delicious. It is a bit..

strong but I like it that way. I bake a lot and DH LOVES ginger so I put it in a lot of things. I don't freeze it because I use it fast enough. I like Penzys not only because of the taste but because they have a small dice that works perfectly without any additional chopping. And, I am lucky enough to have a Penzys just down the street from work!

 
Great! I have a hard time getting folks to try this recipe. On the site there are only 3 reviews

But I make them all the time and they always disappear.

 
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