crystalized ginger

This cake, at its best when warm, is full of dark molasses flavor and three kinds of ginger (fresh, ground and crystallized). It can be served with powdered sugar, whipped cream or even ice cream — a drizzle of caramel sauce is especially nice, too.

Triple Ginger Skillet Cake

unsalted butter (1

granulated sugar

240 milliliters molasses (not blackstrap)

(2-inch) piece ginger, peeled

all-purpose flour

baking soda

ginger

cinnamon

fine sea salt

180 milliliters whole milk

70 grams diced crystallized ginger

Turbinado sugar, as needed, for finishing

Powdered sugar, as needed, for finishing

Heat the oven to 325 degrees, and lightly grease a 12-inch oven-safe skillet with unsalted butter.

In the bowl of an electric mixer fitted with the paddle attachment, cream the remaining butter and sugar until light and fluffy, 4 to 5 minutes. Add the molasses, and grate the ginger using a fine grater into the mixing bowl. Mix until well combined, scraping the bowl as necessary, 1 minute more. Add the egg and mix to incorporate, about 30 seconds more.

In a medium bowl, whisk the flour, baking soda, ground ginger, cinnamon and salt to combine. Add half of the flour mixture to the mixer and mix on low speed to combine. Scrape the bowl well.

Add the milk and mix to incorporate. Add the remaining flour mixture and mix until just incorporated. Using a rubber spatula, fold in the crystallized ginger by hand.

Pour the batter into the prepared skillet, and spread into an even layer. Sprinkle the surface with turbinado sugar. Bake until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

Let cool for 12 to 15 minutes. Serve warm or at room temperature, garnished with powdered sugar.

I don’t remember my mother at the stove.  When asked what childhood dish was my favorite, I’d stammer and come up empty.  And then, walking down the stairs in my Paris apartment, I got to the third floor and said out loud to no one: baked apples! My mother made baked apples. Her apples were big Cortlands or Rome Beauties, and she cored and stuffed them with raisins, because my father loved raisins. I also bake with Cortlands or Romes when I can get them, Fujis or Galas when I can’t. I’ll often stuff them with raisins, but I think they’re especially nice filled with bits of dried apple and candied ginger. And I like to baste them with apple cider and honey. They’re good hot or cold, but best served warm and topped with something creamy. Cinnamon (my mom always used too much) is optional.

Baked Apples

apples,

lemon

apple rings, cut into bits

honey

unsalted butter

apple cider

Heavy cream, whipped cream

Cinnamon,

Center a rack in the oven and heat to 375. Line a baking sheet with parchment paper or foil, and set a 9- or 10-inch glass pie dish on top.

Cut a small cap off the top of each apple, and set aside. Using a paring knife or corer, core the apples, making sure not to go all the way to the bottom. Cut away and reserve about 1/2 inch of peel around the tops of the apples. Rub the peeled portions of the apples with the lemon, squeezing a little juice into each opening.

Fill each apple with an equal amount of dried apple and ginger, if using, pressing down lightly as needed to push bits into the opening. Pour 1/2 teaspoon honey over the dried fruit in each apple. Cut the butter into 4 pieces, and top each apple with a pat. Pop the caps back on the apples. (It’s O.K. if they teeter). Transfer the apples, lemon wedges and a few of the reserved peels into the pie dish; pour in the cider or juice, and stir in 1 to 2 teaspoons honey. (The honey won’t blend evenly into the cider, and that’s fine.)

Bake the apples, basting occasionally with the cider and honey, until you can poke them with a skewer or the tip of a knife and not meet much resistance, 50 to 70 minutes. Since apples are so variable, check early and often, as you might need more or less time.

Let them cool for at least 15 minutes before serving moistened with a little pan sauce, and if you want, top with cold heavy cream, whipped cream or ice cream and dust with cinnamon. The apples are good warm or at room temperature. They’ll keep, covered, for 2 days in the refrigerator and can be reheated in a microwave.

It may be Thanksgiving, but to make pumpkin pie is a relatively thankless task. Always invited but often ignored, most pumpkin pies are too heavy to enjoy after a large dinner. Yet the meal is somehow incomplete without it.

Sometimes it's kinder to break up the union of pumpkin and pie. An ethereal custard covered with crunchy cookie crumbs and spicy-sweet ginger plays the pumpkin role with more grace. Traditional pumpkin-pie spices like cinnamon and nutmeg can be used or not, according to the impeccable taste of the cook.

Pumpkin Pots de Crème with Amaretti-Ginger Crunch

pumpkin puree

heavy cream

vanilla bean, split lengthwise

sugar

cinnamon,

nutmeg,

amaretti cookies

In a heavy saucepan over medium heat, bring pumpkin puree cream and vanilla bean halves to a boil; set aside for 15 minutes, and then remove vanilla bean halves. In a medium metal bowl or the top of a double boiler, combine egg yolks and sugar. Place bowl over a pot of barely simmering water (make sure bottom of bowl doesn't touch water). Whisk constantly until mixture forms a ribbon when you lift the whisk, about 6 or 8 minutes. Be careful not to overheat, or egg mixture could curdle.

Whisk in hot pumpkin mixture, and cook over medium heat, whisking often, until mixture has consistency of thick cream, 40 to 50 minutes. Mixture should gently steam; be careful not to overheat. Add cinnamon and nutmeg, if using, and mix well. Strain into a pitcher or a bowl with a pouring lip.

Divide mixture among 10 to 12 teacups, ramekins or custard cups. Refrigerate at least 4 hours or up to 2 days. Just before serving combine amaretti crumbs and ginger, and sprinkle on top of each dessert.

For the best shortcakes, bake them just before serving. To make that an easy prospect, you can prepare and freeze them in advance: Prepare the dough through Step 3, freeze the shortcakes completely, then transfer them to an airtight container for up to one week. Bake the frozen scones whenever the mood strikes. They’ll take a few extra minutes to cook, but will be perfectly tender and fresh. They’re wonderful served straight from the oven, but if you plan to layer them with cream and fruit, let them cool to room temperature first. 

Lemon Shortcakes With Gingered Blueberries

granulated sugar, plus more for sprinkling

baking powder

salt

unsalted

blueberries

25 grams chopped crystallized ginger

360 milliliters heavy cream, chilled

confectioners’ sugar (optional)

Heat the oven to 425 degrees. In a large bowl, whisk together the flour, 1/3 cup granulated sugar, the lemon zest, baking powder and salt. Add the butter and use your fingers to quickly flatten each piece of butter into the flour mixture. The butter should be pliant but not melty. If it starts to get too soft, refrigerate the mixture for a few minutes before moving on.

In another large bowl, whisk together the 1/2 cup/120 milliliters heavy cream with the lemon juice and egg until combined. Add the cream mixture to the flour mixture and stir with a fork until the dough is evenly moistened.

Tip the dough out onto a piece of parchment paper. Work it a few times, just to get the mixture to come together, but don’t overwork it. Pat the dough into a 5-inch square. Using a sharp knife, cut the dough into two rectangles, then cut each rectangle crosswise into 3 pieces. Separate them on the parchment paper, slide the parchment paper onto a baking sheet and freeze for 15 minutes. 

Just before baking, brush the top of each shortcake with cream and sprinkle liberally with granulated sugar. Bake until golden brown and a toothpick inserted into the center of one shortcake comes out clean, about 20 minutes. Transfer to a rack to cool completely.

Meanwhile, in a medium bowl, smash 1/4 cup/35 grams of the blueberries. Add the remaining whole blueberries and crystallized ginger and toss to combine. Whip the cream to medium-stiff peaks with the confectioners’ sugar, if using.

To serve, split the shortcakes in half and top the bottom half with whipped cream and berries. Replace the top.

Learn how to make your own candied ginger with just 4 ingredients! It&#39;s perfectly sweet, citrusy, and tender!

Easy Candied Ginger

tsp salt

lime

Peel the ginger roots using a sharp kitchen peeler. Slice it into 1/4-inch thick slices. Some slices will be longer than others, but that&#39;s okay.

Transfer the sliced ginger to a large bowl and sprinkle with the salt. Stir to coat. Let it sit for about 30 minutes. The ginger will become slightly softer, and you should be able to slightly bend the slices without them breaking.

Rinse the ginger well. Fill a large pot of water and add the juice from half of the lime. Bring to a boil. Once boiling, add the ginger slices and boil for about 5 minutes. Drain the ginger and repeat this step once again.

Drain the ginger and transfer it to a deep plate or mixing bowl. Add the sugar and stir to coat. Cover with plastic film and let sit on the counter overnight or for at least 12 hours.

After 12 hours, the sugar will have melted and created a syrup. Add the ginger slices AND the syrup to a non-stick skillet. Heat over medium heat, stirring regularly, until the syrup starts to boil. Once boiling, keep stirring frequently until no more syrup remains (about 20 minutes).

Once no more liquid is in the skillet, remove from the heat and keep stirring using a spatula (or chopsticks). After 3-5 minutes, the sugar will crystallize, and you will see some powdered sugar forming. Now, you can transfer the candied ginger to a cooling rack and let it cool completely before transferring it to an airtight container.

Enjoy as a snack or in baked goods, salads, etc! Candied ginger will keep for up to 1 month stored in an airtight container at room temperature. After that, it tends to become a little bit firmer.

Shakira, the problem with using stevia, is that some recipies that call for candied ginger require the sugar for fermentation (i.e. ginger ale). Also, I do not think stevia turns into thick candy/syrup to make the crystalline coating that helps to preserve the ginger.  Remember, sugar is a natural perservative.

Why does this look so mouth-watering?!?
Can't wait to try this weekend. Thanks a lot!!!

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The most viewed crystalized ginger recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed crystalized ginger recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine