Ingredient Inspiration: Ginger!
Hello Everyone!
Fresh, candied or pickled, there’s no getting around it: We’re in love with ginger! From beverages to flavorful entrees and tasty desserts, it should come as no surprise that the fragrant root plant has been a staple in kitchens all around the world for centuries!
Photos courtesy of David Lebovitz, OU, Eating Well
Ginger can be used as a cooking agent, a garnish or even served as the focal point for some dishes, and when it comes to the fall and winter time, who can forget the aroma and rich taste of homemade gingerbread and ginger cookies!
We’re not the only one’s inspired by ginger: CATHY HAZZARD’S recipe for GINGER PUMPKIN CHEESECAKE TRIFLE is a must try if you’re looking for the perfect autumn dessert!
We’re pretty sure you’ve seen your share of interesting desserts, but what is the most unexpected ingredient you’ve ever used in a sweet dish? Have you topped maple cupcakes with bacon or used chili flakes for homemade chocolate? Tell us all of the yummy and unique details below!
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RWoP
25 comments
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My favorite thing to use in a blackberry tart is balsamic vinegar. This may not be too unique, but it's yummy! -
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I have added my own twist to receipes but nothing unique. I do love home made ginger snaps. -
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I love pickled ginger!
I like to make Mexican Brownies (I call them). I just use a box mix, and then add a tsp of cinnamon and a tsp (or less depending on preference) of cayenne pepper to the mix. Yummy and just a hint of spicy! -
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Mmmm ginger is delicious! Also, I ate a lot of candied ginger when I was pregnant to help with nausea. -
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Have you ever made NO BAKE CHOCOLATE COOKIES? They are a scream! Try this... Add 8 ounces of cream cheese diced to help it melt faster. Just add it just before you put in the peanutbutter and oats. -
I can't think of any unusual combinations I use. I do have a wonderful recipe for sweet potatoes that has a cream sauce over them with crumbled bacon in it. I couldn't imagine the bacon in sweet potatoes but now the recipe is a family favorite.
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Wanted to also add that an all-time favorite to eat and bake is the plain Gingerbread Cookie!
And for all of you here's a culinary arts tip I use for peeling fresh ginger root: Scrape the thin skins off using a regular teaspoon. Hold the ginger root in one hand and the teaspoon in the other with the teaspoon cup upside down next to the ginger, scrape until the skins is removed on as much of the ginger roots you need to use for your dish. So much easier than a vegetable peeler or knife. You will find this method simple and effortless! -
I agree . . . Fall calls for Gingerbread and Ginger Cookies - especoally during the Halloween season! -
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Got some "maters"? Make a cobbler! I make a delicious Green Tomato Cobbler using a homemade cobbler batter, green tomatoes, cinnamon, nutmeg, a stint of ginger and heavy whipping cream.
http://realwomenofphiladelphia.com/user/photo/2396866/green-tomato-cobbler -
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Great recipe Cathy! I make a dessert with similiar ingredients for the Holiday's which is my Gingerbread Pumpkin Mousse Cheesecake, and a family favorite. I also make cocoa spice cookies, which combine sweet and spicy flavors...another holiday favorite!
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I love using the Pumpkin Spice Cream Cheese Spread in the Fall and hope to be able to find and buy it this year too. Anyone had any luck in your groceries stores? As far as ginger
I cook Asian Infused dishes frequently and ginger is a great flavor to use is some of these.
Of late I have been pickling watermelon rinds and my recipe adds thin long slices of ginger! YUMO! -
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Even though I don't eat sweets, I make them for my family and I always, always, always add cinnamon, ginger, and peppers to my chocolate. I'll let a whole dried pepper reconstitute in a pot of melted chocolate.
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