Crystallized Ginger


Adapted from Room For Dessert, posted on the David Lebovitz blog

One caveat: most fresh ginger that you buy is quite firm and may have fibers in it. If you can find young ginger, usually available in the spring, use that for best results. In any case, slice the ginger as thinly as possible. And when peeling the ginger, a nifty trick it to use a soup spoon and holding it so the bowl of the spoon is facing the ginger, scrape away the skin with the edge of the spoon. You can even get easily around all the nooks and knobs using that method.

Since I don't like to waste anything, and hopefully neither do you, one can use the syrup to make a spicy elixir, pouring some in sparkling water and adding a squirt of lime juice. A santé!


You don't need a candy thermometer to make this. Simply keep an eye on the pot and when the liquid is the consistency of thin honey, it's done and ready to go.

Ingredients

1 pound (500g) fresh ginger, peeled

4 cups (800g) sugar, plus additional sugar for coating the ginger slices, if desired

4 cups (1l) water

pinch of salt

Directions

1. Slice the ginger as thinly as possible. It can't be too thin, so use a sharp knife.


2. Put the ginger slices in a non-reactive pot, cover with water, and bring to a boil. Reduce heat and let ginger simmer for ten minutes. Drain, and repeat one more time.


3. Mix the sugar and water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 225F (106C.)


4. Remove from heat and let stand for at least an hour, although I often let it sit overnight. Or if you want to coat the slices with sugar, drain very well while the ginger is hot, so the syrup will drain away better.


5. Store ginger slices in its syrup, or toss the drained slices in granulated sugar. Shake off excess sugar, and spread the ginger slices on a cooling rack overnight, until they're somewhat dry. The sugar can be reused in a batter or ice cream base, or for another purpose.


Storage: The ginger, packed in its syrup, can be stored in the refrigerator for up to one year. If you're concerned with it crystallizing, add a tablespoon or two of corn syrup or glucose to the sugar syrup at the beginning of step #3. If tossed in sugar, the pieces can be stored at room temperature for a few months.

posted by BNH

The Barefoot Contessa's Ultimate Ginger Cookies

16 cookies - (very large ones. we got 25 normal-sized cookies out of this)

see separate post for crystallized ginger recipe -- so much cheaper than buying it at the store

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 1 cup dark brown sugar, lightly packed
• 1/4 cup vegetable oil
• 1/3 cup unsulphured molasses
• 1 extra-large egg, at room temperature
• 1 1/4 cups chopped crystallized ginger
• sugar, for rolling cookies

Directions

1. Preheat oven to 350°F.

2. Line 2 sheet pans with parchment paper.

3. Sift together flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands.

4. Beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the speed to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute.

5. With the mixer on low, slowly add the dry ingredients, then mix on medium speed for 2 minutes.

6. Add crystallized ginger and mix until combined.

7. Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers.

8. Press both sides of each cookie in granulated sugar and place on sheet pans.

9. Bake for exactly 13 minutes. The cookies will be cracked on the top and soft inside.

10. Let the cookies cook for a minute or two and the transfer to wire racks to cool completely.

from: The Barefoot Contessa
posted by BNH