Tag Archives: ginger
It’s Foodie Tuesday!
The spicy root ginger has been used throughout the world to flavour food and for it’s medicinal benefits: aiding indigestion, boosting the immune system and promoting longevity. Boasting an extraterrestrial shape and fragrant flesh, ginger can be ground, minced, candied, pickled and much more. Today’s foodie post is dedicated to a few of ginger’s culinary feats.
You can use fresh ginger to make a variety of beverages including homemade ginger beer (yum), ginger ale and ginger limeade. It’s hot and muggy out today and a glass of this limeade along with some chips and salsa sounds divine.
Ground ginger is widely used in baking recipes and the smell of it can conjure up images of crisp fall days and gingerbread houses.
Maple Ginger Snaps Recipe
¾ cup butter, at room temperature
1 teaspoon of cinnamon
2 teaspoons of ground ginger
1/2 teaspoon of cloves
1/2 cup brown sugar
1 ½ teaspoons of baking soda
3/4 cup of white sugar
¼ teaspoon of salt
¼ cup plus 2 tablespoons of maple syrup
1 large egg
1. In a medium sized bowl whisk together flour, spices, baking soda and salt.
2. In a large bowl, or the bowl of a stand mixer, add half of the white sugar, the brown sugar and butter. Cream together until mixture is light in colour and fluffy. While still mixing add eggs and maple syrup.
3. Add dry ingredients to creamed butter and sugar and mix thoroughly.
4. Wrap dough in plastic wrap and refrigerate for at least thirty minutes.
5. Pour remaining white sugar in a small bowl. Roll chilled dough in your hands, making aprox. ¾ inch balls. Roll the balls in sugar and then place on a lightly greased or parchment-lined baking sheet.
6. Bake cookies until golden brown and firm on the edges (aprox. 15 minutes, mine took a little longer than that). It’s okay if they are still slightly soft in the middle. Let cool five minutes before transferring them to a wire cooling rack.
Enjoy with a big glass of milk.
Candied ginger or crystalized ginger is a gourmet baking ingredient that is actually simple to make at home. A few years ago ‘the kitchn’ served up some easy directions for making it that can be found here.
Of course, ginger is also fantastic for cooking. You can purchase it minced in jars, but I always grate my own because there is nothing quite like the smell of fresh ginger. The always inspiring steamy kitchen has a delicious sounding recipe for orange ginger flank steak and in the fall I practically live off of butternut squash and ginger soup.
Hope you’ve enjoyed this gingery recipe roundup! Do you have a favourite ginger recipe?