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Approach ginger gingerlyGinger adds a distinctive spark to any dish it touches. However, like fire, it must be approached with caution as the smallest amount can transform a dish. Whenever a recipe suffers from the blahs, ginger can come to the rescue. Its uses don't end at the oven, for example a wee bit of fresh ginger infused in gin, makes an amazing martini. (That's an example of thinking not outside the box but inside the glass.) Try adding a bit of ginger to desserts such as apple crisp or pear tart. Actually there are several types of ginger (also called gingerroot as that is the part that we use in cooking). Ginger is a plant that grows in the tropics; the mature plant has a gnarled and bumpy root with a tough skin. After processing the root is sold in several forms: powdered (the dried form that we use in baking), candied (delicious but most often used in fruitcake), preserved (an Asian delicacy) or pickled (served with Japanese dishes such as sushi). In today's world where we Americans have become more accustomed to spicier foods, fresh ginger often replaces powdered ginger. Using the fresh root adds a more intense flavor but you can substitute powdered ginger for fresh by following your tastebuds, not the measurement. When using fresh ginger: A 1-inch square of fresh or frozen ginger will be equal to one tablespoon of minced. 1. Look for knobs with smooth skin; the more wrinkled the skin the older the root. If it is fresh it will break with a clean snap. 2. Store wrapped in plastic wrap or in a plastic bag and refrigerate up to 3 weeks. 3. Peel with a vegetable peeler or even the back of spoon. Best of all is to use a peeler with serrated edges (also great for peaches and tomatoes--no need to blanch). 4. Chopping with a mini food processor is easy. Grating can be done on the side of the grater that you would use for cheese. The root is actually quite stringy and hard to grate. Whether grated or chopped, be certain to keep the pieces small and proceed with caution. Biting into a large piece of ginger can be like biting into a big piece of garlic--not pleasant. 5. Freezing. Store unpeeled ginger in a freezer zipper bag. It keeps well for about 4 months and as it gets older it loses some of its bite. Freezing ruptures the ginger's cells and changes its texture but the flavor is still there. Cornbread Spiced with Ginger This is great with chili, stews, hearty soups, roast chicken and ribs--all of the things we love to eat in the winter. It also makes a delicious stuffing when combined with sautéed onions and chicken broth. Use the stuffing for chicken, turkey, Cornish hens and wild duck or goose. Or, serve the cornbread with Ginger Honey Butter. 1 1/2 cups buttermilk
Preheat oven to 425 F. Whisk buttermilk, eggs and honey until well blended. Whisk together flour, cornmeal, baking powder, baking soda, salt and spices. Put butter into a 9-inch square pan and place in oven to melt butter. Stir buttermilk mixture into flour mixture. Twirl square pan to coat bottom with butter and pour excess butter into the batter. Stir well and scrape into pan. Bake 20 to 25 minutes until top is golden and cake tester comes out clean. Makes 16 pieces. Ginger Honey Butter This is also good on pancakes or French toast. Keeps several days but if it separates melt it and use as a delicious syrup. 1 stick (8 tablespoons) butter, room temperature
Beat together the butter, honey and ginger. Refrigerate in a small covered container. Makes about 2/3 cup. German Sauerbraten This delicious pot roast is marinated for 3 days and then slowly braised in the marinade, usually on top of the stove but in the oven is easier. It is served with a gravy made from the marinade and gingersnap crumbs. The marinating makes the meat so tender it falls from the fork (so use any inexpensive cut) and it is absolutely delicious. 4 pounds (about) beef pot roast
Rub meat all over with salt and pepper. In a large soup pot, bring 2 cups water, vinegar, wine, onion, carrot, bay leaves, cloves and juniper berries and mustard seeds to a boil. Cover and simmer 10 minutes. Remove from heat and set aside until only warm. Add meat to liquid and turn to coat. Cover and refrigerate for 3 days, turning once or twice a day. Preheat oven to 325 F. Remove meat from marinade and dry well. In a Dutch oven or heavy frying pan, heat oil and brown the meat on all sides. Slowly pour marinade over the meat and bring to a boil. Cover and place in oven 3 to 4 hours or until fork-tender. Remove roast to cutting board, wipe off the spices and cover with foil. Gravy: Strain marinade into saucepan, discarding solids. Blot any fat off top with a paper towel. Stir in 2 tablespoons sugar and bring to a boil. Whisk in gingersnap crumbs and cook until thickened and smooth. Taste and add more sugar, if desired. Makes 8 servings. Step gingerly into your kitchen and heat up your recipes. 1/7/08 Date: 12/28/07
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