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Intense Ginger Recipe needed

Adele's picture

Mom is coming down and I want to bake/make the most gingeriest cake/cookie/something for her.  I know I made something that had 3 gingers- fresh, powder and crystallized, but have no clue as to what it was.  Any ideas? 

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

plantlust's picture

(post #66372, reply #76 of 77)

Some literate Victorian person, with more money & time than sense, decided to bring (from the Old Country, of course) all the birds in every Shakespeare play.  The European House Sparrow (boohiss) & the European Starling (double boo hiss) are the worst invasive birds.  Don't remember if the Sparrow just came along for the ride or was part of that old introduction.  And it took MORE THAN ONE attempt to actually get the species to "take".  Hmpf 

"The red-cherryish impression of Cantine Argiolas's Costera (2004-15USD) is spiced with notes of black pepper and terra-cotta." How the hell does someone know what terra-cotta tastes like?!?!

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

Syrah's picture

(post #66372, reply #77 of 77)

Oh wow. What a colossally stupid idea.

You can have your cane toads back anytime you like though. Seriously.

I believe in champagne...

"Life is not easy for any of us. But what of that? We must have perseverance and, above all, confidence in ourselves. We must believe that we are gifted for something, and that this thing, at whatever cost, must be obtained." -Marie Curie

DJ's picture

(post #66372, reply #69 of 77)

I've made this recipe many times-like it a lot.

One of my  favorite desserts while growing up: Mom would split a a square of gingerbread horizontally,  fill with a blob of whipped cream, top with a few slices of banana, put the top on and repeat the whipped cream and banana.When a kid, I thought everyone had this. I still like it, using this recipe.

Democracy has to be more than two wolves and a sheep deciding on what to have for dinner-James Bovard

If you eat pasta and antipasta, are you still hungry?

macy's picture

(post #66372, reply #70 of 77)

Mmmm. That sounds like a good combination. Maybe gingerbread would make a nice holiday trifle.

Glenys's picture

(post #66372, reply #21 of 77)

In one the GWD books is my ginger shortbread which I sometimes make with all three. Could that be it?

Adele's picture

(post #66372, reply #25 of 77)

I only have of those books :(.  I'll check when I get home.

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Marie Louise's picture

(post #66372, reply #28 of 77)

I haven't closely read this thread, so my apologies if this is similar to someone else's recipe. These Triple Ginger Triangle Cookies are from today's SF Chronicle:

And Adele, just for you, since you said you don't click on links, I'll cut and paste, although I never do that for copyright reasons.

Makes about 36 cookies
These buttery cookies are inundated with ginger - fresh, powdered and crystallized. Their unique shape comes from forming the dough into a triangular-shaped log and slicing it, but a round log will work equally as well. If desired, the log can be frozen and the cookies sliced and baked as needed.
12 tablespoons (11/2 sticks) unsalted butter, softened
2/3 cup golden brown sugar, packed
1/4 teaspoon sea salt
1 tablespoon fresh ginger, peeled and finely minced
1 tablespoon powdered ginger
1/3 cup finely chopped crystallized (candied) ginger
2 cups all-purpose flour
Instructions: In a mixing bowl with electric mixer, mix butter and brown sugar until light and creamy, about 2 minutes. Mix in salt and fresh, powdered and crystallized ginger. Add flour and mix until dough comes together. Knead lightly to form a cohesive dough.
On a sheet of plastic wrap shape dough into a 11/2-inch log. Using the flat side of a ruler as a guide, press on each side of the log to shape it into a triangle. Wrap in plastic wrap and chill for at least 60 minutes. (Log may be refrigerated up to 2 days or frozen.)
Preheat oven to 350°. Line two baking sheets with parchment or Silpat liners. Slice cookies 1/4-inch thick. Place on baking sheets at least 1 inch apart. Bake for 10-12 minutes, until lightly browned and tops feel almost firm. Cool completely before removing from pan.

Edited 9/26/2007 8:19 am by Marie Louise

Marie Louise's picture

(post #66372, reply #29 of 77)

OMG, I didn't read far enough in today's Chronicle. The recipe I posted above was a web-only cookie recipe. The featured article is a huge article on ginger. All sorts of great information, plus multiple recipes for sweet and savory dishes. (There are more suggestions in the text of the article.)

Much too long to copy, you'll have to click.

Edited 9/26/2007 8:44 am by Marie Louise

Adele's picture

(post #66372, reply #30 of 77)

Thank you (all) so much! 

I click on SOME links, depends on if I'm at work and slow or if I'm at home.  If at home I never do, as I am dial-up there.

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Amy's picture

(post #66372, reply #34 of 77)

Those Bite-Size Ginger Cupcakes with Lemon-Cream Cheese Frosting have been on my to-do list. Have you made them?

schnitzel's picture

(post #66372, reply #37 of 77)

No, sorry, haven't made them. They look so good and have the 3 gingers that Adele was looking for: fresh, powder, and crystallized.

KarenP's picture

(post #66372, reply #36 of 77)

  If you'd be interested in a beverage, I've made Ming Tsai's ginger syrup.  I squeeze half of a lime in a glass, add the syrup to taste, and add sparkling water.  Very refreshing with a nice kick. 

Ginger Syrup

Ming says:
If there's one ingredient I couldn't cook without, it's ginger. The way I keep that great flavor on hand is in the form of ginger syrup.

Makes about 4 cups
4 cups sugar
2 cups fresh ginger, cut into 1/8-inch slices (about 2 large hands)
2 cups water

    In a medium saucepan over high heat, combine sugar, ginger, and water and bring to a boil. Reduce heat and simmer until syrupy and reduced by half, about 40 to 45 minutes. Strain ginger pieces out and reserve syrup.

    (Trick: Toss dried ginger in sugar, bake at 200°F until dried through, about 4 hours, and voila—ginger candy.)

    Regality's picture

    (post #66372, reply #33 of 77)

    Too bad you're not in the other sunshine state!  These are the best, most intense ginger cookies I've ever had.


    “For me, patriotism is the love of one’s country, while nationalism is the hatred of other peoples.”–Dmitri Likhachev

    Marie Louise's picture

    (post #66372, reply #35 of 77)

    That is right near my house, I'll have to try them. What else do you know about-you should join us next month when Wolvie & Aberwacky come to town!

    osgoodgirl's picture

    (post #66372, reply #52 of 77)

    Cookies don't get much more gingery than these; I always warn people when I serve them.  They are hot!


    1 C sugar

    1 t baking soda

    1/2 C ground ginger

    1 T finely ground black pepper

    2 t ground allspice

    2 t ground cloves

    1 t freshly grated nutmeg

    pinch or up to 1/8 t cayenne pepper

    12 T unsalted butter (1 1/2 sticks)

    3/4 C plus 2 T pure maple syrup

    2 T unsulfured molasses

    4 C unbleached all-purpose flour

    2 T low-fat milk - optional

    In a large bowl, combine the sugar, baking soda, ginger, black pepper, allspice, cloves, nutmeg and cayenne. Add the butter and with an electric mixer, beat until the mixture is pale and fluffy. Beat in the maple syrup and molasses. Beat in the flour, one cup at a time. Stir in the milk if the dough is too dry. Divide the dough into 4 equal portions. Shape into 4 1-inch-square bricks, wrap well in plastic wrap and refrigerate for at least 1 day and up to 3 days to mellow the flavors. Remove the dough from the refrigerator 30 minutes before rolling. Preheat the oven to 350 . Use lightly greased or non-stick sheets. Sprinkle a work surface lightly with flour. One at a time, roll each block of dough into an 11-inch square. Cut the dough into sixteen 2 1/2" squares. With a metal spatula, transfer the squares to a baking sheet. Reroll the scraps into a 5-inch square and cut it into four 2 1/2" squares. Bake until the cookies are firm and beginning to brown, 9 to 11 minutes. Transfer to a cooling rack and allow to cool.

    This dough freezes beautifully, so it can be used for sliced refrigerator cookies or rolled cookies.

    Anne Disrude's recipe in A New Way To Cook by Sally Schneider 2001


    Adele's picture

    (post #66372, reply #53 of 77)

    Thank you!  I'll have to buy way more ground ginger than what I have on hand before I try these.  LOL

    But, but, it's SUPPOSED to taste like that!

    But, but, it's SUPPOSED to taste like that!