background preloader

How to Make Candied Ginger

How to Make Candied Ginger
There’s an inside joke amongst people who write books about baking that any recipe that begins with “Using a candy thermometer…..” scares the pants off of people and is enough to ward away all but the most dedicated baker. I’m not sure why that is. It’s like when people tell me, “I can’t bake.” So I won’t tell you that you have to use a candy thermometer to candy ginger, but it does help. The great thing about candying your own ginger is that aside from the fact that you can make it without the aid of the dreaded thermometer, you get plenty of spicy slices from just a pound of ginger. One caveat: most fresh ginger that you buy is quite firm and may have fibers in it. I use candied ginger, finely chopped, to enliven apple and pear crisps or in a batch of lemon ice cream. 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. Related Links and Recipes Candied Citron

Fruit Tart Recipe Sweet Pastry Crust: In a separate bowl, whisk the flour with the salt. Place the butter in the bowl of your electric mixer, or with a hand mixer, and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Add the flour mixture all at once and mix just until it forms a ball. Lightly butter and flour, or spray with a non-stick vegetable/flour cooking spray, an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom. Meanwhile, preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Pastry Cream: In a medium-sized heatproof bowl, mix the sugar and egg yolks together. Meanwhile, in a saucepan bring the milk and vanilla bean just to boiling (just until milk starts to foam up.) Apricot Glaze: Heat the apricot jam or preserves and water in a small saucepan over medium heat until liquid (melted). Serves about 6-8 people. View comments on this recipe on YouTube References: Le Cordon Bleu, London.

Cherry Clafoutis Recipe Cherry Clafoutis or Clafouti (pronounced kla-foo-TEE) is a rustic looking French country dessert from the Limousin region that has become very popular in North America. Traditionally it was made with the first sweet cherries of the season, and the cherries were left unpitted so their kernels could release their delicate almond flavor as they baked. It is a pudding (custard) of sorts, very similar to the Apple Popover (pancake) recipe on the site. Today, a lot of people prefer this dish with pitted cherries, which makes the clafoutis much easier to eat. As always, it is important to choose our fruit carefully.

Poached Seckle Pears with Walnut Pound Cake, Blue Cheese Ice Cream and Rosemary Caramel Recipe : Emeril Lagasse Directions In a 4-quart saucepan, combine all of the ingredients except the pears. Stir the liquid until the sugar is mostly dissolved. Place the pears in the saucepan and cut a piece of parchment paper to fit over the pears and serve as a parchment lid. Cook the pears over medium heat for 30 to 40 minutes, or until the pears are easily pierced with a knife. To serve the dish, remove the pears from the cooled cooking liquid and place 1 on each of 8 dessert plates. Walnut Pound Cake: Adjust the oven rack to the center position, and preheat the oven to 350 degrees F. Grease a 9 by 5-inch loaf pan with 1 tablespoon of the butter, and dust with 1 tablespoon of the cake flour, tapping out the excess. Place the 1/2 pound butter and the vanilla bean seeds in a saucepan set over low heat. Pour the batter into the prepared loaf pan and bake for 15 minutes. Yield: 1 (9-inch) loaf cake, 8 to 10 servings Blue Cheese Ice Cream: Beat the sugar and egg yolks in a bowl. Yield: 1 quart Rosemary Caramel Sauce:

Candied or Crystallized Flowers Recipe Candied flowers make beautiful decorations for desserts and can last up to one year. This job takes a little patience. It seems to go more quickly if you do it with a friend. Prep Time: 1 hour Total Time: 1 hour Ingredients: Rinsed and dried edible flower blossoms, separated from the stem (see Notes)1 extra-large egg white, at room temperatureFew drops of waterAbout 1 cup superfine sugarA small paint brushA baking rack covered with waxed paper Preparation: In a small bowl, combine the egg white with the water and beat lightly with a fork or small whisk until the white just shows a few bubbles. Holding a flower or petal in one hand, dip a paint brush into the egg white with the other and gently paint the flower. Let the flowers dry completely; they should be free of moisture. Store the dried, candied flowers in airtight containers until ready to use. Source: Texas A&M Horticulture