Grate fresh ginger with very fine grater.
Mix all ingredients as shown.
Refrigerate for an hour or so.
Use your own taste to make more or less spicy as fresh ginger is very pungent.
Delicious on Shrimp or fried fish.
aking sheet.
Cake: Add fresh ginger and sugar in a small
n appearance grate in the fresh ginger and lemon zest. Mix together
Cook the shallots, ginger, and garlic in the butter in a medium skillet over moderate heat for 4 minutes, stirring.
Stir in the tomatoes and the sugar, and gently simmer, stirring occasionally, for 15 minutes.
Season to taste with salt and pepper.
Put the sauce through a food mill or puree in a food processor or blender until smooth.
Toss with hot pasta and parsley leaves.
Serve immediately.
This recipe yields 4 servings, enough sauce for 1 pound of dried pasta.
n lemon zest and the ginger.
Using a rubber spatula
lace the heavy cream, fresh ginger and ground ginger in a medium saucepan
lour, soda, star anise, ground ginger and salt.
Melt butter
ith lettuce, cucumber and Ginger Mayonnaise (recipe follows).
Garnish with additional
Sterilize 6 half-pint jars and lids and set them aside.
In a large saucepan, heat the sugar, water, lemon juice, lemon zest, and fresh ginger to a boil. Lower the temperature so the mixture is simmering, and cook, stirring occasionally, for 10 minutes.
Add the quartered pears and crystallized ginger to the saucepan and continue cooking for 30 minutes, until the preserves thicken and coat a spoon.
Pack the pears and gingered syrup into the sterilized jars, and seal in a boiling water canner.
Combine the milk, tea and sugar in a small saucepan and bring to a boil.
Wash a thumb-sized piece of fresh ginger. Pound until flat - juice should begin to ooze.
Add the ginger to the milk-tea mixture when it begins to boil.
Reduce the heat, letting it all simmer for 2-3 minutes.
br>Step 2: Peel the ginger and garlic. Use the white
Thoroughly mix all ingredients together.
Chill at least an hour to blend flavors and thicken the aioli.
NOTE: I've had good luck freezing fresh ginger knobs.
They peel easily with a knife while still frozen, and grate easily with a microplane grater- just freeze small recipe size pieces individually (I put each piece in its own sandwich zip bag, then place all the bags inside a quart size freezer zip bag).
The 60 minutes cooking time is for chilling.
he lemon juice, soy sauce, fresh ginger and garlic; mix/whisk to
he juice aside;add the fresh ginger to the zest-juice mixture
Preheat oven to 300\u00b0F. Line 2 baking sheets with parchment paper. Whisk egg whites until stiff. Add sugar, 1 tbsp at a time, and ground ginger, whisking until combined. Spoon into a piping bag fitted with a large plain nozzle. Pipe finger lengths onto the baking sheets. Bake 1 hour 20 mins. Cool.
For the filling, mix the Greek yogurt and fresh ginger together. Sandwich between the meringue fingers in pairs. Dust with powdered sugar and serve.
long with lemon rind and fresh ginger.
Place lemon and grapefruit
lemon juice, lemon peel, and fresh ginger. You can mix it in
br>Place pears, lemon juice, fresh ginger, breadcrumbs and 1/4 cup
he whisk attachment, mix the fresh ginger, eggs, vanilla extract, dark brown
br>Slice 3 inches of fresh ginger, peel skin and slice into