Q: I have this jar of frozen sweet ginger puree by Culinary Traditions. I have no idea what to do with it. I've tried it in soup thinking the sweetness and ginger will work. But it didn't — too sweet.
I'd love to find out anyway to use this stuff up.
Sent by Esmeralda
Editor: Esmeralda, what about whisking it into ice cream base to steep, then straining? This would make a really lovely spicy ginger ice cream.
Readers, what would you suggest?
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How about in lemonade or tea?
My mother used this very stuff to make a marinade to slather on the ham while it was cooking last Christmas, with great success. Rather than honey-roasted ham, it was ginger-roasted ham! Yum.
This would be to-die-for in a homemade chai concentrate. Elena's Pantry has a recipe for a gingery chai. Also, if you make jams ... add it to blueberry jam for ginger blueberry jam!
Cheesecake?
I recommend using it where candied ginger would be used. Like:
A spoon or two of the ginger puree in apple pie is wonderful. I usually add candied ginger (stem ginger) to my apple pie and it just tastes heavenly.
Adding a little to pureed carrot or pumpkin soup.
I have also added ginger to my pear-cranberry upside cake. The sweetness of the ginger is a nice counterpoint to the tartness of the cranberries.
What about baked goods like scones or muffins?
Maybe put it in cookies or banana bread? I love cristalized ginger in chocolate chip banana bread, but that might work instead!
Swirl it into some brownies or blondies.
I love the ice cream suggestion. My first suggestion would be to put it into cake or cupcake batter, or any baking mixture. On second thought, maybe a spoonful in teriyaki or bulgogi marinade. These are sweetish and can certainly contain ginger. Maybe a slightly sweet curried soup, like carrot. Salad dressing for an Asian salad or slaw, or even into homemade yogurt. How about a spoonful in your jam or perserves? I really need some of this stuff, now that I've spent time thinking about it.
A little on pancakes or waffles?
I have a great BBQ sauce that calls for ginger.... you could just make a ton and jar it!
Garlic
Jalapenos or habaneros
Tomato paste
Honey
Soy sauce
Worcestershire sauce
Ginger
Saute the chopped garlic and peppers and then add everything else! I just eyeball it and add ingredients to taste.
I don't even normally like ginger but I love this sauce!
Ginger beer or ginger cocktails. I'm a big fan of dark rum, lots of ginger puree, lots of lime juice, and some sparkling water or tonic.
Oh, sorry, and simmer it for 2 hours.
best Moscow Mule ever.
I have some of this stuff. I throw about a tsp into my fried rice! Also, great on a sandwich with peanut butter.
I would use it in a teryiaki marinade but leave out whatever sugar or honey the recipe calls for. Great on salmon or chicken.
this would be awesome in homemade truffles. ginger + dark chocolate = yum.
My mom used to mix ginger preserves with yogurt to use as a topping for latkes- maybe you could do something similar? Or on that note, add it to marmalades and jams?
Check out this site - it is Culinary Traditions site for their ginger puree - and has numerous recipes specific to your puree. I personally made ginger ice cream today! YUM. serving it with an apple tart in my restaurant.
http://www.perfectpuree.com/index.php/Products/sweet-ginger.html
@miu820... yes!
Gingerbread
One of my fave ways of using sweet ginger puree: cut a pear in half and core it. Place in a microwave safe ceramic tart dish or bowl, cut side up. Slather with ginger puree; zap for about 90 seconds. Serve warm with a small scoop of vanilla ice cream or ice cream of choice.
Easy, fast, delicious. Looks like a lot more effort than was actually required, which is always a bonus.
Sweet sticky rice steamed in banana leaves ("Suman")--
Cook short grain sticky sweet rice-- while hot- mix in tablespoon of ginger puree, can of coconut milk, sugar... mix all together over low heat. Get banana leaves (packages found in Latino and Asian markets)- wipe clean and cut into 10" x 6" sections. Wrap rice like an egg roll. Steam wrapped sticky rice for 20 minutes. Enjoy warm!
Dessert sauces, to flavor buttercream frosting, to mix into lemon curd, to marinate shrimp before grilling?
It's like Jam and it will help you for a health inner body.Eye Secrets
Use it for curry.
Definitely use it for tea - throw in a few toasted pine nuts as well if you want an authentic experience.
gingersnaps?
Would work great drizzled over some grilled fruit (peaches/plums/nectarines/melons, etc), or mixed with lime juice and mint for a fruit salad dressing
Add to carrot cake.