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Recipe & Guide - Ginger
Spicy-sweet ginger adds a bright, new flavour to everyday dishes! Ginger is one of the oldest spices used for cooking.
It was eagerly sought by the ancient people of China and India, and was priced as dearly as gold and jewels.
Early traders dried it so it could be car¬ried to the Middle East, Europe and America. Selection and Storage
Fresh ginger is a brown, knobby, bulb-like rhi¬zome.
It has moist, golden flesh covered with a brown, papery skin. Fresh ginger may be stored cut or uncut by wrapping it in paper towels and enclosing it in a plastic bag.
Place in the refrigera¬tor vegetable drawer, where it keeps up to 3 weeks, or as long as it remains as firm to the touch as when it was purchased. Preparation and Cooking
Ginger gives varied results in cooked foods, depending on the form that is used.
Unlike many spices, it is commonly sold in both fresh and dried, powdered form. Dried ginger is most often used in baked goods such as gingerbread cookies, while fresh ginger is one of the main condiments of Oriental dishes.
However, you don't need to wait to cook Chinese to add fresh ginger to everyday vegetable dishes for a bright new flavour. Its flavour is spicy-sweet with a sometimes hot after- bite.
Strip the skin from the ginger bulb with a floating blade peeler.
Thinly slice to add an indi¬rect flavour; mince or grate to add a distinct taste. For pungent juice to add to recipes, grind ginger in a food processor, then strain to yield the liquid.
CELEBRATION PUNCH 1 4 cup chopped fresh ginger
3 cups water
2 cups sugar
6-8 whole cloves
12 oz. can frozen orange juice
12 oz. can frozen apple juice
2-12 cups fresh lemon juice
Orange or apple slices Combine fresh ginger, water, sugar and cloves; bring to a boil, then simmer for 5 minutes.
Cool and allow mixture to steep for 6-8 hours.
Combine ginger mixture with orange and apple juices (dilut¬ed with water according to package directions) and lemon juice.
Strain mixture to remove ginger and fruit pulp. Makes 25 6-ounce servings. TO SERVE COLD: Pour over block of ice in punch bowl. Float orange slices studded with cloves on top. TO SERVE HOT: Warm just to steaming. Keep warm using a hot tray or place in large, clean elec¬tric coffee maker. Float apple slices studded with cloves in each cup.
Nutrient Analysis per serving:
Calories-121
Protein-0.9 g
Fat-1.7 g
Carbohydrates-19 g
Dietary Fibre-1 g
Sodium-25 mg
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Recipe & Guide - Ginger
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