Recipes using Fresh Baby Ginger
USDA Certified Organic Ginger from Windcrest Farm
Classic Japanese Steak House Salad Dressing
Ginger Candy, Ginger Syrup and Ginger Sugar
Quick Ginger Syrup
Gari (Pickled Ginger)
This delicious dressing is quick and easy because you don't need to peel baby ginger like you would a mature ginger root.
Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender and process until combined.Spoon over a plate of your favorite mixed greens.
Spray a cooling rack with nonstick spray and set it in a sheet pan lined with parchment paper.
Slice the fresh ginger into 1/8-inch thick slices using a mandolin or knife.
Place the ginger slices into a 4-quart saucepan with 5 cups of water and set over medium-high heat. Cover the pan and cook until the ginger is tender. Because baby ginger is less fibrous than mature ginger, the cook time is quicker!
Transfer the ginger to a colander to drain and reserve all of the cooking liquid.
Weigh the ginger and measure out an equal amount of organic sugar.
Return the ginger to the pan, add 1/4 cup of the reserved cooking liquid and add the sugar. Set over medium to high heat and bring to a boil, stirring frequently. Reduce the heat, continue to stir frequently until the sugar begins to recrystallize (approximately 20 minutes).
Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container.
Save the sugar that drops beneath the cooling rack and use to top baked goods, sprinkled over ice cream or to sweeten coffee.
Save the remaining cooking liquid for a ginger syrup.
Add this syrup to hot and iced tea, lemonade, sparkling water or as cocktail ingredient!
Bring ginger, sugar, and water to a simmer in a small heavy saucepan over medium-low heat, stirring until sugar has dissolved, then gently simmer, uncovered, for 30 minutes. Strain out the ginger pieces and reserve the ginger for another use. Cool the syrup to room temperature, bottle, and refrigerate. Enjoy!
Transferring the flavor and health benefits of ginger into a tasty liqueur is simple! Similar to preparing aromatic perfumes and medicinal tinctures, liqueurs can be prepared by simply chopping up a few ingredients,adding alcohol and waiting a few days.
As a base for our homemade ginger liqueur, we choose to use vodka, a neutral grain alcohol which doesn't interfere with the ginger flavor. Brandy or other high proof alcohols can be substituted for different flavor profiles. Once you see how easy this recipe is, you may want to experiment! We added vanilla beans and lemon zest to this recipe as complementary flavors to round out ginger's spicy flavor, but we have also made plenty of straight ginger infused vodka (for medicinal purposes, of course). Orange zest can be substituted for the lemon if you would prefer a more subtle citrus flavor.
This is a quick and easy recipe that makes a great gift for you or someone you love!
Thinly slice the fresh ginger on a mandolin or with a knife. Thinly slice the radish,if using.
Salt the ginger and set aside for 30 minutes.
Fill the jar with the and pack tightly.
Make the pickling brine by combining the vinegar, water, and sugar in a small saucepan over high heat and bring to a boil, stirring to dissolve the sugar.
Pour the brine over the ginger to fill the jar within 1/2 inch of the top.
Remove any air bubbles in the bring by gently taping the jar few times, then top off with more pickling brine if necessary.
Seal the jar tightly, let cool to room temperature and refrigerate for at least 48 hours before opening to improve the flavor.
Pickled ginger can be stored in the refrigerator for up to 2 months or pressure-canned for long shelf life.