Who says ginger has no soul? Ginger is super versatile and lends itself well to a huge amount of cooking applications. Savory cooking, pastry, ice cream, cocktails, teas, sodas, tonics. You name it, you can put ginger in it. To showcase this we’re going ginger crazy this week! Three different recipes all using ginger at the forefront.
Ginger Carrot Dressing
Yields 2 cups
- 2 medium carrots, peeled, thinly sliced
- 2 inch piece of ginger, thinly sliced
- ½ cup of cold water
- 1 large garlic clove
- 2 tablespoons of rice vinegar
- 2 tablespoons of white miso
- 4 teaspoons of fresh lemon juice
- 4 teaspoons of soy sauce
- 4 teaspoons of toasted sesame oil
- 1 ½ teaspoons of kosher salt
- 3 tablespoons of mayonnaise
- Put the carrots, ginger, garlic, vinegar, miso, lemon juice, soy sauce, sesame oil, salt, and ½ cup water in a blender on high speed until solids are very finely chopped. It will look grainy and liquidy but that’s fine.
- Add mayonnaise and blend on low speed until smooth and creamy.
Ginger and Garlic Fried Chicken
- 1 cup mirin
- 1 cup soy sauce
- 1 cup rice vinegar
- ¼ cup toasted sesame oil
- 1 cup chopped ginger
- ½ cup peeled and smashed garlic cloves
- ½ cup chopped scallions
- 1 inch piece of kombu
- 1whole chicken cut into 8 pieces
- 3 - 4 cups vegetable oil for frying
- 1 cups all-purpose flour
- 1 cup cornstarch
- 1 cup rice flour
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper
- Combine the chicken with the mirin, soy sauce, vinegar, ginger, garlic, scallions, and kombu in a large ziploc bag. Leave to marinate for 12 hours.
- Preheat oven to 350°. Pour oil into a large frying pan until it comes up to about an inch on the sides. Heat over medium-high until a thermometer registers 350°.
- Remove chicken from marinade and let some of the excess drip off.
- Season with salt and pepper.
- Combine dry ingredients in a shallow bowl and toss chicken in flour mixture to coat.
- Remove chicken from flour, shaking off excess, and fry, turning, until golden brown all over, about 3 minutes.
- Place chicken skin side up on a wire rack and bake until cooked through, 10–15 minutes.
Ginger Rye Cake with Honeyed Yogurt
- 1 cup dark molasses (not blackstrap)
- 1 cup stout
- ½ teaspoon baking soda
- 1 ½ cups rye flour
- ½ cup all-purpose flour
- 2 tablespoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon freshly ground black pepper
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 3 large eggs
- 1 cup granulated sugar
- 1 cup packed dark brown sugar
- 1 teaspoon finely grated peeled ginger
- 1 teaspoon vanilla extract
- ½ cup coconut oil, melted, slightly cooled
- ¼ cup vegetable oil
- ¼ cup honey
- 2 cups plain whole-milk yogurt
- Preheat oven to 350°. Lightly coat pan with nonstick spray.
- Bring molasses and stout to a simmer in a small saucepan, whisking to incorporate. Remove from heat and stir in baking soda; let cool.
- Sift rye flour, all-purpose flour, ground ginger, cinnamon, nutmeg, and pepper through a coarse-mesh sieve into a medium bowl.
- Stir in the baking powder and salt.
- Whisk eggs, granulated sugar, brown sugar, fresh ginger, and vanilla extract in a large bowl to combine.
- Whisk in the coconut oil, vegetable oil, and cooled molasses mixture.
- Add dry ingredients and fold just until blended.
- Bake until a toothpick inserted into the center comes out clean, about 1 hour.
- Transfer the pan to a wire rack and let the cake cool in the pan 10 minutes.
- Run a knife around the sides of the cake and unmold. Let cool completely.