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Thursday, July 24, 2014

Homemade Sweet Ginger

Making puréed sweet ginger is fairly simple to do and incredibly delicious! 
I truly love the hint of sweet ginger, and I'm almost certain YOU WILL TOO!

Just 1 tsp. HOMEMADE SWEET GINGER can make a "good recipe" into a 5 STAR RECIPE!

It's truly one of my MOST FAVORITE secret ingredients!

I particularly love to purée it too (for convenience sake) just to have it ready
 and waiting in my fridge at all times! It keeps (almost seemingly) forever! 

The original recipe conservitively states: "Use within 1 year", but I'm on my 2nd batch, checking it - using it all the time; has stayed beautiful going on nearly 3 years now! 

Refrigerate: Keeps for 1-2 years!
Updated & Adapted by Sharon Anne

Yield: 2 pints

1/2 lb young fresh ginger,
best purchased in the spring
2 cups  granulated sugar
or Whey Low D, see Notes*
2 cups water
1 Tbsp corn syrup, opt.*
Pinch of table salt

1. I adore using Whey Low D for my "sugar-free" substitute, plus it measures and tastes just like sugar. 
2. The opt. corn syrup does help stop the chilled syrup from eventually crystallizing in the cold fridge (I omit it).

Ginger Root: Peel the ginger simply by scraping with the edge of a spoon. Cut evenly into 1/8-inch slices with a mandolin. Combine with 2 cups water in a saucepan, bring to a boil; reduce heat to a simmer for ten minutes. Drain, reserving water. Repeat, adding 2 cups fresh water, boiling 10 more minutes; (again) reserving the water.

Ginger Syrup: Measure reserved ginger-water, add enough fresh water to equal 4 cups, and then pour back into the pot. Stir in desired sweeteners (see NOTE*) and salt. Boil until the syrup reaches 225°F, or it reaches a thinned-honey-like consistency. Remove from heat, cover to steep several hours. Ladle sliced ginger, packed within a Mason jar(s), topped off with syrup. Later, the ginger syrup can be used to flavor beverages, desserts, fruit fillings and salad dressings.

Ginger Purée: Eventually, I use my stick blender in a half full, wide-mouth pint jar and simply purée the ginger slices, with a bit of syrup... to add the puréed HOMEMADE SWEET GINGER (just as you might) fresh ginger to your recipe (1:1).

Refrigerate: I've done two batches now - and they've remained beautiful over 2 years (each). I use it ALL the time and never forgotten to use it! The original recipe lists only 1-year, so fairly conservative.

Syrup Uses: Drain slices and puree, reserving syrup; use puree in any recipe, as you would fresh ginger. The lovely, sweet gingery syrup can be used to flavor beverages, desserts, salad dressings and fruit fillings. 

Original Recipe Credit: Candied Ginger, by David Lebovitz
Candied Ginger: Reheat syrupy ginger slices, so the syrup drains off more easily back into the jar. Shake off any excess. Spread slices over a cooling rack to dry at least overnight, some slices may take longer. Once relatively dry, dip slices in extra granulated sugar. Allow crystallized ginger to dry completely before storing in a zip-type bag. Use crystallized ginger within a month; delicious, added to batters, breads, cookies and pastries.

Photo Credit: Foodnetwork.com (Alton Brown)


Sharon Anne

Check out: http://groups.yahoo.com/group/sharealikecooking and/or my cooking site http://sharonanne.com/ (where) I'm DEVOTED to cooking tips!

Tuesday, July 22, 2014

How To Cut A Watermelon... SUPER FAST!

Amazing Chicken Marinade

I've love this 5 STAR marinade recipe for years and YEARS! I have adapted it to meet my needs, but it tastes still very close to the original.

Plus, I love adding the optional sweet ginger puree. See my Homemade Sweet Ginger, I have recently updated that post...
Amazing Chicken Marinade
Recipe adapted from Food.com
Photo by gailanng
1/4 cup brown sugar [or Whey Low Gold]
3 Tablespoons olive oil
2 Tablespoons cider vinegar
1 Tablespoon Dijon mustard, Country-Style
1 Tablespoon fresh lemon juice
1 Tablespoon fresh lime juice
1 teaspoon minced garlic
1 teaspoon sweet ginger puree, oh sooo good
1/2 teaspoon salt
1/4 teaspoon ground black pepper

6-8 boneless & skinless chicken tenders [or 4 breast halves, pounded evenly into thin cutlets]

Combine ingredients; chill to marinate chicken about 2-4 hours. Return marinated chicken to room temperature, 30 minutes before grilling*.

Lightly oil grill. Place chicken onto hot grill. Be sure to discard the marinade, do not use to baste [doesn't need it]. Grill both sides until centers are no longer pin. Remove from heat, cover or tent- foil, and allow to rest for 10 minutes for tender - JUICY, delicious chicken. Serve whole or cut into strips, to serve over salad greens.

Marinate meat to PERFECTION in just 15 MINUTES, use a Quick Marinator and FoodSaver V2244 Vacuum Sealing System.


Sharon Anne

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