Fresh Ginger Cake

 

This was another intensely delicious contender at DC: Herbs & Spices.  And not the first from David Lebovitz!  I wonder if he would like to come be our guest sometime...or at least our theme.  Hmm, something to consider.  In the meantime, this ginger cake of his is so simple and so fabulous, he says he's given it to so many people he sometimes finds it on menus when he eats out.  And yes, he orders it.  

Fresh Ginger Cake (print recipe)
Serves 10 to 12

4 ounces fresh ginger
1 cup mild molasses
1 cup sugar
1 cup vegetable oil, preferably peanut
2 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1 cup water
2 teaspoons baking soda
2 eggs, at room temperature

1.  Position the oven rack in the center of the oven. Preheat the oven to 350°F. Line a 9 by 3-inch round cake pan or a 9 1/2 inch springform pan with a circle of parchment paper. 

2.  Peel, slice, and chop the ginger very fine with a knife (or use a grater). Mix together the molasses, sugar, and oil. In another bowl, sift together the flour, cinnamon, cloves and black pepper. 

3.  Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger. 

4.  Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan and bake for about 1 hour, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking. 

5.  Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Remove the cake from the pan and peel off the parchment paper.

Recipe form David Lebovitz on Epicurious, November 1999

1 year ago:  Blackberry French Toast Casserole
2 years ago:  Chocolate Turtle Cake
3 years ago:  Yeasted Pumpkin Bread with Cinnamon-Pecan Swirl

Coconut Ginger Pudding

This one got my vote at Herbs & Spices Night.  I loooooved it.  You know, ginger and coconut can both be strong flavors, and you don't want them too overpowering.  In this recipe, they are perfectly balanced - both present, neither too strong.  And, I mean, pudding is sooo good.  Everything is right about this treat.  Plus it's easy.  My favorite part of making pudding is stirring in the butter at the end.  Talk about oh-so-right...

Coconut Ginger Pudding (print recipe)

2 cups milk
2 tablespoons minced fresh ginger
4 egg yolks
3/4 cup sugar
1/4 cup cornstarch
1 14-ounce can coconut milk
1 tablespoon unsalted butter

1.  Bring the milk and ginger to a boil in a medium heavy saucepan, and immediately take the pan off the heat so that it doesn't boil over.  Let the ginger steep in the milk for 15 minutes, then pour the milk through a fine-mesh strainer into a bowl.

2.  In another small bowl, whisk together the egg yolks and about 1/2 cup of the strained milk.  Add the sugar and cornstarch, and whisk until the mixture is smooth.  While whisking, slowly add the coconut milk and the rest of the milk.

3.  Return the mixture to the saucepan, and place the pan over medium heat.  Whisk constantly until the pudding begins to boil.  Continue whisking for 2 minutes.  Add the butter, and whisk until it is melted.

4.  Pour the pudding into a bowl, and cover it tightly with plastic wrap so a skin doesn't form.  Chill the pudding for at least 2 hours before serving.

Recipe from Vegetarian Planet by Didi Emmons

1 year ago:  Derby Pie
2 years ago:  Garlic-Slathered Stretch Bread (a.k.a. Pizza Dippers)
3 years ago:  Pumpkin Cheesecake Bars with Chocolate Topping

Poached Pears

My one fan has spoken.  She wants every single recipe from Herbs & Spices night.  I will try to oblige.  It may mean a little more brusque, and less witty, writing from me.  The world will survive.

These poached pears come straight from the charming David Lebovitz - while I give you the recipe here out of courtesy, I direct you to his blog which has more pictures, and more details, if you're actually going to make these delicious and versatile pears.

Poached Pears (print recipe)

Makes four servings

I’ve offered a few variations at the end of the recipe. You can also poach the pears in halves (cored) or whole. Note that the poaching time will be longer if the pears are in larger pieces than quarters. The best way to test if the pears are done is by poking one with a paring knife; if it meets no resistance, it’s done.
You can serve these pears alongside a favorite cake, like the chocolate pain d’épices, below, from The Sweet Life in Paris, or even a slice of regular Pain d’épices. Of course, they go very well with gingerbread, and I’ve even swapped them out for the quinces in Quince tarte Tatin.

1 quart (1l) water
1 1/3 cup (265 g) sugar
4 Bosc pears; peeled, cored, and quartered

Additions: One cinnamon stick, 2 teaspoons whole cloves, black peppercorns or allspice berries, one lemon half, one split vanilla bean, 2-3 star anise, 6-8 fresh ginger slices

1. In a large saucepan, heat the water and sugar until warm and the sugar is dissolved. Add any of the additions that you wish.
2. Slide in the pears and cover with a round of parchment paper, with a small hole cut in the center.
3. Keep the liquid at a very low boil and simmer the pears until cooked through, 15 to 25 minutes, depending on the pears.
4. Remove from heat and let the pears cool in their liquid.
Optional: After poaching the pears, while the liquid is still warm, add approximately 1/2 cup (120 g) dried sour cherries, cranberries, raisins, or dried currants and let them plump.

Serving
Serve the pears warm or at room temperature. Accompany with perhaps a scoop of Vanilla ice cream and some dark chocolate sauce, a spoonful of crème fraîche, Milk chocolate & black pepper ice cream, fresh raspberries, or alongside a wedge of spice cake or gingerbread.

Storage
Store the pears in their liquid in the refrigerator, in a covered container, until ready to use. Remove the pears from the refrigerator a few hours prior to serving, and re-warm them gently in the liquid, if you wish. The pears will keep for up to 5 days.

Variations
In place of the water, you can add 2 cups (500 ml) water and 2 cups (500 ml) white wine (sweet or dry) or sparkling cider, or 3 cups (750 ml) red wine and 1 cup (250 ml) water
In place of the sugar, you can use 1 cup (320 g) honey or 1 1/4 cups (275 g) dark, unrefined sugar, such as turbinado or cassonade.

Recipe taken shamelessly word for word from David Lebovitz

1 year ago:  Blueberry-Cherry Pie
2 years ago:  Pumpkin Donut Muffins
3 years ago:  Chocolate Chip Pumpkin Bread

Blueberry Lemonade with Ginger and Basil

About a month ago The Washington Post FOOD section (the main reason I subscribe) did a feature on blueberries. They wrote about two local blueberry growers, one organic, one not - their entire life stories plus all the details of their garden/farm/plot? What is a big blueberry patch called? Anyway, as always, it was a mouthwatering article (here, if you want to read it) that ended in a number of totally creative blueberry recipes - like Blueberry Fritters with Honey Cream and Summer Couscous Pudding with Blueberries.

And this lemonade.

Which I made immediately, especially since we had just gone blueberry picking. And which I made again for Dessert Club. And with which I have decided to start LEMONADE WEEK!

It is AMAZING. If you like the contributing flavors. Because you can taste each one. So if you're not an herbal person maybe it's not for you. But for those with a more sophisticated palette, like myself of course, this is about the most refreshing thing you could toss back in the heat of summer. After you blend up the hot base, remove the lid and hold your face over the concoction - breathe deeply for an herbal sinus cleanse and facial steam. Then after you add the lemon juice and water, chill thoroughly, at least overnight, for the most delicious purple beverage you could ever hope to drink. Then you can die happy.Blueberry Lemonade with Ginger and Basil
1 pint blueberries, stemmed and rinsed, plus more for optional garnish
1 cup sugar or sweetener of your choice
1 cup plus 1 quart water
1/2 cup basil leaves, packed, plus more for optional garnish
Two-inch piece peeled ginger root, cut crosswise into thin slices
Finely grated zest and freshly squeezed juice of 3 or 4 lemons

1. Combine the blueberries, sugar and 1 cup of the water in a medium saucepan over medium heat; cook for 2 to 3 minutes, stirring, until the sugar has dissolved and the berries just begin to burst.

2. Transfer to the blender*, along with the basil, ginger and lemon zest. Puree until smooth, then strain into a pitcher, pushing on the solids with a rubber spatula to extract all of the liquid. Discard the solids.

3. Add the remaining quart of water and the lemon juice to the base mixture. Serve over ice. Garnish with blueberries and basil leaves, if desired.

*Careful! Blending hot liquid may literally cause the blender to blow its top. If your lid has a removable center, take it out and loosely hold a paper towel over the hole so steam can escape but it doesn't splatter. If not, leave the whole lid off and do the paper towel thing.

Rhubarb-Ginger Sorbet

Bargain shopping is a gamble. Like when I go to my favorite thrift store and buy a big pile of clothes for the kids...get them home and they don't all fit. But hey, they were cheap so who cares?

My grocery store has a big bargain bin over by the pharmacy aisles. It usually has dumb children's books or DVD's you have never heard of. And sometimes it has cookbooks. Which is when I slow down for a peek.

I'm getting pretty good at recognizing worthy recipes, so when I picked up Ice Cream! Delicious ice creams for all occasions, I looked past the unimpressive green cover and spiral binding to see what lay within. Be still my heart! Orange Poppyseed Sorbet! Banana Toffee Ice Cream! Mango & Basil Granita! Apricot & Cardamom Yogurt Ice Cream! Kaffir Lime and Coconut Ice Cream? Strawberry and Balsamic Vinegar Sorbet? Yes, please, where is the checkout? I nabbed that thing for probably $3 or $4 and placed it on the honored cookbook shelf until ice cream season.

Then for Mother's Day, Ed got me the KitchenAid Ice Cream Maker Attachment. Props to him, for sure. He is getting good. I'm all over that thing. I pulled my little book of treasures back out and made a list of all the ones I want to try first; it is 19 long, and that is just the first round. So, it being rhubarb season, and me being a rhubarb novice, I decided to start here.

Hello! Gorgeous! Fragrant! Sweet, cool, fruity, spicy! I looove this sorbet! Plus we had some friends over with wheat, egg and dairy restrictions, so sorbet was the perfect dessert. A warning: this only makes 2 1/2 cups, so you could easily double it or more for a 2-quart capacity bowl. Speaking of bowls, my new attachment? Works amazingly. Better, faster, and more frozen than my Krups machine, in less time. High reviews all around.

Rhubarb-Ginger Sorbet (print recipe)
1 lb. 3 1/2 oz. (600g) rhubarb cut into 1-inch pieces
Generous 1 cup (250g) sugar
1 1/4 cups water
1-inch piece of ginger root, peeled and finely grated
Juice of 1 lemon

1. Combine all the ingredients in a saucepan and bring to a boil. Cover and simmer until the rhubarb is tender, about 5 minutes. Leave to cool slightly before transferring to a food processor. Process until the mixture is combined but still has a little texture. Chill until cold.

2. Churn in an ice cream maker, according to manufacturer's instructions, until frozen. Transfer to a freezer container and cover the surface directly with waxed paper or foil. Freeze overnight.

3. Remove from the freezer 15 minutes before serving to allow it to soften slightly. Makes 2 1/2 cupsVariation:
Add 2 tsp cinnamon instead of the ginger root.

Recipe from Ice Cream! Delicious ice creams for all occasions by Pippa Cuthbert & Lindsay Cameron Wilson

Chewy Chocolate Gingerbread Cookies

These were among my top 3 favs at Dessert Club this month. Bittersweet chocolate enrobed in a crackly chewy comforting ginger cookie. When I ate it, it was just a little melty. Wow. But when I had another one the next day the chocolate had cooled to a fudgy consistency. I was delirious.

I was caused to question, why do I try so many cookie recipes? And why do I insist on giving at least four different kinds of things away on goody plates? Wouldn't someone just rather have a dozen of something AWESOME like these? Or maybe these and these? Is it even possible for me to go "quality-simple"? Because if it is, these are how I'd do it.
Chewy Chocolate-Gingerbread Cookies

7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar

1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Recipe from Martha Stewart Living, December/January 1997/1998

Cookies made by Dessert Club member Juli B.

Click here for printable recipe

Pineapple-Ginger Syrup

I came across this recipe when I was doing my research for pancake week. It wasn't right as a topping for any of the ones I was making right then, but I kept it on file to make for something, sometime.

We actually buy fresh pineapple often. Pull the spikes off, rest it upside down on a dish on the counter until ripe, then peel, core, slice and eat. Fabulous. Now, the beauty of this recipes is that it utilizes pineapple rind. So the next time we had pineapple I just saved all the stuff we didn't eat and made this awesome, versatile syrup. Simmering for awhile, it made the house smell awesome. And it tasted great, too. We mixed it with seltzer water - what a refreshing drink, but you can also drizzle over yogurt, pancakes or ice cream. YUM! (Here's Ed and my sister enjoying a glass...)Pineapple-Ginger Syrup
1 large pineapple, washed and dried
1 3-inch piece fresh ginger, thinly sliced
1 cup sugar
4 cups water

1. With a sharp knife, slice off top and bottom of pineapple. Holding fruit upright on cutting board, slice off peel in strips; reserve peel. Cut flesh into 8 wedges. Remove core; reserve. Refrigerate wedges for another use.

2. Cut reserved peel and core into 1-inch pieces; place in a medium saucepan with ginger, sugar and water. Boil until reduced to 1 cup, 25 to 30 minutes. Strain, discarding solids; chill.

Recipe from Everyday Food, March 2004