"Ginger is one of my favorite ingredients. I use it to spice up dessert. It adds heat and an interesting depth to sweets, which after a while can become one-dimensional and a bit boring. I generally include various types of ginger in one recipe: crystallized, fresh, powdered and stem ginger in syrup." I use ginger in many savory dishes, too. Ginger, soy and garlic form the basis of my family's dinner several times a week. Because it is a flavor combo that everyone enjoys and no one calls "gross" (or worse), the ginger/soy/garlic theme is a repeat performer in the Fein household. (Watch for future post featuring Fein's Friday Night Flank Steak.)
Paula suggests the following ginger-centric, quite impressive, seriously no-fuss dessert: chop a few pieces of Stem Ginger in syrup, sprinkle over vanilla ice cream, drizzle some syrup from jar, stick a wafer cookie in the side. Delicious and deceptively simple. Paula confesses to swiping the oh-so-irresistible pieces of stem ginger straight from the jar when she needs an indulgent pick-me-up in the midst of a trying day. Personally, I go for a spoonful of Nutella.
What's your guilty secret food vice when no one is looking?
For a ginger-tastic selection of ginger in all its various guises, stop by speciality grocer, Jonathan Best, at the Reading Terminal today.