Ginger Recipes

Fruit Chutney With Ginger

You may use any combination of fresh fruit that’s in season for this recipe. This chutney is an excellent served with grilled fish, meat, or poultry. It’s also good served over pound cake or ice cream.

2 cups sugar
1 cup apple cider vinegar
1 Tbs. peeled, grated fresh ginger root
4 cups fresh peaches, peeled and chopped
1-1/2 cups fresh blueberries
1 cup fresh strawberries, stemmed and sliced

1. Bring the sugar, vinegar, and ginger to a boil in a medium saucepan. Continue to cook while stirring for two minutes. Remove from heat and set aside to cool.

2. Place the fresh fruit in a large bowl. Pour the sugar, vinegar, and ginger mixture over the fruit and let stand at room temperature for about 30 minutes before serving.

3. Any unused chutney can be stored in an airtight container in the refrigerator for up to 1 week.

Ginger & Vanilla Custard

This custard is wonderful served with a topping of your favorite fresh fruit.

5 egg yolks
1/2 cup granulated sugar
2 cups heavy cream
1 vanilla bean, split
2 tablespoons fresh ginger, chopped
7 tablespoons unsalted butter, softened

Place six oven-proof ramekins on a large baking sheet and preheat oven to 325°F.

1. In the top of a double boiler, whisk together the egg yolks and granulated sugar. When the mixture is pale in color and forms ribbons. Remove from the heat and gently stir in the cream. Using a small sharp knife, scrape seeds from vanilla bean. Add the chopped ginger. Cover and let stand for 10 minutes to allow flavors to blend.

2. Return the pan to the top of the double boiler and cook slowly on low heat, stirring frequently for 30-40 minutes or until the custard coats the back of a spoon.

3. Remove from heat and whisk in the butter, a little at a time.

4. Strain the custard mixture through a mesh strainer into a large bowl. Using a ladle, fill the ramekins. Cover and chill in the refrigerator at least 3 hours or up to 3 days.

Tip: If you wish, you can sprinkle the prepared custards with brown sugar and either scorch each with a long-handled lighter or place under the broil to caramelize.

Ginger-Pumpkin Soup

This creamy soup is incredibly delicious and simple to make. It’s not only nourishing for the soul on a chilly autumn day, but it’s full of antioxidants too!

Serves 6

1 tablespoon unsalted butter
1 tablespoon fresh ginger root, shredded
2 cups cooked pumpkin (or canned)
4 cups vegetable or chicken stock
1 tablespoon tamari
1/2 cup light cream

1. Melt the butter in a Dutch oven or large saucepan and sauté ginger until soft.

2. Combine the pumpkin and tamari in a blender or food processor and blend until smooth.

3. Add the pumpkin mixture to the softened ginger. Add the stock and cream and stir well to combine.

4. Gently heat the soup, but don’t let it come to a boil. Serve immediately.

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