As we head into the winter and holiday seasons, ginger is sure to be top-of -mind when it comes to spices. Ginger’s slight bite makes it stand out in any dish, but it can be difficult to know which form of ginger is best for your particular dish. Read on and we’ll demystify this Island Southeast Asian spice:
3/4 Cup lemon juice
1/3 Cup Runamok Maple Syrup (Barrel Aged will work best)
2 Tbsp Denissimo Reserve Balsamic
2 pieces Crystalized Ginger, Sliced
2 Tbsp beetroot powder
1 Tbsp Rosemary, Whole
Add all ingredients to small sauce pan over medium-high heat.
Bring to a light boil and boil five minutes.
Remove from heat and allow to cool completely.
Once the mixture has cooled, strain through a fine mesh screen into a glass jar and store in the fridge until ready to use!
1 4-lb sugar pumpkin or kabocha squash
Extra-Virgin Olive Oil, for brushing
4 large eggs
1 Cup packed light brown sugar
1-1/2 tsp Sri Lankan Cinnamon
1/2 tsp Pumpkin Pie Spice
2 Cups heavy cream
1-1/2 tsp Vanilla Extract, Bourbon Island
1 loaf cinnamon brioche, challah, or plain pound cake, diced (about 10 Cups)
1/2 Cup golden raisins
1/4 Cup Diced Crystallized Ginger
Confectioners’ sugar, for garnish
Preheat the oven to 375 °F. Cut the pumpkin or squash into quarters and scoop out the seeds. Brush the insides with olive oil and arrange on a baking sheet, skin-side up / cut side down. Roast in the preheated oven until the pumpkin or squash is soft all the way through, about 1 hour. Remove baking sheet from the oven and allow squash to cool. Discard the skin and purée the flesh in a food processor until smooth.
Decrease oven temperature to 350°F. In a large bowl, combine 2-1/2 Cups of the pumpkin or squash purée, along with the eggs, brown sugar and spices. Whisk in the cream and vanilla.
In a 7″ x 11″ baking dish, combine the bread cubes, raisins, and ginger. Pour the pumpkin/cream pudding mixture over the bread cubes to cover, and allow mixture to sit 15 minutes. Bake in the preheated oven until the custard is “set,” about 40 minutes. Remove baking dish from oven, and spoon pudding into bowls with sprinkle a dusting of confectioners’ sugar on top, if desired.
We’re borrowing and adapting this recipe from Food Network’s Anne Burrell
1/2 Cup plus 1 Tbsp sugar
2 large egg yolks
2 Tbsp Honey Ginger White Balsamic Vinegar
1/2 tsp Vanilla Paste
1 tsp Runamok Ginger Infused Maple Syrup
3/4 tsp fresh grated Ginger
3/4 Cup cake flour
3/4 Cup single-varietal mild rich olive oil, like Picual or Organic Arbosana
3 large egg whites
2 heavy Tbsp sugar
1/4 Cup powdered sugar
1 tsp Ginger powder
1 tsp Honey powder
Preheat oven to 325° F.
Butter and flour a 9″ springform pan.
In a stand mixer using whisk attachment on medium speed, combine: sugar, egg yolks, Honey Ginger White Balsamic Vinegar, Vanilla Paste, Runamok Ginger-Infused Maple Syrup, and fresh grated ginger. Sift the cake flour, then gradually add it to the mixture.
Add the olive oil in a slow and steady stream. Batter will be very stiff. Transfer batter to a large bowl.
Clean and thoroughly dry the mixing bowl and whisk. In the mixing bowl with the mixer on the highest speed, whisk together egg whites and sugar to form stiff peaks. (This is when the mixture will not fall over on itself when held upright. )
Gently fold the stiff egg whites into the cake batter in the big bowl until entirely incorporated into the batter. Be careful not to deflate the egg whites by over-mixing. Using a spatula, carefully transfer the cake batter into prepared springform pan.
Bake cake on center rack of oven approximately 20 – 25 minutes, until the middle of the cake registers 203°F on an instant-read thermometer.
Remove pan from oven and allow to cool on metal rack. Cake will fall and pull from sides of pan. Don’t worry! – this is the desired result.
Mix together the powdered sugar, Ginger powder, and Honey powder. Sift sugar mixture over the cooled cake.
Serving suggestion: This dessert is excellent served with macerated or pickled fruits.
1 Cup quinoa
1-1/4 Cup vegetable stock
4 sweet bell peppers, seeded and diced
1 shallot, finely diced
1/4 tsp Ground Ginger
2 leaves of kale, stemmed and chopped
2 Tbsp White Traditional Balsamic Vinegar
5 tsp citrusy fused olive oil (go for bold and try Eureka Green Limonato , or
Blood Orange Olive Oil for something on the sweeter side)
Salt and Black Pepper to taste
Place quinoa in a bowl and cover with water, allow to soak for 15 minutes. Strain quinoa through a fine mesh colander (or a regular colander lined with two layers of cheesecloth).
Combine the quinoa and the vegetable stock with 1 tsp of olive oil in a small pot. Add a little salt and pepper, and bring the mixture to a rapid boil over high heat. Once the liquid reaches a rolling boil, put the lid on the pan, and turn burner down to a simmer. Keep an eye on the pot — you will know that the quinoa is cooked when there is no more steam coming out from under the lid (around 15 min). Lift the lid and peek to see that all of the liquid is absorbed into the gran. Transfer the quinoa to a bowl and allow it to cool slightly.
Pour about 2 tsp olive oil into another pan, and heat over medium high heat. Add the shallot and sweet peppers, and sauté for for a couple of minutes. Add ginger and chopped kale to the pan, stirring to combine with the peppers and to coat with the olive oil. Add 2 Tbsp of water and stir continuously, until the kale is wilted and the color is bright green. Once the kale has wilted, add the vinegar to the pan and stir the mixture, cooking until the liquid is reduced. Salt and pepper to taste.
Transfer the the sauteed pepper-kale mixture to the quinoa and add remaining 2 tsp olive oil and white balsamic vinegar to taste. Serve warm or you can chill and serve up to several days later.