Recipes tagged with « Ginger »
Rustic Plum Jam
A tactile, hands-on plum spread using partly reworked traditional French jam methods. Adapts quantities and ingredients for a fresher, tangy profile with no refined sugar. Focus on sensory cues, stirring rhythm, and natural set detection over timers. Suitable for vegans, gluten free, and free from nuts and dairy. Good storage knowledge included. Uses rolled substitutions to avoid common mistakes like crystallization or burning. Reduced sugar and added grated ginger for warmth.
Rhubarb Ginger Compote
Tangy rhubarb mixed with fresh ginger and orange zest. Reduced sugar and a splash of apple juice replace some lemon juice. Slow simmer until translucent chunks collapse into a thick, syrupy base. Stir often; risks of sticking high near the end. Bright ruby color fading to soft pink. Fragrant citrus and spicy ginger meld as it thickens. Keeps chilled up to a month or frozen for longer storage.
Choco-Orange Truffle Cake
Dense chocolate orange cake on a crunchy bittersweet biscuit crust. Whipped cream topping with powdered sugar and zesty orange flakes. Slow bake in bain-marie for custardy texture, not fully set. Zest replaced with candied ginger for a spicy twist. Digestive crumbs swapped for almond cookies, boosting flavor depth and texture contrast. Sugar adjusted downward to balance richness. Precise folding and whipping critical for lightness.
Grapefruit Ginger Tonic
A zesty grapefruit tonic with ginger twist, served with a frozen juice cube. Combines fresh ruby grapefruit juice, ginger soda, and a splash of lime. Refreshing, no alcohol needed but easy to spike. Rounded flavors and bright fizz. Aromatic citrus peel garnish elevates the glass. Quick to assemble; relies on fresh, vibrant ingredients. Substitutions include regular soda for ginger soda or lemon juice if grapefruit scarce. Chill all components before mixing to keep fizz intact. Pay attention to aroma and texture cues for best timing.
Pan-Seared Cod Ginger Zucchini
Cod pan-seared with fresh ginger, olive oil, and a touch of butter. Zucchini ribbons wilt slightly in a tangy, slightly spicy sauce made from reduced chicken broth, soy sauce, lime juice, brown sugar, and chili paste. Topped with fresh avocado cubes, green onions and cilantro leaves. The cooking method gives a crisp crust on the fish while the zucchini stays tender-crisp. A quick heat reduction in the pan intensifies flavors before plating.