This is terrible. What is this, ginger? I hate ginger. I can’t understand how anyone can eat ginger.~George Costanza
I’m a firm believer that most of life’s situations can be tied to a Seinfeld episode in one way or another. In this scene George is searching through Jerry’s refrigerator, trying to find something to eat, and getting increasingly irritated that he doesn’t have any groceries. He finally takes out some leftover Chinese food and starts to eat it, and the above line is what results. Only if you can imagine George’s disgust in saying this, it’s more like…”What is this, gingah?! I hate gingah!”
Aaron and I LOVE ginger! I’m always looking for ways to use it in my baking and cooking, and every once in awhile I like to grate it fresh just to fill my kitchen with the smell. Here are a few of my favorite ginger things…
We were introduced to this when we traveled to Australia a few years ago, and have since believed it to be one of the best drinks ever! Bundaberg is a family owned soft drink company located in Bundaberg, Queensland, but you can definitely find this little treasure at World Market.
Carrot and ginger soup. I’ll admit, I was skeptical at first, but this is truly one of the best soups I have ever tasted. It’s perfect on a chilly day like today! The first time I ever had it was at The Wild Pear in Salem, Oregon. If you ever find yourself in downtown Salem, you must make this charming little restaurant your lunch stop!
I just love the look of candied ginger. Sitting in a glass jar, they look like jewels!
Any Chinese dish with ginger involved, but especially ginger beef! Yum!
My favorite cookie ever! My mom used to bake these every Christmas season! I carried on the tradition and bake them for Aaron every season as well. I’m so looking forward to baking these sweet treats very soon!
And lastly, these new cookies I tried last night…
Ginger Sugar Cookies! They have little bits of candied ginger in them, and are all kinds of buttery goodness!
Double Ginger Sugar Cookies
(Recipe courtesy of Food & Wine Magazine)
- 2 1/2 cups all-purpose flour
- 1/3 cup finely chopped crystallized ginger (about 3 oz.)
- 1 1/2 tsp. ground ginger
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 sticks unsalted butter, softened
- 1 1/4 cups sugar
- 1 large egg yolk
- 1 tsp. vanilla extract
- In a medium bowl, whisk the flour with the crystallized and ground ginger, baking soda and salt. In a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Beat in the egg yolk and vanilla, scraping the side and bottom of the bowl. Beat in the dry ingredients at medium-low speed. Divide the dough in half. Pat each half into a round, wrap them in plastic and refrigerate for 15 minutes.
- Preheat the oven to 350°. Position the racks in the upper and lower thirds of the oven. On a lightly floured surface, roll out each piece of dough 1/8-inch thick. Using a 2-inch biscuit cutter, stamp out rounds as close together as possible. Arrange the rounds on large baking sheets, about 1 inch apart. Gather the scraps and re-roll, cutting out more cookies.
- Bake the cookies in batches for about 20 minutes, until golden; shift the pans from top to bottom and front to back halfway through baking. Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.
**The cookie dough can be wrapped in plastic and aluminum foil and refrigerated for up to 1 week or frozen for up to 1 month. Thaw in the refrigerator before using. The baked cookies can be stored in an airtight container for up to 1 week or wrapped in plastic and foil and frozen for up to 1 month.