Ideas with Stem Ginger

Ever since I had a Christmas part-time job at Williams Sonoma and saw their wonderful Stem Ginger Christmas Pudding Sauce, I have been curious about what stem ginger really is.

Stem ginger is really just fresh ginger stewed in a sugar syrup.  It isn't candied ginger.  Just cooked and sweetened ginger.

Stem ginger is most often used in sweet sauces like these and baking.  However it can also be used in savoury dishes like chicken, fish or curries.  It is nice to have a jar in the refrigerator, so I am reading. 

Peeling ginger was never my favourite kitchen task until I learned how to do it.  Put away all your knives!  Just use a spoon.  Scrape the skin off with a spoon.  It can get into every nook and cranny and you don't waste any of the wonderful flesh.

 Stem Ginger in Syrup

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• 1/2 cup julienned fresh ginger, peeled
• 1/2 cup sugar
• 1 cup water

1. Bring a pot of water to a rolling boil and blanch ginger for 10 seconds.
2. Drain and repeat 2 more times.
3. In a medium saucepan bring sugar and water to a boil.
4. Add blanched ginger and simmer for 20 minutes.
5. Remove from heat.
6. Pour into a container and keep in the fridge until ready to use.

Toffee and Stem Ginger Sauce

1 tablespoon softened unsalted butter
1/4 cup castor sugar
1/2 cup heavy cream
1/4 cup stem ginger, chopped
1/4 cup syrup from the jar of stem ginger

1. Carmelize the sugar in a heavy bottomed pan until it is completely dissolved and turns brown, forming a caramel.
2. Remove from the heat and very carefully add a knob of butter.
3. Whisk in the double cream. Once all the bubbles have gone, add the chopped ginger and syrup. Return to the heat to dissolve any remaining caramelized sugar, stirring occasionally.
4. Cool slightly before serving over a bowl of vanilla ice cream.

Stem Ginger Hard Sauce

• 1 1/2 cups powdered sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon brandy
• 1 tablespoon of stem ginger syrup
• 1 tablespoon chopped stem ginger

Combine all ingredients in small bowl; stir to blend well. (Can be made 4 days ahead. Cover and refrigerate. Bring to room temperature before serving.)