Spice up your life with a bit of ginger

By ANNE LONG
© St. Petersburg Times
published October 2, 2002

According to May Byron's Jam Book, ginger "is the root, not the fruit, of the ginger plant, Zingiber officianalis, which is used for culinary and medicinal purposes.

One usually buys the dried root, which has been dug when about a year old and prepared for market -- often losing half its goodness en route between the ground and the grocer, by methods it were too unkind to mention.

"But the young, green, tender roots are also procurable; and these are what one should take for preserving or candying. They are exceedingly delectable when so dealt with; and (to most people) extremely comforting and wholesome.

Ever since the spacious days of great Elizabeth we have employed that ginger which is 'hot i the mouth.'

"Ginger, however, is chiefly used for preserves in conjunction with some fruit ingredient."

Nancy Eggert of Dunedin sent this information, a perfect launching point for the lemon and ginger marmalade, pear lemon ginger jam and ginger apricot preserve recipes below.

Ovenia Turson asked for a recipe for pumpkin pie made with apples and pecans. We have not received that one, but Sheila Goodbrand has shared her recipe for pumpkin crumb cake with apples.

It sounds like a perfect fall dessert.

Sheila suggests Libby's booklet "Favorite Pumpkin Recipes Cookbook" or the Web site www.verybestbaking.com for additional recipes.

In the meantime, Ovenia would be pleased if you would check your files for the pie recipe.

For: Rita Traeger of Seminole.

From: Elizabeth McKay of Tampa.

Recipe: Lemon and Ginger Marmalade from Harrods Book of Jams, Jellies and Chutneys.

Lemon and Ginger Marmalade

• 1-1/2 pounds lemons
• 2 quarts water, divided
• 2 ounces (2 inches) fresh ginger
• 2 pounds (51/3 cups) sugar
• 1-1/2 cups finely chopped crystallized ginger

Wash and cut the lemons in quarters. Cut the pith off the rind and reserve it. Cut the rind into fine shreds with a sharp knife or in a food processor. Put the rind in a large bowl. Cut the fruit finely, reserving the seeds. Add the fruit to the bowl and cover with 11/2 quarts of the water. Soak the seeds and pith separately in the remaining water for six hours.

Tie the fresh ginger in a cheesecloth bag. Strain the water from the seeds and pith into a preserving kettle and add the bag of ginger. Put in the fruit and rind with its soaking water. Bring to a boil, cover and simmer for 30 to 40 minutes.

Remove the bag and strain the lemon mixture through a jelly bag for two hours.

Add the sugar and crystallized ginger. Stir over a low heat until the sugar has dissolved. Bring to a boil and boil rapidly for about 10 minutes, stirring occasionally, or until setting point is reached.

Pack the marmalade into hot, clean jars, leaving 1/2-inch head room. Wipe the jars carefully with a clean cloth. Adjust the lids and process in a boiling water bath for 10 minutes. Complete the seals if necessary and let cool. Makes 5 pounds.

From: A.M. Conroy of Inverness.

Recipe: Pear Lemon Ginger Jam.

Pear Lemon Ginger Jam

• 5 cups Bartlett pears, peeled, chopped
• 1 tablespoon lemon zest
• 2 tablespoons ginger root, grated
• 1/4 cup lemon juice
• 1/4 cup crystallized ginger, minced
• 1 box powdered light fruit pectin
• 3-1/2 cups sugar, divided

Place pears, zest, ginger root and lemon juice in saucepan over high heat. Stir in light fruit pectin and 1/4 cup sugar. Bring to a full boil over high heat and add remaining sugar. Bring back to a full, rolling boil and stir constantly for 1 minute. Remove from heat, skim off any foam. Ladle into hot, sterilized jars. Process as directed in the preceding recipe.

From: Linda Youell of Lecanto.

Recipe: Ginger Apricot Preserves, from the 1997 Christmas cookbook prepared by the Blue Flame Kitchen in Edmonton, Alberta.

Ginger Apricot Preserves

• 1-1/2 cups dried apricots
• 3-1/2 cups water
• 7 cups sugar
• 2/3 cup chopped candied ginger
• 1 teaspoon butter
• 2 pouches liquid pectin (Certo)

Combine apricots and water; let stand overnight. Drain, reserving liquid. Add enough water to reserved liquid to make 4 cups. Finely chop apricots in a food processor using an on/off motion. Do not puree.

Combine apricots, liquid, sugar and ginger in a Dutch oven. Bring to a boil over high heat, stirring to dissolve sugar. Boil hard for 3 minutes, stirring constantly. Add butter to reduce foaming. Remove from heat and stir in the pectin. Stir and skim for 5 minutes.

Ladle into hot sterilized jars, leaving 1/4-inch head space. Remove air bubbles with a spatula. Wipe jar rims thoroughly.

Seal and process in a boiling water bath for 10 minutes.

Yield: 10 cups.

For: Ovenia Turson of Dunedin.

From: Sheila Goodbrand of Largo.

Recipe: Pumpkin Crumb Cake with Apples.

Pumpkin Crumb Cake with Apples

Crumbs:

• 3 tablespoons all-purpose flour
• 3 tablespoons brown sugar, packed
• 1-1/2 tablespoons chilled butter, cut into small pieces

Cake:

• 3/4 cup granulated sugar
• 1/2 cup fresh pumpkin puree
• 3 tablespoons butter, softened
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 large egg
• 1 large egg white
• 1-1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup buttermilk
• Cooking spray
• 2 cups thinly sliced Rome apples (about 1/4 pound)

To prepare crumbs, combine the flour and brown sugar in medium bowl. Cut in the butter with pastry blender or 2 knives until mixture resembles coarse meal. Set aside.

To prepare the cake, beat the granulated sugar and the next seven ingredients with an electric mixer at medium speed until well-blended. Combine the flour, baking powder, baking soda and salt in a medium bowl, stirring with a whisk.

Alternately add the flour mixture and buttermilk to the sugar mixture, beginning and ending with the flour mixture; mix after each addition.

Pour batter into a 9-inch round cake pan that has been coated with cooking spray. Arrange apple slices in a spokelike fashion on top of batter. Sprinkle with crumb mixture.

Bake at 350 degrees for 55 minutes or until wooden pick inserted in the center comes out clean. Cool in pan for 10 minutes on a wire rack.

Yield: 8 servings.

Recipe requests

Cuban black bean and pickle salad is the recipe Grace Pickering of Port Richey lost in moving. This is her grandson's favorite, and she would love to have a replacement recipe.

Pepparkakor, a crispy Swedish cookie, is the recipe on the wish list of Nancy Eggert of Dunedin.

Sandi Loomis of Gulfport loved the Portuguese soup served at the Moors Restaurant in Provincetown, Mass.

The restaurant is closed, and her recipe has been lost. Portuguese sausage, beans and kale are among the ingredients.

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