November 2011

Grating Fresh Ginger

Used in cooking around the world, ginger is revered for its zesty flavor. This versatile root works well in both savory and sweet dishes.  It can either be a dominant flavor, or provide a milder essence paired with other ingredients like maple syrup or even tomatoes.

When shopping for ginger, make sure there are no soft spots. Mature ginger root has a tough skin that must be peeled away.  To prepare ginger for cooking and baking, simply remove the thin, bark-like skin by rubbing it with a spoon or the back of a knife. Since it can be quite fibrous, and a little goes a long way, fine grating is often the best solution. Cut a sizable chunk and grate with the narrow, rasp-style Microplane grater.   You can also use one of the fine Microplane paddle graters found in our Gourmet or Professional series.  This freshly grated ginger makes a paste that melts and melds into your ingredients quickly. When you want the ginger to have more texture and bite, use one of our Medium Ribbon Graters.

Video Links for Preparing Fresh Ginger

How to Grate Ginger Root

How to Prepare Fresh Ginger

How to Peel Fresh Ginger Root

How to Chop Fresh Ginger

Grate Ginger Giveaway!
 

We like you...won't you like us too?  Connect with us on Facebook and you will receive timely information on new items from Microplane, recipes, tips and advanced notice on product specials.

Win a Microplane Premium Classic 3 Pc Set

Need another reason to like us on Facebook?  You can be entered into our Grate Ginger Giveway where we will randomly select 3 people who will each receive Microplane's Premium Classic gift set which includes the iconic Zester/Grater, Ribbon and Extra Coarse Graters.

You will truly be thankful for these essential tools that make fast work out of not only ginger but a variety of cheeses, spices and a host of other foods. Click here to enter now through November 25!

Lemon Ginger Almond

Upside Down Cake

Thinly sliced lemons turn into a caramelized topping in this intriguing cake.

- Courtesy of Relish.com

Topping:         

2 lemons

3 Tablespoons butter, melted 2/3  Cup firmly packed light brown sugar

1/2 Cup slivered almonds

1/2 Cup whole almonds

1 piece (1 1/2-inch) fresh ginger, peeled and coarsely grated
Cooking spray

Cake:

1/3   Cup butter, softened

2/3   Cup sugar

1  Egg

1/2   Teaspoon vanilla extract

1/2   Teaspoon almond extract

1 1/2   Cups all-purpose flour

1/2   Teaspoon baking soda

1    Teaspoon baking powder

1/4   Teaspoon salt

1      Cup buttermilk

Prep Time - 20

Cook Time - 45

Instructions:

1. Preheat oven to 350F.
2. To prepare topping, finely grate lemons; set zest aside. With a sharp knife, remove white pith from lemons. Thinly slice, discarding seeds.
3. Coat a 10-inch cast-iron skillet or 9-inch springform pan with cooking spray (wrap bottom with foil to prevent leaks). Pour in melted butter. Arrange lemon slices in a concentric pattern over butter. Sprinkle with brown sugar, slivered almonds.
4. To prepare cake, place whole almonds, reserved lemon zest and ginger in a food processor; pulse until slightly moist and combined.
5. Place butter and sugar in a large bowl; beat with a mixer at medium speed until fluffy. Add egg and extracts; beat until blended.
6. Sift together flour, baking powder, baking soda and salt. Add flour mixture to butter mixture alternately with buttermilk, beating at low speed after each addition. Stir in almond mixture.
7. Pour batter on top of lemons. Bake 45 to 50 minutes, until top is golden brown and a wooden pick inserted in the center comes out clean.
8. Remove from oven, cool 5 minutes, and invert onto a serving plate.