Jars of stem ginger

clare64

My DH was making a pud using just 2 pieces of stem ginger but the whole of the syrup in the jar, We now have 4 jars of very expensive stem ginger but with no syrup.I have looked online but all the receipes that I can find state that you have to use the syrup. Does anyone here have any ideas?
Many thanks
Clarexx

redfox

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theoretica

Slice thin and coat in chocolate. Chop up fine for ginger bread or fruit cake. Slice, toss in sugar, dry and nibble as crystallised ginger.

Or just ignore the recipes and replace the syrup with a little sugar and a drip of water.

nuatha

clare64 wrote: »

My DH was making a pud using just 2 pieces of stem ginger but the whole of the syrup in the jar, We now have 4 jars of very expensive stem ginger but with no syrup.I have looked online but all the receipes that I can find state that you have to use the syrup. Does anyone here have any ideas?
Many thanks
Clarexx

I add finely diced stem ginger to biscuits and cakes where I want a richer ginger flavour.
So a recipe like this would have a piece of ginger finely chopped and mixed through. Or Twinks Hobnobs would have chopped ginger (along with a teaspoon of ground ginger) added then be half coated in plain chocolate.
HTH

You could also try making up a simple stock syrup (sugar and water) and rebottling the ginger.

zzzLazyDaisy

This is a recipe that calls for stem ginger. The syrup is reserved for the sauce, but you could use a different sauce recipe, or just serve it with icecream

http://www.womanandhome.com/recipes/291157/sticky-stem-ginger-pudding-recipe

I am also a fan of choc ginger (has to be the bitter dark choc, the best and possibly the cheapest is Aldi's own). I wouldn't slice the ginger though, I just skewer a chunk on a cocktail stick and coat it, pop on a tupperware lid or similar in rows and pop in the freezer for three or 4 mins.

This recipe calls for chopped crystalised stem ginger, but I see no reason why you can't use ordinary stem ginger instead.

http://allrecipes.co.uk/recipe/7790/crispy-stem-ginger-biscuits.aspx

Or stem ginger icecream (if you omit the syrup it just means the ice-cream will be harder and will need to be taken out of the freezer to thaw slightly before serving

http://beingcreative.me.uk/ginger-and-syrup-ice-cream.html

Actually, thinking about it, I can't see any reason why you can't just freeze the left over stem ginger in small parcels and use it as and when you need it.

clare64

Thanks everyone
I have used the ginger up by making the lovely biscuits in zzzLazyDaisy's post, changing my Twinks hobnobs by putting in both ground ginger and some of the stem ( I usually put cinnamon in)and dipped the two leftover pieces in melted chocolate.
As the ginger biscuits were so lovely we will probably buy some more stem ginger in the future just to make them!:D
Clarexx

zzzLazyDaisy

Ooooh! Thanks for the feedback - I haven't tried that recipe, I have a jar in the cupboard so I think I'll give it a go!

JoolzS

I see that you've used up the ginger but this recipe http://www.bbc.co.uk/food/recipes/chocolateandgingerfl_10463 is amazing. Just don't bother using chocolate chips because they melt - broken up normal chocolate works just fine.

I use 60g of ginger (because tbsp of anything chopped never makes sense to me) and a 22cm x 28cm tin (because it doesn't specify a tin size in the recipe). The whole recipe makes approx. 18 x 50g flapjacks for around £3.30 which works out about the same price as the most bog-standard value flapjacks you can buy, and they taste just fabulous (which is something I doubt about most value flapjacks).