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Crystallized ginger is somewhat of a magical candy from nature usually made from just ginger, sugar and a little heat to bring the two together. It seems there are almost as many crystallized ginger recipes as there are ginger pieces. After doing extensive testing I learned that the key to successful crystallized ginger boils down to three main things:
Sugar Content
You must have at least a 50% mix of sugar to water mixture ratio in order for the
ginger to crystallize properly. I opted for a ratio of 1:3 ratio of sugar to water because I felt this promotes maximum crystallization with just the right amount of sweetness. The sugar content allows the ginger to crystallize and also acts as a preservative. The crystallization also lends a tender, soft and slightly chewy mouthfeel that is especially important.
Time
The ginger should have sufficient time in the hot sugar mixture so it can soften and the sugar syrup can infuse it.
Drying
I’m not one to dredge crystallized ginger in granulated sugar. In my opinion, properly made crystallized ginger has enough naturally crystallized sugars throughout its interior to need additional sugar added to the exterior. In order to promote this sugar crystallization the ginger must be exposed to heat so the excess water evaporates.
Pear chunks, pear purée and ginger come together to compliment each other in this tasty vegan Ginger Pear Muffin recipe. Lemon juice, cinnamon and nutmeg further unify flavors and a touch of vanilla extract brings it all together.As I progress in my vegan baking adventures I strive for quality ingredients that give me as much control as possible over the flavors and textures I'm trying to convey. I also love breaking foods down to their most basic components and building them back up again, learning and getting unnecessarily excited along the way. For some people it's TV. For me it's this sort of food hacking. I recently decided that I wanted to create a high quality vegan butter because I began to tire of the store bought yellow goop that I was so steadily relying on. What if I don't want all that diacetyl flavoring, beta carotene coloring, palm oil and who knows what else? It reminded me of one of my favorite Saturday Night Live skits from the 80's: Happy Fun Ball. "Don't taunt Happy Fun Ball". My vegan butter experimentation ended up being more successful than I imagined. What if I made my own shortening?
Peanut Butter Cookies are my very favorite comfort food. These are absolutely as good as I remember them... minus the eggs, dairy and gluten! Perfection :)
Crusts are the foundation of many desserts so it’s important to treat them seriously. When making a crust for a springform pan, it’s important to have options that pair nicely with your dessert. Regular cheesecakes go great with a graham cracker crust but what if you’re not going the traditional route? That apple caramel cheesecake might be better paired with a ginger snap cookie crust or a walnut crust. What if you’re doing something entirely different from a cheesecake or maybe you have a gluten intolerance? Maybe you want to take it to the next level and make a chocolate mouse with a hazelnut crust! Now you can do almost any type of spring form crust if you have access to dry cookies or nuts based on the recipe below.
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