Ginger is the root stalk of a tropical plant. Available as a fresh root, powdered, preserved, or crystallized, it has a sweet, fragrant aroma. Ginger root does not have to be peeled before using.
Use to flavor tea, adding a strip of lemon or orange. Use in salad dressings for fruit and poultry, in marinades, sauces, chutnies, jams, cookies, and cakes. Rub onto beef or pork roasts before cooking them. Add to mashed carrots, sweet potatoes, or acorn squash. Combine with cinnamon and nutmeg in cooking desserts.
Storage - fresh ginger root can be stored up to four weeks in a plastic bag in the refrigerator or cut into chunks, covered with dry sherry in a jar, and refrigerated. An unopened jar of preserved ginger, and dried, powder, or crystallized ginger in jars can be stored in a cabinet or pantry up to one year for optimum quality; refrigerate an opened jar of preserved ginger.
Baked Trout with Ginger Sauce
4 whole dressed trout (about 10 oz. each)
1/3 cup catsup
1/3 cup sugar
3 - 4 Tbsp. grated fresh ginger root
2 Tbsp. distilled white vinegar
2 Tbsp. dry sherry
2 tsp. cornstarch
2 tsp. soy sauce
4 thinly sliced green onions and tops
Arrange fish in baking dish. Heat remaining ingredients, except onions, to boiling in saucepan; stir in onions and spoon over fish. Bake at 350 degrees until fish is tender and flakes with a fork, 20 - 25 minutes. Serves 4
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