Ginger Tahini Sauce


Ginger Tahini Sauce

IMG_E2496.JPG

This simple sauce comes from our awesome friend Julia Plord who you need to have cook for you sometime. It comes together quickly with little effort. Try it on soba noodles, over rice, or as a salad dressing, especially with spicy greens like mustard. 

4 tablespoons tahini

2 tablespoons Queen George’s, minced

2 tablespoons tamari

2 tablespoons fresh lemon juice

2 tablespoons Queen George’s ginger syrup

1 clove garlic, minced

2 tablespoons (hot) water

Combine all ingredients in a jar, and give it a shake. Simple as that. If your tahini is cold, try using hot water to make blending a little easier. 

Gingered Apple Dutch Baby

Gingered Apple Dutch Baby

This recipe is easier than it sounds and so worth the effort. Perfect for a weekend brunch.

Ingredients:

2 to 3 tart apples, peeled, cored, and roughly chopped

4 tablespoons sugar, divided

4 tablespoons Queen George’s, chopped

1 teaspoon cinnamon

½ teaspoon ground ginger

⅓ cup butter

⅓ cup brown sugar

¾ cup flour

½ teaspoon salt

1 cup whole milk

½ teaspoon vanilla extract

5 eggs

Heat the oven to 400°F. Peel, core, and chop the apples. You should have about 3 cups.

In a small bowl, mix 3 tablespoons of sugar with the cinnamon, the Queen George’s and powdered ginger, and set aside.

Cut the butter into chunks and place them in a deep cast iron skillet. Put the skillet in the oven for 3 to 4 minutes, or until the butter is melted. Take the pan out of the oven and sprinkle the 1/3 cup brown sugar over the melted butter. Carefully spread the apples on top of the brown sugar and sprinkle the cinnamon-sugar-ginger mixture over the apples. Put the pan back in the oven to caramelize the apples and sugar.


Meanwhile, whisk the flour with the remaining tablespoon of sugar and the salt. Gradually add the milk, whisking constantly with a large wire whisk to beat out any lumps. When the flour is smoothly incorporated into the milk, beat in the vanilla and the eggs, one by one. Beat by hand for 2 minutes, or until foamy. Let the batter rest for 5 minutes. By now the sugar should be bubbling around the apples.

ginger dutch baby

Take the pan out of the oven and pour the batter over the apples. Bake for about 20 more minutes, or until center is set and sides are lightly browned. The dutch baby will puff up dramatically but fall a few minutes after you take it out of the oven.

Serve warm, with plain yogurt for breakfast or with a scoop of ice cream for dessert.

Ginger Pork Bowls

IMG_E2487.JPG

Vietnamese Pork Bowls

Make these tonight. You won’t be disappointed.

For the pork:

1 ½ tablespoons cooking oil

½ cup onion, minced

1 tablespoon Queen George’s, minced

2-3 cloves garlic, minced

1 hot chili pepper, minced, or sub ½ teaspoon chili flake

1 pound ground local pork

3 tablespoons Queen George’s ginger syrup

2 tablespoons brown sugar

2 tablespoons fish sauce

To serve:

Cooked white rice

Shredded cabbage

Julienned carrots

Thinly sliced green onion (green part)

Sriracha

Heat the oil over medium high heat. Add the minced onion, Queen George’s, garlic, and chili. Saute 2 minutes or until slightly soft. Add ground pork, ginger syrup, sugar, and fish sauce, break up the meat, stirring occasionally until thoroughly browned. Then leave it undisturbed until the sugars start to caramelize. A little char is nice. 

Meanwhile, steam some rice, and prep your veggies. Assemble the rice bowls, topped with sriracha to taste. Yum.










Queen G's Citrus Marinade

Citrus Marinade


This versatile sauce is delicious for marinating fresh local fish or meat (Note-not good on unsustainable meat, because nothing is, don’t eat that, buy local and humane dawg), as a stir fry sauce, or to toss your veggies in before grilling.

Ingredients:

2 green onions, thinly sliced

A few cloves of garlic, chopped

3 tablespoons Queen George’s, chopped ginger slices

2 tablespoons Queen George’s ginger syrup

2 tablespoons sesame oil

4 tablespoons cooking oil

2 tablespoons soy sauce

1 tablespoon sriracha or chili garlic sauce

Any combination of orange, lime, and lemon, both zest and juice

Mix all ingredients to combine.

Hotter Toddy

Queen George’s Hotter Toddy

This toddy turns up the heat with ginger slices, spice and everything nice.

Ingredients:

A few slices Queen George’s ginger and turmeric in syrup

1 ½  ounces whiskey, bourbon, or rye

1 ounce Queen George’s ginger syrup

½ ounce fresh lemon juice

¼ ounce aromatic bitters


Put the kettle on. Muddle a few slices of ginger and turmeric in the bottom of your mug. Add the other ingredients, and then 8 ounces hot water or to your taste. Curl up and enjoy.


IMG_E2490-1.JPG

Ginger Oat Scones

Ginger Oat Scones

Ginger Oat Scones

These Scottish-style scones are warming, filling, and just slightly sweet.

Ingredients:

2 cups all-purpose flour

1 heaping cup old-fashioned oats

2 tablespoons white sugar

1 tablespoon baking powder

1 teaspoon ground ginger

½ teaspoon baking soda

½ teaspoon salt

½ cup cold butter, cut into cubes

⅔ cup heavy cream, plus more for brushing

¼ cup Queen George’s sliced ginger and turmeric, drained and chopped

2-3 tablespoons Queen George’s ginger sugar

Preheat the oven to 400 degrees, and line a baking sheet with parchment. 

In a large bowl, whisk together the dry ingredients. Work in the cold, cubed butter with your fingertips until the mixture is crumbly. Combine the chopped ginger and turmeric with the heavy cream. Pour the wet mixture into the dry, and mix with a fork until just combined. If the mix seems very dry, add another tablespoon of heavy cream to bind.

Turn out the dough onto a lightly floured surface and pat into a 1-inch thick round. Cut into 8-12 wedges, and carefully transfer to the parchment. Brush the tops of the scones with heavy cream and sprinkle with ginger sugar. 

Bake for 18-20 minutes or until the undersides are golden. 



You wanted the best, and now its available. You may have the best.

You wanted the best, and now its available. You may have the best.

Hi instasnappers,

IT department here to let you know that you may now purchase our fine products on this here website. Dang. Don't believe me? Well just go ahead and try it. We heard your mom would like a jar.(Dayuum) Or anyone for that matter.  

 

Dangalang Y'all, new website.

Well howdy internet public. Would you just look at this new website we have. Believe or not we made it. I know your thinking, "hows that possible, it looks so cool?" well welcome to the future. Also look for our cool new, totally awesome, neat, boss, cool, sweet new webstorething to go online here soon. Your gonna be able to order ginger right to your home. What a crazy world right.