Ginger wine
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Ginger wine
I've just been given a bottle of ginger wine and I've got another half full bottle in the drinks cupboard!
I only ever use it once in a blue moon to make a whiskymac. Does anyone have any other ideas for using it?
I only ever use it once in a blue moon to make a whiskymac. Does anyone have any other ideas for using it?
- Stokey Sue
- Posts: 4139
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Ginger wine
I used to buy frozen melon balls and defrost them in a bath of Crabbie's - worked as a starter or a dessert
Cubes of fresh melon would also be nice (honey dew or piel de sapo ideally)
I'm sure I once made a ginger trifle that used it, but it was years ago & I can't remember the detaisl 9I htink it was a Good Housekeeping recipe)
I am sure you could bake pears in it too - pears and ginger are magic together
Cubes of fresh melon would also be nice (honey dew or piel de sapo ideally)
I'm sure I once made a ginger trifle that used it, but it was years ago & I can't remember the detaisl 9I htink it was a Good Housekeeping recipe)
I am sure you could bake pears in it too - pears and ginger are magic together
Re: Ginger wine
A friend of ours was a definite fan of Crabbie's (rather than Stones) and would serve it in shot glasses, neat, to sip or swallow with the dessert meringues he'd make - the lovely individual ones, chewy in the middle.
Aside from that, I like it added to some types of fresh or tinned/bottled fruit salads (very 70's), like peaches, lychees or guavas, pineapple, melon. Or a spot added to custard to go over a vanilla sponge pud or rhubarb (pref fresh cooked).
I imagine it could be made into an egg nog instead of using whiskey, or even a ginger "brandy" Alexander.
No good if you don't like ginger though I love ginger and could drink it with bitter lemon like a whiskey sours.
Aside from that, I like it added to some types of fresh or tinned/bottled fruit salads (very 70's), like peaches, lychees or guavas, pineapple, melon. Or a spot added to custard to go over a vanilla sponge pud or rhubarb (pref fresh cooked).
I imagine it could be made into an egg nog instead of using whiskey, or even a ginger "brandy" Alexander.
No good if you don't like ginger though I love ginger and could drink it with bitter lemon like a whiskey sours.
Re: Ginger wine
Here's a savoury suggestion which uses quite a lot of ginger wine:
http://www.waitrose.com/home/recipes/re ... anise.html
I made it once, but don't remember much about it, which means it was probably not bad, but not quite to our family's taste, otherwise I would have noted on the recipe card that it was something to make again!
This apple and ginger wine cake is good too, but don't bother with the topping unless you are going to eat the cake all at once:
http://www.telegraph.co.uk/foodanddrink ... ecipe.html
Here's my version:
http://mainlybaking.blogspot.co.uk/2011 ... -loaf.html
http://www.waitrose.com/home/recipes/re ... anise.html
I made it once, but don't remember much about it, which means it was probably not bad, but not quite to our family's taste, otherwise I would have noted on the recipe card that it was something to make again!
This apple and ginger wine cake is good too, but don't bother with the topping unless you are going to eat the cake all at once:
http://www.telegraph.co.uk/foodanddrink ... ecipe.html
Here's my version:
http://mainlybaking.blogspot.co.uk/2011 ... -loaf.html
The blog which does what it says on the tin:
http://mainlybaking.blogspot.co.uk/
http://mainlybaking.blogspot.co.uk/
- Joanbunting
- Posts: 4986
- Joined: Wed Apr 25, 2012 8:30 pm
- Location: Provence
Re: Ginger wine
I too love ginger wine and years ago used to make an almost instant pudding using it.
You simply take a packet of gingernuts and some whipped cream. Pour some ginger wine into a bowl and quickly dip in the biscuits - don't let them go soggy spread one side of the biscuit with whipped cream then dunk the next and stick it to the first, spread that one with cream and continue until you have a roll of the size you want.
Mask the whole lot with more cream and decorate with chopped stem ginger. Chill until needed.
You simply take a packet of gingernuts and some whipped cream. Pour some ginger wine into a bowl and quickly dip in the biscuits - don't let them go soggy spread one side of the biscuit with whipped cream then dunk the next and stick it to the first, spread that one with cream and continue until you have a roll of the size you want.
Mask the whole lot with more cream and decorate with chopped stem ginger. Chill until needed.
Re: Ginger wine
Thanks for the ideas! All sound lovely. Some yummy sounding puds/cake there.
Not sure about drinking it neat - I have always mixed it with scotch or irish whisky for the ubiquitous "mac". I will experiment with other spirits (as Jeral has suggested) and perhaps invent a Moscow Mac Mule
I am especially intrigued by Suelle's savoury beef recipe. I could have imagined something with pork or ham and ginger wine rather than beef! Might give that one a go.
Not sure about drinking it neat - I have always mixed it with scotch or irish whisky for the ubiquitous "mac". I will experiment with other spirits (as Jeral has suggested) and perhaps invent a Moscow Mac Mule
I am especially intrigued by Suelle's savoury beef recipe. I could have imagined something with pork or ham and ginger wine rather than beef! Might give that one a go.
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