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Tasty apple/currant/ginger pie, trying to up the ginger.

post #1 of 8
Thread Starter 

Kinda threw this together and it was really amazing: 

 

Hydrated currants in Domaine de Canton ginger liquor overnight. Diced fresh granny smith and red delicious apple and purged them overnight with sugar. Proceeded in the normal sautéing procedure for fresh apple pie, but added in the reserved liquid from purging apples, and the ginger liquor form the currants.  
If the fact that two picky girls went through a pie and a half in two days, it was a hit.
The color came out really amazing, and the aroma is enticing.

 

But it was a bit light on the ginger component... Thought about next time adding finely minced candied ginger to bring in more of the peppery ginger bite, but I don't want to have any ginger land-mines buried in the pie waiting for an unsuspecting eater to bite into.

post #2 of 8

If you blitz the candied ginger with an immersion blender should eliminate the "ginger bombs" you refer to. Like to use ginger beer, if you need any more ginger than that you may want to check your pulse or get a red headed significant other, lol!

 

Cheers,

 

EDG

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply
post #3 of 8

Get some of this...

 

585.jpg

reduce it to a syrup and add to your filling...

or make a ginger simple syrup, strain it and and add.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #4 of 8

I would be hesitant adding another component to the dish as your girls evidently loved it as it stood (and isn't that what thrilled you about the filling?)

Grate a bit of ginger into the liquor and simmer then add the currants to the pot when you turn it off.

Let this steep overnite and proceed as usual.

Do not be surprised if your fan club pronounce it as "too spicy" tho.

Kids are finicky and are suspicious if something is different than before.

 

mimi

post #5 of 8

I'd agree with flipflopgirl on this one - grated ginger bypasses the problem of ginger 'bombs' and you don't need too much to get a really nice, balanced flavour. Don't be tempted to overdo it though, it's potent stuff!

post #6 of 8
Quote:
Originally Posted by SandSquid View Post
 

Kinda threw this together and it was really amazing:

 

Hydrated currants in Domaine de Canton ginger liquor overnight. Diced fresh granny smith and red delicious apple and purged them overnight with sugar. Proceeded in the normal sautéing procedure for fresh apple pie, but added in the reserved liquid from purging apples, and the ginger liquor form the currants.  
If the fact that two picky girls went through a pie and a half in two days, it was a hit.
The color came out really amazing, and the aroma is enticing.

 

But it was a bit light on the ginger component... Thought about next time adding finely minced candied ginger to bring in more of the peppery ginger bite, but I don't want to have any ginger land-mines buried in the pie waiting for an unsuspecting eater to bite into.

 

Wanted dessert last nite but the cupboard was bare (or so I thought).

Only had ice cream and IMO that is only dessert when it is on top of pie lol.

Did have apples (2 tart and 3 sweet) and raisins, a wrinkled lemon, cider and mincemeat spices.

Remembered this thread so threw together a topping of sorts.

Hit the spot.

Love last min look in the fridge and toss together dishes!

 

mimi

post #7 of 8
Taking wrinkled stuff and creating a delicious dish,
Thats what its all about. Great job Mimi!
post #8 of 8

 

There is this one taco truck in town that has a pretty shady rep.

Ya think?

 

 

mimi

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