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Ginger & Brown Sugar

Guest Chef: Jody Adams.You can knock on just about any door at the holidays in this country and find today's master ingredients holding court on the sideboard on this week's SIMPLY MING. They met during the days of the spice trade and they haven't been apart since: from the East, ginger and from the West, brown sugar. Ming will pair the two to take on both sweet and savory duty when he makes Wok-stirred Gingered Chicken with Brown Sugar Rice, Flambeed Ginger Peach Sundae with Brown Sugar Cookies and Ginger-Brown Sugar Pound Cake. And as if that weren't enough, Top Chef contender Jody Adams will join Ming to work her magic with ginger and brown sugar in her own dish, Sweet and Sour Ginger Bluefish.



A recipe from today's show:


Flambéed Ginger Peach Sundae with Brown Sugar Meringue Cookies
gingerpeaches

Ingredients:

Yields: Serves 4
4 tablespoons unsalted butter
1 tablespoon fresh minced ginger
3 tablespoons granulated sugar
4 peaches, pitted, quartered
Splash Gosling's dark rum or juice of 1 lemon
Best quality store-bought vanilla ice cream
Cracked black pepper
Brown sugar Meringues

For Brown Sugar Meringues
Yields: 12 cookies
2 large egg whites, at room temperature
1 cup packed brown sugar
pinch of kosher salt


Instructions:

  1. In a sauté pan over medium-high heat, melt butter and add ginger and sugar and stir to dissolve. Add peaches and cook for about 1 minute. Add rum and flambé (or lemon juice).
  2. To serve, scoop your favorite vanilla ice cream into a bowl, top with peach flambé and brown sugar cookies and freshly cracked black pepper.

For Brown Sugar Meringues

  1. Preheat oven to 275 conventional.
  2. In the bowl of a very clean stand mixer fitted with a whisk, whip egg whites until stiff. Gradually add brown sugar, crumbling between fingers as you add to bowl. Add salt and continue whipping until meringue is stiff and glossy.
  3. Using two tablespoons, scoop meringue onto parchment-lined cookie sheet. Bake in middle of oven for about 1 hour and 10 minutes convection or 1 1/2 hours conventional or until meringue cookies are dry in the center.
  4. To check, using a spatula, lift a cookie off parchment; if cookie comes off cleanly and bottom is uniform in color, it is dry; if center looks darker, it is not completely dry; continue cooking. Let cool and store in airtight container for up to one week if not using immediately.



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