I can already tell that my winter produce resolution isn't going to last very long. Tonight I had baked sweet potato with a ginger-lime-molasses glaze over rice. I baked two medium sweet potatoes until they were easily pierced by a fork (which I think was about 40 minutes, but don't quote me; this whole thing was rather ad hoc). While they were cooking, I combined about a third of a cup of lime juice, a cup of water, about a tablespoon of molasses, a pinch of sugar, roughly a teaspoon of ground ginger and some indeterminate amount of grated fresh ginger. Had a great quantity of ginger not stuck to the grater, I could tell you more accurately how much it was; I wanted something very gingery, though, and I got it. I threw it in a saucepan and cooked it down until it was reduced to a third and glaze-like, then poured it over the sweet potatoes, which I had cut into rounds, and served it on a bed of rice.
It's often surprising to me just how spicy ginger can be, but it sure is good. Ginger and lime are, of course, classic Thai flavorings, but they both go well with molasses. Perhaps the recent batch of gingerbread that Red made has confused me and the combination is disgusting to normal people, but I don't think so. Yum.
It's often surprising to me just how spicy ginger can be, but it sure is good. Ginger and lime are, of course, classic Thai flavorings, but they both go well with molasses. Perhaps the recent batch of gingerbread that Red made has confused me and the combination is disgusting to normal people, but I don't think so. Yum.
