Corn Sauté with Ginger, Garlic & Fresh Cilantro

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  3/4 cup thinly sliced scallions (white and light-green parts, from 1 large bunch)
  
  


• 
  
  1 tsp. kosher salt; more to taste
  
  


• 
  
  2 slightly heaping cups fresh corn kernels (from 4 medium ears)
  
  


• 
  
  2 Tbs. minced fresh ginger
  
  


• 
  
  2 to 3 tsp. minced garlic
  
  


• 
  
  Scant 1 tsp. minced serrano chile (include the ribs and seeds for a spicier dish)
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  One-half lime
  
  


• 
  
  Freshly ground black pepper
  
  

Melt 1 Tbs. of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium heat. Add the scallions and 1/2 tsp. of the salt and cook, stirring occasionally, until the scallions are soft and lightly browned, about 3 min.

Add the remaining 1 Tbs. butter and the corn, ginger, garlic, serrano, and the remaining 1/2 tsp. salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.)

Remove the pan from the heat, add all but about 1/2 Tbs. of the cilantro, a good squeeze of the lime, and a few generous grinds of pepper. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lime. Serve warm, sprinkled with the remaining cilantro.

Corn Sauté with Ginger, Garlic & Fresh Cilantro

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  3/4 cup thinly sliced scallions (white and light-green parts, from 1 large bunch)
  
  


• 
  
  1 tsp. kosher salt; more to taste
  
  


• 
  
  2 slightly heaping cups fresh corn kernels (from 4 medium ears)
  
  


• 
  
  2 Tbs. minced fresh ginger
  
  


• 
  
  2 to 3 tsp. minced garlic
  
  


• 
  
  Scant 1 tsp. minced serrano chile (include the ribs and seeds for a spicier dish)
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  One-half lime
  
  


• 
  
  Freshly ground black pepper
  
  

Melt 1 Tbs. of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium heat. Add the scallions and 1/2 tsp. of the salt and cook, stirring occasionally, until the scallions are soft and lightly browned, about 3 min.

Add the remaining 1 Tbs. butter and the corn, ginger, garlic, serrano, and the remaining 1/2 tsp. salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.)

Remove the pan from the heat, add all but about 1/2 Tbs. of the cilantro, a good squeeze of the lime, and a few generous grinds of pepper. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lime. Serve warm, sprinkled with the remaining cilantro.

Pear Ginger Cake with Whipped Cream and Rum-Caramel Glaze

It’s a triple-decker stunner that features a soft, tender cake with fresh pears and homemade ginger folded into the batter, and a billowy whipped cream filling and frosting. All is topped with luscious rum-caramel glaze.

For the cake

• 
  
  12 oz. (1-1/2 cups) unsalted butter, softened; more for the pans
  
  


• 
  
  1 lb. 2 oz. (4 cups) all-purpose flour
  
  


• 
  
  4-1/2 tsp. baking powder
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  3 cups granulated sugar
  
  


• 
  
  6 large eggs, at room temperature
  
  


• 
  
  3/4 cup whole milk, at room temperature
  
  


• 
  
  1 lb. firm-ripe Anjou or Bartlett pears (about 2 small pears), peeled, cored, and cut into 1/2-inch dice
  
  


• 
  
  5 oz. (1 cup) finely chopped Candied Ginger 
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  

For the caramel glaze

• 
  
  1-1/2 cups granulated sugar
  
  


• 
  
  1/4 tsp. fresh lemon juice
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter, at room temperature
  
  


• 
  
  3/4 cup heavy cream
  
  


• 
  
  1-1/2 Tbs. dark rum
  
  


• 
  
  Pinch of kosher salt
  
  

For the whipped cream

• 
  
  6 cups heavy cream
  
  


• 
  
  7 oz. (2 cups) confectioners’ sugar
  
  


• 
  
  2-1/2 oz. (1/2 cup) coarsely chopped Candied Ginger for garnish
  
  

Make the cake

Position racks in the bottom and top thirds of the oven and heat the oven to 350°F.


Butter three 9x2-inch round cake pans and line each with a parchment round. Butter the parchment.


In a large bowl, stir the flour, baking powder, and salt.


Using stand mixer fitted with the paddle attachment, cream the butter and sugar on medium high until light and fluffy, about 3 minutes. Add the eggs one at a time, beating for 30 seconds after each addition.


On low speed, add the flour mixture to the butter mixture in three increments, alternating with the milk in two increments, starting and ending with the flour. Beat on low speed between each addition until just incorporated. The batter will be thick and fluffy. Stir in the pears, candied ginger, and vanilla.


Divide the batter evenly among the three prepared pans. Level the batter with a spatula. Set two pans on the top rack and the third on the lower rack. Stagger the pans on the oven racks so that no pan is directly over another. Bake, swapping and rotating the pans’ positions after 20 minutes, until a toothpick inserted in the center of each cake comes out clean, 40 to 45 minutes. Cool on racks for 30 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.

Make the caramel glaze

Fill a cup measure with water and put a pastry brush in it. In a heavy-duty 3-quart saucepan, stir the sugar, lemon juice, and 1/3 cup cold water. Brush down the sides of the pan to wash away any sugar crystals. Bring to a boil over medium-high heat and cook, occasionally brushing down the sides of the pan, until the mixture starts to color around the edges, 5 to 8 minutes. Gently swirl the pan once to even out the color and prevent the sugar from burning in isolated spots so that the sugar caramelizes evenly. Brush down the sides of the pan if the sugar threatens to burn. Continue to cook until the sugar turns medium amber, about 30 seconds more. (Once the mixture begins to color, it will darken very quickly so keep an eye on it.)


Reduce the heat to low and carefully stir in the butter. It will bubble up. Keep stirring until the bubbles settle down, then add the cream a couple of tablespoons at a time, stirring to combine after each addition. Continue stirring until the caramel is smooth, about 2 minutes.


Remove from the heat and stir in the rum and salt. Strain the caramel through a fine sieve into a heatproof measuring cup to remove any small pieces of sugar. Cool to room temperature, stirring occasionally. You should have about 1-2/3 cups.

Make the whipped cream

Using a stand mixer fitted with the whisk attachment and a cold bowl, whip the cream on medium speed until it starts to thicken, about 2 minutes. Add the sugar, raise the speed to medium high, and continue to whip until soft peaks form, about 2 minutes more. Raise the speed to high until the cream forms stiff peaks and is very thick, about 30 seconds more.

Assemble the cake

Put a cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while icing. Top the layer with 2 cups of the whipped cream, spreading it evenly with a metal cake spatula almost to the cake’s edge. Put the next cake layer over the filling and spread 2 more cups of the whipped cream over it. Top with the last cake layer and thickly coat the sides and top of the cake with the remaining whipped cream. Refrigerate the cake for 30 minutes.

Glaze the cake

Slowly pour the glaze over the top of the cake, making sure that it covers the top and drizzles down the sides (some of the whipped cream frosting should show through the drizzles on the sides).


Press the coarsely chopped candied ginger pieces in a 1-inch band around the base of the cake for decoration. Remove the waxed paper strips.


Refrigerate the cake for at least 30 minutes and up to 2 hours before serving.

Double Ginger Ice Cream

Do you like ginger? Do you really, really like ginger? This ice cream has a double dose of it: First, the cream is infused with fresh ginger, then chopped crystallized ginger is stirred into the just-churned ice cream.

• 
  
  2 cups heavy cream
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  Table salt
  
  


• 
  
  1/2 cup peeled, thinly sliced fresh ginger
  
  


• 
  
  5 large egg yolks
  
  


• 
  
  1/2 cup chopped crystallized ginger
  
  

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.

Stir in the fresh ginger. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor.

Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.

Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

 Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the ginger slices in the strainer with the spatula to extract as much flavor as possible.

Cool the custard to below 70°F by stirring it over the ice bath. Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions.

Fold the crystallized ginger into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.

Caramel Soufflés with Ginger Crème Anglaise

Flavoring the pastry cream with a simple homemade caramel makes for a sophisticated departure from the usual chocolate soufflés. If you like, you can pair the soufflés with raspberry compote or blood orange sauce instead of the ginger crème anglaise.

For the ginger crème anglaise

• 
  
  1-1/2 cups heavy cream
  
  


• 
  
  1/4 cup granulated sugar
  
  


• 
  
  1/2 vanilla bean, split and scraped
  
  


• 
  
  1 1-inch piece fresh ginger, peeled and sliced 1/8 inch thick
  
  


• 
  
  4 large egg yolks
  
  

For the ramekins

• 
  
  2 to 3 Tbs. unsalted butter, softened
  
  


• 
  
  3 to 4 Tbs. granulated sugar
  
  

For the caramel pastry cream

• 
  
  1/2 cup packed light brown sugar
  
  


• 
  
  1/2 cup heavy cream, heated
  
  


• 
  
  4 large egg yolks
  
  


• 
  
  1 cups whole milk
  
  


• 
  
  3 Tbs. cornstarch
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

For the meringue

• 
  
  8 large egg whites, at room temperature
  
  


• 
  
  1/2 tsp. cream of tartar
  
  


• 
  
  1 oz. (1/4 cup) confectioners’ sugar; more for dusting
  
  

Make the crème anglaise

In a 2-quart saucepan, heat the cream, sugar, vanilla bean seeds and pod, and ginger over medium heat, stirring occasionally, until simmering, about 3 minutes. Remove from the heat, cover, and let sit for up to 30 minutes; the longer it sits, the more intense the ginger flavor will be.

Whisk the yolks in a small bowl until smooth. Return the cream mixture to a simmer over medium heat. Whisk a quarter of the cream into the yolks to warm them. Using a wooden spoon, stir the yolk mixture into the cream. Continue stirring over medium heat until the mixture thickens enough to coat the back of the spoon and an instant-read thermometer registers 170°F to 175°F, about 2 minutes. Immediately remove from the heat and strain through a fine sieve into a bowl. If you want to serve it cold, cover and refrigerate, stirring occasionally, until chilled, about 2 hours.

Prepare the ramekins

Position a rack in the lower third of the oven and heat the oven to
375°F. Generously butter eight 6-oz. ramekins (3-1/2 inches in diameter
and about 2 inches deep). Coat the insides with sugar, tapping out any
excess.

Make the pastry cream

Sprinkle the brown sugar in an even layer on the bottom of a 3-quart heavy-duty saucepan. Cook over medium-high heat, undisturbed, until partially melted, about 3 minutes. Whisk until the sugar melts and begins to darken, 1 to 2 minutes more; remove from the heat.

Carefully whisk in the heavy cream; the caramel will sputter and possibly harden. If it hardens, stir over low heat until melted again. Remove from the heat.

In a medium bowl, whisk together the egg yolks, milk, cornstarch, and salt. Whisk half of the hot caramel into the egg mixture, and then whisk the egg mixture into the pan of caramel. Cook over medium heat, whisking constantly, until the mixture bubbles, about 4 minutes; it's OK if it's lumpy at this point. Continue simmering while whisking until smooth and very thick, about 2 minutes more. Remove from the heat and whisk in the vanilla . Transfer to a large bowl set in a larger bowl of ice water and whisk often until cooled to room temperature, about 10 minutes.

Make the meringue and assemble the soufflés

In a stand mixer fitted with the whisk attachment (or in a large bowl,
using a hand-held electric mixer), beat the egg whites on high speed
until foamy, about 30 seconds. With the motor running, add the cream of
tartar and continue beating until the bubbles become smaller and the
whites almost form soft peaks, 30 to 60 seconds more. With the motor
still running, add the confectioners’ sugar 1 Tbs. at a time and beat
until the whites hold a glossy, pointed, stiff peak when you remove the
beater, about 30 seconds more. If the peak droops, finish whisking them
to stiff peaks by hand to avoid overbeating.

Stir the pastry cream with a large silicone spatula to loosen it, then
stir in a third of the meringue until combined. Gently fold in another
third of the meringue by starting at the edge of the bowl and slowly
bringing the spatula up through the middle of the pastry cream and then
back to the edge of the bowl, rotating the bowl and repeating this
motion until the meringue is mostly incorporated. It's OK if there are a
few white streaks at this point. Add the remaining meringue and fold
until just combined, leaving no white streaks visible.

Divide the soufflé mixture evenly among the prepared ramekins and smooth
the tops with an offset spatula. Run your index finger around the edges
of the ramekins to create a shallow trench. Put the ramekins on a large rimmed baking sheet and bake until
a skewer inserted in the center of a soufflé comes out with just the
tip still wet, 15 to 20 minutes. Dust the soufflés with confectioners’
sugar, if you like, and serve immediately with the sauce.

Broiled Salmon with Ginger-Shiitake Glaze

Though most glazes are applied with a brush, this slightly chunky mixture of sautéed mushrooms and red peppers is spooned over the fish. The honey helps the crust brown, and a splash of vinegar and a spoonful of chili paste perk up the fish, while the vegetables add texture and color.

• 
  
  2 lbs. salmon fillet, skin on
  
  


• 
  
  3 Tbs. canola oil, more for the baking sheet
  
  


• 
  
  1/4 tsp. ground coriander
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 small red bell pepper, finely diced (about 1/4 cup)
  
  


• 
  
  3 scallions, trimmed and thinly sliced (white and green parts separated)
  
  


• 
  
  2 Tbs. finely chopped ginger
  
  


• 
  
  3-1/2 oz. shiitake mushrooms, stemmed and cut into 1/4-inch dice (about 1 cup)
  
  


• 
  
  1/4 cup honey
  
  


• 
  
  3 Tbs. rice vinegar
  
  


• 
  
  1 Tbs. reduced-sodium soy sauce
  
  


• 
  
  1 tsp. Asian chili sauce (like Sriracha)
  
  


• 
  
  1 tsp. cornstarch
  
  

Position an oven rack about 8 inches away from the broiler element and heat the broiler to high.

Oil a large, rimmed baking sheet. Set the salmon skin side down on the baking sheet, sprinkle with 1 Tbs. oil, the coriander, 1/2 tsp. salt, and 1/2 tsp. pepper, and let sit at room temperature while you prepare the sauce.

In a large (12-inch) skillet over medium-high heat, cook the red pepper, scallion whites, and ginger in the remaining 2 Tbs. oil, stirring occasionally, until the red pepper and scallions start to soften and brown, about 3 minutes. Add the mushrooms, raise the heat to medium high, sprinkle with 1/4 tsp. salt, and cook, stirring, until they soften and start to brown, about 3 minutes. Add the honey, vinegar, soy sauce, chili sauce, and 1/4 cup water, and bring to a simmer. Whisk the cornstarch with 1 tsp. water and stir into the glaze. Return to a simmer and cook until the glaze thickens, about 1 minute. Remove from the heat.

Broil the salmon until it starts to brown and becomes almost firm to the touch, about 8 minutes. Momentarily transfer to the stovetop and spoon the glaze over the salmon. Return to the oven and broil for about 1 more minute so the glaze browns and the salmon almost completely cooks through (check by using a paring knife to flake a thicker part of the fillet). Sprinkle with the scallion greens, transfer to a large platter, and serve.

Southeast Asian Grilled Eggplant Salad

This salad is a delicious way to show off the lovely slender shape of Asian eggplants, which readily absorb the ginger-soy dressing that’s spooned over the top.

• 
  
  1/4 cup peanut oil
  
  


• 
  
  1/4 cup fresh lime juice
  
  


• 
  
  3 Tbs. minced shallot
  
  


• 
  
  1 Tbs. fish sauce
  
  


• 
  
  1-3/4 tsp. granulated sugar
  
  


• 
  
  1 to 2 Thai bird chiles, minced, or 1-1/2 to 2 serrano chiles, seeded, minced
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. minced fresh ginger
  
  


• 
  
  1-1/2 Tbs. soy sauce
  
  


• 
  
  1-1/4 lb. long, slender Asian eggplants, trimmed and halved lengthwise
  
  


• 
  
  4 oz. baby lettuces (about 5-1/2 cups)
  
  


• 
  
  10 to 12 oz. cherry or grape tomatoes, halved (about 2 cups)
  
  


• 
  
  1 cup packed fresh basil leaves (preferably Thai basil)
  
  


• 
  
  1/3 cup packed fresh mint leaves
  
  

Prepare a medium-high gas or charcoal grill fire.

In a small bowl, whisk 3 Tbs. of the peanut oil with the lime juice, 2 Tbs. of the shallot, the fish sauce, 3/4 tsp. of the sugar, and the chiles. Season to taste with salt and pepper.

In another small bowl, combine 2 tsp. water with the ginger, soy sauce, the remaining 1 Tbs. shallot, and 1 tsp. sugar.

Arrange the eggplant halves on a rimmed baking sheet, brush both sides with the remaining 1 Tbs. peanut oil, and sprinkle with salt and pepper. Grill the eggplant, covered, until tender, 3 to 5 minutes per side.

Combine the lettuces, tomatoes, basil, and mint in a large bowl. Rewhisk the lime dressing and toss just enough into the salad to lightly coat the greens. Season the salad to taste with salt and pepper. Transfer the salad to a platter and arrange the eggplant over the salad. Spoon the ginger mixture over the eggplant, and serve immediately.

Ginger Chicken Soup

• 
  
  1 1-inch piece fresh ginger
  
  


• 
  
  2 medium cloves garlic, unpeeled
  
  


• 
  
  10 to 12 oz. boneless, skinless chicken thighs, trimmed of excess fat (about 3 medium)
  
  


• 
  
  2 cups low-salt chicken broth
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  2 tsp. fresh lemon juice
  
  


• 
  
  1/4 tsp. Asian chile paste, like sambal oelek or Sriracha
  
  


• 
  
  1/4 cup packed fresh cilantro
  
  


• 
  
  2 Tbs. thinly sliced scallion (green tops only)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 Tbs. mild vegetable oil, like canola or safflower oil
  
  


• 
  
  1 cup packed baby spinach (about 2 oz.)
  
  

Peel the ginger and slice it into four 1/4-inch coins. Using the flat side of a chef’s knife or a meat pounder, smash the coins. Smash the garlic and remove the skin.

In a medium saucepan, com­bine the ginger, garlic, chicken, broth, soy sauce, lemon juice, chile paste, and 1 cup water. Bring to a boil over medium-high heat. Reduce the heat to low and gently simmer until the chicken is cooked through, about 10 minutes. Using a pair of tongs, transfer the chicken to a plate. Use a slotted spoon to remove the ginger and garlic and discard. Keep the broth warm.

Tip:

If you don’t have a mortar and pestle, mince the scallions and cilantro, transfer to a small bowl to combine with the oil, and scrape the mixture back onto a cutting board. Position the blade of a chef’s knife at a 30-degree angle to the board and repeatedly drag the blade over the cilantro mixture using a bit of pressure to mash it.

Finely chop the cilantro and scallion. Put them in a mortar, add a pinch of salt and 2 tsp. of the oil, and pound and mash with the pestle (see tip). Once the mixture begins to blend, add the remaining teaspoon of oil. Continue to grind the pestle into the cilantro mixture until it is aromatic and has the consistency of a paste.

Once the chicken is cool, slice it thinly and portion it into four soup bowls. Return the broth to a simmer and season with salt to taste. Add the spinach to the broth and continue to simmer until it’s wilted, 1 to 2 minutes more. Ladle the broth and spinach evenly over each portion of chicken and then top each with a dollop of the cilantro paste.

Gingerbread Cake with Root-Beer-Poached Pears

Root beer’s aromatic, spicy sweetness makes it a great poaching liquid for pears. Serve both the gingerbread cake and the pears warm or at room temperature. Note: be sure your cake pan has a volume of at least 10 cups.

For the gingerbread

• 
  
  1/2 oz. (1 Tbs.) unsalted butter, softened
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  1 cup vegetable oil
  
  


• 
  
  1/4 cup unsulfured molasses
  
  


• 
  
  3 large eggs
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour
  
  


• 
  
  2 tsp. baking soda
  
  


• 
  
  1 tsp. ground ginger
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  1-3/4 cups packed dark brown sugar
  
  


• 
  
  1 cup root beer, preferably an artisanal brand
  
  

For the pears

• 
  
  4 firm-ripe Bosc pears, peeled, halved, and cored
  
  


• 
  
  Four 12-fl.-oz. bottles root beer, preferably an artisanal brand
  
  


• 
  
  Freshly grated zest of 2 medium lemons
  
  

For Serving

• 
  
  1 cup heavy cream
  
  


• 
  
  1 Tbs. confectioners’ sugar
  
  

Make the gingerbread

Position a rack in the center of the oven and heat the oven to 350°F. Coat an 8- or 9-inch square cake pan (at least 10 cups in volume) with the butter and lightly dust with the granulated sugar. In a small bowl, stir the oil, molasses, and eggs until combined. In a large bowl, whisk the flour, baking soda, ginger, cinnamon, and salt.


In a small pot, bring the brown sugar and root beer to a boil. Meanwhile, add the molasses mixture to the flour and stir to combine. Add the hot root beer mixture and quickly beat until combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 35 to 45 minutes. Let cool in the pan on a wire rack until warm, about 40 minutes. Invert the pan to remove the cake and turn the cake right side up. (The cake may be prepared up to 4 hours ahead.)

Poach the pears

In a medium saucepan, combine the pears, root beer, and lemon zest. Bring the mixture to a slow simmer over medium-low heat and cook until the pears are tender, 20 to 30 minutes. With a slotted spoon, carefully transfer the pears to a plate. Bring the poaching liquid to a boil and boil until reduced to a syrup, about 15 minutes (watch carefully towards the end because it can burn quickly); you should have about 3/4 cup. (The pears and syrup may be prepared up to 4 hours ahead. If the syrup thickens, reheat before serving.)

To serve

In a chilled medium bowl, beat the cream and sugar with a hand mixer until soft peaks form, about 3 minutes. Cut the gingerbread into 8 pieces of whatever size you choose and place one on each of 8 plates. Arrange a pear half against each piece of gingerbread and drizzle each with the syrup. Top with a dollop of whipped cream and serve.

Double Ginger Shortbread Cookies

Ginger two ways—fresh and crystallized—adds a little zing to otherwise classic shortbread.

• 
  
  12 oz. (1-1/2 cups) unsalted butter, softened; more for the pan(s)
  
  


• 
  
  15 oz. (3-1/3 cups) unbleached all-purpose flour
  
  


• 
  
  2 Tbs. cornstarch
  
  


• 
  
  1 tsp. table salt
  
  


• 
  
  5-3/8 oz. (1-1/3 cups) confectioners’ sugar
  
  


• 
  
  2/3 cup finely chopped crystallized ginger
  
  


• 
  
  4 tsp. finely grated fresh ginger
  
  


• 
  
  1 Tbs. pure vanilla extract or paste
  
  

For rectangular cookies, lightly butter the bottom of a straight-sided 9x13-inch baking pan. For wedges, lightly butter two 9-1/2-inch fluted tart pans with removable bottoms.

Combine the flour, cornstarch, and salt in a medium bowl. 

In a stand mixer fitted with the paddle attachment, beat the butter, sugar, crystallized ginger, fresh ginger, and vanilla on medium speed until smooth and creamy, 2 to 3 minutes. Add the flour mixture and mix on low speed until the dough begins to form moist clumps, about 1 minute.

Turn the dough out into the prepared pan (if making wedges, divide the dough between the two pans). Using lightly floured fingertips, press the dough into the pan(s) to form an even layer.

For rectangular cookies, use a bench knife or a paring knife to cut the dough all the way through into 40 bars. With the tines of a fork, prick each bar twice all the way through, spacing the holes evenly and on the diagonal. Lightly flour the tines as necessary to prevent the dough from sticking.

For wedges, cut each pan of dough all the way through to form 12 wedges. With the tines of a fork, prick the wedges three times all the way through, spacing the holes evenly over the dough. 

Freeze the dough while the oven heats. Position a rack in the center of the oven and heat the oven to 325°F.

Bake the dough, rotating the pan(s) halfway through, until the top(s) looks dry and golden-brown, 30 to 40 minutes. Transfer the pan(s) to a rack. Using a paring knife or bench knife, immediately re-cut the cookies along the lines. Cool completely before removing them from the pan(s). 

Caramel Soufflés with Ginger Crème Anglaise

Flavoring the pastry cream with a simple homemade caramel makes for a sophisticated departure from the usual chocolate soufflés. If you like, you can pair the soufflés with raspberry compote or blood orange sauce instead of the ginger crème anglaise.

For the ginger crème anglaise

• 
  
  1-1/2 cups heavy cream
  
  


• 
  
  1/4 cup granulated sugar
  
  


• 
  
  1/2 vanilla bean, split and scraped
  
  


• 
  
  1 1-inch piece fresh ginger, peeled and sliced 1/8 inch thick
  
  


• 
  
  4 large egg yolks
  
  

For the ramekins

• 
  
  2 to 3 Tbs. unsalted butter, softened
  
  


• 
  
  3 to 4 Tbs. granulated sugar
  
  

For the caramel pastry cream

• 
  
  1/2 cup packed light brown sugar
  
  


• 
  
  1/2 cup heavy cream, heated
  
  


• 
  
  4 large egg yolks
  
  


• 
  
  1 cups whole milk
  
  


• 
  
  3 Tbs. cornstarch
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

For the meringue

• 
  
  8 large egg whites, at room temperature
  
  


• 
  
  1/2 tsp. cream of tartar
  
  


• 
  
  1 oz. (1/4 cup) confectioners’ sugar; more for dusting
  
  

Make the crème anglaise

In a 2-quart saucepan, heat the cream, sugar, vanilla bean seeds and pod, and ginger over medium heat, stirring occasionally, until simmering, about 3 minutes. Remove from the heat, cover, and let sit for up to 30 minutes; the longer it sits, the more intense the ginger flavor will be.

Whisk the yolks in a small bowl until smooth. Return the cream mixture to a simmer over medium heat. Whisk a quarter of the cream into the yolks to warm them. Using a wooden spoon, stir the yolk mixture into the cream. Continue stirring over medium heat until the mixture thickens enough to coat the back of the spoon and an instant-read thermometer registers 170°F to 175°F, about 2 minutes. Immediately remove from the heat and strain through a fine sieve into a bowl. If you want to serve it cold, cover and refrigerate, stirring occasionally, until chilled, about 2 hours.

Prepare the ramekins

Position a rack in the lower third of the oven and heat the oven to
375°F. Generously butter eight 6-oz. ramekins (3-1/2 inches in diameter
and about 2 inches deep). Coat the insides with sugar, tapping out any
excess.

Make the pastry cream

Sprinkle the brown sugar in an even layer on the bottom of a 3-quart heavy-duty saucepan. Cook over medium-high heat, undisturbed, until partially melted, about 3 minutes. Whisk until the sugar melts and begins to darken, 1 to 2 minutes more; remove from the heat.

Carefully whisk in the heavy cream; the caramel will sputter and possibly harden. If it hardens, stir over low heat until melted again. Remove from the heat.

In a medium bowl, whisk together the egg yolks, milk, cornstarch, and salt. Whisk half of the hot caramel into the egg mixture, and then whisk the egg mixture into the pan of caramel. Cook over medium heat, whisking constantly, until the mixture bubbles, about 4 minutes; it's OK if it's lumpy at this point. Continue simmering while whisking until smooth and very thick, about 2 minutes more. Remove from the heat and whisk in the vanilla . Transfer to a large bowl set in a larger bowl of ice water and whisk often until cooled to room temperature, about 10 minutes.

Make the meringue and assemble the soufflés

In a stand mixer fitted with the whisk attachment (or in a large bowl,
using a hand-held electric mixer), beat the egg whites on high speed
until foamy, about 30 seconds. With the motor running, add the cream of
tartar and continue beating until the bubbles become smaller and the
whites almost form soft peaks, 30 to 60 seconds more. With the motor
still running, add the confectioners’ sugar 1 Tbs. at a time and beat
until the whites hold a glossy, pointed, stiff peak when you remove the
beater, about 30 seconds more. If the peak droops, finish whisking them
to stiff peaks by hand to avoid overbeating.

Stir the pastry cream with a large silicone spatula to loosen it, then
stir in a third of the meringue until combined. Gently fold in another
third of the meringue by starting at the edge of the bowl and slowly
bringing the spatula up through the middle of the pastry cream and then
back to the edge of the bowl, rotating the bowl and repeating this
motion until the meringue is mostly incorporated. It's OK if there are a
few white streaks at this point. Add the remaining meringue and fold
until just combined, leaving no white streaks visible.

Divide the soufflé mixture evenly among the prepared ramekins and smooth
the tops with an offset spatula. Run your index finger around the edges
of the ramekins to create a shallow trench. Put the ramekins on a large rimmed baking sheet and bake until
a skewer inserted in the center of a soufflé comes out with just the
tip still wet, 15 to 20 minutes. Dust the soufflés with confectioners’
sugar, if you like, and serve immediately with the sauce.

Broiled Salmon with Ginger-Shiitake Glaze

Though most glazes are applied with a brush, this slightly chunky mixture of sautéed mushrooms and red peppers is spooned over the fish. The honey helps the crust brown, and a splash of vinegar and a spoonful of chili paste perk up the fish, while the vegetables add texture and color.

• 
  
  2 lbs. salmon fillet, skin on
  
  


• 
  
  3 Tbs. canola oil, more for the baking sheet
  
  


• 
  
  1/4 tsp. ground coriander
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 small red bell pepper, finely diced (about 1/4 cup)
  
  


• 
  
  3 scallions, trimmed and thinly sliced (white and green parts separated)
  
  


• 
  
  2 Tbs. finely chopped ginger
  
  


• 
  
  3-1/2 oz. shiitake mushrooms, stemmed and cut into 1/4-inch dice (about 1 cup)
  
  


• 
  
  1/4 cup honey
  
  


• 
  
  3 Tbs. rice vinegar
  
  


• 
  
  1 Tbs. reduced-sodium soy sauce
  
  


• 
  
  1 tsp. Asian chili sauce (like Sriracha)
  
  


• 
  
  1 tsp. cornstarch
  
  

Position an oven rack about 8 inches away from the broiler element and heat the broiler to high.

Oil a large, rimmed baking sheet. Set the salmon skin side down on the baking sheet, sprinkle with 1 Tbs. oil, the coriander, 1/2 tsp. salt, and 1/2 tsp. pepper, and let sit at room temperature while you prepare the sauce.

In a large (12-inch) skillet over medium-high heat, cook the red pepper, scallion whites, and ginger in the remaining 2 Tbs. oil, stirring occasionally, until the red pepper and scallions start to soften and brown, about 3 minutes. Add the mushrooms, raise the heat to medium high, sprinkle with 1/4 tsp. salt, and cook, stirring, until they soften and start to brown, about 3 minutes. Add the honey, vinegar, soy sauce, chili sauce, and 1/4 cup water, and bring to a simmer. Whisk the cornstarch with 1 tsp. water and stir into the glaze. Return to a simmer and cook until the glaze thickens, about 1 minute. Remove from the heat.

Broil the salmon until it starts to brown and becomes almost firm to the touch, about 8 minutes. Momentarily transfer to the stovetop and spoon the glaze over the salmon. Return to the oven and broil for about 1 more minute so the glaze browns and the salmon almost completely cooks through (check by using a paring knife to flake a thicker part of the fillet). Sprinkle with the scallion greens, transfer to a large platter, and serve.

Soy and Ginger Shrimp en Papillotes

In this Asian-inspired dish, tender shrimp and crisp bok choy are infused with the complex flavors of ingredients like hoisin sauce and hot chili oil (available in the supermarket’s international foods section).

• 
  
  1-1/2 Tbs. soy sauce
  
  


• 
  
  1-1/2 Tbs. unseasoned rice vinegar
  
  


• 
  
  1 Tbs. hoisin sauce
  
  


• 
  
  1 Tbs. fresh lime juice
  
  


• 
  
  1 tsp. hot chili sesame oil
  
  


• 
  
  1 tsp. honey
  
  


• 
  
  1-1/2 lb. extra jumbo shrimp (16 to 20 per lb.), peeled and deveined
  
  


• 
  
  2 tsp. minced fresh ginger
  
  


• 
  
  2 small cloves garlic, minced
  
  


• 
  
  8 oz. bok choy (preferably baby bok choy), washed and cut into 1/2-inch-thick slices (3 cups)
  
  


• 
  
  Peanut or vegetable oil for brushing the packets
  
  


• 
  
  2 scallions (white and light-green parts only), thinly sliced
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  

Tip:

Much of the excitement of cooking en papillote is the moment when you open the packets and release an enticing cloud of aromatic steam. So that everyone gets to experience that moment, serve the unopened packets on plates and let people open their own.

Position racks in the upper and lower thirds of the oven and heat the oven to 375°F.

Preprare the parchment packets. Cut four 15x24-inch sheets of parchment. Fold each sheet in half, forming a 15x12-inch rectangle. With a pencil, draw a half-heart on each, centering it on the folded edge. Cut out the hearts. (This shape is easier to seal than a rectangle.)

In a small bowl, stir the soy sauce, vinegar, hoisin sauce, lime juice, hot chili oil, and honey. In a medium bowl, combine the shrimp, ginger, and garlic. Pour about half of the soy mixture over the shrimp and toss to coat. In another medium bowl, combine the bok choy, scallions, and cilantro. Add the remaining soy mixture to the bowl and toss to coat.

Unfold the parchment sheets and arrange on a work surface. Brush the inside of each with oil, leaving a 3-inch border. Distribute the bok choy among the sheets, arranging it on one side. Pour over any liquid remaining in the bowl. Arrange the shrimp on the bok choy, using a rubber spatula to scrape any seasoning on top. Fold the other side of the parchment over the shrimp and line up the edges.

Starting at the top of the heart, fold over about 1/2 inch of the edge, pressing down to make a crisp crease.

Continue working your way around the edge of the packet, making overlapping folds (like pleats), always pressing firmly and creasing the edge so the folds hold. Twist the tip of the heart to finish. If necessary, make a second fold anyplace that doesn’t appear tightly sealed.

Transfer the packets to two large, rimmed baking sheets and bake for 8 minutes. Rotate and swap the baking sheets’ positions and continue to bake until the packets are puffed and fragrant, about 7 minutes more. Serve immediately.

Stir-Fried Green Beans with Ginger and Black Bean Sauce

Though these delicate green beans are traditionally saved for fancy French preparations, they’re also perfect for a quick stir-fry. Jarred black bean sauce serves as a light base for the sauce while minced ginger and garlic impart a heady punch.

• 
  
  1 Tbs. reduced-sodium soy sauce
  
  


• 
  
  2 Tbs. Chinese black bean sauce (such as Lee Kum Kee brand) 
  
  


• 
  
  1 Tbs. rice vinegar
  
  


• 
  
  2 tsp. Asian sesame oil
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  3 tablespoons canola oil
  
  


• 
  
  1 lb. haricots verts, trimmed
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. minced ginger
  
  


• 
  
  1 medium clove garlic, minced
  
  

In a small bowl, mix the soy sauce, black bean sauce, vinegar, sesame oil, and sugar, and set aside.

Heat the canola oil in a large (12-inch) straight-sided sauté pan over medium-high heat until shimmering. Add the beans, sprinkle with 1/4 tsp. salt, and cook, tossing occasionally, until most of the beans are browned, shrunken, and tender, 8 to 10 minutes. Reduce the heat to low and add the ginger and garlic; cook for about 45 seconds.

Add the soy sauce mixture to the pan, cook for another 30 seconds, until the beans are coated and the sauce is warmed through, and serve.