ingredients search - stem ginger / fromage frais
Posted: 26 September 2010 04:30 PM   [ Ignore ]
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My husband bought me a $5.oo book printed in the UK called Cakes & Cake Decorating (Angela Nilsen, Sarah Maxwell & Janice Murfitt) I had some doubts because the book was so cheap but I’ve made several recipes from this book and to my surprise they were very good. 

I have 2 recipes out of it I’d like to try. One “Upside-down Pear & Ginger Cakes”  calls for stem ginger and you also use the syrup from the stem ginger. Does anyone know where I can find stem ginger in Canada? So far I’ve only been able to find crystalized candied ginger. 

The second recipe “Cinnamon Apple G?teau” calls for both low fat soft cheese and also fromage frais (which I know means fresh cheese). What is the American equivalent to those two cheeses?

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Posted: 27 September 2010 02:08 AM   [ Ignore ]   [ # 1 ]
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I found these links:

http://www.waitrose.com/food/cookingandrecipes/cookinglibraries/glossary/glossary.aspx?type=0&id=157

http://www.ochef.com/352.htm

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Posted: 27 September 2010 09:57 AM   [ Ignore ]   [ # 2 ]
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Thanks Matthew. I checked out the links. I think flying to France for the cheese is a great idea !!!  grin  However, sadly it won’t be happening in time to make this cake…what do you think I should substitute because it calls for 2 kinds of cheese. I was thinking of using Ricotta for the low fat soft cheese and maybe a thick sour cream or spreadable cream cheese for the fromage frais. What do you think?

I knew what the stem ginger was I just can’t seem to find it anywhere so I don’t know what to substitute for the ginger pieces (which they use to fill the hollows in the cored pears) and the ginger syrup they come in, which is used in the cake batter.

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Posted: 28 September 2010 11:15 AM   [ Ignore ]   [ # 3 ]
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Thanks for the picture. I still haven’t been able to find it.  I did find this link   http://www.rosehillenter.com/ginger.htm 
Amazon also sells it but the shipping is more than the product is worth.  I’m going to check out a few Asian markets we have here.  I did find Stem Ginger marmalade which I’ll use if I can’t find the other. Apparently the stem ginger is more tender and milder in flavour.  What do you use the stem ginger for?

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Posted: 28 September 2010 06:30 PM   [ Ignore ]   [ # 4 ]
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I am not sure this would be available to you in Canada, but I buy my stem ginger from the Ginger People.

Before I found the GP, I looked all over and all I could find was candied and pickled for sushi.

http://www.gingerpeople.com

the Stock number for stem ginger in syrup is 91008

I couldn’t find it on the website, but I know they have it.

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Posted: 28 September 2010 06:54 PM   [ Ignore ]   [ # 5 ]
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Kayakdo,
Thanks for the link. I phoned the Ginger People. They no longer make Stem ginger in syrup. She gave me the names and phone numbers of 2 stores about 10 minutes from my house that carry their products. I phoned, on the off chance they might still have some sitting on their shelves but neither one had any left because it was discontinued a while back.  I think I’m about ready to give up. I’ll try somehow working with the stem ginger marmalade I found.  I can order the stem ginger through Amazon and have it sent to a friend in the States (cheaper shipping) and I’ll get it from her at some point for any future cakes.

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Posted: 28 September 2010 07:00 PM   [ Ignore ]   [ # 6 ]
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Drat, I wish I’d ordered more than 3 jars.

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