PRESERVED GINGER ROOT
We now live in Jamaica where the fresh ginger is plentiful, and it has quite a distinctive flavor. But preserved or pickled ginger is nowhere to be found. After searching through many of my cookbooks, I am still unable to find a recipe to make the preserved version. Could you suggest a recipe, or perhaps one of your readers has come up with a good method. Thanks very much.
Candace Harman Kirk
Montego Bay, Jamaica
Does anyone have a tried-and-true recipe for preserved ginger? Or do you have your own recipe request? Contact us. (See address and e-mail information below.)
RUM BUN RECIPE
I have been looking for the Flagship Rum Buns that the Flagship restaurant in Southwest Washington used to make. It was in the paper many years ago, but I lost it. If you could help me find this recipe, I would greatly appreciate it. They were the best.
Barbette M. Ferrell
The recipe appeared in The Washington Post in 1982. In the words of then-Food editor Phyllis C. Richman, " . . . what those who knew the Flagship from childhood remember was that only on Washington's waterfront were we allowed to start dinner with what might elsewhere be considered dessert."
Flagship Rum Buns
(Makes 18 buns)
For the buns:
Butter for the muffin tins
1/2 cup granulated sugar
1/4 cup shortening
1 1/2 teaspoons salt
1 cup scalded milk
1 cake fresh yeast or 1 tablespoon dry yeast
1 egg, beaten
1 1/2 teaspoons rum extract
3 1/2 cups all-purpose flour, plus additional for the work surface
2 tablespoons butter, melted
1/4 cup chopped raisins
For the icing:
1 cup confectioners' sugar
2 tablespoons hot water
1 teaspoon rum extract
Lightly butter 18 muffin tins.
In a medium bowl, stir 1/4 cup of the sugar together with the shortening and salt. Gently stir in the scalded milk and set aside to cool until lukewarm.
Add the yeast to the milk mixture and beat until smooth. Add the beaten egg and rum extract and mix well. Add 1 1/2 cups of the flour and mix until smooth. Add the remaining 2 cups of the flour and mix until smooth. Cover and set aside in a warm place until doubled in bulk, about 3 hours.
On a lightly floured surface using a lightly floured rolling pin, roll the dough into a 12-by-4-inch rectangle (about 1/2 inch thick). Brush the dough with the melted butter and sprinkle with the remaining 1/4 cup sugar and the raisins.
Beginning with the long side, roll the dough tightly, pulling the dough at the edges to keep the ends flush. (The dough roll will elongate and should be about 15 inches long when rolled.) Cut the dough crosswise into 3/4-inch-thick rolls. Place the rolls in the prepared muffin pan. Cover and set aside until doubled in bulk.
Preheat the oven to 400 degrees.
Bake the rolls until lightly browned, about 15 minutes.
For the icing: In a small bowl, stir together the confectioners' sugar, water and rum extract until smooth. Set aside.
To serve, as soon as the rolls are removed from the oven, brush with the icing. Transfer the muffin tins to a wire rack to cool slightly. The rolls should be served hot with the icing dripping from them.
Per bun: 189 calories, 4 gm protein, 32 gm carbohydrates, 5 gm fat, 17 mg cholesterol, 2 gm saturated fat, 205 mg sodium, 1 gm dietary fiber
Send your recipe question (or your answer to a reader's question) to: Prince George's Food, The Washington Post, 14402 Old Mill Rd., Suite 201, Upper Marlboro, Md. 20772. Or e-mail it to firstname.lastname@example.org