Ginger Delight
Foodie Friday
As you already know, I share my love of food and cooking with many of the girlfriends on the site. I assume I am not the only one who takes cookbooks to bed or who thinks about the next meal as I am eating the present one.
Since childhood, I’ve had a passion for intense tastes. My grandmother’s kosher dill pickles, Indian chutneys and pickles, mustards. Sour-salty, spicy and sweet, tangy, tart, garlicky, pungent – those are words that often describe the food I crave and create.
Ginger, in many permutations, shows up regularly. Ginger preserves, pickled ginger, candied ginger, ginger candy… they’re all in my pantry.
My most recent and satisfying ginger staple is Ginger Syrup, the key ingredient for Ginger Delight – what is often my last taste of the day.
Think of this as an East-West blend between Indian Lassi and a Strawberry-Orange Creamsicle. I haven’t progressed beyond my night- time drink but I think these flavors would make a wonderful ice cream or Pannacotta. Perhaps the ginger syrup could pour over the top and the strawberry-orange go into the base. Let me know what you do with the basic flavors.
Night time Ginger Delight
Ginger syrup
Strawberry Kefir
Orange juice – not from concentrate
Mix equal amounts strawberry kefir with a good quality orange juice.
Add 2 T ginger syrup, stir or foam with hand-held foamer and savor.
Ginger Syrup
1 cup sugar
1 cup water
Big handful (¼ cup) chopped fresh ginger. (If you peel it, you can eat the ginger pieces which will be infused with the syrup. If you leave it unpeeled, you can discard it.)
Dissolve the sugar in the water over low heat. Add the chopped ginger and simmer gently for 10-15 minutes. Let steep for a few hours. Drain if using unpeeled gin or just put in jar and refrigerate.
I usually make 2 cups of syrup at a time because I use it in other things: baked fruit, basting mixtures, salad dressings.
Enjoy!
About the Author
Rebecca Crichton Has Written 40 Articles For Us!
I try to stay aware of one main concept: We see things through different lenses. We get caught in our own belief systems and most of us are pretty attached to being right. I am one of those inveterate Life Long Learners. I like new ideas, new experiences, new people, new challenges.
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Rebecca – I Love ginger too. Can’t wait to try the ginger syrup over GrapeNut ice cream. Yes, GrapeNut cereal(!) .. it’s a New England thing 😉