Archive for the ‘Ginger’ Category

Ginger: Trinidadian Ginger Beer

Thursday, December 16th, 2010

I’m a bit of a ginger freak.

I’m quick to try it in its many incarnations. Some of my local Colorado favorite’s are ChocoLove’s Ginger Crystallized in Dark Chocolate, Bhakti Chai (a black pepper and ginger chai that’s fantastic hot or cold), and Big B’s Ginger Apple Cooler.

I haven’t, however, found a local ginger beer that outshines the homemade versions made by Caribbean friends. These versions, for the most part, have a stronger ginger punch and are more complex in spice than the store-bought, fizzy varieties.

In the Caribbean, ginger beer is an all-occasion and special-occasion beverage. My friend Val who hails from Trinidad is an extraordinary cook and fact man. He says ginger beer – typically the non-fizzy version, such as the recipe below, is enjoyed during the holiday season. Other holiday drinks include sorrel punch (similar to hibiscus) and punch de crème (an eggnog-rum-based drink).

Like most recipes, there is no single way to make ginger beer. Recipes vary from family to family and by region. In Trinidad, cinnamon, cloves and lime are typically added. Whereas, in Jamaica, they generally add fresh pineapple. Regardless of the array of spices/ingredients used, one thing is constant – the ginger is strong. This is NOT a whimpy ginger ale, it’s got a bite that’s both refreshing and addictive.

The recipe below is mine. It’s not as sweet as some versions that have about half as much sugar as water. It’s layered with flavor from a whole pound of fresh ginger, cinnamon sticks, whole cloves, fresh lime juice and raw sugar.

Val made sure to hip me up on the “proper” sugar for traditional Trini ginger beer – Demerara, turbinado or another raw sugar but not the white stuff or brown sugar. (However, in my research it appears a lot of folks in the states use brown sugar as a substitute.) A version he remembered most was by a family friend who served her ginger beer much like a sangria – with slices of fresh oranges, limes and a piece of raw sugar cane as a swizzle stick.

Salud! Cheers! Happy Holidays – whether you are neck deep in snow or chillin’ at the beach.

Oops. I forgot to mention. There’s no alcohol in this even though it’s called “beer.”

Tidbits on Ginger:

  1. Ginger is a rhizome – an underground stem that grows horizontally.
  2. Ginger, although native to India and China is grown around the world especially in the hot tropics including the Caribbean and Africa, where it was introduced in the 16th century.
  3. In the 13th and 14th centuries, ginger, along with black pepper, was one of the most commonly traded spices.
  4. Initially ginger was consumed more for its medicinal purposes than for strictly culinary purposes. Today it is believed to aide digestion, relieve rheumatoid arthritis, reduce migraines, sooth sore throats, improve circulation, reduce fat deposits in the arteries and treat nausea.

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Ginger: Chewy Triple Gingerbread Cookies

Sunday, December 5th, 2010

chewy gingerbread cookies fresh crystallized ginger dried gingerbread christmas holiday

If you are a ginger fan you’re going to love these chewy, spicy gingerbread cookies.

Ginger is perfect this time of year – the peppery spice warming tastebuds and tummies. Although this ancient spice is native to China and India, it is one of the most popular spices of the world. . .

Gingerbread History

What we know as gingerbread today is far from its original form. In fact, what was referred to as “gingerbread” in medieval English cookery, was actually a medicinal candy made of ginger and sugar. Back then, the term was used loosely to refer to candy as well as breads, which were also eaten for medicinal purposes. Later gingerbread evolved into a highly spiced  honey cake, influenced by the German Lebkuchen and Roman honey cakes.

In the 1500s, English gingerbreads denoted highly spiced, crisp cookies. They were eaten after dipping in wine or cider and were also used for holiday ornaments. The crisp cookie version carried over to the new world. Then, when leavening agents were introduced, the term “gingerbread” in the U.S. referred to  ginger-spiced cakes.

Whether cake or cookie, “gingerbread” has been enjoyed during the holidays for hundreds of years. And, although there were special gingerbread bakers in Europe who were a distinct sub-group of the baker’s guild, no special certificate is required to make these cookies.

Hard v. Chewy Gingerbread Cookies

I’m not a fan of the hard-as-brick versions of gingerbread and the thin ginger snaps aren’t interesting to me – I’m more a fan of the ginger and not the snap. So, the recipe below is for a thick, chewy and spicy ginger cookie.

Apparently, the key to getting a chewy cookie is having at least 4 tablespoons butter per cup of flour. Cooks Illustrated got me straight on that. However, as far as process, Heidi at 101 Cookbooks (one of my favorite food bloggers) made some triple ginger cookies awhile back that did not require pulling out the food processor or mixer.

The recipe below is adapted from both. These cookies are the trifecta of ginger – fresh, ground and crystallized. It’s aggressive but not overly sharp, balanced by the molasses. If you’ve followed me for awhile you know I don’t like things super sweet. If you do, up the sugar a few tablespoons and also roll the balls of dough in large grain sugar before baking.

These chewy gingerbread cookies would be great in a holiday cookie exchange.

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Cranberry: Ginger Cranberry Ketchup

Thursday, November 18th, 2010

cinnamon ginger orange cranberry sauce ketsup

Cranberries are “the” Thanksgiving berry, even though it’s unclear that they were part of the 1621 feast shared by Native Americans and pilgrims.

The meal is believed to have included wheat, corn, barley, waterfowl, deer, fish, and wild turkey. It is certain, however, that long before white settlers arrived, Native Americans had been cultivating cranberries (and other berries) for food. So, it’s possible some of those crimson berries made an appearance.

Nonetheless, cranberries are requisite today at Thanksgiving. During this time of year – cranberries are coincidentally at their peak (October through December).

No qualms from me. I like food that’s tart and bitter and I’m a big fan of cranberries – fresh, cooked, dried and juiced. Since the 19th century, the berries have found their way in desserts, sauces, jellies, preserves and ketchup.

Yes, cranberry ketchup. This interesting tidbit caught my attention too. Apparently, it’s one of the more popular non-tomato based ketchups.

My recipe for ginger cranberry ketchup is not just novel. It’ll be a staple year-round – for your turkey sandwiches , turkey burgers, chicken and turkey tacos, etc. It has both sweet and sour notes and a little kick, if you choose to add chile. It’s easy to make and the spice blend is open to your own twist: nutmeg, cumin, and Chinese five spice.

The extra bonus here over cranberry sauce is that the vinegar in the recipe not only gives it some twang but it extends its shelf life. It’ll keep for about a month with refrigeration.

Tidbits on Cranberries:

  1. Cooking: When cooking cranberries, add sugar after they have popped to avoid tough berries.
  2. Buying: Select cranberries that are firm not shriveled or discolored. Stock up on fresh cranberries while in season (October through December).
  3. Storing: Fresh cranberries can be refrigerated for up to four weeks; frozen in plastic bags for nine months to a year. Do not wash them before storing.

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Rum: Swizzle – Bermudian Holiday Drink

Sunday, December 20th, 2009

Rum Swizzel_ForkFingersChopsticks.com

According to several sources, swizzle is the National drink of Bermuda. If you’ve had it, you know why – it’s divine. The rum, citrus and ginger make for a refreshing libation.

My friend Ernest, whose family hails from Bermuda, says swizzle is a favorite at Christmas and New Year’s festivities (as well as the Cricket World Cup in the summer months). Frankly, after making this drink, it has already become a staple for me and for entertaining.

This recipe honors the three traditional ingredients of swizzle: dark rum, citrus and sweetener. For rum: use a dark one such as the Bermuda produced Gosling’s Black Seal Rum. The heavier body of darker rums stands firm with the bold flavors of the other ingredients. For citrus:  lime, pineapple and orange juice make a slightly tart, yet sweet combo.

And, finally, the sweetener that makes this an A+ cocktail . . . my ginger simple syrup. Although most recipes (including one from the legendary Swizzle Inn in Bermuda) use falernum, a simple syrup infused with almond, ginger and cloves, I could not locate it and knew most of you would have the same problem. So, I improvised and made my own simple syrup that highlighted the ginger and also imparts a nice molasses flavor. It’s good! Next time, I might add a few cloves.

This holiday season I’m glee with my Bermudian Swizzle. Now, if I could just score some cassava pie.

Tidbits on Rum

  1. The climate of the Caribbean is ideal for growing sugar cane and the region has become the epicenter of the world’s rum production with every major island producing signature rums.
  2. When spirits such as rum are removed from breathable barrels, where they mature, and are put into bottles, the rum no longer ages. A bottle of seven-year-old rum purchased five years ago is still considered seven years old.

Sources:  Tastings.com; Encyclopedia of Food and Culture

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