Ginger Season

Ahh ginger! In the summer we often carry crystallized ginger with us on our adventures. It’s perfect for an unsettled stomach or a quick energy boost before heading home. But now that we’re gathered in the house entertaining visitors, we’ve added many ginger items to our pantry.

There’s fresh ginger, which can be chopped fine and added to soups. Even easier to use is minced ginger straight from the jar. Add a few tablespoons to chicken soup to spice it up, or a tablespoon to cooked rice along with a can of crushed pineapple for a tasty side dish to ham.

In the fridge are several types of ginger beer. Cans of Gosling ginger beer are mild with just a slight bite. Reed’s is available in varying strengths, and has the added tang of natural lemon/lime flavor. Maine Root is bottled in Portland Maine and has a crisp ginger smell with a cloudy appearance and taste announcing its high ginger presence. Stewart’s is strong enough to burn and is best served over ice. It is for true ginger fans only, and we mourned when its production was interrupted in 2009.

And on the table more ginger treats: gingerbread, from a recipe in the Betty Crocker cookbook, with the addition of raisins and ginger orange creams, an experimental recipe.

At present the recipe is as follows:

1 cup semi sweet chocolate chips
1 Tablespoon softened butter
2 Tablespoons minced ginger
¼ cup ground orange peel (they sell this in our natural food store)
½ teaspoon orange extract
2 cups confectioner’s sugar

Melt the chips and coat chocolate molds. (I do this by pouring a little chocolate in and using a paint brush to coat the mold. Mix butter, ginger, orange peel and extract. Gradually add the confectioner’s sugar, until the mix is a good texture for filling. Fill the chocolate lined molds, reheat the melted chocolates and coat the bottoms. Refrigerate and serve. Ideal for your ginger loving friends!

Gratuitous Wintery Scene