[CH] Ginger Recipes

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First, on topic:  My pequin that overwintered in the pot outside and then
resurrected itself with spring is now blooming right next to the jasmine
climbing my fence!  The sweet smell of jasmine is intoxicating and to see my
miracle chile at the same time is almost spiritual.  Praise El Grande.

Next, off topic:  Ginger recipes.  These were sent to me by my friend,
Andrea, some time back but I haven't yet tried them.  Since crystallized
ginger can be costly, thought I'd post for ya'll since you've been talking
about it.  I've been munching crystallized ginger ever since I discovered it
during a raid on my mom's pantry during a candy jones in my childhood.  It
is also something I use for motion sickness; very effective.

Crystallized Ginger
1/2 pound fresh ginger, peeled and cut into thin slices
1 cup sugar
1/3 cup water
additional sugar

Place ginger in saucepan and pour in enough water to cover ginger. Bring
to a boil; reduce to simmer and cook, covered, about 45 minutes. Drain
off water and return ginger to saucepan.

(If you have an exhaust fan in your kitchen, be sure to use it - this
stuff stinks as it's cooking, and NOT like ginger - more like horse
puckies or furniture polish.)

Stir in sugar and 1/3 cup water. Bring to a boil, stirring often until
ginger is transparent and sugar syrup has almost evaporated. Continue to
simmer, STIRRING CONSTANTLY, until almost dry.

(This takes up to 45 minutes - luckily, I can stir and read a book at
the same time, 'cause you HAVE to be there or it'll burn.)

Place a layer of sugar on a plate and top with hot ginger slices.
Sprinkle on more sugar; use spoon to toss ginger until both sides of
each piece are coated. Remove to clean plate and cool for at least one
hour (hahaha - I start eating immediately, burning my mouth in the
process, but it's well worth it!).

Store in airtight jar for up to 3 months (who are they kidding? Mine
doesn't last but 'til the next day). Makes about 2 cups.
----

Sesame-Ginger Popcorn

(Deb's note: I think this would also be good with chiles subbed for the
ginger!!)

6 cups popcorn
1-1/2 cups lightly-salted cashews
2/3 cups packed brown sugar
2 T butter
2 T light-colored corn syrup
1 T grated fresh ginger
2 t toasted sesame oil
2 T sesame seed
1 t vanilla
1/8 t baking soda

Preheat oven to 300 degrees F. Remove all unpopped kernels from popped
popcorn. Put popcorn and cashews in a greased 17x12x2-inch baking or
roasting pan.

In a medium saucepan combine brown sugar, butter, corn syrup, ginger and
sesame oil. Cook and stir over medium heat until mixture boils. Continue
boiling at a moderate rate, without stirring, for 5 minutes more.

Remove pan from heat. Stir in sesame seed, vanilla and baking soda. Pour
mixture over popcorn mixture. Stir gently to coat. Bake for 20 or 25
minutes or until golden brown, stirring twice. Spread popcorn mixture on
a large piece of buttered foil to cool. Store tightly covered.

Makes 8-1/2 cups.

Deb in Houston

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