I made some crystallized ginger recently and now I am left with about a
cup and a half of ginger syrup.

Any ideas what to do with it besides home made ginger ale?


Tracy

Add a piece of lime zest, mix with vodka - a ginger martini yum!
"Tracy" > wrote in message
...
>I made some crystallized ginger recently and now I am left with about a cup
>and a half of ginger syrup.
>
> Any ideas what to do with it besides home made ginger ale?
>
>
> Tracy

On Apr 9, 6:38*am, Tracy > wrote:
> I made some crystallized ginger recently and now I am left with about a
> cup and a half of ginger syrup.
>
> Any ideas what to do with it besides home made ginger ale?
>
> Tracy

Interesting- all the times I've made it, it's dry when it's done... I
like the vodka idea. Maybe poach some pears in it?

Merryb wrote:
> On Apr 9, 6:38 am, Tracy > wrote:
>> I made some crystallized ginger recently and now I am left with about a
>> cup and a half of ginger syrup.
>>
>> Any ideas what to do with it besides home made ginger ale?
>>
>> Tracy
>
> Interesting- all the times I've made it, it's dry when it's done... I
> like the vodka idea. Maybe poach some pears in it?


I used this recipe...

http://www.brooklynfarmhouse.com/200...nd-ginger-ale/

or
http://tinyurl.com/ckafl8

I used a little less ginger - one large hand. But I still had plenty of
syrup left over.

I am not a huge poached pear fan - but it does sound kind of good.

Tracy

Merryb wrote:
> On Apr 9, 6:38 am, Tracy > wrote:
>> I made some crystallized ginger recently and now I am left with about a
>> cup and a half of ginger syrup.
>>
>> Any ideas what to do with it besides home made ginger ale?
>>
>> Tracy
>
> Interesting- all the times I've made it, it's dry when it's done... I
> like the vodka idea. Maybe poach some pears in it?


I used this recipe...

http://www.brooklynfarmhouse.com/200...nd-ginger-ale/

or
http://tinyurl.com/ckafl8

I used a little less ginger - one large hand. But I still had plenty of
syrup left over.

I am not a huge poached pear fan - but it does sound kind of good.

Tracy

Tracy wrote:
> I made some crystallized ginger recently and now I am left with about a
> cup and a half of ginger syrup.
>
> Any ideas what to do with it besides home made ginger ale?
>
>
> Tracy


Use it as a sweetener in tea or especially iced tea.

Pour it over fruit salad or pound cake or ice cream or
sliced pineapple.

Use it as a ham or chicken glaze.

gloria p
who still has 1/2 pint of it in the fridge

Puester wrote:
> Tracy wrote:
>> I made some crystallized ginger recently and now I am left with about
>> a cup and a half of ginger syrup.
>>
>> Any ideas what to do with it besides home made ginger ale?
>>
>>
>> Tracy
>
>
> Use it as a sweetener in tea or especially iced tea.
>
> Pour it over fruit salad or pound cake or ice cream or sliced pineapple.
>
> Use it as a ham or chicken glaze.
>
> gloria p
> who still has 1/2 pint of it in the fridge

I never thought about tea! Good idea. Thanks.

I could see adding it to a glaze for chicken. We (unfortunately) don't
eat pork but that would be really nice I think too.
-Tracy

Tracy > wrote:
>
> I made some crystallized ginger recently and now I am left with about a
> cup and a half of ginger syrup.
>
> Any ideas what to do with it besides home made ginger ale?

Make cookie that end up more gingery than ginger snaps.

Being wheat intolerant I imagine the cookies to be made
from rice flour, butter, ginger syrup, chopped nuts ...

Tracy wrote:

> I made some crystallized ginger recently and now I am left with about a
> cup and a half of ginger syrup.
>
> Any ideas what to do with it besides home made ginger ale?
>
>
> Tracy

Put it in the freezer to keep on hand as an anti-emetic in case of
stomach bugs, morning sickness or car sickness.

Tracy wrote:
> I made some crystallized ginger recently and now I am left with about a
> cup and a half of ginger syrup.
>
> Any ideas what to do with it besides home made ginger ale?
>
>
> Tracy

I have an English whisky sauce recipe that calls for it.

And can be served with Alouettes du Pere Philippe.


Alouettes du Pere Philippe

Select as many nice even shaped Dutch potatoes as there are larks.

Clean them well and cut off a slice from the tops [and bottoms] about
1/3 inch

thick; hollow these out to be used as covers; also hollow out the
potatoes to a

shape large enough to hold one lark and place these in the oven to just
half cook.

Color the larks quickly in hot butter together with, for each bird, 1/3
- 1/2

ounce salt belly of port cut in dice and blanched. Place one of the
larks in

each potato case along with a few pieces of the salt pork and a little
of the fat

from the pan.

Replace the potato lids. secure these by tying with kitchen string, then
wrap each

potato thus prepared in a strong sheet of oiled cooking parchment.

Place on the hearthstone, cover with a thick layer of hot cinders and
cook for 20

minutes renewing the cinders from time to time.


Obviously a variation on these barrel stuffed potatoes can be made with
other ingredients than larks, large prawns, or a nice ground meat mix is
good, particularly a mix of ground chicken and shrimp.

However, with any small bird or portion of meat, a potato may be baked,
smashed and the small fully cooked bird or other meat sat atop the
smashed potato and sauced.

I just happen to think potato and whisky go very will together.

--
JL

Joseph Littleshoes wrote:
>
>
> Tracy wrote:
>
>> I made some crystallized ginger recently and now I am left with about
>> a cup and a half of ginger syrup.
>>
>> Any ideas what to do with it besides home made ginger ale?
>>
>>
>> Tracy
>
>
> I have an English whisky sauce recipe that calls for it.
>

Sorry about that, here's the whisky sauce recipe.

Scotch whisky sauce

1/4 cup scotch whisky
1 tbs. syrup from preserved ginger in syrup
1/2 tsp. grated fresh ginger root
1 tbs. minced shallot
2 cups stock (brown or white depending on use for sauce)
1/2 tsp. lemon juice
1/2 cup heavy cream

In a sauce pan combine the whisky, ginger syrup, grated ginger root and
shallot and boil over moderate to high heat for 1 minute. Add the stock
and lemon juice and simmer over moderate heat until the mixture is
thickened. Add the cream and simmer for 3 minutes longer. Season to
taste with salt and pepper and strain.
--
JL

> And can be served with Alouettes du Pere Philippe.
>
>
> Alouettes du Pere Philippe
>
> Select as many nice even shaped Dutch potatoes as there are larks.
>
> Clean them well and cut off a slice from the tops [and bottoms] about
> 1/3 inch
>
> thick; hollow these out to be used as covers; also hollow out the
> potatoes to a
>
> shape large enough to hold one lark and place these in the oven to just
> half cook.
>
> Color the larks quickly in hot butter together with, for each bird, 1/3
> - 1/2
>
> ounce salt belly of port cut in dice and blanched. Place one of the
> larks in
>
> each potato case along with a few pieces of the salt pork and a little
> of the fat
>
> from the pan.
>
> Replace the potato lids. secure these by tying with kitchen string, then
> wrap each
>
> potato thus prepared in a strong sheet of oiled cooking parchment.
>
> Place on the hearthstone, cover with a thick layer of hot cinders and
> cook for 20
>
> minutes renewing the cinders from time to time.
>
>
> Obviously a variation on these barrel stuffed potatoes can be made with
> other ingredients than larks, large prawns, or a nice ground meat mix is
> good, particularly a mix of ground chicken and shrimp.
>
> However, with any small bird or portion of meat, a potato may be baked,
> smashed and the small fully cooked bird or other meat sat atop the
> smashed potato and sauced.
>
> I just happen to think potato and whisky go very will together.
>
> --
> JL
>