Category: ginger

Retro-style Indian “lime pickles.”

Indian pickled limes.

Retro-style? Salad oil? Lime pickles? What the hell is this?” That’s probably what you’re thinking reading this recipe. And I don’t blame you, really. But you should get the backstory before you think I’m totally insane.

Because lime pickles are totally a thing, and this is indeed a vintage- or “retro”- recipe.

A few months ago on a really rainy, chilly, gross Friday night, Jay & I stopped in to one of my favorite thrift stores. There wasn’t much to get. I was a little disappointed. Until he found a stack of 1960′s/1970′s McCall’s magazine cookbook supplements! SCORE!

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Lemon pie with Duchy Originals ginger shortbread crust (& a giveaway, too).

Lemon pie with ginger shortbread cookie crust PLUS a Duchy Originals giveaway!

Okay, I know what you’re thinking. “Lemon pie? In February?” It might seem like a warm-weather dish, but this isn’t. Trust me. Want to know why?

Because of the crust.

I mean, winter is citrus season anyway, so you can use all those Meyer lemons instead of just starting at them in that pretty bowl on your table (not that I speak from experience). But it’s really the crust. The crust is made from Duchy Originals stem ginger shortbread; meaning it’s warm & spicy. Yes, the filling is cool & refreshing, as lemon is, but the crust gives it a new spin. It’s NOT a lemon meringue pie, it’s not quite a full-on icebox pie, and it’s not just a lemon cream pie. It’s somewhere in the middle. Clowns to the left, jokers to the right.

A lemon pie & ginger shortbread cookie crust made with Duchy Originals stem ginger shortbread cookies (plus a giveaway!)

That’s the pie sans the mess o’ whipped cream I piled on it. It’s even pretty that way, isn’t it?

It’s pretty amazing. And simple. I reserved some cookie crumbs from the crust & sprinkled them on top.  You could also use some finely chopped candied ginger,  but a piece of candied lemon zest would work too.

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Gingerbread cake with marshmallow snow & paper trees.

For some reason, as I was writing the title of this post, I thought of the lyrics from Lucy in the Sky With Diamonds. Odd.

Anyway, gingerbread is one of my favorite holiday treats. I love the cookies, I love it in a spicier form like pfeffernusse and I love gingerbread cake. I don’t make it nearly enough, though, even around the holidays. I have a favorite gingerbread cookie recipe & a favorite Guinness ginger cake recipe, but that doesn’t mean I don’t enjoy trying others. So I thought that this year, I’d make a plain gingerbread cake- no Guinness, no chocolate- and top it with some fluffy white snow.

And trees. Gotta have trees.

Gingerbread cake with a marshmallow "snow" and paper cupcake liner trees. And elves!

For the trees, I got the how-to from The Cake Blog. Pretty self-explanatory, but still. It’s a fun & easy way to make cupcake or cake toppers.

It’s so retro-looking, isn’t it?

Cupcake liner Christmas trees!

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A pie for the ages: bourbon sweet potato pumpkin pie!

I’m publishing this pie today, because I wanted to give you time to make it for Thanksgiving. I purposely didn’t post it too early, and I specifically waited until this date. I wanted to give you enough time to really absorb what you’re seeing. Then get up, go out to the store & get the ingredients you need to make this, then come home & plan to do so on/by Thursday. I felt it had to be done this way. So I’m giving you a few days, and I expect you all to make it. You must. Seriously.

It’s THAT good.

Don’t believe me?

Bourbon sweet potato pumpkin pie, anyone?

It’s the pie to end all pies.

It’s a pie for the ages!

Bourbon. Sweet potato. Pumpkin. With toasted meringue. Toasted bourbon meringue, that is.

Sweet potato pumpkin pie with bourbon! And more bourbon in the meringue.

Say word.

A motherflippin’ bourbon sweet potato pumpkin pie with toasted bourbon meringue! 

When I told Jay of my plans to make it, his jaw dropped open. And he doesn’t even really like pumpkin anything! I knew I was on to something. Although, in hindsight, it might have just been the mention of bourbon. Either way, I combined a few different recipes for a few different pies & came up with this: the holy grail of autumn piedom.

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I didn’t know what to call these, so how about ‘peppery orange ginger muffins’?

After a while, coming up with names for things gets old. And tiresome. And when I’m doing 600 million other things (like for example: painting 5 rooms, 1 ceiling & a hallway, refinishing hardwoods, installing new light fixtures, getting new appliances, redoing my bathroom- there’s literally NO walls just studs & insulation, and of course on top of all that figuring out what’s going on for Thanksgiving) I can’t really focus well enough to come up with a name thats either a) clever or b) makes sense.

See, there’s been a lot of work going on at the house. There are a lot of people working very hard- myself included. I need to have snacks & goodies on hand to feed the troops… or else they might revolt. And the revolt might include not finishing my house! So I try to throw together things that are unique and not just your average snack repeated over & over. Being that it’s been so chilly & windy, I thought a warm, spicy, gingery muffin would work. Then I’d post the recipe if they came out good. Which they definitely did.

Peppery orange ginger muffins. Or spiced orange ginger muffins with black pepper. Whatever they are, they're amazing!

So I just gave up.

Peppery orange ginger muffins it is!

They’re like gingerbread cake, but with orange to sweeten it up a little more. There are so many flavors going on in these, you’d think they’d be “messy” tasting, but they’re not. They’re right on target.

Side note: they came out so delicate & perfectly rounded. Not big or obnoxious or overflowing out of the pans. I don’t know why that is, but they’re good. And I guess it really doesn’t matter. So I eat two instead of one. Big deal.

Ginger muffins with orange zest, candied ginger & black pepper.

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Saying goodbye to summer with tomato jam.

Wow. Hey there, end of summer.

You snuck up on me, as you usually do. But this time I feel like I really haven’t been expecting you at all. By this time in years’ past I have already thought about you once or twice, usually around my birthday. I have perhaps even dwelled upon you, sadly, as I acknowledge the days already getting a smidgen shorter, & the cicadas song plays the finale. But this year? You got me good. Suddenly, it’s the unofficial end of summer: Labor Day.

A delicious tomato jam; try it with goat cheese on toasted bread for a different spin on bruschetta!

I feel like I haven’t made a whole lot of things I wanted to this summer. Having a blog makes you a bit crazy, see. I wanted to make all these awesome things over the summer & then blog about them. I wanted to take some tomato canning classes at The Brooklyn Kitchen. I had big plans for recipes- Miemo’s mama’s eggrolls, paella. Things like that. Things that were new to me (kitchen-wise), things that I never made before. I did make one-pan pasta & homemade butter, though, both of which are things I’d never done. But the other, more complicated things? Nope. I got caught up in the enjoyment of summer… the corn on the cob, the cookouts, the lazy sticky days & humid starry nights roasting marshmallows, drinking frozen alcoholic drinks, the soaking in of the sun, eating fresh fish after a day at the beach, the making of pickles & jams, the cutting of herbs, the inhaling of said herbs (frequently heard around here: “OH MY GOD that fresh basil/cilantro/oregano/rosemary smells AMAZING!”). Then I was tricked by the unseasonably cool weather (not a day over 90 degrees in August) & I was lulled into having the windows open with cool air blowing in. But I still forgot all about the end of summer. Basically, I got distracted living life.

There are worse things.

Stepping away from the internet is a good thing. Anyway… I got distracted & forgot that summer was about to end. Summer is weird that way; it starts to end the minute it begins and before you know it you’re catching up, trying to squeeze in the last bits of it any way you can. Now, suddenly, it’s tomato time.

Fresh grape tomatoes... about to be turned into tomato jam.

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Flu fighting sorbet, anyone?

Now that Valentine’s Day is over & there’s one whole month until you’ll be ingesting green beer, feel free to get sick. No seriously. After reading this post, you just might not mind it so much. Okay… that’s a lie. You will. But at least this will ease your suffering just a bit.

A couple of years ago, on a hot summer night, me & my other half were being lazy, drinking some beers & watching a show on either the Food Network or the Travel Channel & it just so happened that on said show they featured Jeni’s Splendid Ice Creams. We were immediately attracted to the variety of hand-crafted ice creams & sorbets; specifically the ones like the cherry lambic sorbet & the whiskey pecan. Unfortunately we don’t live in Ohio, and it was the peak of summertime so there was no way we’d chance having ice cream shipped to NY, dry ice or no dry ice. And even if we had, it wouldn’t have arrived that night! So we were two sad pandas.

Cut to about two or three weeks ago… I discovered the newest thing in sorbets: the influenza sorbet. Genius! We’ve all been sick here on and off all winter, with either a mild flu-ish thing or a stomach thing or some other weird thing that gave us insane headaches, and I wish I had had some of this on hand. The idea of a FLU FIGHTING SORBET!? Holy balls. I love it. Now, apparently, the company has changed the name to the Hot Toddy sorbet because seemingly there were some idiots who thought either the sorbet contained the flu or actually cured the flu. But either way the concept & ingredients stayed the same! Orange & lemon juice, honey, ginger, cayenne pepper and of course, Maker’s Mark. Perfect for when your throat starts to hurt, and you can’t keep anything heavy down. An icy cold citrus-y delight, with a hit of bourbon & ginger, and cayenne pepper so subtle you probably won’t even know it’s there. But at $12 a pint, and it being all the way in Ohio… I knew I wasn’t getting my hands on any.

I decided I was going to come up with my own recipe and make my own version of Jeni’s infamous flu sorbetto.

But see, I don’t have Maker’s Mark. I have other bourbons. So I used Basil Hayden’s bourbon instead, because it’s a milder one, and I’m not such a crazy bourbon fan. I’ve gotta say though.. the idea of it this sorbet made me really happy. Really, really happy. And Jay has quite the selection to choose from… but I chose Basil. Of course, this is NOT Jeni’s recipe, this is my own creation. And it can be tweaked to accentuate whatever ingredient you want to be the main player. Just don’t add too much bourbon- it won’t freeze properly. And because I didn’t use an ice cream maker, it’s more of a granita. So that’s what we’ll officially call it:

Influenza Granita.

Granita (in Italian also granita siciliana) is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, although available all over Italy (but granita in Sicily is somewhat different from the rest of Italy), it is related to sorbet and italian ice. However, in most of Sicily, it has a coarser, more crystalline texture. Food writer Jeffrey Steingarten says that “the desired texture seems to vary from city to city” on the island; on the west coast and in Palermo, it is at its chunkiest, and in the east it is nearly as smooth as sorbet.[1] This is largely the result of different freezing techniques: the smoother types are produced in a gelato machine, while the coarser varieties are frozen with only occasional agitation, then scraped or shaved to produce separated crystals. Although its texture varies from coarse to smooth, it is always different from the one of an ice cream which is creamier, and from the one of a sorbet, which is more compact; this makes granita distinct and unique.

Influenza, commonly known as the ‘flu’ , is an infectious disease of birds and mammals caused by RNA viruses of the family Orthomyxoviridae, the influenza viruses. The most common symptoms are chills, fever, sore throat, muscle pains, headache (often severe), coughing, weakness/fatigue and general discomfort.[1]Although it is often confused with other influenza-like illnesses, especially the common cold, influenza is a more severe disease caused by a different type of virus.[2] Influenza may produce nausea and vomiting, particularly in children,[1] but these symptoms are more common in the unrelated gastroenteritis, which is sometimes inaccurately referred to as “stomach flu” or “24-hour flu”.[3]

INFLUENZA GRANITA, A.K.A. THE FLU FIGHTING SORBET

Ingredients:

  • 2 1/2 cups orange juice (preferably freshly squeezed, but a low sugar or all-natural bottled variety will work)
  • 1/4 cup Meyer lemon juice (or regular lemon juice, but it must be fresh squeezed!)
  • 1/4 cup regular lemon juice (fresh squeezed)
  • 1/2 cup granulated sugar plus two tablespoons
  • 2 tablespoons honey
  • 2 tablespoons plus 1 teaspoon GOOD bourbon
  • 1 teaspoon ground ginger
  • anywhere from a pinch to 1/4 teaspoon of ground cayenne pepper, depending on taste or intensity of illness

Directions:

  1. Put the orange & lemon juices & sugar in a medium saucepan. Stir over low heat to dissolve sugar. Once sugar is dissolved, raise heat to medium & add honey, 2 tablespoons of bourbon, ginger & cayenne. Stir well. Bring to a boil.
  2. Once everything is boiled, add the last teaspoon bourbon. Stir. Strain into a container and let cool to almost room temperature. Cover with plastic wrap and freeze for 1 1/2 hours. Remove from freezer and whisk to crush ice crystals. Re-wrap and re-freeze. Continue doing this once every hour for 4-5 hours with either a whisk or a fork.
  3. Before you serve, if the mixture is still too chunky or icy, simply beat (in a cold bowl) with an electric mixer on low until fluffy. DO NOT LET IT MELT. Place it back into container and re-freeze until it sets. Serve & enjoy!

If you’ve got an ice cream maker or attachment (like I do, but I forgot to freeze the bowl before hand so I had to do this the manual way), then you can just freeze it according to the manufacturer’s directions. You’ll end up, most likely, with a smoother, softer less chunky version. More like sorbet, less like Italian ice. It doesn’t really matter what the texture is, though, as long as it isn’t just a crunchy block of ice. And even then, you could really just shave off pieces to eat. So it doesn’t matter much what you end up with. Oh- and Meyer lemons are way sweeter than regular lemons. So if you use all regular lemons, you might want to up the sugar amount. Remember: the cold lessens & dulls the sweetness of the sugar, but also remember that too much sugar will result in the same problem as too much bourbon in that it just won’t freeze properly.

Now, in no way am I telling you this will cure your flu (or your cold, or pneumonia or whatever you’re suffering with). What I will say is that there’s a lot of Vitamin C in here, and in addition honey, lemon & ginger are known for their flu-fighting properties. Cayenne pepper thins mucus, allowing you to breathe again. Plus, not only is bourbon an old-timey “helper” for all illnesses, it helps numb a sore throat a bit, as does the bracing cold iciness of the granita. No dairy to increase mucus production, either!

And if you want something hot to soothe what ails you, then you should definitely make a few jars of spiced honey. I guarantee you between this granita & some hot tea with spiced honey in it, you’ll be feeling better in no time. And if you aren’t… there’s always that NyQuil too.