Make your own Ginger Liqueur

This is my new favorite drink!! I have always liked ginger, (how do you like the above photo in front of some of my ginger plants?) even as a child I loved ginger cookies, but I've never really liked ginger ale except for Vernor's...but it wasn't until I was in England in the lake district and tasted some of the best gingerbread that I've ever had. That is when I discovered I love crystallized ginger too. I was searching for a recipe that was like that wonderful gingerbread, and have not found one yet. I did come across a really good recipe for ginger shortbread cookies with crystallized ginger. I now make them every Christmas and then some.

When I asked my friend Biren of Roti n Rice if she ever made ginger ice cream and she came up with this great Ginger Tea Ice Cream
I have not tried to make this yet because I would be the only one eating it. That was before my daughter started drinking ginger tea...


...here is just one of the kind  that she enjoys...this is so good on toast too. Now I know she would eat the ginger ice cream along with me, she enjoys ginger as much as I do.  So that's on my summer "to make" list.

She isn't old enough for the ginger liqueur, but that's okay! Let's get started...

I've been experimenting with some infused vodka lately and I will post some of those later. I used organic vodka and organic ingredients...so that was fun. The ginger vodka will take a little longer, but using brandy in can be ready to drink in a few days. I used mostly all organic except I could find organic brandy.

Ingredients:

•  2 ounces or more of organic ginger root (I like the bite of strong ginger taste)
•  1 organic vanilla bean
• 1 cinnamon stick
• 1/3 cup brown sugar (scant, not packed unless you like it really sweet)
• 1/3 cup honey
• 1/3 cup sugar (scant)
•  1 1/2 cups water 
•  1 orange I used a few strips of peel only non of the white part
• 1 1/2 cups brandy
•  I added a tablespoon or so of the ginger tea too

 Peel the ginger and cut it into thin slices. Split the vanilla bean in half lengthwise. Bring the ginger, vanilla, brown sugar, sugar, cinnamon stick and water to a boil. Reduce heat to medium-low and simmer until ginger is soft—about 20 minutes. Turn off the heat and add the honey, let the mixture cool. Place the orange peel glass container along with the syrup and brandy. Seal and shake, then let this mixture steep for one day. After one day, remove the vanilla bean and let the mixture steep for an additional day. Strain mixture through a fine sieve and return it to the bottle or jar for storage. Let it sit for one more day before using to let flavors mellow.You can strain it though a coffee filter or a yogurt strainer to make it clear

I had to try it before it was all strained clear, and it was a delightful drink on the rocks...

..or as an after dinner drink...to sip on for dessert. I actually will enjoy this anytime...it is very good. I have to try it in a cocktail yet...maybe with some ginger ale.  I might add some more spices next time and make it like a chai spice liqueur. Add a little bit of cloves, maybe some cardamom. What do you think? How would you enjoy this ginger liqueur?

Ginger Shortbread Cookies - with crystallized ginger

I've been making these shortbread cookies for years and they are one of my favorite, so I thought I would bring this post back for the holidays. Some people are bothered by having to let them set in the fridge for awhile, but it works well for me. I have also put half the recipe, or one log in the freezer and pull it out at a later time when you want some fresh baked yummy cookies.

I love the buttery goodness with a delicate ginger flavor, and a little bite from the crystallized ginger throughout! I use a little more ginger than the original recipe calls for, but I love ginger. You don't want to use too much because it will throw off the balance of the buttery shortbread.

These are perfect to enjoy with a nice steamy cup of tea or coffee!


Ginger Shortbread Cookies
 Bon Appétit March 1997

yield: 36 cookies

These delicate, buttery cookies are nice with a cup of tea or coffee.

2 1/3 cups unbleached all purpose flour
3/4 cup powdered sugar
2 teaspoons ground ginger
1/4 teaspoon salt
1/4 cup coarsely chopped crystallized ginger (I used a little more about 1/3 c)
1 tablespoon sugar
1 cup (2 sticks) unsalted butter, room temperature
2 teaspoons grated lemon peel
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract

Additional powdered sugar (optional)

Combine flour, 3/4 cup powdered sugar, ground ginger and salt in medium bowl. Combine crystallized ginger and 1 tablespoon sugar on work surface; chop finely.

Using electric mixer, beat butter in large bowl until light. Add lemon peel and extracts. Beat in crystallized ginger mixture. Beat dry ingredients into butter mixture in 4 additions.

Transfer dough to floured work surface. Divide dough in half. Roll each half into 6-inch log. Shape each log into 2x1x6-inch-long rectangular log. Wrap in plastic and refrigerate 2 hours.

Preheat oven to 325°F. Lightly butter 2 large baking sheets. Cut each dough log into 1/3-inch-thick cookies. Transfer cookies to prepared baking sheets, spacing 1 inch apart (cookies will spread slightly during baking). Bake cookies until edges are pale golden, about 24 minutes. Cool cookies on baking sheets 3 minutes. Using metal spatula, transfer cookies to racks. Sift additional powdered sugar over warm cookies, if desired. Cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week.)

Ginger Miso Tuna Skewers ~

I have been trying to get this post up most of the day, my internet has been up and down. So frustrating!
This is a nice way to grill fish, it's easy to handle while cooking and if you want help to skewer it I'm sure you'll get it. Kids seem to like most anything if it is in bite size and on a skewer. I used some fresh tuna and you can use any fish that will hold up on the skewers.

Ingredients:
1/4 cup white miso (fermented soybean paste)
2 tablespoons mirin
2 tablespoons lime juice
1 tablespoons tamari sauce
2 tablespoons minced green onions(optional)
1-2 tablespoons minced fresh ginger
1 teaspoon dijon style mustard
2 teaspoons toasted sesame oil
2 tablespoons canola oil or olive oil
pinch of red pepper flakes
mixed sesame seeds to sprinkle on
Salt and freshly ground pepper

Soak the skewers for at least 30 minutes before using them to keep from burning too badly.
Cut the tuna in cubes or strips so they will fit on the skewers easily, place them in a zip top plastic bag or you can use a glass dish. Whisk together all ingredients and pour over the tuna, refrigerate for at least 30 min. Once the tuna is on the skewers sprinkle with the sesame seeds. I used back and white sesame seeds.
Make sure the grill is nice and hot before placing the tuna on it. Grill for 3-4 minutes on each side, until cooked through the way you like it.

Serve it with a wasabi mayo or I like it with sriracha and mayonnaise. Again there are so many dipping sauces that would work well here. Or like my daughter, she just ate them as is.

Perfect for tailgating!

This was an interesting sky we noticed as we were walking the dog. By the time I ran in to get my camera the jet was already down the line. It seemed to follow a slight line that was left by a prior jet. You can also see the moon was out.

See you all tomorrow for Tailgating Time!