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Thread: ginger syrup

  1. #1
    Tracy Guest

    Default ginger syrup

    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

  2. #2
    BD Guest

    Default Re: ginger syrup

    Add a piece of lime zest, mix with vodka - a ginger martini yum!
    "Tracy" <[email protected]> wrote in message
    news:grktpd$48d$[email protected]..
    >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




  3. #3
    Merryb Guest

    Default Re: ginger syrup

    On Apr 9, 6:38*am, Tracy <karac...@bc.edu> 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?

  4. #4
    Tracy Guest

    Default Re: ginger syrup

    Merryb wrote:
    > On Apr 9, 6:38 am, Tracy <karac...@bc.edu> 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


  5. #5
    Tracy Guest

    Default Re: ginger syrup

    Merryb wrote:
    > On Apr 9, 6:38 am, Tracy <karac...@bc.edu> 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


  6. #6
    Puester Guest

    Default Re: ginger syrup

    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

  7. #7
    Tracy Guest

    Default Re: ginger syrup

    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

  8. #8
    Doug Freyburger Guest

    Default Re: ginger syrup

    Tracy <karac...@bc.edu> 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 ...

  9. #9
    Kathleen Guest

    Default Re: ginger syrup

    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.


  10. #10
    Joseph Littleshoes Guest

    Default Re: ginger syrup



    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


  11. #11
    Joseph Littleshoes Guest

    Default Re: ginger syrup



    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
    >



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