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Kirschwasser and Ginger. | |
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I'M NOT MARTHA - Tuesday, July 17, 2007
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Hi! I'm Lizzy!! and I'm not Martha!!!
* You state to use kirschwasser ... what is that?
Also, is there any way you can do a Ginger week? I love it.
It smells good and I'm sure it's versitile, unfortunatly,
all I know is that you put it in stir frys, and that there
is something called candied ginger, but I don't know what it
is. Pretty pretty please?
Carena
I am so happy you asked for this. Ginger is a real favorite
of mine. But first let me clear up the Kirschwasser thing.
P.S. If you're interested we now have a forum. You can post
comments on this and recent issues at... Not Martha forum
KIRSCHWASSER
* Kirschwasser, German for "cherry water", often known simply
as Kirsch (German for "cherry"), is a clear brandy made from
double distillation of the fermented juice of a small black
cherry. It is colorless because either it is not aged in wood
or it is aged in barrels made of ash. The cherries used
recently can be either sweet or sour, but in the past the
sour morello cherry was used with the pit crushed down. As
the morello cherry was originally grown all around the Black
Forest in southern Germany, the drink is believed to have
originated there.
The European Union sets a minimum of 37.5% alcohol by volume
for eau de vie, including Kirsch, but most Kirschwasser has
an alcoholic content of 40%-50% ABV (80-100 proof). About ten
kilograms (about 22 pounds) of cherries go into making a 750
ml bottle of Kirschwasser.
GINGER
* Ginger is commonly used as a spice in cuisines throughout
the world. Though commonly referred to as a root, it is
actually the rhizome.
* In the fresh state, it has a characteristic staghorn-like
appearance; dried ginger is usually sold in form of an off-
white to very light brown powder.
* Originating in southern China, cultivation of ginger spread
to India, Southeast Asia, West Africa, and the Caribbean
* Ginger contains up to 3% of an essential oil that causes
the fragrance of the spice.
* Chinese women traditionally have taken ginger root during
pregnancy to combat morning sickness. The Natural Medicines
Comprehensive Database (compiled by health professionals and
pharmacists), states that ginger is likely safe for use in
pregnancy when used orally in amounts found in foods.
* Ginger ale and ginger beer have been recommended as
"stomach settlers" for generations in countries where the
beverages are made. Ginger water was commonly used to avoid
heat cramps in the United States in the past.
* There are several studies that demonstrate a decrease in
joint pain from arthritis after taking ginger, though the
results have not been consistent from study to study.
* It may also have blood thinning and cholesterol lowering
properties, making it theoretically effective in treating
heart disease; while early studies have shown some efficacy,
it is too early to determine whether further research will
bear this out.
* Ginger may be harmful due to interaction with other medi-
cations, such as warfarin. Ginger is also contraindicated
in people suffering from gallstones, because the herb pro-
motes the release of bile from the gallbladder.
* The tea brewed from this root was an old-fashioned remedy
for colds. The minute my throat begins to get scratchy, I
make Ginger Tea....hot water, fresh ginger (either grated or
thin slices) and honey. works great during allergy season,
too.
* Candied or crystalized ginger is ginger root that has been
dried and preserved with a sugar coating. It is pungent with
a spicy-sweet flavor and is moist and chewy.
To make your own: Bring to a boil 1 1/3 C sugar + 1 C water,
add 1 C peeled and rough chopped ginger pieces, and simmer
for 20 minutes. Strain and dry, then sprinkle with sugar.
Substitute: 1 tablespoon grated ginger root plus sugar to
taste for 1/4 cup minced crystallized ginger called for in
recipe.
Now for the serendipity of life. Last week I had Zoe over
for dinner. She is the daughter of close friends who were
out of town. She likes cooking adventures so I taught her
to make fish en papiotte...fish cooked in parchment. I've
given you all the recipe ages ago but she doesn't read the
column so it was new to her.
As we are getting things going she asked what was for
dessert...she knows there's always dessert at Auntie Lizzy's
house. I told her it was a surprise. Zoe whinged a bit
hoping I would give in. Ha, never. But she pestered...I told
her it was an "I am listening" dessert. Zoe was puzzled. I
disappeared into the kitchen to come out with warm ginger-
bread with softened dulce de leche ice cream. The kid was in
heaven. I had remembered her saying that gingerbread was one
of her favorites....with lemon icing. I shunned the lemon
and added the wonderful deep vanilla ice cream, A winner.
And I was listening to Zoe. what better way to show it?!?
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OLD-FASHIONED GINGERBREAD WITH MOLASSES WHIPPED CREAM
1 cup plus 1 tablespoon sugar
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup plus 2 tablespoons mild-flavored (light) molasses
2 large eggs
2 cups all purpose flour
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups chilled whipping cream, divided
3/4 cup boiling water
Preheat oven to 350°F. Butter and flour 9x9x2-inch metal
baking pan. Using electric mixer, beat 1 cup sugar and butter
in large bowl until blended. Beat in 3/4 cup molasses, then
eggs 1 at a time. Sift in flour, baking soda, cinnamon,
ginger, and salt; beat until blended. Beat in 1/4 cup cream,
then 3/4 cup boiling water. Transfer batter to prepared pan.
Bake cake until tester inserted into center comes out clean,
about 45 minutes. Cool cake in pan on rack.
Beat 1 1/4 cups cream and 1 tablespoon sugar in medium bowl
until peaks form. Fold in 2 tablespoons molasses just until
streaks appear (do not overmix). Cut cake into slices; tran-
sfer to plates. Serve with molasses whipped cream.
Makes 8 to 10 servings.
Bon Appétit
Too Busy to Cook?
November 2004
Polly Tafrate, South Salem, NY
Well, Carena, I hope that helps....I am listening!
Lizzy
Questions...Comments...? email Lizzy
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