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Publication: I'm Not Martha
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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____________________________________________________________ 
END OF I'M NOT MARTHA - http://www.gophercentral.com
Copyright 2007 by NextEra Media. All rights reserved. 

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