Ginger syrup

I like ginger, in food, in tea, in candies, but I was never a fan of Ginger Ale. I find the taste is too subtle. Basically not worth my tummy space and so, it remains one of the things I never even look at in grocery stores.
Now, that's all changed. Forever. Thanks to one of my favorite bloggers, Joy the Baker, who led me to discover ginger syrup.

(P.S: Thanks Joy!!! I would really love to hang out with you one day and watch you cook/bake while rambling away about your life. LOL!!!!)

I kid you not, it's frigging delicious!!!! My better half promptly declared that I have ruined store-bought ginger ale for him. And he loves ginger, not just the red-haired sexy ladies, but everything ginger, so he is pretty much the best critic there is beside myself.

No, there is nothing left for me to say but GO MAKE IT, if you are a ginger lover. I refuse to try to convince you any further. See for yourself how easy it is to make it:

Ginger Syrup:

( from Betty Fraser and Denise DeCarlo, owners of Grub)
makes 2 cups of syrup

2 cups unpeeled, washed, fresh ginger, roughly chopped
2 cups sugar
6 cups water

Process ginger chunks in a food processor or blender until finely chopped. Place in a large stock pot (I couldn't find the blade for my food processor, so I placed the roughly chopped ginger into the pot with about 2 cups of the water, and used a handheld blender to mince it) Add sugar and water to the pot and stir. Bring to a boil then reduce to a simmer over medium-low heat and cook for one hour until a rich syrup is created. Strain the syrup twice through cheese cloth or a sieve into a large jar or bottle. Refrigerate.
 
Get yourself some tonic or soda water. Pour about 2-3 Tbsp of syrup for each cup of soda, or according to your taste. Add some ice. Squeeze in some lime if you have. Add some mint if you're feeling trendy and enjoy!!!!!

See? What did I tell you??? SO. AWESOME.

pI love you!

I'm not really a "pie person", but I adore the smell of baking pies in the house. There is something so loving and cozy about the fragrant spices and the steamy bubbly filling that makes me want to hug someone special.

And on cold rainy days like these, we can all use some love, hugs and a couple of slices of warm pies. So go call someone you love, tell them that you're coming over in an hour and get in that kitchen!  

Quick apple ginger pie

(makes 1 pie)

• 2 pie shells (1 if you want an open-faced pie)
• 4 medium apples, peel, cored, quartered and sliced
• a small knob of fresh ginger, a little less than an inch or so, minced
• 1 lemon, juiced
• about 1/2 cup sugar (I used half brown and half white)
• about 1 Tbsp ground cinnamon
• about 1/2 to 1 tsp ground nutmeg (depending on how much you like the spice) 
• about 1 Tbsp flour
• egg wash, optional (1 egg white and a tsp of water)
• a few pinches of sugar for sprinkles

Heat oven to 375*F

If you are using frozen pie shells (yes... I cheated... LOL) thaw them out on the counter for about 10 minutes.

Meanwhile, mix the prepared apple slices, ginger, lemon juice, sugar, cinnamon, nutmeg and flour together. Put everything into the first pie shell.

Take the second pie shell and drape over the pie. Make a cross in the middle for the steam to escape while the pie bakes. Brush egg wash on top, and sprinkle some sugar on top, liberally.

Bake for 30-40 minutes or so, or until the crust is golden and the filling is bubbling.

Now, bring it to that someone and spread the love, one slice at a time.