Vanilla Ginger Mint Ice cream

Remember the directions from the Pumpkin Ice cream?  That will help with the how.

What you need:

• 1 pint half and half
• 1 scant TBSP vanilla
• 2 handfulls of fresh mint (of your choosing) chopped fine, or use mint oil
• 3/4 inch fresh ginger grated
• 1/3-1/2 cup Vegan sugar 

Whisk together ingredients vigorously then continue to your favored method of ice cream making.  (click the Pumpkin Ice cream link for the two I use)

Apple Ginger Acorn Squash

I have to straddle a fine line to eek some ginger into my life because Jason doesn't like it unless it is soda and even then he likes it far more tame than I prefer it.  This is a good dish to get a ginger fix and still have a lot of savory other things happening to keep the slightly more finicky tongues busy.

What you need:

• 1 large or two small acorn squash
• 1 granny smith apple (peeled and cored then diced in chunks)
• 1/4-1/2 inch little knuckle of ginger
• sea salt to taste
• cayenne (optional)
• a clove of garlic (optional)
• teeny pinch nutmeg (optional)

Preheat your oven to 375.  Oil lightly a pan.  Make sure your acorn squash either does NOT have wax on the exterior or give it a scalding rinse/scrub.  The food wax is the worst.  And if you're in a hurry when buying food it is really tough to see it.  Scratch it with your finger and if you reach the real skin in the scratch, great!  If not, this is very thick wax and may need to be cut off!  It is always best if there is NONE at all.

The easy way to cook squash is to cut it in half, scoop out the interior squish (reserving seeds if you're a gardener in case this is the best squash of your life) place the flesh side down on the pan and bake forever.  Checking every 20 minutes, then decreasing checking time to 15 and the closer to done then to 5 minutes.  It is not a rigid science with the huge variety of sizes these come in. You can't do this method if the wax is stubborn.  It will run down the sides to your pan and then it is on the flesh.  You can skin the squash with a peeler and knife for the crevasses. This way seems painfully intense but, you can then cut 1/2 inch rings and chop the squash into little pieces and it cooks really quickly.

After the squash is half way done... smaller pieces are effortlessly pierced with a fork.  Now it is time to add the granny smith chunks to the pan.  Cook for another 15 minutes until the outside flesh of the apple chunks have a silken but sad looking skin. It should now smell like autumn, and be sweet.

Place cooked lovelies into a tall mixing bowl with abrupt sides (this will keep things from flying out) and using a mixer blend until squash is mashed potato like -apples may most likely remain in chunks and not smooth through.  This is preferable.

You can keep this in an oven dish in a warm oven if it is completed before other things in the meal because this will lose heat quickly!

I served the squash with this:

I slice up some garlic and sautee it in a pan on a low-med heat until golden brown and crispy and then put aside.

I shredded a carrot finely into the remaining oil in the pan and tossing them often I let them darken and then removed them and put aside.

These are Heritage Pork chops which were cooked purely in their own fat, no oil or butter and some paprika I dried and ground from my garden.  After the pork chops are done -they only take minutes to cook and if put into a nice already hot cast iron skillet you are just cooking them until there is a nice caramelizing on the fat of the pork (a good chop will be marbled with fat and may have the caramelizing on the "fleshy" parts as well.  If you like your chops a little well done and cook them a couple minutes (on both sides)  just give a tiny slice to the meatier part on the outer edge.  This slice will firm up and open up looking like a triangle was cut out.  This is a "well" cooked chop.  I prefer mine to still expel a great deal of moisture so I do mine about medium -just touching it with my cooking fork in the center of the meat for firmness and using caramelization as the guide.  A good pork chop will have a PINK tone to it.  It will not be white. The Other White Meat is a campaign for cheap industrialized factory farmed pork. 

After the pork is done I put a TINY amount of butter in the pan which takes a little of the pork drippings off the pan and then I add a handful of pineapple sage cut chiffonade and stir it into the butter until the sage wilts.

I place the sage and garlic chips over the pork.

And a final Pork porn shot.

Ginger Ale and Candied Ginger

I post a lot of things that use a lot of sugar.  I effing love sugar.  Because it is delicious, but also because people love it.  For as much as people want to be healthy, they really just want to bathe in sugar.  Which is probably the best way to use sugar since it's got some mean scrubbing power.

So here is a good use for that sugar which isn't bathing so much in it as it is getting a dose of it.

I way over purchased the ginger since I'd never made ginger anything really.  I'd had it grated over things but that was about it.

So I used a spoon turn bowl side down to peel the ginger.  A spoon will get into most nooks and crannies of ginger root.  If there is a little skin left on, no one will care much.


What you'll need:

• 1 Cup ginger (sliced, which will be one fat root)
• 1 Cup VEGAN sugar (vegan sugar, if you're a steady potlicker you know that it isn't bleached with bone char - which contains very high amounts of THE SPICE - so use this in the sickeningly sweet things and you're safe from phantom migraines, etc. )
• Just enough water to boil the ginger and have it moving around the pot freely (4 Cups approx. Could be more.)
• Reserved 2 Cups vegan sugar for adding to the ginger pieces to coat after they've been boiled and then remaining sugar to the water once the pieces have been removed.

Spoon scrape ginger clean and then slice it thinly.  Save peel for adding to water once ginger slices are removed. Bring water to boil and add ginger - add 1/2 Cup sugar to water and boil until a piece of ginger can be gnawed without too much effort but with plenty of firmness to be candy later. Take out large ginger pieces straining them over the pot and moving to a colander so they can be sugared liberally and then shaken of loose sugar.  Add to the water your skins and boil. The water will start to turn darker.  Strain skins and add other 1/2 Cup sugar to the syrup/water.  Check ginger in colander, it may need a new shake and a new coating of sugar.  Place onto a clean flat surface after shaking colander.  Spread Ginger pieces out and sprinkle with sugar again if needed. Allow to dry.  Ginger should firm up and can be placed into containers later for gifting*.  Back to your syrup add all remaining sugar from the sprinkle sessions and check syrup for sweetness and viscosity by allowing to cool once all sugar is dissolved and dipping a spoon in the still warm mixture.  It should coat the spoon but give up freely like warm honey and run into the pot from the spoon like a thin mouse's tail.

Your yield should be very amber and potent.  For soda -Ginger Ale- I like to make a slurry with a tiny amount of carbonated water and the ginger syrup and then pour the rest of the carbonated water into the slurry mix, this way you wont lose a lot of carbonation mixing the two together.

*I usually gift them before they've hardened but beware that moisture will collect in the container from the ginger.  You have leave them to air dry indefinitely and once dry package them.  I like mine both soft and new and crisp and "aged."

 The cut and peeled ginger, with a cup of sugar.  The peeled parts will be stewed in water until it becomes syrupy.  The sliced pieces in front will be boiled,  strained and then coated in sugar.

The peeled ginger slices boiling. You can see how light the water is now and watch as sugar is added and the water starts to carry a golden color from both the ginger and the sugar.

Separating the boiled ginger from the water.  This water will be the base that we add the peeled parts to in order to make a syrup.

The syrup is poured through a strainer so there are no bits left.  This is what you mix with sparkling water to make the ginger ale.  Once the syrup can have a spoon dipped into it and run off like warm honey it is strong enough.  The amount of syrup that you use in each drink is the kicker.  You can keep the syrup in your refrigerator for a very long time due to the high amount of sugar it contains.

The real deal! It will be a bizarre gray/yellow/green when mixed.  Like fog.  Best of all ?  No "NATURAL FLAVORS."