Happy New Year all!
I feel like the last several weeks have been consumed with holiday busy-ness, and so were my posts. So much to share with you, but it’s Friday so let’s start with one of my favorite favor-”ettes”!
Ginger is one of those ingredients that irks me. I use it often in my cooking, yet never need more than a tablespoon (usually less). I used to leave the rest to shrivel in the produce drawer until I threw it away.
Then I came across this tip on how to preserve ginger in cooking sherry. Simply peel the ginger and cut it into chunks. Place in a clean container and cover completely with the sherry. Store it, covered, in the fridge.
I love this because I now always have ginger on-hand, and it lends a nice flavor to the sherry – an ingredient I also use fairly often.
And because I’m getting over a cold this week, let me also pass on one of my favorite ways to use fresh ginger – you know, now that you’ll always have it at the ready.
Wondering what favor-”ette” means? Click here!
2 T. fresh ginger, grated over large holes
2 c. boiling water
1 T. honey
2 T. fresh lemon juice
Pour boiling water over ginger – cover and let stand 5-10 minutes. Strain ginger, and add remaining ingredients. Drink it as hot as you can stand it.