Okay, I admit it. I am a ginger addict. From its warm and earthy aroma to its sharp and spicy flavor, its lure is undeniable. Not to mention its health benefits!Ginger contains gingerol, which is responsible for its anti-inflammatory and antioxidant properties. It also can alleviate stomach pain, improve digestion and fight nausea.I started playing around with new ways to utilize ginger after realizing how much I was wasting at home. I would go to the grocery store and buy a hand-sized chunk of ginger root for a recipe calling for one teaspoon of grated ginger. Over and over again, I would think to myself, “Okay, that Lo Mein was amazing, but now what do I do with this giant root on my counter?”
The first solution was learning how to properly store leftover ginger for an extended period of time. The best way to store ginger is peeled and wrapped in plastic wrap or in a sealed zip top bag in the freezer.
*Pro tip: Label and date items stored in your freezer to better utilize your ingredients.
When a future recipe calls for ginger, the frozen ginger can be easily grated with a microplane (try adding it to your next smoothie for a kick)!
To utilize larger amounts of ginger, steep it in hot teas or simple syrups to spice up beverages. Ginger makes for a great flavor addition to both savory and sweet dishes, like an Asian-inspired vegetable soup or Gingery Pear Upside-Down Cake.Learn more about other warm holiday flavors in The Chopping Block's Eat, Drink, and Be Merry hands-on cooking class tomorrow night at Lincoln Square. In the meantime, here is a Ginger Tea recipe that's great on its own, or repurposed into a cocktail.
Ginger Tea
Makes 4 servings
4 cups water
4 inch chunk of ginger, peeled and thinly sliced
1 lemon, thinly sliced
1 teaspoon honey, per serving
Peel the ginger with a vegetable peeler or teaspoon. Simply cutting off the outer skin with a knife can cause a lot of wasted flesh!
Thinly slice the lemon and peeled ginger. Bring water to boil. I prefer a saucepan, but a tea kettle works, too. Once the water comes to a boil, remove from heat and add flavors to steep for 20-25 minutes. Steeping the ingredients in the hot liquid allows for the water to take on the flavor of the ingredients. Strain the liquid through a sieve into a storage vessel.
*I like making a big batch and storing it in a mason jar, so I can enjoy it over ice or warm!
Finish with a teaspoon of honey, a lemon wedge, and enjoy!
Ginger Tea “Mule”
Makes 1 serving
1.5 ounces bourbon whiskey
1/2 ounce lemon juice (about half a lemon)
2 ounces ginger tea (recipe above)
1/4 ounce honey
2 ounces club soda
Fill shaker with ice, bourbon, lemon, tea, and honey. Shake and pour over ice. Top with club soda. Garnish with grated ginger over the top.
Interested in learning more about the composition of cocktails? We have two hands-on classes coming up with Mixologist Tim Williams of Pour Souls. Learn how to make The Perfect Old Fashioned cocktail on Tuesday, November 15 and get a solid foundation of cocktail making in Mixology 101 on Tuesday, December 13 at our Merchandise Mart location.
