I’ve been big into homemade preserves lately and absolutely love the flavour of ginger. I came across this ginger syrup recipe from Saveur magazine and was very impressed with the results. I love the peppery bite this syrup has with the added black pepper. I modified the recipe by adding more sugar and found I had to boil the syrup down considerably to get a nice thick consistency of maple syrup. This could be used on pancakes, to moisten cakes, on ice cream or even added to sodas.
Ever wonder what to do the rest of the gigantic watermelon you bought that doesn’t fit in the fridge and you can’t seem to consume fast enough ? The trend has been watermelon gazpacho and what a delight. It is such a nice flavor and perfect for the summer heat when served chilled. This recipe is modified from several I found online and really works well with a grilled main course.
4 cups rough chopped seeded watermelon or whatever fits in your blender
¼ cup olive oil
2 TBLS minced onion
½ cucumber seeded and rough chopped
2 TBLS minced fresh or dried dill
Kosher salt and freshly ground black pepper to taste
Juice from 1 lime
¼ cup crumbled feta cheese
Put all ingredients into blender. Pulse until smooth. Add salt and pepper to taste and as many chilis as you like depending on the heat you like. Pour into bowls and serve with crumbled feta and minced cucumber and watermelon to garnish. It's even better served chilled.