Monthly Archives: July 2015

Ginger syrup

desserts, , ,

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.

gingersyrup1

Ginger syrup
 
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Recipe type: condiment
Serves: 4
Ingredients
  • 1 6 inch piece of ginger
  • 2 cups sugar
  • 1 cup water
  • 11/2 tsp whole black peppercorns
Instructions
  1. Peel and slice ginger and add to 2 qt pot
  2. Add sugar, water and peppercorns and boil.
  3. Reduce heat to medium and simmer until almost reduced in half (30 minutes)
  4. Chill overnight, then strain into a glass or plastic bottle
  5. Refrigerate

 

 

Watermelon Gazpacho

appetizer, dinner, gluten-free, lunch, recipes, snacks, soups, , , , ,

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.

Watermelon Gazpacho
 
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Serves: 4
Ingredients
  • 1 large tomato rough chopped
  • 1 tsp dried chilis depending on preference
  • 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
Instructions
  1. 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.