Oh, quite a few things happen. Only one tiny spark of inspiration is is needed to get the wheels of creativity turning, but it’s innovation that keeps them going. Starting with just one ingredient, I have skipped my way through four great recipes so far this week!
Thank you, lovely brain of mine, for tapping into some of that right brain creativity! And now I call on some left brain logic to tell you this story…
“If you give a girl some ginger…”
If you give a girl some ginger, she’ll want to make ginger simple syrup.
If you give her simple syrup, she’ll want to make ginger ale.
If you give her ginger ale, she’ll want to drink it with a pretty straw.
But since you can’t give her a pretty straw,
(meanie, how come you don’t have pretty straws in the house?)
she’ll want to make candied ginger.
If you give her candied ginger, she’ll want to make granola to put it in.
If you give her granola, she’ll eat it for breakfast, lunch, and dinner
and stop asking you for more things.
Lucky you. You’re kind of tired…
except there is still some candied ginger left…
maybe you should make a Ginger Pear Crisp!
Oh yes, she thinks that is a very good idea.
But oh no — if you give a girl ginger pear crisp,
she’ll want some vanilla ice cream to go with it…
Peel the ginger. (Mary from One Perfect Bite has the great tip of using the side of spoon to scrape away the ginger peel. I tried this with great success! It was much quicker, less tedious, and prevented me from cutting away too much ginger as often happens when using a knife.) Slice the ginger into rough 1/8-inch discs, to yield about 1-1/2 cups.
In a medium sauce pan, stir 1 cup of sugar into water to dissolve, then add the sliced ginger. Bring to a boil, then simmer over medium heat for 1 to 1-1/2 hours, or until ginger is softened.
Remove ginger from syrup using a slotted spoon, and toss in remaining 1/4 cup sugar. Spread sugared ginger slices out on a parchment-lined baking sheet. Allow to dry for 12-24 hours (I put mine in the oven to keep them out of the way — and put up a mental sticky note to NOT turn the oven on while they were still in there!), or until chewy!
Reserve syrup for use in ginger ale (or as is suggested by Brooklyn Farmhouse over pancakes! Light bulb!)
inspiration from Joy the Baker (Check out her photography — she has pretty straws!!! Her syrup is also a bit darker, and I’m thinking this is because she didn’t peel the ginger; this is another option if you dont want to make the candied ginger.)
2 tablespoons ginger syrup
8 oz seltzer
Combine syrup and seltzer, then pour over ice in a tall glass. Add lemon if you like!
Ginger Spiced Granola
adapted from Brown Eyed Baker (I’ve linked to this recipe before — I’ve been making it again and again with all different add-ins!)
5-1/2 cups old-fashioned oats
1 teaspoon ginger
1 teaspoon cinnamon
3/4 teaspoon salt
3/4 cup brown sugar
3/4 cup applesauce
1/4 cup honey
Candied ginger, diced
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
Combine oats, ginger, cinnamon, and salt in a large mixing bowl. In a seperate bowl, combine brown sugar, apple sauce, and honey. Stir honey mixture into oats mixture. Spread out on lined baking sheet.
Bake for 30 minutes, then use a wide spatula to turn granola in sections. Return to oven, and bake an additional 15-20 minutes, until browned and crunchy.
Stir in desired amounts of candied ginger, almonds, and raisins into granola. Munch — then, store in an airtight container!