I love just about anything with ginger in it so when Mistrel Boy over at Harp & Sword posted a recipe for crystalized ginger, I just had to try it. I have a simple recipe but this one takes four days and I figure that my house will smell wonderful for that length of time.
The by product of making your own crystalized ginger is ginger syrup. I am going to Santa Fe next week. I have a friend there who is kind enough to let me sleep on a futon on the floor of his recording studio for 3 or 4 nights. One of the things he just has to have when he comes here is gingerbread pancakes from Kerbey Lane Cafe. I'll be taking him a package of the mix for the pancakes and some of this syrup to go on them as a thank you gift. His sweetie, whom I have never met, will recieve some of my handmade soap.
After I get back from Santa Fe, I'll make a ganache of some Scharffen Burger dark chocolate thd dipping some of the ginger pieces in it. Yummmmmm!!! If all this turns out well, I'll be making more for Christmas gifts.
If you try this recipe, you will need a couple of very sharp knives, one for peeling the ginger and one for slicing it. I used my kitchen scales that I bought for soap making to weight the ginger. I don't think I would have ever figured out how much a pound and a half is by volume. You will lose about a quarter of the fresh ginger you start with when you peel the stuff. You will also need a heavy, non-reactive stock pot.
If you haven't read Harp and Sword, you are really missing some good reading. I have to warn you, though, you might gain weight if you try the recipes he posts.