Shoofly pie
If you have any markets in your area the carry a lot of "ethnic" foods try there. I have a market near me that carries a lot of Italian, Hispanic, Indian, Polish ..foods and they have a shelf that runs the length of the deli counter and on the shelf are plastic containers that have dried beans, dried fruits, some spices, some candy and they have crystallized ginger as well. Regular price for the ginger is $3.95 a pound and I got it on sale for $3.49 a pound. (that is not a typo, that is per pound and I did not miss a number in front of the 3.)It is also easy enough to make yourself. Alton Brown did an episode on his show "Good Eats" on the Food Network I am sure you can find the recipe there but if not try this.Crystallized GingerScrape and cut into 1/4 inch slices enough fresh nonfibrous young:Gingerroot.to make 1 quart. Put slices into a large stainless steel pan and cover generously with :WaterBring water slowly to a boil and simmer covered until tender, about 20 minutes. Add:1 Cup sugarand stir until mixture boils. Remove from heat. Cover and let stand overnight at room temperature. Re cook, simmering gently for about 15 minutes after the ginger has again come to a boil. Add:1 seeded sliced lemon1 Cup corn syrupUncover and simmer 15 minutes longer, stirring occasionally. Remove from heat and let stand covered overnight. During the third cooking, the ginger must be stirred often to prevent scorching. Bring the syruped ginger to a boil. Stir in:1 Cup sugarSimmer 30 minutes. Stir in:1 Cup sugarand bring mixture to a boil. Remove from heat. cover and let stand overnight.In the fourth cooking, bring the mixture to a boil once more. When the syrup drops heavily from the side of a spoon and the ginger is translucent drain the ginger after the last cooking. Reserve the syrup for flavoring sauces. Dry the ginger on a rack over a tray, uncovered overnight. When dried roll the slices in :Granulated sugarStore in tightly covered glass jars.I think the one Alton Brown did was not quite so detailed or took as long but this should do a pretty good job. I just may try this myself. I think the ginger syrup would be wonderful in tea, as a flavoring in a glaze over an Apple Spice Bundt cake.
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