The Mono

I scored a few lemons this weekend, so I'm making candied lemon peel and juicing them for.... something. Maybe lemon meringue or some other lemon custard, maybe lemon curd. I really want to pair it with vanilla -- they're that sort of lemon -- so we'll see.

Meanwhile, have my easy-peasy refrigerator candied lemon peel recipe. It turns out a very flavorful result. :)

( No-boil candied lemon peel )

I've also used it to candy thinly-sliced ginger with very good results.

For the latest batch of ginger soda, I reduced the amount of ginger (it was a little strong last time, I admit), and added some lemongrass. What I got out of it was a mellow ginger ale, with clear ginger flavor but no bite, and a very pleasant floral/citrus finish.

I'll make another batch of ginger beer this week, since I like the heat this one lacks. This would be ideal for someone who isn't nuts about ginger but likes ginger ale.

( recipe )

I'm waiting on my shipment of soda extracts... I hope it comes in before the end of the week. I want birch beer. :)

I decided that I've had sufficient luck with root beer that I should take a stab at ginger beer. I hate the stuff on store shelves, as it always has some nasty cloying taste associated with it. I tried a commercial extract, and discovered that the only flavoring in it was ester of pine resin -- it tasted, as you might expect, exactly like a pine board. eww.

So, since I wanted something that tastes like ginger, I took a hand of fresh ginger, some sugar, a little yeast, and water. I worried a little bit that the yeast might take exception to very fresh ginger (it's a pretty good antimicrobial) but apparently I needn't have worried. At all.

What follows is a tentative recipe for my trial batches of ginger beer. It is not alcoholic at all, but it has some heat to it. Do this only if you like ginger (a lot). :)

( Recipe! )

This makes a very clean, crisp ginger beer with enough heat to warm your belly afterward; it's a great way to settle an uneasy stomach. I may try foogod's advice of adding a touch of cardamom to the brew, but I like it plain just fine. Yum. :)

There are alcoholic versions out there, brewed like beer... CHOW makes a very traditional non-alcoholic ginger beer using a "bug", or starter. I like dry yeast because it's reliable, quick, and needs no maintenance, but I imagine a bug gives it more character.

Since I have become increasingly frustrated with people who dump a couple of spoonfuls of salsa and an avocado into a bowl, mash it up, and call it guacamole (no, I'm looking mostly at restaurants here), I have decided to strike back by telling people exactly how easy it is to make The Good Stuff. Once you know, you have no excuse for making bland, gluey guacamole.

( recipe and commentary follow. )