by Sergio and Susan Abramof

With spring around the corner, we need something to wake up our senses! Ginger is one of the sassiest seasonings in the chef’s pantry. Its strong, clean taste adds a flavor punch that can’t be matched. In each of its forms it performs a different role. Fresh ginger offers the most intense flavor, typically in Asian-inspired dishes. Pan-seared fish, when finished with chopped, fresh ginger and a dry white wine sings in your mouth. Ginger has deep roots in western soil as well. The British take a fancy to ginger marmalade, and Americans, to gingerbread. Crystallized ginger is used as a breath mint and candy in Brazil. In India it is cherished in chutneys and relishes.

This time of year, it’s fun to make fresh, homemade ginger ale. Depending upon your mood, a spicy ginger martini isn’t bad either. The recipes are simple, literally. Start with a simple syrup made of water and sugar. Use the ratio of two cups of sugar for every cup of water, and one cup of fresh, thin-sliced, peeled ginger. Cook the syrup over medium heat until reduced by about half. It should be slightly syrupy. Strain and chill the syrup and save the ginger pieces. If you want to make crystallized ginger, roll the reserved ginger in sugar and bake in a low oven (200 degrees) for about two hours, or until dry and chewy.

For the ginger ale, fill a tall glass with ice. Add two to three tablespoons of ginger syrup. Fill with club soda and two lemon wedges, and stir until dissolved. For the martini, just add a little ginger syrup to your martini shaker. Add your favorite vodka and lots of ice, strain, and garnish with crystallized ginger.