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Monday, April 21, 2008

Ginger Candy - Gingembre Confit

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This month’s Sugar High Friday is hosted by La Petite Boulangette whose theme is Asian Sweet Invasion. The spice traders brought many delicious, nutritious and medicinal products to Europe, one of which is ginger. When you are feeling a bit low, nothing will perk you up quite like a nugget of ginger candy and a cup of hot China tea.

GINGER CANDIES: Crush some crystallized ginger, your choice of nutmeat, maybe some flower petals in a mortar until well blended. Form into squares or balls and roll in freshly crushed sugar. To preserve, pack between papers in a wood box. They will keep indefinitely.

GINGER: root of a plant which grows in India & in the Antilles; its taste is bitter & aromatic, it is used a great deal in the Antilles, where it holds the place of pepper, it excites the appetite. One eats it in salad in the places where it grows: here it is brought to us dry or candied.
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GINGEMBRE: racine d’une plante qui croît dans l’Inde & aux Antilles; son gout est âcre & aromatique, on en fait un grand usage aux Antilles, où il tient lieu de poivre, il excite l’appétit. On le mange en salade aux lieux où il croît: on nous l’apporte ici sec ou confit.

Dictionnaire Portatif de Cuisine, d'Office, et de Distillation. Chez Vincent, Paris 1767, p. 306.

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