Ginger-Lemon Tea

(I can't be expected to choose the appropriate seasonal towel to serve as a tea cozy when I'm not feeling well.)

When you're feeling under the weather, what makes you feel better? It's that time of year, and if you haven't felt sniffly and congested and scratchy-throated yet, chances are you're going to before the winter's over. Especially if you have to ride the CTA. Don't think about that, just go wash your hands. *shudder*



When I'm not feeling my best, I surround myself with things that will make me feel better without requiring much effort. I collect all the necessary remotes, my computer and phone, a pillow and blanket, and a soothing drink. This tea is the best thing for a cold. I discovered it at Sweetwaters, the coffee house where I worked in college. Theirs is a secret recipe which they make in big batches and deliver in a concentrated form to their locations in southeast Michigan (and if you're in the area, you should definitely pay a visit). I drank it constantly during those cold Ann Arbor winters. When I moved to Chicago, unwilling to survive the freeze without my fix, I quickly came up with my own version.

The flavor is very strong, almost medicinal, and it soothes and clears and works like magic. The lemons pack a punch of vitamin C, the honey soothes sore throats and coughs, and the spicy-sweet ginger clears congestion and warms you up. And on top of that, it will keep you hydrated, which your body will thank you for. Before you cuddle up on your couch, put a pot of this on to simmer. I promise it will help.

Ginger-Lemon Tea

2 cups fresh lemon juice
1 3- by 1-inch piece of fresh ginger, peeled and sliced thinly
10 cups water
1 cup honey

Place lemon juice, ginger, and water in a large saucepan over medium heat, and bring to a boil.  Boil for a couple of minutes, cover and remove from heat, and steep at least 30 minutes, or as long as you like - the longer it steeps, the more gingery the tea will be, and the more gingery the better, I think! Reheat and drink as needed, to soothe wintry sniffles and sore throats.

Caramelized Pear Gingerbread

My Google calendar looks sort of like a game of Tetris, played by someone who really knows how to play, like my mother-in-law.  (Really, you should see her play - it's unbelievable.)  It feels like it, too.  As soon as I fit something in, something else comes floating down from the top of the screen.  

Another party?!

Are you starting to feel like this, too?  Are you feeling the inevitable stress of the season?  Let's take a tiny step back.  In the midst of frantic shopping, wrapping, mailing, partying, caroling, and decorating, let's just take a moment to pause and enjoy.  Let's bake gingerbread, just for fun.

Here's some good news: this gingerbread has to bake for more than an hour.  And then it has to cool.  So put it together, pop it in the oven, and check some other things off your list while your house fills with the smell of spicy sweet gingerbread.  When it's cooled, put on your favorite Christmas music, make yourself a cup of tea, sit in front of your tree, and enjoy a slice.  It is dense, moist and spicy.  It's got molasses, honey, caramelized pears and pecans, and three kinds of ginger.  And hopefully it's just the thing to scare your inner Grinch away, so that you can really enjoy this wonderful time of year!

Caramelized Pear Gingerbread
Adapted from 101cookbooks.com

Ingredients:
1 cup unsalted butter
1/2 cup water
3/4 cup unsulphured molasses
3/4 honey
1 cup firmly packed light brown sugar
3 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon allspice
1/8 teaspoon ground cloves
3 large eggs, room temperature
1/2 cup milk (2%)
1 tablespoon freshly ground ginger root
1/3 cup minced crystallized ginger

3 firm ripe pears, such as Bosc, peeled, cored, and cut into 1/2-inch slices
2 tablespoons butter
1/2 cup chopped pecan halves
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon

In a medium saucepan, combine butter, water, molasses, honey, and brown sugar.  Place the pan over low heat, and stir frequently until butter is melted and ingredients are well combined.  Remove from heat, and pour mixture in a bowl to cool.  In a separate bowl, sift together flour, baking soda, salt, ground ginger, cinnamon, allspice and cloves, and set aside.

Melt 2 tablespoons butter in a large heavy skillet over high heat.  Add pears, and cook about 3 minutes, until beginning to caramelize.  Stir in pecans, brown sugar, and cinnamon, and cook a couple more minutes, until pears are soft but still retain their shape.  Remove from heat and set aside.

Preheat oven to 325 degrees.  Lightly coat the inside of a nonstick Bundt pan with cooking spray, and pour pear mixture into the bottom, spreading evenly.  Add eggs to cooled molasses-butter mixture, one at a time, mixing well after each addition.  Add milk and stir to combine.  Fold in dry ingredients, and don't let the lumps get you down - they'll take care of themselves.  Stir in fresh and crystallized gingers, and pour batter gently over the pears in the pan.  Place cake pan on a cookie sheet and bake 75-90 minutes, until top of cake springs back when lightly touched, and cake tester inserted in the center comes out clean.

Allow cake to cool 15 minutes in the pan, and then gently invert it onto a wire rack to cool completely.  This is pretty tricky, since the cake pan is still hot.  I put the rack upside-down over the cake pan, and then used a kitchen towel to flip it over.  It would be nice to have a friend help you with this, but you can totally do it on your own.

The cake keeps well in the fridge.  Allow it to come back to room temperature before serving, to get the full moisture and texture back.  15 seconds per slice in the microwave works well, too, if you don't have hours and hours to wait (aka if you want to eat it for breakfast).

Watermelon Juice

Am I the only one who has a ton of leftover watermelon from my 4th of July celebration?  Here's a yummy idea of what to do with it!  Cut it into cubes, throw it into the blender with some lime juice and ginger, and have it alongside your avocado toast in the morning!  Or spike it with some vodka for a delicious and refreshing after-work cocktail!

Watermelon Juice

I made my own ginger ale this weekend, and have been using the remaining ginger syrup to sweeten everything, from iced tea to this yummy juice.

2 cups fresh watermelon, cut into large chunks
juice of 1 lime
1 tablespoon ginger syrup (recipe follows)

Place all ingredients in a blender and puree.  Pour into a glass (or a mason jar) and serve. 

Serves 1

Ginger Syrup

For making everything sweet and spicy!  I've seen similar recipes several places in the last few days, but my favorite (and the one I referred to while making this) was Joy's.

2 cups chopped fresh ginger
2 cups granulated sugar
6 cups water

Combine all ingredients in a stock pot and simmer for an hour to an hour and a half, until the liquid is reduced and dark brown in color.  Strain the ginger using a fine mesh strainer, and pour syrup into a bottle.  Chill.

Yield: 2 cups ginger syrup

Mix 1-2 tablespoons (depending on how spicy you want it) per 8 ounces of sparkling water for ginger ale, or with iced tea for ginger tea.  Add a squeeze of lemon or lime if you've got it.  Add bourbon if desired.