Dana's Kitchen

Spices & Seasonings: Ginger

  • Smoky Mezcal-Fig Sour

    Smoky Mezcal-Fig Sour Recipe
    Victor Protasio
    Active Time
    20 MIN
    Total Time
    8 HR 50 MIN
    Yield
    Serves : 12
    By Ashtin Berry

    November 2019

    The spicy-sweet fig-ginger syrup rounds out the smoky mezcal and bright lemon juice in this cocktail. Mezcal is still the dominant flavor in this barely sweet drink that lets the liquor shine.

    Ingredients

    • 1 1/3 cups simple syrup
    • 10 dried figs, halved
    • 1 (4-inch) piece fresh ginger, peeled and thinly sliced (about 1/3 cup)
    • 1 (750-ml) bottle mezcal
    • 1 1/4 cups fresh lemon juice (from 8 large lemons)
    • 3/4 cup water
    • Whole nutmeg

    How to Make It

    Step 1    

    Combine simple syrup, figs, and ginger in a small saucepan. Bring to a boil over medium. Reduce heat to low, and simmer until figs are softened, about 5 minutes. Remove from heat, and let cool 30 minutes. Refrigerate mixture, covered, 8 hours or overnight. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Store in an airtight container up to 1 week.

    Step 2    

    Place mezcal in a pitcher. Pour 11/4 cups fig-ginger syrup through a fine-mesh sieve into pitcher, followed by lemon juice and 3/4 cup water. Refrigerate until chilled, 2 hours or up to overnight. Stir before serving. Pour over large ice cubes into rocks glasses. Garnish servings with freshly grated nutmeg.

    Make Ahead

    Fig-ginger syrup can be made up to 1 week ahead of time.

  • Boiled Peanut Chaat

    Boiled Peanut Chaat
    Victor Protasio
    Active Time
    15 MIN
    Total Time
    3 HR 45 MIN
    Yield
    Serves : 6
    By Vishwesh Bhatt

    August 2019

    Ingredients

    • 12 cups water
    • 3 cups shelled raw peanuts
    • 1 (1-inch) piece fresh ginger
    • 1/2 serrano chile
    • 2 garlic cloves
    • 3 tablespoons fresh lemon juice
    • 2 tablespoons plus 1/2  teaspoon kosher salt, divided
    • 1/4 teaspoon ground turmeric
    • 2 tablespoons peanut oil
    • 1/2 teaspoon cumin seeds
    • 8 fresh curry leaves (from 1 sprig)
    • 1 cup salted dry-roasted peanuts
    • 1 small red onion, finely chopped (about 1 cup)
    • 2 plum tomatoes, seeded and finely chopped (about 1 cup)
    • 1/2 (15-ounce) English cucumber, seeded and finely chopped (about 1 cup)
    • 1/3 cup loosely packed fresh cilantro leaves, chopped
    • 5 tablespoons fresh lime juice
    • 1/4 cup loosely packed fresh mint leaves, chopped
    • 1 serrano chile, finely chopped
    • 1 1/2 teaspoons chaat masala (such as MDH Chunky Chat Masala)
    • 1 teaspoon honey
    • 1/4 teaspoon cayenne pepper

    How to Make It

    Step 1

    Bring 12 cups water, raw peanuts, ginger, serrano half, garlic, lemon juice, 2 tablespoons salt, and turmeric to a boil in a Dutch oven over high. Reduce heat to medium, cover, and gently boil until peanuts are tender, but not mushy, about 3 hours and 30 minutes. Drain peanut mixture; discard ginger, serrano half, and garlic. Place peanuts in a large bowl; set aside to let cool.

    Step 2

    Meanwhile, heat oil in a large skillet over medium. Add cumin seeds and curry leaves; stir until seeds and leaves crackle and become very fragrant, about 1 minute. Add dry-roasted peanuts; toss to coat, and remove from heat.

    Step 3

    Add roasted peanut mixture, onion, tomatoes, cucumber, cilantro, lime juice, mint, chopped serrano, chaat masala, honey, cayenne, and remaining 1/2 teaspoon salt to boiled peanuts; toss to coat. Serve immediately.

  • Amy’s Tomato Jam

    Yield: Varies depending on the kind of tomato used, pan width and the finished thickness*

    Ingredients

    • 5 pounds tomatoes, finely chopped
    • 3 1/2 cups sugar
    • 8 tablespoons bottled lime juice
    • 2 teaspoons freshly grated ginger
    • 1 teaspoon cinnamon
    • 1/2 teaspoon ground cloves
    • 1 tablespoon salt
    • 1 tablespoon red chili flakes

    Instructions

    1. Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, cook at a low boil until it reduces to a sticky, jammy mess. This will take between 1 and 1 1/2 hours, depending on how high you keep your heat.
    2. When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.
    3. When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.

    Notes

    *The finished yield on this recipe varies depending on the kind of tomato you use, the width of your pan and the finished thickness to which you cook it.