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Crystallized Ginger

I made some crystallized ginger today for use in a gingerbread cake. The process is fairly simple: slice the ginger thinly, boil it to soften it, then boil it down in sugar water. (I used Alton Brown's recipe---thanks, big guy.) The whole process was a surprising treat for the senses. The first boiling step gave the entire house a smell of ginger. That served as a teaser for the intense ginger flavors of the next step. Boiling the ginger in heavily sugared water created a combination with a wicked one-two punch when I sampled the ginger on the stove. The hot candied ginger has an intense pepper taste and intensified sweetness. The syrupy candy of the boiling water added a textural dimension. After I pulled out the candy to cool, I sampled the small amount of syrup that was left in the pan. It was the distilled combination of peppery ginger and hot syrup, a wonderful finish. Once the ginger cooled, the flavors were less intense, although still great. But I may have to make this more often just to enjoy the experience. I'll also try the candied ginger in my tea in the morning---we will see if the hot tea wakes up the ginger.

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