Recipes to Try

• Homemade Gingerale

• 1 1/2 ounces finely grated fresh ginger
• 6 ounces sugar
• 7 1/2 cups filtered water
• 1/8 teaspoon active dry yeast
• 2 tablespoons freshly squeezed lemon juice
  

1. Place the ginger, sugar, and 1/2 cup of the water into a 2-quart saucepan and set over medium-high heat. Stir until the sugar has dissolved. Remove from the heat, cover and allow to steep for 1 hour.
2. Pour the syrup through a fine mesh strainer set over a bowl, pressing down to get all of the juice out of the mixture. Chill quickly by placing over and ice bath and stirring or set in the refrigerator, uncovered, until at least room temperature, 68 to 72 degrees F.
3. Using a funnel, pour the syrup into a clean 2-liter plastic bottle and add the yeast, lemon juice and remaining 7 cups of water. Place the cap on the bottle, gently shake to combine and leave the bottle at room temperature for 48 hours. Open and check for desired amount of carbonation. It is important that once you achieve your desired amount of carbonation that you refrigerate the ginger ale. Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation.

http://www.foodnetwork.com/recipes/alton-brown/ginger-ale-recipe/index.html

Pineapple Margahooties

PINEAPPLE TEQUILA

• 2 pineapples, trimmed & cubed
• 2 vanilla beans
• 1/2 cup brown sugar
• 3 liters tequila
  

THE MARGAHOOTIE

• 12 oz frozen lime juice concentrate
• 12 oz pineapple tequila
• 4 pineapple chunks
• ice
  

1. Put pineapple tequila ingredients into a tight sealing jar. Leave for at least a week, stirring every so often.
2. Make margahootie: put first three ingredients in blender and fill to top with ice. Blend
3. until smooth and frozen.
4. You can top up your jar of pineapple tequila with more tequila as you take it out, but the taste does get diluted. Tequila to pineapple is just a suggestion. I have a large suntea jar and after I put the pineapple, vanilla, and sugar in the jar, I fill'er up.

http://eat.at/swap/forum4/16_Richard_in_Cincy_s_Pineapple_Margahooties

Chocolate Gelato

There are no eggs in this recipe — it's the cornstarch that gives the gelato a smooth, silky texture. Fine-quality chocolate provides its rich flavor.

• 3 cups whole milk
• 1/4 cup sugar
• 3 tablespoons cornstarch
• Scant 1/4 teaspoon salt
• 7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
  

1. Special equipment: an ice cream maker
2. preparation
3. Bring 2 1/4 cups milk just to a boil in a 4-quart heavy saucepan over moderate heat. While milk is heating, whisk together sugar, cornstarch, salt, and 1/4 cup (cold) milk in a bowl until smooth, then whisk into boiling milk and bring to a boil over moderate heat, whisking. Boil, whisking frequently, 3 minutes (mixture will be very thick). Remove from heat.
4. Bring remaining 1/2 cup (cold) milk just to a boil in a 1-quart heavy saucepan over moderate heat. Pour hot milk over chocolate in a bowl and let stand until chocolate is melted, about 1 minute, then whisk until smooth. Stir into cornstarch-milk mixture and force through a fine-mesh sieve into a bowl. Cool slightly, stirring frequently to prevent a skin from forming, then cover surface with wax paper and chill until cold, at least 1 1/2 hours.
5. Freeze mixture in ice cream maker, then transfer to an airtight container and freeze until hardened, about 3 hours. Let soften 5 minutes before serving.
   

http://www.epicurious.com/recipes/food/views/Chocolate-Gelato-108521

Pistachio Gelato

This delectable Italian specialty is cool, creamy, lightly nutty, and especially delicious when paired with our Chocolate Gelato.

• 4 cups milk
• 1 cup sugar
• 3 tbsp. cornstarch
• 2 cups shelled unsalted pistachios, finely ground in a food
• processor or spice mill
  

1. Bring 3 cups of the milk to a simmer in a medium saucepan over medium heat, then remove from heat. Combine remaining 1 cup milk, sugar, and cornstarch in a bowl, then stir into hot milk. Return pan to heat and cook, stirring constantly, until mixture thickens slightly, 8–10 minutes.
2. Put pistachios into a large bowl and stir in hot milk mixture. Set aside to let cool, stirring often, then cover and refrigerate overnight.
3. Strain mixture through a fine sieve into a bowl, pressing ground pistachios with the back of a wooden spoon. Discard pistachios. Process mixture in an ice cream maker according to manufacturer's directions.
   

http://saveur.com/food/classic-recipes/pistachio-gelato--50366.html/div>