Top | Can It, Bottle It, Smoke It
(recipe, Karen Solomon)
Sometimes it's fun to just blow up your palate. There are a lot of ways to do this, and the payoff is the pleasure that results from spicy hot or super-sour bites. The pleasurable burn of fresh ginger mellowed by a sugar crust holds that sort of reward: think of it as a high dive for your taste buds. This is a full-flavored candy on its own, but it also gives a hearty oom-pah-pah to cookies, candies, quick breads, and so on. And while I would never pass myself off as someone qualified to offer medical advice, in my own personal experience, this is an entirely tasty panacea for nausea, morning sickness, and motion sickness. I prefer it sliced thin and on the crunchy side, but if you prefer it cubed and more chewy, chop accordingly.
Save the sugar that falls off from the crystallized ginger for other uses: to sprinkle on top of Ginger-Lemon Scones, to add an extra jolt to sugar or ginger cookies, or to make a sugar rim for a cocktail. To make a sugar rim for a cocktail, run a cut wedge of lemon or lime along the rim of a martini glass, then dip and swirl the glass rim in a saucer of ginger sugar.