For Ginger lovers: Indian Lemonade-Ginger Ale and Ginger Pumpkin Pie

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Indian Lemonade-Ginger Ale

Makes 8 cups

 

.. 8 cups sparkling water (club soda)

.. ½ cup fresh lime juice

.. 2/3 cup fresh lemon juice

.. 1 ½ cups maple syrup

.. ½ tablespoon freshly grated ginger root

.. 1/8 teaspoon cayenne pepper (optional)

 

1. Combine all ingredients in a large pitcher or punch bowl.

 

2. Serve at room temperature or chilled.

 

Thanksgiving will be here soon so I have included a recipe from the book, The

Ginger Book (Avery, 1996), by Stephen Fulder, Ph.D., for Ginger Pumpkin Pie.

This book was also used as a reference for some of this article.

 

Ginger Pumpkin Pie

Makes 16 servings

 

.. 2 ½ cups all-purpose flour

.. 1 cup sugar

.. 1 ¾ ounce piece fresh ginger, grated

.. 1 teaspoon baking powder

.. 1 teaspoon baking soda

.. 1 teaspoon salt

.. ¾ teaspoon cinnamon

.. ¼ teaspoon ground cloves

.. 1 ½ cups pureed boiled pumpkin

.. 1 cup brown sugar

.. ½ cup buttermilk

.. 7 tablespoons butter or vegetable shortening

.. 3 eggs, beaten

 

1. Preheat the oven to 350 degrees. Grease and flour two 9-inch diameter flan

tins.

 

2. In a large bowl, sift together the flour, sugar, ginger, baking powder,

baking soda, salt, cinnamon , and cloves. Add the pumpkin, brown sugar,

buttermilk and butter or shortening: beat briefly. Add the eggs and beat again.

 

3. Pour the batter into the flan tins and place the tins in the oven. Bake until

the pies are firm, about 45 minutes. Let cool before serving.

 

 

 

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