R ecipe of the Month

Pumpkin Chiffon Pie

12 oz. box vanilla wafers
1/2 cup finely chopped pecans
1/4 pd (1 stick) butter, melted
1 1/2 cup eggnog
2 cups mashed cooked fresh pumpkin
3/4 cup firmly light brown sugar
3 large egg yolks
1/2 tsp ground cinnamon
Pinch of ground nutmeg
Pinch of salt
Pinch of ground ginger
1 envelope unflavored gelatin
1 tsp vanilla extract
3 large egg whites
3/4 sugar
1 cup heavy cream
2 TB bourbon
1/2 pd pecan halves, toasted

Preheat the oven to 400% F. In a food processor, combine the vanilla wafers and chopped pecans. Process until the mixture resembles coarse crumbs. With the machine running, add the melted butter and process until blended. Press the mixture into the bottom and up the sides of a 10-inch deep-dish pie pan or springform pan and bake until golden, 10 - 12 minutes. In a large saucepan, combine the eggnog, pumpkin, brown sugar, egg yolks, cinnamon, nutmeg, salt, and ginger and mix well. Place over medium heat and cook for 10 minutes, stirring constantly. Remove from the heat and sprinkle the gelatin over the mixture. Whisk until the gelatin dissolves, then stir in the vanilla extract. Cover and refrigerate for 1 hour. Beat the egg whites with an electric mixer in a medium-size mixing bowl until soft peaks form. Gradually add 1/4 cup of the sugar and continue to beat until the peaks are stiff. Fold the egg whites into the pumpkin mixture. Spread evenly over the crust and refrigerate for about 2 hours. With an electric mixer, beat the heavy cream with the remaining 1/2 cup sugar until medium peaks form. Stir in the bourbon. Spread the whipped cream evenly over the top of the pie. Garnish with the pecan halves.

The pie is perfect for Thanksgiving dessert. Most people commented about this as they were surprised that it was not heavy than they thought like cheesecake but very light. By Cassandra

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Featured article on spices - GINGER
Ginger root

The spice of this month is ginger originating from the same family as cardamom and turmeric and grows in most countries such as Jamaica, India, Africa, and China. It went back to 5000 years and was grown in Southeast Asia.

It was unknown about how to discover ginger, that is not found in the wild.

In India, it was popular to prepare meat dishes and drinks using ginger pastes. The Indians spiced fruit juices, tea, buttermilk and curd products with ginger.

Ginger became widely familiar in the spice trade from India to the Roman Empire about 2000 years ago as medicinal purpose rather than flavoring cooking. After the decline of the Roman Empire, the Arabs took over the spice trade which the ginger became more common like black pepper but more value. The cost of one pound of ginger was equal to a sheep. In trade ginger was mostly preserved like candied or stem ginger.

The Greeks invented gingerbread by wrapping ginger in bread to treat indigestion. Chinese used ginger as medicine for leprosy, fever and colds. Ginger beer was invented by Anglo-Saxons to soothe stomach upsets. In the 19th century, British pubs used to keep a shaker of ginger for drinks.

Ginger is made of always dried or powdered; green or fresh as though it is made from roots. Fresh ginger can be peeled and then grated, crushed, minced or sliced. Fresh ginger roots can be wrapped and stored in the refrigerator up to 6 weeks. Or, fresh ginger can be cut into chunks and be frozen. Then the frozen roots can be grated.

Fresh ginger can be used for fish, meat and vegetable dishes. Dried ginger is a flavoring for pickles, chutneys, ginger beer or wine. Ground ginger can be used in baking including gingerbreads, cookies, cakes, sweet puddings and jams. Candied ginger

Candied or stem ginger in syrup, as dried and crystallized, can be used in cakes, pudding and ice cream.

Medicine uses:

Ginger has been used as medicine by the Chinese in thousand years to treat gastrointestinal problem as stimulation of digestion. It helps prevent nausea, dizziness and vomiting as symptoms of seasickness, motion, morning or pregnancy. Even it is excellent for treatment of arthritis, both rheumatoid and osteoarthritis.

Spiritual and medicine uses:

Ginger root soothes and strengthens the nerves when the body is under stress. It helps strengthen the nerve centers in the spine by nourishing the cerebrospinal fluid. The ginger is making a person feel more energy rather than caffeine may destroy the energy.

Drinking ginger hot tea is useful for women during menstruation by helping soothes cramps.

Slice one inch or two of ginger root and steep the slices in hot water to make hot ginger tea. You can add sweetener or milk if desired.

For next article on any spice, please provide an article about one of your favorite spices you love to share with DWC members and friends.