HOMEMADE GINGER-CHILE ALE

HOMEMADE GINGER-CHILE ALE

Makes about 11/2 cups of syrup, enough for 4 glasses of ginger ale.

Note: This is a less-sweet simple syrup steeped with fresh ginger. Simple syrup usually is 1 cup sugar to 1 cup water. I find it too sweet for ginger ale, so I cut the sugar in half. Make it however you please. The ginger ale keeps for 1 month in the refrigerator.

• 1/2 c. sugar

• 1 c. water

• Pinch of salt

• 1/8 tsp. hot chile pepper, or to taste

• 3 pieces (2 to 3 inches each) fresh ginger root, peeled and minced (use a food processor)

Directions

Combine the sugar, water, salt, chile pepper and lemon zest in a small saucepan. Set over medium heat and cook until the sugar is melted. Pour the hot syrup into a glass or stainless-steel bowl, stir in the ginger, cover with plastic wrap and let stand at room temperature for at least 30 minutes or up to 2 hours.

Strain the syrup, pressing on the ginger to get all its flavor. Then refrigerate the ginger syrup and discard the steeped ginger.

For ginger ale, fill a tall glass with ice cubes. Pour in 1/4 cup syrup, top off with club soda or bubbly mineral water and a squeeze of lemon juice. Add more syrup if needed. Or use rum, vodka, tequila or gin instead of the club soda.

Serves 3 to 4.

Grilled bread:

• 4 large slices (1/2-in. thick) chewy whole-grain bread

• 1 clove garlic, split

• About 5 tbsp. extra-virgin olive oil

• 1/2 medium red onion, thinly sliced

• 4 tbsp. wine or cider vinegar

• 2 tightly packed tbsp. fresh basil leaves

• 1/2 tbsp. (loosely packed) fresh marjoram

• 1/2 tbsp. Italian parsley leaves

• 11/2 c. fresh whole-milk ricotta or other fresh creamy cheese (including cream cheese)

• Salt and freshly ground black pepper, to taste

• 1/4 to 1/3 c. shredded Asiago or Fontinella cheese, or sheep's-milk cheese

• 2 large ripe tomatoes, cored and vertically sliced 1/4-in. thick

• 1 c. coarsely chopped arugula, or other tart greens

• 4 tsp. balsamic vinegar

Directions

Toast bread on the grill or, using tongs, over a stove burner. Rub each slice with the garlic and drizzle with the 5 tablespoons of olive oil. Set on a large platter.

In a small bowl, toss the onion with the vinegar. Set aside for about 20 minutes.

Meanwhile, chop together the herbs and green onions, blending all but 1 tablespoon of them into the ricotta. Season the mixture with salt and pepper to taste. Spread the ricotta mixture on each slice of bread, then sprinkle with shredded cheese.

Nutrition information per serving:

Calories610Fat44 gSodium434 mg

Carbohydrates34 gSaturated fat14 gCalcium340 mg

Protein21 gCholesterol54 mgDietary fiber6 g