GINGERIZED

IF THERE WERE SUCH a thing as a popularity contest amongst tubers, I have no doubt that ginger would win. Carrots are great. Parsnips are nice. Potatoes are essential. But ginger is a flavor- and nutritional- powerhouse.

The funny thing about this odd-looking culinary superstar is that while it is relatively unknown in a lot of American kitchens, it is becoming so popular with chefs and mixologists that even Skyy Vodka has added a ginger vodka to its lineup.
The gingery concoction is tasty, if a bit less ginger-forward than I would like -- I prefer the burn and punch of Domaine de Canton liqueur -- but having that ginger flavor without the sugar is really nice. I've tried all of the Skyy flavored vodkas -- melon, cherry, pineapple, lemon -- and I have to say that is is my second-favorite. I love the pineapple, but the versatility of this one beats out all of them. The company shared with me a handful of cocktail recipes, but I get even more excited thinking about ways I might use this in the kitchen.
I could use it to flambe my next batch of prawns, or slip a little into my next fruit sauce. I might sprinkle some over poundcake, or stir some into my next batch of chocolate truffles.
Skyy Ginger is $18 for a 750 ml bottle.