[Liz]

This delightful Ginger Apple Honey uses gingeroot and powdered ginger. Makes a lot. Amazingly good on hot, fresh bread.
Would be nice on buttermilk scones. From a long ago libertarian27 cooking thead.

GINGER APPLE HONEY
ING cup finely very finely chopped fresh ginger root 5-6 large tart-sweet crisp apples --- Prima or Jonagold)
2 cups water 6 cups sugar tsp fresh powdered ginger

PREP Peel ginger root; chop very fine. Peel and core apples; cut in slices.

METHOD Pressure cook ginger root, apples and water 10 min. Then mash. Add sugar and stir well until sugar is dissolved.
Cook (uncovered) on high another 20-30 min or to jam stage at 220F to 222F. Add powdered ginger and stir.

FINAL Let cool completely. Ladle into small containers, seal and freeze if not using immediately.

[Liz]

Re-creates Japanese matcha frappe w/ milk, cream---delightful creamy treat. Cooking grade matcha is ideal;
no need for pricey ceremonial grade when blending w/ other flavors. Delicious. From the 'Green Tea Cookbook.'

The Ultimate Matcha Latte

WHISK 2g matcha green tea powder, 1/2 tea nutmeg, tea sugar, cup warmed full-fat milk.

SERVE topped with squirty cream, nutmeg and matcha powder sprinkles, add chocolate sticks.