Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

"An unusual garnish for ice Special, subtle taste.
-cream and cakes, and a Makes about 1-1/2 cups
-great nibble with tea 1 ea Rectangular piece ( 2 x 1 x
Or before dinner to arouse -1 inches) pared fresh
-the appetite. When -gingerroot
-walnuts are gone, enjoy 2 c Water
The spicy syrup. Young 1 c Sugar
-ginger, when seasonally 1 c Walnut pieces (4 ounces)
-available, lends a

Cut ginger into fine julienne (about 1/16 inch); reserve. Stir water
and sugar together in medium saucepan; let sit 10 minutes. Cook over
medium-low heat, stirring once or twice to dissolve sugar, about 1
minute. Raise heat to medium-high; heat mixture to boiling. Reduce
heat to low, simmer, covered, 5 minutes. Stir in reserved ginger,
simmer, uncovered, 5 minutes. Remove from heat; let stand, uncovered,
until syrup is cool, about 20 minutes. Meanwhile, place walnuts in
medium bowl; add boiling water to cover. Soak walnuts, to extract any
bitter oils, 30 minutes. Drain walnuts; stir into lukewarm ginger
syrup. Pour walnuts and syrup into pint jar. Refrigerate, covered;
let mellow 1 or 2 days before serving. To serve, pick walnuts from
the jar. Or strain walnuts and ginger, reserving syrup. Ginger
threads can be returned to the syrup. From: Cuisine/April 1982 Shared
By: Pat Stockett

TO ALL Submitted By DOUGLAS MACKAY SUBJ WALNUTS On 10-13-95

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