Ginger Tea (Saenggang-cha)

My first sip of this lovely hot tea, made by steeping gingerroot in water, was in Seoul at the home of a renowned TV cooking instructor. Some cooks refrigerate a base of equal parts pureed ginger and honey; a spoonful is stirred into hot water when a cup of tea is desired. Korean dates, persimmons, and cinnamon may be added; pine nuts add a pleasant, textural contrast. Choose large knobs of fresh, young gingerroot; mature ginger is more intense in flavor. According to Harvard Medical School, ginger contains gingerol, an antioxidant that is the main bioactive disease-fighting compound found in the ancient root. It helps with digestive upsets and provides anti-inflammatory benefits. Ginger consumed in large amounts (beyond typical culinary use) may interfere with certain medications; talk with your doctor if you have a health condition.

⅓ pound fresh, young gingerroot, peeled, thinly sliced
1 quart spring water
¾ to 1 cup brown sugar or honey, to taste
Tiny pinch salt to enhance flavor
¼ cup toasted pine nuts

Smash gingerroot slices; add to a medium-size saucepan with the water, sugar, and salt. Simmer, partially covered, on the lowest heat setting 20 minutes. If the tea tastes too gingery, add a little more water to taste. Strain tea; pour into small teacups. Add 1 teaspoon pine nuts per cup. Serve hot. Serves 5 to 6.

Optional: To each cup, add 1 to 2 teaspoons ginger or orange liqueur.

Tips: For a spicy, chewy treat, the leftover gingerroot slices can be simmered in a simple syrup until candied; roll in granulated sugar. Use Ginger Tea to flavor iced tea and other beverages or marinate fresh fruits.

Pine Nut Tea Cookies

Traditional Korean tea cookies are made from ingredients like ground sesame seeds, glutinous rice flour, and vegetables. Foreign desserts and sweets, such as these buttery tea cookies, began to flourish in Korea along with the Western coffee culture. These irresistible cookies deliver flavor bursts of candied ginger and pine nuts. Enjoy them with the Ginger Tea or with a cup of roasted barley tea or green tea.

2 sticks (8 ounces) quality, European-style, unsalted butter, room temperature
¾ cup confectioner’s sugar
1 teaspoon pure vanilla extract
¼ packed cup finely minced candied gingerroot
2 cups all-purpose flour, such as Gold Medal
Pine nuts

Put butter into a mixing bowl; cream until smooth. Mix in sugar and vanilla on low speed, then add the candied gingerroot. Scrape down the bowl. Stir flour in the container, then measure the amount needed. On low speed, add flour, beating a few seconds until a dough forms. Scrape dough out of the bowl onto a large sheet of plastic wrap; wrap tightly and chill 30 minutes.

Preheat oven to 350 F. Line a large, sturdy baking sheet with parchment. Shape uniform-size, smooth dough balls; arrange on the pan 2 inches apart — the dough spreads some when baked. Grease the outside bottom of a measuring cup; dip into sugar. Press each ball slightly into a round disk, not too thin, using the bottom of the cup. Dip cup into sugar as needed. Press a few pine nuts into the top of each cookie.

Bake 10 to 12 minutes until cookies are light golden brown around the edges. Cool 10 minutes then remove from baking sheet. Cool completely; store in an airtight container.