This was originally published in Watch The Skies, June 2024 issue.

A Kick in the Tastebuds

Here we are again with another of our multi-talented members! We all know Danielle as the triple threat author, editor and publisher but she also creates wonders with ginger. Danielle was gracious enough to chat with me about this venture.

What is Ginger KICK and how did you get started with it?

Danielle: Ginger KICK! is homemade flavor-infused candied ginger products. It started out of a cookie recipe I devised, Limoncello Coconut with Candied Ginger. I used to buy the ginger for the cookie but I was shopping with a friend one time and when I went to pick up a package he took it out of my hand and put it back, saying “That is so easy to make.” So we went over and picked up some raw ginger root and that set me on the path of this madness. My first attempt doing it the way he said didn’t turn out too good. It was too fibrous. But I looked up some how-to’s and tried again and the result was amazing! Originally I had intended it just for my personal cooking use, but since I was making lemon-based cookies I thought, ‘what if I add lemon to the ginger?’ I was doomed from then on out. Of course, it was a learning process with plenty of bumps on the way.

Growing and learning sound like part of the process. What is your favorite discovery so far? What is the worst flavor you’ve stumbled onto?

Danielle: I am going to answer those in reverse order. Really, I haven’t run across any “bad” flavor in my pairings. All of them taste amazing and unique, though there are a few that I don’t make as often for various reasons. One is Honey ginger, where I substitute honey for the sugar in the process. It tastes quite good, but when you are cooking it the honey itself kind of smells like vomit, kind of like a young mead can before it is really ready to drink. The other thing I tried was Pepsi ginger, which was a total fail. I tried this because I make a root beer ginger that is really good and the soda works fine in the process. I figured why not try Pepsi, since I like it. Unfortunately, some aspect of the soda reacted to the heat and it turned directly into hard candy, so my ginger was all stuck in a massive lump. Now, I will say, having said all of that, I do now make a Honey Habanero Ginger that is pretty awesome and for some reason I don’t have the same problem with the smell when I make it, maybe because of the added compound of the pepper, which I cut in half and place in a cotton bag to boil with the ginger. Some of my other, more unusual flavors are wasabi, umami, and coffee, the last of which is my absolute favorite and quite popular with fans of Ginger KICK!

Now… for your other question, one of the most important things I’ve learned is that ginger comes from all over the world and can have different properties depending on where it comes from. One of my best discoveries is that the common ginger… the big long nobby kind of ginger that most cooks feel is inferior due to the excess water content, is actually ideal for what I am doing because as you boil the ginger and the water is evaporated, the remaining flavor compounds and sugar are absorbed into the ginger making for a better taste and texture than if I had used the more delicate ginger with the lesser water content, because that tends to stay more fibrous.

Do you have any flavors that have surprised you or given you a special reaction from a customer?

Danielle: Well, I already mentioned coffee, which takes everyone by surprise, and umami always has them intrigued (it is basically soy sauce ginger, but the process makes it taste like salted caramel!). Any of the alcohol ones get a reaction… spiced rum, mulled wine, apricot brandy… and Chai has to be one of the absolute favorites that people come back for time and again. Mostly, though, it is the ginger in general that draws a reaction. Because of my process–I cook to a texture, rather than a time, so the ginger is very intense, but also very tender, almost jelly-like–no matter what flavor people try, there is generally quite a reaction. Most of the time it is awe and delight as the so-named kick takes them by surprise, but occasionally it is a hard nope because the flavor is too intense for someone. At this point I make over fifty flavors and combinations, so there is a high chance that those who like ginger will find something to pique their interest.

Excellent stuff. Where can folks go to get some of your ginger creations?

Danielle: Mostly people find me at a local conventions, such as the upcoming Horror at Main in Harrisburg the last weekend in June and at the upcoming Shore Leave in Lancaster at the end of July, but I also have an order page on my online store: Ginger KICK! Flavor-Infused Candied Ginger | eSpec Books where I offer the ginger, simple syrup, granola, and chocolate-dipped ginger. At events, I sometimes have other items, and occasionally I run Kickstarters to try new flavors and products like rock candy, toffee, cookies and beef jerky.

A very big thank you to Danielle for sharing this flavorful interview with us! Be sure to hit up her page or get out to one of our excellent local conventions to see her and pick up some candies along with some fantastic reads!