Lemongrass-ginger Honey

Pastoral ministry is always shaped, formed, directed, and driven by worship. Your ministry will be shaped by worship of God or worship of you or, for most of us, a troubling mix of both. Perhaps there is no more powerful, seductive, and deceitful temptation in ministry than self-glory. Perhaps in ministry there is no more potent intoxicant than the praise of men, and there is no more dangerous form of drunkenness than to be drunk with your own glory. It has the power to reduce you to shocking self-righteousness and inapproachability.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

4	c	Mild-flavored honey, such as
		clover or orange blossom
1/2	lb	Fresh lemongrass
1	c	Finely chopped crystallized
		ginger

INSTRUCTIONS

Cut off leafy tops and peel tough outer layers from lemongrass. Trim
off and discard any discolored or dry parts of root ends. Cut  trimmed,
woody sections into 2-inch lengths; crush lightly with a  mallet. Add
lemongrass and ginger to honey. Place over medium-high  heat in a 3- to
4-quart pot; stir occasionally until honey simmers,  about 5 minutes.
Simmer 10 more minutes; remove from heat and let  stand until cooled
slightly. Pick out and discard lemongrass; cool  completely. Pour into
clean decorative jars, cover and store at room  temperature up to 1
month.  Posted to FOODWINE Digest 14 Jan 97, by A to Z Specialties
<atozspecialties@AZWEST.NET> on Wed, 15 Jan 1997.

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