This Dame Cooks A Collection of Recipes from Alaska to the South Pacific and Caribbean

I’ve been using this recipe for the last 20 years and it never fails to impress my guests.  It’s from Jeff Smith’s book, The Fugal Gourmet – Our Immigrant Ancestors.  The only thing I’ve changed is to substitute the red food-coloring with a sliver of red beet.  Be sure to buy fresh young ginger root ...