Carefully simmering fresh ginger in water for a good, long while is the key to deep, rounded flavor. Once you have the ginger syrup on hand, a hankering for ginger ale can be satisfied practically instantly (the drink's trademark fizz comes from seltzer).
Pan-Seared Chicken with Balsamic Cream Sauce - Amazing! Served over rice, added corn starch to thicken, used half and half instead of heavy cream. Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and carmelized Onions.