Shake citrus vodka with lemon juice
Strain into pint glass filled with ice
Add equal part of ginger beer and Curious Traveler
Garnish with lemon peel or ginger candy
For added delight, throw in a splash of red wine
In a cocktail shaker, combine all ingredients with ice. Shake well and strain into a martini glass. Garnish with lime wedge.
For the ginger syrup:.
In a medium saucepan over high heat, combine sugar, ginger and water and bring to a boil. Reduce heat and simmer until syrupy and reduced by half, about 40 to 45 minutes. Strain ginger pieces out and reserve syrup.
(Trick: toss dried ginger in sugar, bake at 200 degrees until dried thru, about 4 hours and voila-ginger candy).
Bring ginger, water, and sugar to a rolling boil.
Turn heat to low.
Let mixture simmer and reduce to a strong-tasting syrup.
Strain syrup from ginger slices.
Refrigerate syrup to thicken.
Mix 1 part syrup to 7 parts seltzer water (depending how strong you like it).
Add lime juice to taste.
Toss remaining ginger slices in sugar.
Place in warming oven and let dry.
he skillet. Add onion and ginger. Cook for 1 minute. Add
n the refrigerator.
Some recipes call for the dough to
n egg yolk. Sift flour, ginger and baking soda together into
nickers and Skor/Heath bar candy bars among the apples, about
Have ready a wooden spoon, candy thermometer, pastry brush and cup
Put all ingredients except candy canes and ginger ale into blender container.
Cover and process until candies are liquified. Divide evenly between four tall glasses.
Fill with ginger ale. Stir gently.
Serve with peppermint candy canes as stirrers.
eef broth, horseradish, serai, and ginger. simmer the cooking liquid to
oney, brown sugar, cinnamon, and ginger into the skillet and mix
Peel the ginger using a sharp-edged teaspoon (
br>Step 2: Peel the ginger and garlic. Use the white
Place all the ingredients in a saucepan, bring to boil, stirring, then reduce heat and simmer for 15 minutes.
Remove from the heat and allow to cool.
Transfer to a food processor or a blender and process to a puree. Keeps for many weeks if stored in an airtight container in the fridge.
Can be used as an ingredient in recipes or as a condiment.
eaches 238\u00b0F on your candy thermometer.
Then remove from
candy thermometer.
Stir in the pineapple and the ginger; simmer
peel ginger and garlic.
Put both together in a food processor or blender and chop until it's as fine as it will go (add a bit of water to it... not too much... just enough so that it's not hard on the blender!) Put into a glass jar and keep in the fridge.
Use in Indian/Thai/Chinese recipes or whenever ginger-garlic paste is called for.
om/ For more indonesian cuisine recipes.
Preheat Oven to 375 Degrees Fahrenheit.
Butter and Flour two 9 x 5 Loaf Pans
In a large bowl whisk together Flour, Baking Powder, Ginger and Salt.
In a Medium bowl whisk together sugars, pumpkin melted butter, and eggs, Add Flour Mixture and stir till just combined.
Divide Batter into loaf pans.
Bake about 50 minutes, (Test with Toothpick).
Let cool about 15 minutes on a wire rack.
Glaze (optional).
Place ham in baking dish or roasting pan.
Score ham diagonally both ways about 1/8\" in.
Pour ginger ale over top.
Pat brown sugar all over top and sides of ham.
Bake according to ham package directions.
(Usually 20 minutes per pound at 325 degrees).
Serve with Potato Salad or Scalloped Potatoes (see my other recipes).