We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- 2 Parts 2 Gingers Irish Whiskey
- 1 Part Ginger ale
- 2 wedges of lemon and lime
Fill a Collins glass with ice, add 2 Gingers Irish Whiskey, and top it off with ginger ale. Add lemon & lime.
Calories Per Serving57
Folate equivalent (total)0.7µg0.2%
Have a question about the nutrition data? Let us know.
One of the best cookie recipes I have in my collection of favourites is this recipe for soft ginger cookies.
These cookies are the perfect combination between a soft and chewy homemade cookie and a classic gingerbread cookie. They’re easy to make, and everyone always loves them.
I love the flavour of gingerbread – the warm spicy flavours of ginger, cinnamon and cloves always reminds me of the holidays.
What I don’t love about the classic style of gingerbread cookies is how hard and crunchy they are. And of course, the fact that people only ever make them at Christmas time.
Good news: this ginger cookie recipe makes a cookie that tastes like a soft and chewy gingerbread cookie, and because it’s not shaped like a traditional gingerbread cookie, you can make these ginger cookies all year round.
Fresh gingerroot is easy to keep on-hand for recipes. Simply store it tightly wrapped and unpeeled in the freezer and slice pieces off as needed.
Fresh ginger, or gingerroot, is the gnarled and bumpy root of a tropical plant in the Zingiberacae family. It has tan skin and flesh that may range in color from ivory to light green.
With a pungent, spicy aroma and sweet peppery flavor, ginger is extremely popular in Asian and Indian cooking. Sliced, chopped or crushed, fresh ginger is generally used to flavor meat, fish, poultry and vegetables.
Ginger is available in many forms, including:
The type found at most supermarkets, this fresh ginger has a tough, outer skin that must be peeled away to reveal the desirable flesh just underneath the surface.
Young (Spring Ginger)
With a pale, thin skin, this type of fresh ginger does not require peeling. Milder in flavor and aroma, it can be found at many Asian markets in the springtime.
Extracted from the root and pasteurized, this juice can be used as a substitute for fresh chopped ginger in equal amounts.
These thin slices of ginger are preserved in sweetened rice vinegar and most often used as a garnish or condiment in Japanese cuisine. Also called sushi ginger, it may be dyed pink or left in its natural ivory color.
Crystallized or Candied
This is ginger that's been cooked in syrup and coated with coarse sugar. These gold-colored bits, slices or sticks are commonly used to flavor meats, poultry, desserts and glazes. They can also be eaten out of hand as a snack (or used as a natural remedy for motion or morning sickness).
Dried Ground Ginger
Found in the spice aisle, this ginger powder is most commonly used to flavor sweet desserts and some savory dishes. Its hot, spicy-sweet flavor is very different from fresh, and it should not be used as a substitute.
Look for fresh ginger with smooth skins and a fresh, spicy fragrance. Wrinkles and cracks indicate the ginger is dry and past its prime.
Fresh, unpeeled gingerroot can be stored tightly plastic-wrapped in the refrigerator for two to three weeks. It can also be conveniently frozen for up to six months. When ready to use, simply slice off what you need and return the rest to the freezer.
&bull When peeling ginger, be careful to remove only a thin layer of skin. Use a vegetable peeler or sharp knife, or simply run a spoon along the ginger to scrape it away.
&bull Freezing ginger makes it easier to slice, grate and crush.
&bull For instant minced ginger, put a small piece in a garlic press and squeeze.
&bull Add chopped crystallized ginger to baked goods or sprinkle over ice cream.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
- ¾ cup butter, softened, or shortening
- 1 cup granulated sugar
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 egg
- ¼ cup molasses
- 2 ¼ cups all-purpose flour
- ½ cup raisins
- ¼ cup coarse or granulated sugar
Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, the ginger, baking soda, cinnamon, and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and molasses until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour and the raisins.
Shape dough into 1-1/2-inch balls. Roll balls in the sugar to coat. Place balls about 2-1/2 inches apart on an ungreased cookie sheet. Bake about 10 minutes or until light brown but still puffed. (Do not overbake.) Let stand for 2 minutes on cookie sheet. Transfer to a wire rack and let cool.
Prepare the fresh ginger by peeling it and slicing it thinly to maximize the surface area. This will help you make a very flavorful ginger tea.
In a 1 1/4-quart pot, add the water and ginger, and bring to a boil for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger.
Remove it from the heat, strain, and add the lime juice and honey to taste. Enjoy your ginger tea.
- The secret to the perfect healing ginger tea is lots and lots of fresh ginger, simmered for a long time to bring out the flavor. You really can't overdo it, so feel free to add as much ginger as you want and keep it simmering for as long as you want.
- The roots are typically about 1 inch in diameter, and a 2-inch section should yield about 2 tablespoons of sliced ginger. When measuring by weight, a 2-inch segment should be about 1/2 ounce.
- If you have leftover ginger root, you can freeze it to use later.
- For tea throughout the week, make a big batch by doubling or tripling the recipe. Store the tea in a sealed container in the refrigerator. Drink it cold or heat it up one cup at a time within a week for the freshest taste.
- When storing ginger tea, you may notice some sediment form. It's common for particles from the strained ginger to settle, and it's safe to drink. To avoid it, strain the tea through one or two layers of cheesecloth.
- Sweeten the tea with agave nectar rather than honey. You can also enjoy this tea unsweetened, depending on your health goals or personal taste.
- Try this recipe with brown rice syrup or monk fruit as an alternative sweetener.
- Switch from lime to lemon juice fresh is best for either. Both citrus fruits are great flavor companions to ginger and give the tea a hint of vitamin C.
Does Ginger Need to Be Peeled Before Making Tea?
Peeling ginger root is not necessary and a matter of personal preference. Many people never peel the root, especially for a recipe like ginger tea when it's not consumed. Others prefer to peel older roots and leave the younger roots intact. If you choose to leave the peel, be sure to rinse and scrub the root thoroughly to remove any dirt or debris.
What Are the Health Benefits of Ginger Tea?
For many people, ginger tea is a favorite way to reap the benefits of ginger root. The spice has long played a role in traditional medicine, particularly as a digestive aid for things like upset stomach, nausea, and constipation relief. However, for some people, ginger can provoke gastrointestinal problems. Ginger also has anti-inflammatory, antimicrobial, and antioxidant properties, and may offer relief from headaches, colds, and pain caused by inflammation . Researchers continue to look at its possible benefits for various diseases. While there are few side effects to drinking ginger tea, it's always a good idea to discuss it with your doctor.
Gari: Japanese Pickled Ginger
Rick has experience as a cook and chef for multiple Asian-inspired restaurants in NYC, as well as being a charcutier for several French and New American restaurants.
|Servings: 24 to 32|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 1g||2%|
|Total Sugars 13g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pickled ginger, or sushi ginger, is called gari or shin-shoga no amazu-zuki in Japanese. It's served with sushi or sashimi the ginger’s spiciness and sweet vinegar flavor cleanse the palate in between eating different types of sushi, allowing you to enjoy the taste of different kinds of fish and rolls. Gari is also great with century eggs, which are a Chinese delicacy.
Although you can find prepared pink or white pickled ginger in most Asian markets, it is simple to make your own. The success of the recipe, however, hinges on using fresh young ginger. The young ginger’s skin is very thin and easy to peel with your fingers or a spoon and is thinly sliced and then marinated in sugar and rice vinegar mixture.
Big Ginger - Recipes
There's no doubt about it—big cookies make people happy. I started baking and selling oversized cookies 25 years ago, and everyone from little kids to big men goes crazy for them.
Bite-sized cookies, like these addicting Baby Chocolate Chip and Toffee Shortbread Bites , are perfect for serving large crowds or filling holiday goodie boxes, but the rest of the time I always circle back to the big ones.
What's especially nice is when one cookie batter will give you two completely different cookies, just by changing the size. My 2-inch Molasses Ginger Spice Snaps are cute and crunchy, and one batch bakes up 12 dozen cookies that store really well.
But stir in some raisins and portion them out with a large scoop instead, and you get two dozen soft and chewy treats that make me think of ice skating and red mittens and crackling fires and early Christmas morning—and are always greeted with smiles even bigger than they are.
As always, I urge you to seek out organic and local ingredients they really do make a difference. Organic flour is very nice to bake with, and organic raisins are one of the best organic buys out there, especially when you consider it takes about 4½ pounds of grapes to make one pound of raisins.
I stock up on organic butter when it goes on sale and freeze it. Look for fresh farm eggs at the farmers' market you won't believe how good they taste . A great way to find local food for sale in your area is to search on LocalHarvest.org .
I highly recommend investing in a couple of heavy duty rimmed commercial baking sheets at about $15 each, they're one of the best kitchen deals around. I've been using some of mine for over 20 years for everything from baking scones to roasting Brussels sprouts , not to mention baking thousands of cookies.
Most molasses spice cookie recipes call for forming each cookie into a little ball. I never have the patience for that. It's easy to make perfectly round cookies if you portion out the dough with a stainless steel scoop. I own five or six different sizes and have had some of them for over 20 years, too.
Combine flour, baking soda, ginger, cinnamon, cloves and salt. Set aside.
In large mixer bowl, beat margarine with mixer on low speed for 30 seconds to soften. Gradually add the 1 cup sugar and beat until fluffy. Add egg and molasses and beat well. Stir dry ingredients into beaten mixture.
Shape into 1-1/2" balls (1 heaping tablespoon dough each). Roll in the 2 Tbs. sugar and place on ungreased cookie sheet 2-1/2" apart. Bake at 350 degrees for about 10 minutes or until light brown and still puffed (Do not overbake).
Pulse ginger in a food processor to a coarse paste (or finely grate). Bring ginger and 6 cups water to a boil in a medium saucepan reduce heat and simmer until reduced to 3 cups, 30–40 minutes.
Strain into a large jar and mix in lemon juice and agave add more lemon juice or agave, if desired. Let cool cover and chill.
Do Ahead: Brew can be made 2 weeks ahead. Keep chilled.
How would you rate Lemon-Ginger Brew?
YUM - Super tasty, made it today with 3oz ginger as that was all I had and am enjoying drinking it straight in a sipping shot format. Veeerrrry nice, big smile and thumbs up from me
I've made this recipe twice now, and I really like it. I traditionally dilute it just a bit with seltzer, or take it as a shot. But it's also great warm (on its own or in warm water). The second time I made it I boiled some lemon peels in the pot with the ginger and water. If you do this make sure you ONLY use the rind of the lemon -- avoid the bitter white. I definitely recommend this. But you have to like ginger.
I made this to see if it would help with symptoms of possibly COVID. It did not seem to help but it still tastes great. Very spicy and warming. Highly recommend.
Very tasty! As other reviews have said, dilute it to taste with seltzer, hot water, cold water, whatever you desire - or nothing at all if you want a really spicy kick. I had to simmer it for closer to an hour to get it to reduce enough.
This thing is AMAZING. I've made it a few times and consumed it a number of ways: taken as a ginger shot, diluted with hot water as a warming soothing ginger tea, poured over ice and topped off with club soda as a sparkling refreshing drink, with whiskey and hot water as a spicy version of a Hot Toddy, and my personal favorite — two parts ginger brew to one part whiskey shaken with ice in a cocktail shaker and poured over ice.
So simple. So Spicy. So delicious! Also a great way to use up all the leftover bits of ginge hanging out in the fridge.
Absolutely love this. I soaked the pulsed ginger in 8 cups of water (2 litres) for 2 hours before cooking off the water. I boiled the ginger until the pot was reduced to 4 cups and adjusted slightly with 1 cup of lemon and 1/2 cup of water. The house smells of ginger, a plus. I would definitely recommend if you’re looking to soothe the throat or clear the sinuses.
This is a great sick day project. If you have a little cheesecloth, you don't even have to peel the ginger -- just grate or blend it with the peel on and then strain it with the cheesecloth set in the fine mesh strainer. Hasn't cured my cold yet, but it made my throat feel a lot better and I suspect it'll shorten the cold.
I don’t add any sweetener to this as I’m very adverse to sweet drinks. It’s delicious added to seltzer or tea, I’ve added it to soups, a pasta dish, and some lemon curd. It’s cured me of colds and General malaise a s it’s always in my fridge. I quadruple the recipe and I’ve never had it go bad, even with being in the fridge up to a month.
This recipe is amazing!! The brew is part of my early morning routine - 6 oz heated. For me, this has been a tremendous daily boost -after a few days I noticed a significant difference in my energy level and focus. Not a medical claim in any way, but for me a noticeable difference. Expecting high concentration of ginger makes a difference. With ginger highly healthy fir your digestive system, expecting the morning brew with the acid from the lemon is a much healthier wake up for my system instead of caffeine. For the recipe - I dilute the simmered brew with a cup or 2 of water (otherwise too strong for me) and I use honey to sweeten. Thank you for posting this recipe. Truly a game changer.
I know the recipe says it can be made two weeks ahead. how long does the recipe keep in fridge? Freeze?
I love this recipe, it is perfect for when you need something to give yourself a health boost. I took the advice of one of the other reviews and added the juiced lemon halves into the saucepan, while boiling the ginger & water. For on how to drink it, I would either recommend drinking it cold, as a heath shot = 1,5 oz., OR warm, like tea = 2 oz. + hot water.
How can you say zero sugar? This would be most important for diabetics to know. I certainly don’t know any maple syrup or honey that is not mainly sugar
Just made this today. Yummy. Don’t know what to think about the nutritional information provided in the article though. Don’t think there are zero sugars since the recipe calls for 1/3 cup Agave. Also, there is no recommended serving size. I have decided to designate a 1/2 cup as the serving size and will be diluting as the full strength stings my throat. Diluted is perfect.
Okay, this sounds crazy.. but I made this because I had the flu, I added whiskey and it was awesome. My mom tried it (sans whiskey) and she has very bad Rheumatoid Arthritis. The next day, she felt okay.. she has continued to drink this, twice a day, daily, since. It’s like a miracle.. her pain is gone! This isn’t a medical testimonial by any means, but just something I felt should be shared because it has helped her TREMENDOUSLY. Thank you for this recipe! She swears she can’t live without it, and shares it with whomever she can.