Danielle Said:ginger candy recipes?
We Answered:Candies and Bonbons
And How To Make Them
Â½ pint (1 cup) grated unsweetened chocolate
Â½ lb. (1 cup) granulated sugar
1 teaspoonful almond extract
2 teaspoonfuls vanilla extract
Â¼ lb. (1 cup) blanched almonds
Â¼ lb. (1/2 cup) powdered sugar
2 whites of eggs
Chop the almonds into very fine pieces. Crush the sugar
with a rolling-pin on a baking-board. Beat up the whites
of eggs in a saucepan to a stiff froth; then heat them over
the fire and stir with a wooden spoon till warm.
Add the chocolate, sugar, and almonds, and stir until the
mixture is hot. Remove from the fire; add the extracts;
pour the hot mixture on the powdered sugar, and knead it
on a baking-board.
Form into a large roll or several small ones. Allow to dry
for twelve hours, then cut in slices. Wrap in waxed paper.
Ginger Candy Bars
1 Â½ lbs. (3 cups) maple-sugar
1 Â½ lbs. (3 cups) brown sugar
1 pint (2 cups) water
1 teaspoonful ginger extract
Â¼ lb. (1 cup) chopped preserved ginger
3 tablespoonfuls of ginger syrup
Pinch cream of tartar
Few drops yellow color
1 Â½ ozs. (3 tablespoonfuls) washed butter
Dissolve the sugars in the water, add the cream of tartar
and butter, and boil to 240Â°; stir slowly, add the ginger,
ginger syrup, and ginger extract, and boil to 250Â°, or till
the syrup forms a hard ball when tested in cold water.
Allow to cool for eight minutes; then add the color; beat
till creamy, and pour into buttered tins, or between
buttered candy bars.
When cold, cut in bars. Wrap each in waxed paper. If
wanted for balls, roll into small balls while warm.
Â½ oz. powdered ginger
Â¼ lb. (1/2 cup) butter
Â½ lb. (1 cup) brown sugar
Â½ lb. (3/4 cup) molasses
Put the molasses, ginger, butter, and sugar into a large
saucepan and boil to 300Â°, or until it will snap when
tested in cold water.
Pour into buttered tins or between buttered candy bars.
Cut into small squares or bars. Wrap in waxed paper.
Cinnamon jibb is made in the same way, using
powdered cinnamon in place of powdered ginger.
1 lb. best gum Arabic
1 Â½ pints (3 cups) water
1 lb. (2 cups) sugar
Color to taste
Flavor to taste
Soak the gum arabic in the water over night; then
dissolve it carefully over hot water, strain, and add the
Heat till the sugar is dissolved; then add color and flavor
to taste. When as thick as honey, pour the mixture into
starch molds. Set in a warm place for several days until
the drops are hard enough to handle. Then dampen a little
and shape in granulated sugar.
The gum-drops may be dipped in melted chocolate
Bill Said:What are some of the best ginger recipes ever?
We Answered:Apple-Ginger Chicken
2 cloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon whole yellow mustard seeds
1 pound boneless, skinless chicken breasts, trimmed and cut into 1/4-inch-thick slices
1 tablespoon all-purpose flour
1 1/2 teaspoons canola oil, divided
1 tart apple, such as Granny Smith, cored and cut into thin wedges
3/4 cup reduced-sodium chicken broth
Salt to taste
1 tablespoon chopped fresh cilantro or parsley
1. Stir together garlic, ginger, coriander, cumin and mustard seeds in a small bowl; set aside.
2. Toss chicken with flour in a medium bowl until evenly coated. Heat 1 teaspoon of the oil in a large nonstick skillet or wok over medium-high heat. Add the chicken and sautÃ© until well-browned on all sides, 4 to 6 minutes. Transfer the chicken to a plate with a slotted spoon and set aside.
3. Add the remaining 1/2 teaspoon oil and apple to the pan. Reduce heat to medium and cook, stirring, until apples are lightly browned, about 3 minutes. Reduce heat to medium-low and add the reserved spice mixture. Stir until the apples are tender and the garlic is fragrant, 2 to 3 minutes. Add broth and the reserved chicken; increase heat to medium-high. Bring the mixture to a simmer and cook until the sauce is slightly thickened and the chicken is no longer pink inside, 2 to 3 minutes. Season with salt. Transfer to a serving dish and sprinkle with cilantro (or parsley).
Gingery Grilled Salmon Salad
1/4 cup nonfat plain yogurt
2 tablespoons finely chopped fresh ginger
2 cloves garlic, finely chopped
2 tablespoons lime juice
1 tablespoon freshly grated lime zest
1 tablespoon honey
1 tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/4 pounds salmon fillet (about 1 inch thick), cut into 4 pieces, skin on, pin bones removed
Watercress & Pickled Ginger Salad, untossed (recipe follows)
Lime wedges for garnish
1. Whisk together yogurt, ginger, garlic, lime juice, lime zest, honey, oil, salt and pepper in a small bowl. Place salmon in a shallow glass dish and pour the marinade over it, turning the salmon to coat on all sides. Cover and marinate in the refrigerator for 20 to 30 minutes, turning once or twice.
2. Meanwhile, prepare a charcoal fire or preheat a gas grill. (Do not use a grill pan--salmon will stick.)
3. Oil the grill rack (see tip). Place the salmon, skin-side up, on the grill. Cook for 5 minutes. Using 2 metal spatulas, carefully turn the salmon pieces over and cook just until opaque in the center, 4 to 6 minutes longer. Remove the salmon from the grill. Slip off the skin.
4. Toss Watercress & Pickled Ginger Salad with dressing and divide among 4 plates. Top with a piece of grilled salmon. Garnish with lime wedges. Serve immediately.
Watercress & Pickled Ginger Salad
Active time: 10 minutes | Total: 10 minutes
1 clove garlic, crushed
1/3 cup drained pickled ginger plus 1 tablespoon liquid (see Ingredient note)
1/8 teaspoon kosher salt
1 tablespoon fresh lime juice or rice-wine vinegar
1 tablespoon canola oil
1 teaspoon honey
Freshly ground pepper to taste
6 cups stemmed, washed and dried watercress
4 scallions, chopped
1. Mash garlic with salt with the side of a chef's knife. Place in a small bowl or a jar with a tight-fitting lid. Add ginger liquid, lime juice (or vinegar), oil, honey and pepper; whisk or shake until blended.
2. Place watercress, scallions and pickled ginger in a large bowl. Just before serving, toss with dressing.
Ginger Fried Rice
3 teaspoons peanut oil, divided
4 large eggs, beaten
1 bunch scallions, chopped
2 tablespoons minced fresh ginger
3 cups cold cooked long-grain brown rice
1 cup frozen peas
1 cup mung bean sprouts (see Note)
3 tablespoons prepared stir-fry or oyster sauce
Heat 1 teaspoon oil in a wok or large nonstick skillet over medium-high heat. Add eggs and cook, stirring, until scrambled. Transfer to a plate; set aside. Add the remaining 2 teaspoons oil to the wok. Add scallions and ginger and stir-fry until fragrant, 1 to 2 minutes. Add rice and peas and stir-fry until hot and beginning to stick to the pan, 3 to 4 minutes. Add sprouts, stir-fry sauce (or oyster sauce) and the reserved eggs. Toss well, breaking up the eggs, until heated through, about 2 minutes. Serve immediately.
Marlene Said:How do you use fresh ginger in recipes?
We Answered:yes you need to peel it. It's ok raw, but better cooked. You can eather shred it using a microplain or slice it. It's has a graney texture.
Here's one recipe.
Crispy Ginger Beef
2-4 servings 30 min 15 min prep
1 lb flank steaks or sirloin steaks, sliced into narrow strips
3/4 cup cornstarch
1/2 cup water
1 large carrot, julienned
3 green onions, chopped
1/4 cup fresh ginger, minced
5 cloves garlic, minced
3 tablespoons soy sauce
4 tablespoons rice vinegar
1 tablespoon sesame oil
1/2 cup sugar
3 teaspoons crushed red pepper flakes, to taste
Place cornstarch in a large bowl.
Add water gradually while whisking.
Beat eggs into cornstarch mixture.
Toss in beef and stir to coat.
Pour 1 inch of oil into wok, heat until boiling hot, but not smoking.
Add a quarter of the beef to the oil.
Seperate with a fork and cook, stirring frequently, until crispy, Remove, drain on paper towel and set aside.
Repeat until all the beef is cooked.
Drain off all oil except for about 1 tablespoons and add carrots, onion, ginger, and garlic in that order.
Stir fry briefly over high heat.
Combine last 5 ingredients and add to vegetable mixture.
Bring to a boil and then add beef.
Heat through and serve immediately.
Priscilla Said:Quick and Easy Ginger Root Recipes, safe for Pregnancy... ?
We Answered:Stir-Fried Beef And Ginger Root
1/2 lb lean beef
1/4 c fresh ginger root
1/4 c scallion stalks
1 tb cornstarch
2 tb water
2 tb oil
1/2 ts salt
2 ts soy sauce
1 pn sugar
1/4 c stock
1. Cut beef against the grain in 1/4-inch slices, then in 1- by 2-inch strips. Peel ginger root; slice as thin as possible. Cut scallions in 1-inch sections.
2. Blend cornstarch and cold water to a paste.
3. Heat oil. Add salt, then ginger root and scallion. Stir-fry a few times.
Add beef and stir-fry until it loses its redness (about 1 minute).
4. Add soy sauce and sugar and stir-fry 1 to 2 minutes more. Then add stock
and stir in well.
5. Stir in cornstarch paste to thicken. Serve at once.
Brad Said:What are good drink recipes that use Ginger Ale?
We Answered:a squeeze of fresh lime and a ball of your favourite icecream or sorbet
Leslie Said:Can the roots of ornamental ginger growing in your yard be used safely as ginger root in recipes?
We Answered:This really depends on the species of ginger growing in your yard. Some kinds of ginger are used for the buds, wild ginger is dangerous and others, used in landscaping around subtropical homes are safe. Check with your local botanist or garden center. Bring a bud along!