- 2 parts 2 Gingers Irish Whiskey
- Ginger ale
- Lemon wedge
- Lime wedge
Pour the 2 Gingers Irish Whiskey into a pint glass with ice. Top with diet ginger ale, followed by a wedge of a lemon and lime.
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.
Ginger Cookies in a Jar
Add the dry ingredients for these cookies to a mason jar with a cute tag and the recipe. These cute jars make a great gift idea!
Once the weather cools down, ginger cookies are one of the best sweet treats you can have. They’re sweet, spicy, and warm up your throat and soul when the temperatures outside do the opposite. And here in our family, we love ginger cookies and eat them every year once the pants start coming out (OUT, guys… not off :)).
These ginger cookies are one of the first recipes I learned to make. After the divorce of my parents (and even before), my siblings looked forward to celebrating holidays at my house. In the early years, it was probably because I provided yummy meals and treats.
These cookies were one of the first I learned to make because they were so traditionally Christmas and fall (we YEARNED for traditions). And because my siblings loved them so. I remember them walking into the house and smelling the ginger….”YES! I was hoping you would be make ginger cookies!”. They would congregate in the kitchen waiting for them to come out of the oven willingly burning their little fingers to get them right away. Chaos and competition in the best version! –decades later I still make these at least once or twice a season.
Edited to Add: My son recently developed an intolerance for gluten and lactose, so I’ve been experimenting with some of my favourite recipes to see if I can modify them for him. I’m happy to say, these soft ginger cookies turned out beautifully when I replaced the All-Purpose flour with gluten-free 1-for-1 flour and the margarine with vegan margarine.
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- 2 & 1/4 c. all-purpose flour (if making gluten-free, I use Bob’s Red Mill 1-for-1 Flour)
- 2 tsp ground ginger
- 1 tsp baking soda
- 3/4 tsp cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3/4 c margarine (if making lactose-free, I use Becel Vegan Margarine)
- 1 cup white sugar
- 1 egg
- 1 tbsp water
- 1/4 c molasses
- 1/4 cup white sugar (or more) for tossing dough balls in.
Customizing Your Ginger Soda
Every part of the ginger bug brewing process can (and should) be customized to see what works best for your home's environment as well as your taste:
- As with kombucha, black tea ferments very well. Green or white teas are not as boldly flavored, and many people enjoy herbal teas. , as well as other fruit "ades," have a good combination of sugar and fruit flavor. Use a standard mix of 1 part each fruit juice and sugar with 2 parts of water.
- Choose fruits that complement ginger. Favorites include apple, apricot, blueberry, cranberry, grapefruit, lemon, lime, lychee, mango, passion fruit, pineapple, pumpkin, and strawberry.
- Try a mix of sweet tea and fruit juice. Start with equal parts and see what you think.
- Before bottling, combine the soda base and ginger bug liquid in a large jar, cover with a cloth for two days, stirring a couple of times daily. Then bottle the mixture, seal, and let sit at room temperature for one day, or until fully carbonated.
- 4 ½ cups all-purpose flour
- 4 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground cloves
- ¼ teaspoon salt
- 1 ½ cups shortening
- 2 cups granulated sugar
- 2 eggs
- ½ cup molasses
- ¾ cup coarse sugar or granulated sugar
In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt set aside.
In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.
Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes twenty-five (25) 4-inch cookies.
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- 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.
How to Make Ginger Shots
You don’t need a fancy (and hard to clean) juicer to make ginger shots. Just pull out your high-powered blender and a fine-mesh strainer and start juicing!
- Wash and chop ginger root. No need to peel the ginger since you’ll be straining the juice before drinking it. Just roughly chop it to make blending easier.
- Juice fresh lemons. The bright citrus flavor of lemon juice pairs well with the ginger and tastes much better than bottled. It also gives you a healthy dose of Vitamin C.
- Blend until smooth. Blend the ginger pieces and lemon juice until no chunks of ginger remain.
- Strain well. Straining the ginger and lemon mixture helps remove bits of ginger peel and those pesky ginger fibers! To get the most juice, press the solids with the back of a spoon when straining.
- Serve. Ginger shots are meant to be drunk all at once as a quick shot. Be careful not to drink more than one shot a day since too much ginger can cause heartburn.
- 1 stick plus 6 tablespoons unsalted butter, room temperature, plus more for pan
- 1 1/2 cups blanched almonds (7 1/2 ounces)
- 1 3/4 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cardamom
- 3/4 cup high-quality orange marmalade, such as Bonne Maman
- 2 tablespoons fresh lemon juice
- 2/3 cup sugar
- 1/2 teaspoon grated orange zest
- 1 teaspoon grated peeled ginger (from a 1-inch piece)
- Clementines, dark chocolate, orange wedges, and persimmons, for serving
- Blood-orange sorbet, for serving
Preheat oven to 350 degrees. Butter bottom and sides of an 8-by-11-inch tart pan with a removable bottom. Spread almonds in a single layer on a baking sheet bake until golden brown and fragrant, about 12 minutes. Let cool completely. Transfer to a food processor pulse until finely ground. Whisk together flour, salt, and cardamom. Whisk in almonds. In a separate bowl, stir together marmalade and lemon juice.
Beat butter with sugar, orange zest, and ginger on medium speed until light and fluffy, about 2 minutes. Add flour mixture beat on low speed just until clumps begin to form, about 30 seconds. Press 3 packed cups of mixture into bottom and up sides of prepared pan. Spread marmalade mixture over crust. Crumble remaining flour-butter mixture over top, creating clumps. Bake 25 minutes. Reduce oven temperature to 300 degrees and continue baking until light golden brown and firm, 25 to 30 minutes more. Transfer pan to a wire rack let cool completely. Remove cookie from pan, running a spatula between cookie and base to release. Serve, with fruit, chocolate, and sorbet. Store cookie in an airtight container at room temperature up to 2 days.
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