Candied Gingeralton Brown Recipes

CANDIED GINGER(ALTON BROWN)

Steps:

• Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.
• Peel the ginger root(use the back of a spoon, it gets into all the grooves) and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.
• Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20-40 minutes. Make sure you continously stir. It may feel like you've been stirring the ginger forever, but when it starts to crystallize, it will happen very quickly.
• Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.
• Any liquid can be used to flavor tea or used for hot tea. Some people said they had to cook it longer. It's worth every minute. :).

GINGER ALE

Steps:

• Place the ginger, sugar, and 1/2 cup of the water into a 2-quart saucepan and set over medium-high heat. Stir until the sugar has dissolved. Remove from the heat, cover and allow to steep for 1 hour.
• Pour the syrup through a fine mesh strainer set over a bowl, pressing down to get all of the juice out of the mixture. Chill quickly by placing over and ice bath and stirring or set in the refrigerator, uncovered, until at least room temperature, 68 to 72 degrees F.
• Using a funnel, pour the syrup into a clean 2-liter plastic bottle and add the yeast, lemon juice and remaining 7 cups of water. Place the cap on the bottle, gently shake to combine and leave the bottle at room temperature for 48 hours. Open and check for desired amount of carbonation. It is important that once you achieve your desired amount of carbonation that you refrigerate the ginger ale. Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation.

CANDIED CARROTS

Steps:

• Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
• Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!

CRYSTALLIZED OR CANDIED GINGER

Steps:

• Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork.
• Toss ginger with sugar in a bowl.
• Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat.
• Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.

CANDIED GINGER

Steps:

• Peel ginger and cut it into paper-thin slices, using a vegetable peeler.
• Combine sugar and water in a small saucepan over medium heat and bring to a boil. Cook until sugar dissolves, about 5 minutes. Add ginger slices; simmer over low heat until translucent, 15 to 20 minutes.
• Drain in a colander; roll each piece in sugar. Ginger can be candied several days ahead and stored in an airtight container.

CANDIED GINGER

Steps:

• In a small saucepan, bring sugar and water to a boil over medium heat; continue boiling, stirring occasionally, until sugar dissolves, about 5 minutes.
• Meanwhile, with a paring knife, slice ginger crosswire very thinly (about 1/8 inch thick). You should have about 1 cup.
• Add ginger slices to pan; simmer over medium-low heat until translucent and tender, 20 to 25 minutes. With a slotted spoon, transfer ginger to a wire rack set over a baking sheet lined with parchment or waxed paper; spread pieces so they are not touching. Let drain. Reserve ginger syrup (let cool; refrigerate in an airtight container up to 1 month).
• Pour 1/4 cup sugar into a small bowl; coat ginger slices, 1 or 2 at a time, in sugar. Store in an airtight container at room temperature, up to 1 month.

GINGER ALMONDS BY ALTON BROWN

Steps:

• 1. Heat the oven to 250 degrees F.
• 2. Combine the ginger and salt in a large mixing bowl and set aside.
• 3. Chop up the arbol chile until most pieces are around 1/8". I usually use dried chile.
• 4.Heat the olive oil and sesame oil in a medium-large saute pan over medium-low heat. Add the arbol chile and cook, stirring frequently, until the chile begins to give off an aroma, 30 to 45 seconds.
• 5. Add the almonds and cook, stirring frequently until lightly toasted, approximately 5 minutes.
• 6. Add the soy sauce and Worcestershire sauce and cook until reduced slightly and the pan looks dry, approximately 1 minute.
• 7. Immediately remove the nuts to the large bowl and toss with the ginger mixture.
• 8. Spread the coated nuts into a single layer on a half sheet pan lined with parchment paper and bake in the oven for 20 minutes. Remove the pan to a cooling rack for at least 30 minutes or until completely cool.
• 9. Keep dry in a sealed container and it'll easily last a few weeks, that is if it hasn't been eaten long before.