Ginger Munchkins Recipes

GINGER COLLINS

Ginger Collins image

Provided by Guy Fieri

Time 7m

Yield 1 serving

Number Of Ingredients 7

Ingredients

1-ounces gin
1/4-oumce ginger liqueur (recommended: Domain de Canton)
2 ounces fresh lemon juice
1-ounce simple syrup (equal amounts water and sugar heated until sugar dissolves; cool)
Club soda
Lime wedge, for garnish
Crystallized ginger, for garnish

Steps:

Add the gin, ginger liqueur, lemon juice, and simple syrup to an ice-filled Collins glass. Top with club soda and stir. Garnish with a lime wedge and a skewer of crystallized ginger.

EASY GARLIC GINGER CHICKEN

Easy Garlic Ginger Chicken image

Light and flavorful!

Provided by Susan McFadden

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy

Yield 4

Number Of Ingredients 5

Ingredients

4 skinless, boneless chicken breast halves
3 cloves crushed garlic
3 tablespoons ground ginger
1 tablespoon olive oil
4 limes, juiced

Steps:

Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.

Nutrition Facts : Calories 197.1 calories, Carbohydrate 10.7 g, Cholesterol 68.4 mg, Fat 5.2 g, Fiber 2.4 g, Protein 28.2 g, SaturatedFat 1 g, Sodium 79.8 mg, Sugar 1.3 g

PICKLED MANGO WITH GINGER

Pickled Mango With Ginger image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 1 quart

Number Of Ingredients 11

Ingredients

1 cinnamon stick
1 teaspoon cumin seeds
1/2 teaspoon black peppercorns
3 cardamom pods, crushed
3/4 cup distilled white vinegar
1/4 cup sugar
Juice of 1/2 lemon
Kosher salt
6 thin slices peeled ginger
2 dried chiles de arbol
2 large firm mangoes, peeled and cut into 1/2-inch-thick wedges

Steps:

Heat the cinnamon stick, cumin seeds, peppercorns and cardamom in a small skillet over medium-low heat, stirring, until toasted, about 4 minutes. Make the brine: Combine the vinegar, 3/4 cup water, the sugar, lemon juice, 1 tablespoon salt, the ginger, chiles and toasted spices in a medium saucepan; bring to a simmer over medium heat. Cook, stirring to dissolve the sugar, 5 minutes. Pack the mango wedges into a 1-quart jar, then pour in the hot brine; let cool completely. Cover and refrigerate overnight or up to 1 week.

TRIPLE-GINGER MUFFINS

Triple-Ginger Muffins image

A baked good for the true ginger fanatic, these muffins pack some serious spice thanks to the addition of grated fresh ginger, ground ginger and minced crystallized ginger. Molasses, a key ingredient in traditional gingerbread, gives the muffins a beautiful golden hue and helps keep them moist for days - if they last that long. (Any variety of molasses will work here, but there may be some color variation depending on the brand used.) For larger, bakery-style muffins, use a jumbo muffin pan and bake the muffins for a few extra minutes.

Provided by Lidey Heuck

Categories breakfast, brunch, pastries

Time 35m

Yield 12 muffins

Number Of Ingredients 11

Ingredients

1 cup/201 grams granulated sugar
1/2 cup/113 grams unsalted butter, melted and slightly cooled
2 large eggs, at room temperature
3/4 cup whole milk
1/4 cup molasses
1 tablespoon finely grated fresh ginger (from a 2-inch piece)
2 cups/256 grams all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon kosher salt (Diamond Crystal)
3/4 cup/108 grams, plus 3 tablespoons/27 grams minced crystallized ginger

Steps:

Heat the oven to 375 degrees and line a standard muffin tin with paper liners.
In a large mixing bowl, combine the sugar, butter, eggs, milk, molasses and grated ginger, and whisk until smooth.
In a medium bowl, whisk together the flour, baking powder, ground ginger and salt. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to overmix! The batter will be slightly lumpy.) Stir in 3/4 cup crystallized ginger, reserving the remaining 3 tablespoons for the topping.
Using an ice cream scoop or a large spoon, divide the batter between the 12 muffin cups. Sprinkle the reserved crystallized ginger onto the tops of the muffins, and bake for 20 to 25 minutes, or until a toothpick comes out clean and the muffins spring back when lightly pressed. Cool for 10 minutes in the pan, then carefully transfer muffins to a cooling rack and cool completely.

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