THE BEST JAMAICAN GINGER BEER RECIPE
This Jamaican ginger beer recipe is easy to follow and the end result is refreshing and tasty.
Provided by Lesa
Categories Drinks
Number Of Ingredients 5
Steps:
- Thoroughly wash the ginger removing the dirt then chop into small pieces.
- Puree the ginger in a blender with 2 cups of water
- Pour the mixture in a large container 8 cups of boiled water. (Use 6 cups of boiling water if you intend to add the carbonated water) then leave it to steep for 2-4 hours. For best result, steep overnight.
- Strain using a fine strainer.
- If you are using carbonated water, add it at this point (2 cups). Add the lime juice and sweeten to taste with sugar.
- Put to chill, best serve cold
Nutrition Facts : Calories 128 kcal, ServingSize 1 serving
JAMAICAN GINGER SPONGE PUDDING
Enjoy this decadent, sticky ginger sponge as an alternative to Christmas pudding. Top with a luscious rum caramel and serve with a dollop of cream to make it extra special
Provided by Esther Clark
Categories Afternoon tea, Dessert
Time 3h25m
Number Of Ingredients 18
Steps:
- Butter a 1.2-litre pudding basin, then press a disc of baking parchment into the base. Heat 4cm water in a heavy-based pan and add a trivet or upturned bowl or saucer to the base.
- Sieve the flour, baking powder and bicarb into a large bowl. Add the breadcrumbs, ginger, allspice, cinnamon and ½ tsp fine salt and stir everything together. Wrap the end of the frozen butter in foil and, holding it by the foil end, coarsely grate the butter into the dry ingredients. Unwrap and discard the foil to grate the last piece. Fold everything together so the butter is evenly distributed. Mix in the stem ginger, eggs, treacle, sugar and milk. Spoon into the pudding basin, leaving a small gap for the sponge to rise, and cover with a disc of parchment. Seal the pudding basin with a tight-fitting lid or a double layer of foil, sealed tightly around the basin and tied with cook's string. Set on top of the trivet, cover with a lid and steam for 3 hrs, topping up with water so it doesn't boil dry.
- Pour the syrup into a shallow frying pan, bring to the boil and cook until the syrup is turning a deep golden brown. Quickly whisk in the rum and butter, then whisk in the cream and bubble for 2 mins. Gently tip the sponge pudding out of its basin and onto a serving plate. Pour over the rum sauce and serve with thick cream or vanilla ice cream, if you like.
Nutrition Facts : Calories 618 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 58 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.2 milligram of sodium
JAMAICAN GINGER PRALINES
Make and share this Jamaican Ginger Pralines recipe from Food.com.
Provided by gailanng
Categories Candy
Time 35m
Yield 2 dozen
Number Of Ingredients 8
Steps:
- Have ready a wooden spoon, candy thermometer, pastry brush and cup of hot water to brush down sugar crystals from the sides of the pan. Also, have handy 2 tablespoons to use for dipping and dropping the candy.
- Line 3 baking sheets with parchment paper or foil, butter generously; set aside. (Don't use wax paper; the candy will stick to it.).
- Combine in a heavy 3-quart saucepan the sugar, baking soda, buttermilk, corn syrup, ginger, butter, rum or vanilla extract. Place the pan on medium-high heat and bring the syrup to a boil, stirring until the sugar is completely dissolved, for 6 to 8 minutes.
- Then, cover the pan and boil the syrup without stirring for 3 minutes. (Stirring will make the mixture grainy.) Remove the cover. Dip the pastry brush into the water and brush down the sides of the pan. Attach the candy thermometer to the inside of the pot.
- Cook the syrup without stirring until it reaches 225 degrees, frequently brushing down the pan with the damp brush.
- Quickly scatter the pecans or walnuts over the syrup and continue cooking until the syrup reaches 236 degrees or the soft ball stage and is deep amber in color. Watch carefully, because the candy cooks quickly at this point and can burn.
- Remove the thermometer. Add the rum or vanilla extract and butter and swirl the pan until combined. Then move quickly to the work area.
- Using the 2 tablespoons and, working quickly, scoop the candy with 1 tablespoon and use the second spoon to push the candy onto the baking sheet, dropping the candies about 2 inches apart.
- Allow the pralines to cool and let stand until firm and crunchy and the consistency of hard fudge, at least an hour or longer.
- The pralines can be stored in airtight containers for a week or so.
Nutrition Facts : Calories 1574, Fat 71.5, SaturatedFat 13.1, Cholesterol 35.4, Sodium 461, Carbohydrate 235.3, Fiber 8.1, Sugar 214.7, Protein 11.8
JAMAICAN GINGER BEER
My friend from St. Kitts says to skip the yeast to avoid the carbonated alcohol. He laughs at America's fascination with bubbles in their drinks. For Mel Torme I added the 'tiny bubbles'. Add flavors of your choice (vanilla, almond, bay leaves, cloves, allspice, etc.).
Provided by David Ulmer
Categories Drinks Recipes
Time P3DT15m
Yield 16
Number Of Ingredients 6
Steps:
- Remove 1/2 cup of the boiling water and set aside to cool to lukewarm.
- Combine remaining boiling water, 2 cups sugar, ginger, honey, and lime juice in a large plastic container.
- Mix the 1/2 cup lukewarm water, 1 cup sugar, and yeast together in a separate bowl. Let stand until the yeast softens and begins to form a creamy paste, about 5 minutes; stir into ginger mixture. Cover container and let sit for 3 days. Skim foam from top, strain liquid, and pour ginger beer into clean storage containers; chill.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 52.5 g, Fat 0.2 g, Fiber 2.9 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 19.2 mg, Sugar 46.6 g
JAMAICAN GINGERBREAD
For serious gingerbread fans. A dark bread full of wonderful taste and a light texture. The complex flavors rely more on spice than sugar, not too sweet. Your house will smell wonderful while it bakes in the oven! This makes 1 9x 4x 2 1/2 loaf or about 4 mini-loaves. I came across this recipe in 1993 but I don't recall where.
Provided by Somogirl
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Lightly butter loaf pan, line bottom with parchment or wax paper. Butter paper, dust pan with flour; set aside.
- In a large mixing bowl cream butter, molasses, honey and brown sugar with electric mixer until smooth. Add eggs one at a time mixing well after each addition. Add sour cream, lemon zest and vanilla; beat to combine (it may separate slightly and look funny but don't worry).
- Sift flour, baking soda, salt and spices. Fold into batter with rubber spatula.
- Spread batter in prepared pan.
- Bake until toothpick comes out clean, about 55-60 minutes. If using mini-loaf pans bake time about 30 minutes.
- Cool in pan on a wire rack for 15 minutes. Turn out out of pan and peel off paper. If not serving immediately, cool completely before wrapping.
- If you wanted to gild the lily you could drizzle a lemon glaze over the top or frost with a cream cheese frosting or some good ole whipped cream would be marvelous.
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