LEMON-GINGER WAFERS
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield about 60 cookies
Number Of Ingredients 10
Steps:
- Finely grate the ginger into a fine-mesh sieve set over a bowl. Press with the back of a spoon to squeeze out the juice (you'll need 1 tablespoon juice); set aside. Whisk the flour, cornstarch and salt in a medium bowl.
- Beat the butter and 1/2 cup confectioners' sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the lemon zest, 2 tablespoons lemon juice, the vanilla and ginger juice. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated.
- Divide the dough between 2 sheets of plastic wrap; form into two 1-by-9-inch logs. Wrap and freeze until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Unwrap the logs and slice into 1/4-inch-thick rounds; arrange 1 inch apart on the prepared baking sheets. Bake, switching the pans halfway through, until the edges are golden, about 13 minutes. Let cool5 minutes on the baking sheets, then transfer to racks to cool completely.
- Make the icing: Put the remaining 1/3 cup confectioners' sugar in a bowl; stir in 2 to 3 teaspoons lemon juice, a little at a time, until the icing is spreadable. Spread on the cookies and top with crystallized ginger; let set 30 minutes.
LEMON-GINGER CAKE
Tangy lemon complements the two types of ginger featured in a moist tube cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
- In large bowl, beat cake mix, water, oil, sour cream, ground ginger and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in crystallized ginger. Pour batter into pan.
- Bake 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place cooling rack or heatproof serving plate upside down on pan; turn rack and pan over. Remove pan. Cool completely, about 1 hour.
- In small bowl, stir frosting ingredients until well blended. Spoon over cake. Store loosely covered.
Nutrition Facts : Calories 240, Carbohydrate 35 g, Cholesterol 45 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 20 g, TransFat 0 g
LEMON-GINGER REFRIGERATOR ROLL
Way easier than anyone will ever guess, this showstopper dessert-with a uniquely delicious flavor combo-comes together with just 4 ingredients.
Provided by My Food and Family
Categories Home
Time 8h20m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
- Spread about 1-1/2 tsp. pudding mixture onto each cookie. Stack cookies, then stand on edge on platter. Frost with remaining pudding mixture.
- Refrigerate 8 hours. Cut into diagonal slices to serve.
Nutrition Facts : Calories 130, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0.5144 g, Sugar 0 g, Protein 1 g
LEMON-GINGER TART
Somewhere between a lemon bar and a lemon pie lies this ultra tangy tart. "Tart" makes it sound difficult, but it's easier than you think: The rich filling requires zero cooking, and the crust is a simple shortbread that you just press into place. The already vibrant yellow filling gets an assist from a bit of ground turmeric. It's an ingredient that you won't taste as much as you'll see, but it just so happens to pair perfectly with the freshly grated ginger. It's an extra step, but don't skip straining the filling. It will get rid of any lumps that the whisk couldn't tackle and will prevent those unsightly air bubbles that can rise to the top after baking. The lemon slices, while optional, are not frivolous: They add a bit of texture and welcome bitterness to the tart.
Provided by Alison Roman
Categories pies and tarts, dessert
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the crust: Heat the oven to 350 degrees.
- Whisk together flour, sugar and salt in a medium bowl. Drizzle in melted butter and, using a spatula, mix until it's well combined (it'll have a sort of Play-Doh texture). Press this into the bottom and up the sides of a 9-inch tart pan (or you can use a 9-inch springform pan, going about an inch up the sides), using a measuring cup to flatten and make sure it's all even.
- Bake the tart shell until it's a pale golden brown on the edges and baked through on the bottom (it will lose that greasy shine), 15 to 20 minutes.
- Make the filling and assemble: In a medium bowl, whisk together lemon juice, sugar, egg yolks, egg, flour, ginger, turmeric and salt. Make sure no lumps remain, but be careful not to overmix. Pass the mixture through a fine mesh strainer to make sure no bits of flour or egg are left behind. Add lemon slices, if using, and stir to coat. Set the lemon slices aside.
- Transfer filling to the crust (depending on the depth of your pan, you may have a few tablespoons left over). Lay reserved lemon slices across the top. Bake until the edges are set and the center no longer jiggles, but does not look dry, 15 to 20 minutes. Let cool completely before slicing.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 7 grams, Carbohydrate 66 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 12 grams, Sodium 320 milligrams, Sugar 42 grams, TransFat 1 gram
REFRESHING LEMON-GINGER DRESSING
This dressing is wonderfully light and tangy; serve over salad. It goes perfect with my squished kale salad (see my recipe box for this). Made as directed, this recipe is gluten free, wheat free, soy free, dairy free, and corn free. I use my Vitamix® to blend the dressing together. Enjoy!
Provided by Karra Showen
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Fruit Dressing Recipes
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- Blend olive oil, lemon juice, apple cider vinegar, ginger, and salt together in a high-powered blender until smooth.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 2 g, Fat 20.3 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2.8 g, Sodium 73.8 mg, Sugar 0.5 g
LEMON-GINGER WATER
This lightly sweetened detox water not only quenches your thirst, it's also loaded with ginger's many health benefits. Adjust the honey and ginger to your tastes. I like to sip this throughout the day, especially during cold and flu season. I sometimes like to add turmeric or a couple pinches of cayenne pepper to the mix.
Provided by France C
Categories Drinks Recipes
Time 10m
Yield 16
Number Of Ingredients 6
Steps:
- Combine lemon juice, filtered water, ginger, and honey in a blender; blend for 20 to 30 seconds.
- Strain the mixture evenly into 4 quart-sized mason jars or a 1-gallon pitcher. Top off with remaining water and stir. Place lids on jar or cover pitcher and store in the refrigerator.
Nutrition Facts : Calories 8.1 calories, Carbohydrate 2.3 g, Sodium 7.1 mg, Sugar 1.7 g
SALTED LEMON-GINGER SPRITZER
A little sweet, lightly sour and a touch briny: This spritz is inspired by the salty lemonade found in Vietnam as a way to beat the heat. Without ice and ginger beer, this mix keeps well in the fridge, so consider making a large batch to help get you through the summer. If adding ginger kombucha, bear in mind that, though most brands are not legally considered alcoholic by the Alcohol and Tobacco Tax and Trade Bureau, they do contain trace amounts (up to 0.5 percent). If you're strictly abstaining, opt for something like non-alcoholic ginger beer or ginger ale.
Provided by Alison Roman
Categories non-alcoholic drinks
Yield 1 drink
Number Of Ingredients 6
Steps:
- Place the lemon and salt in a large wine glass and using the back of a spoon, lightly muddle to break up and release some of the oils and juices. Add lemon juice and ginger (if using) and top with lots of ice and ginger beer. Garnish with lemon wedge or fresh ginger.
SOOTHING LEMON GINGER TEA RECIPE BY TASTY
Here's what you need: water, lemon, ginger, honey
Provided by Mercedes Sandoval
Categories Drinks
Yield 2 servings
Number Of Ingredients 4
Steps:
- Bring water to a boil and remove from heat.
- Cut lemon and ginger into thin slices. Add to the hot water.
- Steep for 5-10 minutes.
- Strain and pour tea into mug.
- Add honey, stir, and serve.
- Enjoy!
Nutrition Facts : Calories 57 calories, Carbohydrate 15 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, Sugar 9 grams
LEMON-GINGER SODA
A touch of honey mellows the fresh ginger and lemon in this refreshing fizzy drink. If you make the base in advance, the soda comes together in mere seconds.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 10m
Number Of Ingredients 5
Steps:
- Blend ginger with 1/2 cup water until smooth. Strain, pressing on solids to yield 1/2 cup juice. Stir together ginger juice, lemon juice, and honey. Ginger base can be stored in an airtight container in the refrigerator up to 1 week. (It makes enough for 10 drinks.)
- Fill a glass with ice and add 2 tablespoons ginger base. Top with seltzer and garnish with a slice of ginger.
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