Lime Ginger Echinacea Lozenges Recipes

RECIPE: GINGER LIMEADE

Steps:

• Carefully peel the ginger root using a carrot peeler or sharp knife and then cut the root into smaller pieces. Don't worry about removing all the skin since you'll pass the juice through a strainer.
• Add the ginger pieces to a food processor and pulverize to a chunky pulp. Add the ginger to a tea pot.
• Bring 4 cups of water to a boil, then pour the water over the ginger in the tea pot as if you were making tea. Let it steep for 10 minutes.
• While the ginger is steeping, roll the limes between your palms and the counter top to loosen up the juices. Then cut them in half and juice the limes using a citrus reamer or juicer and pour the lime juice into a pitcher.
• After the ginger is finished steeping, pour the ginger tea through a mesh strainer into to pitcher with the lime juice. Next ddd the honey and stir until dissolved.
• Add the remaining 4 cups of water, or for a natural ginger ale, add 4 cups of seltzer water instead.

MAPLE TAFFY

Steps:

• Pack a rimmed baking sheet with snow and place in freezer (or outside, if temperature is low enough). Meanwhile, bring syrup to a boil in a small saucepan with a candy thermometer clipped onto it; cook until thermometer registers 240 degrees. Carefully pour syrup into a liquid measuring cup and let cool about 5 minutes.
• Drizzle syrup in a few 6-inch lines across snow. Let set 25 to 30 seconds (they should be cool and firm, but not hard). Place a 9 1/2- inch skewer or dowel, or an ice-pop stick, at one end; roll up taffy around skewer. Repeat with remaining syrup and snow. Eat immediately, or store, frozen in a single layer in an airtight container, up to 2 days.

HOT GINGER ECHINACEA LEMON TEA

Steps:

• In a teapot, pour the boiling water over the echinacea and chopped ginger.
• Cover and steep for 10-15 minutes.
• Add lemon juice and honey and stir to mix. Strain and pour into 2 mugs.
• Serve warm and enjoy!

GINGER-LIME CHICKEN

Steps:

• Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
• To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
• To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
• Serve chicken with lime wedges, for squeezing on top.

LIME-GINGER-ECHINACEA LOZENGES

Steps:

• In a medium saucepan set over high heat, bring 1/2 cup water to a boil. Add the sugar and corn syrup; stir to dissolve. Return the mixture to a boil, cover, and cook 2 minutes.
• Uncover; continue cooking until a candy thermometer registers 280 degrees, 15 to 18 minutes. Remove pan from heat. Line two baking pans with Silpat mats (French nonstick baking mats). Set pans aside.
• Stir in lime oil, ginger oil, and echinacea. Transfer mixture to a 1-cup heatproof liquid measure. Pour approximately 1/2 teaspoon syrup onto a mat, forming a drop. Repeat, spacing drops 1 inch apart. If the mixture becomes too hard to pour, warm in microwave 10 to 15 seconds. Let cool completely. Wrap lozenges individually in cellophane or store on sheets of parchment in an airtight container up to 3 weeks.