Spiced Apple Cider Granita With Ginger Whipped Cream Recipes

SPICED APPLE-CIDER GRANITA WITH GINGER WHIPPED CREAM

Steps:

• Stir first 4 ingredients in saucepan over medium heat until sugar dissolves. Remove from heat, cover and let steep 1 hour. Strain mixture into 8-inch square metal baking pan. Freeze until edges begin to set, about 1 hour. Whisk; freeze again until mixture is slushy, about 1 hour. Whisk again to blend well. Freeze without stirring until granita is frozen solid, at least 3 hours or overnight. Using fork, scrape granita until entire mixture is mass of crystals. Cover and freeze until ready to serve.
• Scoop granita into 6 chilled glasses. Top with Ginger Whipped Cream.

HOT APPLE CIDER WITH GINGER

Steps:

• Using a vegetable peeler, peel lemon zest in long strips (avoiding the white pith). Squeeze 2 tablespoons lemon juice.
• In a medium pot, combine cider, cinnamon, cloves, ginger, and lemon zest. Bring to a boil over high heat, then reduce to a simmer; cover and cook 10 minutes. Remove from heat; let stand 10 minutes. Add lemon juice and strain; discard solids. Serve warm, with lemon slices.

SPICED APPLE GINGERBREAD

Steps:

• In a large bowl, combine the sugar, applesauce, egg and molasses. Combine the flours, ginger, baking powder, baking soda and spices; add to the molasses mixture alternately with yogurt, beating just until combined. Fold in the apples., Pour into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares; dollop with whipped topping.

SPICED APPLE CIDER WITH RUM WHIPPED CREAM

Steps:

• cream.
• Stir all ingredients in medium bowl. Chill until ready to use, up to 1 day.
• cider.
• Bring first 6 ingredients to boil in heavy large pot, stirring occasionally. Reduce heat to medium and simmer until mixture is reduced to 6 cups, 35 to 40 minutes. Strain cider into medium saucepan. DO AHEAD Can be made 1 day ahead. Cool, cover, and chill.
• Return cider to simmer. Remove from heat. Mix in 1/2 cup Tuaca and 1/4 cup dark rum. Divide cider among 8 mugs.
• Beat cream until peaks form. Spoon whipped cream atop cider and serve.

CITRUS-GINGER GRANITA

Steps:

• Stir water, sugar, ginger, lemon zest, and lime zest together in a saucepan over medium-high heat until sugar dissolves and mixture is bubbling, 5 to 10 minutes; cool slightly.
• Stir the ginger mixture an orange juice together in a pitcher; pour into a 9x13-inch baking dish.
• Place dish in the freezer; scrape and stir orange juice mixture with a fork once every hour until granita is evenly frozen and crystallized, about 6 hours.

PEAR AND GINGER CRISP WITH SPICED WHIPPED CREAM

Steps:

• Preheat oven to 375*F.
• Toast the pecans in the oven for about 8 mintues, then set aside.
• When cool enough to handle, chop coarsely.
• In a bowl, mix the flour, brownsugar, granulated sugar, cinnamon and a pinch of salt.
• Using a spoon, slowly stir in the butter.
• Add the pecans.
• In another bowl, mix the ginger, lemon juice, sugar and a pinch of salt.
• Mix in the sliced pears.
• Turn into a 2-2 1/2 QT baking dish and cover with the topping mixture.
• Bake until the topping is crisp and pears are soft when tested with the tip of a knife, about 40 minutes.
• Whip the cream, then beat in the sugar and spices.
• Serve with the warm crisp.