Spicy Ginger Sundaes With Five Spice Crisps Recipes

GINGER-SPICED RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread rhubarb into a 1 1/2-quart casserole dish to cover the bottom completely. Sprinkle white sugar evenly over the rhubarb.
• Mix flour, brown sugar, ginger, and cinnamon together in a large bowl. Blend butter into the sugar mixture with a pastry cutter until the mixture forms crumbs the size of a small pea; spread over the rhubarb.
• Bake in preheated oven until the top is lightly browned, about 30 minutes. Cool crisp before serving.

SPICY GINGER SHORTBREADS

Steps:

• In large bowl, beat butter, granulated sugar, lemon peel and egg yolk with electric mixer on medium speed. Stir in 1 1/4 cups flour and the five-spice powder until dough holds together. Stir in ginger and pecans.
• Place dough on smooth surface sprinkled with 1 tablespoon flour. Divide dough in half. Shape each half into 6-inch log. Wrap in plastic wrap; refrigerate 1 hour.
• Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat. Cut dough into 1/4-inch slices. Place 1 inch apart on cookie sheet.
• Bake 8 to 10 minutes or until light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave baking chips uncovered on High 30 to 60 seconds, stirring once, until softened and chips can be stirred smooth. Stir in powdered sugar and water. Add additional water, if needed, to achieve glaze consistency. Drizzle glaze over cookies. Let stand until set.

FIVE-SPICE GINGERSNAPS

Steps:

• Make dough:.
• Whisk together flour, five-spice powder, baking soda, and salt in a small bowl.
• Pulse ginger with 1/4 cup sugar in a food processor until finely ground.
• Add syrup, butter, egg, and remaining 3/4 cup sugar to processor and blend until mixture is thick and creamy, about 3 minutes. Add flour mixture and pulse just until a dough forms. Form dough into a disk and chill, wrapped in plastic wrap, at least 8 hours to allow flavors to develop.
• Bake and ice cookies:.
• Put oven rack in middle position and preheat oven to 325°F Line 2 large baking sheets with parchment paper.
• Quarter dough. Keeping remaining 3 pieces wrapped in plastic wrap and chilled, roll out 1 piece of dough on a lightly floured sheet of wax paper with a lightly floured rolling pin to 3/4 inch thick. (If dough becomes too soft to roll out, chill on wax paper until firm.) Cut out rounds with cutter and transfer to 1 lined baking sheet, arranging cookies about 2 inches apart.
• Bake cookies until slightly puffed and a shade darker, 10 to 12 minutes. Cool 5 minutes on sheet. If desired, make holes with piping tip near edges to hang cookies, then transfer cookies (still on parchment) to a rack to cool completely. (Cookies will flatten slightly as they cool.).
• While first batch is baking, roll out and cut another batch, arranging cookies on second lined sheet. Bake in same manner, then gather scraps and chill until dough is firm enough to reroll, 15 to 20 minutes. Make more cookies with scraps (reroll scraps only once) and remaining pieces of dough, cooling sheets and lining them with fresh parchment before using.
• If using icing and coloring it, transfer small batches of icing to small bowls, 1 for each color, and tint with food coloring. Spoon each color of icing into a separate pastry bag, pressing out excess air. Twist bag firmly just above icing, then decoratively pipe icing onto cookies. Let icing dry completely (about 1 hour, depending on humidity) before serving or storing cookies.
• Cooks' notes:.
• • Cookies are best when dough is chilled 8 hours to allow flavors to develop, but if you're in a hurry, dough can be chilled just 2 hours. Dough can be chilled up to 3 days.
• • Using a pastry bag fitted with a piping tip results in cleaner lines of icing, but you can use small sealable plastic bags. Spoon each color of icing into a separate sealable bag, pressing out excess air, and snip an 3/4-inch opening in 1 bottom corner of each bag.
• • Cookies keep, layered between sheets of parchment if iced, in an airtight container at room temperature 5 days.

FIVE-SPICE GINGERSNAPS

Steps:

• Make dough:
• Whisk together flour, five-spice powder, baking soda, and salt in a small bowl.
• Pulse ginger with 1/4 cup sugar in a food processor until finely ground.
• Add syrup, butter, egg, and remaining 3/4 cup sugar to processor and blend until mixture is thick and creamy, about 3 minutes. Add flour mixture and pulse just until a dough forms. Form dough into a disk and chill, wrapped in plastic wrap, at least 8 hours to allow flavors to develop.
• Bake and ice cookies:
• Put oven rack in middle position and preheat oven to 325°F. Line 2 large baking sheets with parchment paper.
• Quarter dough. Keeping remaining 3 pieces wrapped in plastic wrap and chilled, roll out 1 piece of dough on a lightly floured sheet of wax paper with a lightly floured rolling pin to 3/4 inch thick. (If dough becomes too soft to roll out, chill on wax paper until firm.) Cut out rounds with cutter and transfer to 1 lined baking sheet, arranging cookies about 2 inches apart.
• Bake cookies until slightly puffed and a shade darker, 10 to 12 minutes. Cool 5 minutes on sheet. If desired, make holes with piping tip near edges to hang cookies, then transfer cookies (still on parchment) to a rack to cool completely. (Cookies will flatten slightly as they cool.)
• While first batch is baking, roll out and cut another batch, arranging cookies on second lined sheet. Bake in same manner, then gather scraps and chill until dough is firm enough to reroll, 15 to 20 minutes. Make more cookies with scraps (reroll scraps only once) and remaining pieces of dough, cooling sheets and lining them with fresh parchment before using.
• If using icing and coloring it, transfer small batches of icing to small bowls, 1 for each color, and tint with food coloring. Spoon each color of icing into a separate pastry bag, pressing out excess air. Twist bag firmly just above icing, then decoratively pipe icing onto cookies. Let icing dry completely (about 1 hour, depending on humidity) before serving or storing cookies.

BRAISED FIVE-SPICE LAMB SHANKS WITH SOY AND GINGER

Steps:

• Combine all ingredients except the bok choy, oil, rice and scallions in large pot that can later be covered; bring to a boil and simmer, covered, until the flavors have melded, about 15 minutes.
• Sauté the bok choy in the oil until tender; stir it into the stew at the last minute and serve over rice, garnished with the scallions.

SPICY GINGER VINAIGRETTE

Steps:

• In a blender blend all ingredients except oil until smooth. With motor running, add oil in a stream and blend dressing until emulsified. Transfer vinaigrette to a jar with a tight-fitting lid. Vinaigrette keeps, covered and chilled, 1 week.

MOLASSES SPICE CRISPS

Steps:

• Preheat oven to 375 degrees. Line baking sheets with Silpats; set aside.
• In a medium bowl, whisk together flour, baking soda, cloves, ginger, cinnamon, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine shortening and 1 cup sugar. Beat on medium speed until light and fluffy, about 2 minutes. Add egg and molasses, and beat to combine. Add dry ingredients, and beat on low to combine.
• Place the remaining 1/2 cup sugar in a small bowl. Using a 1 1/2-inch ice-cream scoop, form balls of dough. Roll dough balls between the palms of your hands until smooth. Roll in sugar. Place about 2 inches apart on prepared baking sheets. Bake until the cookies are set in the center and begin to crack, about 12 minutes, rotating the baking sheets once after 5 minutes. Transfer the baking sheets to a wire rack to cool, 5 minutes. Transfer cookies to rack until completely cool. Store in an airtight container up to 1 week.