Ginger recipes

Ginger Cinnamon Tea Ingredients:

1/2 cup thinly sliced fresh ginger

6 cups water

2 cinnamon sticks

2 tablespoons honey

In a saucepan, simmer the ginger, cinnamon sticks, and water for about 20 minutes. Add honey and strain tea through a sieve or tea strainer.

Ginger LemonadeIngredients:

3 cups granulated sugar

4 quarts water 10-14 slices fresh ginger root

4 cups fresh lemon juice
Combine sugar, water and ginger root in a pan.

Heat to boiling, stirring occasionally. Remove from heat.

Stir in lemon juice.

Cool for about 15 minutes. Remove the ginger. Pour into a covered pitcher and chill for at least 1 hour. Serve with ice.

Lemon Ginger Thyme MuffinsFrom Dannon.com

Ingredients:

1 cup DANNON®

Plain Yogurt2 cups

all-purpose flour1 teaspoon

baking soda1 teaspoon

ground ginger1/2 teaspoon

salt1/2 cup

canola oil

1 cup granulated sugar

2 large eggs

1 cup golden raisins

2 tablespoons fresh chopped ginger

1 tablespoon lemon zest

1 tablespoon chopped fresh thyme

Lightly grease 2 mini-muffin pans or 1 muffin tin (12)

Pre-heat oven 350°F.

Sift together flour, soda, ground ginger and salt;

reserve. With a mixer, cream oil and sugar.

Add eggs and mix well. Mix in flour and yogurt, alternatively, ending with flour.

(This is a basic muffin batter.)

Fold in raisins, fresh ginger, lemon zest and thyme.

Scoop batter into prepared muffin tins and bake: mini muffins for 18-20 minutes/large muffins for 22-25 minutes.

Cool on a rack before serving. Makes 12 large muffins or about 48 mini muffins.

Ginger Cookies

Ingredients:

1 cup plus 5 tablespoons all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt 10 tablespoons

(1-1/4 sticks) butter, softened

1/2 cup (lightly packed) light brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

2 teaspoons grated lemon zest

1/4 cup grated fresh ginger

1/4 cup molasses

Sift the flour, baking soda, and salt together into a bowl and set aside.

At medium speed, cream the butter, brown sugar, cinnamon, allspice, lemon zest, and ginger together in a bowl until light and fluffy, 2 1/2 to 3 minutes.

Scrape the bowl with a rubber spatula while mixing.

Add the molasses and mix on low speed for several seconds.

Add the flour mixture and mix on low speed until the mixture is fluffy again.

Scrape the bowl.

Divide the dough in half. Form logs of each half and wrap tightly in waxed paper.

Chill the dough for 2 hours. After 2 hours gently roll the wrapped dough back and forth on the work surface to smooth out the cylinder.

Refrigerate again for 4 to 6 hours or overnight.

Fifteen minutes before baking preheat the oven to 350 degrees.

Line several baking sheets with parchment paper, or leave them ungreased.

Cut the rolls into 1/4-inch-thick slices.

Place the cookies 1 inch apart on the prepared baking sheets.

Bake until they are crisp and firm, with brown edges, 14 to 16 minutes.

Cool on the baking sheets. Store covered, or freeze for up to two weeks. Makes 40 cookies.

Ginger Dill Dip

Ingredients:

1/2 cup sour cream

1/2 cup mayonnaise

1 minced or crushed garlic clove

1 tablespoon minced fresh dill1 tablespoon finely chopped onion

1 (1-inch) piece fresh ginger, peeled and minced

Combine sour cream, mayonnaise, garlic and dill together in a bowl, using a whisk. Add ginger to sour cream mixture and blend until smooth. Chill. Serve with fresh vegetables. Note: You can use light mayonnaise and sour cream.

Shrimp Vinaigrette

1 pound medium or large shrimp, cooked, peeled, deveined

1/2 cup olive oil 3 tablespoons wine or herb vinegar 3 tablespoons Dijon mustard

1 tablespoons minced green onions1 tsp. finely minced fresh ginger

2 cloves garlic, finely minced

1 tablespoon minced fresh dill Pinch of sugar

Salt and pepper to taste

Place shrimp in large bowl. Combine olive oil, vinegar, mustard, onions, ginger, garlic, dill, sugar, salt and pepper in a jar; shake to mix. Pour over shrimp, mix gently to coat. Chill 2-4 hours, stirring occasionally.

Serve on lettuce or greens, or top bread or crackers with the shrimp.

Ginger Peas and Carrots

Ingredients:

4 small carrots, cut into thin slices

2 tablespoon chicken or vegetable stock

1 cup peas

1/2 tsp. fresh grated ginger

1 clove garlic, minced

1/4 cup water

In a medium sized pan, sauté the carrots in the stock for 5 minutes. Add the peas, ginger, garlic and water. Partially cover the pan and when the water boils, turn down the heat and steam for 5-7 minutes or until the carrots are tender. Makes 4 servings.

Ginger Poundcake

Ingredients:

3/4 cup margarine

1 1/2 c. sugar3 eggs

1 1/2 tsp. grated lemon peel

1 tsp. vanilla

2 1/4 c. flour

2 tsp. baking powder

1 1/2 tsp. ground ginger

3/4 tsp. salt1 cup plain yogurt

In a large bowl, beat margarine and sugar until light.

Beat in eggs, lemon peel and vanilla.

Combine flour, baking powder, ginger and salt.

Beat into sugar mixture, alternately with yogurt, until just blended. Spoon into greased and floured 9x5x3 inch loaf pan.

Bake at 350 degrees for one hour and 15 minutes or until toothpick inserted comes clean. Cool 15 minutes, then remove from pan. Serve with yogurt or whipped cream and fresh or frozen berries.

Ginger Sheet Cake

Ingredients:

3 eggs2 egg yolks

1 1/2 cups milk

3 tablespoons grated fresh ginger

1 tablespoon vanilla

3 cups cake flour (not self-rising)

2 cups sugar1 tablespoon baking powder

1 teaspoon salt

1/4 cup (1/2 stick) unsalted butter, at room temperature

3/4 cup vegetable oil

Heat oven to 350 degrees. Grease 13x 9x2 inch metal baking pan.

Line bottom of pan with waxed paper or parchment. Flour and grease the paper and the pan. Beat eggs, egg yolks 1 1/4 cups milk, ginger and vanilla on medium speed in mixing bowl until blended.

Combine flour, sugar and baking powder and salt in large bowl. Beat on low speed 30 seconds. Add to flour mixture remaining 1/4 cup milk, butter and oil.

Beat on low speed just until dry ingredients are moistened.

Increase speed to medium and beat 1 1/2 minutes or until blended.

Add one-third of egg mixture, beat on medium speed 20 seconds, until blended. Repeat until all egg mixture is used, scraping down sides after each addition.

Pour into prepared pan. Bake in 350 degree oven for about 55 minutes or until wooden pick inserted in center comes out clean.

Cool cake in pan on rack 15 minutes, then turn out onto rack to cool. Peel off waxed paper and invert onto another rack. Place cake on serving platter. Spread Honey-Cream Frosting over sides and top of cake.

Honey-Cream Frosting:

Beat 8 ounces cream cheese at room temperature, and 1/4 teaspoon salt in bowl on medium speed until creamy, about 3 minutes.

On low speed, beat in 5 cups confectioners' sugar alternately with 3 tablespoons honey until frosting is spreadable.

Grilled Tuna Steaks

Ingredients:

4 Tuna Steaks, about 1 1/2 pounds

1 cup teriyaki sauce

1/2 teaspoon garlic, minced

1/2 teaspoon fresh ginger, peeled and minced

Mix the teriyaki sauce, ginger and garlic.

Add the tuna and marinate in the refrigerator for at least 30 minutes, turning 2 or 3 times.

Pre-heat the grill. Place the steaks on grill and cook until just done, basting with the marinade.