Ginger Mule

Ginger Mule

Make a batch of this spicy drink to serve hot, from a slow cooker or teapot, or cold, from a pretty pitcher. Use vodka to showcase spicy ginger flavour, gin to highlight botanical notes or whisky or rum to add warm caramel tones. Makes 8 drinks

Ingredients:
4 cups (1 L) ginger tea
1 oz honey, or to taste
Juice of 1/2 lemon or whole lime, about 2 tbsp (30 mL)
8 oz vodka, gin, whisky or rum
Fresh rosemary sprigs to garnish
Fresh cranberries or herbs, candied ginger or citrus slices to garnish.

Directions:
Prepare ginger tea according to package directions. In a heatproof container, combine honey with hot tea and stir until completely dissolved. Add citrus juice. Taste and adjust sweetness as desired. For cold drinks, cool to room temperature, then refrigerate until chilled.

Add spirit of choice and stir to combine. (If holding warm drink in slow cooker, keep on lowest temperature to prevent alcohol from evaporating.)

To serve, pour or ladle 5-oz servings into heatproof mugs or tumblers full of ice. Garnish as desired.   Makes 8 drinks

Three Ingredient Ginger and Lemon Tonic Cocktail

Three Ingredient Ginger and Lemon Tonic Cocktail

Instead of sugary ginger ale, lean now on a combination of bittersweet tonic water and spicy ginger syrup for a more balanced drink.
Tonic water contains quinine, a compound historically used to fight malaria that also works as a very subtle muscle relaxant, and in larger doses, has been used to treat night-time muscle cramping. Medicinal properties aside, well-made tonic water is utterly delicious.  This three-ingredient tart and fizzy drink is complex, incredibly refreshing, and makes for a satisfying alternative to a Gin & Tonic.
Ingredients
1 cup tonic water
3/4 ounce Ginger Syrup, recipe follows
1/2 ounce lemon juice
Garnish: lemon slice, optional
Garnish: candied ginger slice, optional

Directions:

1. Stir together: tonic water, ginger syrup, and lemon juice in an ice-filled glass.  Skewer lemon slice and candied ginger slice on a cocktail pick 
   for garnish.

   Ginger Syrup
   Ingredients:
   3 1/2 oz. fresh Ginger
   1 cup sugar
   1 cup water

Directions:

1. Cut the ginger matchsticks. Slice a thin layer off the bottom of the ginger knob to create a flat surface. Next, cut thin slices of ginger, lay them flat, and cut them lengthwise to create matchsticks.

   Combine ginger, sugar, and 1 cup water in a small saucepan. Bring to a boil over medium-high, stirring to dissolve sugar. Reduce heat to medium-low, and simmer, stirring once or twice, until thick and glazy, about 20 minutes.

   Strain syrup, and discard solids; let syrup cool completely, about 30 minutes. Store syrup in an airtight container in refrigerator up to 3 weeks.

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Kingston Mule

 

Kingston Mule

This cross between a Mojito and a classic Mule is light, refreshing and exactly what you want to drink on a sweltering summer day.
Ingredients:
1 1/2 oz Appleton Estate 8 Year Old Reserve Rum
1/2 oz fresh lime juice
6 fresh mint leaves
2 scoops of lemon sorbet
4 oz Fever-Tree ginger beer
1 mint sprig to garnish
1 piece of candied ginger to garnish

Directions:
Add rum, lime juice, mint leaves and lemon sorbet to a blender and mix on medium for 15 seconds. Pour into a chilled rocks glass. Add ginger beer and garnish with mint and candied ginger on a pick.
Makes 1 drink

Passionfruit Ice Cream Pie With Ginger Crust

Passionfruit Ice Cream Pie

With Gingerbread Crust

Instead of a plain cookie crust, create a crispy, chewy one with crumbled gingersnaps, dried pineapple and candied ginger.  If the Passion Fruit ice cream is not available to you, use an ice cream flavor (fruit) to blend with the flavor of ginger. 

Ingredient:
18 ounce box gingersnaps (lightly crushed) 
1 dried sweetened pineapple ring coarsely chopped 
2 tablespoons coarsely chopped candied ginger 
4 tablespoons unsalted butter (softened) 
1 ¼ cups dulce de leche (16-ounce jar) 
½ cup passion fruit nectar (see Note) 
3 pints vanilla ice cream (slightly softened) 
¼ cup salted roasted pistachios (coarsely chopped) 
2 tablespoons shredded sweetened coconut

Directions:

In a food processor, combine the crushed gingersnaps with the pineapple, candied ginger and butter and process until fine crumbs form. Press the crumbs evenly over the bottom and 1 inch up the side of a 9-inch springform pan. Freeze until firm, about 10 minutes.

In a blender, blend the dulce de leche and passion fruit nectar until smooth.

Spread 1 pint of ice cream in the chilled crust. Using a very small ice cream scoop (2 tablespoons), scoop the remaining 2 pints of ice cream into the crust, leaving some nooks and crannies. Drizzle 3/4 cup of the dulce de leche sauce over the ice cream, allowing it to pool in spots. Sprinkle with the pistachios and coconut and freeze until firm, at least 2 1/2 hours.
Remove the ring and cut the pie into wedges. Serve the extra dulce de leche sauce at the table.

Make Ahead
The pie can be frozen in an airtight container for up to 4 days.

Notes

Look for passion fruit nectar at supermarkets, preferably the Looza brand.

Gingered Apple Cream Pie

Gingered Apple Cream Pie

Ingredients
Crust
3 cups (361g) King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
2 teaspoons ginger
1/3 cup (64g) granulated sugar
16 tablespoons (227g) unsalted butter, cold, cut into pats
1/2 to 3/4 cup (113g to 170g) ice water
Filling
8 cups (1,134g) baking apples, peeled and sliced (about 6 large)
3/4 cup (149g) granulated sugar, divided
1/2 cup (92g) diced crystallized ginger
1 cup (227g) sour cream
1/4 cup (28g) King Arthur Unbleached All-Purpose Flour
1 large egg
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Topping (optional)
milk or cream, for brushing
coarse sparkling sugar, optional

Directions:
To make the crust: In a medium bowl, whisk together the flour, salt, ground ginger, and sugar. Work in the butter, leaving some dime-sized chunks intact. Drizzle in the ice water while stirring with a fork until the mixture feels damp to the touch and holds itself together when gently squeezed. Transfer clumps of dough to a piece of parchment; bring any dry bits left in the bowl together with a little more ice water and add to the pile on the paper.

Using the parchment, fold the dough over on itself until it comes together. Divide the dough 60/40, form each piece into a disk, then wrap and refrigerate for 30 minutes while you prepare the filling.

To make the filling: Place the apples and 1/2 cup (99g) of the sugar in a large, deep skillet, stirring to coat the apples. Cover the skillet and cook over medium-low heat for 10 minutes.

Remove the cover, increase the heat to medium, and cook for 20 to 25 minutes, stirring frequently, until most of the liquid evaporates. Remove the pan from the heat and transfer the apples to a large mixing bowl. Let cool to lukewarm, then stir in the rest of the sugar and the remaining filling ingredients.

Put a baking stone or steel in the lower third of the oven and preheat to 425°F.

To assemble: Remove the dough from the refrigerator and roll the larger disk into a 13 ̋ circle. Transfer to a 9 ̋ deep-dish pie pan and trim the edges. Fill with the apple mixture.

Roll the second disk of dough and use it to top the pie, either with a lattice or with pastry cutouts in the shape of your choice. Crimp the edge.

Brush the top of the pie with milk or cream and sprinkle with coarse sugar, if desired.

Place the pie on a baking sheet and bake on the hot stone for 15 minutes. Reduce the heat to 350°F and move the pie up one rack off the stone; bake for an additional 40 to 45 minutes, until the filling bubbles in the center. Remove from the oven and let cool completely before serving.

Store any leftover pie in the refrigerator, covered, for up to one week.

Tips from our Bakers
There are many different thickening options available for fruit pies, from flour to cornstarch to Instant ClearJel and more. For an easy guide to thickener substitutions, see our Fruit Pie Thickener Guide.
Need some tips to make your pies perfect? Check out our Pie Baking Guide.

Want to make the crust using your food processor? First, place your butter in the freezer to chill; it should be rock solid. In the bowl of a food processor equipped with the steel blade, combine the flour, salt, ginger and sugar, or whisk the ingredients together in a bowl. Using a coarse shredding disk, shred the frozen butter into the flour mixture. Switching back to the steel blade, combine the shredded butter and flour. With the machine going, drizzle in water, until the dough just starts to hold together. Remove the dough from the processor, shape it into a flattened ball, and let it rest in the refrigerator while you prepare the filling.

Low-fat Gingerbread Cookies

                        Low-fat Gingerbread Cookies 
In these cookies, applesauce adds moisture and flavor. Adding minced candied ginger is a nice surprise. Chopped dried cranberries add a festive garnish. These can be made in advance and kept refrigerated until ready to serve. Sprinkle with the cranberries right before serving. 

Ingredients:
1 egg
1⁄2 cup unsweetened applesauce
1⁄4 cup brown sugar
1 tablespoon molasses
11⁄2 cups whole wheat flour
1⁄2 teaspoon baking soda
1 teaspoon ground ginger
2 teaspoons pumpkin pie spice
2 tablespoons minced candied ginger (optional)
1 lemon, zested and juiced
1⁄2 cup powdered sugar

2 tablespoons dried cranberries, chopped

Directions:

Preheat the oven to 350 degrees.

Beat the egg in a large bowl, then add the applesauce, brown sugar and molasses. 

Mix the whole wheat flour, baking soda, ginger and pumpkin pie spice together in a bowl and add tothe applesauce mixture. 

Fold in the candied ginger, if using and lemon zest. 

Bake on parchment-lined baking sheets for 10 to12 minutes until cookies are still soft but baked through.  Allow to cool completely. 

Make a lemon glaze by mixing the lemon juice with the powdered sugar. Drizzle cooled cookies with the glaze and sprinkle with dried cranberries.   Makes 24 cookies.

Apple Bourbon Bundt Cake

Apple Bourbon Bundt Cake

Ingredients:
2 sticks unsalted butter 226 grams, at room temperature, plus more to grease pan
2 ½ cups all-purpose flour 315 grams, plus more to dust the pan
3 tablespoons (30 grams) plus 1/2 cup (80 grams) bourbon or rye whiskey
½ cup (90 grams) candied ginger, chopped
1 ¾ cup (330 grams) light brown sugar
4 large eggs, at room temperature
2 teaspoons (8 grams) baking powder
1 teaspoon (5 grams) baking soda
1 ½ teaspoons (3 grams) ground cinnamon
1 teaspoon (5 grams) fine sea salt
½ teaspoon grated nutmeg
1 cup (227 grams) sour cream
1 tablespoon (15 grams) vanilla extract
1 ½ teaspoon (5 grams) finely grated lemon zest
2 medium Granny Smith apples about a pound, 454 grams, peeled, cored, and coarsely grated
1 cup (120 grams) finely chopped, toasted pecans
½ cup (100 grams) granulated sugar
Juice of 1/2 lemon (20 grams)

Directions:Heat the oven to 325 degrees. Grease and flour a 12-cup bundt pan. In a small bowl, combine 3 tablespoons bourbon and the candied ginger. Let stand 10 minutes.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and remaining butter on medium-high speed, until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, until incorporated.

In a separate bowl, whisk together the remaining flour with the baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, whisk together the sour cream and vanilla. Pour in the bourbon from the ginger mixture (reserve ginger) and whisk until smooth. Stir in zest.

With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture in three additions, alternating between the two. Fold in the ginger, apples and pecans. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes. Cool in the pan 20 minutes, then run a paring knife around the sides of the pan to release the cake; cool, flat side down, on a wire rack.

While the cake cools, combine the 1/2 cup granulated sugar and 1/2 cup whiskey in a small saucepan. Over low heat, gently stir until the sugar dissolves. Stir in the lemon juice and take off the heat.

While the cake cools, make 10 slits on top with a paring knife and pour half the bourbon-sugar mixture on the still-warm cake. When the cake is fully cool, flip it and pour the rest of the glaze on the other side, then flip again to serve.

Candied Ginger Cookie

Ginger Sable

This is a recipe from France and commonly served during the Christmas season as well as all year long. Ginger is an old time use for stomach ailments.

INGREDIENTS

2 cups all-purpose flour
½ teaspoon baking powder
10 tablespoons butter
½ cup granulated sugar
1 egg
2/3 cup chopped candied ginger
Egg wash:
1 egg white
2 teaspoons water
Granulated sugar for sprinkling

*

Directions:
In a medium bowl mix the flour and baking powder and set aside. In large mixing bowl, cream the butter and sugar together until smooth. Add the egg and mix in the dry ingredients and candied ginger until a smooth dough forms.

Form the dough into 1 1/2-inch diameter log. Wrap the dough in plastic wrap and chill for 1 hour or up to 3 days. 

Preheat the oven to 350F. Prepare the egg wash by beating together the egg white and 2 teaspoons of water. 

Slice the dough crosswise into ¼-inch thick coins. Brush the ginger cookies with the egg wash, sprinkle with sugar, and then bake them on a parchment lined baking sheet for 15 minutes, or until they are lightly browned around the edges. 

Cool the cookies for 2 minutes on the cookie sheet and then transfer to a wire rack to cool completely. 

Yield: 2 to 3 dozen

Stollen

                              

Stollen Loaf

Yields 2-4 loaves
Ingredients

3-4 cups all-purpose flour
1 3/4 cup (3 1/2 sticks) unsalted butter, divided
1 1/2 cups milk
1 1/2 cups powdered sugar, for dusting
1 cup sugar
1 cup raisins
1 cup almonds, sliced
1/2 cup crystallized ginger
1/2 cup orange liqueur or warm water
2 large eggs
1 tablespoon sugar
2 1/4 teaspoon active dry yeast
2 teaspoon orange zest, grated
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom
1/2 teaspoon kosher salt
1/4 teaspoon nutmeg
vegetable oil, for greasing the bowl

*

Directions
Soak raisins, ginger and almonds in orange liqueur in a medium bowl for at least 30 minutes (up to 8 hours) and set aside.

Warm milk in a medium saucepan over medium-high heat until just about to boil. Add 1 cup sugar, 1 cup butter and salt.

Remove from heat and let cool until lukewarm, then transfer to a large bowl or mixer.

In a small bowl, mix together yeast and 1 tablespoon sugar until liquid and add to the warm milk mixture. Stir well.

Add eggs one at a time to mixture, then vanilla extract, and beat well.

Mix in orange zest, cardamom and nutmeg, then add 2 cups flour and mix until dough begins to come together.

Continue adding flour until dough ball forms. Knead dough until smooth and elastic. 
Place in a lightly oiled bowl, cover with a clean towel and place in a warm, draft-free place for 1 1/2-2 hours, or until doubled in size.

Punch down dough and add raisin nut mixture. Knead until completely incorporated and smooth.

Lightly grease a baking tray and shape dough into desired amount of loaves. Cover again with a clean towel, transfer to a warm, draft-free place and let rise for 1 hour.

Press loaves down in center and fold over lengthwise.

Place in oven and bake for 35-40 minutes (for smaller loaves) to 50-55 minutes (large loaves).

Remove from oven, melt remaining 3/4 cup butter and brush it onto loaves, and sprinkle generously with powdered sugar. 

Optional: wrap loaves tightly in plastic wrap and let set for 1 day before serving to maximize flavor.