Apple Ginger Sparklers Food

POMEGRANATE-GINGER SPARKLERS

Steps:

• Combine the sugar, 1 cup water and the ginger in a saucepan over medium-low heat; allow to come to a gentle simmer, stirring until the sugar has completely dissolved.
• Remove from the heat and let the ginger syrup cool to room temperature. Strain the syrup and discard the ginger.
• Pop open the bubbly and grab a couple of champagne flutes. Divide the pomegranate molasses between the flutes, then add about 2 tablespoons of the ginger syrup to each. Top with the bubbly. Clink glasses and enjoy! (Store the remaining ginger syrup in the fridge. You can drizzle it into seltzer the rest of the week.)

GINGER SYRUP FOR APPLE GINGER SPARKLERS

Steps:

• In a small saucepan over medium-high heat, bring the sugar, ginger, and 1 cup water to a boil. Cool completely, about 1 hour; strain. Store in an airtight container, refrigerated, up to 1 week.

APPLE-GINGER SPARKLERS

Steps:

• Place 2 tablespoons ginger syrup in each of six glasses. Fill glasses with ice cubes, pour in cider, and stir to combine. Garnish with cinnamon sticks and fresh ginger, and serve.

GINGER SPARKLERS

Steps:

• Preheat oven to 350 F.
• Mix together flour, baking soda, salt, cinnamon, ginger and cloves, and brown sugar in a large mixing bowl.
• Soften butter or margarine in microwave. Mix it together with molasses and eggs.
• Mix wet ingredients with dry ingredients. Dough will be very dense.
• Pick up tsp sized ball of dough and roll into a ball in your hands.
• Roll rounded ball into extra sugar to coat.
• Place balls of dough on baking sheet.
• Bake at 350 F for 15 minute Cookies may seem crisp when they come out of the oven, but once removed from cookie sheet and stored they should be soft.

GINGER-APPLE SPARKLER

Steps:

• To prepare ginger syrup, place sugar, grated ginger, and water in a medium saucepan; bring to boil. Reduce heat to low and simmer for 1 hour until ginger flavor is strong. Strain mixture and refrigerate to chill.
• To prepare Ginger-Apple Sparkler, place one tablespoon ginger syrup in each glass (use short tumblers).
• Fill with ice cubes, pour in 1/2 cup cider and stir to combine.
• Garnish with cinnamon stick and crystallized ginger.

APPLE-GINGER SCONES

Steps:

• Heat oven to 400 degrees.
• Spray cooking sheet with nonstick cooking spray.
• Combine flour, sugar, baking powder and salt in a medium bowl; mix well.
• Cut in butter with a pasty blender or a fork until mixture resembles coarse crumbs.
• Stir in apple and ginger.
• Beat eggs in a small bowl.
• Stir in cream and lemon peel.
• Add to dry ingredients; stir just until moistened.
• Gently knead dough 5 or 6 times on a lightly floured surface.
• Place dough on the prepared cookie sheet pressing into an 8 inch round about 1 inch thick.
• Cut into 8 wedges seperating slightly.
• Bake for 15 to 20 minutes or until light golden brown and center is set.
• Glaze: Combine powdered sugar and lemon juice; blend well.
• Drizzle warm scones with glaze.
• Serve warm.

APPLE PIE SPARKLER

Steps:

• Fill a tall "High Ball" glass with ice, and pour over the Apple Rum.
• Pour over the Cinnamon Schnapps.
• Top off with Ginger Ale.
• Stir all together, and enjoy.