Candied Ginger And Lemon Zest Bread Food

CANDIED LEMON ZEST

Steps:

• Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife. Cut into a fine julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand 30 minutes; drain.
• Bring sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium low, and cook 10 minutes. Remove from heat, cover, and let stand overnight.

CANDIED FRUIT BREAD

Steps:

• In a large bowl, combine flour, sugar, spices, salt, lemon zest, yeast and butter. Add warm milk and egg yolks. Mix or knead the dough into a smooth ball until dough is no longer sticky. Cover with a clean kitchen towel and let rise in a warm spot until doubled in volume, about 1 hour.
• Punch down the dough and transfer it to a lightly floured work surface. Flatten out the dough and knead and fold the orange rind, candied fruit, raisins and cherries into the dough.
• Form the dough into a ball. Grease a panettone pan or a paper mold with butter and dust lightly with flour. Transfer dough to prepared pan, cover with a clean kitchen towel and let rest for 30 minutes.
• Preheat oven to 350º F.
• Brush the top of the panettone with melted butter. Bake for 45 to 50 minutes, or until golden brown and a wooden toothpick inserted in the center comes out clean. Dust with confectioners' sugar. Serve.

CANDIED GINGER POUND CAKE WITH A HINT OF ORANGE

Steps:

• Preheat oven to 300 degrees.
• Cream butter and sugars until light and fluffy.
• Add eggs one at a time until mixed well.
• Combine flour, soda, and salt.
• Alternately add flour and sour cream until combined with egg/butter mixture.
• Add extract and zest to cake batter.
• Gently fold candied ginger mixed with 3 tablespoons flour into cake batter -.
• Pour into large bundt pan, sprayed with baking spray.
• Bake at 300 degrees for 1 hour and 10 minutes ~ check for doneness ~ cover top of cake with aluminum foil if it is getting too dark!
• Continue baking if necessary ~ check at 5 minute intervals till done. Cake in my photo baked for 1 hour and 15 minutes.
• If desired, brush hot cake with an orange juice/sugar syrup to glaze ~.or top each serving with orange curd.

SPICY LEMON, PEAR & GINGER NUT BREAD

Steps:

• 1. Preheat your oven to 350°F. Butter or spray a 9 - x 5 - x 3 - inch loaf pan and lightly flour the pan; get rid of any excess flour. Set aside until needed.
• 2. In a large bowl beat together butter, sugar and lemon zest until light and fluffy. Then add the eggs, 1 at a time, mixing well after each addition.
• 3. Into a small bowl add the flour, baking powder, baking soda, salt, ground cinnamon and mace, mix well to combine.
• 4. In a measuring cup add the half and half cream, water and lemon juice. Mix well.
• 5. Next with your mixer on low speed, gradually add the flour mixture and the milk mixture alternately in batches, into your butter mixture. (Please begin and end with the flour mixture.)
• 6. Next, gently add the pear, candied ginger and nuts into the batter.
• 7. Pour the batter into your prepared loaf pan and bake for 50 - 60 minutes. While the bread is baking prepare your glaze. If using.
• 8. Glaze: In a small bowl stir together the icing sugar and cream until smooth. Set aside until needed.
• 9. Cool the baked bread for 10 - 15 minutes then remove from pan and allow to finish cooling on a wire rack. Now drizzle the simple glaze over the bread and enjoy!

CANDIED GINGER

Steps:

• Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.
• Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.
• Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.

GINGERBREAD CAKE

Steps:

• Preheat the oven to 350F.
• For the cake: In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves, salt, and baking soda.
• In a medium bowl, stir together the molasses and hot water until fully combined. Whisk in the butter, sugar, eggs, and vanilla until smooth. Pour the wet mixture into dry mixture and whisk just until no dry streaks are left (do not over mix).
• Spray a 13x9-inch cake pan with baking spray (or grease with butter). Pour the batter into the prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan on a wire rack.
• For the frosting: Combine the cream cheese and butter in a large bowl. Beat with a hand mixer (or use a stand mixer with a paddle attachment) until fully combined, about 1 minute. Gradually add the powdered sugar and beat until combined. Beat in the lemon zest and continue beating until light and fluffy, 1 more minute. Spread the frosting over the cooled cake. Garnish with candied ginger and gold sparkling sugar, if desired.