Crystallized Ginger And Orange Zest Matzo Food

CRYSTALLIZED GINGER AND ORANGE ZEST MATZO

Steps:

• Melt chocolate in a bowl set over a pan of simmering water. Spread evenly over matzo using a small offset spatula. Sprinkle with ginger and orange zest. Let set.

LIME GRANITA AND CANDIED LIME ZEST

Steps:

• Put all ingredients except lime zest in a pot and bring to a boil. Strain and pour into shallow pan. Place in freezer and every twenty minutes stir with a fork until ice crystals form and it is nice and fluffy. Candied lime zest: Cover the zest with cold water and bring to a boil. Strain zest and repeat process 3 times. After the fourth time add 1 cup water and 1/2 cup sugar and cook slowly until zest is soft. Remove zest to parchment paper and cool. Use as a garnish for the granita.

CANDIED ORANGE ZEST

Steps:

• Heat the 1 cup of sugar and water to a boil. Add peels and simmer until they are transparent, about 12 minutes. Syrup should be thick. Remove from syrup and toss in sugar, let dry, away from humidity. Store in an airtight tin.
• TIP:
• RED ORANGES
• Use blood oranges in your favorite recipes as you would regular oranges. Taste for sweetness, you may have to add a bit more sugar in some recipes

CRANBERRY SAUCE WITH CRYSTALLIZED GINGER

Steps:

• Combine first 6 ingredients in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Boil until cranberries pop, stirring occasionally, about 5 minutes. Cool. Mix in crystallized ginger. (Can be prepared 3 days ahead. Cover and refrigerate.)

CANDIED ORANGE ZEST FOR CRANBERRY TRIFLE

Steps:

• In a medium saucepan, bring sugar and water to a boil, stirring to dissolve sugar. Add zest of 1 orange (peeled into long strips with a vegetable peeler); simmer, swirling occasionally, until zest is tender, 8 to 10 minutes. Drain, and transfer to a plate. Dredge zest in sugar, and thinly slice.

MATZO TOFFEE WITH CANDIED GINGER

Steps:

• Heat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil, allowing it to go over the edges of the pan. Cover the bottom of the pan with parchment. Arrange matzo over parchment in one layer, breaking pieces to fit as necessary.
• In a medium pot over medium-high heat, bring butter and sugar to a boil for 3 minutes, until thickened and smooth. Stir in ginger juice and salt. Quickly pour mixture over matzos. Transfer pan to oven and bake 15 minutes until bubbly.
• Remove pan from oven. Sprinkle chocolate evenly over caramel. Let stand 5 minutes until chocolate is softened. Use an offset spatula to spread chocolate smoothly over surface of toffee. Immediately sprinkle with candied ginger. Place pan in refrigerator and chill toffee for 1 hour. Break into large pieces.

CRYSTALLIZED-GINGER SPICE BARS

Steps:

• In a bowl whisk together flour, baking soda, salt, and ground spices. In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add molasses, egg, flour mixture, crystallized ginger, and zest and beat until a dough forms.
• On a sheet of wax paper pat dough into an 8-by-5 inch rectangle, about 1 inch thick. Chill dough, wrapped in wax paper, 4 hours, or until firm.
• (After the dough has been formed into a rectangle it can be kept in the refrigerator for one week or the freezer for one month. Thaw the frozen dough in the refrigerator until sliceable, about four hours. The baked cookies keep in airtight containers at room temperature for four days.)
• Preheat oven to 350° F. and lightly butter 2 baking sheets.
• Cut dough crosswise into slices about 1/6 inch thick and arrange about 2 inches apart on baking sheets. Bake bars in batches in middle of oven until deep golden brown, 8 to 10 minutes, and transfer to racks to cool. The baked cookies keep in airtight containers at room temperature for four days.