Ginger Ale With Christmas Spices Food
GINGER GLAZED HAM
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 5h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Place the joint in a large pan over the hob, or burner, and add 7 quarts of dry ginger ale. Bring the pan to the boil then lower the heat slightly so that it keeps bubbling steadily for 4 1/2 hours.
- Towards the end of the 4 1/2 hours, preheat the oven to 425 degrees F and begin the glaze.
- In a bowl, add 1 cup of chunky ginger preserves. Stir in 2 tablespoons of hot English mustard. Add 1/2 a cup of soft, dark brown sugar and sprinkle in 1/2 a teaspoon of ground cloves.
- After 4 1/2 hours, gently lift the ham out of the pan and place on a foil-lined baking tray. Carefully cut away the skin, leaving a thin layer of fat. There is no need to score the surface, simply slap on the glaze and place the tray with the ham into the oven for 20 minutes.
- Serve hot or cold.
GINGER ALE WITH CHRISTMAS SPICES
Make and share this Ginger Ale With Christmas Spices recipe from Food.com.
Provided by Boomette
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Fill a highball glass with ice.
- Add remaining ingredients.
Nutrition Facts : Calories 126, Sodium 13.1, Carbohydrate 16.1, Sugar 15.9
25 BEST CHRISTMAS PUNCHES
These Christmas punch recipes are all you'll need for a holly, jolly season. From mulled wine to peppermint eggnog punch to Santa Claus punch, these drinks make for so much good cheer.
Provided by insanelygood
Categories Beverages Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Christmas punch in 30 minutes or less!
Nutrition Facts :
GINGERY CHRISTMAS CAKE
A good glug of ginger wine makes this cake a little different from the norm. It's also lighter than its predecessors, so you can have two pieces!
Provided by Emma Lewis
Categories Afternoon tea, Dessert, Dinner, Lunch, Supper, Treat
Time 2h50m
Yield Cuts in 12 slices
Number Of Ingredients 13
Steps:
- Tip the raisins, currants and sultanas into a bowl. Pour over 200ml ginger wine, then cover and leave to sit at room temperature overnight so that the fruit plumps up.
- Heat oven to 160C/fan 140C/gas 3. Using the bottom of a 20cm, loose-bottomed cake tin as a template, cut out 2 circles of baking parchment. Then cut 2 thick strips (about 2cm deeper than the tin) that will fit around the inside of the tin. Make small cuts along one of the edges, about 2cm apart. Grease the tin, then place one parchment circle at the bottom. Place one strip inside the tin, making sure the cut side is at the bottom, as this will help you to fit it inside. Do the same with the remaining strip, then place the second circle on top (see step-by-step).
- Put the butter and sugar into a mixing bowl and whisk with an electric beater until creamy and light, about 5 mins. Add the eggs, one at a time, making sure you stir well after each addition, then mix through the flour, ground almonds and spices. Stir in the soaked fruits, and any liquid left over, with the fresh root ginger and treacle until everything is well combined.
- Spoon in the mixture and smooth the top, then use a spoon to make a slight dip in the centre. This will ensure the cake has an even surface when finished. Bake for 30 mins, then lower the oven to 150C/fan 130C/gas 2 and bake for another 2 hrs until a skewer inserted in the middle comes out clean. Skewer the cake all over, then drizzle over the remaining 4 tbsp ginger wine. Leave the cake to cool in the tin, then peel off the lining paper. To store, wrap first in baking parchment and then in tin foil. The cake will keep in a cupboard for up to 3 months or can be frozen for up to 6 months.
Nutrition Facts : Calories 470 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 54 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.42 milligram of sodium
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- Chop the currants, raisins, sultanas and peel and place in a bowl. Chop the pineapple and almonds coarsely and add them to the fruit.
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