Ginger Lime Cones Food

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LEMON GINGER SCONES



Lemon Ginger Scones image

Make and share this Lemon Ginger Scones recipe from Food.com.

Provided by PalatablePastime

Categories     Scones

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into pieces
1/2 cup crystallized ginger, chopped into small pieces
1 large lemon, zest of
2/3 cup buttermilk
1 large egg, lightly beaten
1 tablespoon milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped crystallized ginger and lemon zest. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.
  • Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 or 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.
  • Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.

GINGER-LIME COLE SLAW



Ginger-Lime Cole Slaw image

This is a light, non-mayonnaise based, slaw that's a little different than the ordinary cole slaw. It's especially good when paired with bbq food or fish and chips.

Provided by GREG IN SAN DIEGO

Categories     Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup shredded red cabbage
2 cups shredded green cabbage
1 1/2 cups matchstick-cut carrots
1/4 cup chopped green onion
3 tablespoons lime juice
2 tablespoons sugar
2 tablespoons chopped fresh cilantro or 2 tablespoons parsley
2 teaspoons vegetables or 2 teaspoons canola oil
1 1/2 teaspoons grated fresh ginger
salt & freshly ground black pepper
1/8 teaspoon red pepper flakes (optional)

Steps:

  • Chill cabbage, carrots, onions and cilantro.
  • Combine and wisk lime juice, sugar, oil, ginger, salt and pepper to taste and red pepper (optional) in a small bowl.
  • Place all other ingredients in a large bowl.
  • Toss the salad with the dressing.
  • Refrigerate salad 10 minutes before serving.

Nutrition Facts : Calories 63.8, Fat 0.2, Sodium 45.8, Carbohydrate 15.8, Fiber 2.8, Sugar 10.7, Protein 1.3

GINGER-LIME GRANITA



Ginger-Lime Granita image

Provided by Daphne Brogdon

Categories     dessert

Time 30m

Yield 8 servings

Number Of Ingredients 4

1/2 cup turbinado sugar
One 2-inch piece ginger, peeled and grated
5 tablespoons lime juice
Lime zest, for garnish

Steps:

  • Special equipment: a meat tenderizer
  • Combine 5 cups water and the turbinado sugar and ginger in a medium pot. Bring to a boil over medium heat, then turn off the heat and stir in the lime juice. Let cool to room temperature.
  • Pour the mixture into a 9-by-13-inch metal baking pan and place in the freezer. Freeze until completely frozen, about 4 hours or up to overnight.
  • Take the pan out of the freezer when it becomes a giant ice cube. Smash the frozen block with a meat tenderizer and scoop crushed granita into chilled martini glasses. Garnish with lime zest and serve immediately. Freeze any remaining granita until ready to serve.

GINGER LIME CRUSH



Ginger Lime Crush image

Provided by Ingrid Hoffmann

Categories     beverage

Time 5m

Yield 4 servings

Number Of Ingredients 5

1 (1-inch) piece ginger, peeled and chopped
1 cup water
1 cup lime juice (from about 6 limes)
1/2 cup sugar
1 cup ice cubes

Steps:

  • In a blender, combine the ginger, water, lime juice, sugar and ice cubes. Blend until smooth and serve immediately, garnished with a lime wedge.

GINGER-LIME SHRIMP



Ginger-Lime Shrimp image

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds large shrimp, shelled, deveined
Kosher salt and freshly ground pepper
4 teaspoons unsalted butter, cut into 4 pieces
1 1/2 teaspoons finely grated peeled fresh ginger
2 tablespoons fresh lime juice
1/2 teaspoon grated lime zest
10 mint leaves, julienned
10 basil leaves, julienned

Steps:

  • Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
  • Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to each pan and turn the heat to high. When the foam subsides, invert a pie pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other pan of shrimp. Cook the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the ginger, lime juice and zest, mint, and basil to each pan, and shake to combine.
  • Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.

LIME-GINGER SLUSHY WITH MINT



Lime-Ginger Slushy with Mint image

Provided by Tyler Florence

Categories     main-dish

Time 1h22m

Yield 4 to 6 servings

Number Of Ingredients 7

1 1/2 cups sugar
2 cups water
2 inch piece of fresh ginger, sliced
1 1/2 cups fresh lime juice
1 lime, zest finely grated
Leaves from 1/2 bunch fresh mint, chopped, plus whole leaves for garnish
Crushed ice

Steps:

  • Combine the sugar, water, and ginger in a saucepan over medium heat. Gently simmer and stir for 2 minutes until the sugar is dissolved ¿ do not allow the syrup to boil or get dark. Remove from the heat, cover, put in the refrigerator, and let steep until cold.
  • Strain the lime juice into a blender. When the syrup is cold, fish out the ginger slices and pour the syrup into the blender. Add the lime zest. Then add the chopped mint and crushed ice and process until slushy. Spoon the slushy into bowls, garnish with mint leaves, and serve immediately.

GINGER-LIME MARINADE FOR CHICKEN



Ginger-Lime Marinade for Chicken image

This marinade gives the chicken a fresh flavor. Easy to make and quick. Don't over cook the chicken but make sure it is done.The recipe makes 3/4 cup of marinade enough for 6 breasts or whole legs or 12 thighs/drumsticks. When you grate or zest the lime use the whole lime peel

Provided by Bergy

Categories     Fruit

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup soy sauce
1/4 cup vegetable oil
2 tablespoons fresh lime juice
2 tablespoons grated fresh ginger
1/2 teaspoon pepper
1 garlic clove, minced
1 lime zest

Steps:

  • Mix all the ingredients together with a hand held blender or food processor Marinate the chicken for at least 2 hours then grill, BBQ or bake.

GINGER SCONES



Ginger Scones image

Provided by Nancy Silverton

Categories     Bread     Food Processor     Ginger     Breakfast     Brunch     Bake     Mother's Day     Fall     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Yield: 8 scones

Number Of Ingredients 8

Special item: 3-inch round cutter
2 1/4 cups unbleached pastry flour or unbleached all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped lemon zest (about 1/2 lemon)
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
4 1/2 ounces candied ginger, finely chopped into 1/4-inch pieces to equal 2/3 cup
3/4 cup heavy cream, plus extra for brushing the tops of the scones

Steps:

  • Adjust the oven rack to the middle position and preheat the oven to 400&Deg; F.
  • In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, untl the mixture is pale yellow and the consistency of fine meal.
  • Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined.
  • Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact.
  • Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet.
  • Brush the tops with the remaining cream.
  • Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.

GINGER-LIME CHICKEN



Ginger-Lime Chicken image

Though this may look like regular old chicken, don't be fooled: It's buzzing with the bright flavors of ginger and lime. Mayonnaise is the secret ingredient in this recipe, which is a trick J. Kenji López-Alt has written about. When slathered on boneless chicken and cooked, the beloved condiment carries flavor, sticks to the meat well, encourages browning and prevents the pieces of lime zest and ginger - or whatever seasonings you choose - from burning. Try this technique first with ginger and lime zest, then experiment with grated garlic, jalapeño, lemon, Parmesan and whatever else you can imagine. Serve with a pile of white rice and a fresh green salad topped with thinly sliced avocado.

Provided by Ali Slagle

Categories     dinner, weekday, poultry, main course

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 1/2 to 2 pounds boneless, skinless chicken thighs or breasts
Kosher salt and black pepper
1/3 cup mayonnaise
1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)

Steps:

  • Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
  • To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
  • To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
  • Serve chicken with lime wedges, for squeezing on top.

LIME & GINGER BARS



Lime & ginger bars image

This tangy teatime bake can be served as an alternative to cheesecake for dessert, served with a dollop of cream

Provided by Jane Hornby

Categories     Afternoon tea

Time 50m

Yield Makes 12-14 bars

Number Of Ingredients 6

85g unsalted butter , melted, plus a little extra for greasing
250g gingernut biscuit
25g plain flour
200g golden caster sugar
2 large eggs , plus 1 large egg yolk
zest of 2 limes , juice of 4 (you will need 100ml juice)

Steps:

  • Line a 18 x 23 cm roasting tin with foil, then lightly grease. Heat oven to 180C/160C fan/gas 4 and put a baking sheet in to heat up. Crush the biscuits until very fine.
  • Mix the crumbs and butter together well, then press into the bottom of the tin, squashing down firmly. Slide tin onto the baking sheet and bake for 20 mins until very dark golden all over.
  • Meanwhile, make the filling. Stir the flour and sugar together, make a well in the middle, then work in the eggs and yolk until smooth. Mix in the lime zest and juice. Pour the filling onto the hot base, return to the oven and turn the heat down to 160C/140C fan/gas 3. Bake for 20 mins or until set in the middle. Cool on a wire rack, then cut into bars.

Nutrition Facts : Calories 200 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Protein 2 grams protein, Sodium 0.2 milligram of sodium

GINGER LIMEADE



Ginger Limeade image

Make and share this Ginger Limeade recipe from Food.com.

Provided by Alskann

Categories     Beverages

Time 15m

Yield 4 cups

Number Of Ingredients 6

1 cup minced ginger
1 cup water
1 cup freshly squeezed lime juice
1 cup sugar (to taste)
chilled water or Sprite, to mix
mint leaf, for garnish

Steps:

  • Mix the 1 cup of water with the ginger and squeeze through a strainer to get ginger concentrate.
  • Add sugar and lime juice.
  • Stir until all the sugar is dissolved. (If you like it sweeter you can add more, to taste, at this point.).
  • Pour into bottles and refrigerate. Chill well.
  • When ready to serve, add a teaspoonful of concentrate to chilled water or sprite and mix well.
  • Serve garnished with a mint leaf.

GINGER LIME VINAIGRETTE



Ginger Lime Vinaigrette image

An easy, yet zesty vinaigrette for use on both green and pasta salads. This dressing is best made the day before so flavors meld. Adapted from "Jean-Georges: Cooking at Home with a Four-Star Chef" by Jean-Georges Vongerichten and mark Bittman.

Provided by threeovens

Categories     Salad Dressings

Time 10m

Yield 1 1/4 cups, 8 serving(s)

Number Of Ingredients 6

1 cup extra virgin olive oil
fresh ginger, rough chopped (2-inch piece)
1 tablespoon sherry wine vinegar
2 tablespoons fresh lime juice (about 2 limes)
salt & freshly ground black pepper
1 tablespoon warm water

Steps:

  • Process all ingredients in a blender; be sure to use plenty of black pepper.
  • Add 1 tablespoon, or so, warm water to reach desired consistency.
  • Let rest in refrigerator 1 day before using so flavors meld.

Nutrition Facts : Calories 239.6, Fat 27, SaturatedFat 3.7, Sodium 0.7, Carbohydrate 0.3, Sugar 0.1

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