Ginger Raspberry Jewels Food

RASPBERRY GINGERALE

Steps:

• Combine the ginger, lemon peel and 3 cups cold water in a medium saucepan over high heat. Bring to a boil and cook until reduced by half, about 5 minutes. Add 1 cup of the sugar and continue boiling until the sugar completely dissolves, 1 to 2 minutes. Strain the syrup into a small pitcher, cover tightly and refrigerate until very cold, at least 2 hours.
• Combine the raspberries and the remaining 1 tablespoon sugar in a medium bowl. Let stand at room temperature, about 30 minutes.
• Spoon some of the berries into the bottoms of 6 to 8 glasses and mash them gently with a spoon. Pour over some ginger syrup - more or less depending on how sweet you want your drink. Pour about 1/2 cup club soda in each glass, and serve with a straw.

GINGERY MIXED BERRY PIE

Steps:

• In a large bowl, combine the sugar and lemon zest. Rub the zest into the sugar with your fingertips until well combined and fragrant. Stir in the cornstarch, fresh ginger and candied ginger (if using). Add the blueberries, blackberries and raspberries to the bowl. Sprinkle the lemon juice over the top, but don't stir quite yet. Let sit while you make the dough.
• Place one disk of the pie dough on a lightly floured surface. With a lightly floured rolling pin, roll the dough into a 12-inch-wide circle 1/8 to 1/4 inch thick. Fit it into a 9-inch pie dish, trim any rough edges, leaving a 1-inch overhang, and set it in the fridge while you roll the other crust and cut the lattice.
• Roll the second disk of pie dough into a circle roughly 12 inches wide and 1/8 to 1/4 inch thick. Use a pastry wheel or knife to cut the dough into strips about 1 1/2 inches wide.
• Gently stir the filling together until well mixed and pour it into the pie dish. Press gently to pack down the berries into the dish.
• Weave the dough strips into a lattice. Trim off any excess dough and fold the edges of the bottom crust up and over the lattice strips. Crimp together the edges. Slide the whole pie into the freezer until the crust is very firm, about 15 minutes. While the pie is chilling, heat the oven to 400 degrees and set a rack in the bottom third of the oven.
• After the pie has chilled, place it on a baking sheet to catch any drips. Beat the egg, then brush the top of the pie with the egg wash and sprinkle with turbinado sugar and flaky salt.
• Bake the pie until it is deep golden brown and the juices are bubbling, 45 to 55 minutes. If the crust begins to burn before the filling bubbles, tent it with aluminum foil. Cool before serving.

FROZEN GINGER-RASPBERRY MARGARITA

Steps:

• Moisten rim of 1 cocktail glass with lime wedge. If desired, sprinkle sugar on a plate; dip rim in sugar. In a blender, add tequila, ginger liqueur, raspberry liqueur, lime juice and raspberries. Puree until smooth; pour into prepared glass. Garnish with lime wedge and, if desired, crystalized ginger and raspberries.

RASPBERRY GELATIN JEWELS

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in fruit. Pour into a greased 11x7-in. dish. Refrigerate for 4 hours or until firm. Cut into squares.

JEWELED COCONUT DROPS

Steps:

• Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes., Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely.

CRANBERRY FRUIT MOLD

Steps:

• In a bowl, dissolve gelatins in boiling water. Gently stir in ginger ale. Refrigerate until slightly thickened, about 1-1/2 hours. Stir in grapes and oranges. Transfer to a 5-cup mold coated with cooking spray. Cover and refrigerate until firm. Invert onto a serving plate.

RASPBERRY JEWEL PIE

Steps:

• TO MAKE THE PIE: In a small saucepan, sprinkle the gelatin over the milk and set aside for 1 minute, or until softened. Cook stirring, over medium-low heat for 3 to 5 minutes. Do not boil. Set aside.
• In a medium bowl, using an electric mixer set on low speed, beat together the cream cheese ricotta, sugat, and vanilla extract until smooth. Gradually beat in the milk mixture. Pour into the crust. Cover with plastic wrap and refrigerate.
• TO MAKE THE TOPPING:.
• In another small saucepan, combine the sugar and cornstarch, stirring to remove any lumps. Gradually stir in the nectar. Cook, stirring, over medium-high heat, for 2 minutes, or until bubbly. Remove from the heat and set aside for 10 minutes, or until cooled.
• Arrange the raspberries, points up, over the top of the pie. Drizzle with the peach glaze evenly around the raspberries. Cover with plastic wrap and chill for at least 2 hours, or until set.

RASPBERRY PINEAPPLE GELATIN SALAD

Steps:

• In a small bowl, dissolve gelatin in boiling water. In a large bowl, beat cream cheese until smooth. Gradually add hot gelatin mixture and beat until smooth. Stir in the raspberries, ginger ale, pineapple, pecans and vanilla. Cover and refrigerate for 30 minutes or until partially set., Fold in whipped topping and marshmallows. Transfer to a 13-in. x 9-in. dish coated with cooking spray. Cover and refrigerate for 4 hours or until firm. Spread with additional whipped topping.

RASPBERRY & GINGER FRIDGE CAKE

Steps:

• Using an electric whisk, beat the cream to soft peaks, then fold in the vanilla extract and chopped preserved ginger.
• Arrange about 5-6 biscuits (depending on their size) in a circle on a serving plate, then fill the gap in the centre with more biscuits. Spoon a layer of the whipped cream in blobs onto each biscuit and dot over some raspberries, pushing them into the cream. Add another, smaller circle of biscuits in a layer, and add more cream and raspberries. Repeat until you have used all the cream and biscuits, then decorate with any remaining raspberries.
• Put the cake in the fridge to chill for at least 3 hrs. To test if the cake is ready to serve, poke a skewer into the biscuits in the centre. Once they're soft enough to cut, the cake is ready. Drizzle over some ginger syrup just before serving, if you like.