Ginger Skin Cream Food

SESAME GINGER SPICE RUB

Steps:

• Heat a dry medium skillet over medium heat. Add sesame seeds, fennel seeds, star anise, stick cinnamon, cloves, peppercorns, and crushed red pepper. Toast for 4 to 5 minutes or until the mixture is fragrant, lightly toasted, and starting to crackle, stirring occasionally. Remove from skillet and let cool for 5 minutes.
• Transfer spice mixture to a clean spice or coffee grinder. Cover and grind to a powder. In a small bowl, combine ground spice mixture, ginger, brown sugar, garlic powder, and salt. Rub about 1 tablespoon of the spice mixture on 1 pound of meat (see Tip) and cook as desired.

GINGER CREAM

Steps:

• Combine 1/4 cup water, ginger, and sugar in heavy small saucepan. Stir over medium heat until sugar dissolves. Simmer until mixture is syrupy, about 5 minutes. Cool completely. Using electric mixer, beat cream in medium bowl until peaks form. Fold in ginger mixture. (Can be made 4 hours ahead. Cover and chill.)

GINGER PASTRY CREAM (FOR DOUGHNUT FILLING)

Steps:

• Combine the sugar and crystallized ginger in a food processor and process until very fine.
• Bring the milk to a bare simmer in a medium saucepan over medium-low heat.
• Whisk the egg yolks, cornstarch and ground ginger together in a large bowl. Slowly whisk in the hot milk mixture, taking care not to scramble the eggs. Return the mixture to the suacepan and cook over medium heat until very thick, 3 to 5 minutes. Transfer to a bowl, straining if necessary to remove any chunks. Stir in the crystallized ginger mixture, then cover with a sheet of plastic wrap pressed directly against the surface of the pastry cream to keep a skin from forming. Refrigerate until chilled.
• Beat the pastry cream in a stand mixer fitted with the paddle attachment until smooth before using.

GINGER SKIN CREAM

Steps:

• Preheat your oven on the lowest setting. Finely grate the ginger just enough so that you have about an 1/8 teaspoon of ginger juice. To obtain the juice, squeeze the freshly grated ginger over a small bowl.
• Place the ingredients, including the ginger in a glass or stainless steel pan and heat just until the cocoa butter is melted and the oils are blended.
• Pour into a clean, dry container and store in a cool dry place. You can add a few drops of lemon or other essential oil for a nice twist. Relax, and enjoy!

GINGER SKIN CREAM

Steps:

• Preheat your oven on the lowest setting. Finely grate the ginger just enough so that you have about an 1/8 teaspoon of ginger juice. To obtain the juice, squeeze the freshly grated ginger over a small bowl.
• Place the ingredients, including the ginger in a glass or stainless steel pan and heat just until the cocoa butter is melted and the oils are blended.
• Pour into a clean, dry container and store in a cool dry place. You can add a few drops of lemon or other essential oil for a nice twist. Relax, and enjoy!

FROZEN GINGER CREAM

Steps:

• To make crust: combine cookie crumbs with butter, reserving small amount for topping. Pat remainder on bottom and up sides of a 9-inch springform pan. Chill while making filling.
• To make filing: Beat egg yolks with 3/4 cup sugar in top of double boiler (over simmering water) until thick (6-10 minutes). Turn into a large bowl and beat for one minute.
• In a separate bowl beat egg whites until foamy. Beat in 1/4 cup sugar beating until stiff.
• In a third bowl whip cream until thick. Add liquor and beat until stiff.
• Fold cream mixture into egg whites and then fold egg white mixture into yolk mixture. Spoon mixture into prepared pan alternately with ginger. Sprinkle with reserved crumbs.
• Freeze until ready to serve (can be made one week prior to serving).

FROSTED GINGER CREAMS

Steps:

• In a large bowl cream shortening and sugar. Beat in egg and molasses. Combine the flour, ginger, baking soda, salt, cinnamon and cloves; gradually add to creamed mixture alternately with water (dough will be soft). , Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 7-8 minutes or until tops are cracked. Remove to wire racks to cool., In a small bowl, beat cream cheese, butter and confectioners' sugar until light and fluffy. Beat in vanilla and enough lemon juice to achieve spreading consistency. Frost cookies. Store in the refrigerator.

GINGER CREAM SAUCE

Steps:

• Melt butter in lg pan; saute shallots.
• Add wine and chicken broth; warm through and reduce heat to simmer.
• Add whipping cream and simmer gently a few more minutes.
• Reduce heat again, add salt, pepper, ginger, and lime juice; warm through.
• Garnish with chopped tomatoes and serve.

GINGER CREAMS

Steps:

• FOR COOKIES: Mix together sugar, water, molasses, shortening and egg.
• Sift together remaining dry ingredients and add to molasses mixture.
• Bake@ 400 for 8 minutes.
• Cool~ Frost with Vanilla Frosting.
• FOR FROSTING: Mix together sugar and butter; beat in vanilla and enough milk to make it smooth and of spreading consistency.