HONEY-GINGER LEMONADE
Provided by Nancy Fuller
Categories beverage
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Bring 2 cups water, the honey and ginger to a boil in a medium saucepan over medium-high heat. Turn off the heat and let steep for 10 minutes. Strain and refrigerate until cold.
- Put 4 cups water, the chilled honey and ginger mixture and the lemon juice in a large pitcher and stir until combined. Pour over ice into your favorite vintage glasses.
GINGER HONEY TEA
Provided by Rachael Ray : Food Network
Time 8m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Slice the ginger into coins. Heat the ginger, lemon rind, water and honey to a boil in small pot. Add lemon juice to hot water and transfer to a tea pot. Add tea bags to pot and steep. Remove bags and serve tea.
HONEY GINGER CHICKEN STIR-FRY
In a sweet, savory sticky sauce, this quick and easy 30-minute honey ginger chicken will be your new favorite takeout fake-out. Serve it with rice and a steamed broccoli for a meal that's worthy of the regular dinner rotation.
Provided by Jess Smith via Inquiring Chef
Categories Main Dish
Time 30m
Number Of Ingredients 11
Steps:
- Make sauce by whisking together garlic, ginger, honey, soy sauce, ketchup, sesame oil, and sesame seeds. Set aside.
- Toss chicken with cornstarch until evenly coated.
- In a wok or large skillet, heat cooking oil over medium-high heat. Add chicken and let cook for a moment without stirring until browned on the bottom, 3 to 5 minutes.
- Give the chicken a stir and pour in about 3 Tbsp of sauce (it doesn't have to be super precise, so you can just estimate it by tipping in about a quarter of the sauce). Cook chicken in sauce, stirring frequently until chicken is well coated and looks sticky with sauce.
- Pour in the remaining sauce and bring to a simmer. Simmer until the sauce reduces slightly and chicken is cooked, 4 to 5 minutes more.
- Stir in the 2 stalks of green onions.
- Serve chicken over rice with some more sesame seeds and green onions on top.
Nutrition Facts : Calories 416 kcal, Carbohydrate 27 g, Protein 38 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 1010 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
GINGER ICE CREAM
Categories Milk/Cream Ice Cream Machine Dairy Ginger Dessert Freeze/Chill Vegetarian Frozen Dessert Summer Gourmet Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 9
Steps:
- In a large bowl lightly whisk yolks. In a 3-quart heavy saucepan cook sugar, fresh gingerroot, and water over moderate heat, stirring occasionally, 5 minutes. Add half-and-half and bring to a simmer. Add hot half-and-half mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.)
- Pour custard through a sieve into cleaned bowl and stir in cream and vanilla. Cool custard. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day.
- Finely chop crystallized ginger. Freeze custard in an ice-cream maker, adding crystallized ginger three fourths of way through freezing process. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
HONEY-GINGER ICE CREAM
The first thing I do when I feel a sore throat coming on is make some hot honey and ginger tea. And the more I thought about those flavors, the more I thought they would make a great ice cream. They do.
Yield makes about 3 cups
Number Of Ingredients 8
Steps:
- Set up an ice bath in a large bowl.
- Put the honey in a saucepan. Cook over medium-high heat, swirling the pan once the honey begins to boil, until the honey caramelizes to a rich amber.
- Meanwhile, put the milk, cream, ginger, and vanilla pod and seeds in another saucepan. Bring to a boil.
- Pour the milk into the honey-carefully, because it will sputter and boil up-and whisk to dissolve the honey. Remove from the heat, cover, and infuse for 15 minutes.
- Strain the honey-milk mixture into a clean saucepan (rinse and dry the vanilla pod and save it for another use) and whisk in the corn syrup and milk powder. Bring to a simmer over medium heat.
- Whisk the yolks in a medium bowl. When the honey-milk mixture is simmering, slowly whisk about 1 cup into the yolks for about 1 minute to temper them (keep the pan off the heat while you do this). Then scrape the yolks into the saucepan and cook, stirring pretty much constantly, until the mixture reaches 180°F. Keep an eye on the color of the foam on the surface; when it turns the same color as the mixture, you're very close to the right temperature. Strain the mixture into a medium bowl, set into the ice bath, and mix thoroughly with an immersion blender. Chill completely, stirring often. Then cover with plastic wrap and refrigerate overnight for the flavors to mature.
- Mix again with the immersion blender, then freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.
HONEY-GINGER ICE CREAM
Make and share this Honey-Ginger Ice Cream recipe from Food.com.
Provided by Raquel Grinnell
Categories Frozen Desserts
Time 3h15m
Yield 2 1/2 quarts churned ice cream
Number Of Ingredients 6
Steps:
- In a large sauce pan combine cream, milk, brown sugar, honey and freshly grated ginger. Warm over medium heat to infuse the honey and ginger into the cream.
- Place egg yolks in a stainless steel bowl and whisk to combine.
- Slowly whisk hot cream into egg yolks.
- Strain mixture through a fine sieve and chill over an ice bath.
- Once the ice cream base is chilled, process in an ice cream machine according to the manufacturer’s instructions and then freeze.
Nutrition Facts : Calories 2413.3, Fat 166.8, SaturatedFat 98.4, Cholesterol 1447.5, Sodium 298.1, Carbohydrate 219.9, Fiber 0.3, Sugar 207.2, Protein 26.2
HONEY-GINGER CREAM
This whipped cream topping is great served with pumpkin or sweet potato pie, or any holiday dessert of your choosing.
Provided by JackieOhNo
Categories Pie
Time 10m
Yield 4 cups
Number Of Ingredients 3
Steps:
- In a chilled bowl, beat 2 cups chilled whipping cream until stiff, gradually adding honey and ginger.
- Chill 1 to 2 hours before serving.
Nutrition Facts : Calories 475.7, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 46.1, Carbohydrate 20.9, Fiber 0.1, Sugar 17.5, Protein 2.5
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