Jamaican Rum Ginger Zinger Food

JAMAICAN RUM-GINGER ZINGER

Jamaican Rum-Ginger Zinger image

Provided by Audrey Saunders

Categories Fruit Juice Rum Alcoholic Blender Ginger Cocktail Party Lime Summer Bon Appétit Drink

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

2 cups water
2 ounces fresh ginger, unpeeled, finely grated
1 teaspoon plus 3/4 cup fresh lime juice
1 tablespoon (packed) golden brown sugar
1 1/2 cups dark rum
3/4 cup Simple Syrup
1/4 cup falernum syrup*
Ice cubes
8 lime peel curls (optional)

Steps:

Bring 2 cups water to boil in medium saucepan. Remove from heat. Mix in grated fresh ginger and 1 teaspoon lime juice. Cover and let stand 1 hour. Add brown sugar; stir to dissolve. Strain ginger beer into bowl, pressing firmly on solids to extract as much liquid as possible (mixture will be cloudy). Cool completely. Transfer ginger beer to jar. Cover and chill at least 2 hours or up to 1 week.
Mix rum, Simple Syrup, falernum, ginger beer, and remaining 3/4 cup lime juice in pitcher. Fill tall glasses with ice. Pour mixture over. If desired, garnish rim of each glass with lime peel curl.
*Falernum syrup is a sweet syrup flavored with lime, almond, ginger, and spices that's used to sweeten drinks. It's available at some liquor stores and online from davincigourmet.com.

JAMAICAN GINGER PRALINES

Jamaican Ginger Pralines image

Make and share this Jamaican Ginger Pralines recipe from Food.com.

Provided by gailanng

Categories Candy

Time 35m

Yield 2 dozen

Number Of Ingredients 8

Ingredients

2 cups granulated sugar
1/2 teaspoon baking soda
1 cup buttermilk, at room temperature
2 tablespoons light corn syrup
2 teaspoons powdered ginger
2 tablespoons unsalted butter
1 tablespoon dark rum or 1 teaspoon vanilla extract
1 1/2-2 cups pecans or 1 1/2-2 cups walnuts, chopped

Steps:

Have ready a wooden spoon, candy thermometer, pastry brush and cup of hot water to brush down sugar crystals from the sides of the pan. Also, have handy 2 tablespoons to use for dipping and dropping the candy.
Line 3 baking sheets with parchment paper or foil, butter generously; set aside. (Don't use wax paper; the candy will stick to it.).
Combine in a heavy 3-quart saucepan the sugar, baking soda, buttermilk, corn syrup, ginger, butter, rum or vanilla extract. Place the pan on medium-high heat and bring the syrup to a boil, stirring until the sugar is completely dissolved, for 6 to 8 minutes.
Then, cover the pan and boil the syrup without stirring for 3 minutes. (Stirring will make the mixture grainy.) Remove the cover. Dip the pastry brush into the water and brush down the sides of the pan. Attach the candy thermometer to the inside of the pot.
Cook the syrup without stirring until it reaches 225 degrees, frequently brushing down the pan with the damp brush.
Quickly scatter the pecans or walnuts over the syrup and continue cooking until the syrup reaches 236 degrees or the soft ball stage and is deep amber in color. Watch carefully, because the candy cooks quickly at this point and can burn.
Remove the thermometer. Add the rum or vanilla extract and butter and swirl the pan until combined. Then move quickly to the work area.
Using the 2 tablespoons and, working quickly, scoop the candy with 1 tablespoon and use the second spoon to push the candy onto the baking sheet, dropping the candies about 2 inches apart.
Allow the pralines to cool and let stand until firm and crunchy and the consistency of hard fudge, at least an hour or longer.
The pralines can be stored in airtight containers for a week or so.

Nutrition Facts : Calories 1574, Fat 71.5, SaturatedFat 13.1, Cholesterol 35.4, Sodium 461, Carbohydrate 235.3, Fiber 8.1, Sugar 214.7, Protein 11.8

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