LEMON GINGER COOKIES
These soft and chewy lemon ginger cookies are flavored with warm spices, crystallized ginger, and plenty of lemon zest. Review recipe notes before beginning.
Provided by Sally
Categories Cookies
Time 2h
Number Of Ingredients 14
Steps:
- Whisk the flour, baking soda, ginger, allspice, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg, lemon juice, lemon zest, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in 2 Tablespoons of chopped crystallized ginger. Dough will be thick and sticky. Scoop small sections of dough (about 1 scant Tablespoon of dough each) and roll into balls. Very lightly dip the tops of each into remaining crystallized ginger. (You don't want too much- just a few pieces.) Place dough balls onto a large plate or lined baking sheet.
- Cover and chill the cookie dough balls in the refrigerator for at least 1 hour (and up to 4 days).
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Arrange chilled cookie dough balls 3 inches apart on the baking sheets. Bake for 11-13 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Whisk the glaze ingredients together. If desired, add more confectioners' sugar to thicken or more juice to thin out. The thicker the glaze, the whiter (and less translucent) it will be. Drizzle on cooled cookies. Icing will set after about 1 hour, so these are convenient to store and transport.
- Cookies without glaze stay fresh covered at room temperature for up to 1 week. Cookies with glaze stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.
NEELY'S FORTUNE COOKIE SUNDAE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the sauce: Puree the raspberries with the sugar, lemon juice, and ginger in a food processor.
- For the sundae: Scoop the sorbet into shallows bowls. Top each serving with some crushed fortune cookies and raspberry sauce. Top with a dollop of whipped cream and a few fresh raspberries. Garnish with the whole fortune cookies and serve.
SIMPLE LEMON MOUSSE
This classic, simple lemon mousse recipe is the refreshing dessert you need. Serve it with fresh fruit or eat it alone. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, 2 minutes longer. Stir in lemon zest., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. If desired, top with additional whipped cream and lemon slices.
Nutrition Facts : Calories 282 calories, Fat 18g fat (11g saturated fat), Cholesterol 140mg cholesterol, Sodium 52mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON GINGER MOUSSE AND HOMEMADE FORTUNE COOKIE
Steps:
- For the mousse: Place the heavy cream, fresh ginger and ground ginger in a medium saucepan and bring to just under a boil. Turn off the heat and let the cream sit for about an hour. Remove from the heat and store in an airtight container in the refrigerator overnight or up to 4 days.
- For the fortune cookie: In a medium bowl, whisk together the sugar and egg whites until combined. Whisk in the melted butter, then the flour and then the ginger (or extract or spice of your choice). Place the batter in an airtight container and refrigerate for at least 4 hours or overnight. (The batter will keep in the refrigerator for up to a week in an airtight container.)
- Preheat the oven to 325 degrees F. Line a very flat, level baking sheet with a silicone baking mat or parchment paper, and liberally spray with nonstick cooking spray.
- Spoon about a tablespoon of batter onto the baking sheet and, using the back of the spoon or an offset spatula, carefully spread the batter into a circle 6 to 7 inches in diameter. Your first few times you should probably stick to making these one at a time but once you get the hang of it, try making 2 to 3 at a time. Bake until the tuile is completely golden brown all over, 12 to 14 minutes.
- As soon as the tuile is done, remove it from the oven and immediately start to slide a spatula underneath the tuile to loosen it from the sheet. The tuile will go through several stages before it gets to its final cooled and crispy state. Directly out of the oven it is too hot and delicate to handle. After about 10 seconds it firms up enough to hold its shape so you can handle it and shape it. It stays pliable for 10 to 15 more seconds; this is your window of opportunity to work with the cookie. Once you've worked the spatula under the whole cookie, pick it up and shape into a fortune cookie. If you wait too long the cookie starts to harden and cool and then your attempt to shape it will result in a shattered mess. You can place the cookie back into the oven for a few seconds to re-warm it into a pliable state. However, with each reheating, the cookie cools down even faster so I recommend only 2 re-heatings. Use a new cool baking sheet for each batch or cool your baking sheet under cool water before reusing. If you try to spoon the batter onto a hot sheet it will immediately start to melt and become un-spreadable. Continue with all of the batter until you have 8 to 10 cookies. Let cool for 30 minutes. Cookies hold for about a day in an airtight container.
- To assemble: When you are ready to serve the mousse, strain the ginger-flavored heavy cream into a large mixing bowl. Whip the cream until it holds a peak. Fold in the Lemon Curd. Divide into serving bowls and top with candied ginger and a fortune cookie.
- In a medium, nonreactive saucepan, combine the lemon juice and butter, place over medium-high heat and heat to just under a boil. In a medium, heatproof bowl, whisk the eggs and egg yolks until blended, then slowly whisk in the sugar until combined. Remove the lemon juice mixture from the heat and gradually whisk a little of it into the sugar/egg mixture. Continue whisking the hot liquid into the sugar/egg mixture, a little at a time, until all of it has been incorporated. When all of the hot liquid has been incorporated, return the contents of the bowl to the saucepan and return the saucepan to medium heat. Cook, stirring continuously with a wooden spoon and making sure to scrape the bottom of the pan frequently to prevent the eggs from scrambling, for 5 to 8 minutes, or until the mixture thickens and coats the spoon thickly. To test, draw your finger along the back of the spoon; the curd should hold the trail for a second or two before it fills. Remove the curd from the heat and strain it through a fine-mesh sieve into a bowl. Whisk in the vanilla and salt. You should have about 3 cups. Cover tightly and refrigerate for 1 to 2 hours, or until cold. (The curd can be made up to 5 days in advance and stored in an airtight container in the refrigerator.)
GINGER-LEMON SAUCE
Provided by Food Network
Time 15m
Yield About 1/4 cup sauce
Number Of Ingredients 4
Steps:
- Using a Japanese ginger grater or very fine holes on grater, grate ginger to make 2 teaspoons ginger shreds and juice. In a small bowl mix ginger with remaining ingredients. Let stand 10 minutes. Pour sauce through a fine strainer and serve with pan-fried scallops.;
SWEET AND CRUNCHY LOW-FAT COOKIE
Provided by Food Network
Time 50m
Yield 25 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl, mix sugar and the margarine together and beat until creamy with no lumps. Add egg whites and mix together until well blended. Add flour and blend until incorporated.
- Divide into 1-ounce balls and press the dough balls into fluted brioche tins or cookie molds. Place into the preheated oven and bake for approximately 15 to 20 minutes or until the cookies are golden brown. (Take care NOT to burn). Unmold and set aside to cool on a rack. Store in an air-tight container until ready to use. Stores up to 1 month in a container or 3 months sealed and frozen.
- Place the ricotta in a bowl and whip in the sugar, cinnamon and vanilla. Put the filling in a pastry bag with a star tip and set aside.
- Fill each cookie shell with 1 ounce of the sorbet and form a teaspoon size ricotta star into the center of each cookie. Garnish each cookie with a mint leaf.
CHOCOLATE-GINGER MOUSSE CONES
Provided by Valerie Bertinelli
Categories dessert
Time 55m
Yield 15 servings
Number Of Ingredients 14
Steps:
- For the mousse: Place a medium bowl in the freezer for 10 minutes. Meanwhile, melt the chocolate in a medium microwave-safe bowl on low power for 3 minutes. Let cool slightly. Pour the cream into the chilled bowl and whip until it holds stiff peaks. Fold one-third of the cream into the chocolate. Fold half of the remaining cream into the chocolate and then fold in the rest of the cream. Refrigerate until ready to use.
- For the cones: Preheat a pizzelle iron.
- Whisk together the flour, sugar, butter, milk, ginger, baking powder, cinnamon, cloves, salt, eggs and vanilla extract until smooth. Coat the pizzelle iron with the cooking spray, then close to continue heating.
- When the iron is hot, spoon about 1 tablespoon of the batter onto each pizzelle well. Slowly close and let cook until golden, 50 seconds to 1 minute. Immediately roll one of the cookies around a wooden cone mold, slide it off, and transfer to a rack to cool completely. Leave the other cookie(s) on the iron while you work with the first one--they will firm up if you take them off the heat. Continue cooking and rolling in this way with the remaining batter.
- Just before serving, fill a large resealable plastic bag with the mousse and snip off one corner. Dividing evenly, pipe the mousse into the cones. Serve immediately.
GINGER-LEMON COOKIES
Another great ginger cookie recipe. I found this a long time ago in an article about all-time best cookies (this one was submitted by a cookie-making all-star named Andrea Gordon.)
Provided by spatchcock
Categories Dessert
Time 28m
Yield 28 cookies
Number Of Ingredients 11
Steps:
- Set the oven at 325 degrees.
- Line 2 baking sheets with parchment.
- In an electric mixer, cream the butter with the 3/4 cup plus 1 tablespoon sugar.
- When the mixture is smooth, beat in the egg, lemon rind, and vanilla.
- Sift the flour, baking powder, ginger, and salt.
- With the mixer set on its lowest speed, add the dry ingredients to the batter.
- Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate at least 1 hour or until well chilled.
- With floured hands, using heaping teaspoons of the dough to form balls, roll them until smooth.
- Arrange them 2-inches apart on the baking sheets.
- Put the remaining 3 tablespoons of sugar in a bowl.
- Dip the bottom of a glass first in cold water, then in sugar and press the balls to flatten them to a 1/3-inch thickness.
- Bake the cookies for 18 minutes or until the edges are golden brown.
- Cool on wire racks.
- Store in an airtight container.
FORTUNE COOKIES
This is a great recipe that came from the Food Network, so I wanted to post it here (I was looking for a really good fortune cookie recipe on here). One thing, I did find that when I used the recommended tablespoon in putting the batter on the cookie sheet, the centers of the cookies were too "doughy" and the edges were golden brown, and the cookies broke when I tried to bend them into the fortune cookie shape. So, using a rubber bowl scraper, I put a small amount on the cookie sheet and just swirled it around until it was a nice, thin layer, about 3-inches in diameter. This worked perfectly! But, when the recipe says only make a few at a time, it's no joke! These harden quickly and unless you've got others in the kitchen to help or you move with lightning speed, I suggest only making 2 or 3 at a time.
Provided by xpnsve
Categories Dessert
Time 17m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- You will also need: 2 1/2 x 1/2-inch fortune strips.
- Preheat oven to 350°F.
- Grease a cookie sheet thoroughly.
- Whip the egg whites on low speed until light and foamy.
- Blend in the sugar and continue to beat until soft peaks form.
- Pour in the melted butter, flour, salt, and extracts; mix until well combined.
- Drop a tablespoon of the batter onto the prepared cookie sheet.
- Using the back of a spoon, spread the batter evenly into very thin 3-inch rounds.
- Alternatively, use the lid of a jar with a 3-inch circle punched out as a template, pour the batter in the ring, and remove.
- Because you must work quickly to shape these cookies, bake just 3 at a time.
- Bake for about 5-8 minutes or until the edges are a light golden color.
- Remove the cookies with a spatula and place on a work surface.
- Lay a fortune in the lower middle of the cookie, and fold in half to make a semi-circle.
- Bend the edges up toward each other to make a crescent.
- Drag the crease across the rim of a small measuring cup, with the ends facing down.
- Cool in mini muffin tins to hold shape until crisp.
- Repeat with remaining batter.
GINGER MOUSSE
Posted for the Zaar World Tour-Caribbean. From the "Best of International Cooking" cookbook. Note: cooking/preparation times include refrigeration time.
Provided by Bayhill
Categories Dessert
Time 3h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, soften gelatin in water, 3 to 5 minutes. Place bowl over hot water; stir until gelatin dissolves. Keep warm.
- Pour half and half into a small saucepan. Stir constantly over low heat until almost boiling.
- In the top of a double boiler, beat egg yolks until blended; beat in 1/4 cup sugar. Gradually stir in hot half and half; place over hot water. Stir constantly until warmed through.
- Stir in dissolved gelatin and chopped ginger. Let stand 10 to 15 minutes. Stir in rum.
- In a medium bowl, beat egg whites until stiff but not dry; stir in remaining 2 Tablespoons sugar and the salt. Carefully fold egg-yolk mixture into egg-white mixture.
- Spoon mousse into a serving bowl or individual dessert dishes. Cover; refrigerate about 3 hours. To serve, decorate with crystallized ginger pieces.
Nutrition Facts : Calories 209.1, Fat 9.3, SaturatedFat 5.1, Cholesterol 115.4, Sodium 136.9, Carbohydrate 21.6, Sugar 18.9, Protein 6.4
MANGO GINGER MOUSSE
A refreshing Indian dessert! Candied ginger is fresh ginger that's cooked in sugar syrup and crystallized. If you want to make your own Recipe #102933 but it is easily available at most grocery stores.
Provided by Rita1652
Categories Tarts
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Soak the gelatin and saffron in 2-3 tablespoon of warm water for 10 minutes.
- Mix the egg yolks, sugar, gelatin and saffron with 2 tablespoon of water in a bowl and place it over a double boiler and whisk continuously to make a thick custard.
- When the mixture coats the back of a spoon it is ready remove from stove.
- Cool slightly and fold in the mango puree and the candied ginger.
- Beat the egg whites in a clean dry bowl till soft peaks form and set aside.
- Whip the cream and fold into the mango mixture.
- Gently fold in egg whites carefully.
- Pipe it into pretty Champange glasses, mini tart crust or mini chocolate shell using a large 5 star nozzle.
- Garnish with mint or flowers.Serve chilled.
Nutrition Facts : Calories 234.3, Fat 14.8, SaturatedFat 8, Cholesterol 199.4, Sodium 65.2, Carbohydrate 20.7, Fiber 0.7, Sugar 19, Protein 5.8
LEMON GINGER MOUSSE AND HOMEMADE FORTUNE COOKIE
Make and share this Lemon Ginger Mousse and Homemade Fortune Cookie recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 12h
Yield 8-10 cookies
Number Of Ingredients 18
Steps:
- For the mousse:
- Place the heavy cream, fresh ginger and ground ginger in a medium saucepan and bring to just under a boil. Turn off the heat and let the cream sit for about an hour. Remove from the heat and store in an airtight container in the refrigerator overnight or up to 4 days.
- For the fortune cookie:
- In a medium bowl, whisk together the sugar and egg whites until combined. Whisk in the melted butter, then the flour and then the ginger (or extract or spice of your choice). Place the batter in an airtight container and refrigerate for at least 4 hours or overnight. (The batter will keep in the refrigerator for up to a week in an airtight container.).
- Preheat the oven to 325 degrees F. Line a very flat, level baking sheet with a silicone baking mat or parchment paper, and liberally spray with nonstick cooking spray.
- Spoon about a tablespoon of batter onto the baking sheet and, using the back of the spoon or an offset spatula, carefully spread the batter into a circle 6 to 7 inches in diameter. Your first few times you should probably stick to making these one at a time but once you get the hang of it, try making 2 to 3 at a time. Bake until the tuile is completely golden brown all over, 12 to 14 minutes.
- As soon as the tuile is done, remove it from the oven and immediately start to slide a spatula underneath the tuile to loosen it from the sheet. The tuile will go through several stages before it gets to its final cooled and crispy state. Directly out of the oven it is too hot and delicate to handle. After about 10 seconds it firms up enough to hold its shape so you can handle it and shape it. It stays pliable for 10 to 15 more seconds; this is your window of opportunity to work with the cookie. Once you've worked the spatula under the whole cookie, pick it up and shape into a fortune cookie. If you wait too long the cookie starts to harden and cool and then your attempt to shape it will result in a shattered mess. You can place the cookie back into the oven for a few seconds to re-warm it into a pliable state. However, with each reheating, the cookie cools down even faster so I recommend only 2 re-heatings. Use a new cool baking sheet for each batch or cool your baking sheet under cool water before reusing. If you try to spoon the batter onto a hot sheet it will immediately start to melt and become un-spreadable. Continue with all of the batter until you have 8 to 10 cookies. Let cool for 30 minutes. Cookies hold for about a day in an airtight container.
- To assemble:
- When you are ready to serve the mousse, strain the ginger-flavored heavy cream into a large mixing bowl. Whip the cream until it holds a peak. Fold in the Lemon Curd. Divide into serving bowls and top with candied ginger and a fortune cookie.
- Lemon Curd:.
- In a medium, nonreactive saucepan, combine the lemon juice and butter, place over medium-high heat and heat to just under a boil. In a medium, heatproof bowl, whisk the eggs and egg yolks until blended, then slowly whisk in the sugar until combined. Remove the lemon juice mixture from the heat and gradually whisk a little of it into the sugar/egg mixture. Continue whisking the hot liquid into the sugar/egg mixture, a little at a time, until all of it has been incorporated. When all of the hot liquid has been incorporated, return the contents of the bowl to the saucepan and return the saucepan to medium heat. Cook, stirring continuously with a wooden spoon and making sure to scrape the bottom of the pan frequently to prevent the eggs from scrambling, for 5 to 8 minutes, or until the mixture thickens and coats the spoon thickly. To test, draw your finger along the back of the spoon; the curd should hold the trail for a second or two before it fills. Remove the curd from the heat and strain it through a fine-mesh sieve into a bowl. Whisk in the vanilla and salt. You should have about 3 cups. Cover tightly and refrigerate for 1 to 2 hours, or until cold. (The curd can be made up to 5 days in advance and stored in an airtight container in the refrigerator.).
Nutrition Facts : Calories 669.8, Fat 48.4, SaturatedFat 29.2, Cholesterol 282.2, Sodium 125.8, Carbohydrate 54.6, Fiber 0.3, Sugar 44.8, Protein 7.8
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- In a medium saucepan, combine 3 3/4 cups of the heavy cream with the fresh and ground ginger and bring to a simmer. Cover and let cool, then refrigerate overnight.
- Set a fine mesh sieve in a large bowl; set the bowl in a larger bowl of ice water. In a large saucepan, combine the lemon juice, butter and the remaining 1/4 cup of heavy cream; bring just to a simmer. In a medium bowl, whisk the whole eggs with the egg yolks and sugar until smooth. Gradually whisk in half of the hot lemon mixture; whisk the mixture into the saucepan. Cook the curd over moderate heat, stirring constantly with a wooden spoon, until thickened and an instant-read thermometer inserted in it registers 175°, about 5 minutes. Whisk in the salt and vanilla. Strain the lemon curd into the prepared bowl and let cool completely. Rinse and dry the strainer
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