Lemon Ginger Toddy Food

HOT GINGER TODDY

Steps:

• Heat whiskey, honey, ginger syrup, and lemon juice in a small saucepan until honey dissolves and liquid is hot, but not boiling. Pour into a large snifter or mug. Serve.
• 1. Cut peel from lemon (avoid pith) using a vegetable peeler. Place ginger and lemon peel in food processor and finely chop.
• 2. Transfer lemon-ginger mixture to a medium saucepan, add sugar and 2 cups of water and bring to a boil. Reduce heat and simmer, partially covered, for 15 minutes. Strain mixture and cool. Cover and refrigerate for up to 1 week.

LEMON-GINGER WAFERS

Steps:

• Finely grate the ginger into a fine-mesh sieve set over a bowl. Press with the back of a spoon to squeeze out the juice (you'll need 1 tablespoon juice); set aside. Whisk the flour, cornstarch and salt in a medium bowl.
• Beat the butter and 1/2 cup confectioners' sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the lemon zest, 2 tablespoons lemon juice, the vanilla and ginger juice. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated.
• Divide the dough between 2 sheets of plastic wrap; form into two 1-by-9-inch logs. Wrap and freeze until firm, about 1 hour.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Unwrap the logs and slice into 1/4-inch-thick rounds; arrange 1 inch apart on the prepared baking sheets. Bake, switching the pans halfway through, until the edges are golden, about 13 minutes. Let cool5 minutes on the baking sheets, then transfer to racks to cool completely.
• Make the icing: Put the remaining 1/3 cup confectioners' sugar in a bowl; stir in 2 to 3 teaspoons lemon juice, a little at a time, until the icing is spreadable. Spread on the cookies and top with crystallized ginger; let set 30 minutes.

LEMON GINGER TEA

Steps:

• In a saucepan bring water to a boil. Add lemon juice, the squeezed lemon, and ginger. Let steep about 20 minutes. Stir in honey. Line a strainer with a thin wet cloth and strain tea into a pitcher. Chill thoroughly and serve on ice with thin slices of lemon and lime.

BIG BATCH ORANGE GINGER HOT TODDY

Steps:

• Heat the water in a medium saucepan over medium-high heat.
• Use a vegetable peeler to remove two large strips of orange peel. Pierce the peels with the whole cloves and set aside. Squeeze the juice of the orange, about 1/4 cup.
• Add the orange juice, honey, cinnamon sticks, sliced ginger and the orange peel with cloves to the saucepan and bring to a simmer, stirring occasionally, about 3 minutes. Once the liquid is simmering, add the whiskey, then turn off the heat.
• Ladle into glass mugs and serve immediately. Alternatively, keep warm on very low heat on the stovetop or in a slow cooker on low heat. Garnish with additional orange peel.

THE MAPLE-GINGER HOT TODDY

Steps:

• Pour 3/4 cup boiling water over tea bags in a mug. Let steep 5 minutes, then remove tea bags. Stir in bourbon, lemon juice, and maple syrup. Garnish with lemon peel.
• Do Ahead
• Tea can be steeped 5 days ahead. Cover and chill. Reheat before serving.