CANDIED GINGER
Steps:
- Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.
- Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.
- Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.
CANDIED GINGER AND LEMON ZEST BREAD
I found this recipe and have put it here for safekeeping. I love candied ginger and can hardly wait to use it making this bread! Adapted from Bread World. They say the taste of the bread resembles marmalade and all you need is a little butter to enhance the flavors!
Provided by Sharon123
Categories Yeast Breads
Time 2h15m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- In large bowl, combine 3 cups all-purpose white flour, undissolved yeast, lemon zest, and salt.
- Heat the milk, water, honey, and oil until very warm (120º to 130º F). Stir into dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in the whole wheat flour and enough remaining all-purpose white flour to make soft dough.
- Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Gently knead in the candied ginger. Cover and let rest on a floured surface for 10 minutes.
- Punch dough down. Divide into 6 equal pieces. Form each into a smooth ball. Grease 2 (8 X 4-inch) loaf pans. Place three balls in each pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
- Bake at 375º for 45 minutes or until done, covering with foil during the last 15-20 minutes to prevent overly browning. Remove from pans; let cool on wire racks. Enjoy!
CANDIED GINGER
This confection can be used as a garnish for our Fresh Ginger Cake, or served alone at the end of a meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Yield Makes about 1 cup
Number Of Ingredients 3
Steps:
- In a small saucepan, bring sugar and water to a boil over medium heat; continue boiling, stirring occasionally, until sugar dissolves, about 5 minutes.
- Meanwhile, with a paring knife, slice ginger crosswire very thinly (about 1/8 inch thick). You should have about 1 cup.
- Add ginger slices to pan; simmer over medium-low heat until translucent and tender, 20 to 25 minutes. With a slotted spoon, transfer ginger to a wire rack set over a baking sheet lined with parchment or waxed paper; spread pieces so they are not touching. Let drain. Reserve ginger syrup (let cool; refrigerate in an airtight container up to 1 month).
- Pour 1/4 cup sugar into a small bowl; coat ginger slices, 1 or 2 at a time, in sugar. Store in an airtight container at room temperature, up to 1 month.
CANDIED LEMON ZEST
Use this candied lemon zest to decorate our Frozen Lemon Mousse.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Garnishes 8 servings
Number Of Ingredients 3
Steps:
- Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife. Cut into a fine julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand 30 minutes; drain.
- Bring sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium low, and cook 10 minutes. Remove from heat, cover, and let stand overnight.
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- Preheat oven to 350°F. Prepare a 1.5-quart loaf pan by applying a thin layer of butter on the inside of the pan. Add a tablespoon of flour and, rotating the pan, move it around the pan so that it coats the butter. Tap excess flour out of the pan.
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