Lemon Ginger Snow Recipes

LEMON-GINGER WATER

Steps:

• Combine lemon juice, filtered water, ginger, and honey in a blender; blend for 20 to 30 seconds.
• Strain the mixture evenly into 4 quart-sized mason jars or a 1-gallon pitcher. Top off with remaining water and stir. Place lids on jar or cover pitcher and store in the refrigerator.

LEMON GINGER SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped crystallized ginger and lemon zest. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.
• Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 or 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.
• Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.

LEMON-GINGER SNOW

Steps:

• Make the lemon-ginger gelatin: Combine water, sugar, and ginger in a small saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat, and refrigerate for 2 hours. Strain through a fine sieve into a bowl. Whisk with lemon juice. (You should have 4 1/2 to 5 cups liquid. If needed, add more water to yield 5 cups.)
• Prepare an ice-water bath. Sprinkle gelatin over 3/4 cup cool juice mixture in a small saucepan, and let stand until softened, about 5 minutes. Bring to a simmer over medium-high heat, stirring until gelatin dissolves. Strain into 1 1/4 cups juice mixture in a bowl set in ice-water bath. Let stand, stirring often until mixture begins to gel, 15 to 20 minutes. Pour into a damp 7-cup mold. Refrigerate for 30 minutes.
• Meanwhile, make the snow: Prepare an ice-water bath. Sprinkle gelatin over 3/4 cup cool juice mixture in a small saucepan, and let stand until softened, about 5 minutes. Bring to a simmer over medium-high heat, stirring until gelatin dissolves. Strain through fine sieve into remaining 2 1/4 cups juice mixture in a bowl set in ice-water bath. Let stand, stirring often until mixture just begins to gel, 5 to 10 minutes.
• Once mixture begins to gel, whisk together cream and sugar in a bowl until soft peaks form. Fold into gelatin mixture. Spoon into mold on top of lemon-ginger gelatin. Refrigerate until gelatin is set, at least 4 hours or up to overnight. To serve, dip mold in hot water until gelatin loosens, and invert quickly.

LEMON GINGER CHICKEN STIR FRY

Steps:

• Sprinkle chicken with black pepper.
• Let the canola oil get heated in a large nonstick skillet over medium-high heat.
• Add in chicken, onion, and 1 tablespoon ginger; stirfry 4 minutes.
• Remove from pan and keep warm.
• Add sesame oil to skillet and heat over medium-high heat.
• Add in squash and bell pepper; stirfry for 3 mintues.
• In a small bowl, mix together 1 tablespoon ginger, lemon rind, and the next 6 ingredients.
• Add chicken and sauce mixture to skillet; stir-fry 4 minutes or until chicken is done.
• Serve with rice.