LEMON-GLAZED CANDIED-GINGER COOKIES
Candied ginger brings a sweet heat to these crisp, golden cookies, while lemon gives the glaze a distinct zing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 6 dozen
Number Of Ingredients 13
Steps:
- Sift flour, baking powder, and 3/4 teaspoon salt into a bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add ginger, and beat for 2 minutes. Beat in egg and vanilla until well combined. Add flour mixture, and then beat on medium-low speed until dough just comes together.
- Shape dough into two 1-inch-thick disks. Wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 3 days).
- Preheat oven to 350 degrees. Roll out 1 disk on a lightly floured surface to 1/4 inch thickness, and cut out 2-inch circles. Place the rounds 1/2 inch apart on parchment-lined baking sheets. Roll out and cut scraps. Refrigerate rounds for 10 minutes.
- Bake, rotating sheets halfway through, until cookies are set and edges are light gold, 12 to 14 minutes. Transfer parchment with cookies to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.)
- Whisk confectioners' sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cooled cookies. Let stand until glaze is set, at least 20 minutes.
SPICY LEMON, PEAR & GINGER NUT BREAD
I love tea breads with a cup of good strong coffee. It doesn't get any better than this. I hope that you will enjoy my creation for the Ready Set Cook - 2018 game over at Food Friends and Fun. It's spicy and delicious.
Provided by Baby Kato
Categories Sweet Breads
Time 1h10m
Number Of Ingredients 19
Steps:
- 1. Preheat your oven to 350°F. Butter or spray a 9 - x 5 - x 3 - inch loaf pan and lightly flour the pan; get rid of any excess flour. Set aside until needed.
- 2. In a large bowl beat together butter, sugar and lemon zest until light and fluffy. Then add the eggs, 1 at a time, mixing well after each addition.
- 3. Into a small bowl add the flour, baking powder, baking soda, salt, ground cinnamon and mace, mix well to combine.
- 4. In a measuring cup add the half and half cream, water and lemon juice. Mix well.
- 5. Next with your mixer on low speed, gradually add the flour mixture and the milk mixture alternately in batches, into your butter mixture. (Please begin and end with the flour mixture.)
- 6. Next, gently add the pear, candied ginger and nuts into the batter.
- 7. Pour the batter into your prepared loaf pan and bake for 50 - 60 minutes. While the bread is baking prepare your glaze. If using.
- 8. Glaze: In a small bowl stir together the icing sugar and cream until smooth. Set aside until needed.
- 9. Cool the baked bread for 10 - 15 minutes then remove from pan and allow to finish cooling on a wire rack. Now drizzle the simple glaze over the bread and enjoy!
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
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
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.
More about "candied ginger and lemon zest bread recipes"
LEMON BREAD WITH LEMON-GINGER GLAZE - GIRL GONE GOURMET
From girlgonegourmet.com
Reviews 8Category BreakfastCuisine AmericanTotal Time 55 mins
- 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.
- Whisk the flour, baking soda, and salt in a medium bowl. Combine the butter, sugar, eggs, zest, and milk in a separate bowl. Add the dry ingredients to the wet ones in a few batches, stirring in between until the batter is just combined.
- Pour the batter into the loaf pan. Bake the bread for 30 to 40 minutes, or until an inserted toothpick comes out clean. Cool the bread in the pan for 20 to 30 minutes before transferring to a wire rack. Cool completely.
- To make the glaze, combine the sugar, lemon juice, and ginger in a small bowl. Using a pastry brush, lightly coat the top and sides of the bread with glaze. Let it dry before adding another layer. Repeat several times until you’ve used all the glaze. Let the glaze fully set before wrapping the bread in plastic wrap until you are ready to serve it.
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