Spicy Ginger Soda Recipe 475

Steps:

• Combine the flour, baking soda, and spices in a mixing bowl and set aside. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the sugars and mix. Add the molasses and mix. Add the egg whites in 2 batches, mixing to combine after each addition. Add the dry ingredients in three batches, mixing to combine after each addition.
• Heat the oven to 350 degrees F. Spread a few tablespoons of granulated sugar on a small plate.
• Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies. Bake until browned, 8 to 10 minutes. Let cool on wire racks and store in an airtight container.

Steps:

• Combine sugar, red pepper flakes, salt, ginger, and 2 cups water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 15 minutes. Remove pan from heat, cover, and steep for 30 minutes. Strain ginger syrup into a jar and chill. Fill a 12-oz. glass with ice cubes. Add 2 Tbsp. ginger syrup, squeeze a lime wedge into glass, and top with soda water. Stir to combine. Repeat to make 11 more sodas. Read More http://www.bonappetit.com/recipes/2011/05/spicy-ginger-soda#ixzz23N4eCdM7

Steps:

• Place the ginger and cucumber in a food processor and pulse until finely chopped. Pour them along with any juice into a large saucepan over medium heat and add the chilies, mint leaves, sugar, honey, water, juice, peppercorns, and soda. Bring to a boil and simmer for 15 minutes until the liquid becomes syrupy enough to coat the back of a spoon. Remove from the heat and let cool overnight. Strain the ginger beer through a fine-mesh sieve into a food-safe container and refrigerate; it will keep for 4 days, refrigerated.
• The ratio of syrup to club soda is 1:3 when made to order. If using a soda siphon, pour 1 cup syrup and 3 cups water into a 1-liter soda siphon.

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses and egg., Combine the flour, ground ginger, baking soda, cinnamon, mustard, white pepper, cardamom, cayenne, cloves and salt; gradually add to creamed mixture and mix well. Stir in crystallized ginger. Cover and refrigerate for 1-1/2 hours or until easy to handle., Shape dough into 1-in. balls; roll in sugar. Place 3 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.