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How to Make Candied Ginger

How to Make Candied Ginger
There’s an inside joke amongst people who write books about baking that any recipe that begins with “Using a candy thermometer…..” scares the pants off of people and is enough to ward away all but the most dedicated baker. I’m not sure why that is. It’s like when people tell me, “I can’t bake.” So I won’t tell you that you have to use a candy thermometer to candy ginger, but it does help. The great thing about candying your own ginger is that aside from the fact that you can make it without the aid of the dreaded thermometer, you get plenty of spicy slices from just a pound of ginger. One caveat: most fresh ginger that you buy is quite firm and may have fibers in it. I use candied ginger, finely chopped, to enliven apple and pear crisps or in a batch of lemon ice cream. Since I don’t like to waste anything, and hopefully neither do you, one can use the syrup to make a spicy elixir, pouring some in sparkling water and adding a squirt of lime juice. Related Links and Recipes Candied Citron Related:  Fruits, dried or fresh, berriesHomemade Ingredients

Apply online to replace your driving licence : Directgov - Motoring You should report the theft of your driving licence to the police. Your replacement licence should arrive within 1 week if you apply online. To replace your licence you’ll need to: be a resident of Great Britain (there’s a different service in Northern Ireland) not be disqualified from driving for any reason pay £20 by MasterCard, Visa, Electron, Maestro or Delta debit or credit card have a valid UK passport or other form of identity have your National Insurance number if known provide addresses where you’ve lived for the last 3 years You’ll need your driving licence number if you know it. Your photo DVLA will use an electronic copy of your passport photo for your photocard driving licence if: your photocard licence is due to expire within 2 years you have a UK passport issued in the last 5 years DVLA will tell you if a suitable electronic photo isn’t available. You can make sure the photo on your licence is updated by using the photo driving licence renewal service. Applying by phone

Burnt Orange Fig Charoset Recipe on Food52 Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Sign Up ♥ 60 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: We celebrated the rare feast of Thanksgivvikuh with my sister's family in Austin. Food52 Review: WHO: Savorthis is the co-owner and designer of Where Wood Meets Steel. Makes 2 cups 1/2 cup walnuts 1/4 teaspoon fennel seed 1/4 teaspoon coriander seed 1/4 cup sherry vinegar 1/4 cup water 1 teaspoon salt 1 tablespoon plus 2 teaspoons sugar 1 cup packed dried figs, cut into about 8 pieces each 2 clementines, peel cut away, sliced crosswise into 1/2-inch slices 1/2 lemon, peel cut away, sliced crosswise into 1/2-inch slices Honey 1/4 cup packed parsley, leaves only Heat your broiler.

Fruit Tart Recipe Sweet Pastry Crust: In a separate bowl, whisk the flour with the salt. Place the butter in the bowl of your electric mixer, or with a hand mixer, and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Add the flour mixture all at once and mix just until it forms a ball. Lightly butter and flour, or spray with a non-stick vegetable/flour cooking spray, an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom. Meanwhile, preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Pastry Cream: In a medium-sized heatproof bowl, mix the sugar and egg yolks together. Meanwhile, in a saucepan bring the milk and vanilla bean just to boiling (just until milk starts to foam up.) Apricot Glaze: Heat the apricot jam or preserves and water in a small saucepan over medium heat until liquid (melted). Serves about 6-8 people. View comments on this recipe on YouTube References: Le Cordon Bleu, London.

Dairy-Free Homemade Butterscotch Baking Chips | Gluten Free Gigi For baking or simply snacking, these homemade butterscotch baking chips solve the problem faced by those of us who are dairy-free in addition to being gluten free. Make a batch (or two!) of these to use in all your favorite recipes calling for butterscotch morsels. Dairy-Free Homemade Butterscotch Baking Chips Author: Gluten Free Gigi Recipe type: Dessert 1 cup brown sugar, firmly packed¼ cup dairy-free butter substitute (like Earth Balance buttery spread; I use the soy-free variety.)2 Tablespoons dairy-free milk (Any plant-based milk will work; I use coconut milk.)½ teaspoon pure vanilla extract Before you begin, line a cookie sheet with parchment paper or wax paper.Combine all ingredients except vanilla.Cook over medium heat until mixture comes to a boil.Boil 2 minutes without stirring.Remove from heat, add vanilla and stir.Pour mixture onto prepared parchment-lined pan.Allow mixture to cool to room temperature until it hardens.Cut into chunks.Store in glass jar, tightly sealed. Notes:

Triple Chocolate Scotcheroos Some people, when they travel, they look for hotels with amenities like spas or room service. Others look for hotels near restaurants or local attractions. Me? I look for ones near supermarkets. And on my recent trip through the states, my traveling companion was shocked that I’d managed to pack 3 empty suitcase into one larger one, the limit of our collective baggage allowance. Not to mention our two carry-ons—”someone” was ready for some serious shopping… I’ve been dying to make a batch of Scotcheroos for a long time and although I’ve become pretty adept at finding substitutions for American ingredients here in Paris, butterscotch chips had me scratching me head. At the Publix supermarket conveniently located just across the street from our hotel in Lawderdale (I had to teach Romain how to say Fort Lauderdale that way, for reasons that he didn’t understand), I stocked up on everything I could. (I wouldn’t have been available to help as I was too busy grabbing things.)

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12 Summer Fruit Dessert Recipes Here's one way to stump even the most ardent dessert fan: Quiz them on what differentiates a crisp from a crumble, a crumble from a cobbler, a cobbler from a buckle, a buckle from a pandowdy. Intracacies aside, they are all delicious—the crumbs are tender and buttery, the biscuits sugared and browned, the oats caramelized and crispy. The fruit flows molten beneath. They are exuberantly messy—and best with a shower of cream or a scoop of vanilla melting over it. What are you waiting for? Blackberry Apricot Cobbler by fiveandspice Perfect Peach-Blueberry Pandowdy by EmilyC Rhubarb Cherry Hibiscus Crumble by em-i-lis Southern Peach Crumble by sarah buttenwieser Blackberry Cornbread Buckle by janeofmanytrade "Cuppa Cuppa Sticka Sticka" Peach and Blueberry Cobbler by kate Oregon Bounty Berry Buckle by hardlikearmour Oozy Cherries Bread and Butter Pudding by HungryLarder Gluten-Free Peach Brown Butter Buckle by glutenfreegirl Joan Nathan's Red, White, and Blue Fruit Crisp by Joan Nathan

Cherry Clafoutis Recipe Cherry Clafoutis or Clafouti (pronounced kla-foo-TEE) is a rustic looking French country dessert from the Limousin region that has become very popular in North America. Traditionally it was made with the first sweet cherries of the season, and the cherries were left unpitted so their kernels could release their delicate almond flavor as they baked. It is a pudding (custard) of sorts, very similar to the Apple Popover (pancake) recipe on the site. Today, a lot of people prefer this dish with pitted cherries, which makes the clafoutis much easier to eat. As always, it is important to choose our fruit carefully.

Desserts With Benefits I have always had an obsession with butterscotch flavor… not necessarily butterscotch candies, just butterscotch flavor. It’s like caramel but with more depth. It’s like brown sugar but with more sophistication. So it seems like a given that I would love butterscotch chips, right? False. Factory-made butterscotch chips are probably one of the worst things in the grocery store baking aisle. So I made my own butterscotch chips — low in sugar, PHO-free and sans artificial food colorings! This first version is for no-bake treats only (they will melt in high-heat applications… trust me, I tried) like an addition to krispy treats, protein bars and dessert oatmeal! Homemade Butterscotch Chips [the no-bake version] Ingredients 42g (3 tbs) Coconut Oil20g (1 tbs) Molasses 1 tsp Butter Extract83g (11 tbs) Powdered Erythritol, sifted 2 tsp Arrowroot Starch (other starches may work) Instructions Line a cookie sheet with two sheets of wax paper. Notes This recipe is: low sugar, gluten free, vegan! Like this:

Fruitcake Bar Recipe I’ve been making these Fruitcake Bars more and more as the holidays approach. Not only are they incredibly simple to put together, unlike other fruitcakes, these really do taste great. They can be made up to a week in advance, which will undoubtedly help alleviate holiday stress. It’s from my archives but thought it worth sharing again since folks enjoyed them so much at a recent Paris book event (and wine-tasting), and because the baking season is quickly approaching and it’s nice to have a recipe for a very easy-to-prepare dessert or snack. These Fruitcake Bars, which are adapted from Alice Medrich’s wonderful book Pure Dessert, don’t have any icky green cherries or other inedible oddities in there. So you don’t have to worry about people giving you funny looks when you offer them a slice. They’re packed with lots of healthy dried fruits and nuts, and are one of those great desserts to make when you don’t feel like going shopping, since you’re likely to have these ingredients on hand.

SimplyNoise - The Best Free White Noise Generator on the Internet. 5 Peach Recipes for Weekday Dinners Put time into dinner now, and you can make it last forever -- or at least the whole week. Welcome to Halfway to Dinner, where we show you how to stretch your staples -- or your seasonal produce -- every which way. Today: Quick! While peaches are still in season, run out and buy a basket (or three). In our family we like to chase the seasons. While I am a big fan of plenty, I am certainly not fond of waste; I try to manage our overflowing table to the best of my abilities, and when produce is headed for over-ripeness, I swiftly try to turn it into something delicious. More: It's (practically) a crime to throw bruised tomatoes away. These last few weeks we've been awash in peaches -- they seem to be everywhere I look, not least on that big kitchen table. Peach and Almond ClafoutisThis dessert is a no-brainer: I absolutely adore clafoutis, whether it’s made with cherries, apricots, or peaches. To make the clafoutis, whisk 4 eggs and 1/2 cup of sugar until the mixture is light and fluffy.

Poached Seckle Pears with Walnut Pound Cake, Blue Cheese Ice Cream and Rosemary Caramel Recipe : Emeril Lagasse Directions In a 4-quart saucepan, combine all of the ingredients except the pears. Stir the liquid until the sugar is mostly dissolved. Place the pears in the saucepan and cut a piece of parchment paper to fit over the pears and serve as a parchment lid. Cook the pears over medium heat for 30 to 40 minutes, or until the pears are easily pierced with a knife. To serve the dish, remove the pears from the cooled cooking liquid and place 1 on each of 8 dessert plates. Walnut Pound Cake: Adjust the oven rack to the center position, and preheat the oven to 350 degrees F. Grease a 9 by 5-inch loaf pan with 1 tablespoon of the butter, and dust with 1 tablespoon of the cake flour, tapping out the excess. Place the 1/2 pound butter and the vanilla bean seeds in a saucepan set over low heat. Pour the batter into the prepared loaf pan and bake for 15 minutes. Yield: 1 (9-inch) loaf cake, 8 to 10 servings Blue Cheese Ice Cream: Beat the sugar and egg yolks in a bowl. Yield: 1 quart Rosemary Caramel Sauce:

Experimenting with homemade butterscotch chips – Butterscotch and walnut oatmeal cookies | Intelligent, evolved and insane Homemade butterscotch chips and butterscotch and walnut oatmeal cookies First I made butterscotch baking chips adapted from this recipe with shortening as I didn’t have any coconut oil. 1/2 cup butter 1/2 cup shortening 1 cup organic brown sugar 1 teaspoon vanilla extract Melt together the butter, shortening and sugar in a pan. Bring to nearly boiling, turn down the heat and cook until dissolved. Add vanilla. I used half the butterscotch chips for the cookies and stored the rest in a jar in the fridge. Oatmeal cookies 1 cup butter 1 cup white sugar 1 cup brown sugar 2 eggs 1/2 tsp salt 1 tsp baking powder 1 tsp baking soda 1 tsp vanilla extract 2 cup flour 2 1/2 cup old fashioned oats 1 1/2 cup walnuts 1 1/2 cup butterscotch chips Cream together the butter and sugar. Results The cookies taste great but the butterscotch chips melted into the cookie dough as it baked and made them spread a lot more than usual, resulting in big and flat cookies with no butterscotch chunks. Like this: Like Loading...