Spicy Ginger Whoopees Recipes

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EASY PEASY GINGER BEER



Easy Peasy Ginger Beer image

Provided by Jamie Oliver

Categories     beverage

Number Of Ingredients 5

5 ounces (140 grams) fresh ginger
4 tablespoons muscovado sugar
2 to 3 lemons
1 3/4 pints (1 liter) soda water or sparkling mineral water
Sprigs of fresh mint

Steps:

  • Grate the ginger on a coarse grater; you can leave the skin on if you like. Put the ginger with its pulpy juice in to a bowl and sprinkle in your muscovado sugar.
  • Remove the rind from 2 of your lemons with a vegetable peeler, add to the bowl, and slightly bash and squash with something heavy like a rolling pin or a pestle. Just do this for 10 seconds, to mix up the flavours.
  • Squeeze the juice from all 3 lemons and add most of it to the bowl. Pour in the fizzy water.
  • Allow to sit for 10 minutes and then taste. You may feel that the lemons are slightly too sour, therefore add a little more sugar; if it's slightly too sweet, add a little more lemon juice.
  • Pass the ginger beer through a coarse sieve in to a large jug and add lots of ice and some sprigs of mint.

SPICY GINGER WHOOPEES



Spicy Ginger Whoopees image

Provided by Food Network

Categories     dessert

Time 1h2m

Yield 2 dozen

Number Of Ingredients 18

2 1/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 teaspoon ground coriander
1/4 teaspoon cloves
Pinch cayenne pepper
1/2 cup vegetable shortening
1/4 cup coconut shortening
1/4 cup molasses
1 cup brown sugar
2 eggs
1/4 cup pumpkin puree
1 teaspoon freshly grated ginger
1 cup confectioners' sugar
1 tablespoon meringue powder
A few drops water

Steps:

  • Preheat oven to 350 degrees F.
  • To make the cookies: In a medium mixing bowl whisk together flour, salt, baking soda, dry spices, and set aside. In a large mixing bowl, beat with a hand mixer, the vegetable shortening and the coconut shortening together until creamy. Add molasses and brown sugar and beat until smooth. Add the eggs 1 at a time, the pumpkin puree and ginger. Mix until well blended. Slowly stir in the flour with a rubber spatula scraping the sides until all ingredients are well incorporated. Roll the dough into 1-inch balls, flatten slightly with the back of a spoon and place on a cookie sheet. Bake in the oven for 10 to 12 minutes. Cool cookies for 5 minutes on cookie sheet. Transfer cookies to wire racks and let cool.
  • To make the icing: In a medium bowl, combine with a hand mixer, the sugar, meringue powder and just enough water to make a smooth, glossy icing. Transfer to a plastic baggie. Snip the corner of the bag with scissors and drizzle onto cookies.

SPICY GINGER AND COCONUT EDAMAME DIP



Spicy Ginger and Coconut Edamame Dip image

The big flavor in this bright dip comes from spicy Sriracha, fresh ginger and coconut.

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 9

Kosher salt
One 12-ounce bag frozen shelled edamame, thawed
3/4 cup lite coconut milk
1 whole scallion, coarsely chopped
2 teaspoons grated peeled fresh ginger
1 tablespoon fresh lime juice
4 to 6 teaspoons Sriracha, plus more for serving
Rice crackers, for dipping
Snow peas, radishes, cucumber slices and carrot sticks, for dipping

Steps:

  • Bring a medium pot of water to a boil and add a generous pinch of salt. Add the edamame and cook until tender and bright green, about 5 minutes. Drain and cool under cold running water; drain again. Transfer the edamame to the bowl of a food processor and add the coconut milk, scallion, ginger, lime juice, 4 teaspoons of the Sriracha, 1 teaspoon salt and 1/4 cup water. Process until you have a fairly smooth paste, about 1 minute. Taste the dip and add more salt and the remaining 2 teaspoons Sriracha if you like. Serve immediately, or cover and refrigerate up to 1 day. Transfer the dip to a serving bowl and top with a drizzle of Sriracha. Serve with rice crackers and assorted vegetables for dipping. Cook's Note: Edamame are firmer than most beans, and as a result they make a slightly chunky puree. If you prefer a dip with a very smooth texture, pass it through a sieve after pureeing it, using a spatula to work it through.
  • Copyright 2012 Television Food Network, G.P. All rights reserved.

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Add the eggs 1 at a time, the pumpkin puree and ginger. Mix until well blended. Slowly stir in the flour with a rubber spatula scraping the sides until all ingredients are well incorporated. Roll the dough into 1-inch balls, flatten slightly with the back of a spoon and place on a cookie sheet. Bake in the oven for 10 to 12 minutes. Cool cookies for 5 minutes on cookie sheet. Transfer cookies ...
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