- 1 squeezed Meyer lemon, leaving in the pulp but not the seeds. (If you do not like pucker, cut the amount of juice.)
- 1 shot Purely Syrup ginger root simple syrup
- 2 shots Martin Millers Reformed London Dry gin
- Soda water
Stir ingredients together in medium-tall bar glass. Add two cubes of ice and a double splash of soda. If you have extra Meyer lemons to get rid of, garnish with a wedge.
Flavor-Packed Triple Ginger Scones With Chocolate Chunks
These oversized scones, featured on Milk Street, are the creation of Briana Holt of Tandem Coffee + Bakery in Portland, Maine. Ginger in three different forms—ground, fresh and crystallized—give these breakfast pastries plenty of kick, as does black pepper.
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In 2009, Allison Kave and her boyfriend, Jay Horton, were winners in Brooklyn, New York's Pie Bake-Off with this clever pie. The challenge was to use a local ingredient, so they chose apple cider and developed this delicious combination of cream pie and apple pie. Winning the contest was the impetus for Kave to open First Prize Pies in Brooklyn.
About 15 slender baby carrots &mdash grilled until charred, then tightly rolled inside a tortilla with poblano-spiked sour cream &mdash make for a superb vegetable wrap.
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Gari: Japanese Pickled Ginger
Rick has experience as a cook and chef for multiple Asian-inspired restaurants in NYC, as well as being a charcutier for several French and New American restaurants.×
|Servings: 24 to 32|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 1g||2%|
|Total Sugars 13g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pickled ginger, or sushi ginger, is called gari or shin-shoga no amazu-zuki in Japanese. It's served with sushi or sashimi the ginger’s spiciness and sweet vinegar flavor cleanse the palate in between eating different types of sushi, allowing you to enjoy the taste of different kinds of fish and rolls. Gari is also great with century eggs, which are a Chinese delicacy.
Although you can find prepared pink or white pickled ginger in most Asian markets, it is simple to make your own. The success of the recipe, however, hinges on using fresh young ginger. The young ginger’s skin is very thin and easy to peel with your fingers or a spoon and is thinly sliced and then marinated in sugar and rice vinegar mixture.
Carrot Soup + our Amazon Echo recipe skill
Check out our new Love & Lemons Amazon Echo Recipe skill where you can search and cook recipes while Alexa reads the ingredients and instructions OUT LOUD. It's really handy because it'll keep your phone screen from getting messy while you're trying to cook!
I hope you all had a wonderful holiday weekend!
Christmas came a little early for us – a few months ago “Santa Amazon” sent us an Amazon Echo and my techy husband Jack could not have been more excited. While he was playing around with its features, he decided that it would be neat if it could read our recipes aloud. So he got to work and here it is: a Love & Lemons skill where you can search and cook our recipes while Alexa reads the ingredients and instructions OUT LOUD. It’s really handy because it’ll keep your phone screen from getting messy while you’re trying to follow a recipe.
So if you found an Echo under your tree this year and want to play around with our new feature, just say “Alexa, enable the Love & Lemons Skill” to get started.
After that say “Ask Love & Lemons for a carrot recipe” or “Ask Love & Lemons for recent recipes” (or whatever kind of recipe you’re looking for) and she’ll read you the ingredients and the instructions step by step.
Here’s a little video demo of how it works – we posted this on Instagram Stories last week. Sorry for the janky quality – remember, it’s an un-edited Instagram Story video. I made this simple carrot soup to show you how it works:
Let us know if you give it a try!
And if you don’t have an Echo, the carrot soup recipe is below. It’s one of my favorites especially after a week of indulgent holiday eating. It’s simply flavored with garlic and a punch of ginger. I love to serve it with a scoop of Carrot Top Pesto (recipe also below).
Pickled sushi ginger
Just a nubbin of fresh ginger will make a nice jar of sushi ginger to keep in the fridge. This recipe makes a small batch, so multiply according to the amount you’d like to preserve. It’s a fun way to preserve a glut of ginger, including the skin. Pickled ginger can be used in place of regular ginger in most recipes, so long as you take the extra acidity into consideration. Sushi ginger is traditionally made with young shoots with a pink tip that naturally dyes it a subtle, blushing pink. If you want to imitate that colour, add a small slice of beetroot to the jar before pouring in the vinegar.
1 tsp sea salt
150ml rice vinegar, or cider or white-wine vinegar
2 tbsp unrefined sugar, or honey
Wash the ginger, trim off any tough ends, but leave the skin on, then finely slice with a knife, peeler or mandoline. Boil 250ml water in a small pan with half a teaspoon of sea salt, add the sliced ginger and simmer for a minute (or up to three if you prefer a milder kick). Drain through a sieve, squeeze out any excess liquid and transfer the ginger to a small sterilised jar. In the same pan, bring the vinegar to a boil, take off the heat and stir in the sugar or honey or sugar and the remaining half-teaspoon of salt, until dissolved. Pour over the ginger, seal and leave to cool, then store in the fridge indefinitely.
For the carrot-top pesto:
Pick the carrot tops from hard stems and wash in cold water to remove any dirt and reserve.
Bring a 2-quart pot of water to a boil with 1 tablespoon of kosher salt. Set up a bowl with ice water.
Once the water comes to a boil, add in your cleaned carrot tops, Italian parsley leaves and baby spinach. Blanch the greens for 15-20 seconds to set the bright green color, then strain and shock in an ice water bath.
Once the greens are ice cold, remove them from the ice bath and firmly squeeze out any excess water from the greens.
Roughly chop the blanched greens then place them into a blender with the garlic cloves, pine nuts, pepper flakes, 1 ice cube and olive oil. Puree on high and blend until smooth.
Transfer the puree to a medium-sized mixing bowl then stir in grated Parmesan cheese and transfer to an airtight food-safe container and refrigerate until ready to use.
For the soup:
Warm a 4-quart sauce pot over medium heat with the vegetable oil. Add in the chopped garlic and ginger and cook until aromatic. Stir in the onions and cook until soft and translucent. Add the sliced carrots and cook for 5 minutes. Add the vegetable broth and apple cider vinegar then bring the soup to a boil. Once the pot comes to a boil, reduce the heat to medium low and simmer for approximately 30 minutes or until the carrots are tender.
Pour the entire contents of the pot into a blender (working in batches so as not to overfill the blender) and blend until smooth.
Pour the blended soup back into a new clean pot to season with salt, pepper and finish with coconut cream.
Bring the soup back to a simmer then ladle into bowls, garnish with Carrot-Top Pesto and a drizzle of extra virgin olive oil and serve.
How To Make South Indian Allam Pachadi | Andhra-Style Ginger Chutney Recipe:
For the ones who enjoy the pungent flavour of ginger, this chutney is a dream-come-true. It adds all the desired flavours to a meal that can make it a spicy affair. While allam pachadi sees different variations in different traditional Andhra households, we found a recipe that is simple, easy and can be prepared without much struggle.
For this particular recipe, we need ginger, garlic, tamarind, urad dal, chana dal, salt, cumin, coriander, methi, jaggery, red chilli, mustard seeds, curry leaves and some oil. You need to first cook the ginger in some oil and dry roast the dals, cumin, coriander, methi and red chilli. Then blend everything together in a mixer grinder along with tamarind, jaggery and salt. Adjust water to get a smooth and silky paste. Now prepare a tadka with garlic, red chilli, mustard seeds and curry leaves and add to the paste - and a bowl of flavourful pachadi is ready to be relished.
Click here for the step-by-step recipe of Allam Pachadi.
Although we have detailed the quantity of the ingredients you need for this recipe, you may adjust the salt, sweet and tangy flavours as per your palate. We understand, the preference of flavour is unique to each.
Trust us and give this chutney a try. If you are looking for more such South Indian chutneys, click here to find some delicious recipes.
About Somdatta Saha Explorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.