GINGER BEER
From "South of the Sahara: Traditional Cooking from the Lands of West Africa" by Elizabeth A. Jackson. It's cold but it tingles! Plan to let it sit at room temperature for at least a day before chilling. Chilling time is not included in the prep time.
Provided by Chef Kate
Categories Beverages
Time P1DT2h15m
Yield 1/2 gallon, 8 serving(s)
Number Of Ingredients 6
Steps:
- Wash and then grind or grate the ginger, peel and all and place in a large bowl or pitcher.
- Juice the limes and add the lime juice, the lime peels, the sugar and the cream of tartar to the ginger.
- Pour the boiling water over the ginger mixture and allow to sit for at least two hours, stirring occasionally, until the mixture has cooled to room temperature.
- Making sure the water is at room temperature (if it is too hot, it will kill the yeast), strain the mixture into a large pitcher or jar with a cover.
- Sprinkle the yeast over the top of the strained liquid and let it sit uncovered for about five minutes so the yeast softens.
- Now stir the mixture, cover it and leave it to sit at room temperature for 24 hours.
- Strain again, chill and serve cold.
- Note: This is not an overly sweet drink and not one in which you can substitute splenda for the sugar as the yeast feeds on the sugar.
GINGER BEER
Steps:
- Wash ginger root but do not peel. Chop roughly and process in food processor until reduced to a textured paste. Put ginger in a large non reactive container and pour boiling water over it. Stir in the lime juice, zest and cream of tartar. Cover and stir occasionally as mixture cools. When lukewarm, mix the yeast with the warm water, pressing out lumps, and add to container. Cover and let stand for 6 hours. Stir the sugar into the ginger beer until completely dissolved and immediately pour into sterilized bottles, making sure the stoppers are well sealed and airtight. The ginger beer will keep for 3 to 4 days in a cool place. To keep longer, add rum.
- To serve, strain and pour into glasses (over shaved ice if desired), with a sprig of mint and thin slice of lime.
GRILLED GINGER-BEER CHICKEN
Provided by Food Network Kitchen
Time 2h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Rinse the chicken and pat dry. Toss the ginger with 2 tablespoons salt and 1 teaspoon pepper. Sprinkle half of the mixture on the chicken; reserve the rest. Refrigerate the chicken, uncovered, at least 2 hours.
- Meanwhile, make the sauce: Pour the ginger beer into a wide skillet; cover and bring to a boil. Uncover and cook over high heat until reduced by half, about 30 minutes. Remove from the heat, add the tea bags and steep 10 minutes; discard the tea bags. Add the onion, tomatoes, mustard, Worcestershire sauce, brown sugar and thyme. Return to high heat and cook, stirring occasionally, until thick, about 50 minutes, using a potato masher to crush the tomatoes during the last 5 minutes. Remove the thyme. Set aside half of the sauce for serving.
- Bring the chicken to room temperature about 30 minutes before grilling. Preheat a grill to medium with indirect heat: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half of the burners.
- Brush the chicken with some of the butter and sprinkle with some of the remaining ground ginger mixture. Place skin-side up on the cooler side of the grill; cover and cook until it starts browning, about 18 minutes, basting with more butter and sprinkling with more ground ginger mixture halfway through. Brush the chicken with a thick layer of sauce. Cover and cook until a thermometer inserted into the thickest part registers 160 degrees F, about 20 minutes, basting with more sauce halfway through.
- Brush the chicken with more butter, then turn skin-side down and place on the hotter side of the grill (over direct heat). Cook, uncovered, until marked, about 2 minutes. Rotate the chicken to make crisscross grill marks and cook 2 more minutes. Transfer to a board and let rest about 10 minutes. Season with salt and serve with the reserved sauce.
GINGER BEER PLANT
If you love ginger beer as much as I do, you will want to try this. Refreshing, non-alcoholic...I lived on ginger beer when I was pregnant and just wish I had this recipe then.
Provided by Missy Wombat
Categories Beverages
Time P7D
Yield 1 batch
Number Of Ingredients 9
Steps:
- Place the Plant ingredients in a screw top jar.
- For the next 7 days, feed the plant daily with plant fodder.
- After 7 days you can strain this liquid, and add the Final touches.
- Stir until dissolved.
- Bottle and leave for 7 days before drinking.
- To continue, halve the remaining plant and repeat process replacing 1/2 cup of water instead of lemon juice.
Nutrition Facts : Calories 3202, Fat 0.2, SaturatedFat 0.1, Sodium 126.8, Carbohydrate 831.8, Fiber 1.4, Sugar 813.6, Protein 1.3
GINGER BEER (MAKES 10 PINTS)
Once you have started the ginger beer plant you can keep making ginger beer from it. When you divide the plant give half to a friend
Provided by angelsgrave
Time 1h
Yield Makes Litres
Number Of Ingredients 0
Steps:
- to make the plant put all the ingredients in a screw top jar. Cover tightly then put in a warm place for about 3 days or until the plant is bubbling gently.
- Feed the plant as given every day for 1 week.
- after 1 week, make the ginger beer. Put the boiling and sugar into a bowl and stir until the sugar is dissolved add the cold water and stir in the lemon juice
- Strain the ginger beer plant through a double thickness of muslin, squeezing out all the liquid. Do not throw out the residue. Stir the liquid into the bowl. pour the ginger beer into bottles seal and keep 3 days in a cool place before drinking
- the residue is now divided in half, give half to a friend in the screw top jar to stat again. add 1/2 pint cold water and feed, feed for 1 week as before
HOMEMADE GINGER BEER
Provided by Andrea Albin
Categories Ginger Cocktail Party Backyard BBQ Poker/Game Night Chill Lemon Juice Gourmet Drink
Yield Makes about 2 quarts
Number Of Ingredients 7
Steps:
- Grate enough ginger using Microplane to measure 3 1/2 tablespoons, then put in a fine-mesh sieve set over a bowl to collect juice, pressing on solids and then discarding.
- Place funnel in neck of bottle and pour in 3 tablespoons ginger juice (reserve any remaining for another use). Add sugar, lemon juice, yeast, and a pinch of salt.
- Fill bottle with water, leaving about 1 1/2 inches of space at top. Remove funnel and screw cap on tightly. Gently shake bottle to dissolve sugar.
- Let stand at room temperature until plastic feels hard and no longer indents when squeezed, 24 to 36 hours.
- Chill ginger beer until very cold.
HOMEMADE GINGER BEER
Enjoy this fiery ginger beer at a family barbecue or pour into a bottle for a picnic. It's made by cooking up a ginger cordial and topping up with soda water
Provided by Esther Clark
Categories Drink
Time 25m
Yield Serves 4-6
Number Of Ingredients 7
Steps:
- Put the ginger in a saucepan set over a low heat with the lemon peel, sugars and 500ml water and stir until the sugars have dissolved. Increase the heat to medium, then simmer for 15-20 mins, or until reduced and syrupy. Remove from the heat and leave to cool completely.
- Strain the syrup into a jug through a sieve lined with muslin. At this stage, you can transfer the syrup to a small sterilised bottle or jar and keep in the fridge for up to two weeks.
- Pour the ginger syrup into a large serving jug. Tip in the lemon juice, fill with ice and top up with the soda water. Serve garnished with a few mint sprigs.
Nutrition Facts : Calories 119 calories, Carbohydrate 30 grams carbohydrates, Sugar 29 grams sugar, Fiber 0.1 grams fiber, Protein 0.1 grams protein, Sodium 0.09 milligram of sodium
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