Sunday, December 31, 2006

Its not like I'm Julia Childs or anything, but I did make candied ginger from scratch!

Linda’s niece Amelia gave her this recipe and I made 'em for New Year’s Day breakfast. The scones tasted amazing and were quite simple to make. We ate ours with “African Tea” which is black tea made with hot milk and lots of raw sugar. It is probably my favorite African beverage. (The diet coke here is made in Saudi Arabia and is missing a certain je n’sais quoi…) Here’s the scone recipe in case anyone wants to try it.

Ginger Scones:

2 1/4 c. flour
1/3 c. sugar
1 tbsp. Baking powder
1/4 tsp freshly grated lemon peel
11 tbsp. Chilled unsalted butter cut into pieces
3/4 c. whipping cream
2/3 c. diced crystallized ginger

Preheat oven to 400
Blend flour, sugar, baking powder and lemon peel in food processor
Cut in butter until you have a coarse meal
Add cream, stir until moist
Mix in ginger
Knead dough on floured surface until smooth
Break into 12 pieces, brush tops with more cream
Bake 18 mins or till light brown

Turns out they don’t sell candied ginger in Uganda, so I made some using this recipe:

Candied Ginger:

Peel and finely chop 1 lb ginger (a cheese grater works wonderfully)
Boil gently for 1/2 hour till tender and translucent (try covering the pot for best results)
Drain off water and weigh ginger
Weigh out an equal amount sugar and mix both in saucepan
Add 3 tbsp water and bring to boil stirring vigorously
Reduce heat and continue to stir as water boils off
When almost dry, remove from pan to cool
Toss in sugar to coat and store in airtight container for up to 3 mos

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