Posts Tagged ‘ginger’

What in Sam-osas?

Cut rings from the rolled out dough with a round cutter or glass

Fork those edges tight from both sides

While looking about for a protein to serve with the fantastic romanesco masala we put together, chanced upon a great recipe for samosa dough. Assembles easily, handles fluidly, and bakes airily. The dough can be stuffed with any leftover masala or these we stuffed with some chopmeat seasoned with garlic, onion, ginger, cumin, and garam masala. OK, tacomeat seasoned with garam masala! Seal them well, the flour on both sides makes that a little difficult, and serve them hot. Good Stuff!

Buttery Samosa Dough

2 1/2 cups flour

1/2 teaspoon salt

1/2 cup ice cold butter, diced small

4 to 8 Tablespoons ice cold water

Deeply chill kitchenaid bowl and paddle attachment for some time before assembly. Combine flour, salt, and small diced butter in kitchenaid and mix at low speed until completely combined into a granola-like texture. Add half of the ice water and then slowly add more, while mixer is still running, until dough comes together into a dryish single body. Divide dough into two, wrap tightly and place in refrigerator to rest for an hour or up to overnight. Roll out to 1/8 inch thick, lightly flouring as you go, and cut into rounds with a cutter or glass. Place 1 teaspoon of stuffing into each and crimp edges well with a fork as shown. It may be necessary to crimp from both sides. Bake samosas at 400 degrees for 10- 12 minutes, until golden brown. Serve with masala and ice cold Kingfishers. Good Stuff!

Served toasted golden brown

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Ginger Snaps

Deep brown ginger snaps

Fresh Ginger Snaps


1 cup sugar, plus 1⁄2 cup more for rolling
¾ cup (11⁄2 sticks) unsalted butter
1 large egg
¼ cup molasses
2 Tbsp. fresh ginger, peeled and minced

½ tsp. fresh lemongrass, minced (optional)
2 cups all-purpose flour
2 tsp. baking soda
½ tsp. kosher salt
½ tsp. ground cinnamon


We do not soften butter for cookies. Use the butter as cold as your mixer will allow. Our Kitchenaid can mix it right out of the refrigerator. Beat the butter until light and fluffy, adding the sugar one spoon at a time. Add the egg and then the molasses and ginger/lemongrass. Mix the flour, soda, and salt, then add to butter mix. Scoop teaspoons of dough and roll into balls. Roll the balls in a bowl of sugar before spreading on a cookie sheet. Leave room for spreading. Bake at 350 degrees for 16 – 20 minutes. Remove from sheet immediately to a cooling rack. Good Stuff!


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Key Lime Chiffon Pie

Egg yolks, juice, and milk at left, egg whites at right

Ginger Snap Crust

This is not a dense green pie. Only make key lime pie if you have fresh key limes. Key limes and their juice are yellow, and make a yellow pie. Graham cracker crust works brilliantly, but we make a crust from fresh ginger snap cookies. Good Stuff!

Crumb Crust

Combine in food processor.

1 1/2 cups gingersnap cookie crumbs

1/4 cup sugar

3/4 stick butter

Pulse in mixer until well combined. Press into a cold piepan and paint with one well beaten eggyolk. Bake at 350 degrees for 10 to 12 minutes. Cool completely before filling.

Key Lime Chiffon Pie

5 eggs, separated

3/4 cup key lime juice (15-20 limes)

2 Tablespoons key lime zest

1 15-ounce can sweetened condensed milk

Beat eggyolks well, until light and very foamy. The pie will retain most of the air you add through this process. Gently fold in the milk. Reserve. Meanwhile beat the eggwhites. Carefully wash the bowl and whip before beating eggwhites, the slightest amount of grease will prohibit the mounting of air in the eggs. Take care, also, when separating the eggs, there must be no yolk in the whites. Beat the whites to soft peaks, too stiff and they will be difficult to fold into the yolk mix. Add the juice and zest to yolk mix. The juice will begin to cook the milk and eggs immediately so do not mix them until you are ready to fill the pie. Now temper the beaten whites into the egg mix. This means – add one third of the egg yolk mix to the beaten whites, fold gently and determinedly until the mix is pretty nearly homogenized. Now return this bowl to the remainder of the yolk mix, gently folding together all of the whites and yolk mix. Pour into prebaked pie shell and bake at 325 degrees until the pie is completely set and starts to turn golden to caramel in color. A toothpick inserted in the center should come out clean. Chill completely before slicing and serving with wild blackberry sorbet! Good Stuff!

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