Ginger Lover's Spice Bars
These festive cookie bars are easy to make–be sure to have everything readily available for quick mixing. They taste even better as they age.
1. Preheat oven to 350 F (180 C) and oil a 9 x 13-in (23 x 33-cm) baking pan. Sift together in a large mixing bowl:
4 cups (1 L) organic whole wheat flour
1 Tbsp (15 mL) cinnamon powder
1/2 tsp (2 mL) cardamom powder
1/4 tsp (1 mL) clove powder
1 Tbsp (15 mL) baking powder (non-alum)
Divide this dry mixture in half and set half aside.
2. In a large sauce pan, heat together until butter is melted and the mixture is all gooey and liquid, but do not allow to boil:
1 1/2 cups (355 mL) honey
1/2 cup (125 mL) molasses or maple syrup
5 Tbsp (75 mL) butter
2-in (5-cm) piece fresh ginger root, grated
Zest (finely grated peel) of one organic lemon
Add hot honey to half of sifted flour mixture and stir well to make a thick, sticky batter.
3. Add to batter:
1 cup (250 mL) crystallized ginger, chopped
1 cup (250 mL) raisins
1 cup (250 mL) raw pecans, coarsely chopped
Mix well. Add remaining flour mixture 1/2 cup (125 mL) at a time until well mixed.
Spoon and pat dough evenly into pan to about 1/2-in (1.3-cm) thick. Bake in preheated oven for 20-25 minutes. Bars will be very soft after baking and will harden as they cool. Remove from pan while still warm; slice into 3 x 1-in (8 x 2.5-cm) rectangles. Cool thoroughly and store in tightly closed tin. Makes about 36 bars.
Sweet Ginger Tea
This hot and sweet ginger tea will get your “chi” life force energy flowing more freely.
In a stainless steel or glass pot, bring 2 cups (500 mL) filtered water to a boil. Grate a 2-in
(5-cm) piece of unpeeled organic ginger root into a teapot. Add 2 Tbsp (30 mL, or
to taste) honey or maple syrup to ginger. Pour boiled water into teapot and stir well until honey is dissolved. The ginger will float to the top. Cover teapot and let steep for 10 minutes. Sip slowly and feel the glow ginger brings. Makes 2 cups (500 mL).
source: "Ginger Garlic Gourmet", alive #289, November 2006
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.