Best 5 Orange Ginger Rounds Recipes

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**Indulge in a Symphony of Flavors with Orange-Ginger Rounds: A Culinary Journey of Sweetness, Spice, and Refreshment**

Embark on a tantalizing culinary adventure with our delectable Orange-Ginger Rounds, a harmonious blend of zesty citrus and invigorating ginger, artfully crafted to tantalize your taste buds. These delightful treats, presented in three enticing variations, offer a symphony of flavors that will transport you to a realm of culinary bliss. From the classic Orange-Ginger Rounds, bursting with vibrant orange and ginger flavors, to the indulgent Chocolate-Dipped Orange-Ginger Rounds, where rich chocolate elevates the citrus and ginger notes, and the innovative Orange-Ginger Scones, where flaky scones embrace the vibrant citrus and ginger essence, each recipe promises a unique and unforgettable taste experience. Get ready to embark on a culinary journey that will awaken your senses and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

ORANGE-GINGER GRILLED SHORT RIBS



Orange-Ginger Grilled Short Ribs image

Provided by Bobby Flay

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

4 cups fresh orange juice
3 tablespoons packed light brown sugar
3 tablespoons tamari
1 teaspoon Sichuan peppercorns
Kosher salt and coarsely ground pepper
2 whole star anise pods
1 2-inch piece fresh ginger, sliced into rounds
1 2-pound piece boneless beef short rib, sliced against the grain into 1/4-inch- thick pieces
1/4 cup canola oil
Kosher salt and freshly ground pepper
1/4 cup finely chopped salted peanuts
2 scallions (green and pale green parts only), thinly sliced
1/2 teaspoon packed light brown sugar
Pinch of ground allspice
Pinch of ground cinnamon
Kosher salt

Steps:

  • Make the glaze: Combine the orange juice, brown sugar, tamari, peppercorns, 1/4 teaspoon salt, 1/2 teaspoon ground pepper, the anise and ginger in a medium saucepan. Bring to a boil over high heat. Reduce to a simmer and cook until reduced by half, about 15 minutes. Strain and let cool.
  • Grill the short ribs: Toss the ribs with 1/2 cup of the glaze, reserving the remaining glaze for brushing. Set aside the ribs at room temperature for 30 minutes.
  • Preheat a grill to medium high. Remove the ribs from the glaze, shaking off the excess. Brush with the canola oil and sprinkle with salt and pepper. Grill the ribs, brushing occasionally with the reserved glaze, until nicely charred but still pink in the middle, about 3 minutes per side.
  • Make the scallion-peanut relish: Combine the peanuts, scallions, brown sugar, allspice and cinnamon in a bowl and sprinkle lightly with salt. Transfer the ribs to a platter and top with the relish.

ORANGE-GINGER ROUNDS



Orange-Ginger Rounds image

Make sure the dough is well chilled. The log of orange sable dough is rolled in crystallized ginger which, when sliced, forms decorative and delicious edges around the cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 5 dozen

Number Of Ingredients 2

Orange Sable Dough
6 ounces crystallized ginger, finely chopped (about 1 cup)

Steps:

  • Place two 12-by-16-inch pieces of parchment on a work surface. Divide dough in half; form each half into a rough log on parchment. Fold parchment over dough; using a ruler, roll and press dough into a 1 1/2-inch cylinder. Wrap. Chill at least 3 hours.
  • Heat oven to 350 degrees. Line two baking sheets with parchment. Spread crystallized ginger on a work surface. Unwrap logs; roll in ginger to coat. Cut logs into 1/4-inch-thick rounds; place on sheets, spaced 2 inches apart. Bake until edges turn slightly golden, about 15 minutes. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks.

ORANGE-GINGER GRILLED BONELESS SHORT RIBS WITH GREEN ONION-PEANUT RELISH



Orange-Ginger Grilled Boneless Short Ribs with Green Onion-Peanut Relish image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 17

4 cups fresh orange juice
3 tablespoons light brown sugar
3 tablespoons tamari
1 teaspoon Schezuan peppercorns
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon kosher salt
2 whole star anise
One 2-inch piece fresh ginger, sliced into rounds
2 pound piece boneless beef short rib, sliced across the grain into 1/4-inch-thick pieces
1/4 cup canola oil
Kosher salt and freshly ground black pepper
Kosher salt
1/4 cup coarsely chopped salted peanuts
2 green onions, green and pale green part, thinly sliced
1/2 teaspoon light brown sugar
Pinch allspice
Pinch cinnamon

Steps:

  • For the orange-ginger glaze: Combine the juice, sugar, tamari, peppercorns, ground pepper, salt, anise and ginger in a saucepan. Cook over high heat, stirring occasionally, until reduced by half. Strain and cool.
  • For the grilled boneless short ribs: Toss the ribs with 1/2 cup of the glaze, reserving the remaining glaze. Set aside the ribs at room temperature for 30 minutes. Prepare the grill for direct grilling at medium-high heat. Remove the ribs from the glaze, shaking off the excess. Brush the ribs with the oil and sprinkle with salt and pepper. Grill the ribs until nicely charred and still pink in the middle, about 3 minutes each side. Brush the ribs occasionally with the reserved glaze.
  • For the green onion-peanut relish: Combine the peanuts, onions, sugar, allspice, cinnamon and sprinkle lightly with salt. Transfer the ribs to a platter and top with the green onion-peanut relish.

CHEWY GINGER SANDWICH COOKIES WITH ORANGE CREAM FILLING



Chewy Ginger Sandwich Cookies with Orange Cream Filling image

These chewy ginger sandwich cookies with orange cream filling are made with just the right amount of molasses and brown sugar to round out that classic gingerbread flavor you love, with a bright and zesty orange cream for a refreshingly modern twist.

Provided by Jocelyn Salvatoriello

Categories     Cookies

Time 1h20m

Number Of Ingredients 20

1 cup granulated sugar (for coating only)
2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 1/2 teaspoons ground ginger
1 1/4 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon cardamom (optional, but delicious)
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter (softened)
1/2 cup shortening
1 cup light or dark brown sugar (packed)
1 large egg
1/4 cup molasses
1 teaspoon vanilla extract
1/3 cup (5 1/3 tablespoons) unsalted butter (softened)
1/3 cup shortening
Zest of one large or two small oranges*
3 cups powdered sugar (sifted)
2 tablespoons milk, heavy cream, or orange juice**
1/2 teaspoon vanilla extract

Steps:

  • Prep and line: preheat your oven to 350°F and line three baking sheets with parchment paper. Place 1 cup white sugar in a small, shallow bowl and set aside.
  • Combine flour, leavener, spices, and salt: combine the flour, baking soda, spices, and salt in a small bowl and stir until well combined. Set aside.
  • Cream butter, shortening, and brown sugar: cream butter, shortening, and brown sugar (not the granulated coating sugar), using a hand or stand mixer for 1-2 minutes on medium-high until light and fluffy.
  • Add egg, molasses, and vanilla: add in the egg, molasses (grease your cup with baking spray for easy release!), and vanilla extract, and beat just until blended and smooth.
  • Add in dry ingredients: dump in the flour mixture, and mix on low speed, just until fully combined.
  • Scoop and round: scoop dough into small 1" to 1 1/2" balls, and use your hands to round them off. Set the finished ones aside on one of the prepped baking sheets while you finish scooping and rolling the rest of the dough (an ice-cream scoop works well here for easy portioning and shaping).
  • Coat in sugar: one or two at a time, roll the dough balls in the granulated sugar you set aside in the first step until well coated. Place dough balls at least 2" apart on the other prepared baking sheets.
  • Bake until crackly and set: bake for 9-11 minutes, until the cookies have flattened, crackled, and feel set on top when gently pressed (they'll still be a little soft in the centers though).
  • Cool fully before frosting: allow cookies to fully cool while you prepare the frosting.
  • Beat together all ingredients: place all frosting ingredients in a medium-sized bowl. Beat on low speed using a hand or stand mixer, just until the ingredients are roughly combined, and then 1 minute on medium speed until smooth and fluffy.
  • Marry the cookies: pair cookies according to the best matches by size and dimension on your work surface or a baking sheet with the flat bottoms facing up.
  • Fill with frosting: using a pastry bag, or a spoon/ice cream scoop and a dinner knife, top one cookie in each pair with 1-2 tablespoons of frosting each. Spread frosting into an even layer (about a 1/4" thick) until it's just shy of the edge (if piping into a neat, even layer, you don't need to spread it out any further).
  • Sandwich and enjoy! Top the frosted cookie with its partner to make a sandwich, and gently press the cookies together until the filling reaches the edge of the cookies. Allow sandwiches to sit at least 24 hours if possible before enjoying so the filling can soften your cookies to the perfect texture, then enjoy these deliciously spiced and creamy sandwiches!***

Nutrition Facts : ServingSize 1 sandwich, Calories 229 kcal, Carbohydrate 35 g, Protein 1 g, Fat 10 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 119 mg, Fiber 1 g, Sugar 28 g, UnsaturatedFat 5 g

POACHED ORANGES WITH CANDIED ZEST AND GINGER



Poached Oranges with Candied Zest and Ginger image

Categories     Ginger     Dessert     Poach     Christmas     Kid-Friendly     Orange     White Wine     Vegan     Gourmet     Fat Free     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 10 to 12 servings

Number Of Ingredients 8

1 (2-oz) piece fresh ginger (2 to 3 inches long)
12 navel oranges (preferably small)
1 1/2 cups water
2 cups sugar
1/4 teaspoon salt
1 1/2 cups dry white wine
1 cup fresh orange juice
1/2 cup plus 2 tablespoons Grand Marnier

Steps:

  • Peel ginger and halve crosswise. Cut pieces lengthwise into 1/16-inch-thick slices, then cut slices into 1/8-inch-wide julienne strips and transfer to a 2-quart heavy saucepan.
  • Remove zest from 3 oranges in long wide strips with a vegetable peeler, removing any white pith from zest with a paring knife, and add to ginger in pan. Fill pan three-fourths full with cold water and bring to a boil. Boil 1 minute, then drain in a sieve. Return zest and ginger to pan and refill with cold water. Bring to a boil, then reduce heat and simmer, uncovered, 10 minutes. Drain zest and ginger. Repeat simmering with more cold water for another 10 minutes, then drain.
  • Bring 1 1/2 cups water, 1 cup sugar, and salt to a boil in saucepan, stirring until sugar is dissolved. Add zest and ginger and gently simmer, uncovered, stirring occasionally, until zest and ginger are completely translucent and syrup is thickened, 15 to 20 minutes. Drain candied zest and ginger in a sieve, discarding syrup.
  • Meanwhile, cut 1/2 inch from top and bottom of all oranges with a sharp knife, exposing fruit at both ends. Cut peel and pith from sides (leaving no white parts) with paring knife, trimming fruit if large (but retaining orange shape) to 2 1/2 to 2 3/4 inches wide at middle. Discard trimmings.
  • Bring wine, orange juice, 1/2 cup Grand Marnier, and remaining cup sugar to a boil in a deep 12-inch heavy skillet, stirring until sugar is dissolved, then boil 3 minutes. Add oranges, arranging in 1 layer, and simmer, covered with a tight-fitting lid, 10 minutes. Transfer oranges with a slotted spoon to a serving dish, inverting them (so syrup coats oranges). Add candied zest and ginger to syrup and boil over moderate heat, uncovered, until syrup is thickened and mixture is reduced to about 1 1/4 cups, 10 to 15 minutes. Remove from heat and stir in remaining 2 tablespoons Grand Marnier.
  • When oranges are cool enough to handle, cut each crosswise into thirds on a cutting board, then reassemble "whole" in serving dish. Spoon zest mixture, including syrup, over oranges, arranging zests and ginger decoratively over them. Chill oranges in serving dish until cold, at least 1 hour.
  • Just before serving, spoon syrup in dish over oranges to coat. Serve chilled or at room temperature.

Tips:

  • Use fresh and ripe oranges for the best flavor.
  • Grate the orange zest finely to release the most flavor.
  • Be sure to remove the white pith from the oranges before slicing them, as it can be bitter.
  • Use a sharp knife to cut the oranges into even rounds.
  • If you don't have a candy thermometer, you can test the syrup by dropping a small amount into a glass of cold water. If the syrup forms a soft ball, it is ready.
  • Store the orange-ginger rounds in an airtight container at room temperature for up to 2 weeks.

Conclusion:

Orange-ginger rounds are a delicious and versatile treat that can be enjoyed in many ways. They can be eaten on their own, used as a topping for yogurt or oatmeal, or added to baked goods. They are also a great gift for friends and family. With their bright citrus flavor and hint of ginger, orange-ginger rounds are sure to please everyone who tries them.

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