With the arrival of a bold bouncing New Year and opportunities for a fresh start—despite rising uncertainties with an ongoing pandemic–we at ADRLF are determined to keep the festive spirit alive, safely of course. And what better way to ensure a safe, healthy, and happy holiday than to infuse liver-friendly goodness into our holiday menu! On top of our must-have list is ginger—with its rich flavor, unique fragrance, and timeless medical benefits. Ginger is known to help with stomach and digestion issues, reduce blood sugar, and lower cholesterol levels. For the liver, specifically, ginger is a powerful antioxidant that helps inhibit inflammation and protects the liver against toxins like alcohol, thereby supporting liver health.

As we celebrate safely with family and friends this holiday, consider tapping into these unique twists on ginger for delicious and healthy holiday treats!

Desserts

Gingerbread Cheesecake Trifle (from https://www.lifeloveandsugar.com/)

INGREDIENTS:

16 oz cream cheese, room temperature

3/4 cup sugar

1 tsp ginger

1 tsp cinnamon

pinch of cloves

2 tbsp molasses

3 tbsp milk

20 oz cool whip, divided

14 oz gingerbread cookies (I used about 2 1/2 boxes of these cookies)

1 cup caramel sauce, divided

INSTRUCTIONS:

1. In a large bowl, beat cream cheese and sugar until smooth.

2. Add ginger, cinnamon, cloves, molasses, and milk, and mix until smooth.

3. Stir in 8 oz of Cool Whip (or homemade whipped cream).

4. In a large trifle dish, break up gingerbread cookies to make an even layer.

5. Top cookies with half of the cream cheese mixture.

6. Top cream cheese mixture with 1/2 a cup of caramel sauce.

7. Top caramel sauce with about 6 oz of Cool Whip (or homemade whipped cream).

8. Repeat steps 4-7, then finish off trifle with gingerbread crumbs.

9. Refrigerate until ready to serve, at least 4 hours. Can be made the night before and refrigerated overnight.

Turmeric Ginger Honey No-Churn Ice Cream (from  https://www.sugarlovespices.com/)

INGREDIENTS:

2 cups of whipping cream, cold

14 ounces (395 g) sweetened condensed milk

1-2 Tbsp honey

1 1/2 tsp turmeric

1 tsp fresh ginger, minced

2 drops pure vanilla extract

1/2 tsp cardamom

1/2 tsp cinnamon

a pinch of mild chili powder

a pinch of white pepper

INSTRUCTIONS:

1. In a large bowl, beat the cold whipping cream to stiff peaks, but be careful not to overwhip (the cream has to be thick enough to hold its shape but still with a smooth texture).
2.   Add the condensed milk and gently fold in with a spatula.
3. Add the vanilla, minced fresh ginger, and spices, gently folding in, slowly incorporating everything together so the cream stays light and aerated.
4.  Transfer the mixture to a loaf tin or glass container and freeze for at least 6 hours, or overnight.

Eggnog Gingersnap Custard Tart  (from https://www.hannaford.com/)

INGREDIENTS:

8 oz. gingersnap cookies, finely crushed (about 2 cups) (Crust)

1 tbsp sugar (Crust)

1/4 cup (1/2 stick) unsalted butter, melted (Crust)

additional ginger cookies or gingerbread people cookies for garnish (Crust)

4 egg yolks (Filling)

1/2 cup sugar (Filling)

3 tbsp cornstarch (Filling)

1/8 tsp salt (Filling)

2 cups whole milk (Filling)

2 cups heavy cream, divided (Filling)

1/4 cup strong black tea (Filling)

11/2 tsp vanilla extract (Filling)

1/2 tsp ground or freshly grated nutmeg, divided (Filling)

INSTRUCTIONS:

1. Place the rack in the middle of the oven. Preheat oven to 350 degrees F. Place a 10-inch pie pan or a 91?2-inch round tart pan with a removable bottom on a baking sheet.

2. Prepare the crust. In a small bowl, combine gingersnap crumbs, sugar, and melted butter. Spread mixture around bottom and sides of tart pan. Use a flat-bottomed glass to press the crumbs into place. Use your thumbs or a soup spoon to press crumbs firmly up the sides of the pan. Bake tart shell for 6 minutes. Remove shell from oven and allow it to cool completely. The shell can be tightly wrapped and stored at room temperature for 24 hours.

3. Prepare the filling. In a large bowl, whisk together egg yolks, sugar, cornstarch, and salt. Set aside.

4. Pour milk and 1 cup of heavy cream into a large saucepan. Heat mixture over medium-high heat until small bubbles form around the perimeter of the pan, about 3 to 4 minutes. Whisk the hot mixture into the egg mixture, 1/2 cup at a time. When all the dairy is incorporated, pour the mixture back into the pan and cook over medium-high heat, stirring constantly. The custard will thicken as it cooks. Bring to a boil, stirring, and maintain the boil for 1 minute. This process will take 4 to 5 minutes. Remove from heat and cool in pan for 5 minutes.

5. Whisk in tea, vanilla, and 1/4 tsp. of the nutmeg. Cool custard to room temperature — cover with plastic wrap pressed into the top of the custard so that it does not form a skin.

6. In a medium bowl, use an electric mixer on medium-high to whip the remaining 1 cup cream until it forms stiff peaks; be careful not to overbeat. Gently fold whipped cream into cooled custard. Pour custard into prepared crust, smoothing the surface, and sprinkle remaining 1/4 tsp. nutmeg over surface of the tart. Refrigerate until chilled, at least 2 hours, and up to overnight. Serve cold. If desired, garnish with ginger cookies.

Drinks

Sparkling Ginger Cranberry Mocktail (from www.thespeckledpalate.com)

INGREDIENTS:

2 oz. unsweetened cranberry juice

4 oz. ginger beer

Fresh cranberries, for garnish

2 tbsp granulated sugar

1 tbsp orange zest

INSTRUCTIONS:

1. On a small plate, combine the sugar with the orange zest. Stir them together until combined, and set aside.
2. Slice an orange with a sharp knife, and cut into a wedge.
3. Run the wedge around the rim of your glass. Make sure the entire rim is damp, as the orange sugar won’t stick if it’s not.
4. Dip the rim into the orange sugar on the plate, moving the glass until all parts are coated.
5. Using a jigger or a liquid measuring cup, measure out the cranberry juice and pour it into the glass.
6. Pour the ginger beer on top of the cranberry juice, and stir.
7. Garnish with fresh cranberries, and enjoy immediately!

Ginger Beer Lemon Drop Cocktail (from https://www.tablespoon.com/)

INGREDIENTS:

1/2 oz fresh lemon juice

1 tsp honey

2 oz lemon vodka

5-6 oz ginger beer

Lemon slice with sugar, for garnish

INSTRUCTIONS:

1. In a cocktail shaker, combine lemon juice, honey, and vodka with ice. Shake together to chill and mix.
2. Strain into a cocktail glass with fresh ice. Top with ginger beer and garnish with a lemon slice.

Enjoy these must-try recommendations with some well-deserved downtime to kick off the new year. As we step into 2022,  your friends at ADRLF wish you and yours a safe, healthy, and abundant year ahead!!!

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To learn more about liver health and disease treatment, click here.