You are browsing the archive for 2008 January 04.

← Previous Entries

by danky

Ginger Pear Sauce Recipe

January 4, 2008 in Recipes by danky

The following sauce is a variation on applesauce and can be served on its own or as an accompaniment to meats.

Makes about 4 cups.

INGREDIENTS

  • 10 small ripe pears (about 3 pounds)
  • 1 cup pear nectar
  • 4 dried pear halves, chopped (available at health foods stores and
  •  specialty foods shops)
  • 1/4 cup sugar, or to taste
  • 2 tablespoons unsalted butter
  • 1 tablespoon julienne strips peeled fresh ginger
  • 1 tablespoon fresh lemon juice
  • 1 cinnamon stick
  • 1 teaspoon vanilla

  • DIRECTIONS

    Peel, core, and finely chop fresh pears. In a saucepan simmer fresh pears, nectar, dried pears, sugar, butter, ginger, lemon juice, cinnamon stick, and a pinch of salt until pears are tender, about 25 minutes. Remove pan from heat and stir in vanilla. Discard cinnamon stick.

    Force pear mixture through a food mill or ricer, or in a food processor purée to desired consistency.

    • Share/Bookmark

    • Tags: , ,
    No Comments »

    by danky

    Ginger Shallot Marmalade Recipe

    January 4, 2008 in Recipes by danky

    Can be prepared in 45 minutes or less.

    Makes about 1 cup.

    INGREDIENTS

  • 10 shallots, sliced thin lengthwise
  • 2 tablespoons julienne strips peeled fresh ginger
  • 2 tablespoons unsalted butter
  • 1 garlic clove, cut into thin strips
  • 1/2 cup chicken broth
  • 1/3 cup balsamic vinegar
  • 1/4 cup honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

    DIRECTIONS

    In a heavy 10-inch skillet (preferably cast-iron) cook shallots and ginger in butter over moderate heat, stirring frequently, until pale golden, about 12 minutes. Add garlic and cook, stirring, 1 minute. Increase heat to moderately high and stir in a remaining ingredients. Cook mixture, stirring frequently, until syrup and almost all liquid is absorbed, about 12 minutes. Marmalade keeps, covered and chilled, up to 2 weeks.

    Serve marmalade with meat, poultry, fish, or vegetables.

    • Share/Bookmark

    • Tags: , ,
    No Comments »

    by danky

    Coconut Gingerroot Rice Recipe

    January 4, 2008 in Recipes by danky

    Can be prepared in 45 minutes or less.

    Serves 4.

    INGREDIENTS

  • 2 tablespoons vegetable oil
  • 1 tablespoon julienne strips peeled fresh ginger
  • 1 1/2 cups long-grain rice, rinsed well in several changes of water and
  •  drained
  • 1 3/4 cups water
  • 1/3 cup canned unsweetened coconut milk
  • 1 small bay leaf
  • 1/2 teaspoon salt
  • tabasco to taste
  • 2 scallions, minced
  • 2 tablespoons minced fresh coriander

    DIRECTIONS

    In a medium saucepan heat oil over moderately high heat until hot but not smoking and sauté ginger, stirring frequently, 2 minutes. Add rice and cook, stirring, 2 minutes. Add water, coconut milk, bay leaf, salt, and Tabasco and bring mixture to a boil. Reduce heat to low and cook, covered, 20 minutes, or until rice is tender and liquid is absorbed.

    Remove pan from heat and sprinkle rice with scallions and coriander. Let rice stand 5 minutes and fluff with a fork. Discard bay leaf.

    • Share/Bookmark

    • Tags: , ,
    No Comments »

    by danky

    Strawberry Mousse Parfait Recipe

    January 4, 2008 in Recipes by danky

    Active time: 20 min Start to finish: 1 hr

    Makes 1 serving.

    INGREDIENTS

    • 1 1/3cups quartered strawberries (from 6 oz)
    • 1tablespoon sugar
    • 1teaspoon fresh lemon juice
    • 3/4teaspoon unflavored gelatin (from 1 envelope)
    • 1 1/2tablespoons water
    • 1/3cup well-chilled heavy cream
    • 3butter cookies, coarsely crushed (1/4 cup)

    DIRECTIONS Mash 1 cup quartered strawberries with sugar and lemon juice in a bowl using a fork. Cut remaining strawberries into 1/4-inch dice and reserve.

    Sprinkle gelatin evenly over water in a very small saucepan and let stand 1 minute to soften, then warm over low heat, stirring until gelatin is dissolved. Stir gelatin mixture into mashed strawberries.

    Set bowl in a larger bowl of ice and cold water and stir frequently until a spoonful of gelatin mixture holds its shape briefly before dissolving back into mixture, about 5 minutes.

    Beat cream in another bowl with a whisk until it just holds stiff peaks. Fold 1/2 cup whipped cream into gelatin mixture, then fold in 1/4 cup diced strawberries (reserve remainder for topping).

    Spoon one third of strawberry mousse into a glass and sprinkle evenly with half of cookie crumbs, then top with half of remaining mousse and all of remaining cookie crumbs. Top with remaining mousse, whipped cream, and strawberries, then chill until set, about 30 minutes.

    • Share/Bookmark

    Tags: , , ,
    No Comments »

    by danky

    Carrot and Beet Salad with Ginger Vinaigrette Recipe

    January 4, 2008 in Recipes by danky

    Can be prepared in 45 minutes or less.

    Serves 6.

    INGREDIENTS

  • 1/4 cup minced shallot
  • 2 tablespoons minced peeled fresh ginger
  • 1 garlic clove, minced
  • 1/4 cup rice vinegar (available at asian markets and
  •  some supermarkets)
  • 1 tablespoon soy sauce
  • 1/2 teaspoon asian (toasted) sesame oil
  • tabasco to taste
  • 1/2 cup olive oil
  • 4 cups finely shredded carrots
  • 4 cups finely shredded peeled raw beets (about 3/4 pound)
  • spinach leaves, washed thoroughly, for garnish if desired

  • DIRECTIONS

    In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.

    In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves.

    • Share/Bookmark

    • Tags: , , , ,
    No Comments »

    ← Previous Entries