RUM SPIKED GINGER BEER COCKTAILS
In a pitcher, combine 6 ounces of dark rum and 1/4 cup fresh lime juice. Refrigerate. Add two 12 ounce bottles of chilled ginger beer and divide among glasses.
Garnish each with a lime wedge.
Enjoy!
Recipe adapted from Every Day with Rachael Ray
www.rachaelraymag.com/recipes/
GINGER PARSNIP SOUP WITH BACON PARMESAN CRISPS
1 onion, chopped
2 celery ribs, chopped
1 tablespoon olive oil
1 tablespoon grated fresh ginger
2 tablespoons maple syrup
14 ounces of chicken broth
1 pound of parsnips, peeled and chopped
1/4 to 1/2 cup of half and half
salt and pepper to taste
Bacon Parmesan Crisps - recipe to follow
Saute onion and celery in hot oil in a saucepan over medium heat, 5 to 6 minutes or until tender. Stir in ginger and maple syrup, and saute for 1 to 2 minutes. Stir in broth and parsnips, cover and bring to a boil over medium high heat.
Reduce heat to medium low, and simmer for 18 to 20 minutes or until parsnips are tender. Remove from the heat and let cool for 10 minutes.
Process parsnip mixture with an immersion blender until smooth. Stir in half and half, cook over low heat for 2 to 4 minutes or until thoroughly heated. Season with salt and pepper to taste.
Serve with Bacon Parmesan Crisps.
BACON PARMESAN CRISPS
French baguette slices, 1/2 inch thick
olive oil
slices of parmesan cheese
cooked bacon slices
salt and pepper to taste
Heat oven to 400F. Arrange bread slices on a baking sheet, drizzle with olive oil, bake for 5 to 8 minutes, until lightly browned.
Place a piece of cheese and a third of a slice of bacon on each bread slice, season with salt and pepper to taste.
Bake for 5 minutes.
Enjoy!
Recipe adapted from Southern Living, February 2010
www.southernliving.com/food/
ARUGULA PEAR SALAD WITH SMOKED PROVOLONE AND GINGER PEAR DRESSING
1/4 cup plus 2 tablespoons ginger and pear preserves
1/2 cup pear infused white balsamic vinegar
1 shallot, diced
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
4 to 6 cups arugula
2 pears, cut into wedges
8 slices of smoked provolone cheese
1/4 cup chopped toasted walnuts
Process the ginger pear preserves, vinegar, shallot, mustard, salt and pepper in a food processor, 30 seconds to 1 minute or until smooth. Pour olive oil in, processing until smooth.
Transfer to a bowl, set aside.
Place arugula on serving plates, top with pears, provolone and walnuts.
Drizzle with vinaigrette.
Enjoy!
Recipe adapted from Southern Living, December 2012
www.southernliving.com/food/
PORK CHOPS WITH PEAR AND GINGER SAUCE
5 pork chops
salt and freshly ground black pepper to taste
2 teaspoons oil
3 tablespoons apple cider vinegar
2 tablespoons sugar
2/3 cup white wine
1 cup chicken broth
1 pear, peeled, cored and sliced lengthwise
1 tablespoon grated ginger
6 green onions, thinly sliced
2 teaspoons cornstarch, mixed with 2 teaspoons of water
Season pork with salt and pepper. Heat oil in a large non-stick skillet, over medium-high heat. Add pork and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate to keep warm.
Add vinegar and sugar to the pan, stir to dissolve the sugar. Cook over medium-high heat for about 10 to 20 seconds, until the syrup turns a dark amber color. Pour in the wine and bring to a simmer, stirring. Add broth, pears and ginger, bring to a simmer. Cook, uncovered, turning pears occasionally, for 5 minutes. Add green onions and cook until the pears are tender, about 2 minutes more. Add the cornstarch mixture and cook, stirring until lightly thickened. Reduce heat to low and return the pork and any accumulated juices to the pan, turn to coat with the sauce.
Enjoy!
Recipe adapted from The Morning News, January 2005
GINGERED GREEN BEANS
2 pounds whole green beans, trimmed
6 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon ground ginger
1 teaspoon crushed red pepper
salt
In a large pot of boiling salted water, cook the beans until crisp tender, about 4 minutes. Drain the beans and pat dry.
In a large skillet, heat the olive oil. Add the garlic and cook over moderately high heat until fragrant, about 30 seconds. Stir in the ground ginger and crushed red pepper, then add the beans. Season with salt and stir fry until the garlic is lightly browned and the beans are tender, 2 to 3 minutes. Transfer the beans to a platter and serve.
Enjoy!
Recipe adapted from Food and Wine, December 2010
www.foodandwine.com/recipes
EASY GINGERBREAD
1 teaspoon powdered ginger
1 1/4 cups flour
1/2 cup butter
1/2 cup brown sugar
1/2 cup molasses
1 egg, well beaten
1 teaspoon baking soda
1/2 cup boiling water
Heat oven to 350F.
Grease a loaf pan.
Sift ginger and flour together. In a large bowl, beat the butter and brown sugar until well combined. Add flour mixture and blend well. Beat in molasses and egg.
Dissolve baking soda in boiling water, add to batter and mix well. Pour into prepared pan, and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Enjoy!
Recipe adapted from The Arkansas Democrat Gazette, November 2003
www.arkansasonline.com/news/features/food/
GINGER OAT CRUNCH
150 grams of butter
1 tablespoon golden syrup
1 cup brown sugar
1 cup rolled oats
1 cup desiccated coconut
1 cup self raising flour
2 teaspoons ground ginger
GINGER ICING
125 grams butter
1 tablespoon golden syrup
1 1/2 cups icing sugar
2 teaspoons ground ginger
40 grams of crystallised ginger
Heat oven to 180C.
Melt together butter, golden syrup and brown sugar. Mix all dry ingredients together in a bowl, pour over butter mixture and stir thoroughly. Press mixture into a 19 by 26 centimeter tin, well greased.
Bake for 20 minutes until a light golden color. Allow base to cool until just warm.
TO MAKE THE GINGER ICING
Melt butter and golden syrup, mix in icing sugar and ginger to make a smooth icing, adding extra icing sugar if needed. Spread icing over base.
Chop crystallised ginger and scatter over icing. Allow to set and then cut into pieces.
Enjoy!
Recipe adapted from New Zealand Womans Weekly, July 2010
http://www.nzwomansweekly.co.nz
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