I have always made my own cranberry sauce and this one is another version. The ginger, orange and maple syrup brings it up another level. It is easy and everyone will enjoy it. Serve with turkey or ham. Yummy.
- 1 cup water
- 1 cup sugar
- 1/2 cup fresh orange juice
- 12 oz. fresh cranberries, rinsed
- 1/2 cup pure maple syrup
- 1 tbsp. grated orange rind
- 4 tbsp. crystalized ginger, diced
- 1/2 cup diced pecans
- 2 tbsp. Grand Marnier liqueur
In a large saucepan, combine the sugar with the water and orange juice. Simmer over medium heat for about 5 minutes. Add the berries and cook until they start to pop open. Now stir in the maple syrup, orange rind and ginger. Simmer for a further 5 minutes. Add the pecans, stir in and remove from heat. Stir in the Grand Marnier.
Cool until warm, ladle in sterilzed jars, cap and now cool completely.
Store until ready to serve. The sauce will thicken on its own while chilling.
You will never buy another can of cranberry sauce again. Promise…..
Fresh Fig And Pear Strudel With Ginger Cream
Okay….so you are going to show off tonight. Why not? Do this and you will be…
Serves 8
- 1 1/2 lbs. fresh figs, stemmed, cut into 6 wedges each
- 1 1/2 lbs firm but ripe Anjou pears, peeled cored and cut into 1/2 inch pieces
- 1/2 cup sugar
- 1/2 cup frozen cranberry-raspberry concentrate, thawed
- 1 tsp grated lemon peel
Preheat oven to 250 degrees. Generously butter a large baking sheet. Place the fruit pieces on the baking sheet, sprinkle with sugar and roast for about twenty minutes until tender and just starting to brown. Remove from oven and transfer the fruit to a bowl to cool. Stir in the concentrate and lemon zest and chill until cold.
Strudel
- 6 tbsp dried bread crumbs
- 4 tbsp sugar
- 1 1/2 tsp cinnamon
- 10 thawed phyllo sheets
- 1 1/2 sticks unsalted butter, melted
Butter another baking sheet. Mix the crumbs, three tbsp of sugar and one tsp cinnamon in a bowl. Place a clean kitchen towel on work surface. Place one phyllo sheet on towel with short edge toward edge of work surface. Be sure to cover the remaining phyllo sheets with a damp tea towel so they don’t dry out.
Brush phyllo sheet with some melted butter, sprinkle with one-eighth bread crumb mixture. Repeat this with two more phyllo sheets, first the butter then one-eighth of crumb mixture each. Top with the fifth phyllo sheet and brush with melted butter. With a slotted spoon, place one-half of the mixture along one short side of pastry stack. Be sure to leave a one inch border along the long sides. Sprinkle one-half tbsp sugar and one-quarter tsp over the fruit mixture.
Brush folded sides with butter. With short sides, start rolling being sure to enclose all the fruit. Brush all over with melted butter and place strudel with seam side down on baking sheet. Repeat the very same procedure with the second strudel.
This can now be wrapped with plastic wrap and stored in the fridge.
To bake, position rack in centre of the oven and preheat to 350 degrees.
Once again, brush the strudel with melted butter and bake about twenty minutes until golden in colour. Cool this for about ten minutes. Cut with a serrated knife on the diagonal, discarding the ends (yes, you can taste). Stand one piece on each plate and put a dollop of ginger cream on the side of the strudel. Serve this dessert warm.
Ginger Cream
- 1/4 cup water
- 3 tbsp minced peeled ginger
- 2 1/4 tbsp Berry sugar
- 1 cup whipping cream
Combine the water and ginger in a small saucepan and stir over medium heat until the sugar melts. Simmer this now for about five-six minutes until it becomes syrupy. In a medium bowl whip the cream until stiff peaks form and carefully fold in the ginger mixture.
This can be made earlier in the day (about four hours before) and kept chilled in the fridge.
After serving this, your guests will have gone home, picked up their sleepingbags and returned. They really will not want to leave.
Gingerbread Pancakes
A refreshing spiciness in the morning that is heightened with a warm lemon sauce. Yummy flavours.
- 1 cup milk
- 6 large eggs
- 2 tsp. molasses
- 1 1/2 cups flour
- pinch of salt
- 2 tbsp. sugar
- 2 tsp. ground ginger
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ground cloves
- 6 tbsp. butter
In a large bowl, beat the milk and eggs together. Add molasses and 2 tbsp. of water and stir.
Mix the dry ingredients together, cut in the butter until it resembles course crumbs, adding additional water until the batter is smooth. Heat and oil griddle. Ladle the batter onto the griddle and when bubbles start to form, flip them over.
Sauce
- 1 cup sugar
- 2 tbsp. cornstarch
- 1/2 cup water
- 1/4 cup butter
- 2 tbsp. grated lemon rind
- 1/4 cup lemon juice
Combine sugar and cornstarch in a saucepan. Gradually stir in the water, bringing to a boil. Cook, stirring constantly for 5 minutes until thickened. Remove from heat, add the butter, rind and juice. Mix well until the butter has melted. Keep warm.
Pumpkin Gnocchi
When we were in Maui, I mentioned the pumpkin gnocci as being so superb and now….guess what? Here is a recipe. It is soooooo yummy!
- 1 large white potato
- 1 cup pure pumpkin (not pie mix) puree
- 1 egg yolk
- pinch of salt
- 1/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1 1/2 cups flour
- 3 tbsp. butter
- 4 leaves fresh sage
Peel the potato and cook as normal until fork tender. Drain and place in the fridge until cool enough to handle. Put the potato through a potato ricer.
Measure out 1 cup of lightly packed potato; use the balance for another recipe or save for lunch. Your call.
Mix the potato with the pumpkin, egg yolk and spices in a small bowl. Add the flour slowly until mixed. The dough, at this point should be smooth and barely sticky. If you find it is too sticky, just add a tbsp. of flour. Transfer to a floured surface and knead the dough 3-4 times and cut into three portions. Roll out until you have a 6 inch rectangle and about 1/2 inch thick. Cut into 1 1/2 – 2 inch logs. Repeat for the other two logs.
In a pot of boiling water, put in about half of the gnocci and cook until they float to the top (about 3 minutes). Put in a bowl and cover to keep warm. Repeat with the balance of the gnocci.
In a fry pan put a generous dollop of butter. When melted and bubbly, drop the gnocci in (not too crowded) and when it starts to get lightly golden, turn them over.. Don’t cook until they are crispy or you lose the wonderful texture you are looking for.
Remove the gnocci from the frypan and put in a bowl and cover. Take 4 fresh sage leaves and tear into pieces. Stir these in the butter remaining in the pan until you can begin to smell their fragrance. Remove the leaves and pour the butter over the gnocci, top with some grated nutmeg and serve immediately. Good grief, just typing this recipe up is making my mouth water. So luscious, so perfect. So yummy.
Gingerbread Waffles
I know, I know…..another recipe for waffles, BUT it is a really nice one! Ya gotta try it.
- 1 cup flour
- 1 1/2 tsp. baking powder
- 1 tsp. ginger
- 3/4 tsp. cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp. baking soda
- 1/4 tsp. dry mustard
- pinch of salt
- 1/3 cup packed brown sugar
- 1 egg separated
- 1/4 cup molasses
- 3/4 cup buttermilk
- 3 tbsp. melted butter
- 1/3 cup chopped pecans
- 1/8 tsp. cream of tartar
- 1 tbsp. candied ginger
- 1 1/2 cups whipping cream
In a bowl combine the first eight ingredients. In a large bowl, beat the brown sugar with the egg yolk until fluffy, then add the molasses, buttermilk and butter. Stir into the dry ingredients until combined. Stir in the pecans.
In a small bowl, beat the egg white and cream of tartar until soft peaks form. Gently fold into the batter.
Bake in a preheated waffle iron until golden brown In a blender, chop the candied ginger until fine.
Whip the cream until soft peaks form and fold in the candied ginger. Top waffles while still warm.
Macadamia Nut Chicken Breast
Macadamia nuts are wonderful to use and really works with the chicken and ginger.
Serves 4
- 1 cup soy sauce
- 4 tbsp. dark brown sugar
- 1 1/2 tbsp. grated ginger
- 1 tbsp. minced garlic
- 1/2 cup Chardonnay white wine
- 4 chicken breasts
- 1 1/2 cups panko crumbs
- 1 1/2 cups finely chopped macadamia nuts
- 1 1/4 cup flour
- 3 eggs, whipped
- 3/4 cup good olive oil
- 3 carrots each person, steamed, some green stem attached
Preparation:
Combine first 5 ingredients and whisk lightly until sugar has dissolved. Wash chicken with cool water and pat dry. Place in the marinade for about 1 hour.
Mix the panko crumbs and nuts. Remove chicken from marinade and pat dry to remove excess liquid. Dip chicken in the flour, then into the egg white. Now dip in the panko crumbs and nuts, pressing firmly so it sticks to the chicken. Lighly coat a fry pan with olive oil and saute chicken until fully cooked, but don’t overcook. If you need to, add more oil.
When plating, slice each breast and lay out on the plate. Add steamed carrots (3 each) and be sure to leave about 1 inch of green stem on.
Now watch who will want to lick their fingers, they will do it slyly.
This is truly over the moon to eat.
Pear and Gouda Soup
This is one soup that has an intriguing taste and is easy to make. Read it through first and then, in a loud voice, proclaim ‘damn I can do this”. That is the whole motto of this site.
Try new things, have fun and reap the rewards for a job well done.
You will need:
- 2 ripe Bartlett pears, peeled, cored and chopped coarsely
- 1 1/2 cups vegetable stock
- 1 tsp. minced fresh ginger
- 1/4 tsp. freshly grated nutmeg, plus extra
- 1/2 red-skinned red pear, not peeled, cored and julienned
- 2 tbsp. freshly squeezed lime juice
- 2 tbsp. toasted pecans
- 2 tbsp. coarsely chopped dried cranberries
- 2 tbsp. unsalted butter
- 2 tbsp. flour
- 1 cup milk
- 4 oz. baby Gouda cheese, cut into small pieces (3/4 cup)
- 1/2 cup Piesporter wine or apple juice
- salt and pepper to taste
Combine the Bartlett pears, vegetable stock, nutmeg and ginger in a large saucepan over high heat and bring to a boil. Reduce the heat and let it simmer until the pears become tender. (about 10 minutes). Set aside to cool.
In a small bowl, make a salsa by gently stirring to gether the red julienned pear, lime juice, pecans, cranberries and a dash to nutmeg. Set this aside.
In a small saucepan, melt the butter over a low heat. Add the flour, stirring until smooth but do not burn. Slowly whisk in the milk, stirring constantly until it thickens. Add the cheese to the milk mixture until melted. Set aside.
To finish this, puree the pear mixture with the vegetable stock until completely smooth. Return the mixture to the large saucepan and add the cheese mixture, stirring constantly until heated through. Gradually add the wine or apple juice and heat through. Do not boil.
To serve, use your prettiest bowl and fill each one equally. Top the soup with a light sprinkle of freshly ground nutmeg – not too much-and a spoonful of the salsa.
This makes 4 – 6 servings. This is definitely a ‘lick the bowl’ kind of soup. It is not too sweet but in rich in flavour and texture.
Take your time with this course. Everyone will want to enjoy it fully and, of course, compliment you through the roof.
Summer Melon Soup
You may think you don’t like cold soups, but let me assure you, once you have tried them I think you will agree just how fabulous they are. You only have to make sure the melons are fully ripe but not too mushy or hard. (think of the three bears and the bowl of porridge).
This serves 6
- 8 cups of ripe honeydew melon, chopped
- 1 1/2 tsp. finely grated fresh ginger
- juice of 1 whole lemon
- 1 tsp. Fruit Fresh (ascorbic acid)
- 1 cup frozen apple concentrate
- 1/2 cup Piesporter wine
- 2 melon slices per person, chopped fine
Preparation :
Place all the ingredients in a blender and blend until smooth. Strain into a bowl, cover and keep in the fridge until ready to serve. This soup must be served cold.
Ladle even portions into your prettiest bowls. Spoon a few peices of chopped melon in the center of the soup.
In a word: yummy!
Papaya and Shrimp Salad
What a wonderful way to spoil your guests with this offering
Serves 4-6
- 2 ripe papayas
- 1 head of butter lettuce
- 1 1/2 lbs. large cooked shrimp
- 1 cup mayonnaise (not salad dressing)
- 1/4 tsp. ground ginger
- 1/2 tsp. curry powder
- 1 1/2 tsp. honey (to taste)
Wash and pat dry lettuce. Take one large or two small leaves and place on salad plates. Next, peel and slice papayas, arranging on top of the lettuce.
Arrange the shrimp on top and drizzle the dressing over the salad, using it all.
This is a lick the plate kind of salad, it is so good.
This will be book marked as a favourite for years to come.
Ginger Lamb in Teriyaki Sauce
This is a slightly different taste for lamb. Try it and see if you agree with my husband. It is a great flavour.
- 1 boneless lamb loin
- 2 tsp. Finely grated ginger
- 1 1/2 tbsp. dark brown sugar
- 2 tbsp. soy sauce
- 1/4 cup white wine
- 1 tbsp. olive oil
Combine all the ingredients and pour over boneless lamb loin, toss to coat and let aside for about 10-15 minutes.
In a very hot frypan cook the lamb about 3-4 minutes on each side. Add the marinade and cook for only 1 minute more.
Serve with steamed rice or baby potatoes and greens.
Pumpkin Pie
This will make two pies: if you only need one, freeze the second or invite a friend for coffee.
- 4 eggs
- 1-796 ml can of pure pumpkin (E.D.Smith is the best)
- 2 cups packed dark brown sugar
- 2 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/2 tsp. grated candied ginger (usually one piece is more than enough)
- pinch of salt
- 1 1/2 cups evaporated milk
- 2 from scratch pie crusts
Beat eggs slightly. Add pumpkin, sugar, cinnamon, nutmeg, ginger and salt and mix until well blended and smooth.
Blend in the milk and divide filling into pie shells. Bake at 425 degrees for 15 minutes and lower heat temperature to 350 degrees for about another 40-45 minutes until a knife inserted in the centre of the pies comes out clean.
Cool. Serve with some cinnamon flavoured whipped cream. The heart you see is a tradition that got started one year only because I forgot to put it on. Later on that.
Keep it tasty, I always say!
Taste Rating: 9.9