Vanilla Spiced Ice Coffee with Agave

July 7th, 2011 § 0 comments § permalink

Makes 4

Ingredients

4 cups leftover coffee
2 cups of ice
1 teaspoon agave syrup
1 teaspoon vanilla extract
¼ teaspoon allspice
¼ teaspoon ground ginger
½ cup almond milk

Directions

In a small ramekin mix agave, vanilla & spices until they are all combined. In a martini shaker place a few cubes of ice, coffee, milk & agave mixture. Shake well and serve over ice.

Tamarind Chutney

January 14th, 2011 § 0 comments § permalink

Makes about 1¼ cups

INGREDIENTS

1 tablespoon canola oil
1 teaspoon cumin seeds
1 teaspoon ground ginger
½ teaspoon cayenne pepper
½ teaspoon fennel seeds
½ teaspoon asafetida (optional)
½ teaspoon Garam Masala
2 cups water
1¼ cups sugar
3 tablespoons tamarind concentrate

DIRECTIONS

Heat the oil and spices in a medium saucepan over medium-high heat, and cook until the spices are fragrant and lightly toasted, about 1 minute. Whisk in the water, sugar, and tamarind concentrate until completely dissolved, and bring to a boil. Turn the heat down to medium, and simmer until the sauce turns the color of chocolate and is thick enough to leave a trail on the back of a spoon, 20 to 30 minutes. (While still warm it will look like chocolate sauce, and it will thicken a bit as it cools.) Taste for seasoning, transfer to a covered plastic container, and store in the refrigerator for up to 2 weeks or ladle into dry and sterilized jars and can according to the manufacturer’s instructions.

© Recipe Property of Suvir Saran

Whipped Greek Yogurt Parfait

January 2nd, 2011 § 0 comments § permalink

Makes 4 servings

INGREDIENTS

1 cup Greek yogurt
½ cup whipping cream
2 tablespoons honey
1 teaspoon ground ginger
½ teaspoon nutmeg, freshly grated
½ teaspoon ground cinnamon
1 crisp apple, diced
1 ripe pear, diced
¼ cup sliced almonds, toasted

DIRECTIONS

Place yogurt, whipping cream, honey, and dried spices into a cold mixing bowl. Whip with hand beater until mixture resembles whipping cream. Take a dessert glass or clear mug, and layer yogurt, fruit, and almonds. Garnish with a sprinkle of cinnamon.

Tip: This can also be served as a warm dessert. Take fruit, 1 teaspoon honey, 1 teaspoon of all 3 dried spices, and sauté in skillet for about 3 to 4 minutes or until fruit is warmed and fragrant.
Place fruit into a dessert dish, and top with the whipped mixture and toasted almonds.

Recipe Property of Robin Simpson

Pumpkin Walnut Bread

November 29th, 2010 § 0 comments § permalink

Makes 1 Loaf

INGREDIENTS

2 cups unbleached all purpose flour
¾ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon all spice
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon salt
2 eggs, at room temperature
13 cup water
1½ cups sugar
1 cup sugar pie pumpkin puree, pre-roasted
½ cup vegetable oil
1 teaspoon vanilla extract
1 cup chopped toasted walnuts

PREPARATION

Preheat oven to 350°F and position rack in center. Butter loaf pan and line with parchment paper (if using muffin tin, just butter or spray with non-stick cooking spray).

In a large bowl whisk together flour, baking soda, spices and salt.

In a medium bowl, whisk together egg and water. Add the sugar and blend well. Add the pumpkin puree, vegetable oil, and vanilla, blend well.

Add pumpkin mixture to dry ingredients and fold until smooth. Add walnuts and fold until evenly distributed.

Scrape into a lof pan or muffin tins and level at top.

Bake for 55-65 minutes until bread is firm to the touch and toothpick comes out clean.

Allow to cool completely, cut with a serrated knife.

Recipe by Ashton Keefe

Pumpkin Walnut Bread

October 18th, 2010 § 0 comments § permalink

Makes 1 loaf

INGREDIENTS

2 cups unbleached all purpose flour
¾ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon all spice
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon salt
2 eggs, at room temparature
13 cup water
1½ cups sugar
1 cup canned pumpkin puree
½ vegetable oil
1 teaspoon vanilla extract
1 cup chopped toasted walnuts

PREPARATION

Preheat oven to 350°F and position rack in center. Butter loaf pan and line with parchment paper (if using muffin tin, just butter or spray with non-stick cooking spray).

In a large bowl whisk together flour, baking soda, spices and salt.

In a medium bowl, whisk together eggs and water. Add the sugar and blend well. Add the pumpkin puree, vegetable oil, and vanilla, blend well.

Add pumpkin mixture to dry ingredients and fold until smooth. Add walnuts and fold until evenly distributed.

Scrape into a loaf pan or muffin tins and level at top.

Bake for 55-65 minutes until bread is firm to the touch and toothpick comes out clean.

Allow to cool completely, cut with a serrated knife.

©Recipe courtesy of Ashton Keefe.

Where Am I?

You are currently browsing entries tagged with ground ginger at Recipes.