Ginger-Strawberry Tart

Crystallized ginger and a gingersnap crust embellish fresh strawberries in this lovely dessert recipe. 

Ingredients:

Crust:

• 30   gingersnap cookies
• 3   tablespoons sugar
• 6   tablespoons unsalted butter, melted

Filling:

• 1/3  cup sugar
• 2   tablespoons cornstarch
• 1/4  cup water
• 1   quart strawberries, hulled and chopped
• 1   teaspoon chopped crystallized ginger

Topping:

• 3   cups strawberries, hulled and thinly sliced
• 3   tablespoons seedless strawberry jam
• 5   sprigs mint for garnish

Directions:

Crust:

1. In food processor, pulse cookies and sugar until cookies are finely crushed; pulse in butter until moistened. Press over bottom and up sides of a 9-inch square or round tart pan with removable bottom.

 

Filling:

1. In medium-size saucepan, combine sugar and cornstarch. Add water, chopped strawberries and crystallized ginger. Cook, stirring constantly, over medium-high heat until strawberries break down and mixture boils and thickens, about 8 minutes. Let cool slightly, about 30 minutes.

2. Pour cooled filling into crust. Place plastic wrap directly on surface of filling. Refrigerate 2 hours until set.

 

Topping:

1. Place sliced berries on top of filling, overlapping slightly. Place jam in small glass cup; microwave on high for 30 seconds. Brush over sliced berries; garnish with mint. 

 

Makes: 8 servings.

Source:  recipe.com

Brussels Sprouts With Pecans And Ginger Honey Sauce

Brussels sprouts paired with a spicy and sweet ginger-honey sauce and sprinkled with toasted pecans may just be the first thing to disappear from the holiday table.

Ingredients:

   2 tablespoons honey

2 tablespoons orange juice

1 tablespoon soy sauce

1/2 teaspoon McCormick® Ginger, Ground

2 containers (10 ounces each) Brussels sprouts, trimmed and cut in half lengthwise

2 tablespoons butter

1/2 teaspoon salt

1/2 cup pecan, halves or pieces, toasted 

Directions:

1. Mix honey, orange juice, soy sauce and ginger in small bowl with wire whisk until well blended. Set aside.
2. Place Brussels sprouts in large skillet. Add 1 inch of water; bring to boil on high heat. Reduce heat to low; cover and simmer 3 to 4 minutes or until tender-crisp. Drain.
3. Melt butter in same skillet on medium heat. Add Brussels sprouts, salt and honey mixture; toss gently. Cook until heated through. Sprinkle with pecans before serving.

Cooking Tips: To toast pecans: Place pecans in single layer on baking sheet. Bake in 350ºF oven 8 to 10 minutes or until lightly toasted.

Ginger Molasses Cookies

Ingredients:

2 1/2 Cups of All Purpose Flour
2 tsp. of Baking Soda
1 tsp. Ground Cinnamon
1 tsp. Ground Cloves
1/4 tsp of Salt
1 Tbsp of Peeled Fresh Grated Ginger
3/4 Cup of Room Temp. Butter
1 Cup of Packed Brown Sugar
1 Egg
1/4 Cup of Light or Dark Molasses

1/2 cup of White Sugar to roll dough in before baking.

Directions:

Combine everything up to and including the Ginger. In a Separate bowl cream eggs, butter and brown sugar. Stir in flour mixture until well blended.

Make the dough into little balls and then roll in the white sugar. Place on cookie sheet
and bake at 375 degrees for 10 to 12 minutes.

Makes 2 1/2 dozen