Recipes: ginger

Cranberry chicken

Cranberry Chicken

Recipe modified from

One Pan Cranberry Chicken. Juicy chicken with a sticky cranberry glaze. Sweet, tangy and ready in only 30 minutes!



    • 1 1/4 pounds boneless, skinless chicken thighs or breasts
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon fresh ground black pepper


    • 2 tablespoons olive oil, divided
    • 3 tablespoons minced shallot
    • 12 ounces fresh or frozen, thawed cranberries, rinsed
    • 3/4 cup water
    • 1/3 cup apple cider vinegar
    • 1 tablespoon honey
    • 1 teaspoon l.c. finns ginger extract
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon allspice
    • 1-2 tablespoons chopped fresh thyme, for serving


    1. Remove the chicken from the refrigerator and place on a plate or tray. Sprinkle with salt and pepper and let come to room temperature while you prepare the glaze.
    2. In a large, deep skillet, heat 1 tablespoon olive oil over medium high. Add the shallot and sauté until fragrant and beginning to brown, about 2 minutes. Add the cranberries, water, cider vinegar, and honey. Cook until the berries soften and begin to lose their shape, 5-8 minutes. Stir often so that the berries cook on all sides and much of the liquid cooks away. Once soft, roughly smash the berries with the back of a wooden spoon so that they burst, then stir in the ginger, salt, and allspice. The mixture will be very thick.
    3. Transfer the cranberry glaze to a bowl. With a paper towel, carefully wipe the skillet clean, then heat the remaining 1 tablespoon olive oil over medium high. Once hot and shimmering, add the chicken thighs in a single layer, seasoning-side down. Let the chicken cook for 5-7 minutes undisturbed, until the first side is golden brown and does not stick to the pan. For the best browning, try not to move the chicken around in the pan as it cooks. Flip the chicken over, then cook it an additional 4-6 minutes, until the juices run clear and a meat thermometer inserted in the center reads 165 degrees F. Transfer the chicken to a serving plate and spoon the cranberry glaze over the top. Let rest 5 minutes, sprinkle with chopped fresh thyme, and serve with extra cranberry glaze for dipping.
July 07, 2015

1 Comment

anise › ginger ›

Red Cabbage Slaw

This Red Cabbage slaw is crispy, sweet and refreshing!!  Great on a hot day, for a picnic, it can go with so many dishes.


- 1/2 red cabbage, thinly sliced

- 1/2 cup cilantro, chopped

- 2 med carrots, shredded

- 1/3 cup rice vinegar

- 1/2 tbsp sugar

-1/2 tbsp honey

- 1 tsp salt

- 1 tsp pepper

- 1/2 tsp l.c. finns Anise extract

- 1 tsp l.c. finns Ginger extract

Toss all the ingredients together and refrigerate for an hour before serving.


March 13, 2014


ginger ›

Ginger Vinaigrette

This is a basic salad dressing that is so quick & easy that I mix up right before serving a salad. The modifications that can be made to this recipe are endless. Try adding any or all when you have them available: garlic, scallions, crushed red pepper, soy sauce, mustard, molasses.  Makes about 1/2 cup of dressing.

  • 1/3 c – Extra Virgin Olive Oil
  • 1 tbsp – l.c. finns Ginger extract
  • 2 tbsp + 1 tsp – Balsamic Vinegar, or to taste
  • 1 tbsp – Honey or Maple Syrup, or to taste
  • 1/4 tsp – Salt
  • 1/8 tsp – freshly ground Pepper
  1. Whisk together all ingredients, until sugar and salt are disolved
  2. Serve
March 13, 2014


entree › ginger ›

Thai Fried Rice with Ginger Extract

From Extract Test Kitchen:

  • 10 shrimp, peeled deveined and rinsed in cold water. (Pat excess water away)
  • 250 grams cold rice (Wet your hands and break it up so rice grains are separate
    • Sub 1 packet microwavable rice packet but DO NOT microwave. This is actually a good sub, and does not have that strange microwavable food taste. (Break up clumps before using)
  • 3 and 1 cloves garlic, crushed
  • 1 tsp l.c. finns Ginger extract (My fingers of ginger dried out, so this worked well as a sub, but if you have fresh ginger, 1 tbsp)
  • 1 tsp red curry paste
  • 3 eggs, scrambled & seasoned with salt, white pepper, 1/2 tsp toasted sesame oil, & 1/4 tsp soy sauce
  • 1/4 cup frozen or fresh peas
  • 1 stalk fresh green onion or scallion, roots removed, chopped, and separated into white & green parts
  • Saracha (To taste)
  • Red Boat Fish Sauce (I used probably about 1/2 tsp)

Prepare your shrimp first, and toss with the 3 cloves crushed garlic, ginger extract, and season with salt and pepper in a bowl, and let them marinade for a few minutes.

Heat the wok with a little oil (Maybe 1 tsp for a nonstick wok) and scramble the egg. Set aside in a bowl. Heat the wok again to a medium high heat with about a tbsp ground nut oil, and cook the shrimp. This will depend on stove power, but shrimp are done when they’re pink. Give them a little extra time if you’re not sure, but shouldn’t exceed 6 or 7 minutes.)

Put the shrimp aside with the egg.

The curry roux- Add about 3 tbsp oil to your wok, and paste in your curry powder, or curry paste. The paste will start to splatter, but wait for it to stop, and bring the heat higher. Once your oil is good and hot, add your rice, and toss it back and forth (this is where a wok is very handy.) after 2 minutes, add peas and white parts of scallions, and a good squeeze of Sriracha (Maybe 1 tbsp,) and the fish sauce. After another minute, add your pineapple pieces, egg, and shrimp back to the wok. Season with salt, pepper, and saracha to taste (I like mine spicy!)  Finally, remove from heat, and add the fresh basil, and the green parts of the scallions, and serve.

Ginger Cinnamon Caramels


2 cups heavy cream
3 1/2 cups sugar
1/2 cup light corn syrup
1/4 cup water
1/4 cup unsalted butter, cut into chunks
3 teaspoons l.c finns Cinnamon extract or fresh-ground cinnamon 
4 teaspoons l.c. finns Ginger extract
1/2 teaspoon salt

Line a 9×13 baking sheet with heavy-duty foil and butter generously. Put the cream in a small saucepan and let it warm over low heat.

Put the sugar, water, and corn syrup in a large, heavy pot over medium-high heat and stir vigorously until the sugar melts and dissolves. Stop stirring and turn the heat to high. Cook until the sugar turns dark amber. Take off the heat.

Whisk in the butter. VERY CAREFULLY pour in the cream and whisk it. The caramel will bubble up furiously and steam. Whisk until well-combined and return to high heat. Bring to a boil, stirring, then turn the heat to medium-low. Clip on the candy thermometer and let the caramel cook until the temperature hits 250°F. Remove from the heat and quickly whisk in the ginger extract, cinnamon, and salt. Pour into the prepared pan and let it cool.

When it has cooled for a couple hours, put it in the fridge to harden overnight. The next day, cut into small pieces and wrap. These are fine at room temperature. Sprinkle them with fine sugar for an extra little crunch, which was very tasty too.

Ginger Marinade for Chicken on the Grill

1/2 cup soy sauce

1 1/2 tbsp brown sugar

1 tbsp l.c.finns Ginger extract

2 tbsp olive oil


Mix all the ingredients and pour over chicken breasts.  Marinade for an hour or so.  Throw on grill until done.

March 13, 2014


ginger › vanilla ›

Pumpkin Gingersnap Cookies

This recipe comes from a friend, Jen Van Buren. It yields about 3 dz cookies.

1/2 cup butter, room temperature
1 cup granulated sugar, plus some to roll out cookies
1/2 cup pure pumpkin (canned pumpkin works well too)
1/4 cup molasses
1 large egg
1 teaspoon l.c. finns Vanilla extract
2 tsp l.c. finns Ginger extract

2 1/3 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon or l.c. finns Cinnamon extract
1 tsp ground cloves
1/2 tsp salt


1. In a bowl of a stand mixer, beat the butter and sugar together until creamy and smooth.  Add the pumpkin, molasses, egg, ginger and vanilla extract.  Mix until combined.

2. In a medium bowl, whisk together flour, baking soda, cinnamon, cloves and salt.  Add to wet ingredients and mix until combined.  Refrigerate dough for at least 1 hour.  The dough can be chilled for up to 3 days.

3. When you are ready to bake, pre-heat the oven to 350.  LIne a baking sheet with a slipmat or parchment paper.  Place sugar in a small bowl.  Roll Tablespoon-sized balls of dough in sugar until well coated.  Place on prepared baking sheet about 2 inches apart.  Bake 10-12 minutes or until cookies looked cracked and set at the edges.  The cookies will be soft.  Let the cookies cool on the sheet for 2-3 minutes after removing them from the oven, then transfer to wire rack to cool completely.