Recipes:

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

Pear Cardamom Bread

• 1 2/3 c – Flour (can use part whole wheat)
• 3/4 c – Sugar
• 1 1/2 tsp – Baking Powder
• 3/4 tsp – Salt
• 1 tsp – l.c. finns Cardamom extract
• 1 1/2 c – Chopped, unpeeled pears
• 1/2 c – Oil (infused olive oil, or vegetable
• 1/4 c – Milk
• 2 – Eggs

• 1 tbsp – Sugar
• 1/4 tsp - l.c. finns Cardamom extract

1. Preheat over to 350 deg F.

2. Grease & flour bread loaf pan.

3. Mix all bread ingredients in a large bowl.

4. Pour into bread loaf pan.

5. Mix topping ingredients and sprinkle on top.

6. Bake 50-60 minutes, or until toothpick inserted in middle comes out clean.

7. Cool 10 minutes, remove from pan onto a wire rack and let cool completely (1 hour).X

Hot Mocha

Hibiscus Frosting

Julekage

Norwegian Toast

Mix as for oridanry dough, will be quite thick.  Shape 2 long loaves on cookie sheet.  Bake 30 minutes at 350 degree oven or until done.  Slice loaves in narrow slices and place back on cookie sheet.  Put back in oven and brown for 15 minutes.  Turn over if necessary.

Marcia’s Cardamom Coffee Cake

From Cooks.com

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

From theKitchn.com

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.