BROILED STAR FRUIT IN GINGER
Fresh Star Fruit is one of the things I miss most about living in Guam. Carambola (Star Fruit) looks just like a star when sliced. The skin is a glossy golden yellow when ripe, its matching flesh beautifully translucent and dotted occasionally with a dark seed. When ripe, it is juicy and fragrant. Its flavor, depending on the variety, can range from exotically sweet to refreshingly tart. In general, the broader set the ribs, the sweeter the fruit. This recipe is from a Martha Stewart cookbook. Most of the time listed is cooling time for the ginger broth.
Provided by Krsi Sue
Categories Dessert
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In saucepan, combine water, ginger, cinnamon, cloves and coriander.
- Bring to a boil, reduce heat and simmer for 30 minutes.
- Add honey and stir until dissolved.
- Strain liquid and allow to cool.
- Slice the star fruit into 8 slices.
- Place star fruit on a baking sheet and sprinkle the brown sugar over them.
- Broil until the sugar bubbles and starts to brown.
- Place stars into individual bowls, 4 each.
- Ladle the gingered broth into each and serve.
Nutrition Facts : Calories 56.6, Fat 0.9, SaturatedFat 0.1, Sodium 10.8, Carbohydrate 13.2, Fiber 3.2, Sugar 9.5, Protein 1.1
FRESH FRUIT IN A COOL GINGER BROTH
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- Since this is an assortment of fruit served in a broth, count on any single piece of fruit yielding 4 portions. Two peaches, for example, would be more than sufficient. Take your time to clean and slice the fruit as neatly as possible. This is a recipe where presentation counts.
- The fruits can be cut ahead of time. Sprinkle with lemon juice and cover with plastic wrap and refrigerate until ready.
- To make the broth, combine the pineapple juice, lemon juice, honey, ginger and Grand Mariner in a saucepan. Bring quickly to a boil, reduce to a simmer and cook 5 minutes before removing from heat. Cool completely.
- When ready to serve, allow 10 to 15 minutes to prepare. Use soup plates with broad, flat bottoms and arrange a mixture of the fruit in a colorful pattern across the bottom of the plate, possibly putting some of the slices in a pinwheel-type arrangements with little mounds of diced fruit or berries in the center. Once you have all the fruit divided among the plates, ladle several tablespoons of the cool broth over the fruit.
- There should be just enough broth in each plate to cover the bottom; it should not be soupy. A possible garnish would be a small scoop of sorbet on each plate and perhaps a sprinkling of grated coconut.
MISO CHICKEN IN GINGER, LEEK AND SCALLION BROTH
This chicken dish gets most of its flavor from miso, the traditional Japanese paste made from fermented soybeans or other grains, and relies on boneless, skinless thighs, which are nearly impossible to overcook. First simmered in water (or chicken broth for depth), the thighs are then slathered with a seasoned miso mixture and roasted until the miso forms a beautiful glaze. Use light miso (yellow or white) for a mild, nutty flavor, or dark miso (red or brown) for a deeper rustic quality. Both kinds keep up to a year in the refrigerator.
Provided by David Tanis
Categories weekday, poultry, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put chicken thighs in a large pot, seasoning well with salt and pepper on both sides. Add smashed garlic cloves, ginger slices, onion, 6 cups water (or chicken broth, if you prefer) and mirin, and bring to a boil. Reduce heat to a simmer and cook, covered, for 30 minutes, until tender. Remove chicken to a baking dish. Strain broth into a bowl. Place back into the pot, and keep warm. Heat oven to 375 degrees.
- In a small bowl, combine miso, gochugaru, grated garlic, grated ginger, vinegar and sugar. Add a little hot broth to thin, then smear mixture over chicken and coat well.
- Bake chicken until browned and glazed, about 20 minutes.
- While chicken is cooking, bring broth to a simmer, taste and adjust seasoning. Add leeks and cook until just done - soft, but still green, about 5 minutes.
- To serve, slice chicken into 1/4-inch pieces and divide among large soup bowls, then ladle broth on top. Spoon any remaining miso mixture from pan over chicken. Garnish with scallions.
BROILED GRAPEFRUIT WITH VANILLA GINGER SUGAR
Categories Food Processor Ginger Breakfast Brunch Broil Vegetarian Quick & Easy Low Sodium Grapefruit Vanilla Vegan Gourmet Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 4
Steps:
- Preheat broiler.
- In an electric coffee/spice grinder combine sugar, ginger, and vanilla and ground fine.
- Halve each grapefruit crosswise and run knife around each section to loosen membranes. Arrange grapefruits, cut sides up, in a flameproof baking dish or baking pan just large enough to hold them in one layer and sprinkle with sugar mixture. Broil grapefruits about 1 1/2 inches from heat until sugar melts and tops begin to brown, 10 to 15 minutes.
- Serve grapefruits at room temperature.
BROILED FRUIT DESSERT
From Glendale, Wisconsin, Jim Gales shares this yummy dessert. Served with whipped cream, it's a quick, guilt-free treat.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Preheat broiler. Halve and pit the peach and nectarine. Line a shallow baking dish with foil; coat foil with cooking spray. Place fruit cut side down in prepared dish. , Broil 6 in. from the heat for 3 minutes; turn fruit over and sprinkle with brown sugar. Broil until sugar is melted and bubbly, 2-3 minutes longer. Serve warm with whipped cream or ice cream if desired.
Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
SKEWERED GRILLED FRUIT WITH GINGER SYRUP
This is a melange of quickly grilled fruit, brushed with a ginger sauce that itself takes about five minutes to put together. The sauce is a simple sugar syrup -- half sugar, half water, boiled together until the sugar melts -- and is infused with a lot of ginger. You could use other flavors instead (mint, lemon verbena, thyme, even chili), but ginger seems perfect to me.
Provided by Mark Bittman
Categories easy, quick, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat a gas or charcoal fire; it should be quite hot, with the rack positioned 4 to 6 inches from the source of heat.
- Combine the sugar, fresh ginger and 1/2 cup of water in a small saucepan over medium heat. Bring to a boil, and simmer for 3 minutes. Remove from the heat, and let sit while preparing the fruit. (Refrigerate if you're not using this right away; it will keep for at least a week.)
- Cut the unpeeled bananas into 2-inch-long chunks, and make a shallow vertical slit in the skin for peeling at the table. Peel and core the pineapple, then cut it into 2-inch chunks. If you're using starfruit, cut it into slices 1/2 inch thick.
- Skewer the fruit. Strain the syrup, and brush it on the fruit lightly. Grill the fruit until the pineapple is nicely browned, 2 to 4 minutes to a side. While it is grilling, brush it occasionally with the syrup.
- When the fruit is done, brush once more with syrup. Serve hot or warm.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 0 grams, Carbohydrate 75 grams, Fat 1 gram, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 56 grams
GINGER BROTH
Make and share this Ginger Broth recipe from Food.com.
Provided by That is Dr House to
Categories Clear Soup
Time 40m
Yield 10 cups, 20 serving(s)
Number Of Ingredients 8
Steps:
- Note: Can use a very light vegetable broth with not many strong flavored vegetables in it also.
- In stock pot combine the first 6 with the stock and wine.
- Bring to boil and reduce heat and simmer, uncovered for 20 minutes.
- Let rest 20.
- Strain through a lined strainer. Use several layers of rinsed cheesecloth and discard all solids.
- The broth can be used immediately or cooled and refrigerated for 2 days.
- Freezes for up to 3 months.
Nutrition Facts : Calories 28.1, Fat 0.1, Sodium 11.6, Carbohydrate 3.7, Fiber 0.9, Sugar 1.2, Protein 0.4
PAN-SEARED FISH FILLETS IN GINGER BROTH
Steps:
- Discard any bruised or wilted outer leaves from bok choy, then cut leaves from stalks, keeping leaves and stalks separate. Thinly slice leaves and cut stalks diagonally into 1/2-inch-wide slices. Halve carrot lengthwise and cut diagonally into 1/4-inch-thick slices.
- Heat 1 tablespoon vegetable oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then stir-fry bok choy stalks, carrot, and ginger 1 minute. Stir in Sherry, broth, and sugar and simmer, covered, 5 minutes.
- Meanwhile, cut scallions crosswise into 2-inch pieces, then halve lengthwise and cut into very thin matchsticks.
- Add bok choy leaves and scallions to carrot mixture and simmer, covered, until vegetables are tender, 3 to 5 minutes.
- While vegetables simmer, pat fish dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir together cornstarch and curry powder, then rub into skin of each fillet. Halve each fillet diagonally with a sharp knife.
- Stir sesame oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper into vegetable mixture and keep warm, uncovered, on turned-off burner.
- Heat remaining 1 1/2 tablespoons vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook fish, skin sides down, gently pressing occasionally with a metal spatula (to keep skin flat), until skin is golden, 2 to 3 minutes. Turn fish over and cook until just cooked through, about 2 minutes more. Remove from heat.
- Divide broth and vegetables among 4 shallow bowls and stack 2 fish halves, skin sides up, in center of each bowl.
STAR FRUIT (CARAMBOLA) AND GINGER DRINK
These flavors blend beautifully. Interestingly, I think the star fruit is tastier as a drink than just alone.
Provided by Ambervim
Categories Beverages
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Trim the ends and edges of the star fruit.
- Blend star fruit and ginger with water and lime juice then strain (or not, I don't). Add sugar and serve chilled.
BROILED STAR FRUIT IN GINGERED BROTH
Steps:
- In a 2-quart saucepan, combine 4 cups of water with the ginger, cinnamon, cloves, and coriander and bring to a boil. Reduce the heat and simmer 30 minutes. Add the honey and stir to dissolve. Strain and allow to cool.
- Meanwhile, place a broiler rack about 6 inches from the heat source. Place the star fruit on a baking sheet and sprinkle 1 tablespoon brown sugar over the top. Broil until the sugar bubbles and begins to brown. Place 4 stars in each of 4 shallow bowls, ladle the gingered broth into each, and serve.
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