GINGER, COCONUT AND PAPAYA TART
Steps:
- Preheat oven to 450°F. Unfold crust and press out fold lines. Sprinkle with flour. Roll out to 12 1/2-inch round. Arrange floured side down in 11-inch-diameter tart pan with removable bottom. Pierce bottom and sides with fork. Bake until golden brown, about 12 minutes. Check crust during baking; if sides of crust slide down, press up with back of fork. Cool completely.
- Using electric mixer, beat cream cheese until smooth. Mix in cream of coconut and sugar, then 3/4 cup coconut and ginger. Spread filling in crust. Arrange papaya attractively atop filling. Melt preserves in heavy small saucepan over low heat, stirring frequently. Brush over papaya. Sprinkle remaining 1/4 cup toasted coconut around edge of tart and in center. Refrigerate until filling is firm, at least 1 hour. (Can be prepared 6 hours ahead. Keep refrigerated.)
PAPAYA TART
Steps:
- Allow 1 piece of puff pastry dough to defrost at room temperature (about 30 minutes).
- Place a rack in the middle of oven, and heat to 400 degrees.
- Open out the sheet of puff pastry. On a lightly floured surface, roll it out until it is about 1/8 inch thick. Cut out a 9-inch circle. Place on a parchment-covered baking sheet (or a baking sheet covered with greased aluminum foil). Leaving a 1/4-inch rim, prick the center of the dough all over with the tines of a fork. With a pastry brush, lightly coat the center of the dough with the milk. Push 1 tablespoon of the sugar through a coarse sieve to distribute evenly over the center of the dough. Bake for 5 minutes.
- Gently toss the papaya with the lime juice. Remove the tart shell from the oven, and lay the papaya slices in a spoke pattern on the shell. Push the remaining 2 tablespoons of sugar through a coarse sieve evenly over the top of the fruit.
- Return to the oven for 15 minutes, until the crust is golden and the sugar is caramelized. Remove from the oven, and slide off the baking pan onto a rack. Cool slightly and serve, or cool completely and reheat slightly just before serving. Cut into wedges with large kitchen scissors.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 11 grams, Carbohydrate 41 grams, Fat 16 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 114 milligrams, Sugar 16 grams
THAI GINGER COCONUT VEGETABLE TOSS
Delicious dish. Not spicy at all, but you can add more spice if you wish. I served it over brown rice, but feel free to serve it over white rice, noodles, or plain - but if you eat it plain I suggest less water.
Provided by aerobicon
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute ginger in sesame oil over medium-high heat.
- Add in cauliflower, carrots, peppers, spices, lime juice, and a bit of water. Toss well.
- Once liquid starts bubbling, cover and simmer for about 5-7 minutes. Give another stir, and at this point your vegetables should be getting tender.
- You should also add in about another quarter cup or less of water. Simmer for a few minutes, then check to see if vegetables are tender.
- If they aren't, let simmer until they are. If they are, turn heat to very low and add peas. Cover, stir, and let sit for five minutes. Serve over rice or noodles, if you'd like.
Nutrition Facts : Calories 215, Fat 9.9, SaturatedFat 6.4, Sodium 629.5, Carbohydrate 30.5, Fiber 3.7, Sugar 22.6, Protein 3.2
MALAYSIAN BAKED PAPAYA WITH GINGER
A different version of baked papaya than the previous one I posted. This version has a crunchy filling/topping with pistachios, raisins, and ginger. If you don't care for raisins too much (like me), feel free to reduce the amount or leave them out entirely. If you need to leave out the pistachios, just sub in extra cookie crumbs to make up for some texture and volume. For another variation, use Greek yogurt in place of the heavy cream, and almonds in place of the pistachios. Adapted from Thai & Asian cookbook, untried by me. Posted for ZWT
Provided by Muffin Goddess
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut the papayas in half lengthwise and scoop out the seeds. Place the halves (cut side up) in a large glass baking dish and set them aside while you prepare the filling/topping.
- Cut the stem ginger into thin matchsticks. Combine the ginger with the crushed amaretti and raisins in a medium mixing bowl. Stir in the lime juice, lime zest, and two-thirds of the nuts. Add the sugar and 4 tbs of cream. Mix well.
- Divide the filling evenly amongst the papaya halves. Drizzle with the reserved ginger syrup and sprinkle with the reserved chopped nuts. Bake for about 25 minutes, or until papaya is tender. Serve slightly warm with the extra cream.
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