GINGER BERRY COMPOTE WITH ANGEL FOOD CAKE
This compote livens up angel food cake and is delicious on ice cream, yogurt, oatmeal, or pancakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine berries, sugar, zest, and ginger. Cook, stirring occasionally, over medium heat, until berries have softened and released their juices, 10 to 12 minutes. Let compote cool slightly.
- Cut angel food cake into 8 wedges. Spoon compote over or alongside cake wedges and serve. (Compote can be served at room temperature or cold.)
Nutrition Facts : Calories 159 g, Protein 2 g
GINGER STRAWBERRY SHORTCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Make the biscuits: Beat the cream cheese, butter, granulated sugar, grated ginger and salt in a large bowl with a mixer on medium-high speed until light and fluffy; reduce the speed to low and beat in the flour and candied ginger until just incorporated. Turn the dough out onto a sheet of plastic wrap; press into a 1-inch-thick disk, tightly wrap and refrigerate until firm, about 1 hour or overnight. On a floured surface, roll out the dough into a 10-inch circle, about 1/2 inch thick. Use a 2 1/2-inch biscuit cutter to cut out rounds; arrange about 1 inch apart on a baking sheet. Reroll the scraps and cut out more biscuits (you should have 12). Brush the tops lightly with the heavy cream and sprinkle with the demerara sugar. Refrigerate until firm, about 20 minutes. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake the biscuits until slightly puffed and golden brown, 25 to 30 minutes. Let cool 5 minutes on the baking sheet, then remove to a rack to cool completely.
- Meanwhile, make the toppings: Puree half of the strawberries in a blender with 1/4 cup granulated sugar and the grated ginger until smooth; transfer to a bowl. Dice the remaining strawberries; add to the pureed berries and toss. Beat the sour cream, heavy cream and the remaining 2 tablespoons granulated sugar in a separate bowl with a mixer on medium-high speed until soft peaks form. Serve each person 2 biscuits with the whipped cream and strawberry mixture. Photograph by Anna Williams
STRAWBERRY SHORTCAKES
These classic sweets aren't fancy; they're just plain good and full of memories. Flaky biscuits are filled with our macerated sweetened strawberries and topped with homemade whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess.
- Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a 4-by-8-inch rectangle.
- Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with berries and Whipped Cream.
GINGER SHORTCAKES WITH MANGOES AND STRAWBERRIES
Put a little crystallized ginger in your shortcakes, fill them with tropical mangoes and sweet strawberries, and top them with yogurt for a completely new take on a summertime classic.
Provided by Food Network
Categories dessert
Time 45m
Yield 3 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat an oven to 425 degrees. Line a large baking sheet with parchment paper.
- In the bowl of a food processor, pulse the flour, sugar, baking powder, baking soda, and salt to mix. Add the butter pieces and pulse until the mixture resembles coarse meal. Transfer to a mixing bowl and stir in the crystallized ginger. Make a well in the center and pour in the buttermilk and egg; mix with a fork just until mixture is moistened (do not overwork dough).
- With a 1/3 cup measure, scoop dough from bowl and drop onto baking sheet, setting 2 inches apart (do not flatten dough). You should have 6 portions. Bake until golden brown, about 20 minutes, switching pan positions halfway through if using 1 oven. Remove from oven and transfer with a spatula to baking racks to cool. (Shortcakes can be made ahead and stored in an airtight container for up to 3 days.)
- To serve, mix together mangoes and strawberries in a bowl. Split each shortcake with a serrated knife. Place bottom halves on each of 6 plates. Top evenly with mangoes and strawberries. Dollop with equal amounts of yogurt, then top with remaining halves of shortcakes. Serve immediately.
GINGER SHORTCAKES WITH CRANBERRY PEAR COMPOTE
These make for a very impressive autumn dessert. The recipe is adpated from Cuisine at Home and the ingredients list is rather long; but once broken down into steps is quite manageable. Serve these warm with the Orange Cream melting down the side.
Provided by PaulaG
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Preheat the oven to 400 degrees; line a baking sheet with parchment paper.
- For the shortcakes, stir together the first 6 ingredients (flour through salt); cut in butter and shortening with a pastry blender until well blended.
- Whisk together the cream and egg, fold into flour mixture just until most but still lumpy.
- Using a 1/3 cup measuring cup, measure out and form shortcakes; brush the tops with the 1 tablespoon cream and sprinkle with the turbinado sugar.
- Bake for 15 to 20 minutes or until brown; remove from pan onto wire rack and allow to cool.
- To prepare the compote, in a saucepan combine the sliced pears with the sugars, butter and cinnamon stick; place over medium heat until sugar dissolves, approximately 2 minutes.
- To the pear mixture, add 2 cups of the cranberries and ginger ale; cover and simmer until berries pop and sauce thickens, about 10 minutes.
- Add the remaining cranberries and corn syrup; serve warm over the shortcakes topped with orange cream.
- For the orange cream, place cream through orange extract in small mixing bowl and beat with an electric mixer or wire whisk until soft peaks form.
- Garnish by sifting additional powdered sugar over all and topping with orange zest.
Nutrition Facts : Calories 549.2, Fat 30.6, SaturatedFat 16.3, Cholesterol 102.8, Sodium 391.2, Carbohydrate 66.8, Fiber 4.2, Sugar 29.9, Protein 5.3
GINGER PEACH SHORTCAKES RECIPE
Liven up the party with a Ginger-Peach Shortcakes Recipe. With sugared peaches, cinnamon and ginger COOL WHIP, our Ginger-Peach Shortcakes Recipe is Y-U-M!
Provided by My Food and Family
Categories Home
Time 10m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Toss peaches with sugar.
- Add cinnamon and ginger to COOL WHIP; stir gently until blended.
- Spoon peaches over ladyfingers just before serving; top with COOL WHIP mixture.
Nutrition Facts : Calories 120, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
FRESH CRANBERRY COMPOTE
Make and share this Fresh Cranberry Compote recipe from Food.com.
Provided by hellokitty
Categories Berries
Time 15m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put the cranberies, lemon and orange zest, orange and lemon juice, sugar, vanilla and 11/2 cups of the water in a medium saucepan over medium high heat.
- Bring to a boil and cook for 8 minutes.
- Dissolve the cornstarch in the remaining 1/2 cup water and add to the pan.
- Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes.
- Remove from heat and cool completely before serving.
Nutrition Facts : Calories 160.8, Fat 0.1, Sodium 4.5, Carbohydrate 40.8, Fiber 3.1, Sugar 29.1, Protein 0.4
GINGER CHEESECAKE WITH SOUR CHERRY COMPOTE
Categories Cake Dairy Fruit Ginger Dessert Bake Cream Cheese Cherry Summer Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 17
Steps:
- For Crust:
- Position rack in center of oven; preheat oven to 350°F. Butter 9-inch diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with foil. Blend cookie crumbs and butter in processor until moist clumps form. Press crumbs on bottom and up sides of pan. Chill crust while preparing filling.
- For Filling:
- Blend cream cheese in processor until smooth. Add sugar, vanilla and salt; process until smooth, occasionally scraping down sides of work bowl. Blend in ginger. Add eggs; process just until blended. Pour filling into crust.
- Bake cake 15 minutes. Cover top of pan loosely with foil. Continue to bake cake until sides begin to puff and center is softly set, about 50 minutes longer. Transfer to rack; uncover and let stand 5 minutes. Maintain oven temperature.
- Meanwhile, Prepare The Topping:
- Whisk first 5 ingredients in medium bowl to blend. Spoon over cake. Return to oven; bake until topping sets, about 10 minutes.
- Transfer cake to rack. Cut around pan sides. Let cool. Cover; chill overnight. Release pan sides. Cut cake into wedges. Serve with Sour Cherry Compote.
GINGER PEAR SHORTCAKES
Try these delightful shortcakes baked using Original Bisquick® mix and stuffed with a pear filling - a perfect fall dessert!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, stir together Bisquick mix, granulated sugar, milk and molasses until soft dough forms.
- On lightly floured surface, knead dough 3 to 4 times. Pat dough to 1/4-inch thickness; cut out 12 biscuits with 2 3/4-inch round biscuit cutter. Place on cookie sheet. In small bowl, mix walnuts, ginger, melted butter, cinnamon and cloves. Pat mixture on biscuit tops.
- Bake 12 minutes or until lightly browned. Remove from cookie sheet to cooling rack; cool completely.
- In large bowl, toss pears and lemon juice. In 12-inch skillet, melt 3 tablespoons butter over medium-high heat. Add pear mixture; stir to coat with butter. Cook 2 minutes; sprinkle with brown sugar. Heat to boiling; reduce heat to low. Simmer uncovered 5 minutes, stirring occasionally, until pears are soft and sauce thickens slightly. Remove from heat. Stir in vanilla and salt.
- To serve, split biscuits in half. Place biscuit bottoms on dessert plates; top with pear mixture and whipped cream. Replace biscuit tops.
Nutrition Facts : Calories 250, Carbohydrate 40 g, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 380 mg
CRANBERRY APPLE GINGER COMPOTE
Developed when I was sick and in need of a slightly spicy comfort food, this sweet, spicy , slightly tart and slightly bitter compote will do wonders for your sinuses as well as vanilla ice cream, cake, yogurt, oatmeal... you name it! Serves well hot or cold.
Provided by ToxicTeacaakes
Categories Breakfast
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- If you have or can get clementine juice, skip to step two. Otherwise -- put about 4 or 5 peeled and seeded clementines into a blender. Blend on low speed until juice is extracted. Place this into a saucepan.
- Place clementine juice, water, sugar and salt into a saucepan. Add cranberries, ginger, and apples and stir well. Turn heat on to MEDIUM.
- Add cinnamon stick and stir gently.
- Cover and simmer, stirring occasionally until fruit is soft and cranberries have exploded. (About 30 minutes) Note: If fruit is not cooked before your water evaporates, add more water and cook until soft.
- Uncover and simmer until thick, stirring occasionally (about 10-15 minutes), But please don't walk away at this point! It may burn --
- Turn heat off and let cool, then carefully remove cinnamon stick. Serves well either warm or cold. It's ready to eat!
CRANBERRY COMPOTE WITH GINGER AND MOLASSES
Categories Condiment/Spread Berry Ginger Side Thanksgiving Quick & Easy Cranberry Fall Vegan Shallot Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Combine cranberries, 1 1/2 cups water, sugar, ginger, and shallot in heavy large saucepan. Stir over medium heat until sugar dissolves. Cover and cook until berries burst, about 10 minutes. Stir in molasses. Season with salt. Cool. Cover and chill until cold, about 3 hours. (Can be made 1 week ahead. Keep refrigerated.)
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