Sesame Ginger Milk Recipes

Steps:

• Blend all ingredients on high-speed until you have a smoothie.

Steps:

• For the shells: Sift the flour, granulated sugar and salt into a medium bowl. Work the butter pieces in with your fingers. Then add the egg yolk. Work in the white wine until a smooth dough forms. Wrap the dough in plastic and let rest for a few minutes while you make the filling.
• For the filling: Sift the powdered sugar, allspice and ginger into a medium bowl. In another medium bowl, whisk the ricotta until smooth and then add it to the dry ingredients; mix to blend. Beat the cream until fairly stiff and gently fold it into the ricotta mixture with a rubber spatula. Stir in the chocolate chips. Lightly zest the lemon and stir it into the ricotta. Refrigerate.
• To roll and fry the shells: Heat the oil to 350 degrees F in a heavy-bottomed medium pot. Meanwhile, spread an even layer of flour on a flat surface and flour a rolling pin. Roll the dough until very thin (about 1/8-inch thick). Cut out 3- to 4-inch rounds, using a glass or a small bowl; you should have about 12 rounds. Wrap each one around a cannoli mold, pressing to enclose. Flare the edges out slightly from the mold. Use a pair of tongs to submerge the shell in the hot oil. Fry until crispy, 2 to 3 minutes. Remove from the oil and immediately slide the shell off the mold. Set aside to cool. Repeat for all the rounds.
• To fill the cannoli: Just before serving, use a pastry bag to pipe the ricotta filling into the cannoli shells. Fill the shells from both sides so that the cream fills the length of the shell. Sprinkle the sesame seeds generously onto the ricotta on each end. Dust with powdered sugar. Serve immediately.

Steps:

• Soak seeds in water over night.
• In the morning, add seeds and water to a blender.
• Add syrup and vanilla.
• Blend till smooth and strain into glasses.

Steps:

• For the chicken marinade: In a mixing bowl, combine the chicken with the sesame oil, sugar, soy sauce and pepper. Toss to coat, cover, place in the refrigerator and let sit 1 hour. For the stir-fry: Remove the chicken from the fridge. Add 1 cup cornstarch to a shallow baking dish and dredge each piece of chicken, shaking off any excess. Fill a Dutch oven or high-sided saute pan with enough oil to completely submerge the chicken pieces. Heat over high heat until glossy and the temperature reaches 375 degrees F. Deep fry the chicken until golden brown, about 3 minutes, adding your chicken in batches to avoid overcrowding and to keep your oil from dropping in temp too much. Remove to a paper towel-lined plate. In a large saute pan, heat 1 tablespoon oil over medium heat. Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds. Next, add the rice wine, hoisin, oyster sauce, soy sauce, honey and the chili sauces; bring to a simmer. In a glass measuring cup, mix the remaining 2 tablespoons cornstarch with 1/4 cup very cold water (make sure you water is cold to avoid lumps!), whisking until combined. Add the mixture to the sauce and simmer for an additional minute, until the sauce thickens. Adjust seasoning to taste. Add in the fried chicken and toss to coat with the sauce. Add the lemon zest and juice. Garnish with toasted sesame seeds and scallions. Serve warm over rice.

Steps:

• In a blender or mini food processor, blend sesame seeds, ginger, sugar, soy sauce, vinegar, and 2 teaspoons water until well combined. With motor running, add oil in a slow stream until combined.
• Sauce can be used right away or refrigerated in an airtight container up to 3 days.

Steps:

• In a small bowl, whisk together soy sauce, mustard, sesame oil, ginger root, and water.

Steps:

• Place sesame oil, rice vinegar, green onion, ginger, maple syrup, salt, and pepper in a screw-top jar. Cover and shake well to combine.