SUNNY'S APPLE AND GINGER CRANBERRY JELLY MOLDS
Steps:
- Add the apples (seeds and all), cranberry juice, ginger and cinnamon stick to a large pot. Bring to a boil, then reduce the heat and steep on medium until the apples are mushy, about 25 minutes. Strain the contents of the pot using a fine-mesh sieve and a moist paper towel or cheesecloth. Do not press anything through the sieve. Allow to drip to about 2 cups of liquid. Discard the solids.
- Wipe the pot clean or rinse with water. Pour all but 1/4 cup of the liquid back into the pot and add the sugar. Cook on medium high until the sugar dissolves.
- Add the gelatin to the reserved 1/4 cup liquid and stir. Stir this into the pot and remove from the heat. Let cool until just warm.
- Coat the inside of four 8-ounce ridged party cups (or several shot glass-size party cups) with cooking spray (you may want to double the cups so you don't warp them). Once the liquid has cooled a bit, divide among the cups. Place on a tray and refrigerate until firm, about 3 hours.
- To unmold, dunk the sides of the cups in warm water and wiggle out the jelly.
SUNNY'S BLACKBERRY GINGER GREEN BEANS
Steps:
- In a large dry pan on medium heat, add the almonds and constantly toss until they become shiny and slightly golden. Remove to a plate to cool.
- In the same large pan on medium-high heat, add the olive oil. When the oil begins to swirl, add the green beans, a pinch of salt and a few grinds of pepper. Toss to coat while cooking until bright green, about 5 minutes.
- Add the preserves, soy sauce, ginger and garlic to the pan. Toss to coat and cook until the sauce has soaked into the green beans. Serve with a sprinkle of the toasted almonds.
AMAZING GINGER-GARLIC STEAK MARINADE
This marinade tenderizes the steaks and makes them absolutely delicious. You won't need steak sauce for this one! I will sometimes use it on a big London broil which I'll slice against the grain. The result is tender and really delicious. I never measure anything for this. It's hard to mess up. Prep time doesn't include time marinating in the fridge.
Provided by SilverOpera
Categories Steak
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Throw all ingredients in a Ziplock bag with your steaks.
- Refrigerate overnight (tastes best), or for at least two hours.
- Cook your steaks however you want.
- Some people will probably scream unsanitary, but I like to boil down the marinade until it thickens in the same pan I cook my steaks in, and serve it as a pan sauce. I'm not dead yet!
- Enjoy!
Nutrition Facts : Calories 229.7, Fat 7.1, SaturatedFat 2.4, Cholesterol 79, Sodium 2089, Carbohydrate 6.5, Fiber 0.9, Sugar 0.9, Protein 34.1
GINGER PEAR TEA
Steps:
- In a medium pot bring water, grated pear, ginger and sugar to a boil over medium heat. Reduce heat to a simmer and cook until the pears are very soft, about 30 minutes Remove from heat and strain into a bowl. Refrigerate until chilled, about 2 hours.
GINGER-PEAR SAUCE
Steps:
- Combine the pears, ginger and sugar in a large pot over low heat, stirring frequently until the sugar melts and the pear juices begin to accumulate. Cover and cook, stirring occasionally, until pears are soft, about 45 minutes. Pass the pear mixture through a food mill and place in a clean saucepan. Simmer over medium heat, stirring frequently, until reduced to 8 cups, about 1 hour. Refrigerate in an airtight container.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 25 grams
SPIKED PORK TENDERLOIN WITH SUNNY PEAR CHUTNEY
All I can say about this dish is "Wow!!" The pork absolutely melts in your mouth! One of our church members made this dish for the church staff when we were invited to her home for a Christmas luncheon. It was fabulous! We all begged for the recipe! For the complete elegant meal that we were served, please also check out "Green Chili Rice Bake", "Dot's Vegetable Casserole" and "Cherry-Cream Cheese Pie with Graham Cracker Crust". A meal that's a perfect "10"!
Provided by CookKelly
Categories Pork
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Combine first seven ingredients in a large shallow dish.
- Add pork.
- Cover and chill 30 minutes, turning occasionally.
- Remove pork from marinade.
- Bring marinade to a boil in a saucepan; keep warm.
- Place pork on a lightly greased rack in a roasting pan.
- Bake at 375 degrees for 30-35 minutes or until a meat thermometer inserted in thickest portion registers 160 degrees, basting often with reserved marinade.
- Let stand 10 minutes before slicing.
- Serve with Sunny Pear Chutney (directions below).
- To make the Chutney, cook first seven ingredients in a large saucepan over medium heat 20 minutes.
- Stir in walnuts, lime juice, and red pepper.
- Cook 10 minutes.
- Cool slightly.
BRAISED BEEF WITH PEARS AND FRESH GINGER
Steps:
- Preheat broiler. Stand neck bones (close together for support), meat side up, in row in heavy large roasting pan. Brush meaty tops with oil; sprinkle with salt and pepper.
- Broil until meat is deep brown, turning pan for even cooking, about 12 minutes. Transfer bones to rimmed baking sheet. Reduce oven temperature to 350°F.
- Place roasting pan over 2 burners. Add 1/4 cup oil, onions, celery, and carrots. Sauté over medium-high heat until tender and beginning to brown, about 20 minutes. Transfer 1 cup vegetable mixture to small bowl and reserve for sauce.
- Add ginger and garlic to pan; stir 30 seconds. Add wine and boil until reduced to glaze, about 5 minutes. Return neck bones to pan, arranging flat side down in single layer. Nestle in herb sprigs, bay leaves, and juniper berries. Top with pig's feet, cut side down. Pour broth over and bring to boil.
- Cover roasting pan tightly with foil and place in oven. Braise until meat is very tender and falling off bones, about 3 hours. Using tongs, transfer neck bones to rimmed baking sheet to cool. Discard pig's feet.
- Strain pan juices into large bowl, pressing on solids in strainer to release all juices; discard solids. Spoon all fat off surface of pan juices, reserving 1 tablespoon fat for sauce. Return juices to roasting pan. Boil over 2 burners until reduced to 3 1/2 cups, about 20 minutes, occasionally stirring up browned bits. Transfer juices to large pot. Add reserved 1 cup vegetable mixture. Stir 1 tablespoon reserved fat and flour in small bowl to smooth paste; whisk into sauce. Boil until reduced to 3 1/2 cups, about 12 minutes. Add pears to sauce. Simmer pears, uncovered, until tender, about 8 minutes.
- Pull all meat off bones; cut meat into bite-size pieces. Sprinkle lightly with salt and pepper. Mix meat into sauce in pot. DO AHEAD: Stew can be made 1 day ahead. Cool 1 hour; cover and refrigerate. Rewarm before continuing.
- Spoon stew into large bowl. Sprinkle with chopped parsley and serve.
GINGER PEAR SAUCE
Categories Condiment/Spread Sauce Food Processor Ginger Lemon Pear Winter Gourmet
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Peel, core, and finely chop fresh pears. In a saucepan simmer fresh pears, nectar, dried pears, sugar, butter, ginger, lemon juice, cinnamon stick, and a pinch of salt until pears are tender, about 25 minutes. Remove pan from heat and stir in vanilla. Discard cinnamon stick.
- Force pear mixture through a food mill or ricer, or in a food processor purée to desired consistency.
GRILLED GINGER PEAR SUNDAES
Pears team well with peppery and slighty sweet ginger. You can make your own homemade ice cream a few days ahead of time for the best flavour and convenience - so delicious!!
Provided by Chef mariajane
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In bowl, stir ice cream with crystallized ginger; cover and refreeze until firm, about 1-2 hours.
- Cut pears in half lengwise and core. In small bowl, mix together butter, sugar and ground ginger; brush some on cut surfaces.
- Place cut side down on grill over medium-high heat; close lid and grill for 2-3 minutes or until grill marked.
- Brush skins with remaining butter mixture; turn over and grill for 2-3 minutes or until softened. Scoop ginger ice cream on to individual plates or bowls. Arrange pear halves beside ice cream. Drizzle with caramel sauce; sprinkle with coconut. Serve immediately.
Nutrition Facts : Calories 357.4, Fat 15.6, SaturatedFat 10, Cholesterol 47, Sodium 112.6, Carbohydrate 56, Fiber 7.2, Sugar 41.9, Protein 3.5
GINGER PEAR CHUTNEY
Great way to use up pears, including recent windfalls as they've got to be peeled and chopped anyway. Nice with pork or as a condiment with curry. Very gingery. It gets better as it ages.
Provided by Kathleen Constance
Categories Chutneys
Time 2h30m
Yield 12-14 half pint jars
Number Of Ingredients 9
Steps:
- In large preserving kettle or dutch oven, combine all ingredients and bring to a boil, stirring frequently.
- Reduce heat and simmer, uncovered, for about 1 1/2 hours, continuing to stir occasionally.
- Remove from heat and pour into hot, sterilized jars, leaving 1/8 inch headspace. Add lids and rings and process jars in a boiling water bath in a canner for 15 minutes. Take the canner off the heat and let water stop boiling before removing jars. Carefully remove jars and let sit. As they cool, the jars will seal themselves with a"pop". Label, and store in cool, dry, dark place.
- To prepare the jars, I first wash them in the dishwasher, or in the sink with very hot, soapy water, then rinse them well and put them in a warm oven, taking the jars out one or two at a time when filling them.
- I soak the lids in very hot water and put them immediately from the hot water onto the filled jars, making sure the rims of the jars are clean, then add the rings (which I've also soaked in hot water) and screw them on the jars just finger tight.
POACHED PEARS IN GINGER-LEMON SAUCE
Make and share this Poached Pears in Ginger-Lemon Sauce recipe from Food.com.
Provided by Tonkcats
Categories Pears
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- With a vegetable peeler, pare yellow part only of peel from lemon.
- Cut peel into julienne strips to make 1 table- spoon.
- Ream enough lemon to make 1 tablespoon juice. In a 5 to 6 quart pan, combine lemon peel, lemon juice, ginger, sugar and 3 cups water.
- Bring to a boil.
- Add pears and more water, if needed, to cover them.
- Simmer, covered, until pears are tender when pierced, about 30 minutes.
- Put pears in 6 shallow-rimmed dishes or shallow bowls.
- On high heat, boil syrup, uncovered, until reduced to 1/2 cup, about 40 minutes.
- Pour syrup over pears.
- Cool, cover and chill until cold or up to 2 days.
Nutrition Facts : Calories 120.1, Fat 0.3, Sodium 0.7, Carbohydrate 31.8, Fiber 5.3, Sugar 25.3, Protein 0.8
GINGER PEAR CRANBERRY SAUCE
This gingery, pear-studded cranberry sauce is simply amazing.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 2h20m
Yield 8
Number Of Ingredients 11
Steps:
- Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, star anise, cinnamon stick, garam masala, and salt in a large saucepan over medium-high heat. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat and allow to cool completely.
- Remove cinnamon stick and star anise. Chill until ready to serve.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 44.1 g, Fat 0.2 g, Fiber 3.1 g, Protein 0.6 g, Sodium 79 mg, Sugar 34.4 g
SLOW-COOKED GINGERED PEARS
My slow cooker allows me to serve a heartwarming dessert without much effort. Topped with caramel sauce, these tender pears feature a surprise filling of nuts and brown sugar.-Catherine Mueller, St. Paul, Minnesota
Provided by Taste of Home
Categories Desserts
Time 4h35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the ginger, brown sugar, pecans and lemon zest. Using a melon baller or long-handled spoon, core pears to within 1/4 in. of bottom. Spoon ginger mixture into the center of each. , Place pears upright in a 5-qt. slow cooker. Top each with butter. Cover and cook on low for 4-5 hours or until tender. Serve with ice cream and caramel topping if desired.
Nutrition Facts : Calories 263 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 43mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 6g fiber), Protein 1g protein.
PEAR GINGER SOY SALAD
Very tasty salad - people always gobble this one up! This recipe can be modified based on your preference and liking of ginger and garlic.
Provided by Jen
Categories Salad Vegetable Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
- Spread onion and bell pepper in the prepared baking sheet and spray with cooking spray.
- Bake in the preheated oven until golden, about 15 minutes.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir garlic and ginger in the hot oil until garlic begins to brown slightly, 2 to 3 minutes. Add pears to garlic mixture and cook until pears are evenly coated in oil, about 1 minute. Reduce heat to medium-low and pour 1 tablespoon ponzu over pears; cook until pears begin to brown, 5 to 10 minutes. Add more garlic and ginger if desired.
- Mix remaining 3 tablespoons olive oil and 3 tablespoons ponzu in a small saucepan; bring to a boil. Add garlic and ginger if desired. Remove saucepan from heat and cool.
- Combine greens, cucumber, onion, bell pepper, and pears in a bowl; drizzle with ponzu-olive oil mixture. Toss salad to evenly coat.
Nutrition Facts : Calories 219.6 calories, Carbohydrate 23.8 g, Fat 14 g, Fiber 5.4 g, Protein 3 g, SaturatedFat 1.9 g, Sodium 403.6 mg, Sugar 11.5 g
More about "sunnys pear and ginger marinade recipes"
GINGER POACHED PEARS - COOK FOR YOUR LIFE
From cookforyourlife.org
PEAR AND GINGER PRESERVES RECIPE - SERIOUS EATS
From seriouseats.com
GINGER PEAR TEA RECIPE | SUNNY ANDERSON | COOKING CHANNEL
From cookingchanneltv.com
Servings 4Total Time 2 hrs 38 minsCategory Beverage
SUNNY PEAR CHUTNEY RECIPE | MYRECIPES
From myrecipes.com
10 BEST PEAR AND GINGER DESSERTS RECIPES - YUMMLY
From yummly.com
WARM GINGER-PEAR TOPPING RECIPE | MYRECIPES
From myrecipes.com
PEAR GINGER SAUCE WITH PEARS RECIPE - FOOD NEWS
From foodnewsnews.com
SUNNY GINGER LEMON LOVE – CARROLL COUTURE CUISINE
From eatccc.com
MARINA'S PEAR GINGER CHUTNEY | PRODUCT MARKETPLACE
From specialtyfood.com
SPARKLING PEAR & GINGER COCKTAIL – SHE KEEPS A LOVELY HOME
From shekeepsalovelyhome.com
PORK RECIPES, PEARS, GINGER, FALL RECIPES | THE ARTFUL GOURMET :: FOOD ...
From theartfulgourmet.com
POACHED PEARS IN HONEY, GINGER AND CINNAMON SYRUP - GLUTEN …
From fooddiez.com
PEAR GINGER CHUTNEY WITH SUNFLOWER SEEDS - COOKING WITH SAPANA
From cookingwithsapana.com
PEAR AND GINGER PRESERVES | SAUCED - SERIOUS EATS
From seriouseats.com
PEAR AND GINGER CRANBERRY SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
GINGER-POACHED PEARS WITH CHOCOLATE SAUCE | CANADIAN LIVING
From canadianliving.com
BRAISED SHORT RIBS WITH PEAR, GINGER, AND STAR ANISE RECIPE
From sunset.com
PEAR GINGER SCONES RECIPE | QUAKER OATS
From quakeroats.com
SUNNY'S PEAR AND GINGER MARINADE | RECIPE | POPULAR …
From pinterest.co.uk
RECIPE REVIEW: SUNNY ANDERSON’S GINGER PEAR TEA
From suziethefoodie.com
SPICED POACHED PEARS IN ORANGE AND GINGER SAUCE - PINTEREST
From pinterest.ca
PEAR-GINGER MARINATED STEAKS - PURELY PRIMAL
From purelyprimal.com
POACHED PEARS WITH STAR ANISE AND GINGER - FOODFOOD
From foodfood.com
BAKED PEARS WITH GINGER: TASTY & EASY TO PREPARE - LOVE FRENCH …
From lovefrenchfood.com
PORK WITH PEAR AND GINGER SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
SPARKLING PEAR AND GINGER COCKTAIL - SHAYNA'S KITCHEN
From shaynaskitchen.com
MARINATED PINE MUSHROOMS WITH ASIAN PEAR AND PINE NUTS
From foodandwine.com
ASTRAY RECIPES: PEARS WITH GINGER
From astray.com
You'll also love