Fresh Fruit In A Cool Ginger Broth Recipes

Steps:

• In a large bowl, mix ginger with juices. Toss lightly with fruit and chill for 2 hours.
• Wine Suggestion: Grosset Polish Hill Riesling, 1997

Steps:

• Simmer the garlic in the broth and water for 4 to 5 minutes. Add the potatoes, cover and simmer for 10 minutes or until tender. Add the chicken, lemon zest and simmer gently, without boiling, for 5 minutes or until cooked through. Remove the broth from the heat and add the cilantro and lemon juice.
• Sprinkle each portion with Parmesan and serve immediately.

Steps:

• Wash the fish bones well in cold, clean water to remove impurities. Split the lobster shells and clean by removing the light green tomalley (liver) in the body cavity and the feathery gills at the head section. Save the peeling from fresh cooked or raw shrimp. Discard the digestive tract, but save the heads if any. In a large stock pot heat olive oil and fish bones, lobster shells and shrimp shells. Cook over medium heat for 20 minutes to give broth a rich flavor. Meanwhile, put the vegetables in a food processor fitted with a steel blade and pulse to finely chop. Add the vegetables to the stock pot and saute them along with the fish bones for 15 minutes to sweat and caramelize the vegetables. Add the tomato, saffron and other herbs and seasonings and continue to saute for 10 minutes. Stir to ensure that nothing burns or sticks to the bottom of the pan. Add the white wine and reduce by half. Add the fish stock and water and bring to a boil. Reduce to a simmer, and cook 1 1/2 hours. Skim a foamy particles that rise to the surface during cooking. Drain through cheesecloth lined sieve and cool in an ice bath.

Steps:

• In 1-quart saucepan, heat sugar and water to boiling. Remove from heat; stir in 1/2 teaspoon lime peel and the lime juice. Cool 10 minutes.
• In medium bowl, place melon and ginger. Pour sugar mixture over melon mixture. Cover; refrigerate about 1 hour to blend flavors.
• Just before serving, stir strawberries into melon mixture. Serve garnished with additional lime peel.

Steps:

• In a large saucepan, heat oil over medium-high. Add scallion whites, ginger, and garlic; cook, stirring, until scallions begin to soften, about 3 minutes. Add broth and fish sauce. Bring to a boil; reduce to a simmer and cook until flavors are blended, about 5 minutes. Add stir-ins (if using) and simmer until desired doneness. Add lime juice and garnish with scallion greens if desired.

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.