Ginger Apricot Dressing Recipes

Steps:

• In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.

Steps:

• In a blender, combine the first six ingredients; cover and process until blended. While processing gradually add oil in a steady stream. Chill until serving.

Steps:

• Wash, chop and de-stone apricots. Have jars sterilized in preparation.
• Measure 8 cups of chopped apricots into a large stock pot, along with the 4 cups of sugar, 1/2 cup lemon juice, and grated ginger.
• Bring to a boil over a high heat, stirring occasionally. Once at a rolling boil, turn down the heat to keep it at a controlled boil for 23 minutes, stirring often to prevent sticking. Note: It should be bubbling, not simmering. Start your timer when it begins to boil and at this stage add the 1 tablespoon of butter.
• At the end of 23 minutes it should have reduced down to a thick, sticky consistency but will still slide easily off the spoon. Don't worry, it will thicken as it cools.
• Jar while it is still warm and moves easily.

Steps:

• In blender combine all ingredients until smooth. Can be refrigerated up to 3 days.

Steps:

• Bring a medium-size pot of salted water to a boil over high heat. Add orzo and cook about 10 minutes or until al dente. Drain immediately and rinse with cold water.
• Place the orzo in a bowl and combine with the fresh apricots, fresh and ground coriander, scallions and almonds. Toss with 4 to 5 tablespoons of the ginger oil, until the pasta is just moist. Season with salt and pepper. Squeeze the fresh lemon juice on the salad and mix.

Steps:

• Heat butter and oil in pan, add chicken, cook about 10 minutes on each side or until golden brown and tender.
• Remove from pan, place on serving dish, top with sauce.
• Apricot-Ginger Sauce:.
• Make sauce while chicken is cooking.
• Cut ginger into wafer-thin slices, then into shreds.
• Combine apricot nectar, ginger and soy sauce in pan, bring to a boil, stir in blended cornstarch and water, stir until sauce boils and thickens, add green onion.

Steps:

• Combine the water and sugar in a medium saucepan; stir well. Bring to a boil over medium heat. Add the chopped dried apricots and ginger.
• Reduce the heat and simmer, uncovered, for 15 minutes. Stir in the brandy, and simmer for 2 minutes.
• Serve warm over pork or ham, or chill and serve over ice cream. You can also use a hand held blender to make it smoother if you prefer.

Steps:

• Heat broiler to high, with rack set 4 inches from heat. Squeeze juice from grated ginger into a large bowl (you should get about 1 teaspoon juice); discard pulp. Add cream and granulated sugar. Whip until soft peaks form; refrigerate.
• Place apricots, cut side up, on a rimmed baking sheet. Dividing evenly, top with brown sugar, butter, and cardamom. Broil until apricots just begin to char, 2 to 5 minutes. Top apricots with whipped cream, and serve immediately.