GINGER YOGURT SAUCE
From Mark Bittman. Think this would be good on roasted butternut squash/sweet potato or squash soup. Thank you Chef#945395 for suggesting lemon juice amount.
Provided by WiGal
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all.
- Serve immediately or refrigerate for a few hours, but bring to room temperature before serving.
Nutrition Facts : Calories 43.7, Fat 2.1, SaturatedFat 1.3, Cholesterol 8, Sodium 28.8, Carbohydrate 4.2, Fiber 0.2, Sugar 3, Protein 2.3
GINGER YOGURT SAUCE ON PINEAPPLE
Try this quick dessert sauce over any fruit you like.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Number Of Ingredients 5
Steps:
- Place ginger in a fine-mesh sieve set over a small bowl. Press to release juice (you should have 1 to 2 teaspoons); discard pulp.
- Add yogurt and honey to bowl; mix to combine. (To store sauce, cover and refrigerate up to 2 days.)
- To serve, divide pineapple among four serving plates; top with sauce and, if desired, almonds.
Nutrition Facts : Calories 145 g, Fat 1 g, Fiber 1 g, Protein 4 g
MANGO WITH PINEAPPLE GINGER SAUCE
Buy the mangoes a day or two ahead of time to allow them to ripen.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Remove top and skin from pineapple. Cut lengthwise into quarters; remove core. Chop three quarters of pineapple into large chunks; process in a food processor until smooth. Strain through a sieve or colander into a small saucepan. Discard solids.
- Add vanilla bean, sugar, and ginger to the pan, and cook over medium heat, stirring often, until slightly thickened, about 8 minutes.
- Meanwhile, dice remaining quarter of pineapple, and place in a small bowl. Cut mangoes in half lengthwise, angling the knife slightly to cut around the elongated pit. Cut out and discard pit. Peel mangoes, and discard the peel. Cut mangoes into bite-size pieces, and divide among four plates.
- Remove pineapple sauce from heat. Scrape the seeds from vanilla bean, stir seeds into sauce, and discard the pod. Combine the warm sauce with the diced pineapple, and spoon sauce over each plate of sliced mango. Sprinkle with crystallized ginger, and serve.
SAUSAGES WITH TANGY, GINGERY PINEAPPLE
Debate ham and pineapple pizza all you want. There's no denying the goodness of caramelized pineapple paired with crisp-edged sausages. In this easy weeknight meal, a tangy lime- and ginger-spiked dressing cuts the richness of the meat and tempers the sweetness of the fruit. Serve this with some crusty bread to mop up the drippings.
Provided by Melissa Clark
Categories dinner, weekday, sausages, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees and, if you like, line a sheet pan with parchment paper.
- In a medium bowl, toss together pineapple, sugar, oil, ginger, lime zest, 1 teaspoon salt, 1/2 teaspoon pepper, allspice and cayenne until well combined. Stir in three-quarters of the onions. (Reserve remaining onions for serving.)
- Spread pineapple mixture onto the sheet pan in one layer. Nestle sausages among the pineapple mixture. Roast until fruit is caramelized and sausages are browned and cooked through, about 30 minutes. Halfway through baking, flip the sausages and toss the pineapple mixture.
- Meanwhile, make the vinaigrette: In a small bowl, combine lime juice, garlic, ginger and a big pinch each of salt and pepper. Slowly whisk in oil. Taste and season with more salt and lime juice if you'd like.
- Pull the pan out of the oven, drizzle vinaigrette over sausages and pineapple, and toss gently to combine. Garnish with reserved onion and cilantro, and serve.
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