APRICOT-GINGER FIZZ MIXER
This mixer is the perfect hostess gift.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 3
Steps:
- Bring ginger, sugar, and 1/2 cup water to a boil, stirring. Reduce heat; stir until sugar has dissolved. Let cool. Put apricot nectar into a large container; stir in ginger mixture. Refrigerate 2 to 4 hours. Strain; pour into an airtight bottle.
APRICOT FIZZ
Provided by Food Network
Time 5m
Yield 1 cocktail
Number Of Ingredients 3
Steps:
- Pour the apricot nectar in a champagne flute and top with Prosecco. Garnish with lime slices if desired.
GINGER-GRAPEFRUIT FIZZ
Sometimes it's hard to find a special, non-alcoholic beverage for parties that isn't a punch. That's why I love this grown-up bubbly drink that offers a little tartness from the grapefruit and spice from the ginger. -Dawn Viola, Clermont, Florida
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring the first six ingredients to a boil. Reduce heat; simmer 10 minutes. Refrigerate until cold. Strain syrup, discarding ginger and peppercorns., Using water, moisten rims of eight cocktail glasses. Sprinkle coarse sugar on a plate; hold each glass upside down and dip rims into sugar. Discard remaining sugar on plate., In a pitcher, combine grapefruit juice and syrup. Pour 1/2 cup into prepared glasses over ice; top with 1/2 cup sparkling water.
Nutrition Facts :
APRICOT-GINGER STIR-FRY
Make and share this Apricot-Ginger Stir-Fry recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook brown rice according to package directions, and when ready, remove from heat and set aside, covered.
- Heat a large wok or skillet over medium heat. When hot, add oil and stir-fry ginger, mushrooms and seitan for 2 to 3 minutes, or until seitan is browned.
- Add garlic, bok choy and apricots, and continue stir-frying for 1 minute more.
- Meanwhile, combine 2 cups vegetable stock, sesame oil, soy sauce and sugar. Stir together 1/2 cup vegetable stock and cornstarch to make a slurry, and combine with sesame oil mixture.
- Pour over contents of wok, stir well and cover. Cook for 2 to 3 minutes more, or until sauce thickens. Uncover, stir well and remove from heat.
- Spoon rice onto serving platter or individual dishes, and top each with equal portions of apricot mixture. Serve while hot.
Nutrition Facts : Calories 165.3, Fat 9.6, SaturatedFat 1.3, Sodium 491.7, Carbohydrate 18.1, Fiber 2.3, Sugar 9.1, Protein 4.3
APRICOT FIZZ
Make and share this Apricot Fizz recipe from Food.com.
Provided by byZula
Categories Low Protein
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Chill the apricot nectar and the ginger ale.
- When ready to serve, combine the nectar and ginger ale.
- Dip rims of glasses into lemon juice, then into sugar.
- Pour in the Apricot Fizz and serve.
Nutrition Facts : Calories 167.6, Fat 0.2, Sodium 18.5, Carbohydrate 43.1, Fiber 1.1, Sugar 41.9, Protein 0.7
APRICOT GINGER BISCOTTI
Steps:
- Preheat oven to 325° F. Lightly butter a baking sheet and dust with flour, knocking out excess flour.
- In a bowl soak apricots in boiling hot water to cover 5 minutes. Drain apricots well and pat them dry with paper towels. Chop apricots fine. In another bowl lightly whisk together eggs and transfer 1 teaspoon egg to a small bowl. Whisk water into the 1 teaspoon egg and reserve egg wash.
- In a large bowl with an electric mixer blend flour, sugar, baking soda, baking powder, and salt. Add remaining egg and vanilla and beat until a dough forms (dough will be sticky). Stir in apricots and ginger.
- Turn dough out onto a floured surface and knead 6 times. Working on baking sheet, with floured hands form dough into a 6 1/2- by 4 1/2-inch rectangle. Brush rectangle with some reserved egg wash and bake in middle of oven 30 minutes. Cool rectangle on baking sheet on a rack 10 minutes. Loosen rectangle from baking sheet with a metal spatula and carefully transfer to a cutting board.
- Cut rectangle crosswise into 1/2-inch-thick slices. Arrange biscotti, cut side down, on baking sheet and bake 10 minutes on each side, or until pale golden. Transfer biscotti to rack and cool. Biscotti keep in an airtight container at room temperature 3 days or frozen 1 month.
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