Cranberry Mango Fool With Gingersnaps Food

CRANBERRY FOOL

Steps:

• In a large bowl, combine the cranberry sauce, orange zest and allspice. Fold in whipped cream. Spoon into dessert dishes. Refrigerate until serving. Garnish with orange peel and mint if desired.

MANGO LIME FOOL WITH DATES

Steps:

• In a medium bowl, whisk the yogurt to loosen it. In another medium bowl, beat the cream with 1 1/2 tablespoons of the sugar until it thickens slightly (it should not be thick enough to hold peaks). Fold the whipped cream into the yogurt.
• In a blender or food processor, puree the mangoes, lime juice, and the remaining 1 1/2 tablespoons sugar. Add more sugar to taste, if desired. Fold the mango puree into the yogurt and cream mixture until they are partially combined.
• Spoon the fool into 4 glasses and chill until ready to serve. Garnish with the dates and pistachios, if desired.

GINGERSNAP MANGO-LASSI CHEESECAKE MINIS

Steps:

• Preheat oven to 350 degrees F. Line a standard size 12 cup muffin tin with foil cup liners; spray with cooking spray.
• In a medium bowl, mix crushed cookies and 2 tablespoons of the melted butter until all crumbs are moist. Evenly divide into muffins tins. Press crumbs until firm. A shot glass
• works well. Bake for 5 minutes or until just set. Remove and evenly divide crystallized ginger on top of baked crust. Set aside to cool. Leave oven on.
• Meanwhile, in a blender, put 1/3 cup mango, yogurt, 1 tablespoon honey, cardamom, and rum extract then process until smooth. In a medium bowl, beat the sugar and cream cheese at medium speed until creamy. Stir in mango-yogurt smoothie mixture (lassi), then add the eggs and beat until smooth.
• Pour cheesecake batter into the baking cups, filling them 3/4 full. Refrigerate any leftover batter.
• Bake the cheesecakes for 15 minutes, or until they jiggle slightly in the center. Remove from the oven and transfer to the freezer for 15 minutes.
• Meanwhile, chop remaining 1 cup of mango to the size of raisins. In a medium saucepan, over medium heat, add 1 tablespoon of butter. Stir in cinnamon and curry powder and cook for 1 minute, stirring constantly. Add chopped mango, 2 tablespoons of honey, lime juice, raisins and a pinch of salt. Bring to a boil for 1 minute then reduce heat to low. Cook for 10 minutes. Remove from heat and cool until cheesecakes are ready.
• Once cheesecakes are cooled, remove the metal liners carefully. Serve 2 cheesecakes per plate. Garnish each cake with warm mango-raisin chutney and fresh mint on the side.

GINGERSNAPS

Steps:

• With a mixer, cream together the brown sugar, butter, and salt. Add molasses and continue creaming. Combine water and baking soda in a cup. Sift together flour, ginger, and cinnamon. Add flour mixture and baking soda mixture all at once and mix until well combined. Wrap dough in plastic and refrigerate until firm.
• Preheat the oven to 350 degrees F. Alternatively, preheat a convection oven to 325 degrees F.
• Roll out dough on a well floured surface to 1/8-inch thickness. Cut out desired shapes with cookie cutters and arrange on cookie sheets lined with parchment paper. Sprinkle very lightly with kosher salt and generously with raw sugar. Bake for 7 minutes, rotating the cookie sheets halfway through. Cool on wire racks.

MOJAVE MADRAS

Steps:

• To an ice filled pint glass, combine all the ingredients, except the lime wedge. Shake quickly and pour into a serving glass. Garnish with a lime wedge and serve.

GINGERSNAPS

Steps:

• Preheat oven to 350 degrees F. and grease cookie sheets. Cream the butter with the brown sugar until light and fluffy. Add the molasses and egg and beat until smooth. Sift the flour with baking soda, ginger, cinnamon and cloves. Add the flour mixture to the butter mixture and beat until well blended. Pinch off a little of the dough and roll it into 1-inch balls (dough may be very moist, if so, dip hands in warm water before forming balls). Dip each ball into the granulated sugar and arrange sugar side up on prepared baking sheet approximately 2 inches apart. Bake for 10 to 12 minutes or until cracked on top.