PAN-SEARED CRUSTED SALMON WITH CHERRY TOMATO-GINGER SAUCE
In this recipe, fresh ginger flavors the sauce, and ground ginger and other warm spices are rubbed on the fish to make a flavorful, crisp crust. Be sure to buy whole coriander seeds and grind them in a food processor or spice grinder; pre-ground coriander will be too fine.
Provided by spatchcock
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, combine the coriander, ground ginger, and cayenne and mix with 1 tablespoon plus 1 teaspoon of the oil to make a paste.
- Pat the paste on both sides of the salmon fillets and season with salt and pepper.
- Heat a 12-inch heavy-based skillet over medium-high heat.
- Add the remaining 1 tablespoon oil and swirl to coat.
- When the oil is hot but not smoking, add the fillets and cook until the bottom is well browned and the bottom half of the fish becomes opaque, 3 to 4 minutes.
- Turn the fish and cook until browned on the second side and just cooked through, another 3 to 4 minutes.
- Transfer to a warm platter.
- Pour off all but a film of fat from the pan.
- Add the garlic and sauté until fragrant, about 15 seconds.
- Add the tomatoes, sprinkle with salt, and sauté until slightly softened, about 2 minutes.
- Remove from the heat, toss in the ginger, and pour the tomatoes over the fish.
- Put the pan over high heat.
- Add the wine and boil until reduced by half.
- Add the broth; boil until reduced by half again.
- Off the heat, swirl in the butter.
- Season with salt and pepper to taste.
- Pour the sauce over the salmon and tomatoes, sprinkle with the cilantro, and serve immediately.
Nutrition Facts : Calories 377, Fat 20.9, SaturatedFat 5.3, Cholesterol 102.8, Sodium 168.9, Carbohydrate 7.3, Fiber 3.1, Sugar 2.3, Protein 35.4
PORK TENDERLOIN WITH GINGERED CRANBERRY (OR CHERRY) SAUCE (5 PT
A quick scan of my recipe collection reveals my fondness for fruit sauces with poultry or pork. So when I found this one in a Weight Watchers cookbook, I was instantly taken with it. Though I will not try this until later this week, the presentation here includes my modifications. I have made this with dried cherries and it was superb, almost better than the original. If using cherries, reduce the amount of ginger a small amount. (5 points)
Provided by justcallmetoni
Categories Berries
Time 26m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- Drizzle tenderloin with Worcestershire sauce sprinkle with mustard, pepper and salt.
- Heat a large cast iron skillet or other oven-proof pan over medium high heat. Apply a light shot of cooking spray. Sear the pork on all sides, cooking for about 3 minutes total.
- Place skillet into the oven and cook for Bake at 450 degrees for 15 to 20 minutes or until a meat thermometer inserted into thickest portion of pork registers 160°F Remove from oven and let stand 5 minutes before cutting.
- To prepare glaze, combine red wine, juice dried cranberries in a small saucepan. Bring to a boil and cook, uncovered, for 5 minutes, stirring frequently. Remove from heat and stir in ginger.
- To serve, slice pork into 8 or 12 slices, depending on desired thickness. Divide slices onto 4 serving places and spoon a quarter of the sauce over each portion (3 ounces pork and about 2 tablespoons sauce per serving).
EASY CHERRY SAUCE
This quick and easy homemade Cherry Sauce is loaded with sweet juicy cherries. We love this cherry topping on cheesecake, waffles, ice cream, and cakes!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 15m
Number Of Ingredients 5
Steps:
- In a medium saucepan (off the heat), add water (use 1/3 cup for fresh cherries and 1/4 cup water for frozen cherries). Whisk in 1 Tbsp cornstarch, 1 Tbsp lemon juice, and 2 Tbsp sugar.
- Place over medium heat and whisk constantly until the mixture starts to thicken.
- Add cherries and cook stirring occasionally until sauce is at a light boil (about 6-10 minutes for fresh cherries and 12-15 minutes for frozen). The sauce should be thickened and uniformly bubbling, not just at the edges, then remove from heat.
- Cool to room temperature then cover and store in the refrigerator in a glass mason jar or Tupperware container until ready to use. It will thicken more as it stands.
Nutrition Facts : Calories 59 kcal, Carbohydrate 15 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
GINGERED CHERRY SAUCE
Can be prepared in 45 minutes or less.
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- In a saucepan combine the cherries, the sugar, the ginger. and 1 1/2 cups water and simmer the mixture for 8 to 10 minutes. or until the liquid is reduced to about 1 cup. Stir the cornstarch mixture, add it to the cherry mixture, and simmer the mixture, stirring, for 2 minutes. Remove the pan from the heat. Heat the brandy in a small saucepan over moderate heat, ignite it carefully, and pour it over the cherry sauce. Let the flame subside, shaking the pan, and serve the sauce warm over the ice cream.
GINGERBREAD TRIFLE (WITH LEMON CREAM AND CHERRY SAUCE)
Make and share this Gingerbread Trifle (With Lemon Cream and Cherry Sauce) recipe from Food.com.
Provided by Julie Bs Hive
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Make gingerbread according to directions. When cool enough to handle cut into 1-in cubes.
- MAKE CHERRY SAUCE: combine brown sugar, cornstarch and cinnamon in a medium saucepan. Stir in cranberry juice cocktail. Add frozen cherries. Cook and stir until thick and bubbly then cook an additional 2 minutes. Cover and cool without stirring. NOTE: this mixture can be made up to three days ahead, covered and refrigerated until needed.
- MAKE LEMON CREAM:.
- Beat whipping cream and vanilla just till soft peaks form. Fold in lemon pudding. Stir gently until combined.
- TO ASSEMBLE:.
- Spoon 1/3 the lemon cream into a trifle dish. Add 1/3 the cherry sauce. Top with half the pears and 1/2 the gingerbread.
- Repeat this layer once and top with remaining 1/3 cherry sauce.
- Keep refrigerated.
Nutrition Facts : Calories 419.4, Fat 15.4, SaturatedFat 7.4, Cholesterol 35.9, Sodium 358.2, Carbohydrate 69.2, Fiber 3.7, Sugar 44, Protein 3.6
CHERRY GINGER SAUCE FOR ANGEL CAKE
Provided by Marian Burros
Categories condiments, dessert
Time 10m
Yield Enough for one angel cake
Number Of Ingredients 5
Steps:
- Place the yogurt in a strainer that has been lined with cheesecloth and place over bowl. Allow to drain for three hours. Discard the whey.
- Meanwhile, combine the cherries, ginger, sugar and wine and simmer about 5 minutes. Remove from heat and set aside until yogurt is ready.
- To make sauce, combine 1 cup of drained yogurt with wine-cherry mixture and place in blender or food processor and puree. Serve over slices of angel cake.
GINGER CHERRY STEAMED PUDDING WITH SHERRY HARD SAUCE
Steps:
- For the pudding, butter a 2-quart souffle dish with a tightly fitting lid. Have ready a pot with a lid, large enough to hold the covered souffle dish and a rack that will fit in the bottom of the pot to allow water to circulate freely under the dish. Bring a large saucepan of water to a boil.
- Meanwhile place the butter and the brown sugar in a mixing bowl and whisk until well blended. Whisk in the eggs. Gradually whisk in the molasses and the milk. Stir together the flour, ginger, soda and salt. Stir the dry ingredients into the liquid. Stir in the cherries and raisins. Scrape the batter into the buttered dish and smooth the top.
- Place the rack in the bottom of the pot. Cover the souffle dish and place it in the pot. Pour in enough of the boiling water to come halfway up the sides of the souffle dish. Cover the pot. Check occasionally to make sure there is enough water and that it is simmering; add boiling water to the pot if necessary. Steam the pudding until a skewer inserted into the center comes out clean, about 1 1/2 hours.
- Meanwhile to make the hard sauce, stir together the butter, sugar and salt until smooth. Slowly stir in the sherry. Chill, but do not allow to become too firm. Carefully remove the pudding from the pot and place on a rack. Uncover and let stand for 10 minutes. Use a small, sharp knife to loosen the pudding from the sides of the dish and unmold. Cut into wedges and serve warm with the hard sauce.
Nutrition Facts : @context http, Calories 470, UnsaturatedFat 4 grams, Carbohydrate 82 grams, Fat 14 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 299 milligrams, Sugar 53 grams, TransFat 0 grams
CHERRY-CRANBERRY SAUCE
This sweet-tart relish has 7 fewer grams of sugar than the canned kind, and it supplies disease-fighting antioxidants.
Provided by Jennifer Iserloh
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Heat butter in a medium saucepan over medium-high heat. Cook ginger and cinnamon until ginger becomes fragrant, 1 to 2 minutes. Carefully add amaretto and cook until liquid thickens and reduces by half, about 1 minute. Add cranberries, cherries, sugar and 1/2 cup water. Cover and bring to a boil. Reduce heat to low and simmer until cranberries break apart and sauce thickens, 20 to 25 minutes. Remove from heat and cool to room temperature. Transfer to an airtight container and refrigerate for up to 1 week.
ORANGE AND GINGER CHERRY SAUCE
Make and share this Orange and Ginger Cherry Sauce recipe from Food.com.
Provided by Karyl Lee
Categories Fruit
Time 55m
Yield 8 c, 24 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in non-reactive pot.
- Cook on moderate to low heat until cherries are tender.
- Remove from heat, cool, and store in refrigeration, tightly covered.
Nutrition Facts : Calories 64.5, Fat 0.1, Sodium 1.6, Carbohydrate 16.1, Fiber 1.4, Sugar 13.9, Protein 0.7
More about "gingered cherry sauce food"
PUCKER UP 2014: SOUR CHERRY GINGER BEEF - A CANADIAN …
From acanadianfoodie.com
5/5 (3)Category MainCuisine Canadian AsianTotal Time 1 hr 30 mins
GINGERBREAD PORRIDGE WITH CHERRY SAUCE | FLAVOUR DREAMS
From flavourdreams.com
RECIPE: FRESH GINGERED CHERRY JUICE | WHOLE FOODS MARKET
From wholefoodsmarket.com
GINGERED CHERRY SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GINGERED CHERRY SAUCE – WE LOVE GOD!
From welovegod.org
SWEET CHERRY SAUCE WITH GINGER RECIPE - FOODREFERENCE.COM
From foodreference.com
GINGERED CHERRY SAUCE RECIPE - FOOD REFERENCE HAM RECIPES
From foodreference.com
GINGERED CHERRY SAUCE RECIPE BY FATFREE.N.GUILTLESS | IFOOD.TV
From ifood.tv
ASTRAY RECIPES: GINGERED CHERRY SAUCE
From astray.com
CHEERY CHERRY SAUCE | CANADIAN LIVING
From canadianliving.com
PANNA COTTA RECIPE WITH CHERRY SAUCE | OLIVEMAGAZINE
From olivemagazine.com
MORELLO CHERRY & CRANBERRY GINGER SAUCE | CROFTER'S ORGANIC
From croftersorganic.com
GINGERED CHERRY SAUCE - BIGOVEN
From bigoven.com
GINGER CHICKEN WITH PEANUT SAUCE, COCONUT RICE WITH SHRIMP AND …
From nytimes.com
GINGERED-CHERRY PARFAITS - FRESH FORK MARKET
From freshforkmarket.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love