HONEY-GINGER PINEAPPLE CRêPES
Categories Fruit Ginger Dessert Quick & Easy Pineapple Honey Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Make batter:
- Blend crêpe ingredients in a blender. Chill batter while preparing pineapple.
- Prepare pineapple:
- Heat butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté pineapple until golden, about 5 minutes. Transfer pineapple to a bowl with a slotted spoon. Add ginger to skillet and sauté, stirring, 30 seconds. Add honey and juice and simmer until mixture is syrupy, 3 to 5 minutes.
- Make crêpes:
- While honey mixture is reducing, brush a 10-inch nonstick skillet with oil and heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in 1/4 cup batter, immediately swirling and tilting skillet to create a thin, even layer. Return skillet to heat and cook until crêpe is golden around edges and dry in center, about 45 seconds. Flip crêpe carefully and cook until golden, about 15 seconds. Transfer to a platter and keep warm, covered. Make more crêpes in same manner.
- Add pineapple to honey mixture and simmer, stirring, until heated through. Spoon about cup pineapple mixture over half of 1 crêpe, then fold in half. Repeat with remaining crêpes. Pour remaining pineapple mixture over folded crêpes.
GRILLED VANILLA-GINGER PINEAPPLE
Sherry Yard has a wonderful recipe in her first cookbook, "The Secrets of Baking," called Roasted Voodoo Vanilla Pineapple. She roasts her pineapple with the dried vanilla pods that you save after you've scraped out the seeds, and fresh ginger. She inserts the pods into the flesh of the pineapple, a great idea if you're roasting the pineapple for a long time. I decided to use vanilla extract instead of the pods, because during the relatively short time on the grill they infused only the section of the pineapple they had been stuck into. I add vanilla to the ginger syrup and baste the pineapple with this sweet and pungent mix. You could also simply drizzle the pineapple with honey.
Provided by Martha Rose Shulman
Categories dinner, quick, dessert
Time 25m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Cut ends off pineapple. Quarter lengthwise, peel and core.
- Prepare a hot or medium-hot grill. (If you are using the grill after cooking meat or fish, allow residue to burn off and scrape away with a spatula.) Stir together vanilla extract, ginger palm sugar syrup or honey, and cayenne.
- Brush pineapple wedges lightly with butter or oil and place on grill. Cook for 6 to 8 minutes per side, basting with the syrup, until you see grill marks and the pineapple is lightly colored. Remove to a platter or to plates and brush on remaining syrup or honey. Garnish with fresh mint, and serve warm.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 3 grams, Carbohydrate 54 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 17 milligrams, Sugar 28 grams
HONEY GINGER SHRIMP
This quick and easy, sweet and spicy dish combines honey, ginger, shrimp and garlic, and can be served over steamed vegetables or pasta.
Provided by MANDE2509
Categories Appetizers and Snacks Spicy
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.
Nutrition Facts : Calories 165.9 calories, Carbohydrate 4.1 g, Cholesterol 172.9 mg, Fat 8.1 g, Fiber 0.8 g, Protein 19 g, SaturatedFat 1.3 g, Sodium 199.9 mg, Sugar 2.1 g
HONEY-GINGER PINEAPPLE CREPES
Make and share this Honey-Ginger Pineapple Crepes recipe from Food.com.
Provided by dicentra
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Make batter:.
- Blend crepe ingredients in a blender. Chill batter while preparing pineapple.
- Prepare pineapple:.
- Heat butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then saute pineapple until golden, about 5 minutes.
- Transfer pineapple to a bowl with a slotted spoon. Add ginger to skillet and sauté, stirring, 30 seconds.
- Add honey and juice and simmer until mixture is syrupy, 3 to 5 minutes.
- Make crêpes:.
- While honey mixture is reducing, brush a 10-inch nonstick skillet with oil and heat over moderately high heat until hot but not smoking.
- Holding skillet off heat, pour in 1/4 cup batter, immediately swirling and tilting skillet to create a thin, even layer.
- Return skillet to heat and cook until crêpe is golden around edges and dry in center, about 45 seconds.
- Flip crepe carefully and cook until golden, about 15 seconds. Transfer to a platter and keep warm, covered. Make more crêpes in same manner.
- Add pineapple to honey mixture and simmer, stirring, until heated through.
- Spoon about ‰ cup pineapple mixture over half of 1 crêpe, then fold in half. Repeat with remaining crêpes.
- Pour remaining pineapple mixture over folded crêpes.
Nutrition Facts : Calories 322.7, Fat 11.2, SaturatedFat 6.5, Cholesterol 78.8, Sodium 33.8, Carbohydrate 53.7, Fiber 2.6, Sugar 36.5, Protein 5.3
HONEY-GINGER SHRIMP AND VEGETABLES
I created this recipe for those who have a sweet tooth but also enjoy a bit of spice in their life! Substitute chicken for shrimp if desired.
Provided by Liz Hoffman
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a wok or large skillet over high heat until it begins to smoke. Stir in garlic, onion, ginger, and red pepper flakes. Quickly cook until the onion softens and just begins to brown. Stir in bell pepper, zucchini, and mushrooms; continue cooking until the zucchini softens, about 4 minutes.
- Stir cornstarch into honey until smooth, then add to vegetables, and simmer until thickened, about 2 minutes. Add shrimp, and cook until they turn pink, about 3 minutes. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 369 calories, Carbohydrate 48.3 g, Cholesterol 172.5 mg, Fat 9.3 g, Fiber 2.4 g, Protein 26 g, SaturatedFat 1.4 g, Sodium 177.6 mg, Sugar 38.5 g
HONEY GINGER CHICKEN WITH PINEAPPLE
Quick aand easy recipe using fresh pineapple. I like this recipe but my DH thinks it's a little sweet. Any suggestions to make it less sweet? Remove honey and add soy sauce? Please let me know your thoughts
Provided by Marjorie W.
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Twist crow off of pineapple, Cut pineapple in half lengthwise. Save one half in refrigerator for later use. Remove the core from remaining half and cut fruit from shell with a knife, then into chunks.
- Pound chicken to 1/2 in thickeness and season with salt and pepper.
- Warm olive oil in large pan.
- Add garlic and onion and saute until soft.
- Add chicken and brown on both sides.
- Combine water, honey, sherry and add to pan.
- Cover and simmer for about 8 minutes.
- Remove chicken from pan and keep warm.
- Mix cornstarch withpineapple juice, lime juice, and peel; stir into pan along with the bell peppers. Cook until sauce boils and thickens.
- Add pineapple and heat.
- Spoon over chicken.
- Serve immediately over brown rice.
Nutrition Facts : Calories 300.7, Fat 4, SaturatedFat 0.8, Cholesterol 68.4, Sodium 84.3, Carbohydrate 31.4, Fiber 2.5, Sugar 21.9, Protein 28.8
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