Ginger Apricot Dressing Recipes

GINGER-APRICOT TOSSED SALAD

Steps:

• Process first 7 ingredients in a blender until smooth. Fill a 6-qt. stockpot two-thirds full with water and bring to a boil. Add beans; cook, uncovered, until crisp-tender, 8-10 minutes., Remove beans and immediately drop into ice water. Drain and pat dry. In a salad bowl, combine salad greens, mango and beans. Sprinkle with peanuts. Serve with dressing.

APRICOT VINAIGRETTE DRESSING

Steps:

• In a small bowl or jar, warm preserves in microwave for 20 seconds to liquify.
• Whisk in remaining ingredients until emulsified.
• Use immediately or store in refrigerator for up to 4 days. Allow to come to room temperature before using and shake well.

SPICED APRICOT GINGER PRESERVES

Steps:

• Mix all ingredients in 1-quart saucepan.
• Heat to boiling; boil 1 minute, stirring occasionally.
• Spoon into gift jar. Store covered in refrigerator up to 2 months.

GINGER DRESSING

Steps:

• In a blender, combine the first six ingredients; cover and process until blended. While processing gradually add oil in a steady stream. Chill until serving.

APRICOT DRESSING

Steps:

• Process all ingredients in a blender until smooth.
• Chill for at least 2 hours and serve over the salad of your choice.

CRYSTALLIZED GINGER AND APRICOT BARS

Steps:

• Whisk flour, crystallized ginger, ground ginger, and salt together in a bowl.
• Beat shortening and sugar together in a bowl until smooth and creamy. Add egg yolks 1 at a time, beating well after each addition. Gradually beat flour mixture and cold water into egg mixture until dough is well-combined. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Press chilled dough into a 7x11-inch baking dish. Spread apricot preserves over the top.
• Bake in the preheated oven until golden brown around the edges, 35 to 40 minutes. Cool for 1 hour before cutting into bars.

STEAMED GINGER PUDDING WITH APRICOT JAM

Steps:

• Butter a 5-cup heatproof pudding basin or mixing bowl. Cut a parchment circle to fit top of bowl; butter. Fill a large pot fitted with a steamer or pasta insert with enough water to come halfway up bowl (test this with an empty bowl); set aside.
• Stir together flour, baking powder, and ground ginger in a small bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in egg. Reduce speed to low. Add flour mixture in 3 batches. Add chopped ginger, honey, and milk; mix until just combined.
• Spoon jam into bottom of prepared bowl. Pour batter on top; smooth with a spatula. Cover bowl with prepared parchment, buttered side down. Place a tea towel on top; secure with kitchen twine. Tie opposing corners of towel on top of bowl.
• Bring water in prepared pot to a boil over medium-high heat. Carefully lower pudding bowl into steamer; cover pot. Reduce heat to medium-low. Steam 2 hours, checking occasionally to make sure water doesn't completely evaporate. Transfer to a wire rack; remove towel and parchment. Let cool 10 minutes. Run a small knife around edge of bowl; invert pudding onto a plate. Serve warm.

APRICOT HONEY-GINGER JAM

Steps:

• In a large bowl, toss together all the ingredients. Let stand, covered with plastic wrap, at room temperature 3 hours, or refrigerate overnight.
• In a heavy-bottom 5-quart pot, bring apricot mixture to a boil over medium-high heat. Reduce heat to medium-low; simmer, skimming foam from surface as needed, until fruit is transparent and falls apart slightly, about 20 minutes (cooking time will vary depending on the ripeness of the fruit). If the mixture seems too watery, strain out fruit, and continue cooking syrup about 5 minutes more, then return fruit to pan. Let cool completely, then pour the jam into 1-to-2-cup-capacity airtight containers.

GINGER APRICOT DRESSING

Steps:

• In blender combine all ingredients until smooth. Can be refrigerated up to 3 days.