Ginger Mangotinis Recipes

GINGER MARTINI

Steps:

• Fill a cocktail shaker or small pitcher with ice. Add the vodka, ginger syrup, and lime juice. Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Strain into a chilled cocktail glass. Add twist and serve.
• Remove the outer peel of the lemon with a vegetable peeler, taking care not to include too much of the bitter white pith. Finely chop the lemon peel and ginger in a food processor.
• Transfer the lemon-ginger mixture to a medium saucepan, add the sugar and water and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes. Strain the mixture and cool. Cover and refrigerate for up to 1 week.
• Yield: 2 cups

GINGER MARGARITA

Steps:

• Bring sugar and water up to a light simmer and cook until all of the sugar is dissolved. Add ginger and steep for 30 minutes. Pour ginger-simple syrup into blender and puree. Strain out pulp and store in a tightly sealed jar or bottle. Will keep for several weeks in the refrigerator.
• Pour some bar sugar onto small plate and grate a pinch of nutmeg on top, mix well.
• Add tequila, lime juice, 5 ounces ginger-simple syrup and ice to cocktail shaker and give it a good shake. Run lime wedge around rim of glass and dip in sugar/nutmeg mixture, add ice and pour in contents of shaker, grate a little nutmeg on top and serve with a wedge of lime.

GINGER MANGO CREAM TART

Steps:

• Prepare the crust: Add the gingersnaps to a food processor, roughly breaking them as you go, then pulse them into fine crumbs. (You should have about 2 1/4 cups). Add the melted butter, light brown sugar and salt to combine. Transfer the mixture to a 9-inch springform pan, then press it evenly into the base and halfway up the sides of the pan. Freeze while you make the filling.
• Prepare the filling: In a medium saucepan, heat the mango, sugar, ginger, turmeric and salt over medium heat, stirring occasionally, until the mango is very soft and starts to break down, 8 to 12 minutes. Cool for 10 minutes.
• Place 3 tablespoons cool water in a small microwave-safe bowl. Sprinkle the gelatin over the water and let bloom for 5 minutes. Microwave until fluid, 15 to 30 seconds. (Alternatively, the bowl of gelatin can be placed over a small pot of simmering water until melted.)
• Wipe out the bowl of the food processor, add the mango mixture and pulse until mostly smooth. Add the cream cheese and confectioners' sugar and pulse until combined and smooth. Scrape the bowl well, then pulse again to combine. Add the cream and process for 1 minute. Finally, add the melted gelatin and pulse briefly to combine.
• Transfer the mixture to the chilled crust and gently spread into an even layer. Wrap the pan in plastic wrap, transfer to the refrigerator, and chill for 12 hours (or up to 24 hours).
• Gently run a small offset spatula or thin knife around the outer edge of the cake to loosen the crust, then release the outer ring. Run a large thin knife between the springform base and the bottom of the cake and use a large spatula to gently transfer the cake to a serving platter. (Alternatively, you can keep the cake on the base and transfer them together to a serving platter.)
• If using any of the garnishes, sprinkle them around the outside edge just before slicing and serving.

GINGER MARMALADE

Steps:

• Divide the ginger in half, and chop half into cubes; shred the other half with a box grater or in a food processor using the shredding blade. Total ginger should equal 3 cups. Place the ginger into a large saucepan with water over medium heat, bring to a boil, and reduce heat to a simmer. Cover the pot, and simmer the ginger until tender, about 1 hour and 15 minutes. Add more water if needed to keep mixture from drying out. Pour the cooked ginger into a fine-mesh strainer, drain, and retain 1/2 cup of the ginger-flavored water. Place the cooked ginger in a bowl with the retained liquid, and cool at least 4 hours or overnight in refrigerator.
• When ginger is thoroughly cooled, place into a large, heavy-bottomed pot, and stir in the sugar; bring to a boil over medium-high heat, and boil hard for 1 minute, stirring constantly. Stir in the pouch of liquid pectin, reduce heat to a simmer, and cook for 7 more minutes, skimming foam from top of marmalade.
• Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the marmalade into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

GINGER MARGARITA

Steps:

• Place salt mixture in a shallow dish. Moisten the rim of a rocks glass with one of the lime wedges and dip in salt mixture to coat; set aside.
• Fill a cocktail shaker with ice and add tequila, ginger-lime base liquid, and Cointreau; shake to combine and strain into prepared glass. Squeeze remaining lime wedge over glass and add to cocktail. Serve.

GINGER MARTINI

Steps:

• Place martini glasses in the freezer to frost.
• Fill chilled glass with ice, and pour in ginger liqueur. Allow liqueur to chill for one minute. Remove ice cubes, and pour in vodka. Garnish with crystallized ginger.

GINGER MARTINI

Steps:

• Muddle ginger in a mixing glass. Add ice and the remaining ingredients. Shake, and strain into a chilled cocktail glass.

MANGO-GINGER SAUCE

Steps:

• Place 1 cup chopped mangoes in medium bowl. Combine remaining 1 3/4 cups chopped mangoes and sugar in processor. Puree until smooth. Add to bowl with chopped mangoes. Stir in crystallized ginger and lime juice. Let stand at least 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

GINGER MANGO GRUNT

Steps:

• In a small bowl, combine the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Combine egg substitute and 1/4 cup nectar; stir into the flour mixture just until moistened. , Coarsely chop mango slices; combine with marmalade, lemon juice and remaining nectar., Transfer to an 8-in. cast-iron or other ovenproof skillet; stir in raisins. Bring to a boil. Drop flour mixture in 8 mounds onto the simmering mango mixture. Reduce heat; cover and simmer until a toothpick inserted in a dumpling comes out clean, 12-15 minutes (do not lift the cover while simmering). Sprinkle with ginger and almonds; if desired, serve with frozen yogurt.

AUTHENTIC MEXICAN MARRANITOS (MOLASSES GINGERBREAD PIGS)

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, stir together brown sugar, shortening, baking soda, cinnamon and vanilla until the mixture forms a firm paste.
• Add, mixing after each addition until blended, the molasses, egg and milk.
• Gradually add the flour, mixing to form a dough; Roll dough out to about 1/4 inch thick; cut with a large pig-shaped cutter; Place each marranito on a cookie sheet lined with parchment paper.
• In a cup or small bowl, beat egg; Using a pastry brush, paint tops of marranitos lightly with beaten egg.
• Bake for 15 to 17 minutes, or until browned.

GINGER MANGOTINIS

Steps:

• In small saucepan, bring 1/2 c water, the ginger, and granulated sugar to a boil, stirring, to dissolve the sugar. Remove from heat. Refrigerated for 20 minutes. Strain into a pitcher.
• Fill small dish with coarse sugar. Lightly wet the rims of 6 martini glasses, then, one by one, turn them over and rotate the rims in the coarse sugar to coat. Add the mango nectar, vodka, and lime juice to the pitcher; stir well. Refrigerate until chilled. Serve in prepared glasses.