Gingerbread Ravioli Recipes

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GINGERBREAD MARTINI



Gingerbread Martini image

Provided by Trisha Yearwood

Categories     beverage

Time 40m

Yield 4 cocktails

Number Of Ingredients 12

4 ounces Irish cream liqueur, such as Baileys
4 ounces vodka, such as Kettle One
2 ounces coffee liqueur, such as Kahlua
2 ounces Gingerbread Syrup, recipe follows
2 scoops vanilla ice cream, softened
Whipped cream, for topping
Small handful gingerbread cookies, crushed
1 cup sugar
1 cup water
5 cloves
2 cinnamon sticks
One 2-inch piece fresh ginger, cut into rounds

Steps:

  • Combine the Irish cream liqueur, vodka, coffee liqueur, Gingerbread Syrup and ice cream in a cocktail shaker. Add ice and shake well. Pour into four chilled martini glasses. Top each with a generous dollop of whipped cream and a sprinkling of gingerbread cookie crumbs.
  • Add the sugar, water, cloves, cinnamon and ginger to a small saucepan. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Lower the heat and simmer for 5 minutes. Remove from the heat and let cool to room temperature before using, about 20 minutes. Cover and refrigerate for up to 2 weeks.

GINGERBREAD MARTINI



Gingerbread Martini image

This gingerbread martini is a yummy holiday treat.

Provided by fran b

Categories     Drinks Recipes     Cocktail Recipes     Vodka Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 6

1 ounce Irish cream liqueur (such as Bailey's®)
1 ounce milk
½ (1.5 fluid ounce) jigger coffee-flavored liqueur (such as Kahlua®)
½ (1.5 fluid ounce) jigger vodka
½ (1.5 fluid ounce) jigger gingerbread-flavored syrup (such as Monin®)
¼ cup ice, or as needed

Steps:

  • Combine Irish cream liqueur, milk, coffee-flavored liqueur, vodka, and gingerbread flavored syrup in a cocktail mixer. Fill with ice, cover, and shake vigorously until combined. Strain into a chilled martini glass.

Nutrition Facts : Calories 313.9 calories, Carbohydrate 42.1 g, Cholesterol 2.4 mg, Fat 0.7 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 25.4 mg, Sugar 34.5 g

FAVORITE OLD FASHIONED GINGERBREAD



Favorite Old Fashioned Gingerbread image

This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.

Provided by Charles

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h45m

Yield 9

Number Of Ingredients 11

½ cup white sugar
½ cup butter
1 egg
1 cup molasses
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
  • In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
  • In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
  • Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g

SHRIMP AND GINGER RAVIOLI WITH BEURRE BLANC



Shrimp And Ginger Ravioli With Beurre Blanc image

Provided by Bryan Miller And Pierre Franey

Categories     dinner, lunch, appetizer, main course

Time 25m

Yield About 24 ravioli

Number Of Ingredients 12

1 1/4 pounds medium-sized shrimp
Salt and freshly ground white pepper to taste
1/4 cup finely chopped water chestnuts
2 tablespoons grated fresh ginger
2 tablespoons olive oil
2 tablespoons chopped fresh coriander
1/4 teaspoon hot red-pepper flakes
2 tablespoons light soy sauce
About 60 Chinese won-ton wrappers (include extras in case some break)
1 large egg, beaten
1 quart shrimp broth (see recipe)
Beurre blanc (see recipe)

Steps:

  • Peel and devein the shrimp. Reserve the shells for shrimp broth.
  • Chop the shrimp into small cubes. In a mixing bowl, combine the shrimp, salt and pepper, water chestnuts, ginger, olive oil, coriander, pepper flakes and soy sauce. Blend well and let sit for about 10 minutes.
  • Lay one won-ton wrapper on a lightly floured dry surface. Brush it with some of the beaten egg. Place three-quarters of a teaspoon of the shrimp mixture on the center of the won ton. Top the won ton with another skin, pressing the edges firmly around the perimeter to seal thoroughly. Trim the won-ton skin edges with a cookie cutter to remove excess dough. Repeat the procedure with the rest of the ingredients. Cover the finished uncooked ravioli with a moistened towel to keep them from drying out.
  • Poach the ravioli, five or six at a time, in simmering shrimp broth for about one minute or until they rise to the surface. Drain and place four to six ravioli on warm serving plates. Drizzle some beurre blanc over and serve immediately.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 2 grams, Carbohydrate 47 grams, Fat 3 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 643 milligrams, Sugar 0 grams, TransFat 0 grams

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