GINGER MANGO CREAM TART
Festive enough for a holiday party or a summer cookout, this bright and creamy mango tart has a crisp gingersnap crust and is topped with candied ginger, pistachios and toasted coconut. The no-bake crust, which is made from store bought gingersnaps, butter and light brown sugar, comes together in the food processor with the press of a button. For the filling, fresh or frozen mango is cooked with ginger and turmeric to deepen its flavor and brighten the color of the finished dessert.
Provided by Erin Jeanne McDowell
Categories cakes, pies and tarts, dessert
Time 35m
Yield One 9-inch cake (8 to 10 servings)
Number Of Ingredients 14
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.
STRAWBERRY MANGO TART
Make and share this Strawberry Mango Tart recipe from Food.com.
Provided by luvinlife94
Categories Tarts
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix crust ingredients. Press firmly into a 9-inch tart pan. Prick sides and bottom with a fork. Bake at 350 degrees for 15-20 minutes Remove. Combine cream cheese, jam, sugar, and lime juice; mix well. Spread evenly over cooled crust. Arrange fruits over cream cheese layer. Brush fruit with apple jelly. Chill for 2 hours before serving.
Nutrition Facts : Calories 773.1, Fat 54.6, SaturatedFat 34.4, Cholesterol 153.9, Sodium 337.5, Carbohydrate 70.4, Fiber 2.3, Sugar 55.2, Protein 5.3
PEI WEI ASIAN DINER NEM NUONG (LEMONGRASS MEATBALLS)
This is from the Pei Wei Asian Diner website. Meatballs could be made the day before or even frozen for later use.
Provided by Member 610488
Categories Meatballs
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Mix all of the Nuoc Cham sauce ingredients in a bowl until the sugars dissolve. Refrigerate until needed. Will stay good for several days.
- Soak the bamboo skewers in water. Mix the meat with the marinade ingredients. Shape into 1 ounce meatballs and skewer 5 on each stick. Refrigerate for 4 hours and then grill over low heat with no open flame.
- Serve with Nuoc Cham sauce, mint, cilantro and basil. Wrap in leaf lettuce and eat with hands.
Nutrition Facts : Calories 278.1, Fat 18.4, SaturatedFat 6.3, Cholesterol 54.5, Sodium 1998, Carbohydrate 14.8, Fiber 0.3, Sugar 11.9, Protein 13.7
BEST ORIENTAL SALAD DRESSING
This is great on an Asian inspired salad - think Pei Wei, or PF Changs. I've included several substitutions which have worked for me as well, since I never seem to have ALL the ingredients on hand at the same time...
Provided by Gatorbek
Categories Salad Dressings
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in blender and blend at medium speed 3-4 seconds until celery is finely grated.
- This can be served immediately, but the flavors will blend better if refrigerated about an hour before serving.
- The fewer substitutions you have to make, the better, of course, but I've used each of these at one time or other, and still been happy with the results. Send me any other substitutions you've tried!
MANGO CUSTARD TART
As I continue to enter dessert recipes from our recent cruise, I am seeing a definite & freq trend for make-ahead combos using fruits w/a custard. This recipe from *Carnival Creations* by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines) takes us to the far-eastern cuisines of India, Malaysia & Thailand. Altho the recipe suggests the French influence of Napoleon Brandy, my DH would look upon that as a "sinful waste" & I will use a more std cooking brandy. (Times have been estimated & do not include cooling times) *Enjoy* !
Provided by twissis
Categories Tarts
Time 50m
Yield 8 Wedge Servings, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a sml saucepan, bring sugar, milk & whipping cream to a slow boil over med-heat. Remove from heat & cool slightly.
- Add mango puree, eggs, egg yolks + brandy & whisk till all ingredients are completely mixed together.
- Strain mixture into pie shell, bake 30-35 min or till custard is set, cool completely & refrigerate till ready to serve.
- TO SERVE: In a sml bowl, beat whipping cream & powd sugar till stiff. Cut pie into 8 slices & place on serving dishes. Pipe a whipped cream rosette on ea slice & serve immediately.
Nutrition Facts : Calories 297.3, Fat 18.1, SaturatedFat 7.6, Cholesterol 156.7, Sodium 151.3, Carbohydrate 27.5, Fiber 1.1, Sugar 15.7, Protein 5
MA TANTE'S CARAMELIZED PEAR & GINGER TART
This is a quick and easy dessert. It is the bomb. I love the combination of pears, almonds and candied ginger. I got this recipe from my aunt...it is too die for. Hope that you enjoy it as much as we have. We use a shortbread pie crust for this recipe, feel free to use your favorite.
Provided by Baby Kato
Categories Tarts
Time 40m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Peel and slice pears,
- Caramelize the pears in butter and 3 tbsps sugar. Cook until a nice golden brown and set aside to cool.
- Arrange the cooled, caramelized pears nicely in the unbaked pie crust.
- Blend together the eggs, remaining sugar, minced candied ginger, cream, ground almonds and pear brandy or nectar.
- Pour the custard mixture over the pears and place in a preheated oven and bake for 25 - 30 minutes. (or until done)
- Let rest for 10 minutes before serving -- this is equally as good cold as it is warm.
- When ready garnish with a large dollop of whipped cream and sprinkle remaining shredded candied ginger overtop.
- Enjoy, enjoy, enjoy!
Nutrition Facts : Calories 937.5, Fat 63.5, SaturatedFat 29.8, Cholesterol 226.5, Sodium 424.1, Carbohydrate 87.5, Fiber 10.3, Sugar 48.4, Protein 11.7
PEI WEI ASIAN DINER CARAMEL CHICKEN
This is a copycat recipe for Pei Wei Asian Diner's Caramel Chicken (Caramel chile sauce, pineapple, ginger, garlic, lemongrass, mint, rice sticks, Asian slaw of cucumbers, red bell peppers, carrots, cilantro, red onions, Fresno chile peppers, Vietnamese vinaigrette).
Provided by Member 610488
Categories Whole Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 26
Steps:
- Preheat oven to 325 degrees F.
- Combine sugar and water in a high sided sauce pot. Bring to boil and simmer until the sugar turns a dark caramel color, but not burnt. Do not stir the sugar while cooking or it may crystallize.
- Add the chicken broth (the broth will boil quickly and spatter because of the hot sugar so be careful. This is the reason for the high sided pan).
- Stir in the broth and continue stirring over low heat until the sugar dissolves, then add the fish sauce and soy sauce. Set aside.
- Combine Vietnamese vinaigrette ingredients to a medium bowl and add cucumbers, red bell peppers and carrots. Marinate until ready to use.
- Season the chicken pieces with the salt.
- Heat the vegetable oil in a large dutch oven and brown the chicken pieces on all sides. Set aside.
- In the same pan, (using the extra vegetable oil if needed) saute the ginger, garlic, red onion, and jalapeno over medium heat for 4-5 minutes until soft and fragrant.
- Add the browned chicken pieces and the caramel sauce to the dutch oven, turning the chicken in the caramel broth to coat all sides. Arrange the chicken in the pan so it is all submerged in the sauce as much as possible and bring the pot to a boil.
- Cover the pot, put in the oven and braise until done (35-45 minutes). While chicken is cooking, assemble the green onion, pineapple chunks and the other herbs and set aside.
- Just before serving, add in the green onions and pineapple chunks and stir well. Serve the chicken over your favorite rice or rice vermicelli.Top with portion of Vietnamese vinaigrette slaw.
Nutrition Facts : Calories 1196.5, Fat 68.9, SaturatedFat 17.3, Cholesterol 243.8, Sodium 3115.4, Carbohydrate 83.5, Fiber 2.8, Sugar 73.1, Protein 62.3
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