FRESH RASPBERRY SAUCE
This stuff is so beautiful and delicious, you and your Valentine may not even need the cake. This will absolutely work even if you use frozen raspberries, but nothing compares to the flavor of the sauce if you can somehow find and use fresh raspberries.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 55m
Yield 12
Number Of Ingredients 4
Steps:
- Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.
Nutrition Facts : Calories 44.2 calories, Carbohydrate 10.8 g, Fat 0.3 g, Fiber 3.9 g, Protein 0.5 g, Sugar 6.9 g
SALMON WITH RASPBERRY GINGER GLAZE
This is an easy to prepare salmon recipe with a wonderful sweet and sour glaze.
Provided by Dean Cannon
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h15m
Yield 2
Number Of Ingredients 12
Steps:
- Mix ginger ale and water in a saucepan, and bring to a boil. Reduce heat to a simmer; stir in lemon juice, 1 tablespoon lemon zest, raspberries, and sliced ginger. Bring to a boil, and cook over medium heat for 30 minutes, stirring occasionally. Strain the sauce through a fine strainer into a clean saucepan; discard solids. Stir sugar into strained sauce, bring to a boil over medium heat, reduce heat, and simmer until the sauce has thickened, about 10 minutes. Remove from heat, and allow to cool while you prepare the salmon.
- Preheat oven to 400 degrees F (200 degrees C).
- Coat salmon fillets with olive oil; sprinkle with sea salt, black pepper, and 1 tablespoon of lemon zest. Place salmon fillets into a broiler-proof baking dish. Brush salmon fillets generously with raspberry sauce.
- Bake in the preheated oven until salmon is almost opaque in the center and the fish flakes easily, about 10 minutes. Turn on the oven's broiler, and broil the fillets until browned, 2 to 3 minutes. Serve with extra sauce if desired.
Nutrition Facts : Calories 626 calories, Carbohydrate 104.8 g, Cholesterol 56.4 mg, Fat 16.5 g, Fiber 14.6 g, Protein 22.5 g, SaturatedFat 3 g, Sodium 230.1 mg, Sugar 85.2 g
RASPBERRY-LIME GINGER SAUCE
Serve with our Watermelon Basket. This sauce is also great with other summer fruits like peaches or nectarines.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/3 cups
Number Of Ingredients 4
Steps:
- Stir together sugar and lime juice in a small saucepan over medium heat until sugar has dissolved. Let cool slightly. Process raspberries and ginger in a food processor until coarsely chopped. With processor running, add lime syrup in a slow, steady stream, and process until smooth. Pour through a fine sieve into a medium bowl, pressing out any remaining juices; discard seeds. Cover and refrigerate until ready to serve, up to 2 days.
CHEESECAKE WITH GINGER-LIME CANDIED RASPBERRIES
Provided by Michael Laiskonis
Categories Citrus Ginger Dessert Cream Cheese Raspberry Lime Bon Appétit Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 21
Steps:
- For shortbread crust:
- Lightly coat an 8x8x2" baking pan with nonstick spray; line with plastic wrap, leaving a generous overhang.
- Mix crumbs, butter, and salt in a medium bowl until it resembles moist sand. Press evenly onto bottom of pan. Cover; chill.
- For cheesecake:
- Place 2 tablespoons. cold water in a small saucepan; sprinkle gelatin over. Let stand until gelatin is soft, 5-10 minutes.
- Using an electric mixer on medium-high speed, beat sugar, butter, and salt in a medium bowl until light and fluffy, about 5 minutes. With motor running, add cream cheese 1 piece at a time, occasionally scraping down sides of bowl. Beat in crème fraîche, orange juice, and lime juice.
- Gently heat gelatin over lowest heat, stirring constantly, just until gelatin dissolves. Scrape gelatin into cream cheese mixture; beat to blend. Fold in whipped cream just to incorporate. Pour mixture over crust; smooth top. Chill until set, about 3 hours. DO AHEAD: Cheesecake can be made 3 days ahead. Cover and keep chilled, or freeze airtight for up to 2 weeks.
- For ginger-lime candied raspberries:
- Cook first 3 ingredients, 1 tablespoon mint, lime juice, and 1 tablespoon water in a small saucepan over low heat until raspberries are soft and juices are released, 2-3 minutes. Transfer to a small bowl. Cover with plastic wrap and chill foratleast1hourandupto1day.
- Using plastic wrap overhang, lift cheese-cake from pan and place on a flat surface. Cut into pieces; place on plates. Spoon candied raspberries over; drizzle with sauce and garnish with mint.
LIME AND GINGER DRESSING
Categories Condiment/Spread Ginger No-Cook Low Fat Quick & Easy Salad Dressing Lime Summer Bon Appétit
Yield Makes about 1/2 cup
Number Of Ingredients 7
Steps:
- Whisk first 5 ingredients in small bowl to blend. Gradually whisk in vegetable oil and sesame oil. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
RASPBERRY LIME SLUSH
For a cool ending to a meal, our Test Kitchen scoops this bright pink slush into stemmed glasses, then drizzles it with ginger ale. The lime adds a little zing for a sweet-tart taste that's especially refreshing.
Provided by Taste of Home
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine sugar and 1/2 cup water. Cook and stir over high heat until sugar is completely dissolved. Remove from the heat. Press raspberries through a sieve; discard seeds. , In a large bowl, combine the raspberry puree, sugar syrup, lime juice and remaining water. Transfer to a 1-qt. freezer container. Cover and freeze for 12 hours, stirring occasionally. May be frozen for up to 3 months. , To use frozen raspberry mixture: Combine the raspberry mixture and ginger ale in a 2-qt. pitcher. Or for one serving, combine 1/2 cup raspberry mixture and 1/2 cup ginger ale in a glass.
Nutrition Facts : Calories 112 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 1g fiber), Protein 0 protein.
CRANBERRY SAUCE WITH LIME & GINGER
A slightly tangy variation on a traditional cranberry sauce. Great with turkey or ham! From Better Homes & Gardens.
Provided by Lisa in Acworth
Categories Fruit
Time 20m
Yield 2 1/3 cups
Number Of Ingredients 7
Steps:
- Stir together water, sugar, syrup, lime peel and lime juice in heavy saucepan. Bring to boiling and reduce heat. Simmer, uncovered, for 3 minutes or until sugar has dissolved.
- Add cranberries and continue to simmer for 5 minutes, stirring occasionally. Stir in ginger. Simmer for another 6 minutes or until berries have popped and mixture starts to thicken.
- Remove from heat and let cool. Can chill for up to 3 days. Bring to room temp for 30 minutes before serving.
Nutrition Facts : Calories 417, Fat 0.3, Sodium 10.5, Carbohydrate 108.2, Fiber 6.8, Sugar 90, Protein 0.6
GINGER LIME GLAZED SALMON
A delicious glaze for salmon. It's not necessary to marinate in advance. This makes a modest amount of sauce/glaze. Should you desire more to serve over rice, increase the amounts but add after removing the fillets from the pan.
Provided by gailanng
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Grind together the ginger, chile pepper, garlic and sugar in a mortar and pestle to get a coarse paste. Transfer paste to a bowl and add fish sauce, lime juice, Sriracha and water; mix to combine. Season with salt; set aside. (This may be done in a small food processor bowl or blender.) This sauce will be divided.
- Dry with paper toweling and season salmon with salt. Pour over the fillets 4 tablespoons sauce, turning to coat. Set aside the remaining sauce.
- Heat oil in a non-stick skillet. When hot, add the salmon fillets and the sauce used for coating; cook over moderate heat. (Don't add more otherwise you will 'boil' the fillets instead of glazing.) Turn fillets over so that both sides are cooked, scooping glaze over top. Continue to cook until it carmelizes, coating the salmon. Remove the fillets then immediately add to the hot pan the reserved sauce mixture, simmering until it becomes golden and thick. Pour over reserved fillets.
- Serve with white or jasmine rice.
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- To make fruit concentrate: place raspberries, lime, ginger, and mint leaves in a pitcher or large jar and smash with a wooden spoon to release their juices. Stir in water. Let the mixture infuse in the fridge overnight, then strain.
- To make simple syrup: combine water and sugar (or honey) in a small saucepan over medium heat. Simmer, stirring occasionally, until completely dissolved. Let cool.
- To make soda: for each serving of soda, combine 1/4 cup fruit concentrate, 1 tsp. simple syrup and 3/4 cup seltzer water in a glass. Serve with ice if desired.
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