Sunnys Pear And Ginger Marinade Recipes

SUNNY'S APPLE AND GINGER CRANBERRY JELLY MOLDS

Steps:

• Add the apples (seeds and all), cranberry juice, ginger and cinnamon stick to a large pot. Bring to a boil, then reduce the heat and steep on medium until the apples are mushy, about 25 minutes. Strain the contents of the pot using a fine-mesh sieve and a moist paper towel or cheesecloth. Do not press anything through the sieve. Allow to drip to about 2 cups of liquid. Discard the solids.
• Wipe the pot clean or rinse with water. Pour all but 1/4 cup of the liquid back into the pot and add the sugar. Cook on medium high until the sugar dissolves.
• Add the gelatin to the reserved 1/4 cup liquid and stir. Stir this into the pot and remove from the heat. Let cool until just warm.
• Coat the inside of four 8-ounce ridged party cups (or several shot glass-size party cups) with cooking spray (you may want to double the cups so you don't warp them). Once the liquid has cooled a bit, divide among the cups. Place on a tray and refrigerate until firm, about 3 hours.
• To unmold, dunk the sides of the cups in warm water and wiggle out the jelly.

SUNNY'S SPICY GREEN GODDESS BURGER

Steps:

• For the patty. In a large bowl, add the beef and gently break it up so it isn't in one big lump. High over the top, sprinkle the salt, cumin and a few nice grinds of black pepper. With your less dominant hand, make a claw or pitchfork and fold the beef over itself while turning the bowl with your other hand. The goal is to blend but not over-mix the beef. Divide into 4 equal parts and make into balls. Cover and let them rest at room temperature for 2 hours.
• For the glaze. In a medium bowl, add the jelly, cilantro, dill, mint, parsley, scallions and jalapeno. Stir to combine.
• To grill and glaze. Heat the grill to 400 degrees F.
• Press or form each ball of beef into a patty slightly larger than the circumference of the buns. Place over the direct heat of the grill and cook until they release, about 4 minutes. Flip the burgers, move to the indirect heat of the grill and immediately top each with a nice spoonful of the glaze. Continue to cook until desired doneness.
• For serving: To build the burgers, start on the bottom buns and build up. Place the cheese, grilled and glazed patty, a spritz of lime and a handful of chips on each. Smear equal amounts of avocado on the inside of each top bun. Top the burgers and serve.

BAKED GINGER PEARS

Steps:

• Drain pears, reserving juice; set aside eight pear halves and 1/4 cup juice (save remaining pears and juice for another use). , Arrange pear halves cut side up in an ungreased 5-cup baking dish. Combine the brown sugar, pecans, lemon juice and ginger; sprinkle over pears. , Spoon reserved pear juice around pears. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Garnish with cookie crumbs.

GINGER PEAR CRANBERRY SAUCE

Steps:

• Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, star anise, cinnamon stick, garam masala, and salt in a large saucepan over medium-high heat. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat and allow to cool completely.
• Remove cinnamon stick and star anise. Chill until ready to serve.

PAN-SEARED CHOPS WITH PEAR AND SOY-GINGER GLAZE

Steps:

• To make glaze, bring pear nectar to simmer in large, non-stick skillet over medium-high heat. Add sugar, soy sauce, vinegar, ginger root, and cayenne. Stir until sugar is dissolved and sauce begins to simmer. Add pears and stir to coat. Cook, basting pears frequently, until pears are barely tender, 4 minutes. Mix remaining 2 tablespoons of pear nectar with cornstarch and stir into pear mixture. Simmer until sauce thickens slightly. Transfer to bowl and set aside. Wipe out skillet.
• Combine flour, thyme, pepper, and salt on plate. Dredge chops in flour mixture, coating all sides and shaking off excess.
• Using same pan, heat olive oil over medium-high heat and swirl to coat pan. Add pork chops and brown on each side, turning once, about 4 minutes per side. Turn heat to low and pour pear mixture over top, cover, and cook until chops are cooked through and pears are tender, about 5 minutes. Serve immediately.

GINGER PEAR CHUTNEY

Steps:

• In large preserving kettle or dutch oven, combine all ingredients and bring to a boil, stirring frequently.
• Reduce heat and simmer, uncovered, for about 1 1/2 hours, continuing to stir occasionally.
• Remove from heat and pour into hot, sterilized jars, leaving 1/8 inch headspace. Add lids and rings and process jars in a boiling water bath in a canner for 15 minutes. Take the canner off the heat and let water stop boiling before removing jars. Carefully remove jars and let sit. As they cool, the jars will seal themselves with a"pop". Label, and store in cool, dry, dark place.
• To prepare the jars, I first wash them in the dishwasher, or in the sink with very hot, soapy water, then rinse them well and put them in a warm oven, taking the jars out one or two at a time when filling them.
• I soak the lids in very hot water and put them immediately from the hot water onto the filled jars, making sure the rims of the jars are clean, then add the rings (which I've also soaked in hot water) and screw them on the jars just finger tight.

SPIKED PORK TENDERLOIN WITH SUNNY PEAR CHUTNEY

Steps:

• Combine first seven ingredients in a large shallow dish.
• Add pork.
• Cover and chill 30 minutes, turning occasionally.
• Remove pork from marinade.
• Bring marinade to a boil in a saucepan; keep warm.
• Place pork on a lightly greased rack in a roasting pan.
• Bake at 375 degrees for 30-35 minutes or until a meat thermometer inserted in thickest portion registers 160 degrees, basting often with reserved marinade.
• Let stand 10 minutes before slicing.
• Serve with Sunny Pear Chutney (directions below).
• To make the Chutney, cook first seven ingredients in a large saucepan over medium heat 20 minutes.
• Stir in walnuts, lime juice, and red pepper.
• Cook 10 minutes.
• Cool slightly.

GINGER PEAR SAUCE

Steps:

• Peel, core, and finely chop fresh pears. In a saucepan simmer fresh pears, nectar, dried pears, sugar, butter, ginger, lemon juice, cinnamon stick, and a pinch of salt until pears are tender, about 25 minutes. Remove pan from heat and stir in vanilla. Discard cinnamon stick.
• Force pear mixture through a food mill or ricer, or in a food processor purée to desired consistency.

GINGER-PEAR SAUCE

Steps:

• Combine the pears, ginger and sugar in a large pot over low heat, stirring frequently until the sugar melts and the pear juices begin to accumulate. Cover and cook, stirring occasionally, until pears are soft, about 45 minutes. Pass the pear mixture through a food mill and place in a clean saucepan. Simmer over medium heat, stirring frequently, until reduced to 8 cups, about 1 hour. Refrigerate in an airtight container.

PEAR-GINGER APPLESAUCE

Steps:

• Peel, core, and slice apples.
• In a large pot, bring apples, lemon juice, pears, ginger, and 1 1/2 cups water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes.
• Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. (Add sugar, if using.)
• Let cool, then transfer applesauce to airtight containers.