Gingered Spaghetti Squash Gratin with Walnuts and Pecorino
Gingered Spaghetti Squash Gratin with Walnuts and Pecorino by Jennifer Beckman
Preheat oven to 400 degrees. Lightly butter a 1-quart shallow baking dish.
Halve the squash through the stem end and remove the seeds. Roast, flesh side down, on a large baking sheet, until tender, about 30 minutes. Cool slightly, then use a fork to rake strands of cooked spaghetti squash into a large bowl.
While squash roasts, melt the butter in a small saucepan over medium heat. Add the minced shallots to the melted butter and saute until tender, 4-5 minutes. Pour in the Domain the Canton Ginger Liqueur and simmer hard until reduced by half; the bubbles will be large and syrupy. Pour in the heavy cream and continue to simmer, stirring frequently, until slightly thickened. Season with salt and pepper.
Pour gingered cream mixture over the spaghetti squash strands, add the parsley, and toss gently to combine. Add about half of the walnuts, about half of the pecorino, and toss again, season with salt and pepper, then transfer to the prepared baking dish. Sprinkle the remaining walnuts, remaining pecorino, and the panko breadcrumbs over top.
Bake in the preheated oven 15-20 minutes, until golden brown and bubbling. Serve hot or at room temperature.
1 spaghetti squash, 2-3 pounds
1 tablespoon unsalted butter, plus extra to butter baking dish
2 large shallots, minced
¼ cup Domain de Canton Ginger Liqueur
¼ cup heavy cream
2 tablespoons chopped fresh parsley
½ cup toasted walnuts, coarsely chopped
1/3 cup shredded pecorino romano cheese
2 tablespoons panko breadcrumbs
Salt and pepper to taste
Velvet Sweet Potato and Carrot Bisque
Velvet Sweet Potato and Carrot Bisque by Jennifer McNabb
1. Melt butter over medium heat in stockpot or Dutch oven. Add onion and shallots; cook for 3 minutes being careful to not brown. Add sweet potatoes and carrots. Cook for 5 minutes, stirring frequently. Lower heat and cover the pot so vegetables can soften, about 10 minutes.
2. Uncover and add Domaine de Canton and ginger. Turn heat to medium and cook for 2 minutes to thoroughly combine liqueur and ginger with the vegetables. Add the chicken or vegetable stock and enough water to just cover the top of the vegetables. Bring bisque to a boil, lower a simmer and cover. Let soup simmer for at least another 10-15 minutes, until carrots and sweet potatoes are completely cooked through. Add cream, salt and white pepper.
3. Blend bisque very well with an immersion blender or traditional counter blender. It may be necessary to add a bit more water for ease of blender. If so, add ¼ c. at a time. If using a traditional blender, blend in batches and do not fill blender to the top each time. Transfer the bisque back into the pot.
4. Add 1 T. Domaine de Canton to bisque. Simmer for another 5 minutes. Garnish and serve to happy guests!
4 T. unsalted butter
1 c. onion, diced
2 shallots, diced
2 c. sweet potatoes, cut into ½ inch cubes
1 ½ c. carrots, diced
½ c. plus 1 T. Domaine de Canton, divided
2 t. fresh ginger, grated
4 c. chicken or vegetable stock
1-1 ½ c. water
½ c. heavy cream
2 t. kosher salt
½ t. white pepper
Garnish: Pinch of Fleur de Sel, Crème Fraiche or
sour cream, chopped fresh flat leaf parsley
Upside-Down Apple–Raisin Gingerbread
Upside-Down Apple–Raisin Gingerbread by Rick Browne
1. Preheat the oven to medium high (325°F [162°C]).
2. Pour the melted butter into a 9-inch (22.5-cm) square baking pan. Scatter the apples over the butter. Sprinkle with 1/3 cup (79 mL) of the brown sugar and set aside.
3. In a mixing bowl, combine the margarine, molasses, granulated sugar, and egg. Using a hand-held mixer, whip until smooth. Add the flour, baking soda, cinnamon, ginger, cloves, allspice, salt, raisins, nutmeg, and Domaine de Canton and mix well. Pour the batter over the apples.
4. Place the baking dish in the oven and cook for 45 to 50 minutes, or until the cake tests done.
5. While cake is baking pour chilled whipping cream into a chilled mixing bowl and whip on medium to medium-high speed, adding 2 teaspoons powdered sugar and 1 tablespoon Domaine de Canton during the process. When soft peaks form the whipped cream is done; cover bowl and refrigerate until ready to serve.
6. When cake is nicely browned on top and a toothpick inserted into the center comes out clean the cake is done. Remove from the oven, invent over a serving plate, if necessary loosen the sides with a sharp knife.
7. Slice and serve with generous dollops of the ginger whipped cream.
¼ cup melted butter
2 large apples, peeled, cored, and sliced
2/3 cup (158 mL) brown sugar, divided
½ cup (118 mL) margarine, melted
½ cup (118 mL) dark molasses
½ cup (118 mL) granulated sugar
2 cups (473 mL) all-purpose flour
1 teaspoon (5 mL) baking soda
1 teaspoon (5 mL) ground cinnamon
1 teaspoon (5 mL) ground ginger
¼ teaspoon (1.25 mL) ground cloves
½ teaspoon (2.5 mL) ground allspice
½ teaspoon (2.5 mL) salt
1 cup (236 mL) golden raisins
¼ teaspoon (1.25 mL) ground nutmeg
¾ cup (177 mL) Domaine de Canton
1 pint whipping cream
2 teaspoons powdered sugar
1 tablespoon Domaine de Canton
Pan-Roasted Duckling Medallions with Blood Orange Ginger Gastrique
Pan-Roasted Duckling Medallions with Blood Orange Ginger Gastrique by Susan Asanovic
1. Cook honey at a low boil in a small saucepan over moderate heat until caramelized to deep golden color. Add vinegar, simmer 1-2 minutes, remove from heat.
2. Preheat oven to 400 F. Score duckling skin in a crisscross pattern at ½-inch intervals. Combine 1 teaspoon salt, ½ teaspoon pepper, coriander and paprika. Rub on both sides of breasts. Brush a heavy, non-reactive skillet with oil, place over moderate heat. Sear duckling, skin side down, until golden and crisp and it has rendered its fat, 10-12 minutes. Turn, sauté 2 minutes then transfer skillet to oven. Roast 2-4 minutes until still a bit rosy, 145° F, or to desired doneness. Allow to rest 3-4 minutes. Slice crosswise into 1/3-inch medallions. Keep warm.
3. Discard all but 1 tablespoon fat from skillet. Add shallots, sauté until softened. Deglaze with broth; when skillet is almost dry, add orange juice, honey-vinegar mixture, thyme sprigs, and rosemary, scraping up stuck on bits. Reduce by half, add Domaine de Canton, simmer 3-5 minutes, or until syrupy. Season with salt and pepper to taste and add crumbled thyme. Whisk in butter until glossy. Divide medallions on plates, garnish with blood orange sections. Serves 4-5
Note: If blood oranges are not in season, substitute seedless clementine’s for the fresh sections and tangerine juice for blood orange juice.
3 tablespoons honey
3 tablespoons white wine vinegar
2 boneless, skin-on duck breasts, (1-½ to 2 pounds total)
Kosher salt and freshly ground pepper, to taste
1-½ teaspoons ground coriander
1 teaspoon smoked paprika
(vegetable oil for greasing skillet)
2 medium shallots, chopped
½ cup vegetable broth
8 ounces blood orange juice
4 sprigs fresh thyme plus 2 teaspoons crumbled leaves
1 sprig fresh rosemary
4 ounces Domaine de Canton Ginger Liqueur
5 teaspoons unsalted butter, cut in small pats
2 blood oranges, peeled and sectioned