2013 Ginger Lovers Recipe Contest Winners
Gingered Salmon by Diane Halferty
For the sauce: heat the oil in a small pan over medium heat. Add the garlic and sauté, stirring for 1-2 minutes. Add the soy sauce and Domaine de Canton. Bring to a boil, reduce heat to low, and reduce sauce to half. Allow to cool.
Place the salmon in a large, closeable, plastic bag. Pour the sauce over the salmon and close the bag. Turn bag several times and marinate the fish in the refrigerator for 6-8 hours. Strain the sauce into a clean large sauté pan and heat to a simmer. Add the salmon and cook two minutes. Turn each piece of salmon and cook two more minutes, then remove the pan from the heat.
In a large skillet heat the oil over medium-high heat. Cut bottoms off the bok choy and sauté it, turning frequently with tongs, until crispy tender.
2 1/2 Cups Domaine de Canton
2 Tablespoons sesame oil
3 Garlic cloves, peeled and minced
5 Tablespoons soy sauce
2 Pounds salmon filets, cut into 1-ounce pieces
6 Baby bok choy
1 Tablespoon canola oil
3 Cups steamed basmatti rice
Candied ginger and fresh mint for garnishes
To serve: place a serving of rice into each of six bowls. Divide the bok choy on top of the rice, and then the salmon. Pour the ginger sauce over all. Garnish with candied ginger and fresh mint leaves.
Bread Pudding with Ginger Caramel Glaze by Jodi Axel
Fruits: in advance (recommend at least 24 hours, but up to a week maximum): combine raisins and first 1/2 cup of Domaine de Canton in a sealed container. Set aside in refrigerator to allow raisins to absorb the liqueur.
Bread pudding: in a large bowl, beat eggs until slightly frothy. Fold in sugar, honey, vanilla, cinnamon, nutmeg and sea salt. Add the diced bread, toss to coat bread, allowing time for the liquid mixture to soak into the bread. Drain the soaking raisins. Add raisins and crumbled white chocolate to the bread mixture, stir to mix in evenly. Put bread mixture in a buttered 8x8 inch or 9x9 inch baking dish; using a spatula, compress the top slightly to press in any stray bread cubes that may be rising above the top of the bread pudding. Bake at 325 degrees Fahrenheit for approximately 45 minutes or until top is lightly brown. Remove from oven and allow to sit for approximately 10 minutes before serving.
Ginger Caramel Sauce:
Pour the 2/3 cups Domaine de Canton in a 2 cup glass bowl or measuring cup. Set aside so it is ready to add caramel mixture to at the time needed. In a small saucepan, combine sugar, butter, corn syrup and the first 1/2 cup of the whipping cream. Stirring constantly and scraping the sides and bottom of the pan, heat slowly until boiling. When boiling slowly, add remaining 1/2 cup of cream, divided in two pours, bringing mixture to a boil again before each pour. Continue to heat while stirring constantly until it starts to caramelize - bringing it to 228 degrees Fahrenheit. When caramel reaches 228 degrees Fahrenheit, remove from heat and spoon caramel mixture into the Domaine de Canton, stirring to fully mix the liqueur and caramel into a sauce. (Note the temperature of the caramel mixture is important for the flavor and consistency of the sauce. If you do not have a candy thermometer, this will be after it starts to turn light brown and no longer flows down the side of the pan. You can test with a room temperature metal spoon dipped in the boiling mixture. When removed, it should have a thick glaze of caramel that sticks to it at least 1/16th inch thick and does not drip or drool down the spoon, which when cooled can be scraped from the spoon with minimal effort . If the caramel is under cooked, it will give a runny sauce that lacks the caramel flavors. If the caramel is overcooked, it will make the sauce more firm and it won't blend with the liqueur as well. If overcooking occurs or the caramel and liqueur are not blending well, you can microwave the liqueur/caramel mixture on low for a few seconds to heat the mixture and then stir it to make the caramel and liqueur fully blended.)
1/2 Cup golden raisins
1/2 Cup and 2/3 cups Domaine de Canton
5 Cups French bread (or other premium white bread), diced into 1 inch cubes
3/4 Cups white sugar
1/4 Cup honey
2 Teaspoons vanilla
1/4 Teaspoon cinnamon
1/4 Teaspoon nutmeg
1/4 Teaspoon sea salt
4 oz. Premium white chocolate bar, crumbled into chips (or white chocolate chips)
Butter for coating baking dish
1 Cup sugar
1/4 Cup salted butter
6 Tablespoon white corn syrup
1 Cup heavy whipping cream, divided
This dessert can be made in advance if desired. Warm the bread pudding and sauce before serving. Serve warm, with bread pudding plated and warmed ginger caramel sauce drizzled on top. Serves 9.