Recipe modified from wellplated.com
One Pan Cranberry Chicken. Juicy chicken with a sticky cranberry glaze. Sweet, tangy and ready in only 30 minutes!
This Red Cabbage slaw is crispy, sweet and refreshing!! Great on a hot day, for a picnic, it can go with so many dishes.
- 1/2 red cabbage, thinly sliced
- 1/2 cup cilantro, chopped
- 2 med carrots, shredded
- 1/3 cup rice vinegar
- 1/2 tbsp sugar
-1/2 tbsp honey
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp l.c. finns Anise extract
- 1 tsp l.c. finns Ginger extract
Toss all the ingredients together and refrigerate for an hour before serving.
This is a basic salad dressing that is so quick & easy that I mix up right before serving a salad. The modifications that can be made to this recipe are endless. Try adding any or all when you have them available: garlic, scallions, crushed red pepper, soy sauce, mustard, molasses. Makes about 1/2 cup of dressing.
From Extract Test Kitchen:
Prepare your shrimp first, and toss with the 3 cloves crushed garlic, ginger extract, and season with salt and pepper in a bowl, and let them marinade for a few minutes.
Heat the wok with a little oil (Maybe 1 tsp for a nonstick wok) and scramble the egg. Set aside in a bowl. Heat the wok again to a medium high heat with about a tbsp ground nut oil, and cook the shrimp. This will depend on stove power, but shrimp are done when they’re pink. Give them a little extra time if you’re not sure, but shouldn’t exceed 6 or 7 minutes.)
Put the shrimp aside with the egg.
The curry roux- Add about 3 tbsp oil to your wok, and paste in your curry powder, or curry paste. The paste will start to splatter, but wait for it to stop, and bring the heat higher. Once your oil is good and hot, add your rice, and toss it back and forth (this is where a wok is very handy.) after 2 minutes, add peas and white parts of scallions, and a good squeeze of Sriracha (Maybe 1 tbsp,) and the fish sauce. After another minute, add your pineapple pieces, egg, and shrimp back to the wok. Season with salt, pepper, and saracha to taste (I like mine spicy!) Finally, remove from heat, and add the fresh basil, and the green parts of the scallions, and serve.
2 cups heavy cream
3 1/2 cups sugar
1/2 cup light corn syrup
1/4 cup water
1/4 cup unsalted butter, cut into chunks
3 teaspoons l.c finns Cinnamon extract or fresh-ground cinnamon
4 teaspoons l.c. finns Ginger extract
1/2 teaspoon salt
Line a 9×13 baking sheet with heavy-duty foil and butter generously. Put the cream in a small saucepan and let it warm over low heat.
Put the sugar, water, and corn syrup in a large, heavy pot over medium-high heat and stir vigorously until the sugar melts and dissolves. Stop stirring and turn the heat to high. Cook until the sugar turns dark amber. Take off the heat.
Whisk in the butter. VERY CAREFULLY pour in the cream and whisk it. The caramel will bubble up furiously and steam. Whisk until well-combined and return to high heat. Bring to a boil, stirring, then turn the heat to medium-low. Clip on the candy thermometer and let the caramel cook until the temperature hits 250°F. Remove from the heat and quickly whisk in the ginger extract, cinnamon, and salt. Pour into the prepared pan and let it cool.
When it has cooled for a couple hours, put it in the fridge to harden overnight. The next day, cut into small pieces and wrap. These are fine at room temperature. Sprinkle them with fine sugar for an extra little crunch, which was very tasty too.
1/2 cup soy sauce
1 1/2 tbsp brown sugar
1 tbsp l.c.finns Ginger extract
2 tbsp olive oil
Mix all the ingredients and pour over chicken breasts. Marinade for an hour or so. Throw on grill until done.
This recipe comes from a friend, Jen Van Buren. It yields about 3 dz cookies.
1/2 cup butter, room temperature
1 cup granulated sugar, plus some to roll out cookies
1/2 cup pure pumpkin (canned pumpkin works well too)
1/4 cup molasses
1 large egg
1 teaspoon l.c. finns Vanilla extract
2 tsp l.c. finns Ginger extract
2 1/3 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon or l.c. finns Cinnamon extract
1 tsp ground cloves
1/2 tsp salt
1. In a bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, ginger and vanilla extract. Mix until combined.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, cloves and salt. Add to wet ingredients and mix until combined. Refrigerate dough for at least 1 hour. The dough can be chilled for up to 3 days.
3. When you are ready to bake, pre-heat the oven to 350. LIne a baking sheet with a slipmat or parchment paper. Place sugar in a small bowl. Roll Tablespoon-sized balls of dough in sugar until well coated. Place on prepared baking sheet about 2 inches apart. Bake 10-12 minutes or until cookies looked cracked and set at the edges. The cookies will be soft. Let the cookies cool on the sheet for 2-3 minutes after removing them from the oven, then transfer to wire rack to cool completely.