Gingered mango salsa
Yield: 1 Cup
Ingredients:
- 1/4 Habanero chile -or-
- 1 Whole jalapeno ;seeded and finely chopped
- 3/4 ts Soy sauce
- 1 c Mango peeled and diced
- 1/4 c Brown sugar
- 1/4 ts Ground cloves
- 1 sm Garlic clove finely chopped
- 1 tb Fresh ginger finely chopped
- 1 pn Salt
Instructions:
Combine and mix prepared ingredients in a small bowl. Salsa texture should be coarse. Recipe from 1994 "Shepherd's Garden Seeds Catalog pg. 39. Posted by
Cathy Harned.
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Title: GINGERED PERSIMMON & ASIAN PEAR CRISP
Categories: Fruits, Desserts
Yield: 8 Servings
4 Fuyu persimmons; to 6
1 lg Asian pear
1/2 c Tangerine juice
2 tb Granulated sugar
1/2 ts Salt
1 tb Grated fresh ginger
1/4 ts Ground cardamom
MMMMM--------------------OAT CRUMBLE TOPPING-------------------------
4 tb Cold unsalted butter
2 tb Light brown sugar
1/2 ts Tangerine zest
1/8 ts Salt
2 tb Flour
1/4 ts Ground cardamom
1/2 c Whole oats; toasted
Preheat oven to 375 degrees.
Peel persimmons and cut into 1/2-inch slices to yield 3 cups. Core
pear and cut into 1/2-inch slices to yield 2 cups. Finely chop
tangerine zest.
Combine the persimmons, pears, juice, sugar, salt, ginger and
cardamom in an 8-inch square baking pan.
Topping: Combine the butter, brown sugar, tangerine zest, salt, flour
and cardamom in a food processor; pulse a dozen times or so to
combine. Add the oats, pulsing just to combine.
Sprinkle the topping over the fruit and bake for 40 minutes, or until
the fruit is bubbling and the top is deep brown. Let cool 15 minutes
before serving.
Serve with big scoops of French vanilla ice cream, if desired. Serves
8.
Source: The San Francisco Chronicle, November 22, 1995
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Title: GINGERED RHUBARB APPLE CRISP
Categories: Desert
Yield: 8 Servings
2 c Diced rhubarb
3 lg Apples,peeled, cored and
Sliced
1 c Sugar
1 tb Minced crystallized ginger
1 tb Flour
Topping-----
1/2 c Flour
1/2 c Brown sugar
4 tb Butter, cold, cut into
Chunks
1/2 ts Ground ginger
1/2 c Oatmeal
Place rhubarb, apples, 1 cup sugar, crystallized ginger, and 2
tablespoons flour in a large bowl and toss well. Turn into a greased
9 pie pan. Combine topping ingredients in a bowl and mix with a pastery blender until crumbly. Spread crumb mixture over rhubarb and apples and bake at 350F for 45-50 minutes until fruit is tender and topping is browned. Serve warm... mastercook formatted by cookietstr@aol.com Recipe By : Inpired by Julia Philipson Old farmers almanac 1990
