As you work in the kitchen this holiday season, spices and seasonings are your best friend. The flavors they infuse help to bring a dish from good to great, enjoyable to memorable. Consider what can be enhanced by ginger, a spice that’s often tied to traditional Asian cuisine. Its tangy freshness adds warmth and subtle sweetness to a variety of meals.
Here are an entree, side dish, dessert, and beverage that feature the zing of ginger:
Makes 4 servings
- 1 pound Verlasso Salmon, cut into 4 – 4oz. pieces
- 1 Orange, cut into 4 – 1/4″ slices
- 1 tbsp. garlic (about 2 cloves), minced
- 1 tbsp. ginger, peeled and minced
- 1 shallot, minced
- 3 tbsp. Heinen’s Fresh Squeezed Orange Juice
- 1 tbsp. soy sauce
- 1 tbsp. Heinen’s Honey
- 1 tbsp. rice vinegar
- 1/2 tsp. kosher salt
- 1 tbsp. Heinen’s Extra Virgin Olive Oil
- Preheat oven to 450⁰F.
- Mix marinade ingredients together. Put salmon fillets and orange slices in a large zip top bag and pour marinade over the fillets; refrigerate for 2-3 hours.
- Take salmon and orange slices out of the bag and place salmon skin-side down on a non-stick sheet. Top each piece of salmon with an orange slice and bake to an internal temperature of 145⁰F (approx. 12 minutes). Broil for two minutes to caramelize, if needed.
- Serve immediately topped with fresh chives.
Winter Farro Salad
Makes 6 servings
- 1½ cups farro
- 1 tsp. finely grated orange zest
- 1 tbsp. Heinen’s Fresh Squeezed Orange Juice
- 1 tbsp. fresh lemon juice
- 1 tbsp. finely grated ginger
- 1/4 cup Heinen’s Extra Virgin Olive Oil
- 1/4 cup golden raisins
- 1/4 cup dried cranberries
- 3 tbsp. chives, chopped
- 1/3 cup salted roasted pistachios, chopped
- 1/4 cup chopped mint
- 2 tbsp. chopped cilantro
- Bring a large saucepan of lightly salted water to a boil. Add the farro and simmer over moderate heat until al dente, about 35 minutes. Drain well, shaking off the excess water.
- Meanwhile, in a large bowl, combine the orange zest, orange juice, lemon juice, ginger and olive oil and whisk to blend. Season with salt.
- Add the warm farro to the dressing along with the raisins and cranberries and toss well. Let stand until the farro is almost cool. Just before serving, fold in the chives, pistachios, mint and cilantro and season with salt.
Note: The salad can be kept at room temperature for up to 4 hours.
Dark Chocolate Gingerbread Truffles
- 2 cups plus 2 tbsp. heavy cream
- 32 oz. semi-sweet chocolate
- 3/4 tsp. ground ginger
- 3/4 tsp. cinnamon
- 3 cups ginger snaps, crushed
- Pour chocolate chips into a heat proof bowl.
- Bring cream just to a boil. Pour cream over chocolate and stir until smooth. Add ginger and cinnamon. Mix until combined.
- Pour mixture into a 9×13 baker. Chill for one hour or place in freezer for 15 minutes.
- Using a metal spoon, scrape the chocolate into a ball form. You can use your hands to roll them into balls if you want a perfectly round truffle. You’ll have to work quickly as the chocolate will melt.
- Roll in crushed ginger snaps. Store in refrigerator.
Cranberry Ginger Mimosa
Makes 1 cocktail
- 2-3 oz. ginger beer
- 2-3 oz. Heinen’s Cranberry Juice
- 2-3 oz. champagne
- Fresh cranberries
- Combine all ingredients in a champagne flute. No need to stir, the bubbles will make sure everything mixes up enough. Garnish with fresh cranberries.