Carrie Fehr

Kitchen Garden Food, Fitness and Lifestyle

Tag: Ginger

Butternut Squash Soup

butternut-squash-soup-jpgOn stormy weather nights when I crave something warm and comforting, there’s nothing like a steaming bowl of butternut squash soup to assuage the winter chill. This soup is easy to prepare and with a handful of simple ingredients, it will turn into something creamy and soothing. A sprinkling of pomegranate seeds adds a little burst of color and crunch. Soup On!

Butternut Squash Soup

Ingredients:

1 tablespoon olive oil

1/2 onion, diced

2 cloves garlic, minced

2 teaspoons grated fresh ginger

6 cups vegetable stock or water

1 medium butternut squash, peeled, seeded, cut into 1-inch pieces

1/4 pound sweet potato, peeled, cut into 1-inch pieces

6 cups vegetable stock or water

3/4 cup coconut milk

Season with salt and white pepper

Directions:

Heat olive oil in large saucepan over medium heat, add the onions, and sauté about 5 minutes. Add the garlic and ginger. Cook until the onion is very soft, about 10 minutes.

Add the vegetable stock or water to the onions and bring to a boil. Add the butternut squash and sweet potato, return to a boil then, reduce the heat, cover, and simmer until the squash and sweet potato is soft.

Pour the soup into a blender and purée until smooth. Add the coconut milk. Return the blended butternut squash and coconut mixture to the saucepan, then, bring it to a simmer. Remove from heat. Taste and season with salt and white pepper.

Soft Glazed Gingerbread Cookies

Springerle IMG_0079A classic glazed gingerbread with a peppery kick!  This hand-pressed cookie, formed from a traditional Springerle wood mold, rivals an artisan ceramic tile. An absolute work of art, it is truly a spice lover’s favorite that will steal the show at any holiday treat table.

Springerle

Soft Glazed Gingerbread Cookies

Adapted from Elisabeth Prueitt’s Tartine cookbook.  Springerle cookie molds can be purchased from House on the Hill.

Ingredients:

3 ¾ cups all-purpose flour

1 tablespoon cocoa powder

1 tablespoon ground ginger

2 teaspoons ground cinnamon

½ teaspoon allspice

½ teaspoon baking soda

1 teaspoon salt

¾ teaspoon white pepper

1 cup unsalted butter, room temperature

¾ cup + 2 tablespoons sugar

1 egg

½ cup molasses

2 tablespoons rice syrup

Glaze:

Mix ½ cup confectioners sugar with 1 tablespoon water until smooth.

Directions:

In a large bowl, mix together flour, cocoa powder, ginger, allspice, cinnamon, baking soda, salt, and white pepper.

In a bowl of a stand mixer fitted with a paddle attachment, mix butter until creamy.  Add sugar and mix until completely incorporated.  Add egg and mix well.  Add the molasses, rice syrup and then mix until combined.  Gradually add the flour mixture, and beat together until fully incorporated.

Remove dough and flatten it into a rectangle about 1 inch thick.  Wrap in plastic and refrigerate over night.

Springerle dough

Preheat the oven to 350° F.  Line a baking sheet with parchment paper.

Place dough on a floured work surface.  Using a rolling pin roll out the dough about 1/3 inch thick, then lightly dust with flour.  Using a cookie mold, press over the dough and trim the edges using a knife.

Springerle tiles

Set the cookie shape on the prepared baking sheet leaving about a 1-inch space between each one.  Bake 7-12 minutes, remove from baking pan and set on a cooling rack.  While still warm, brush the glaze over the cookies with a pastry brush.  Makes 12 cookies, (3 by 3 inch size)

Soft Glazed Gingerbread

Springerle IMG_0079A classic glazed gingerbread with a peppery kick!  This hand-pressed cookie, formed from a traditional Springerle wood mold, rivals an artisan ceramic tile. An absolute work of art, it is truly a spice lover’s favorite that will steal the show at any holiday treat table.

Springerle

Soft Glazed Gingerbread Cookies

Adapted from Elisabeth Prueitt’s Tartine cookbook.  Springerle cookie molds can be purchased from House on the Hill.

Ingredients:

3 ¾ cups all-purpose flour

1 tablespoon cocoa powder

1 tablespoon ground ginger

2 teaspoons ground cinnamon

½ teaspoon allspice

½ teaspoon baking soda

1 teaspoon salt

¾ teaspoon white pepper

1 cup unsalted butter, room temperature

¾ cup + 2 tablespoons sugar

1 egg

½ cup molasses

2 tablespoons rice syrup

Glaze:

Mix ½ cup confectioners sugar with 1 tablespoon water until smooth.

Directions:

In a large bowl, mix together flour, cocoa powder, ginger, allspice, cinnamon, baking soda, salt, and white pepper.

In a bowl of a stand mixer fitted with a paddle attachment, mix butter until creamy.  Add sugar and mix until completely incorporated.  Add egg and mix well.  Add the molasses, rice syrup and then mix until combined.  Gradually add the flour mixture, and beat together until fully incorporated.

Remove dough and flatten it into a rectangle about 1 inch thick.  Wrap in plastic and refrigerate over night.

Springerle dough

Preheat the oven to 350° F.  Line a baking sheet with parchment paper.

Place dough on a floured work surface.  Using a rolling pin roll out the dough about 1/3 inch thick, then lightly dust with flour.  Using a cookie mold, press over the dough and trim the edges using a knife.

Springerle tiles

Set the cookie shape on the prepared baking sheet leaving about a 1-inch space between each one.  Bake 7-12 minutes, remove from baking pan and set on a cooling rack.  While still warm, brush the glaze over the cookies with a pastry brush.  Makes 12 cookies, (3 by 3 inch size)

Pear Ginger Crumble

Pear Ginger Crumble PhotoWhenever I find myself with an abundance of ripe pears, I am powerless to resist turning these little beauties into a fragrant crumble that is perfect for the cooler days of fall, when I crave a little comfort of a warm treat.  Oats, almonds and crystallized ginger give this crumb topping its flavor, along with the extra virgin olive oil.  Simply scatter the topping over the pears, pop it into the oven, breathe and serve!

Ingredients:

Topping

1 cup oats

¼ cup flour

1/3 cup brown sugar

1/3 cup almonds, chopped

1 teaspoon cinnamon

1/8  cup crystallized ginger, chopped

½ teaspoon salt

1/3 cup extra virgin olive oil

Filling:

8 ripe Bartlett pears (about 4 pounds), cut into 2” chunks

½ lemon, juiced

¼ cup sugar

Directions:

Preheat oven to 350°F.

Topping:  Combine oats, flour, brown sugar, almonds, cinnamon, crystallized ginger and salt in a medium bowl. Drizzle with olive oil and stir until evenly moist.

Filling:  Combine pears, lemon juice and sugar in a large bowl and mix well. Transfer the mixture to a 9-by-13-inch baking dish. Sprinkle the topping over the pears.

Bake the crumble until the pears are tender and the topping is golden, 45 to 50 minutes.

Pear Ginger Crumble

20130930_0557Whenever I find myself with an abundance of ripe pears, I am powerless to resist turning these little beauties into a fragrant crumble that is perfect for the cooler days of fall, when I crave a little comfort of a warm treat.  Oats, almonds and crystallized ginger give this crumb topping its flavor, along with the extra virgin olive oil.  Simply scatter the topping over the pears, pop it into the oven, breathe and serve!

Ingredients:

Topping

1 cup oats

¼ cup flour

1/3 cup brown sugar

1/3 cup almonds, chopped

1 teaspoon cinnamon

1/8  cup crystallized ginger, chopped

½ teaspoon salt

1/3 cup extra virgin olive oil

Filling:

8 ripe Bartlett pears (about 4 pounds), cut into 2” chunks

½ lemon, juiced

¼ cup sugar

Directions:

Preheat oven to 350°F.

Topping:  Combine oats, flour, brown sugar, almonds, cinnamon, crystallized ginger and salt in a medium bowl. Drizzle with olive oil and stir until evenly moist.

Filling:  Combine pears, lemon juice and sugar in a large bowl and mix well. Transfer the mixture to a 9-by-13-inch baking dish. Sprinkle the topping over the pears.

Bake the crumble until the pears are tender and the topping is golden, 45 to 50 minutes.