Best Ginger Chili Pepper Semifreddo Recipes

Ginger Semifreddo image

Provided by Nigella Lawson

Categories dessert

Time 20m

Yield 6 servings

Number Of Ingredients 6

1 large egg
4 large egg yolks
Scant 1/2 cup acacia, orange blossom or other honey
2 tablespoons finely grated fresh ginger
1 1/3 cups heavy cream
2 to 3 nuggets preserved ginger in syrup (available at specialty food markets), finely diced

Steps:

Line an 8 1/2-by-4 1/2-inch loaf pan with plastic wrap, leaving enough overhang to fold over top. Bring an inch or two of water to a simmer in a medium saucepan. In a heatproof mixing bowl that will fit on saucepan, combine egg, egg yolks, honey and ginger. Place bowl over simmering water, and whisk mixture until pale and thick; do not allow to overheat, or mixture will curdle. Remove from heat and set aside.
Using an electric mixer, or by hand, whisk cream just until stiff peaks form. Fold egg mixture into cream, and pour into loaf pan. Fold plastic so it covers top of pan, and place in freezer until solid, at least 3 hours.
To serve, remove semifreddo from pan and plastic wrap, place on a chilled platter, and scatter about half the diced ginger over top. Working quickly (semifreddo will melt more quickly than ice cream), slice and serve, scattering each plate with more ginger cubes.

Ginger Mango Lassi image

Provided by Dave Lieberman

Categories beverage

Time 5m

Yield 4 servings

Number Of Ingredients 5

2 mangos
1-inch piece of ginger
2 (8-ounce) containers vanilla yogurt
1 handful of ice cubes
2 tablespoons honey

Steps:

To remove the flesh of the mango, cut the flesh away from the pit in 2 large pieces. Use a paring knife to cut through the flesh (but not through the peel) in a crisscross grid pattern. Use your thumbs to press against the skin side and pop the mango cubes up. Cut across the bottom, along the peel and add the cubes to the blender.
Peel ginger. Grate ginger finely into bowl. Use fingers to squeeze juice out of gratings. Discard juiced gratings.
Put ginger and remaining ingredients in the blender and blend until thick and smooth.
If you don't have a blender you can still make the drink: Just whisk everything but the ice together in a mixing bowl. Fill glasses with ice and pour the mixture on top.

Cranberry, Apple and Ginger Chutney image

Provided by Dave Lieberman

Categories side-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 6

1 (10 to 16-ounce) bag fresh or frozen whole cranberries,
2 crisp red apples, peeled, cored and sliced 1-inch thick
2-inch piece ginger, peeled and finely grated
1/2 cup apple cider vinegar
1 cup granulated sugar
1 cup water

Steps:

Combine ingredients in a large pot. Bring to a simmer and cook until softened, reduced and thickened, about 30 minutes. Cool fully before serving.

Spicy Ginger Chili Noodles image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1/4 cup avocado oil
3 scallions, chopped, plus extra for garnish
1 tablespoon garlic paste
1 tablespoon grated ginger
2 teaspoons crushed red pepper flakes
Pinch kosher salt, plus more for the pasta water
12 ounces linguine
2 tablespoons honey
1 tablespoon low-sodium soy sauce, or more to taste
2 teaspoons sesame oil
Sriracha, for serving

Steps:

Heat the avocado oil in a small saucepan over medium heat until hot (350 degrees F), 2 to 3 minutes. Meanwhile, combine the scallions, garlic paste, ginger, red pepper flakes and salt in a heatproof bowl. Stir well.
Remove the oil from the heat and carefully add to the mixture. Stir to combine and set aside. Let the flavors sit to combine for 20 minutes. (This mixture can be made ahead of time, cooled completely and stored in an airtight jar at room temperature for up to 2 days.)
Cook the linguine in a large pot of salted water until al dente. Drain and add the hot noodles to a large bowl.
Add the flavored oil, honey, soy sauce and sesame oil. Toss well to combine. Add more soy or salt to taste.
Garnish with sliced scallions and sriracha to taste.