Best Ginger Honey Bread Recipes

Monte Cristo Frittata, Grilled Pineapple Spears with Crystallized Ginger and Pumpernickel Bread with Honey-Rosemary Ricotta image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

3 tablespoons extra-virgin olive oil, plus some for drizzling, divided
1/2 pound ham steak, 1/2-inch thick, chopped
1/2 pound sliced, thick-deli-cut or rotisserie turkey breast, chopped
4 scallions, chopped, whites and greens
12 large eggs
1/4 cup milk or half-and-half
A few dashes hot sauce
Salt and freshly ground black pepper
2 tablespoons butter
4 cups frozen shredded hash brown potatoes
1 medium yellow onion, peeled and grated
1 (8-ounce) block Emmentaler Swiss cheese
1 fresh pineapple, cut into spears
4 to 5 pieces crystallized ginger, grated or very thinly sliced
8 slices pumpernickel bread, with raisins if available
2 cups ricotta cheese
4 to 5 small or 2 to 3 large sprigs fresh rosemary, leaves finely chopped
3 tablespoons honey

Steps:

Heat oven to 375 degrees F.
Heat 2 tablespoons oil in a 10-inch nonstick skillet over medium to medium-high heat. Add the ham and turkey and cook 3 to 4 minutes, add scallions and cook 1 to 2 minutes more. Beat eggs with milk or half-and-half, hot sauce, salt and pepper. Pour over the meats and scallions and cook the eggs a few minutes, lifting to settle. Transfer to oven.
While turkey and ham are heating through, heat a second nonstick skillet with 1 tablespoon oil and 2 tablespoons butter over medium heat. Add potatoes and grated onion and cook 7 to 8 minutes. Season the hash browns with salt and pepper. Turn and press the potatoes down to brown and crisp.
Grate Emmentaler cheese.
Remove frittata from oven after 5 to 6 minutes, once eggs have set on top but are still a bit soft at the center. Cover the frittata with cheese and bake 5 to 6 minutes more until golden on top. Let stand a few minutes before cutting in wedges to serve.
Preheat grill to medium-high heat.
Once preheated, place pineapple spears on the grill and mark on all sides. Remove and garnish with crystallized ginger.
Switch broiler on and lightly toast bread on each side. Stir ricotta with lots of coarse black pepper, rosemary and honey. Top the toast with heavy dollops of ricotta to pass at table.
Serve wedges of frittata with potatoes and pineapple spears alongside.

Ginger-Honey Bread image

Provided by kitty.rock

Time 40m

Yield 20 slices

Number Of Ingredients 12

1/2 cup unsalted butter, softened
1/2 cup firmly packed light brown sugar
1 large egg
1/2 cup honey
1/2 cup light molasses
1 3/4 cups all-purpose flour
1 tablespoon ground ginger
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup hot water

Steps:

Preheat oven to 350 degrees F.
Beat butter and sugar in a large bowl at medium speed with an electric mixer until fluffy. Add egg, honey, and molasses, beating until blended.
Combine flour and next 5 ingredients; add to butter mixture alternately with water, beginning and ending with flour mixture.
Pour batter into a lightly greased and floured 9-inch square baking pan.
Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut into 20 rectangles.

Nutrition Facts : Calories 156.5, Fat 5, SaturatedFat 3, Cholesterol 22.8, Sodium 70.8, Carbohydrate 27.3, Fiber 0.4, Sugar 17, Protein 1.6