Serrano Ginger Lemongrass Chicken Patties March 13, 2018 by Jill Foucre Leave a Comment Serrano Ginger Lemongrass Chicken Patties 2018-03-14 00:25:52 Print Ingredients 1 pound ground chicken 1 can water chestnuts, drained 4 green onions, white and green parts 1/2 cup Serrano Ginger Lemongrass Sauce (Marshall’s brand Haute Sauce) 1/2 cup panko bread crumbs 1/4 teaspoon salt 1/8 teaspoon ground pepper 1 egg, beaten 1/2 cup panko bread crumbs 1 tablespoon butter 1 tablespoon olive oil Instructions Either by hand or in a food processor, finely chop the water chestnuts and green onion. In a large bowl, mix the chicken, chopped ingredients, sauce, bread crumbs, and salt and pepper together by hand. Form the mixture into patties. Dip each in the beaten egg, then in the bread crumbs, coating both sides. Heat the butter and olive oil in a skillet over medium heat. In batches, and without crowding, place the patties in the skillet. Cook about 5 minutes on the first side and 3 minutes on the second side, flipping only one time. Notes Adapted from the marshallshautesauce website. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Ginger Pound Cake with Cranberry Sauce December 15, 2017 by Jill Foucre Leave a Comment Ginger Pound Cake with Cranberry Sauce 2017-12-15 20:05:07 Print Pound Cake ¾ cup milk 2.7 ounces crystallized ginger, finely minced 2 cup butter softened 3 cup sugar 6 large eggs 4 cups flour 1 teaspoon vanilla Cranberry Sauce 2 tablespoons butter, separated 1 cup chopped peeled apple Pinch of nutmeg 1 cup cranberries 1 cup apple cider ½ cups sugar For the Pound Cake Heat oven to 325 degrees. Spray a Bundt pan or tube pan with floured cooking spray. Heat milk with minced ginger in a saucepan until heated but not boiling. Remove from heat and set aside for 10-15 minutes. Beat butter until creamy then gradually add sugar, beating 5-7 minutes. Add the eggs 1 at a time, beating after each addition. Add the flour to the butter mixture alternately with the milk mixture, beginning and ending with the flour. Beat at low speed until blended. Stir in vanilla. Pour batter into the prepared Bundt pan. Bake for 1 hour and 25 minutes or until a tester comes out clean. You may have to bake for up to 15 minutes more. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely. For the Cranberry Dessert Sauce In a saucepan, melt 1 tablespoon of butter. Add apple and nutmeg and cook until apple begins to soften, about 3 min. Add the cranberries, cider and sugar; bring to a boil. Reduce heat; simmer until apple is tender and sauce is thick, 10-15 minutes. Remove from heat; stir in remaining butter. Puree in a blender until smooth. If too thick to pour, stir in up to ½ cup more apple cider. Store, covered, in the refrigerator for up to a week or the freezer up to 3 months. Notes Can make pound cake ahead and freeze. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/