1、Gingerbread Bars with Orange Glaze

Yield:30 cookiesStart to Finish2 hrs 10 mins

Gingerbread Bars with Orange Glaze recipe

Ingredients

Method

  • Line a 13- by 9-inch pan with a foil (or parchment paper) sling: In the pan, crisscross two foil pieces so that each edge extends 1 or 2 inches beyond the lip of the pan. Smooth the foil onto the pan edges and into the corners. Grease with butter.
  • In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
  • In a separate bowl, using a mixer on high, beat the butter and sugars until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then add the vanilla extract and molasses. Turn off the mixer, scrape down the bowl with a rubber spatula, as needed, then continue mixing until all is combined. With the mixer on low, slowly add the dry ingredients, mixing until everything is just combined.
  • Spread the batter evenly in the prepared baking pan. Bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes.
  • Leave the gingerbread in the pan until it cools completely, about 45 minutes to an hour. Use the foil sling to lift the gingerbread from the pan. Cut it into rectangular bars.
  • In a medium bowl, whisk together the glaze ingredients. Pour the glaze into a ziplock bag with a corner snipped off and drizzle it onto each bar.

  • https://www.truecookbook.com/recipe/gingerbread-bars-with-orange-glaze-19106/

    2、Oven roasted aromatic ribs with a bourbon & orange glaze

    The aroma and flavour of this glaze gives a delicious kick to pork ribs - perfect if you're cooking on a barbecue too
    Oven roasted aromatic ribs with a bourbon & orange glaze recipe

    Ingredients

    Method

    1. Preheat the oven to 190C/gas 5/fan 170C. Put the pork ribs in a large roasting tin and pour over cold water until they are barely covered. Carefully place in the oven and cook for 1 hour. This tenderises the meat and removes much of the fat, but it makes the ribs look grey and unappetising at this stage. Don’t worry – they’ll be dark and glossy once they are roasted.
    2. Meanwhile, mix together all the ingredients for the glaze in a saucepan and heat gently, stirring occasionally, until the marmalade has dissolved. Turn up the heat and allow the mixture to bubble until it has reduced by about one quarter.
    3. Remove the ribs from the oven and increase the temperature to 220C/gas 7/fan 200C. Tip the ribs and liquid into a colander in the sink and give the colander a good shake to remove any excess liquid. Return the ribs to the roasting tin, pour over the glaze and turn them until they’re evenly coated. Roast in the oven for 50 minutes until the ribs are covered in a sticky glaze, turning and basting at least twice. Serve hot, with a herby green salad.

    3、Mackerel with orange & harissa glaze

    The distinct taste of this oily-textured fish works brilliantly with Asian flavours, including garlic, spices, ginger and soy sauce
    Mackerel with orange & harissa glaze recipe

    Ingredients

    • 2 x 300g/10oz mackerel, filleted and skin on or 4 x 75g/3oz mackerel fillets, skin on
    • 2 tbsp plain flour
    • ½ tsp smoked paprika
    • 2 tbsp extra-virgin olive oil
    • 1 small orange, grated zest and juice
    • 1-2 tsp harissa paste (to taste, as brands vary)
    • 50g pine nut, toasted
    • small bunch coriander, very roughly chopped

    Method

    1. Roll the mackerel fillets in the flour sifted with smoked paprika and seasoning. Shake off excess flour and set the fish aside in a single layer.
    2. Put 1 tbsp of the olive oil, the orange zest and juice and the harissa paste into a small bowl, and whisk together. Heat a frying pan with remaining olive oil until very hot. Fry the fish fillets for 5 mins, first on the skin side, then on the flesh side.
    3. When the fish is nearly cooked – it should look firm – pour over the orange and harissa glaze, bring to the boil and allow the liquid to bubble until sticky. Sprinkle over the pine nuts and coriander.

    4、Chocolate gingerbread brownie bars with fudgy icing

    These luxurious bars are based on a classic flourless cake, so they're rich and light in equal measure
    Chocolate gingerbread brownie bars with fudgy icing recipe

    Ingredients

    • 400g dark chocolate, broken into chunks
    • 25g cocoa powder
    • 250g golden caster sugar
    • 250g butter
    • 1 tbsp ground ginger
    • 140g ground almond
    • 6 large eggs, separated
    • 100g butter, cubed
    • 50g dark chocolate, use a bar broken into pieces, or chips
    • 50g cocoa
    • 200g icing sugar, sifted
    • 2 tbsp ground ginger
    • few chunks crystallised ginger, chopped into small pieces

    Method

    1. Heat oven to 180C/160C fan/gas 4. Grease a 20 x 30cm cake tin, and line the base and sides with baking parchment. Melt the chocolate, cocoa, sugar and butter together in a saucepan over a very low heat. Once the chocolate and butter have melted and sugar dissolved, remove from the heat and stir in the ginger and almonds, followed by the egg yolks, one at a time.
    2. Beat the egg whites to stiff peaks. Using a metal spoon, stir a couple of spoonfuls of the egg whites into the chocolate mixture to loosen before very gently folding in the rest.
    3. Gently scrape into the tin. Bake for 30-35 mins until the top looks set and the centre doesn’t wobble too much. Sit the cake tin on a wire rack and leave to cool completely.
    4. Once cool, make the icing. Put the butter, chocolate, cocoa, icing sugar, ground ginger and 4 tbsp water in a pan. Gently heat, stirring, until you have a smooth icing. Pour over the cake (still in its tin), leave for 1-2 mins to cool slightly, then scatter over the ginger. Cool completely (you can also store in the fridge if you bring out to room temperature about 20 mins before serving) before cutting into bars.

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