Nov 2, 2015
For centuries, ginger has been used globally for its medicinal properties and its unique, zingy flavour.
In the U.S., you’ll find it in Ginger Snaps; in the West Indies, ginger bread; in Asia it’s been featured since time immemorial, in curries and other traditional, savoury dishes.
Here, in Bermuda, John Barritt and Son bring us this bold flavour with Barritt’s Ginger Beer: refreshing, spicy and quintessentially Bermudian.
Try cooking with Barritt’s Ginger Beer: use it in marinades, remoulades and reductions (think glazed pork chops or chicken breast)!
Bon appetit!
Sticky & Spicy Ginger Beer Wings
Ingredients
MARINADE
1 cup Barritt’s Ginger Beer, divided
1/4 cup soy sauce, divided
1 tbsp sesame oil
1/4 tsp red pepper flakes
2 cloves garlic, minced
2 lbs chicken wings (separated at the joint, wing tips removed)
GLAZE
2 tbsp butter
1 tbsp ginger, minced finely
1 jalapeno chili pepper, cut in half lengthwise
2 tbsp honey
2 tbsp hoisin sauce
ground black pepper
salt
Directions
- To make the marinade, in a small bowl whisk together 1/2 cup ginger beer, 2 tablespoons soy sauce, sesame oil, minced garlic and red pepper flakes. Place the chicken wings in a large plastic zipper bag, then pour the marinade over the wings. Zip up the bag and marinate the chicken in the refrigerator for 1 hour, flipping the bag over after 1/2 an hour.
- Preheat the oven to 400°F. Place a rack into a baking sheet. Remove chicken wings from bag and discard the marinade. Pat the chicken wings dry with paper towels, then arrange the wings in a single layer on the rack in the baking sheet. Place in the oven and bake until the chicken is cooked through and the skin is crispy and browned, about 45 minutes.
- To make the glaze, melt the butter in a small saucepan over medium heat. Add the ginger and cook 30 seconds to 1 minute. Add the chili pepper and stir in the remaining ginger beer and soy sauce, honey and hoisin sauce. Bring to a boil and reduce, stirring constantly, until the sauce reduces by half and thickens, 5 to 7 minutes. Taste the sauce and season with salt and pepper as desired. Pour glaze to a large bowl.
- Pour glaze into a large bowl, add the baked chicken wings, and toss to coat. Serve immediately.
Nov 2, 2015
Every now and again, your schedule may get a bit daunting, especially if you have a family to feed and the dinner hour is fast-approaching!
Gourmet Express has the solution: Gourmet Dining skillet meals.
Gourmet Express has taken frozen dinners to whole new level: lncreased portion-size, up to 32 oz; better quality ingredients, and ever-increasing variety!
Gourmet Express has put thousands of hours into research to ensure that you’ll get a tasty, healthful meal every time.
This month we’re featuring Gourmet Dining Shrimp Stir Fry and General Tso’s Chicken.
Nov 2, 2015
Although new to many of us, quinoa is a food grain with a long history, used by pre-Columbian Andean civilizations 3-to4,000 years ago.
Quinoa is high in protein, B vitamins and minerals; and is very low in gluten, putting quinoa on the radar for those of us with gluten-intolerance.
The flavour is pleasantly nutty, and it can be prepared like rice or sprouted to even further enhance the quinoa experience.
Ancient Harvest are the leading exponents of organic quinoa, and we’re featuring their Inca Red, Harmony Blend and Original Quinoa.
The Ancient Harvest Guide to Plant-Powered Eating.
The Guide to Plant-Powered Eating is filled with tips, ideas and recipes to inspire you to incorporate plant-powered ingredients into your daily meals.
Sign up to gain access to Ancient Harvest’s recipes, events, promotions and more!
Nov 2, 2015
Coconut oil has been popular here in Bermuda as a skin moisturizer for generations; but has been avoided in cookery because of its reputation as unhealthy and contributing to heart disease.
That myth has been busted, as recent findings indicate that coconut oil is actually heart-healthy and can enhance our immune systems, increase metabolism, energy and endurance and improve digestion.
Nutiva Coconut Oil is a superfood in it’s own right and this month we’re featuring Nutiva Organic Refined, Virgin and Extra Virgin Coconut Oil.
Nov 2, 2015
Now’s the time of year that the winter squashes, especially the pumpkins, are up and on display, signalling the approach of winter in general and Thanksgiving in particular; and we have the very thing for pumpkin pie lovers everywhere: Farmers Market Organic Canned Pumpkin, with the same fresh flavour you’d expect to find at a local produce stand, without the challenges of pumpkin carving in the kitchen!
This month, we’re featuring Farmer’s Market Organic Butternut Squash Puree, Canned Pumpkin and Pumpkin Pie Mix.
Pumpkin Swirl Brownies
Ingredients
- 8 tablespoons (1 stick) unsalted butter, plus more for greasing pan
- 3 ounces bittersweet chocolate, chopped
- 3 ounces semi-sweet chocolate, chopped
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups sugar
- 4 large eggs
- 1 1/2 tablespoon pure vanilla extract
- 1¼ cups pumpkin puree
- ¼ cup vegetable oil
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Directions
- Preheat oven to 350°F. Grease a 9 x 9 x 2 inch pan with butter.
- Melt chocolate and butter in a microwave-safe bowl. Microwave over low heat for roughly 40 seconds. Remove from microwave and stir with a spatula. If not completely melted, return to microwave for a few more seconds – start slow and check the progress regularly. Always stir in-between checks.
- Whisk together flour, baking powder, and salt in a large bowl; set aside. Beat the sugar, eggs, and vanilla in a separate bowl until fluffy and well combined. Mix and stir the flour mixture into the wet mixture.
- Divide batter between two bowls. Stir chocolate into one bowl. In the other bowl, stir in pumpkin, oil, cinnamon, and nutmeg.
- Start by pouring half of the chocolate batter into greased 9-inch pan. Layer with half of the pumpkin layer. Repeat again.
- With a butter knife, gently swirl the two batters to create a marbled effect.
- Bake until set, 40 to 45 minutes or until a toothpick inserted in center comes out clean. Let cool in pan on a wire rack. Cut into squares when completely cool. Store in airtight containers.
This recipe is adapted from Martha Stewart.
