Pumpkin bisque with sweet ginger cream recipe from Domino Sugar

The folks at Domino Sugar recently shared a recipe through their newsletter that has me absolutely begging for fall to hurry up and get here! I thought it might inspire some of you, as well.

INGREDIENTS
Pumpkin Bisque 

• 1 tablespoon olive oil 
• 2 tablespoons butter 
• 1/2 cup chopped yellow onion 
• 1 teaspoon minced fresh garlic 
• 1 (15) oz. can 100% pure pumpkin 
• 2 cups vegetable stock
• 1/4 teaspoon crushed red pepper 
• 1/4 teaspoon ground dried sage 
• 1/8 teaspoon white pepper 
• 1/2 teaspoon salt 

Sweet Ginger Cream 

• 1/3 cup heavy whipping cream 
• 1/4 cup Domino® Light Brown Sugar 
• 1/2 teaspoon ground ginger 
• 1/4 cup sour cream 
• 1 teaspoon freshly squeezed lemon juice 

Optional Garnish: sprigs fresh sage and toasted hulled pumpkin seeds (pepitas)

Instructions 
Pumpkin Bisque 
Step 1 In medium saucepot over medium heat combine oil and butter until butter melts.
Step 2 Sauté onion and garlic until onion is translucent; then, set aside to cool to room temperature. Add onion to the mini food processor and puree the garlic and onion together.
Step 3 Pour the pureed mixture back into the saucepot and, over medium heat, whisk in remaining bisque ingredients.
Step 4 Bring bisque to a boil, reduce heat to low, and simmer 15 minutes before serving.

Sweet Ginger Cream
Step 1 In medium mixing bowl, whisk all ingredients together. Cover and chill Sweet Ginger Cream until ready to serve.

To serve:
Portion 1 cup of bisque in serving bowls and swirl in 2 tablespoons of Sweet Ginger Cream.

Chef's Tip:
For fresh herbs and spices, use about 3/4 teaspoon of fresh sage for the bisque and about 1 1/2 teaspoons finely grated fresh ginger for the Sweet Ginger Cream. Both the bisque and sweet ginger cream can be made up to 3 days in advance of serving. If using an immersion blender, skip the food processor step and blend all ingredients in pot together until smooth before heating in soup bowl.

Ginger cran leek glazed salmon recipe

 Ginger Cran Leek Glazed Salmon

• 2 cups whole cranberries
• 1/2 cup brown sugar
• 1 tablespoon fresh ginger or 1/2 teaspoon dried
• 1 leek, clean well and cut in rings
• 1 tablespoon olive oil
• 1 pound salmon

Directions

Gently cook cranberries, sugar, ginger, until cranberries are soft (5 - 10 minutes). Sauté leek in oil. Add leek and cranberries together. Ladle over salmon. Broil salmon to your liking (best if cooked medium-rare). Can serve with rice.

This recipe is used with the permission of the Cape Cod Cranberry Growers’ Association. To learn more about Massachusetts cranberries, the association and for more tempting recipes, please visit them online www.cranberries.org/

 

Baked Salmon over Apple Ginger Quinoa from Nestle

 Baked Salmon over Apple Ginger Quinoa

· 1 plus 2 tablespoons cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice, divided 

· 1/4 cup soy sauce 

· 1 tablespoon honey 

· 2 1/2 teaspoons peeled, grated fresh ginger, divided 

· 1 teaspoon rice wine vinegar 

· 1/2 teaspoon sesame oil 

· 4 (about 6 ounces each) salmon fillets 

· 1 tablespoon olive oil 

· 1/2 cup chopped shallots or onion 

· 2 cloves garlic, finely chopped 

· 1 cup ivory quinoa, rinsed 

· 1 cup water 

· 1 teaspoon MAGGI Instant Chicken Flavor Bouillon 

· Ground black pepper 

· Sliced green onions (optional) 

Directions
WHISK 2 tablespoons Juicy Juice, soy sauce, honey, 1 1/2 teaspoons ginger, vinegar, and sesame oil. Reserve half of the mixture for serving. Pour remaining mixture into shallow pie plate. Add salmon and turn to coat. Cover; marinate in refrigerator for 30 minutes.
PREHEAT oven to 450° F. Line baking sheet with foil. HEAT olive oil in medium saucepan over medium-high heat. Add shallots and garlic; cook, stirring frequently, for 2 to 3 minutes or until fragrant. Stir in quinoa; cook, stirring constantly, for 2 to 3 minutes. Stir in water,  remaining 1 cup Juicy Juice, bouillon and remaining 1 teaspoon ginger. Bring to a boil; reduce heat to low. Cover; cook for 15 minutes or until liquid is absorbed. Fluff with fork; cover to keep warm. PLACE salmon on prepared baking sheet; sprinkle with pepper. Discard marinade. Bake for 10 to 12 minutes or until fish flakes easily when tested with a fork. Drizzle reserved marinade over salmon; serve with apple-ginger quinoa.