 Recipe by Anna Gill
Serves: 4 4 heads of baby bok choy 1 tablespoon light olive oil ¼ cup dry white wine 1½ tablespoon minced ginger 1 teaspoon fresh coarsely ground black pepper 1. Trim the stalk ends of the bok choy and wash thoroughly. Allow to drain until completely dry. 2. Heat the olive oil in a wide shallow saucepan or a wok until shimmering. 3. Add the ginger to the oil and toss well. Sauté until the ginger is aromatic. 4. Add the white wine and simmer until it is reduced by half. 5. Add the dried bok choy and mix or turn in the pan to distribute the heat and the ingredients well to all aspects of the veggie. 6. Remove to a dish and serve.
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 Recipe by Anna Gill
Makes one cake, 9 inch in diameter 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan 2½ cups all-purpose flour, plus more for the pans 1 cup boiling water 2 teaspoons baking soda 2 teaspoons ground ginger 1½ teaspoons ground cinnamon ½ teaspoon ground cloves ½ teaspoon freshly grated nutmeg ½ teaspoon salt 2 teaspoons baking powder ⅔ cup packed dark-brown sugar 1 cup unsulfured molasses 1 tablespoon freshly grated ginger 2 large eggs, room temperature, lightly beaten 1 large Bosc pear, peeled, cored and diced 1 additional Bosc pear Confectioners’ sugar, for dusting, optional Whipped cream, optional 1. Heat oven to 350 degrees. 2. Butter and flour a 9 inch spring-form cake pan. Set aside. 3. In a bowl, combine boiling water and baking soda. Set aside. 4. In a large bowl, sift together flour, ground spices, salt, and baking powder together. Set aside. 5. Cream the softened butter with an electric hand beater until it is light and creamy. Beat in the brown sugar and beat until the mixture is fluffy. Set aside. 6. Add the molasses and grated ginger to the brown sugar mixture, beating to combine. Add the baking-soda mixture, and flour mixture, combine. 7. Beat in eggs. 8. Stir in the diced pear. 9. Pour batter into prepared pan bake for 30 minutes, until the cake begins to firm up around the edges. 10 Meanwhile, peel, quarter and slice the second pear into thin slices. 11. After the initial 30 minutes of baking, remove the cake from the oven and gently place the pear slices in a starburst pattern. 12. Tent with tin foil and bake for another 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack. 13. Dust with confectioners’ sugar and serve with whipped cream. Recipe by Anna Gill
Makes 2¼ cups 1 (12-ounce) bag fresh cranberries 1 cup sugar 1 cup water 2 ¼ teaspoons finely grated orange peel ½ teaspoon coarse kosher salt ½ teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg 1/8 teaspoon ground allspice 1 ½ teaspoons grated peeled fresh ginger 1. Combine cranberries, sugar, water, orange peel, salt, cinnamon, cloves, nutmeg, and allspice in heavy medium saucepan. 2. Bring all ingredients to boil in heavy medium saucepan, stirring often. Reduce heat to medium-low and simmer until most of cranberries burst, stirring occasionally, about 10 minutes. Cool slightly. 3. Stir in ginger. 4. Pour into a serving bowl, cool completely. 5. Cover and refrigerate until an hour before serving. ADVANCE PREP: This sauce can be prepared 1 week ahead. Keep refrigerated.  Recipe by Anna Gill
Serves: 12 to 14 1½ cups cake flour 1 cup sugar 1 tablespoon ground ginger 2 teaspoons baking powder 1 ½ teaspoons ground cinnamon ¾ teaspoon plus ⅛ teaspoon salt ¾ teaspoon ground nutmeg ¾ teaspoon ground allspice ¾ teaspoon ground cloves 3 large eggs ½ cup extra lite olive oil ½ cup whole milk 1½ teaspoons vanilla extract, divided 3 large parsnips, peeled and processes into very small pieces – about 2 cups ½ cup walnuts, toasted, chopped 4 ounces lite cream cheese, room temperature 2 tablespoons butter, room temperature 3 teaspoons grated peeled fresh ginger 2½ cups Confectioner’s (powdered) sugar 1. Preheat oven to 350°F. 2. Butter and flour 13x9x2-inch baking pan. 3. Combine flour, sugar, ground ginger, baking powder, cinnamon, ¾ teaspoon salt, nutmeg, allspice, and cloves in large bowl; whisk to combine. 4. Whisk eggs, oil, milk, and 1 teaspoon vanilla in medium bowl to combine. 5. Pour egg mixture over dry ingredients; stir until just combined. Stir in parsnips and walnuts. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack. 6. Beat cream cheese and butter in large bowl until smooth. 7. Beat in fresh ginger and remaining 1/8 teaspoon salt and ½ teaspoon vanilla. 8. Gradually add powdered sugar and beat until frosting is smooth. 9. Spread over cake. ADVANCED PREP: Can be prepared 1 day ahead. Cover and chill.  Recipe by Anna Gill
Serves: 4 3½ to 4 cups chopped carrots (inch pieces) 2 small leeks, trimmed and thinly sliced 3 tablespoons minced or grated ginger 2 tablespoons olive oil ¼ teaspoon cardamom 4 cups chicken or vegetable broth Salt and pepper to taste ¼ cup no-fat plain yogurt Pea shoot tendrils for garnish 1. Heat the oil in a medium large saucepan. 2. Add the leeks and the ginger to the saucepan. Cook over medium heat until the leeks are translucent. 3. Add the cardamom, salt and pepper and stir for a minute or two. 4. Add the carrots and the broth. Bring the soup to a boil, then lower it to a simmer and cover. Continue to cook for approximately 20 minutes, until the carrots are tender. 5. Using a slotted spoon, remove the vegetables from the saucepan and place them in a blender or a processor. Then add a large spoonful of the broth. 6. Purée the vegetables until the mixture is creamy and smooth. 7. Add the remaining broth and blend well. You may need to do this is batches depending on the size of your processor or blender. 8. Let the soup come to room temperature and then chill it overnight in the refrigerator. 9. Spoon the soup into the serving dishes. Top each with a dollop of yogurt and a pea shoot tendril.  Recipe by Anna Gill
Serves: 8 to 10 Crust: 8 ounces gingersnap cookies (about 32 cookies), coarsely broken ¼ cup (½ stick) unsalted butter, melted Pinch of salt Filling: 6 ounces milk chocolate, morsels or finely chopped 6 ounces dark or semi-sweet chocolate, morsels or finely chopped 1 cup heavy whipping cream 2 large egg yolks 1 large egg ¼ cup sugar 1 tablespoon all-purpose flour 1/8 teaspoon freshly ground black pepper Pinch of salt 2 tablespoons coarsely chopped crystallized ginger For crust: 1. Preheat oven to 325°F. 2. Finely grind gingersnap cookies in processor (yielding 1 ½ to 1 2/3 cups). 3. Add melted butter and salt; process until moistened. 4. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Get the crust as high around the sides of the tart pan as possible. Place pan on rimmed baking sheet. 5. Bake for 10 minutes. Remove from the oven. For filling: 1. Combine finely chopped chocolates and heavy whipping cream in heavy medium saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat. 2. Whisk egg yolks, egg, sugar, flour, ground black pepper, and salt in medium bowl to blend. 3. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Gently pour chocolate filling into crust. 4. Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes. Transfer to rack. 5. Sprinkle chopped crystallized ginger over top. 6. Cool tart in pan 20 minutes. Gently remove tart pan sides and cool tart completely. 7. Cut tart into thin wedges and serve. ADVANCED PREP: Chocolate tart can be made 1 day ahead. Cover tart and refrigerate. Bring to room temperature before serving. VARIATIONS: Try a swirl of peanut butter in the chocolate. |