Today is opening day for the brand new Horseshoe Casino in downtown Baltimore. If you get thirsty while you are there, grab a Cathy’s Ginger Lemonade or Ginger Lemonade Ice Tea at the Mallow Bar inside the casino and say hello to our friends Nikki and Trey.
Made with Cathy’s Ginger Infused Balsamic Vinegar and Grapeseed Oil.
This recipe needs no explanation. What you see is what you get!
1-2 lbs. Farmers Market Fingerling Potatoes
1 teaspoon each Cathy’s Ginger Infused Oil and Balsamic Vinegar
3 fresh garlic cloves, minced
Salt and Pepper to taste
Wash potatoes and heat 2 quarts water to boiling point. Slice potatoes in half and parboil for 10 minutes. Meanwhile, preheat oven to 350°.
Drain potatoes add the remaining ingredients and toss.
Bake for 25-30 minutes or until potatoes are tender.
Cathy’s Ginger with Chipotle Spice or Cathy’s Ginger Pumpkin Spice
Preheat oven to 325°.
Split peaches in half and remove the pits.
Place on cookie sheet.
Sprinkle 1/2 teaspoon of Cathy’s Ginger with Chipotle Spice for every two peaches. Sprinkle with equal amounts of brown sugar.
Can also be used with Cathy’s Ginger Pumpkin Spice.
Bake for 10-12 minutes.
Let cool and enjoy!
We are so excited about our most recent bit of publicity!
Check out this article from the Jewish Daily Forward.
Meet the Ginger Spice Lady by Michael Kaminer
Preheat oven to 375°.
2 cups of sugar
1 can of pumpkin
1 1/2 cups of vegetable or canola oil
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups chocolate chips
1 1/2 teaspoon Cathy’s Ginger Pumpkin a Spice
In large bowl beat eggs, sugar, oil and pumpkin until smooth. Combine all dry ingredients in a separate bowl and add to wet mixture until blended.
Fold in chocolate chips and fill cupcake papers 3/4 fill.
Bake for 15-18 minutes or until toothpick comes out clean.
While cupcakes are baking make vanilla frosting.
For every cup of powdered sugar add 1/2 teaspoon vanilla extract and 1 tablespoon water.
Adjust to make frosting smooth.
When cupcakes are cool frost tops and sprinkle with more Cathy’s Ginger pumpkin spice.
Makes 36 cupcakes.
1 lb. Orzo pasta
1/4 c. fresh basil
2 clobes fresh garlic
1-2 tbsp. Cathy’s Ginger Infused Grapeseed Oil
1 tbsp. Parmesan cheese
Fresh black pepper
Prepare pasta according to package directions.
While pasta is cooking cut up basil, garlic and set aside.
Wash and drain the pasta. Add Cathy’s Ginger infused Grape seed oil, kosher salt and fresh black paper to taste. Add in the Basil and garlic and top with fresh Parmesan cheese.
Chop a red or yellow pepper and set aside.
Boil you favorite gluten free pasta according to package directions.
After you rinse and drain the pasta add salt to taste, 1-2 tablespoons of extra virgin olive oil and 2 tablespoons of Cathy’s Ginger Pineapple Spice.
Add the chopped peppers, mix well and enjoy! Serve warm or room temperature.
1 cup brown rice or rice of your choice
1 teaspoon olive oil
8 oz firm tofu
Cathy’s Ginger Pumpkin Spice
Cook rice and add olive oil and 1/2 teaspoon Cathy’s Ginger Pumpkin Spice and salt to taste.
Meanwhile, sauté tofu in small amount of oil and sprinkle Ginger Pumpkin Spice on sides of tofu.
Place tofu on top of rice and enjoy!
Mix 8 oz. of frozen pineapple and 8 oz. non-fat milk in a blender with 1/2 teaspoon Ginger Pumpkin Spice.
Blend and drink. Yum!