Canton Ginger Passion Punch Recipes

CHAMPAGNE GINGER PUNCH

Steps:

• Boil water, add sugar and ginger. Simmer for 15 minutes. Cool mixture then add vodka. Chill sugar and vodka combination overnight. Strain ginger from vodka and pour into the punch bowl. Add chilled champagne when guests arrive and serve. You can add an ice ring or ice block.

CANTON MUSSELS WITH BLACK BEAN AND GINGER SAUCE

Steps:

• Place the peanut oil in a wok over medium-high heat. Stir-fry the ginger, garlic and scallions for 1 minute. Add the mussels and stir well to blend with ginger, garlic and scallions. Add the Shao Hsing or dry Sherry, and a scant 3/4 cup water. Cover wok and boil until the mussels open (2-3 minutes). Remove mussels and place in colander; shake over wok to let the juices run off into the wok. Set mussels aside. To the wok, add the oyster sauce, the soy sauce, the sugar and the black beans. Stir well. Cook over high heat for 30 seconds. Mix the cornstarch in a cup with a little water until a milky liquid is formed, then add to the boiling liquid in the wok (which will thicken immediately). Stir well for 10 seconds, remove from heat and add the sesame oil. Divide the mussels among individual serving plates. Pour the black bean sauce over the mussels.;

PANCIT CANTON

Steps:

• If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems. Set aside. Heat oil over medium-high heat in wok or large skillet. Saute garlic and onions until tender. Add pork, chicken and shrimp, and cook until browned. Add soy sauce, stirring to flavor. Add chicken broth and bring to boil. Add cabbage, green beans, carrots and mushrooms. Cook until vegetables are tender, yet crisp, 5-8 minutes. Add noodles, mixing gently to prevent them from breaking. Cook until liquid is absorbed and noodles are done, about 10 minutes. Remove from heat. Season with black pepper and patis. Garnish with green onions and lemon wedges.

SOUR PASSION GUMMI ENTRAILS

Steps:

• Place the passion fruit puree, applesauce and 1/4 cup corn syrup in a heavy-bottomed 2-quart pot. Turn the heat to medium-low and warm up the puree. Meanwhile, mix 1/4 cup of the sugar with the apple pectin. When the puree is warm, whisk in the sugar and pectin mixture. Whisk to combine. Turn up the heat to medium and bring the mixture to a boil. Add the remaining sugar and corn syrup. Cook, stirring continuously, until a candy thermometer inserted into the pot reads 223 degrees F, 6 to 8 minutes. Remove from the heat and stir in the lemon juice. Spread the mixture over a silicone baking sheet. It should be about 1/8-inch thick. Allow to set, about 3 hours. When set, cut 5-inch strips and dredge them with sugar. Keep in an air-tight container at room temperature.

CHAMPAGNE PUNCH WITH GINGER, LEMON, AND SAGE

Steps:

• Make the ice ring: Arrange lemon slices and sage in bottom of Bundt pan and fill with cold water, leaving about 1" of space at the top. Freeze until set, at least 6 hours and up to overnight.
• Make the punch: Muddle lemon zest, sage, and sugar in a measuring cup with a pour spout until sugar starts to turn green. Add 2 cups warm water and stir until sugar is dissolved, then let sit 10 minutes to infuse.
• Stir in lemon juice, then strain through a fine-mesh sieve into a large punch bowl. Stir in gin and ginger liqueur.
• Just before serving, dip bottom of Bundt pan into a bowl of hot water. Place a plate over mold, invert ice ring onto plate, then transfer to punch bowl. Pour in sparkling water and wine and stir gently.
• Do Ahead
• Punch, without sparkling water and wine, can be made 2 days ahead; transfer to an airtight container and chill.

CANTON GINGER KICK

Steps:

• Stir together ginger syrup, vodka, ginger liqueur, and lemon juice in a pitcher.
• Divide among 6 (10-ounces) Old Fashioned glasses filled with ice. Top off with soda water. Spear a few slices candied ginger onto each of 6 wooden picks and add to drinks, then garnish with lemon wedges.

PASSION PUNCH

Steps:

• In a punch bowl mix first 6 ingredients add ice.
• Just before serving add soda.
• Drink up.