Ginger Lobster Sauce

This sauce is from Chef Jef, who uses this for his amazing brunch entree Lobster Crepes.

Ingredients
4 Tablespoons butter
3 Tablespoons pickled ginger, minced ( you can substitute with freshly grated ginger)
1 Tablespoons minced garlic
1 portion lobster meat, minced
1 Tablespoons lobster boullion
1 teaspoon Parsley, minced
2 cups water
2 Tablespoons roux

Process
1. In a small pan melt the butter.
2. Add ginger and garlic, and sweat until the garlic is almost translucent.
3. Add the lobster base and combine with a whisk.
4. Add the minced lobster and parsley.
5. Add the water and bring to a boil.
6. Add the roux and continue to cook for two minutes. (note this will not thicken it up only enrich the base).

Serve over lobster crepes.

Blueberry Ginger Shrub

As part of the March Food in Jars Challenge, I made another shrub inspired by my desire to kick my immune system back into high gear. I thought the medicinal ginger and the antioxidant blueberries were quite the touch. I used Marisa's Blueberry Ginger Shrub recipe from Food in Jars and doubled it. If you do attempt this and double it, don't muddle in the quart jars as there just isn't enough room to move around, so use a 4 cup measuring cup before pouring it into the mason jar.

Ingredients (for a single recipe)
One heaping cup of blueberries
3/4 cup sugar
One cup unfiltered Apple Cider Vinegar (I use Bragg's)
2 inch piece of ginger, peeled

Process
1. Put blueberries in a mason jar and cover with the sugar.
2. Using a muddler or a pestle, mash the blueberries and sugar together and smash into a sweet pukpy mess. The more mess the merrier.
3. Add the vinegar to the jar and stir it all together, vigorously.
4. Grate the ginger over the mess in the jar.
5. Put a lid over the jar and give it a good shake. Dance around the kitchen with it for little while if it makes you smile. The shrub will love the entertainment.

6. Put your shrub in the fridge and let it hang out with it's friends for a few days. Here's mine with the Blood Orange Shrub and neighbors Salt Preserved Lemons. (darn A-1 trying to get its moment in the spotlight).

7. Day two or three, strain the Shrub.

8. Return to a covered mason jar and place in fridge. Use as a mixer in drink of your choice. Here's one recipe I found: http://www.saveur.com/carolina-blueberry-shrub-cocktail-recipe

Cranberry Ginger Relish

Merry Meeting Menus: Cranberry Ginger Relish: This 2008 Martha Stewart recipe is a favorite I keep coming back to.

Ingredients

• 1 bag (12 ounces) fresh or frozen cranberries
• 1 cup sugar
• 1 tablespoon grated fresh ginger
• 2 tablespoons sherry vinegar or red-wine vinegar

Directions

1. In a large saucepan, bring cranberries, sugar, ginger, and 2 tablespoons water to a boil. Reduce heat to medium-low, and simmer until most of the cranberries have popped, 10 to 15 minutes.
2.  Stir in vinegar.
3. Mash around with a potato masher to make it into a rough chutney. 
4. Continue cooking until it looks consistent.
   
5. Remove relish from heat. Let cool to room temperature, and serve.

*** you can also hot water can this in clean jars and warm lids, processing for 10 minutes ***