Tag Archives: ginger

Gingerbread Biscotti with Vanilla Cinnamon Frosting

By Angela Keyser, HQO Marketing Director

Biscotti FinalI’ve been wanting to make homemade biscotti for some time but just never had the time or reason to make them.  Well, I was heading home to Wisconsin for Thanksgiving and wanted to take something that would travel well. I came across this recipe for Gingerbread Biscotti and thought it was perfect – my dad loves ginger or molasses cookies at Christmas so I thought this recipe would be a fun surprise for him and an unexpected treat to dip into his morning coffee. The result; a resounding success! (They were gone in record time, devoured by many in the family.)

Below is an adaptation of the Land O Lakes recipe. These are perfect for traveling, hostess gifts, holiday gift-giving and more. Enjoy!

Gingerbread Biscotti with Vanilla Cinnamon Frosting

Ground ginger, cinnamon, nutmeg and cloves make these biscotti wonderfully flavorful.

Ground ginger, cinnamon, nutmeg and cloves make these biscotti wonderfully flavorful.

1/2 cup butter, softened

1/2 cup sugar
1/2 cup packed brown sugar
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 eggs
3 tablespoons mild molases
2 1/2 cups all purpose flour
2 teaspoons baking powder
 
Frosting
6 ounces white chocolate
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
 
Step 1: Preheat oven to 350 degrees.
 
Step 2: Combine butter, sugars and spices in medium bowl and beat until well combined.
 
Step 3: Add eggs, one at a time, beating until incorporated.
 
Step 4: Add molasses and beat until blended.
 
Step 5: Add flour and baking powder and mix on low until just combined.
 
Biscotti dough log.

Biscotti dough log.

Step 6: Divide dough in half and shape into 12-inch logs on floured surface. Transfer to greased cookie sheet, placing each log about three inches apart.

 
Step 7: Bake for 20-25 minutes or until tops of logs are cracked and golden brown. Remove from oven and let cool for 15 minutes.
 
Step 8: Reduce oven temperature to 325 degrees.
 
Biscotti after first baking step.

Biscotti after first baking step.

Step 9: Cut logs 1/2 inch thick on a diagonal with a serrated knife. Place back on the cookie sheets, cut side up.

 
Step 10: Bake for about 5-10 minutes. Turn biscotti and bake another 5-10 minutes or until they look dry and crisp. Remove from oven and completely cool.
 
Frosting Step 1: Place white chocolate in microwavable bowl and heat on high for one minute.  Continue heating for 15 second increments until chocolate is melted.
 
Frosting Step 2: Add vanilla and cinnamon and stir until well combined.
 
Frosting biscotti with a ziplock bag and on cooling racks that are on baking sheets makes the job and clean-up really easy.

Frosting biscotti with a ziplock bag and on cooling racks that are on baking sheets makes the job and clean-up really easy.

Frosting Step 3: Place white chocolate mixture in a small ziplock bag. Cut a small corner off the bag and drizzle white chocolate over biscotti. 

 
Allow biscotti to sit at room temperature until chocolate sets.  Then, store in air-tight container for up to five days. Or, freeze for up to one month.
 
 
 

Simple Turkey Brine Recipe

This simple turkey brine recipe will ensure that your turkey is moist and flavorful whether you’re baking, frying or smoking your bird this Thanksgiving!

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To begin you’ll need:

1 cup kosher salt

1/2 cup organic brown sugar

1 tbsp peppercorns

1 tbsp allspice berries

1 tbsp chopped ginger

1 gallon vegetable stock

1 gallon ice water

Add all your ingredients (except ice water) to a medium stock pot over high heat and stir until dissolved. Remove the pot from the heat and add your ice water. Allow the brine to cool and insert your turkey, breast side down for 12 hours. Flip the bird half-way through. The next day, remove your turkey from the brine and rinse off excess brine. Your turkey is now ready to cook. Enjoy!

To view the step-by-step instructions, please visit our YouTube channel

Recipe adapted from: FoodNetwork.com

Pristine Peru: Growing demand for organics creates new opportunities for farmers

South America

South America

Peru, a small country on the northwest coast of South America, is known by many as the home to one of the Seven Wonders of the World, Maccu Picchu, or the birthplace of America’s beloved vegetable, the potato.  If you’re a foodie, you’re probably aware of the soaring popularity Peruvian cuisine is having on restaurant menus around the U.S.  However, what we find most exciting about Peru is the pristine countryside where farmers have been growing organically for generations.

Click on the image to read more about Peru's organic agriculture in this white paper.

Click on the image to read more about Peru’s organic agriculture in this white paper.

While Peru has no shortage of organic farmers, many of them struggle with the infrastructure needed to sell their crop for its true value.  This is where High Quality Organics comes in.  We’ve been able to help our Peruvian farmers not only gain market access to the U.S. but we’ve assisted with critical success factors like access to organic certification or certified organic seed. Our partnerships with our Peruvian farmers have truly gone beyond simple transactions and become transformational, allowing them to grow their business and better support their communities while increasing our supply capabilities.  It’s an exciting time for Peru’s organic agriculture sector and we couldn’t be prouder to be a part of it. Below are a few highlights from a recent trip our Vice President of Supply Chain, Toby Eck, took in June.

A blossoming organic chia seed field in Peru. Chia seed is an ancient seed growing in popularity for its heart-healthy omega-3 is used in baking, granola bars, smoothies and more.

A blossoming organic chia seed field in Peru. Chia seed is an ancient seed growing in popularity for its heart-healthy omega-3 is used in baking, granola bars, smoothies and more.

Here an organic farmer we've been working with is digging up a ginger sample in a sandy field. He is successfully growing many different crops using above-ground nutrition-irrigation system.  This has transformed a completely agriculturally-useless region into vast fields of sustainably produced organic products.

Here an organic farmer we’ve been working with is digging up a ginger sample in a sandy field. He is successfully growing many different crops using above-ground nutrition-irrigation system. This has transformed a completely agriculturally-useless region into vast fields of sustainably produced organic products.

This picture shows just-picked paprika air-drying alongside a field. Not needing to transport or machine dry the paprika provides significant savings for the farmer.

This picture shows just-picked paprika air-drying alongside a field. Not needing to transport or machine-dry the paprika provides significant savings for the farmer.

This is one of HQO's partners of three years, Santiago.  He's a first generation farmer that developed a passion for organic agriculture while in college.  He has not only brought an abundance of agriculture to an otherwise barren area, but he is providing employment to several people in a very poor region of Peru. He grows jalapeño, paprika and more for HQO.

This is one of HQO’s partners of three years, Santiago. He’s a first generation farmer that developed a passion for organic agriculture while in college. He has not only brought an abundance of agriculture to an otherwise barren area, but he is providing employment to several people in a very poor region of Peru. He grows jalapeño, paprika and more for HQO.

Here's a great example of the innovative spirit of so many of our partners.  This is a sand field that can produce high-quality organic agriculture by the above-ground irrigation and nutrient distribution system.  This type of production agriculture is critical for food insecure places like the barren lands in remote Peru or Egypt.

Here’s a great example of the innovative spirit of our HQO partners. This is a sand field that can produce high-quality organic agriculture thanks to the above-ground irrigation and nutrient distribution system. This type of production agriculture is critical for food insecure places like the barren lands in remote Peru or Egypt.

To learn more about High Quality Organics and the organic ingredients we supply  from Peru and the other 30+ countries we work with, please contact us on our website, www.HQOrganics.com.

HQO Weekly News Roundup September 19, 2012

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Health:

Ginger: a health and wellness ingredient. Euro Monitor International reports on the many health benefits of ginger and how to unlock its many powers.

The United States still has the highest meat consumption, but Food Navigator reports that its meat consumption is declining… and for surprising reasons.

You may have read Stanford’s recent study “organic is not better than conventional”, but Jody Mason from New Hope 360 argues to the contrary and in this article, and explains exactly why.

 

Organic Business:

The recent merger between Sprouts Farmers Market and Sunflower Markets will make Sprouts one of the fastest growing retailers in the United States.

In a interesting twist, could organic companies be against the labeling of GMOs? Kimi Harris blogs in Mother Nature Network that many organic companies are owned by large corporations, and some of their profits may be used to fight against Prop 37.

The lip balm that we have all come to know and love, Burt’s Bees Wax, has launched an organic mom and baby lifestyle brand.  In a recent article with New Hope 360, president, Maria Asker, explains why the company has the potential  to make organic lifestyle products.