• 2 ounces vodka
• 2 ounces cranberry juice
• ice, as needed
• 2 ounces ginger ale

Cranberry Ginger Vodka Sparkler

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• 2 cups all purpose flour
• 2 1/2 teaspoons ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 3/4 teaspoon salt
• 3/4 cup crystallized ginger, chopped (about 4 ounces)
• 1 cup dark brown sugar, packed
• 1/2 cup solid vegetable shortening, room temperature
• 1/4 cup unsalted butter (about 1/2 stick)
• 1 large egg
• 1/4 cup light molasses (mild flavor)

Gingery Spice Cookies

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 tablespoon Chef Paul Prudhomme’s Magic Seasoning Salt OR Vegetable Magic
• 1/2 cup Chef Paul Prudhomme’s San Francisco Teriyaki
• California Sun Dried Tomato Marinade OR Louisiana Red Pepper Sauce Marinade OR Southwest Chipotle Marinade
• 1 tablespoon unsalted butter or margarine
• 3 cups cooked Louisiana rice
• 1 tablespoon toasted dark sesame oil

 Chef Paul's Teriyaki Ginger Sesame Fried Rice

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• 1 cup water
• 1 cup white sugar
• 2 cups fresh cranberries
• 1 (1 inch) piece fresh ginger, peeled
• 1 cinnamon stick

Cranberry Sauce with Ginger and Cinnamon

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Salad

• 1 large bag pre-washed mesclun salad greens
• segments from 3 Louisiana satsumas
• 1 cup Southern Candymaker’s Glazed Pecan pieces

Ginger Dressing (Makes about 3/4 cup)

• 1/2 cup shredded carrots
• 1/4 cup rice wine vinegar
• 1/4 cup extra virgin olive oil
• 1 1/2 tablespoons grated fresh ginger
  
   

• 1 piece fresh ginger, about 4 inches long, grated
• 1cup water
• 1 tablespoon unsalted butter at room temperature
• 2 1/2 cups plus 2 tablespoons all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups Steen's cane syrup plus extra for serving
• 1 cup peanut or vegetable oil
• 1 cup light brown sugar
• 1 teaspoon hot sauce (I like Tabasco, David Guas likes Crystal)
• 2 large eggs
• whipped cream for serving, optional

Gateau de Sirop

• 1 1/2 pounds large shrimp, peeled and deveined
• 2 tablespoons black peppercorns, toasted and crushed, in all
• 2 tablespoons coriander seeds, toasted and crushed, in all
• Zest from one lime
• Juice from one lime
• Salt
• Curry leaves (optional; available at Indian grocery stores)
• 2 tablespoons chopped ginger
• 1 teaspoon minced garlic
• 1/2 cup canola or peanut oil, for sautéing
• Lime wedges, cilantro for garnish