Chocolate Raspberry Ganache

Chocolate Raspberry Ganache originally uploaded by Mrs. B.

This yummy and beautiful cake recipe can be found in May's edition of Cooking Light on page 272 (recipe is here if you have a subscription).

Ponzu Dipping Sauce

Ingredients:

1/2 cup sake or dry white wine
1/2 cup mirin (sweet rice wine)
1/2 cup soy sauce
1/2 cup rice vinegar
1/4 cup dried bonito flakes*
3 tablespoons lemon juice

Directions:

In a 2 or 3 quart pan over high heat, bring to a boil sake, mirin, soy sauce, rice vinegar, and bonito flakes. Lower heat and simmer 15 minutes. Strain and chill until cold, about 1 hour. Stir in lemon juice. Serve immediately or cover and chill up to 1 week.

* Bonito flakes may be omitted. If omitting, do not simmer for 15 minutes. Instead, pour into a bowl and chill until ready to use.

Mustard Dipping Sauce

Ingredients:

3/4 cup soy sauce
2 tablespoons water
1/4 cup dry mustard
1/4 cup toasted sesame seeds plus additional 1/4 cup
1/4 cup sugar

Directions:

In a blender, mix soy sauce, water, dry mustard, 1/4 cup toasted sesame seeds, and sugar until smooth. Stir in additional 1/4 cup of sesame seeds. Serve immediately or cover and chill up to 1 week. Whisk before serving. Makes about 1 1/3 cups.

Ginger Dipping Sauce

Ingredients:

1/4 cup coarsely chopped white onion
1/2 cup peeled, coarsely chopped ginger
1/3 cup peeled, coarsely chopped sweet apple (i.e. Red Delicious)
3/4 cup soy sauce
6 tablespoons rice vinegar
1 1/2 tablespoons Asian sesame oil
1/4 cup sugar

Directions:

In blender or food processor, blend onion, ginger, and apple, scraping sides of bowl as necessary, until smooth. Add soy sauce, rice vinegar, sesame oil, and sugar. Blend until smooth. Serve immediately or cover and chill up to 1 week. Whisk before serving. Makes 2 cups.