Challenge Ingredient Dinner May 15th, 2011

I picked up these ingredients while in New York at Chelsea Market last December. 
They were Spiced Fig Compote (dehydrated with spices), Thai Ginger Salt and Coconut White Balsamic Vinegar.

 

Chip created a lovely dinner. 
Shrimp splashed with the coconut vinegar over a salad of mixed greens, peas and peppers with a coconut-balsamic vinaigrette.  (Coconut Balsamic Vinegar, Olive oil, Salt and Pepper and Coarse Ground Mustard)
Grilled Chicken topped with Spiced Fig Compote and Feta Cheese

Green Beans and Pasta with olive oil, salt and pepper
Dinner was delicious, but the dessert knocked it out of the park on the creative aspect. 
Thai-ginger salt disolved in coconut-white balsamic, then stirred in to vanilla ice cream, served with Nilla wafers and a squeeze of fresh lime.  It was amazing!

Chocolate Mint Cookies

Here's how we do thin mints at our house.  Get the Andes Mint Chips (by the chocolate chips at the grocery store and a sleeve of round butter crackers (reduced fat or regular work fine).

Melt the Andes Chips in the microwave working at medium power and stirring about every 30 seconds until smooth.

Then dip the crackers into the melted mint chocolate and lay on a sheet of wax paper to cool. 

  Fingers or tongs work equally well.  You can use the back of a spoon to patch up any bare spots after you put them on the wax paper.

When they are completely cooled, put them in a ziplock bag and seal for 1-3 days (if you can wait that long!).  The cracker will pick up all the mint flavor and taste just like a cookie!