Culinary Recipes

Take creativity in the kitchen to new heights with our wide selection of flavorings, made with authentic ingredients for true-to-nature aroma and taste. Experiment with dressings, marinades, sauces, dessert recipes and more, for truly delicious culinary creations.


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Ginger Beet Hummus
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Ginger Beet Hummus

Yield: Approximately (1 Quart)
Ingredients: 14 ounces chickpeas, drained 1 lb. beets, cooked and cooled 1 Tbsp. tahini paste 1/2 cup extra virgin olive oil 2 Tbsp. fresh lemon juice 2 pumps Monin Ginger Concentrated Flavor 1 Tbsp. salt
Instructions:
  1. Place all ingredients in the bowl of a food processor fitted with a blade attachment. 
  2. Turn on the food processor and blend until evenly incorporated, about 1 minute. 
  3. Scrape down the sides of the bowl and blend for 40 seconds more or until smooth.
  4. Serve immediately or cover tightly and store in the refrigerator. 
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Ginger Soy Glaze
New Recipe

Ginger Soy Glaze

Yield: Approximately 1 Cup
Ingredients: 1/2 cup light brown sugar 1/4 cup soy sauce 1 tablespoon mirin sauce 1 tablespoon rice wine vinegar 2 pumps (6 milliliters) Monin Ginger Concentrated Flavor 2 cloves garlic, roughly chopped 1 scallion, roughly chopped 1/2 teaspoon sesame oil 1/4 teaspoon red chili flake
Instructions: In a medium sauce pan, combine all ingredients except the Monin Ginger Concentrated Flavor. Bring to a simmer over medium heat and allow the sugar to dissolve in the liquid, about 2 to 3 minutes. Remove from the heat and allow to cool for at least 5 minutes. Stir in the ginger concentrated flavor and mix well. Strain the mixture through a sieve. Use immediately or cover and store in the refrigerator.
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Gingerbread Hazelnut Flavored Truffles

Yield: 50 truffles
Ingredients: 6 fluid ounces heavy cream 4 tablespoons Monin Roasted Hazelnut Syrup 1 pound bittersweet chocolate, finely chopped 1/2 cup roasted hazelnuts, chopped 2/3 cup natural unsweetened cocoa powder 6 fluid ounces heavy cream 4 tablespoons Monin Gingerbread Syrup 1 pound bittersweet chocolate, finely chopped 1/4 cup crystalized ginger, finely chopped 2/3 cup natural unsweetened cocoa powder
Instructions:
  1. Place the chopped chocolate in a heatproof bowl and set aside.
  2. Place the cream in a small saucepan over medium heat and bring to a simmer.
  3. Pour the hot cream over the reserved chocolate and let it sit undisturbed for about 5 minutes.
  4. Whisk the chocolate and cream together until very smooth.
  5. Add the Monin Premium Syrup specified in recipe and stir again until well incorporated and very smooth.
  6. Stir in the nuts or ginger (depending on recipe chosen) until well combined.
  7. Pour the chocolate mixture into an 8-by-8-inch baking dish.
  8. Cover and refrigerate until firm, at least 5 hours.
  9. Using a small melon baller or a small teaspoon, scoop a 1-inch-sized ball of the chocolate mixture into hand and roll between palms until it is somewhat smooth and round.
  10. Place on a baking sheet; repeat process with the remaining chocolate mixture.
  11. Place cocoa powder in shallow bowl or pan.
  12. Roll the truffles in the cocoa powder until evenly coated.
  13. Store the truffles at a cool room temperature (55°F to 65°F) for up to 2 weeks in an airtight container.

Do not refrigerate or freeze truffles as this will damage the texture of the creamy chocolate.

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Grilled Mango Lime Shrimp Skewers

Yield: Approximately 4 to 5 skewers
Ingredients: 1 lb. large shrimp - 16-20 count, shelled and deveined 1/2 cup Monin Mango Purée 1/3 cup lime juice, freshly squeezed 1/2 cup onion, finely chopped 2 cloves garlic, minced 2 teaspoons ground coriander 1 teaspoon salt 1 large onion, cut into 3/4-inch squares 1 ½ bell peppers cut into 3/4-inch squares
Instructions:

In a large zip-lock bag combine, Monin Mango Purée, lime juice, chopped onions, garlic, coriander and salt. Add the shrimp and toss to coat. Allow to marinate at least 1 hour prior to grilling.

Soak your skewers if you are using wood.

Remove shrimp from marinade and thread shrimp onto skewers alternately with peppers and onion chunks.

Grill about 2 minutes on each side or until shrimp is pink and just cooked through.

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Grilled Peach Teriyaki Shrimp Skewers

Yield: 1 Glass
Ingredients:
1 lb. large shrimp, shelled and deveined (I used 21-25 per pound)
3/4 cup teriyaki marinade (homemade or bottled)
3/4 cup + 2 tablespoons Monin Peach Purée
2 tablespoons fresh lime juice
2 tablespoon 1 teaspoon fresh ginger, minced
2 fresh peaches cut into 16 chunks
1/2 large Red Onion, cut into 1″ squares
Instructions:
  1. In a medium mixing bowl combine the teriyaki marinade, Monin Peach Purée, lime juice and minced ginger. Reserve 1/2 cup of the marinade mixture to use as a dipping sauce.
  2. In a large zip-lock bag combine finished marinade and the shrimp and toss to coat. Allow to marinate at least 1 hour prior to grilling.
  3. Soak your skewers if you are using wood.
  4. Thread shrimp onto skewers alternately with peach and onion chunks.
  5. Grill about 2-3 minutes on each side or until shrimp is pink basting with the marinade throughout cooking. Serve with reserved sauce on the side
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