The wind was howling in the country this year, and there was a layer of snow on the ground. But it was warm an cozy inside.
Carrots in Paradise Cocktail. We found straight carrot juice to be a bit boring, so W made it easier with Dole’s Paradise Blend: Carrot, apple, pineapple, grape and passion fruit all together. The ginger gives it a punch. Carrot stick garnish is a must.
Carrots in Paradise Cocktail
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ounce vodka
4 ounces Dole Paradise Blend
1 whole lime wheel — garnish
1 whole baby carrot stick — garnish
1 teaspoon ginger — grated, fresh
Add juice and vodka. Shake well for approximately 10 seconds then pour over ice. Garnish with a lime wheel and carrot stick.
Carrot Summer Rolls with Peanut Sauce. Inspired by Spicy Peanut, Carrot and Snap Pea Wraps on My Recipes. Cute carrot dip dish is from the Kensington Thrift Shop.
Carrot Summer Rolls with Peanut Sauce
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SAUCE
1/3 cup peanut butter — crunchy
2 tablespoons soy sauce
1 tablespoon chili paste — red curry paste
1 whole lime juice
Rolls
1/2 cup carrots — julienned
1/2 cup sugar snap peas — trimmed
8 whole rice papers — small, round
Make the sauce; you can do ahead.
Wet the rice papers in a pie plate for 20-30 seconds before rolling.
Add carrots and peas to paper; roll.
Place in a dish; cover with a wet paper towel and saran wrap if you want to eat later.
Crunchy Asian Carrot ColeSlaw. Of course, W thought this would have been better with Bacon. Many recipes use two packages of noodles, but one worked fine with this amount. He had it at the family Thanksgiving dinner 2014, and he just knew it would be better with more carrots. Great leftover.
Crunchy Asian Carrot ColeSlaw Salad
Serving Size : 8 Preparation Time :0:00
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package ramen — 2.8 size
1/2 cup almonds — slivered
1/3 cup sunflower seeds
1/2 head cabbage — shredded; 4 cups
2 medium carrots — shredded; 1.5 cups
DRESSING
1/4 cup cider vinegar
2/3 cup canola oil
1/2 package ramen seasoning
1 teaspoon Dijon mustard
Prepare the salad dressing. Combine cabbage, carrots, seeds and nuts in a large bowl. Mix well and serve cold. Good if you can let it marinate for awhile.
Macaroni and Cheese with Carrots. New dish adopted from Food & Wine. It was vegetarian, but W added Italian sausage / ground pork to make it a meatier main dish. I think he also added some extra cheese — in honor of his cheesy roots.
Carrot Macaroni and Cheese
Recipe By : Jeremy Fox, Food & Wine
Serving Size : 6 Preparation Time :0:30
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound carrots — peeled and thinly sliced
1 whole orange — juice and zest
salt — for water
9 ounces penne pasta — 3 cups
3 ounces sharp cheddar cheese — shredded; 1.5 cups
1 cup sausage — ground; browned
In a medium saucepan, combine the carrots with the zest and juice and 1/4 cup of water. Season with salt and bring to a boil. Cover and simmer over moderate heat until the carrots are very soft, about 30 minutes. Discard the zest. Transfer the carrots and any liquid to a blender and puree until very smooth. (You can do this ahead.)
Meanwhile, in a large saucepan of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water.
Preheat the oven to 350°.
Return the pasta to the pot. Add the reserved water and the carrot puree and cook over moderate heat, stirring frequently, until the pasta is coated with a thickened sauce, about 5 minutes. Stir in three-fourths of the cheese and cook, stirring, until very creamy, 2 to 3 minutes longer.
Transfer the pasta to a medium baking dish and top with the remaining cheese. Bake until the cheese is melted and lightly browned, about 20 minutes. Let stand for 5 minutes before serving.
Carrot Pudding. This has been the traditional dessert since 2008, but this year there was a twist: A dollop of ricotta cheese to garnish. Good as ever. Great leftover — even for breakfast.