Each Valentine’s Day, WWT makes an entire meal–from appetizers to dessert–using carrots. This year he kept my classic carrot pudding, but there were many new recipes, too. The celebration wouldn’t have been the same without N.The cocktail was a mistic orange-carrot cocktail with vodka. Secret recipe, I guess, but what a pretty color. Not too sweet, but just right.
The Creamy Carrot Soup with Scallions and Poppy Seeds from Food and Wine 2010 was such a lovely shade of orange, too. He had it made up in advance, and we just re-heated and added some cream. (But it was fine without the cream, and I even made some chicken black bean soup with the leftovers later in the week).
NC N suggested the Prosciutto and Carrot Bundles, and oh, the basil and the marinated carrots were so fresh.
The main event: Carrot Macaroni and Cheese (also Food & Wine), with some changes: turkey sausage (about 1 cup) and gorgonzola and gruyere.
Carrot Pudding
Serving Size : 6
Categories : Desserts & Puddings
Amount Measure Ingredient — Preparation Method
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2 whole eggs
1/3 cup sugar
1 cup milk
2 cups carrots — finely shredded
3 tablespoons melted butter
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
Beat eggs. Add sugar and milk and blend. Add remaining ingredients and mix. Pour into buttered baking dish and bake at 325 degrees for one hour or until firm.
If you use a bigger pan, it does change the texture.
Source: “Beth Tartan’s Cook Book 1964″
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Per Serving (excluding unknown items): 166 Calories; 9g Fat (47.8% calories from fat); 4g Protein; 18g Carbohydrate; 2g Dietary Fiber; 92mg Cholesterol; 295mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : W made for Valentine’s Day 2008. Continued 2009, 2010, 2011.