Angela's carrots – Page 6 – My favorite recipes

June 25, 2018June 26, 2018

Cherry Sherbet

Ingredients:
6 cups whole cherries
1 cup buttermilk
1 cup glucose
4 cups heavy cream
1 cup half and half
4 tsp tapioca starch mixed with a little of the milk
2 tsp lemon juice

Sources:
Cherries from Safeway, $1.99/lb., probably could have obtained better cherries elsewhere, such as a farmers market

Buttermilk, heavy cream, half & half, and rock salt from Snider’s (as it is difficult to find rock salt this time of year, we got 20 lbs, which may last us through the summer(!).)
Glucose from The Little Bits cake supply store in Wheaton

Recipe:

Pit cherries, cook, and put in blender when cool to get about 2.5 cups of cherry mixture.

We put the milk, cream, sugar and glucose in a large heavy-bottomed saucepan over medium-high heat. Cooked, whisking occasionally to discourage the milk from scorching. When the it came to a full rolling boil, reduced the heat to a low simmer for 2 minutes. Removed from heat and allowed to cool slightly, but it was getting late, and there was a Myrna Loy movie on TCM, so we proceeded to the next step.

Put large saucepan in sink with water and ice packs. Add the cherry mixture and mix gently. (Other recipes strain this mixture, but we don’t). When it is cool, put in refrigerator overnight.

When ready to churn, add the tapioca mixture and little lemon juice. We used 2 tsp, but will probably use less next time.

Churning:
16 lb bag of ice
rock salt as needed

Next time, soak the wooden White Mountain bucket as was the procedure for the old one. (I thought the new wood finish precluded that, but hey, it is a year old now, so I guess it finally dried a little.)

Results;

Very good. Could initially taste the lemon juice, but not in later servings.

Also, it seems that we need to find a balance between lots of berries (there were more berries in the strawberry batch, which had more flavor, but the texture of that one turned out to be much harder than this batch of cherry.

Adapted from: Hello, My Name Is Ice Cream: The Art and Science of the Scoop. Dana Cree.

June 24, 2018June 15, 2023

Strawberry sherbet # Recipes

Different:
3 cups frozen / blended strawberries
Rest the same
Did come up the can more
Still feel butterfat on your spoon
Country White Mountan

6/24/2018
1 cup buttermilk
4 cups heavy cream from Snider’s
1 cup 1/2 and 2/2
2.5 cups cooked fresh cherries from Safeway $1.99 pound
Cooked about 6 cups cherry, put in blender when cool to get 2.5
4 tsp tapioca starch with a litykw if the milk
2 tsp lemon juice fresh
1 big bag of ice

A bit too much butterfat?

Strawberry sherbet
Hello, My Name Is Ice Cream: The Art and Science of the Scoop. Cree.

Prep: 1 hour, 30 minutes

Cook: 10 minutes

Freeze: 12 hours or more

Makes: 1 to 1 1/2 quarts

From “Hello, My Name Is Ice Cream” by Dana Cree, who writes, “It’s bursting with more strawberry flavor than any ice cream you’ve tasted.” She prefers to make the puree from frozen berries, even in strawberry season, so she freezes fresh-from-the market strawberries overnight. The freezing turns the water in the berries to ice crystals, she writes, which puncture the cell walls, causing an enzymatic reaction that makes thawed frozen strawberries “taste more like strawberries.” If you don’t have time for the freeze-thaw cycle, use fresh berries.

1 + 1/4 cups (250 grams) strawberry puree, see below

½ cup (100 grams) buttermilk

½ teaspoon (3 grams) malic or citric acid, optional, or lemon juice to taste

1 + 1/2 cups (300 grams) milk

½ cup (100 grams) cream

¾ cup (150 grams) sugar

½ cup (100 grams) glucose, see below

Texture agent of your choice, see below

1 Make the strawberry mixture. Whisk together the puree, buttermilk and malic acid in a small bowl. Set in the refrigerator.

2 Boil the dairy. Place the milk, cream, sugar and glucose in a medium heavy-bottomed saucepan over medium-high heat. Cook, whisking occasionally to discourage the milk from scorching. When the dairy comes to a full rolling boil, reduce the heat to a low simmer for 2 minutes. Remove the pot from heat. (This is your sherbet base.)

3 Chill. Immediately pour the sherbet base into a shallow metal or glass bowl. Working quickly, fill a large bowl two-thirds of the way with very icy ice water. Nest the hot bowl into this ice bath, stirring occasionally until it cools down.

4 Mix the base with the strawberry mixture. When the base is cool to the touch (50 degrees or below), remove the bowl from the ice bath. Add the strawberry mixture to the base, whisking until evenly combined.

5 Strain. Strain the sherbet through a fine-mesh sieve to remove the particles of strawberry that may remain intact. (This step is optional, but will help ensure the smoothest sherbet possible.)

6 Cure. Transfer the sherbet base to the refrigerator to cure for 4 hours, or preferably overnight. (This step is also optional, but the texture will be much improved with it.)

7 Churn. When you are ready to churn your sherbet, place it into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. The sherbet is finished churning when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes.

8 Harden. To freeze your sherbet in the American hard-pack style, immediately transfer your finished sherbet to a container with an airtight lid. Press plastic wrap on the surface of the sherbet to prevent ice crystals from forming, cover and store it in your freezer until it hardens completely, between 4 and 12 hours. Or, feel free to enjoy your sherbet immediately; the texture will be similar to soft serve.

Nutrition information per 1/2 cup serving:144 calories, 5 g fat, 3 g saturated fat, 17 mg cholesterol, 25 g carbohydrates, 24 g sugar, 2 g protein, 27 mg sodium, 1 g fiber

Strawberry puree

Makes: about 2 cups

1 pound strawberries

1 Prep and freeze. Cut off the hulls or leaves; rinse berries in cold water. Drain and slice the berries in half, or, if very large, in quarters. Put the strawberries on a sheet pan and place in the freezer. Freeze for 4 hours, until completely solid, then remove and place in a blender.

2 Thaw and blend. Let the fruit thaw in the blender for 30 to 45 minutes, until 75 percent thawed. (If you don’t wish to wait, skip the freezing step, and blend the raw fruit; but this freeze thaw-cycle breaks open the berries’ cells for more intense flavor.) Blend the berries on medium speed until they start to break down, then increase the speed to high and liquefy them. Stop the blender to press the fruit to the bottom of the blender, if necessary.

3 Strain and store. When the puree is smooth, pass it through a fine-mesh sieve to catch as many seeds as possible. Store the puree in an airtight container in the refrigerator for 1 week, or in the freezer for 3 months.

Glucose and its counterparts

Cree uses glucose in many of her recipes. It can be ordered online or purchased in stores with candy-making supplies. If you cannot find glucose, you can sub corn syrup or the same weight of granulated sugar. “Your ice cream won’t be as soft, and it will be more sweet,” Cree writes. “But it will still be fine.”

Texture agents

Cree suggests a number of options:

Commercial stabilizer: 1 teaspoon (3 grams) mixed with the sugar before it is added to the dairy.

Guar or xanthan gum: 1/4 teaspoon (1 gram) whirled in a blender with the sherbet base after it is chilled in the ice bath. (We used guar gum in the Tribune test kitchen.)

Tapioca starch: 2 teaspoons (5 grams) mixed with 2 tablespoons cold water, whisked into the dairy after it is finished cooking.

Cornstarch: 1 tablespoon plus 1 teaspoon (10 grams), mixed with 2 tablespoons cold water, whisked into the simmering dairy, then cooked for 1 minute.

June 3, 2018June 26, 2018

Strawberry Sherbet

We got strawberries from the farmer’s market at Cleveland Park. The recipe we followed was the basic sherbet recipe from Dana‘s book, but we used 3 cups of strawberries in the mixture.

AKT saved some berries for the topping, which made it extra nice.

See Cherry Sherbet entry for flavor/texture notes.

February 19, 2018February 19, 2018

Valentine’s Day 2018

We had a good carrot meal over several days:

Herbed Carrot, Cheese, and Lemon Dip

Serve this dip with crudites-it’s a cinch to put together quickly.

8 ounces cream cheese, softened
1 cup sour cream or drained plain yogurt
1 cup grated carrots
2 tablespoons lemon juice
1 teaspoon grated lemon peel
2 tablespoons each minced fresh parsley and chives or scallion tops
Salt, Pepper

In a bowl, combine the cream cheese and sour cream, stirring the mixture until smooth. Fold in the carrots, lemon juice, lemon peel, herbs, and salt and pepper. Makes about 2 1/2 cups.

from:
The Big Carrot Book
Georgia Downard

We served ours with Di Bruno Bro. Crostini Artisan Crackers
www.dibruno.com

White-on-White Salad

Preparation: 5-10 minutes
Serves: 4

Here’s a tart, tangy, tasty salad easy to whip up and certain to please. Crunchy orange carrots contrast with pale soft pears and stark white chewy cheese curds, all blended together with tangy yellow lemon juice and topped by a dash of perky brown nutmeg.

2 large carrots, grated
1 cup large curd cottage cheese
1 tablespoon lemon juice
1 medium can pears, drained
Salad greens
Dash nutmeg

In a mixing bowl, combine the carrots, cottage cheese and lemon juice. Set aside.

Cut the well-drained pears into quarters and then into eighths, being careful not to crush them. (Reserve the juice for a breakfast drink.)

Place the pear pieces on the salad greens. Arrange the mixture on top, sprinkling each serving with a dash of nutmeg.

The Carrot Cookbook
by Audra & Jack Hendrickson

Carrots with Almonds & Horseradish

Serves 4

1 pound carrots, cut into thin strips
1 cup beef stock
1/2 stick butter
2 tablespoons all-purpose flour
2 egg yolks
1/2 cup heavy cream
2 tablespoons horseradish, minced
1/2 cup blanched almonds, chopped
salt and freshly ground white pepper

Simmer the carrots in the stock until just tender. Drain, reserving the stock.

Melt the butter in a saucepan and stir in the flour. Cook for 1-2 minutes, stirring. Add the reserved stock, season and bring to a boil, stirring. Mix the egg yolks with the cream and stir into the sauce. Remove from the heat and stir in the horseradish and almonds. Finally, fold in the carrots. Serve hot.

MICROWAVE METHOD: Place the carrots and hot stock in a casserole dish and cook on High for 8 minutes, or until just soft. Drain and reserve the stock. Place the butter in a jug and cook on High for 30-40 seconds. Stir in the flour, then gradually stir in the stock until thickened, stirring 2-3 times. Mix in the eggs and cream and finish as above.

from The Carrot Cookbook, edited by Nicola Hill

Simmered Carrots and Chicken Breasts

Preparation: 10 minutes
Serves: 4
Cooking: 45-60 minutes

Nutritionists counsel us that white chicken meat is one of the best kinds of protein we can eat. It is low in cholesterol, low in fat, and low in calories – all of which goes double for carrots, which have no cholesterol, no fat, and even fewer calories.

3 chicken breast halves
Dry bread crumbs
2 tablespoons vegetable oil
1/2-1 cup stock
2 cups carrot coins
1/2 cup chopped fennel
1/2 teaspoon ground ginger
1/2 cup milk
Salt and pepper to taste
2 tablespoons chopped parsley

Remove the skin and fat from the chicken, roll the pieces in the bread crumbs, and set them aside. Heat the oil in a heavy, covered pan, and brown the chicken pieces on both sides. Remove the chicken pieces and set them aside.

Lower the heat and add 1/2 cup of stock and stir to blend it well with the pan juices. (Add the remainder of the stock later if the chicken gets too dry as it cooks.)

Now arrange the chicken pieces, the carrot coins, and the fennel in the pan, cover tightly and simmer until the chicken is done and the carrots are tender.

Hawaii Macadamia Nut Carrot Cake

Makes a 7-inch square cake
3 large eggs, separated
l/2 cup sugar
3/4 cup minced carrots
3/4 cup macadamia nuts, very finely chopped
2 teaspoons finely grated lemon rind
l/2 cup all-purpose flour
l/2 teaspoon baking powder

Well grease a 7-inch square cake pan.

Whisk the egg yolks with the sugar until thick and creamy. Stir in the carrots, hazelnuts and lemon rind. Sieve in the flour and baking powder and fold it in. Whisk the egg whites until they form stiff peaks, then carefully fold into the mixture.

Turn the mixture into the prepared cake pan and bake in a preheated oven, 350F, for 40-45 minutes, until the cake is just firm to the touch. Let stand in the pan for about 2-3 minutes, then turn the cake out onto a wire rack to cool.

(adapted from The Carrot Cookbook edited by Nicola Hill)

February 13, 2018January 28, 2024

The Big Carrot Book

The time is coming when a single carrot, freshly observed,
will set off a revolution.
— Joachim Gasquet, Paul Cezanne

“Shucks”, said the bunny “I might just as well
stay where I am and be your little bunny”

And he did.
“Have a carrot,” said the mother bunny.
— Margaret Wise Brown, The Runaway Bunny

August 22, 2017August 22, 2017

Eclipse 2017

Today we saw a partial solar eclipse from the roof of AKT’s building. There were a lot of people there to watch it. It was not a total eclipse, but pretty nice anyway.

I build a box with a pair of binoculars in it to project the image of the sun onto a piece of paper. Yes, NCSU packing tape was used in the construction.

This is the business end of the box:

We, of course, had a picnic with sandwiches and cheese:

Here is an image of the sun and moon as the eclipse was just starting:

Then the eclipse started progressing:

The eclipse progressed a little more (I’m not an artist):

Others started getting into the act. Catie is an artist:

AKT added one also:

You can also use a colander to project images as if it were a lot of pin-hole projectors:

The result looks nice:

Others (don’t know who) got into it:

And there was this:

Everyone had a good time.

May 9, 2017February 15, 2021

Leftover rice pudding

The wooden carrot spoon Ken made me is one-of-a-kind. Almost too pretty to use, but it’s just the right size.

Recipe 1.5 cups of cooked rice to equal amount of milk with a pinch of salt. I added about a teaspoon of fresh orange zest because I had it. Cooked over medium heat, stirring ad needed, until thick, about 15 minutes. Mixed 1/2 cup more milk, 1/3 cup of sugar, 1 egg. Whisked into hot milk until the egg was cooked, about 5 minutes. Took off the heat and added 1 teaspoon vanilla. 1 teaspoon of butter optional.

Enjoy hot or cold.

May 8, 2017January 28, 2024

Carrot Hummus is Happy Hummus

Lantana’s Siracha Carrot Hummus is a white bean hummus with spicy, Sriracha zing. I love the carrot color, but I am not as interested in the sweet apricots / pineapple nor the soggy sunflower seeds. Tastes especially good when you dip carrots in it — double carrot love.

May 5, 2017May 5, 2017

Grilled hotdog chips

Don’t judge me. I couldn’t resist. They do smell like the ballpark. Something about the spices made them a little soft – not as crisp as I like my crisps. But they were a fun impulse but to share.

May 4, 2017

Arriba! Bacon Salsa

I bought my first Arriba! salsa because it had carrots in it, and I was hooked. When I could no longer buy it at my local grocery store, I resorted to online. Now my neighborhood grocery store, Brookville Market, has started carrying Arriba! Bacon Salsa. No carrots were harmed to make this salsa – but it’s a good carrot dipping sauce. Made in Texas.