Carrot Ginger Mules Food

CARROT GINGER MULES

Steps:

• Stir together carrot juice, pineapple juice, and lime juice in a pitcher. Chill, covered, up to 24 hours.
• Stir in ginger beer just before serving. Pour into 8 ice-filled glasses. Add 2 tablespoons vodka to each glass. Garnish with lime wedges and halved baby carrots.

GINGERED CARROTS

Steps:

• In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.

JOHN'S "FAMOUS" GINGER MULE

Steps:

• Fill a cocktail glass (preferably a copper Moscow mule mug) with ice.
• Muddle the mint leaves in the bottom of a cocktail shaker. Add the gin, agave and lime juice. Shake well. Strain into prepared cocktail glass, and top with the ginger beer. Serve immediately.

CARROT GINGER MARMALADE

Steps:

• Peel carrots and put through a food chopper, or grate them.
• Cover with water, add the finely chopped ginger and simmer til carrots are tender.
• Cut oranges and lemons in quarters, removing seeds. Either slice paper thin or put through a food chopper (including the peels)
• Cover with water and cook gently until peel is tender (approx 2 to 3 hours) Combine with carrots/ginger and measure.
• Add 2-3 cups of sugar for each cup of fruit mixture.
• Bring to a boil and cook gently until jam is thick and clear.
• Pour into hot, sterile jars and seal.

GINGER-GLAZED CARROTS

Steps:

• Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.

FROZEN MOSCOW MULE

Steps:

• Stir together muscovado sugar, ginger, and ¼ cup boiling water in jar. Secure lid and shake until sugar is dissolved, about 15 seconds. Let cool slightly.
• Uncover jar and add vodka, lime juice, and salt; seal again and shake to combine. Freeze until ice-cold but not solid, at least 1 hour and up to 4 hours.
• Transfer cocktail to a blender and add 2 cups ice. Purée on high speed until thick and smooth. (On a hot day you may need to add a few more ice cubes to thicken, but keep in mind that the more you add, the more diluted the drink will be.)
• Divide cocktail between 2 highball glasses and garnish each with a lime wheel and a straw.

DOUBLE GINGER CARROT MUFFINS {BIG ONES]

Steps:

• Heat oven 160°C.
• Grease muffin tins.
• Combine sugar, oil, ginger and vanilla.
• Whisk then add eggs, beat till creamy.
• Stir in pineapple and carrot.
• Add sifted flour,salt, baking soda, ginger and cinnamon.
• Add coconut - mix all together.
• Spoon into greased muffin tins.
• Bake 30 - 40 minutes.
• When cool they can be frosted with cream chees frosting if desired.

MUSSELS IN CARROT GINGER BROTH

Steps:

• Cook shallots and ginger in oil in a wide 5-quart heavy pot over medium heat, stirring frequently, until softened, about 5 minutes. Add tomatoes and red-pepper flakes and cook, stirring, 1 minute. Pour in carrot juice and boil, uncovered, until liquid is reduced by about half, about 10 minutes.
• Add mussels and cook, covered, stirring occasionally, until mussels just open wide, 4 to 6 minutes, transferring as cooked to a bowl. (Discard any mussels that remain unopened after 6 minutes.) Stir in lime juice and sprinkle with cilantro.

CARROT GINGER LOAVES WITH GINGER CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees. Butter and flour loaf pans and set aside. Omit this step if using disposable paper pans.
• Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
• In an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Beat in carrots and ginger until fully incorporated.
• Divide batter between three mini loaf pans or a single standard loaf pan.
• Bake at 350 degrees Fahrenheit until toothpick inserted in center comes out clean; approximately 25-30 minutes for mini loaves or 40-45 minutes for standard loaf.
• For the frosting, beat together PHILADELPHIA Cream Cheese, confectioners' sugar and grated ginger until light and fluffy. Spread over cooled loaves.