Carrots A La Sidecar Food

CARROTS A LA SIDECAR

Steps:

• Peel the carrots and cook them in lightly salted water for about 15 minutes or until just tender-crisp.
• Meanwhile, melt the butter over low heat in a small saucepan. Stir in the honey, then mix in the lemon juice, Cointreau, and brandy. Simmer gently, then keep warm.
• Preheat the oven to 350 degrees.
• Transfer the carrots to an oven-proof casserole and pour the "Sidecar" sauce over them.
• Bake at 350 for 20-30 min, turning them occasionally in the sauce until it starts to glaze.
• *Note: You could substitute Triple Sec for the Cointreau, or even substitute orange juice for the Cointreau and double the brandy.

CAROTTES NOUVELLES A LA FRANCAISE - FRENCH CARROTS

Steps:

• Choose green onions with large bulbs, remove the roots and cut off all green parts, leaving the bulbs whole.
• When chopped very finely the green stems can be used in place of the chives.
• Refresh the lettuce, take off all edible outer leaves and cut the heart into quarters.
• Butter a heavy pan thickly with 1 oz of butter and line with the large lettuce leaves.
• Add the heart, onions and salt.
• Peel the carrots, leaving them whole and place in one layer over the vegetables in the pan.
• Season lightly, sprinkle with sugar, add the rest of the butter cut into small pieces, and 3 tablespoons cold water.
• Cover closely and place the pan over a low heat for 3 to 4 minutes.
• As soon as the contents start to sing, reduce the heat to very low, shake the pan but do not uncover and cook for 20 minutes, shaking the pan occasionally.
• By this time the carrots should be tender but still faintly crisp.
• Replace the lid and cook for a further 3 to 5 minutes if necessary.
• Pour the contents of the pan into a heated serving dish, scatter with chopped parsley and chives.
• Serve immediately.

SIDECAR

Steps:

• Fill a cocktail shaker 3/4 full with ice cubes. Pour in lemon juice, Cointreau, and brandy. Cover and shake vigorously for about 30 seconds until the outside of the shaker becomes cold and frosty. Strain into a martini glass and garnish with a wedge of lemon.