Ginger And Carrot Cocktail 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.

CARROT-GINGER ELIXIR

Steps:

• Bring sugar, ginger, and 1/3 cup water to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat; let steep for 10 minutes. Strain through a fine-mesh sieve into a medium pitcher (you should have 1/2 cup); discard ginger. Cover and chill syrup. DO AHEAD: Can be made 1 week ahead. Keep chilled.
• Fill four 6-ounce glasses with ice cubes. Add carrot juice and lime juice to ginger syrup in pitcher; stir well. Divide elixir among prepared glasses.

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.

CARROT GINGER TEA SANDWICHES

Steps:

• Blend grated carrots, cream cheese, mayo, and ginger paste (if desired); add salt and peper to taste.
• Butter all four pieces of bread; place carrot mixture onto one slice; put other piece of buttered bread on top.
• Cut off the crusts and cut to preferred size.

GINGER-CARROT CHUTNEY

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add carrot, shallots, garlic, and ginger to pan. Reduce heat to low, and cook 10 minutes, stirring occasionally.
• Add sugar, honey, butter, cardamom, and thyme; cook 1 minute, stirring constantly. Stir in broth; bring to a boil.
• Reduce heat, and simmer 45 minutes or until carrot is tender and liquid almost evaporates. Discard thyme sprigs and ginger. Stir in 1/2 teaspoon salt; cool.

CARROT-GINGER SHRUB

Steps:

• Wash carrots and, if necessary, scrub with a vegetable brush to remove dirt. Peel them if you want to, but it's not necessary.
• Purée carrots in a blender or food processor.
• Pour carrot purée into clean nonreactive container. Add grated ginger.
• Pour cider vinegar over carrots and ginger. Stir to combine. Refrigerate for 2 days.
• Place a fine-mesh strainer over another bowl. Pour carrot-and-vinegar mixture into strainer. Press or squeeze the mixture to extract all the juice.
• Pour carrot juice into a large sanitized jar. Add sugar. Cap the jar, and shake well to combine. Refrigerate, shaking well every other day or so to dissolve sugar.