Sherried Carrots Food

ORANGE-HONEY GLAZED CARROTS

Steps:

• Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
• Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

BAKED SHREDDED CARROTS

Steps:

• Preheat oven to 325°. In a large bowl, combine carrots, onions, sugar, salt and celery salt. Transfer to an ungreased 1-1/2-qt. baking dish. Dot with butter., Cover and bake 45-50 minutes or until carrots are crisp-tender.

SHERRIED CARROT SOUP

Steps:

• In a large saucepan, cook the onion in the butter over moderately low heat, stirring, until it is softened.
• Add the carrots, ginger, cinnamon and cook the mixture stirring, for 1 minute.
• Add the broth, bring mixture to a boil and simmer it, stirring occasionally, for 20 minutes, or until the carrots are very tender.
• In a blender or food processor puree the mixture in batches, transferring it to the saucepan as it is pureed and add the Sherry and the cream. Bring the soup to a boil and simmer it for 5 minutes. Season the soup with salt and white pepper to taste. Garnish with parsley just prior to service.

SHERRIED CARROTS

Steps:

• Peel and slice carrots.
• Melt butter with chicken stock and sherry.
• Add carrots and sultanas.
• Simmer approximately 10 minutes.
• Leave lid off toward end of cooking for liquid to reduce and to form a sauce.
• Season to taste.
• Sprinkle with chopped parsley before serving.

CARROTS WITH GINGER

Steps:

• Place carrots, orange juice, butter, sugar and ginger in large skillet over medium-high heat. Bring to boil; cover and cook 3 minutes. Uncover and simmer until liquid glazes carrots, about 10 minutes. Season to taste with salt and pepper. Sprinkle with chopped parsley.

SHERRIED MUSHROOM CLAFOUTIS

Steps:

• For the sherried mushrooms:.
• In a large skillet, melt butter over medium-high heat and let it brown, watching carefully so it doesn't burn. As soon as the butter is brown and smells nutty, scrape in shallots, turn heat down to medium, and stir and sauté till they soften. Pour in mushrooms, add ½ teaspoon of salt, and stir shallots and mushrooms together. Cook mushrooms with shallots and browned butter until they are soft and browned, turning occasionally. This should take about 15 minutes. When the mushrooms are browned and most of their liquid has evaporated, pour in the sherry and stir in the thyme, scraping up the brown bits on the bottom of the pan. Continue to sauté the mushrooms until the liquid has reduced and thickened. Taste and add salt and fresh-ground black pepper as desired.
• For the Clafoutis:.
• Heat oven to 375. In the bowl of a mixer fitted with a whisk attachment, blend the eggs with salt until frothy. Add milk and mix well. Add the flour and mix until frothy and thoroughly incorporated, 1-2 minutes, scraping the sides of the bowl as needed. Pour the batter over the mushrooms. Sprinkle the top with the grated Gruyere. Grind a little black pepper over the top. Place the dish in the center of the oven. Bake until the center puffs and turns a golden color, and the clafoutis is set, about 30-40 minutes. (Cover with foil if the top browns too quickly.) Serve warm or at room temperature.

SHERRIED CARROT SOUP

Steps:

• Saute onion in butter in a 2-quart saucepan until soft but not browned. Mix in carrots, sal, ginger, cinnamon, pepper and broth.
• Bring to boiling,. Reduce heat. Cover, and simmer utnil carrots are tender, about 20 minute.
• Whirl mixture in blender, about half at a time, until smooth.
• Return to cooking pan. Add cream,. Reheat to serving temperature. Taste, add salt, if needed. Stir in sherry. Serve steaming hot.
• If desired sprinkle each bowl with chopped parsley.
• For an elegant finishing touch when you serve this oup as they first course, spoon a dollop of lightly salted whipped cream over each serving in an oven proof bowl. Slip under broiler utnil lightly browned.