2 ½ cups carrots, sliced into about ¾” pieces
1 cup milk, half-and-half, or evaporated milk
1 Tbsp butter
1 Tbsp flour or corn starch
1 tsp sage
1 Tbsp cilantro
½ tsp nutmeg
1 Tbsp minced green onion
¼ cup chopped tomato
½ tsp salt
¼ tsp ground pepper
Boil carrots in salted water until soft, there is no resistance to being pierced with a fork. Drain, reserving ¾ cup of broth. Put carrots, broth, milk, and tomato in the blender.
In the pot, cook over low heat the butter, flour, sage, cilantro, and green onion. Add this to the blender and blend until it is completely smooth.
Return to the pot. Stir in the nutmeg, salt, and pepper. Bring the soup back up to a hot temperature, and serve.
Makes 2-4 servings.
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½ cup blackcurrant jam
1-2 Tbsp butter
2 ½ cups apples, chopped into 1” pieces
4 eggs
½ cup half-and-half
½ tsp ground cloves
½ tsp cinnamon
1 Tbsp maple syrup
Preheat oven to 325 ° F.
Butter a pie tin and spread the blackcurrant jam over the bottom.
Boil apple pieces in water until soft. Drain apples, and puree with the half-and-half, making it as smooth as possible. Beat the pureed mixture with the eggs, maple syrup, and spices. Pour into the pie tin over the jam.
Bake for 45-60 minutes, until the custard is set and a knife or toothpick inserted in the center comes out clean. Let cool before serving.
#apple #butter #cinnamon #clove #currant #dessert #egg #glutenfree #halfandhalf #jam #maplesyrup #pudding #vegetarian
1 onion
1-2 Tbsp butter
2 ½ cups carrots, chopped into 1” pieces
4 eggs
½ cup half and half
½ tsp salt
¼ tsp pepper
1/8 tsp crushed mint leaves
Thinly slice the onion. Place in a pan over med-low heat with butter and cover, stirring occasionally. When the onions are soft, remove cover and continue to cook, stirring occasionally, until the onion pieces are browned.
At the same time, boil the carrot pieces in salted water, until the fat pieces of carrot are easy to stab with a fork.
Drain the carrots and puree with the half and half, making it as smooth as you can get it.
Preheat oven to 325° F.
Butter a pie tin and spread the onion evenly over the bottom.
Beat together the eggs, carrot puree, salt, pepper, and mint. Pour evenly over the onions.
Place the pie tin in a larger pan with water in it. Bake until it is a set custard, and a toothpick or knife inserted in the center comes out clean, about 60 minutes.
#butter #carrot #egg #glutenfree #halfandhalf #mint #onion #pepper #salt #side #vegetarian
¾ cup sugar
½ tsp cinnamon
¼ tsp grated nutmeg
¼ tsp allspice
1/8 tsp salt
1 egg
4 egg whites
1 ½ cups milk
1 ½ cups half-and-half
Combine sugar with the spices in a large bowl. Add the egg and egg whites and beat on high speed for 5 minutes.
Heat 1 cup of milk, stirring constantly, until it is steaming (not boiling). Slowly mix half of that into the egg mixture. Stir the egg mixture back into the hot milk in the pan. On medium heat, cook for 5-8 minutes, stirring constantly, until it is steaming again and thickened enough to thinly coat the back of the spoon. Do not boil it.
Remove from heat and stir it frequently as it cools for 5 minutes. Stir in the remaining milk and half-and-half. Cover and chill.
#allspice #cinnamon #dessert #drink #egg #eggwhite #glutenfree #halfandhalf #milk #nutmeg #salt #sugar