It's the one time of year when people seem to remember this grand old dame of cakes, and I'm taking full advantage. By sneaking it into breakfast. Scones are the obvious vehicle for the same flavors as the cake—ginger, raisins, and walnuts are already old hat—and they're even amenable to a little bit of icing without turning into a cupcake.
'Carrots' on Serious Eats
This winter breakfast cake is tender of crumb and incredibly comforting, with the added bonus of using up those extra veggies from your CSA box.
Raw sweets, like the more popular no-bake desserts, rely on a hint of magic to transform plain ingredients into something awesome. The trick here is that a mixture of dates, carrots, raisins, and walnuts tastes almost scarily like carrot cake muffins.
This pudding-like Indian dessert is a great showcase for the natural sweetness of carrots. Make it to celebrate Diwali, the Festival of Lights.
These cookies are a nice compromise. All the flavors of carrot cake are there, but in much more manageable portions.
Think of this recipe as a mash-up of carrot cake jam and orange marmalade. Try it on carrot or zucchini bread, whole wheat toast, or as a topping for crostini with ricotta. If you can't find Pomona's Pectin, use regular no- or low-sugar powdered pectin.
I wonder who was the first person to look at a carrot and think: Cake! Who first discovered the beautiful synergy of a spiced loaf studded with moist orange shreds, smeared with tangy cream cheese frosting? I'd like to shake that person's hand. This week, you shared a few of your favorite carrot desserts—cakes and cupcakes, plus cookies and cookie sandwiches too! Check them all out in the slideshow.
Sweetbreads are the thymus or pancreas (neck and stomatch sweetbread, respectively) of a calf. They are subtly flavored and have a delicate texture, and are an excellent introduction to those who are a little wary of offal. Sweetbreads are a treat.
Sarah Billingsley and Amy Treadwell, authors of Whoopie Pies discovered that the key to innovative whoopie creating is thinking outside the chocolate-marshmallow box. By taking the basic formula of flat little cakes plus icing equals whoopie pies, they've opened up a world of wonderful whoopie possibilities. By applying that basic whoopie formula to a carrot cake, Treadwell and Billingsley have created something wonderful—Carrot Cake Whoopie Pies with Orange Cream Cheese Filling
This carrot cake jam is just the thing to make on the cusp of spring, when you're itching to bust out your canning supplies but strawberries and rhubarb aren't quite yet in season. It's filled with juicy raisins and crunchy walnuts, and spiced with cinnamon, nutmeg, and cloves. At first I was a bit skeptical about whether it would truly taste like carrot cake, but trust me—spread over any kind of bread with cream cheese (bagel, toast, English muffin, etc.), it's exactly like the real thing.
I suppose that while paging through Alton Brown's Good Eats 2: The Middle Years, I was looking for a glazed carrot recipe that had a little more oomph than the standard combo of butter and brown sugar. This recipe subs in ginger ale as a sweetener, and depending on which brand you choose it can lend a significant kick. I chose a super strong ginger beer, which reduced to a lovely glaze and left the carrots plenty spicy and gingery enough to wake you up. The sprinkling of chili powder adds a bit more warmth and spice, taking these carrots out of the realm of sleepy side and into the side dish spotlight.
The problem with most cheese soups is they seem more like a cheese dip than something you're supposed to eat with a spoon. I'm not sure if the issue is too much cheese or cream, but I wanted to make something that had the flavors of some spectacular real English cheddar, without feeling like I was snarfing down a pot of fondue. This recipe from Gourmet manages to balance the funky kick of a great cheese with a truly flavorful broth.
The point of vichyssoise is the simplicity: a puree of potato, cream, stock provide the soup's body to showcase whichever vegetable is at hand. The addition of carrot gives it a beautiful color and sweetness; the result is basically essence of carrot in soup form.
Carrots may sound like an odd dessert ingredient, but they're certainly not just health food. They're starchy and sweet, and when cooked down slowly with milk, practically become candy on their own. Consider them an alternative sweetener, like honey, but with an even more complex sweetness. In a dessert, carrots can build a mild but flavorful base for more intense ingredients to play. Our result is something of a hybrid between Indian and Middle Eastern halvah.
Baby carrots are tired of being considered so baby carrot-ish. They want to be cool like junk food! As part of a new ad campaign "Eat 'Em Like Junk Food," here are three new ads for baby carrots, where they strive to be seductive (oh, baby...carrots), sci-fi-futuristic, and as X-TREME as pterodactyls. Watch the ads, after the jump.
I usually hate tomato soup. I don't hate many things, but a bowl of bland off-red soup is a rare exception. Blended soups in general tend to be boring and homogeneous, and tomato is, at least for me, the worst offender. So why am I telling you about a tomato soup, especially when I could be whipping up another sublime BLT? Leave it to Martha Stewart to sort things out. Instead of simply blending all the vegetables, only the roasted tomatoes, carrots, and garlic are pureed.
Sunday afternoon is the perfect time to sit down with a pot of tea and a plate of muffins, whether you're catching up with a friend or simply getting into an autumnal frame of mind. This recipe, adapted from a ring-shaped carrot cake in Rose Levy Beranbaum's The Cake Bible, yields moist little muffins full of carrot and distinctly scented with honey and spices.
This will not look like much of a meal to some of you, but for me a bowl of simply dressed grains and vegetables is about as good as it gets, at least when I can't devote much thought and energy to satisfying my stomach. This farro salad is wonderful to have around, since it can serve as a healthy snack or emergency provisions if a big dinner is taking longer to prepare than you had anticipated.
After doing a bit of research in the world of Indian pickling I'm going to have to say that this Indian Pickle from Put 'em Up! aren't likely to be found anywhere in Mumbai or Kashmir. These pickles made from cucumbers, cauliflower, onions, and carrots struck me as more of an Indian accented giardiniera or piccalilli, and a perfect sandwich pickle.