Wednesday, November 23, 2016

Ricotta Crostini with Carrot Jam & Mario Book Winners


I know, the title sounds odd doesn't it? Carrot Jam?

I have been so into preserving, pickling and making condiments for the fridge lately.
I love having these lovely jars on hand to spread on crostini, cheese platters or sandwiches. They bring your cooking to a new level.

I had never heard of carrot jam before, but come to find out it is very popular in Iranian and Egyptian cultures.
I love spicy sweet carrots, so knew this recipe would be for me.

I watched Boston chef Ana Sortun's video on how to make carrot jam with walnut crumble on baked feta (YUM) and did this while getting ready for work in the a.m. It's that easy.

This carrot jam made gorgeous crostini w/ fresh ricotta and lemon zest......the possibilities are endless.


Carrot Jam (recipe from Panna Cooking and Ana Sortun):

3 cups of water
1 bay leaf
1/3 cup honey

2 cups of grated carrots
1 1/2 tsp of ground coriander
pinch of sea salt
2 tsp lemon juice
1 tbsp olive oil

In a large, heavy saucepan, heat the water, honey and bay leaf to a boil. Turn down to medium and cook 6-8 minutes, until syrupy.


Now add in the grated carrots and coriander.


Simmer on low for about 45 minutes until you have a jammy consistency....the kitchen will smell lovely.

Fold in the olive oil and lemon juice at the end.

Voila! You have carrot jam!


Spread it on everything!

PS The winners of Mario's Big American Cookbook are Tara Kali and Rose from NJ! Please contact me and I will get the books to you!

Have a Happy Thanksgiving! See you next week. :)

7 comments:

Bebe said...

I will haul this Big Book home from my public library today. Had it on hold and it just came in. Not as good as winning a copy, but it will be fun to peruse it…

I fear that carrot jam will not be a big seller in our home...

Bebe said...

Forgot to say Happy Thanksgiving!

Stacey Snacks said...

Linda O.

I have posted about this wonderful SIMAX glass bundt pan many times on my blogs with links to amazon to purchase.

Not sure if you can still find it, the last time I looked, the small one (this one) was sold out......but google Simax glass bakeware. It's the BEST!

:)

Lisa Faley said...

Sad to see I didn't win Mario's book, but I will keep reading your blog regardless.

Carrot jam!? I will make this and I will LOVE it! I just know it! This is right up my alley! So is winning a book, but I suppose you can't win them all. :o)

Amen Kahwajy said...

Happy Thanksgiving.

I know you like new/current cookbooks so here's one you might review and possibly promote:
"Persia", by Naomi Duguid.
Great stories, wonderful photos and covers a largely ignored (here) cuisine of Armenia, Azerbaijan, Iran and Kurdistan.
In keeping with your jam, it has walnut sauce, tart-sweet apricot relish, and a bunch of sauce and relish ideas.Lots of good plating ideas also.

Anonymous said...

Happy Thanksgiving, Stacey!
We are thankful for you and your energy in blogging great recipes and ideas!

Katie C. said...

Happy Thanksgiving a little late (I was out of town). I really like carrots but I'm not a sweet jam kind of girl...any ideas about turning it savory? /rosemary /smoke seasoning ...