7 hours ago
Wednesday, November 23, 2016
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. :)