Soup, Puree of Carrot

Recipe from House in Garden - December 1992

This great tasting soup is perfect for the holidays. Highly recommended.

Ingredients:

• 4 bunches young carrots, cut in 1-inch rounds
• 10 cups fresh or low soidum canned chicken broth
• 1 quart heavy cream
• 1 bunch chives
• 1/2 tsp. Cardamom
• 1/2 tsp. Curry Blends - Various
• salt to taste
• to taste White Peppercorns and Ground Pepper

Directions:

Put the carrots and enough broth to cover in a large soup pot. Bring to a boil and skim. Reduce heat to low boil and add cardamom and curry powder. Season with salt and pepper. Cook 20 minutes or until fork tender. Strain the liquid from the carrots into a large bowl and set aside. Puree the carrots, adding about half the liquid for a thick puree. Return carrot mixture to a clean soup kettle and add the cream. Bring to a boil, reduceheat, and simmer until hot, about 10 minutes. Sprinkle servings with chopped chives.

Serves: 8-10.

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Lamb, Curried

This delicious recipe was inspired by a recipe in Josh Rogan's The Complete Low Fat Cookbook.

Ingredients:

Directions:

Trim the lamb of any fat or sinew and cube the meat. Heat oil in a large pan and chopped onions. Saute for five minutes. Stir in yogurt and add chili powder, coriander, cumin, cardamom, cloves, turmeric, garlic and ginger. Add chopped tomatoes and salt. Let simmer for approximately five minutes. Add the lamb and stir until coated. Cover and cook (stirring occasionally) over low heat for 1-1/2 hour or until lamb is tender. Uncover and let simmer.

Meanwhile, toast the almonds until golden brown. Add the garam masala to the curried lamb and sprinkle the almonds over top.

Serves: 4

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Butter Squares, Cardamom

This recipe from CDKitchen

Ingredients:

• 3 cups all-purpose flour
• 1 tsp. baking powder
• 3/4 tsp. salt
• 1 cup unsalted butter, softened
• 1-1/4 cup granulated sugar
• 2 large eggs
• 1 tsp. Vanilla Extract, Pure



• 1 tsp. instant-espresso powder
• 1 1/2 Tbsp. milk (more as needed)
• 1 tsp. Vanilla Extract, Pure
• 1 cup confectioners sugar
• 3 ounces fine-quality bittersweet chocolate (not unsweetened), melted

Directions:

Whisk together flour, baking powder, salt, cardamom, cinnamon, and allspice in a bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Beat in eggs and vanilla. Reduce speed to low, then mix in flour mixture until just combined. Form dough into 2 (12-inch) logs (1 1/2 inches in diameter), each on its own sheet of plastic wrap. Use plastic wrap and your hands to roll, press, and square off sides of logs. Chill logs on a baking sheet until slightly firm, about 1 hour, then smooth logs with plastic wrap and flat side of a ruler to achieve straight sides. Chill logs on baking sheet until firm, about 1 hour. Put oven racks in upper and lower thirds of oven and preheat oven to 350 F.

Cut enough scant 1/4-inch-thick slices from a log with a knife to fill 2 large ungreased baking sheets, arranging slices about 1 inch apart (chill remaining dough, wrapped in plastic wrap).

Ice cookies: Whisk together espresso powder, vanilla, and 1 1/2 tablespoons milk until espresso powder is dissolved, then add confectioners sugar and enough additional milk to make a thick but pourable icing. Spoon into a sealable bag and snip 1/8 inch off a bottom corner.

Spoon melted chocolate into another sealable bag and snip 1/8 inch off a bottom corner. Pipe some espresso icing and chocolate over each cookie and let cookies stand on racks until icing sets, about 2 hours.

Serves: yields 6 dozen

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