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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Canapes, Smoked Salmon

The Spice Cookbook by Avanelle Day and Lillie Stuckey

Ingredients:

• 3-ounce package cream cheese
• 3 Tbsp. heavy cream
• 3/4 to 1 tsp, mild or hot Curry
• 1 tsp. miced onion Onion, Minced
• 4 thin slices smoked salmon
• 24 rounds toast or melba crackers
• 24 thin slices unpeeled cucumber
• 24 slices pimento stuffed olives

Directions:

Combine 4 first ingredients. Spread over salmon slices, carrying the spread to the edges. Roll up in jelly-roll fashion. Chill overnight or several hours. Place thin slices of unpeeeled cucumber on toast or melba rounds. Top each with 1/8-inch slice of slamon roll and a slice of stuffed olive. Serve as an appetizer or accompaniment for high tea.

Yields 24 canapes.

Serves:

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Oysters, Curried Fritters

Delicious old recipe from New England.

Serve as a appetizer or as a side for a main course.

Ingredients:

• 2 cups sifted all purpose flour
• 2 tsp. double-acting baking powder
• 2 tsp. salt
• 1 1/2 tsp. mild or hot Curry
• 1/4 tsp. Garlic Powder
• 1/8 tsp. table grind Black Pepper
• 1/2 tsp. Onion, Minced
• 2 eggs, lightly beaten
• 1/2 cup milk
• 1/2 cup oyster liquor
• 1 cup frozen or drained oysters
• Celery Salt

Directions:

Sift first 7 ingredients into a mixing bowl. Combine next 4 ingredients asnd stir into the dry ingredients. Chop oysters coarsely and blend wioth mixture. Drop one teaspoon batter at a time into deep fat or vegetable oil pre-heated to 375 F. Cook for 3 minutes or until brown on all sides. Sprinkle with celery salt. Serve on toothpicks as a hot hors d' hoeuvre.

Yields approximately 50 fritters.

Serves: 10 - 12

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