Friday, December 30, 2011

The recipe that ate my kitchen

You see that pretty, shiny, bright orange stuff in that photo up there?  That stuff is Carrot Confiture (preserves).  Yes, you read that right  -- carrot.  I saw it being made on a tv cooking show - French Food at Home, and I knew I had to make it as a gift for Dear Friend K.  K likes weird things, so I thought this was right up her alley. 

But, that pretty, shiny, bright orange stuff took over my kitchen the first time I made it.  Witness:

As it was cooking, it bubbled and splattered so much that my kitchen looked like some sort of alien war zone.  I am still finding it stuck in weird spots!  The night I made it, after I had cleaned up the wreckage, I looked in the mirror, and found it on my face and in my hair.  And the worst part? Even after all that, I still ended up with this mess:

Yeah. I burned it.  So all that mess and it was a total waste. 

Not one to let failure get me down, I went back to the interwebs to figure out what I did wrong.  You see, the recipe that I found on was not all that specific, so I sort of had to guess.  In the recipe, you boil carrots until they are tender, and then it just says to puree and then cook with sugar and lemon juice.  I wasn't sure if that meant I should keep the water, or drain the carrots, so for the first attempt, I kept the water, which turned out to be a gigantic mistake.  I learned this after I went searching on YouTube for video of the show where Laura Calder makes the stuff.  After I watched the video, I tried again.

The second batch was a success, and not nearly as messy!  The stuff is very sweet, but I thought it was pretty good.  Not sure I recommend making it, unless you want to for the novelty of it.

Carrot Confiture
Source: French Food at Home, Laura Calder
Makes 2 cups

1 pound carrots, peeled
Water, as needed
2 cups sugar
Zest of 1 lemon
Juice of 2 lemons
10 whole almonds, chopped
2 tablespoons Cognac

Slice the carrots and put them in a saucepan covered with water.  Boil until very soft, then DRAIN, then run through a food mill to puree (fp note: i don't have a food mill, but i do have a potato ricer, which i used for this. i think it worked just fine.).  Return to the saucepan.  Stir the sugar into the puree, and add the lemon juice and zest.  Bring to a boil, and cook until glassy and jammy.  Remove the pan from the heat and stir through the chopped almonds and the Cognac. Cool. 

No comments:

Post a Comment