The table was set:
First, the raclette:
- Emmentaler cheese
- carrots
- cornichons
- radishes
Melt the cheese and layer over the other items.
Then, there was the cocktail:
- 1 1/2 oz vodka
- 2 oz carrot juice
- 1 oz apple cider
- grated ginger
- lime juice
Next, the white bean chili with carrots:
- 2 cups white beans, picked over and soaked overnight
- 1 tbsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp ground thyme
- 1/2 tsp ground oregano
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1 tbsp flour
- 3 boneless skinless chicken breasts, cut into 1/2 inch cubes
- 2 tbsp veg. oil
- 1 onion, chopped
- 1 celery stalk, chopped
- 2 cups chicken stock
- 4 Anaheim chilies, roasted, peeled, and chopped
- shredded carrots
- 1 tsp salt
- 1/4 cut freshly chopped cilantro
Drain the beans, put them in a large pan and barely cover with fresh water. Bring to a boil, boil hard for 5 minutes, the reduce heat to a simmer.
Mix the spices, herbs, seasonings, and flour in a strong plastic bag. Add the chicken cubes and toss them until they are evenly coated with the spice mix. Set aside.
Heat 1 tbsp oil in a skillet and saute the onion and celery for 6 minutes. Add the vegetables to the beans.
Heat the remaining oil in the cleaned skillet and cook the chicken, turning often, until all sides are lightly browned. Add the chicken to the beans with the chicken stock and chilies. Simmer for 1 1/2 hours, until the beans are tender, adding water or chicken stock if the chili looks too dry. Add the carrots. Add salt to taste. Sprinkle in the cilantro just before serving.
And the Thai salad:
- 1 pound carrots — peeled /cut into thin strands / or grated
- 1/4 cup unseasoned rice vinegar
- juice of 1 lime — about 2 to 3 tablespoons
- 1 tablespoon lime zest — grated
- 2 tablespoons honey
- 1/4 teaspoon hot red pepper flakes
- 1 1/2 cups spanish peanuts — coarsely chopped
- 1/4 cup crystallized ginger — julienned or regular ginger
- 1/2 cup pepitas (roasted pumpkin seeds)
- 1/4 cup cilantro
- 2 tablespoons chopped fresh mint
Place the carrots in a large mixing bowl. Blend together the vinegar, lime juice, lime zest, honey, and red pepper flakes. Add the dressing to the carrot mixture and let stand for about 14 minutes. Toss in the remaining ingredients at the last minute.
And, of course, the pudding:
- 2 eggs
- 1/3 cup sugar
- 1 cup milk
- 2 cups finely shredded carrots
- 3 tablespoons melted butter
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon nutmeg
Beat eggs. Add sugar and milk and blend. Add remaining ingredients and mix. Pour into a buttered baking dish and bake at 325 degrees for 1 hour or until firm. Makes 6 servings.
Which made for one happy girl:
