Sunday, March 18, 2012

Carrot jam

This easy-to-make carrot jam is gorgeous on bread with butter and toasted almond slivers, and I suspect it would work very well with a fresh ricotta cheese, a rich brie or St. André cheese, or even a more healthy Greek yogurt. It sounds like a strange recipe but it tastes like a regular sweet jam, with just a trace of carrot taste locked inside the deep orange color. I got this carrot confiture recipe from French Food at Home chef Laura Calder (French cooking Goddess!). She calls for almond bits in the jam, but I opted to toast whole almond slivers and sprinkle them on top afterwards. Either way, this would be great addition to an Easter brunch.

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