Brown Butter Roasted Carrots with Currants


I'm not one to plan out my recipes. They usually come to me as I'm browsing the produce section; though, more often than not, nothing formulates until I'm in the kitchen. With these roasted carrots, however, I knew exactly how I was going to prepare them. It may seem a bit over-the-top, but there's a reason everyone goes bonkers for all things "brown butter." There's a richer, deeper (often described as "nutty") flavor and it really comes out when you cook vegetables this way. But if you're worried that this dish might be too rich, don't be. The lemon juice and zest, the sweet currants and the earthiness of the carrot greens keep it balanced. With that said, these feel like special occasion carrots, best saved for the holidays. 


6 servings

12 carrots, with carrot tops attached
1 stick unsalted butter
2 tsps lemon juice
1/8 cup currants
Lemon zest

1. Preheat oven to 400 degrees F.

2. Remove carrot tops from carrots and thoroughly wash both in water. Dry and then coarsely chop the greens. Set aside. Cut the carrots in half lengthwise and then cut the into 2-3 inch pieces. 

3. Melt the butter in a large, oven-safe saute pan set over medium heat. Give the butter an occasional swirl and cook until it's brown and smells nutty, about 8 minutes. Add the carrots to the pan and, using a long spoon, carefully coat them with butter. Season with salt and transfer the pan to the oven and cook for 20 minutes, giving them a quick stir after 10 minutes. 

4. Remove carrots from the oven and, using tongs, transfer the carrots to a bowl, leaving the majority of the butter in the pan. Return the saucepan (with the butter still in it) to the stove set over medium heat. Add carrot tops and cook, tossing occasionally, for 2 minutes. Add in lemon juice and season with 1/2 teaspoon salt. Cook for another 30 seconds, until greens have wilted.

5. Transfer carrot tops to a serving platter and then top with roasted carrots. Sprinkle currants over the carrots and finish the dish with lemon zest.  

Sweetened Whipped Ricotta with Berries and Tarragon

BERRY SALAD-9253.jpg

When I was coming up with this summer dessert, it was 90 degrees and unbearably humid. I wanted something that didn't involve heat; not even the grill (going outside wasn't an option). Just the thought of turning on the oven made me sweat. But, of course, by the time I finally got around to preparing it, the temperature had dropped 30 degrees and, not long after, the rain came. Go figure! I have no doubt that the heat and humidity will return... and now I'll be prepared. 

No-fuss desserts are my jam and this one is about as no-fuss as you can get (though you'll definitely impress dinner guests with the presentation). Ricotta is blended with a bit of maple syrup, vanilla, and lemon zest, until light and creamy. Top with a mix of your favorite berries and herbs (I went with tarragon for its vanilla notes, but mint or basil would also work nicely). You can go traditional with your choice of fruit, or you can get a bit more playful. I like contrasting flavors, so I paired the deeper, sweeter blackberries and blueberries with tart raspberries and currants. The gooseberries (aka ground cherries, husk cherries) may be harder to find, but if you can get your hands on some, they not only look great, but they have a subtle sweetness (a blend of cherry and pineapple) that make them the perfect addition to your fruit salad.  

BERRY SALAD-9270-3.jpg


Serves 4-6

2 cups whole milk ricotta
1/4 cup maple syrup
1/2 teaspoon vanilla extract
Zest of half a lemon
1/4 teaspoon salt
4 cups mixed berries (I used blackberries, raspberries, blueberries, gooseberries, and currants)
2 teaspoons chopped fresh tarragon leaves

1. Place the ricotta, maple syrups, vanilla extract, lemon zest and salt into the bowl of a food processor (alternatively, you can use an immersion blender). Blend until smooth. 

2. Spread the ricotta out onto a platter or board. Top with berries and garnish with a sprinkle of tarragon leaves. 

3. Spoon berries and ricotta into bowls. 

Lemon Pudding with Blueberry Compote

lemon pudding-9417.jpg

A craving for something sweet came over me the other night. I could've reached for one of the boxes of Girl Scout cookies we have tucked away in the freezer (the ones I try to pretend don't exist), but I was looking for something a bit more comforting. I looked in the fridge to find just a handful of ingredients: a few cups of milk, a half dozen eggs, and a pint of blueberries. There must be something I could do with these? And that's when I decided to research pudding recipes. I found a vanilla pudding that came together quickly, which I served with a blueberry compote. While rich and creamy in texture, the pudding remained a bit too soupy, even after hours of cooling. So, of course, I needed to try another batch to see if I could reach the perfect consistency.  I figured there were a few solutions to this problem. The first was to lower the amount of milk. Less liquid, thicker pudding. The other was to include more egg yolks. These two modifications did the trick. 

Having found a solid base to work with, I was ready to get playful. Lemon seemed the right direction, especially when paired with blueberries. Some zest and juice give it just the right amount of citrus flavor, without making it too zingy. 



Serves 4


For the lemon pudding
2 1/4 cups whole milk
1/4 cup cornstarch
3/4 cup sugar
1/2 teaspoon salt
5 egg yolks
1/2 teaspoon vanilla extract
Zest of 1 lemon
2 ounces lemon juice
2 tablespoons unsalted butter

For the blueberry compote
1 pint blueberries
1/4 cup sugar
1/4 teaspoon lemon zest
1/2 teaspoon thyme leaves

1. In a bowl, whisk together the cornstarch, sugar, and salt. In a large mixing bowl, whisk together the egg yolks to break them up.

2. Put milk and cornstarch mixture into a medium saucepan. Set over medium-high heat. Bring to a boil, whisking constantly. 

3. While whisking, slowly and carefully pour some of the hot milk mixture into the bowl with the egg yolks. Once half of the milk is whisked in, return the pot to the stove and stir in the egg mixture, along with the lemon juice and lemon zest. 

4. Set pot over low heat and simmer, stirring consistently, until the pudding thickens. Once it reaches the desired consistency, stir in butter. Remove from heat. 

5. Strain mixture into a bowl through a fine mesh sieve. Once cooled, transfer pudding to a container fitted with a lid and refrigerate for at least 2 hours and up to 5 days.

6. Prepare the compote by transferring the blueberries to a medium saucepan. Pour sugar over blueberries and set pot over medium heat. Once the blueberries start to release their juices, give the pot a stir to mix in the sugar.

7. Cook for 5 minutes, stirring occasionally. At the end, stir in lemon zest and thyme leaves. Let cool.

8. To serve, divide pudding into ramekins. Top with a spoonful of compote.