| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
Niger |
Toohot02 |
6 |
servings |
INGREDIENTS
| 1 1/2 |
ts |
Dijon-style mustard |
| 1/4 |
c |
Sherry vinegar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly-ground black pepper |
| 1/4 |
c |
Fruity Spanish olive oil |
| 1/2 |
c |
Amontillado or other full-flavored sherry |
|
|
Such as Cream |
| 3/4 |
c |
Golden raisins |
| 1 1/2 |
lb |
Young tender carrots; cut into 1/8" |
|
|
Julienne strips |
INSTRUCTIONS
In a large serving bowl, whisk the mustard, vinegar, salt, and pepper
together. Drizzle the olive oil over in a thin stream, whisking all
the time until it is completely emulsified. Set aside. In a small
sauce pan, combine the sherry with the raisins and warm up to just
below the boil. Remove from the heat and leave to macerate for 20
minutes, stirring occasionally. When ready to serve, combine the
carrots with the raisins and all of their soaking liquid in the bowl
with the vinaigrette. Toss to coat all the ingredients evenly and
serve at once. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6257 broadcast
04-17-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-18-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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