Name: Carrot-Red Wine Reduction
Ingredients: 1 Bottle high-quality red wine; 6 sm Carrots; peeled, and; Cut into 1" pieces; Salt; to taste; 1 tb Cold unsalted butter

Today, the pressure to fill auditoriums and services has driven many pastors to place the felt needs, or tastes, of the people above their duty to Christ. On every hand we hear of the Gospel being molded into a non-confrontative message intended to meet felt needs and impress the sinful heart. And, by most standards, this new philosophy of church life is working, as more and more auditoriums are filled with people hungry for a message that will affirm that they are actually on fairly good terms with the Almighty. But the biblical message is the message of the cross. It cuts right across the grain of the modern age's preoccupation with pride, tearing down the façade and exposing the wretchedness of the human heart… Unfortunately, while the modern “un-gospel” may fill seats, it is the true gospel of sin and grace that is “the power of God unto salvation” (Rom. 1:16).

David Hegg

CATEGORY	CUISINE	TAG	YIELD
	Mexican		1	servings

INGREDIENTS

1		Bottle high-quality red wine
6	sm	Carrots; peeled, and
		Cut into 1" pieces
		Salt; to taste
1	tb	Cold unsalted butter

INSTRUCTIONS

Bring the wine to a boil in a large saucepan set over high heat, and
lower heat to a simmer. Cook the wine until syrupy and reduced to 3/4
cup, about 20 minutes. Place carrots in a small saucepan. Cover with
water, adding a pinch of salt. Cook, covered, until tender, about 15
to 20 minutes. Drain, reserving the cooking liquid. Transfer the
carrots to a blender or food processor, and puree, adding a bit of
the cooking liquid if the mixture is too thick. Transfer the reduced
wine to a bowl, and stir about 1/2 cup of the carrot puree into it.
If the sauce is too thick, add a small amount of the reserved carrot
cooking water. Adjust seasoning, and whisk in butter. Makes about 1
1/2 cups.
Cuisine: "Mexican" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Yield: "1 1/2 cups"
Per serving: 186 Calories (kcal); 1g Total Fat; (3% calories from
fat); 4g Protein; 44g Carbohydrate; 0mg Cholesterol; 151mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0
Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Kerry Simon
Converted by MM_Buster v2.0n.

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