| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Dry white wine |
| 1 |
c |
Fresh orange juice |
| 2 |
tb |
Grated orange zest |
| 1 |
ts |
Cinnamon |
| 6 |
tb |
Olive oil |
| 1/4 |
c |
Chopped shallots |
| 12 |
|
Garlic cloves, minced or pressed |
| 1/2 |
ts |
Dried thyme |
| 1 |
ts |
Dried oregano |
| 1/2 |
ts |
Ground coriander seeds |
| 1 |
|
Bay leaf |
| 1 |
lb |
Carrots, peeled and sliced into 1/4 inch pieces |
| 1/4 |
c |
Golden raisins |
INSTRUCTIONS
CINNAMON MARINADE
CARROTS
To make the marinade, combine the wine, orange juice and zest, and cinnamon
in a nonreactive mixing bowl. Whisk in the oil a little at a time. Add the
shallots, garlic, thyme, coriander, and bay leaf. Yield 2 1/2 cups
marinade.
Carrots: Place the carrots in a nonreactive container or a 1 gallon zip
lock platic bag. Pour the marinade over the carrots and refrigerate for 4
to 6 hours. Remove the carrots from the marinade and set aside.
In a wok or deep sided saute pan, cook the marinade over high heat to
reduce it to one third. Add the carrots to the pan and stir fry for 2 to 3
minutes. Stir in the raisins and cook until heated, 3 to 4 minutes. The
carrots should be firm but not crisp. Yield 4 servings.
Source: Marinades by Jim Tarantino Posted to Kitmailbox by
gigimfg@ix.netcom.com on Jul 5, 1997
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