Carrots A La Sidecar Recipes
CARROTS A LA ORANGE
This delicious dish covers tender carrots with a delicious butter, orange, and ginger sauce.
Provided by larkspur
Categories Side Dish Vegetables Carrots
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a pot of lightly salted water to a boil in a saucepan and cook carrots in the boiling water until just tender, about 15 minutes. Drain. Transfer carrots to a serving dish and keep warm.
- Whisk sugar, cornstarch, salt, and ginger in a saucepan until thoroughly combined; turn heat to medium and whisk in orange juice. Bring to a simmer, whisking constantly, and cook until sauce is smooth and thickened, about 3 minutes; stir in butter. Pour sauce over carrots, stir to coat, and serve.
Nutrition Facts : Calories 79.2 calories, Carbohydrate 10.8 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 2.1 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 175.8 mg, Sugar 6.5 g
SIDECAR
Try your hand at recreating a classic 1920s cocktail, the sidecar. It's easy to adapt - simply use cognac, or go with equal parts cognac, triple sec and lemon juice
Provided by Miriam Nice
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 5
Steps:
- Put a coupe glass in the fridge to chill. Tip all of the ingredients into a cocktail shaker.
- Shake well, until the outside of the shaker feels cold, then strain the cocktail into the chilled glass. If the lemon juice is too sharp, add the bitters to taste.
Nutrition Facts : Calories 239 calories, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Protein 0.1 grams protein, Sodium 0.01 milligram of sodium
CHELSEA SIDECAR
Categories Gin Alcoholic Cocktail Party Cocktail Lemon Triple Sec House & Garden Drink
Yield Serves 1.
Number Of Ingredients 4
Steps:
- Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass.
SIDECAR
I always think of the sidecar as a brandy margarita, except that it is made with fresh lemon juice.
Provided by squawk93
Categories Drinks Recipes Cocktail Recipes
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Fill a cocktail shaker 3/4 full with ice cubes. Pour in lemon juice, Cointreau, and brandy. Cover and shake vigorously for about 30 seconds until the outside of the shaker becomes cold and frosty. Strain into a martini glass and garnish with a wedge of lemon.
Nutrition Facts : Calories 135 calories, Carbohydrate 7.5 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 1.3 mg, Sugar 6 g
SPARKLING SIDECAR
Steps:
- Combine 1 ounce each cognac, orange liqueur and lemon juice in a shaker. Moisten the rim of a tumbler and dip in coarse sugar; fill with ice. Shake the drink well, then strain into the glass. Top with a splash of seltzer.
CROWN SIDECAR
Provided by Food Network
Yield 1
Number Of Ingredients 4
Steps:
- Add Crown Royal Special Reserve, triple sec, and sweet and sour mix.
- Shake with ice and strain into chilled sugar-rimmed cocktail glass.
- Garnish with lime wedge.
SIDECAR
This traditional sidecar drink recipe is courtesy of Ti Adelaide Martin and Lally Brennan, authors of "In the Land of Cocktails."
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Yield Makes 1 cocktail
Number Of Ingredients 7
Steps:
- Place sugar in a shallow dish or saucer. Run the lemon wedge around the rim of a martini glass and discard. Dip rim in sugar to coat. Fill glass with ice and set aside to chill.
- Fill a cocktail shaker with ice and add brandy, Cointreau, and lemon juice; shake vigorously.
- Remove ice from glass and discard. Twist lemon peel over glass; strain cocktail into glass. Serve immediately.
CARROTS A LA CREME
Provided by Pierre Franey
Categories dinner, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Trim and scrape the carrots, leaving them whole.
- Put the carrots in a saucepan and add cold water to cover. Add salt to taste. Bring to a boil and let cook 12 minutes or until tender.
- Drain the carrots and add the cream, salt, pepper and shallots. Cook, stirring carrots carefully until they are coated with sauce.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 311 milligrams, Sugar 6 grams
CLASSIC SIDECAR
Based on the recipe from the Greenhouse Restaurant at the Ritz Carlton Hotel in Chicago. Unlike other recipes, this one is sweetened with simple syrup. You can purchase simple syrup or make your own by heating two parts water to one part sugar in a small saucepan, stirring occasionally, until the sugar dissolves.
Provided by Chocolatl
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredient in a cocktail shaker and shake.
- Strain mixture into a stemmed cocktail glass with a sugared rim.
CARROTS ALA CAMILLE
My mother in law gave us this easy and delicious recipe for carrots as a side dish.
Provided by Dora
Categories Side Dish Vegetables Carrots
Time 30m
Yield 8
Number Of Ingredients 3
Steps:
- Place the carrots in a large pot and cover them with water. Boil until they are tender. Drain well and return carrots to the original pot.
- Approximately 5 minutes before serving the carrots, add maple syrup and butter to the pot. Stir until the carrots are coated.
Nutrition Facts : Calories 87.5 calories, Carbohydrate 14.9 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 4.1 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 130.1 mg, Sugar 9.6 g
SIDECAR
The Sidecar is another famous cocktail that came out of Paris in the Twenties, thanks to Prohibition driving the best bartenders out of the country. It is said to have been invented at the Ritz Hotel by American ex-pat Frank Meyer, the head bartender. It was a favorite of Hemingway, F. Scott Fitzgerald, and Henry Miller. The Sidecar is also an ideal after-dinner option or even a nightcap because of its "candied" nature. Cognac is rarely mixed with juices, as the subtle qualities in fine brandy are easily lost in cocktails. The Sidecar is one exception-it blends cognac and Cointreau beautifully and balances them out with fresh lemon juice. The key to this cocktail is its sugar rim on the glass. This dissolves on the tongue and mixes with the rest of the drink to create the perfect balance, leaving room for the brandy. For a simple variation on the Sidecar, add a splash of Benedictine and lose the sugar rim to create the Honeymoon.
Yield makes 1 drink
Number Of Ingredients 6
Steps:
- Moisten the rim of a cocktail glass with the lemon wedge. Carefully dip the rim in the sugar so that only the very top edge is coated evenly. Place the glass in the freezer to let the sugar rim harden. Pour the cognac, Cointreau, and juice into a mixing glass. Add large cold ice cubes and shake vigorously. Strain into the prepared cocktail glass. Garnish with the orange twist.
- Dominant Flavors: citrus, heavy on oranges with orange on the nose
- Body: medium, rich
- Dryness: medium
- Complexity: low to medium
- Accentuating or Contrasting Flavors: sugar granules and oak
- Finish: short with orange oil and lemon overtones
- Glass: cocktail
SIDECAR
Welcome summer with this sidecar drink recipe. Treat yourself to this sunny delight on a warm day.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 5m
Yield 1 serving.
Number Of Ingredients 6
Steps:
- Fill a shaker three-fourths full with ice. Add the brandy, triple sec and lemon juice. Cover and shake for 15-20 seconds or , until condensation forms on outside of shaker. Strain into a chilled cocktail glass. Garnish as desired.
Nutrition Facts : Calories 137 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
CARROTS A LA SIDECAR
This is a neat little recipe my Aunt Margaret gave me. (Try to get real baby carrots for this one - they're sweeter and more tender than the processed "baby" carrots in a bag.) This is a nice twist on glazed carrots when you want a special side dish for holiday entertaining. Try this with a good roast beef or baked ham.
Provided by Gammy3
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel the carrots and cook them in lightly salted water for about 15 minutes or until just tender-crisp.
- Meanwhile, melt the butter over low heat in a small saucepan. Stir in the honey, then mix in the lemon juice, Cointreau, and brandy. Simmer gently, then keep warm.
- Preheat the oven to 350 degrees.
- Transfer the carrots to an oven-proof casserole and pour the "Sidecar" sauce over them.
- Bake at 350 for 20-30 min, turning them occasionally in the sauce until it starts to glaze.
- *Note: You could substitute Triple Sec for the Cointreau, or even substitute orange juice for the Cointreau and double the brandy.
Nutrition Facts : Calories 469.7, Fat 40.6, SaturatedFat 25.7, Cholesterol 107.5, Sodium 335.7, Carbohydrate 18.5, Fiber 1.2, Sugar 15, Protein 0.9
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