Market Fresh (Part 2)
This article was written by Kristel Matousek and was featured in our December issue of Home By Design magazine. Recipe and photographs by Kristel Matousek from www.photoricalfood.com. To visit the original Home By Design article, click here.
ENTERTAIN WITH DELECTABLE HORS D’OEUVRES
SUGAR GLAZED CARROTS
Serves 4
- 2 bunches heirloom carrots
- Water, as needed
- 2 tablespoons butter
- 1 teaspoon sugar
- Pinch salt, additional as needed
- Pinch pepper
- Chopped pistachios, for garnish
Clean and trim the carrots as needed. Place them in a layer on the bottom of a large sauté pan. Pour water over the carrots, enough to just cover them. Add the butter, then sprinkle with sugar, salt, and pepper. Bring the water to a boil, then reduce to a simmer. Stir occasionally to promote even cooking, gently turning the carrots over in the liquid as it cooks and water evaporates. When no more water remains in the pan, the carrots will be done, tender, and slightly glazed with sugar. Taste and season with additional salt as needed.
Garnish with pistachios and serve immediately.
GRANOLA AND YOGURT TARTLET
Serves 4
- 2 tablespoons coconut oil
- ½ cup honey
- 1 teaspoon vanilla
- 1½ cups old fashioned oats
- ½ cup finely chopped walnuts, plus more for garnish
- 1 cup Greek yogurt (sweet or unsweetened)
- ½ cup seasonal fruit, sliced, small diced, or served whole
To make the crust, combine the oil, honey, and vanilla in a saucepan over low heat, stirring to combine. Add the oats and walnuts, tossing them in the liquid to coat. Continue to cook over low heat, stirring frequently, until the oats have softened slightly.
Remove from heat and cool to touch before pressing into mini tart pans to shape. Cool fully and remove from tart pans prior to serving.
Top with yogurt, fresh fruit, and chopped walnuts, and serve.
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| If you don’t have tart pans, you can also use a bowl or ramekin to form and shape the granola tartlet. |