* Exported from MasterCook *
MING'S CARROT-CHIPOTLE SYRUP
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment Spicy
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts fresh carrot juice
1 teaspoon chopped chipotle in adobo
3/4 cup grapeseed oil
Kosher salt and freshly ground black
pepper to taste
In a large nonreactive saucepan, bring the carrot juice to a gentle simmer
over low heat. Reduce the juice until all the liquid is evaporated,
leaving a wet residue, about 45 minutes.
With a heat-resistant rubber spatula, scrape the residue from the pan and
transfer it to a blender. Add the chipotle in adobo, and blend at high
speed. With the machine running, drizzle in the oil very slowly at first
until the mixture is emulsified, then add the oil more quickly to prevent
the sauce from breaking. Season with salt and pepper. Use or store.
Makes 1 cup (8 two tablespoon servings)
Lasts 2 weeks, refrigerated
When you reduce fruit and vegetable juices, they become more intensely
themselves. Treated that way, they're perfect flavoring bases; witness
this syrup made from reduced carrot juice and smoky-hot chipotle in adobo.
I fell in love with that seasoning when I cooked in Santa Fe; here, it
complements the reduction's sweetness beautifully, making the syrup a very
tasty, as well as useful, ingredient.
Drizzle the syrup over vegetable medleys; it adds a hint of sweetness and
"marries" all the flavors.
This makes a great sauce for most seafood, particularly for cod, bass,
scallops, and lobster.
To ensure the syrup doesn't separate, add the oil to the blender very
slowly at first. As soon as thickening occurs, add the oil more quickly.
(The initial slow addition allows the mixture to combine; the faster
addition prevents the mixture from getting too hot, which can cause it to
separate.)
Cuisine:
"TexMex"
Source:
"Ming Tsai @Ming.com"
S(Formatted by Chupa Babi):
"Oct 2010"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 275 Calories; 21g Fat (65.9%
calories from fat); 2g Protein; 22g Carbohydrate; 2g Dietary Fiber; trace
Cholesterol; 70mg Sodium. Exchanges: 0 Lean Meat; 4 Vegetable; 4 Fat.
Nutr. Assoc. : 2498 0 0 0 0 0
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