ROASTED CARROTS + MACADAMIA CREAM

You won't even miss the dairy in this Macadamia nut cream! 

ROASTED CARROTS + MACADAMIA CREAM 

1 bunch small carrots
1/2 cup Macadamia nuts
2 tablespoons mint
1 clove garlic
1/2 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon honey
4 tablespoons water 

Preheat oven to 400 F degrees. Toss carrots in olive oil and pinch of salt and pepper. Roast for 15 minutes. Meanwhile, blend remaining ingredients in food processor. Drizzle carrots with "cream" when complete. 

Cheers, 
Five Seasons

WINTER HORS D'OEUVRES: SKEWERS

We love a good party--in honor of an upcoming baby, a football game (read: the Super Bowl), or Mardi Gras. Skewers are a must for these occasions and these are two of our favorite seasonal (yet simple) versions! 

 

ROASTED CARROT + FETA + MINT SKEWERS

6 large carrots, cut into half inch pieces
2 tablespoons olive oil
2 tablespoons honey 
1.5 teaspoons salt
1/2 teaspoon crushed red pepper
1 large bunch of mint
16 ounces hard feta, cut into quarter inch cubes 

Preheat oven to 375 F. Roast carrots for approximately 30 minutes until tender. Skewer with feta cubes and a small piece of mint.

 

PROSCIUTTO WRAPPED PEARS + BALSAMIC REDUCTION

6 pears
3/4 pounds prosciutto di parma, thinly sliced 
1 cup balsamic vinegar 

Using a melon baller, make approximately 4 dozen pear balls. Wrap pears in prosciutto and skewer. Meanwhile, heat the balsamic vinegar over medium high heat until boiling. Reduce heat and simmer approximately 30 minutes until it has the consistency of syrup. Drizzle over wrapped pears (or serve on the side). 

 

Cheers!
Five Seasons