Tuesday, April 19, 2011

Carrot Cups

The following quote is directly from Gourmet Magazine (I didn't think I could say it any better): "These delightful orange pudding cups are a simple and supreme side with a mellow carrot flavor and a citrus note. They're a great addition to any Passover menu."

I will add that they're not exactly pudding-like. They seem more like a cross between pudding and a souffle. But they are definitely delightful.

Makes 12 side-dish servings

1/3 cup unsalted butter or margarine (5 1/3 tbsp.), melted & cooled (plus more for greasing)
2 lb. carrots (peeled), cut crosswise into 1-inch pieces (5 cups)
1/4 cup matzo cake meal (if you can’t find, finely grind regular matzo meal in a blender)
1/4 cup potato starch
1/2 teaspoon salt
3 large eggs, separated
1/4 cup sugar
1 teaspoon (packed) finely grated fresh orange zest
1/4 teaspoon vanilla

1.     Put oven rack in middle position and preheat oven to 350° F. Generously brush the 12 cups of a standard muffin tin with margarine or butter (or approx. 35 mini muffin cups).
2.     Cook carrots in boiling salted water, uncovered, until very tender, 15-20 minutes. Drain carrots in a colander and purée in a food processor until very smooth, about 1 minute.
3.      Whisk together matzo cake meal, potato starch, and salt in a small bowl.  Set aside.
4.     In a large bowl, beat egg whites until they just hold stiff peaks.  Set aside in fridge.
5.     In a separate large bowl, beat together egg yolks, sugar, zest, and vanilla at high speed until thick and pale, about 3 minutes. Reduce speed to low and mix in cake-meal mixture until just combined. Add carrot purée and 1/3 cup margarine and mix until just combined. 
6.     Fold one third of the whites into the carrot mixture to lighten, then fold in remaining whites gently but thoroughly.
7.     Divide batter among muffin cups, filling each cup completely (they don’t rise). Rap tin once or twice on work surface to eliminate any large air bubbles. Bake until browned on edges and a wooden pick or skewer inserted into center of a carrot cup comes out clean, 40 to 45 minutes (or about 35 minutes for mini size). Cool in pan on a rack 5 minutes, then run a knife around edges of carrot cups and turn out onto a serving dish. Serve warm.

Cooks' note:
Carrot cups can be made 1 day ahead and cooled completely, then chilled in an airtight container. Reheat on a baking sheet in a 350° F. oven until hot, 5 to 10 minutes.

barely adapted from Gourmet Magazine, April 2006.

cooked carrots in food processor
carrot puree
matzo cake meal is ground so finely, it's powdery like flour
egg whites beaten to stiff peaks
egg yolks mixed with sugar, zest and vanilla extract
matzo cake meal mixture added
carrot puree added
folding in the egg whites
everything mixed
filling the muffin cups
Do butter the muffin tin, even if it's non-stick.
I made these once before and skipped that step (and regretted it)
cups filled before baking (they don't rise, so fill right to the top)
baked (mine didn't get much brown on top,
but I could tell they were done from the toothpick test)
When you butter the muffin tin, they pop out easily.
I've only ever made these mini sized. They're just so cute.
Come to think of it, maybe the larger muffin cups turn out
more pudding-like (it would make sense).

1 comment:

Elizabeth (Foodie, Formerly Fat) said...

I hate to contradict you, but I think the quote that says it all is actually what my friend Taylor said, "These are so good I would like to make them and carry them around in my purse". And I agree. SOOOOOOOOOOOOOO insanely good!

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