Light the Lights-Day 3

On the third night of Hanukkah it is also Shabbat and the perfect time slow things down a bit and have a relaxing family supper.  After all of the rich food I have been making, I thought it would be nice to lighten things up tonight. 

I often make pan seared or poached salmon with sparkling apple cider but we had a little bit of local hard cider (West County Cider from Western MA ) left from Thanksgiving so my husband Mark suggested we try using it.  Although the result was terrific, the cider was so good in the glass, I think that in the future I would reserve it for drinking.  To accompany the salmon I made Tangerine & Honey Glazed Carrot Coins (recipe below) which are a traditional Hanukkah treat but I used these glorious rainbow carrots grown by Kimball Fruit Farms and Blue Heron Farm.  I found many colors of carrots at the indoor farmers markets this past winter, so keep an eye out for them when the markets open in January.  Jasmine rice with Hen of the Woods and Chanterelle mushrooms sauteed in wine and miso broth rounded out our holiday meal.

Tangerine & Honey Glazed Rainbow Carrots
1 pound of carrots peeled and cut into “coins”
2 tablespoons butter
3 tablespoons fresh tangerine juice (or orange juice)
2 tablespoons honey
1/2 teaspoon ground ginger
pinch of ground cardamom
salt to taste
Toasted seasame seeds    

Melt butter in a skillet
Add carrots and saute until just barely tender
Turn up heat to medium high
Add juice, honey, and spices
Cook until tendar and well glazed
Sprinkle with salt and seasame seeds

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One response to “Light the Lights-Day 3

  1. Pingback: Tweets that mention Light the Lights-Day 3 | Doves and Figs -- Topsy.com

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