easy entertaining | food 1 teaspoon dill pollen 1 teaspoon fennel pollen Note: Sumac can be found in most Middle Eastern ethnic markets
Warm fondue on the grill as well. A cast-iron pan or a small casserole dish works well.
For the grilled carrots:
in town. The dill and fennel pollen are more unusual spices; Chef Roney recommends getting those through the Terra Spice Company (www.terraspice.com) or Amazon.com. Toast all the spice ingredients at 350 degrees for 5 minutes. Blend all the spices together in a spice grinder, in batches if necessary,
20 O’Daniels farm baby carrots, peeled Extra virgin olive oil Sea salt Kentucky Honey Farms Habanero Honey (or add 1 teaspoon cayenne pepper to regular honey)
to a fine powder. Set aside.
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Rub carrots with equal parts honey, Baharat seasoning, salt and olive oil. During the rest time for the lamb, cook the carrots directly on the hottest part of the grill until desired tenderness.
Grilled carrots and goat cheese fondue For the goat cheese fondue: 1 cup Capriole goat cheese 1 ⁄ 2 cup cream cheese 1 ⁄ 2 cup crème fraîche 1 cup carrot tops (the feathery green leaves), loosely packed 1 ⁄ 2 cup extra virgin olive oil 2 tablespoons sea salt Salt and pepper to taste Have all dairy ingredients at room temperature. Blend together the goat cheese, cream cheese and créme fraîche in a food processor or KitchenAid with paddle attachment until smooth.
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Wheat berry salad 2 cups wheat berries ⁄ 2 cup extra virgin olive oil 1 ⁄ 2 cup fresh carrot top leaves, chopped (loosely packed) 1 ⁄ 2 cup fresh parsley leaves, chopped (loosely packed) 1 ⁄ 2 cup fresh mint leaves, chopped (loosely packed) 1 ⁄ 4 cup goat cheese fondue 1 ⁄ 4 cup fresh-squeezed lemon juice Salt and pepper to taste 1
Cook wheat berries in boiling salted water until al dente tender, just as you would pasta. This will take 45 minutes to 1 hour. Drain well. Toss together wheat berries with all other ingredients just before serving.
Blanch carrot tops in salted boiling water for 30 seconds and refresh them in ice water. Drain, then puree carrot tops and ½ cup olive oil in a blender until smooth. Fold carrot top oil into the cheese mixture and season with salt and pepper.
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Jack’s Honey In a tall glass with ice, add: 1 1 ⁄ 2 ounces Jack Daniel’s Tennessee Honey 4 ounces lemonade Dash of bitters Squeeze of lemon Stir and garnish with lemon wedge or twist.
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Peach Julep Grilled carrots and goat cheese fondue Jack’s Honey (left), Peach Julep (right)
In a shaker with ice, add: 2 ounces Old Forester Bourbon 1 ounce mint simple syrup (recipe below) 1 ⁄ 2 ounce peach puree 1 ounce water Shake and strain into rocks glass with crushed ice. Garnish with mint sprig and optional peach slice.
To make the mint simple syrup: In a saucepan, combine 1 part water and 1 part sugar. Bring to a boil, stirring to dissolve the sugar. When the water is clear and the sugar is dissolved, remove from heat and stir in 1 part mint leaves. Let steep for 20 minutes. Strain into a glass container and store in the refrigerator. F&D www.facebook.com/foodanddine Summer 2016 43