C2 •The World • Tuesday, March 25,2014
Cuisine Ingberlach: Simple, delicious candy BY ALISON LADMAN
and roll it into balls.
The Associated Press
Candy making can confound even the most careful home cook. Luckily, Passover gives us an excuse to make a simple candy that is delicious and requires little fuss. And you don’t need to celebrate Passover to appreciate it. Ingberlach is a traditional Jewish candy flavored with ginger and honey. It also can contain nuts and other ingredients and is reminiscent of a sticky, chewy caramel popcorn cluster. For our version, we added crumbled matzo and chopped hazelnuts, as well as a few extra spices. All you do is boil everything for 20 minutes, then pour it onto a baking sheet. Once it is cool enough to handle, break it up
SPICED HAZELNUT INGBERLACH
Start to finish: 45 minutes Makes 8 dozen 11⁄2 cups honey 1 ⁄2 cup sugar 1 ⁄2 cup orange juice 1 teaspoon cinnamon 1 ⁄4 teaspoon ground cloves 1 ⁄4 teaspoon ground allspice 2 teaspoons dry ground ginger 1 ⁄4 teaspoon kosher salt 5 sheets (5 ounces) matzo, finely crumbled 1 cup chopped hazelnuts Lightly oil a rimmed baking sheet. In a large, heavy saucepan over medium heat, combine
the honey, sugar, orange juice, cinnamon, cloves, allspice, ginger and salt.Bring to a simmer and cook for 10 minutes. Stir in the matzo and hazelnuts. Cook until golden brown and thick, about another 10 minutes. Using a silicone spatula, spread the mixture on the prepared baking sheet. Allow to cool until easily handled, then scoop up the mixture and, using lightly 1 oiled hands, roll into ⁄2-inch balls. Store in an airtight container with waxed paper between the layers. Nutrition information per piece: 35 calories; 5 calories from fat (12 percent of total calories); 1 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 7 g carbohydrate; 7 g fiber; 6 g sugar; 0 g proSpiced hazelnut ingberlach reminds many of a sticky, chewy caramel popcorn cluster. tein; 0 mg sodium.
The Associated Press
Saving carrots from their usual sugary Easter fate BY SARA MOULTON The Associated Press
Though carrots often make it into the Easter feast lineup, I’ve never understood why. Maybe it’s a nod to the Easter bunny. Typically, we prepare them much as we prepare sweet potatoes (their distant orange cousins) at Thanksgiving — by glazing them and otherwise shoveling on extra sugar. I’m guessing that this is a reaction to the carrot’s bright color, which reminds us of a kid’s toy.It’s orange.It’s fun.On the plate, carrots are more like a candy than a vegetable. Still, I like carrots and I think I’ve figured out a way here to redeem them. The
trick is not to be waylaid by their color, but to take advantage of their length and texture. Long, sturdy carrot peels are reminiscent of individual strands of fettuccine. Fine. Let’s prepare them as we would, say, a dish of fettuccine Alfredo — by dressing them with a creamy sauce. Not coincidentally, it’s a strategy that also allows the carrot’s natural sugars — which are plenty sweet all by themselves — to shine. You’ll want to start with big, long, fat carrots (affectionately referred to by some grocers as “horse carrots"). Just peel off and discard the outermost layer, then continue peeling on all sides until you’ve reached the woody
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core. I find it easiest to start at the middle of the carrot and peel down the bottom half, then flip it over and peel the top half. This technique allows you to do the job faster than if you peeled the entire length of the carrot from top to bottom. The cores are too thin and hard to peel. You can munch on them yourself or reserve them for a future stock. The sauce for this “fettuccine” is quite simple. It’s based on Neufchatel, the French cream cheese, which miraculously provides us with the creaminess we crave even though it possesses one-third less fat than most other types of cream cheese — and much less fat than heavy cream, the ingredient that usually puts the cream in creamy pasta. We counter-balance the carrot’s natural sweetness with lemon, both the zest and juice, though lime would work just as well. The walnuts add crunch, nutty taste and some nutrition, but any nut will do: pistachios, almonds, cashews. Just pick your fave. The carrot fettuccine strands cook up very quickly — inside of 5 minutes — so you’ll want to prep them ahead of time, and measure out all the rest of the ingredients as well. Once the fettuccine is cooked, you need to move it out of the pan and onto everyone’s plate before The Associated Press the strands go soft. Happily, cooking this dish is simple Lemony carrot “fettuccine” with toasted walnuts has just 200 calories and 13g fat per serving. enough to do at the last minute. And who knows, you aside. Reduce the heat and simmer chicken or vegetable may even be able to get your Meanwhile, using a swivel the carrots, covered, for 3 broth, divided kids to dig into these carrots. blade or a Y-shaped vegetable minutes. Remove the lid, and 1 tablespoon grated They’re veggies but they’re peeler, peel the carrots into stir the carrots gently with lemon zest wearing a fettuccine suit. long fettuccine-like strands, tongs to make sure the cheese Salt and ground black discarding the core (or saving is well distributed. Cover and pepper simmer, adding the addi2 ounces Neufchatel (low- it for a snack or a stock). LEMONY CARROT In a large skillet, combine 1 tional broth if the mixture fat cream cheese) cup of the chicken broth with seems dry, for another 1 to 2 ‘FETTUCCINE’ WITH 1 teaspoon lemon juice the lemon zest, a hefty pinch minutes, or just until the car2 tablespoons chopped TOASTED WALNUTS of salt and several grinds of rots are tender. fresh chives Stir in the lemon juice, Heat the oven to 350 pepper. Whisk the mixture Start to finish: 25 minutes degrees. until the lemon is well distrib- then season with salt and Servings: 4 pepper. Divide the carrot In a shallow baking dish, uted. 1 ⁄2 cup chopped walnuts Cut up the cheese into “fettuccine” between 4 servspread the walnuts in an even 2 pounds large carrots, layer and bake on the oven’s small pieces and add it to the ing plates, then top each peeled, stem ends dismiddle shelf for 8 to 10 min- skillet along with the carrots. portion with a quarter of the carded utes, or until they smell Cover the skillet tightly and toasted walnuts and the 1 1 ⁄4 cups low-sodium fragrant. Remove and set bring the broth to a boil. chives.
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