Ingredients
-
1/3
-
2
-
1/4
-
1/4
-
1/2
-
3
-
1/4
-
1
-
1/4
-
-
-
-
-
-
Directions
Passover Carrot Pudding Cups, These make a delightful, light dish for a Seder The pudding cups are a simple side with a mellow carrot flavor and a citrus note Recipe is from Rosalyn Tauber and was printed in Gourmet Magazine (April 2006) You can add a little grated ginger (1/2 tsp) for extra zing Cook’s Notes: Carrot cups can be made 1 day ahead and cooled completely, then chilled in an airtight container Reheat carrot cups on a baking sheet in a 350F oven until hot, 5 to 10 minutes If you can’t find matzo cake meal, finely grind regular matzo meal in a blender cups and turn out onto a serving dish Serve warm , Don’t know what happened Followed recipe, but used mini muffin tins They did not rise and when finished were in the shape of hockey pucks not mini muffins Tasted good though!, This was a big hit with my family! I made these with the leftover carrots from our seder They are sweet, and easy, and delicious I will be makong them whenever I have a lot of leftover carrots
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Steps
|
1
Done
|
Put Oven Rack in Middle Position and Preheat Oven to 350f Generously Brush a 12-Cup Muffin Tin With Margarine. |
|
2
Done
|
Cook Carrots in Boiling Salted Water in a 3- to 4-Quart Heavy Saucepan, Uncovered, Until Very Tender, 15 to 20 Minutes. Drain Carrots in a Colander and Pure in a Food Processor Until Very Smooth, About 1 Minute. |
|
3
Done
|
Whisk Together Matzo Cake Meal, Potato Starch, and Salt in a Small Bowl. |
|
4
Done
|
Beat Together Egg Yolks, Sugar, Zest, and Vanilla in a Large Bowl With an Electric Mixer 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 Pure and 1/3 Cup Margarine and Mix Until Just Combined. |
|
5
Done
|
Beat Whites in Another Large Bowl With Cleaned Beaters Until They Just Hold Stiff Peaks. Fold One Third of Whites Into Carrot Mixture to Lighten, Then Fold in Remaining Whites Gently but Thoroughly. |
|
6
Done
|
Divide Batter Among Muffin Cups, Then Rap Tin Once or Twice on Work Surface to Eliminate Any Large Air Bubbles and Smooth Tops. 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. 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. |
