Last Meal Aboard the Titanic. April 15, 2019.
for april, and on the anniversary of the sinking of the titanic, diva n invited the divas over for an elegant first-class feast, inspired by the surviving titanic menus. each diva picked something from the titanic's menu and made - or remade - it in 2019 style. the divas dined like there was no tomorrow!
first course: "asparagus vinaigrette" second course: "sirloin of beef" served with a red wine mushroom sauce and "chateau potatoes" "creamed carrots" "boiled rice" cheese: lemon ricotta irish cheddar stilton dessert: ice cream with caramel sauce |
![Picture](/uploads/3/9/1/6/3916068/apps_5_orig.jpg)
Creamed Carrots
Ingredients
Ingredients
- 8 or 9 medium carrots, julienned or sliced on the diagonal, if you prefer
- 1 cinnamon stick
- 1 tbsp. butter
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- Pinch pepper
- 1 tsp. lemon juice
- 1/3 cup whipping cream*
- 2 tbsp. finely chopped fresh chives
- Place carrots in medium pan with enough water to cover; add cinnamon stick. Bring to a boil, reduce heat to medium-high, and cook for 6 to 8 minutes or until carrots are fork-tender.
- Drain, remove cinnamon stick, and return carrots to pan. Add butter, salt, ground cinnamon, nutmeg, and pepper; mix well.
- Add lemon juice and cream; boil for 1 minute or until cream is slightly thickened.
- Adjust seasoning if necessary. Turn into shallow serving bowl; sprinkle with chives and serve.