Carrots glazed with butter and balsamic
1/2 cup (1 stick) butter (I used margarine to keep the meal kosher but would normally use butter for this)
3 1/2 pounds peeled baby carrots or regular carrots, peeled, cut into 2-inch pieces, halved lengthwise
6 tablespoons sugar
1/3 cup balsamic vinegar
1/4 cup chopped fresh chives
Melt butter in heavy large pot over medium heat. Add carrots and sauté 5 minutes. Cover and cook until carrots are crisp-tender, stirring occasionally, about 7 minutes. Stir in sugar and vinegar. Cook uncovered until carrots are tender and glazed, stirring frequently, about 12 minutes longer. Season to taste with salt and pepper. Add chives and toss to blend. Transfer to bowl and serve.
Toasty Coconut Macaroons
Makes about 40 cookies
4 large egg whites
1/2 cup sugar
1 (8-ounce) package sweetened shredded coconut, lightly toasted
Preheat oven to 350 degrees F. In a mixer fitted with a whip attachment. Whip egg whites and salt until they become white and begin to stiffen. Add sugar in 3 parts. Continue to whip until the egg whites are very stiff. Using a rubber spatula fold in toasted coconut.
On parchment lined cookie sheets, drop a teaspoon of the mixture leaving 1 to 2 inches around each cookie. Place into the oven and bake for 15 to 20 minutes. The outside should be golden brown but the insides should still be moist.
The girls from Culinary Camp (more to come) made these cookies last night. They did an awesome job. Making the meringue with a hand mixer is an exercise in patience and patience is a virtue and virtuous young ladies are lovely indeed. Charecter building through cookies - how wonderful.