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Menu: October 23, 2011

Sunday, October 23, 2011 | Posted by Alex
Pickled carrots with dill, garlic, red pepper
Roasted root veggie sandwich with beets, carrots, onions with a dill spread
Garden vegetable sandwich with homemade hummus
Dijon potato salad
Vegan brownies
White coffee and chocolate chip ice cream
Chocolate beer sauce
Narragansett Beer
Cape Ann Fisherman's Brew and Pumpkin Stout

Picked Carrot Recipe

2 pound carrots, cut into sticks
2.5 cups water
1.5 cup cider vinegar
.5 cup white vinegar
1/2 cup sugar
4 garlic cloves, lightly crushed
4 sprigs fresh dill
3 tablespoons salt
1 t peppercorns
1/2 t crushed red pepper flakes
1 dried chile de arbol
2 bay leaves

  1. Put carrots in a heat proof bowl.
  2. Bring remaining ingredients to a boil in saucepan. Reduce heat and simmer 2 minutes. Pour over carrots and cool, uncovered. Chill carrots, covered, for one day to develop flavors.

Carrots should keep about a month in an airtight container in the fridge.

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