Midnight Salad White raisins, soaked in rum/brandy Walnuts, wash, lightly toast, and cool Prunes, soaked in rum/brandy Peel boiled beets Boil carrots with cardamom and sugar until almost done, so the edges remain crisp when making stars/flowers Fine sea salt, a couple of crystals For the dressing: 2-3 tablespoons heavy cream/whipping cream 2 tablespoons liquid honey Slice the carrots into equal-thickness rounds and use a cutter to cut out stars or flowers. Chop the remaining carrot rounds and stir into the salad. Cut the beets into small cubes Cut the prunes into strips; finely chop the nuts. In a small bowl or cup, whisk together the cream and honey until the honey is completely dissolved. Dress the salad with the cream and honey and stir. Add a little more cream if needed. Add a splash of brandy and stir. Cover tightly and refrigerate until the nuts are soft. Place on a flat plate and decorate the edges with stars or small flowers made from boiled carrots (cut crosswise into circles and use a cookie cutter to cut out stars or flowers). Serve at midnight or as a late-night snack with red wine or homemade liqueur.
I came back with a report. Amazing, fantastic salad & White wine!!!! I My wife and I were in heaven with pleasure. We tried a French salad for the first time!!! I'll say that life wouldn't be complete if you never tried a French salad with wine and fresh bread!
Yes, of course, there's a salad with cognac. I'll forward it to you. I'm so glad we like similar flavor combinations. It's always nice to see and hear that.
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timeasmymeasure
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Date: 2026-02-21 09:40 am (UTC)White raisins, soaked in rum/brandy
Walnuts, wash, lightly toast, and cool
Prunes, soaked in rum/brandy
Peel boiled beets
Boil carrots with cardamom and sugar until almost done, so the edges remain crisp when making stars/flowers
Fine sea salt, a couple of crystals
For the dressing:
2-3 tablespoons heavy cream/whipping cream
2 tablespoons liquid honey
Slice the carrots into equal-thickness rounds and use a cutter to cut out stars or flowers. Chop the remaining carrot rounds and stir into the salad.
Cut the beets into small cubes
Cut the prunes into strips; finely chop the nuts. In a small bowl or cup, whisk together the cream and honey until the honey is completely dissolved.
Dress the salad with the cream and honey and stir. Add a little more cream if needed.
Add a splash of brandy and stir.
Cover tightly and refrigerate until the nuts are soft.
Place on a flat plate and decorate the edges with stars or small flowers made from boiled carrots (cut crosswise into circles and use a cookie cutter to cut out stars or flowers).
Serve at midnight or as a late-night snack with red wine or homemade liqueur.
no subject
Date: 2026-02-21 09:55 am (UTC)Thanks for sharing!!!
no subject
Date: 2026-02-26 12:35 pm (UTC)no subject
Date: 2026-02-26 12:43 pm (UTC)no subject
Date: 2026-02-26 12:44 pm (UTC)no subject
Date: 2026-02-27 06:54 am (UTC)Amazing, fantastic salad & White wine!!!!
I My wife and I were in heaven with pleasure. We tried a French salad for the first time!!!
I'll say that life wouldn't be complete if you never tried a French salad with wine and fresh bread!
no subject
Date: 2026-02-27 12:34 pm (UTC)Glad you liked the salad)
no subject
Date: 2026-02-27 06:56 am (UTC)Add us to the list of those grateful!
Thank you!!!
no subject
Date: 2026-02-27 12:31 pm (UTC)I'm so glad we like similar flavor combinations. It's always nice to see and hear that.