I was once told by Gilian Handelman, director of wine education for Kendall-Jackson, that the best way to pair wine with food is to match them by color. While it may sound ridiculously simplistic, it works more often than not, and can be applied to pairings between two foods as well.
Carrots glazed with orange juice is a prime example of using a monochromatic color scheme to make a pairing. I recently found myself wondering if other principles of color theory could be applied to food as well. Would orange foods work with an analogous color such as red?
To test this theory, I picked up some blood oranges and made some glazed carrots with them. The color from the blood orange juice amps up the color of the carrots taking them from a respectable orange to a vibrant construction cone orange that begs to be eaten.
But the match up goes beyond mere color. The sweet, tender gems can back up their flashy looks with a bold flavor that will turn even the most ardent carrot hater. Blood orange juice is more tart than regular orange juice with just a hint of bitterness. The added acidity keeps the sauce from becoming too cloying, and the bitterness provides just enough of a contrast to keep the carrots from becoming monotonous.
- 4 medium carrots, peeled and sliced into 1/4-inch thick coins
- 2 tablespoons butter
- 2 tablespoons honey
- 1/3 cup blood orange juice
- 1/4 teaspoon salt
- In a medium saucepan over medium-high heat melt the butter. Add the carrots and sauté until slightly brown around the edges.
- Add the honey and boil until the honey is thick and bubbly.
- Add the orange juice and salt, Boil until the carrots are tender and the sauce has reduced into a thick glaze.
This recipe was originally posted on PBS Food.