Stuffed Monster Heads
Sweet Sliced Heart
Part of making a successful dinner for children and adults is to serve a dinner full of dishes that adults will recognize and enjoy while at the same time making them pleasing for children. Giving them a truly grotesque name helps a lot in this. It does not take too much imagination to turn my classic recipe for Harvard Beets into Sweet Sliced Hearts. Make sure to use the biggest beets you can find for this dish. They will be more ummm... realistic. *shudder*
2 bunches medium beets
2 tablespoons butter
1 tablespoon cornstarch
1/4 cup brown sugar
1/4 cup cider vinegar
dash lemon juice
salt and pepper
1/4 teaspoon ground cloves
Clean the beets well and remove the greens. Place in a large saucepan and cover with cold water. Bring the water to a boil, then reduce the heat and simmer until tender. The time varies drastically depending on the age and size of the beets, but they should take between 30 and 50 minutes to cook. Drain the beets and reserve 1 cup of the liquid. Let the beets sit until they are cool enough to handle easily. Slide off the skins and slice the beets into 1/4 inch slices. In a medium saucepan melt the butter. Once the butter has melted, blend in the cornstarch and mix until smooth. Slowly pour in the beet liquid and stir until the mixture thickens. Add the sugar, vinegar, lemon juice, and spices. Mix well. Add the beets and heat over low heat for 10-15 minutes or until heated through.
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