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Moussaka on the Menu

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This beef and eggplant moussaka is one of those perfect make-ahead dishes for entertaining. Make a day or two ahead and hold in the fridge until it is time to reheat it. Be sure to salt and drain the eggplant slices well to purge them of their bitterness. When carrots and shallots are cooked over medium heat they begin to caramelize, bringing out their natural sweetness. This recipe is as simple as it gets, but can be jazzed up by mixing fresh thyme and rosemary into the vegetables when they are done. Candied clementines are great on their own or as a garnish for ice cream or sorbet. These candies are best when made as close to serving time as possible. Keep them away from moisture or heat as they will get sticky or even melt.

Beef and Eggplant Moussaka recipe
Added: 01/01/2008
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Glazed Carrots & Shallots recipe
Added: 01/01/2008
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Candied Clementines recipe
Source: Food & Wine
Added: 01/01/2008
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