Ed Note: If you cannot read what's below, Hold
the left button on your mouse down and run your cursor over it and the text
will magically appear.
If for
any reason you have trouble getting into this youtube, there are at least four
ways to do it:
Cut and
paste the youtube website almost immediately below
click on
the title in the black band at the top of the frame
click on
the white triangle in the frame
click on
the youtube logo in the black band at the bottom of the frame
IF none
of those work, there is absolutely no hope for you.
Good
Luck.
https://www.youtube.com/watch?v=YQsd7p2Rjfc
http://foodwishes.blogspot.com/2013/03/bourbon-glazed-carrots-easter-side-dish.html
Thursday, March 21, 2013
Bourbon-Glazed Carrots – An Easter Side Dish that Really Shines
Before all you cardiologists out there start a petition
drive to have my channel removed from YouTube, let me add the following
disclaimer: These butter-soaked, bourbon-glazed carrots should be enjoyed no
more than twice a year.
Okay, now that we got that out of the way, I can go ahead and tell you that this is, in my humble opinion, the greatest, special-occasion carrot side dish of all time. Sweet, savory, and oh so glossy.
Okay, now that we got that out of the way, I can go ahead and tell you that this is, in my humble opinion, the greatest, special-occasion carrot side dish of all time. Sweet, savory, and oh so glossy.
And yes, as unreasonable as it sounds, you do need bourbon
to make bourbon-glazed carrots. What happens if you just make this recipe and
use water instead of the whiskey? You get glazed carrots. Close, but no cigar.
By the way, in related news, bourbon also pairs very well with cigars. Anyway,
if you’re looking for a stellar, and very shiny vegetable side dish for your
Easter celebration, I hope you give these bourbon-glazed carrots a try. Enjoy!
Ingredients for 6-8 Portions:
1 stick (4-oz) butter
2 or 3 pounds carrots, peeled, cut into equal-sized pieces
1/2 to 1 tsp fine salt, or to taste
1/2 cup bourbon or any kind of whiskey
1/3 cup brown sugar
freshly ground black pepper and cayenne to taste
No comments:
Post a Comment