“Did you know that Some Kitchen Stories now has all of their recipes on Pinterest?”
“What? No way! Tell me more!”
“It’s true! I just clicked on their profile and now I can see their whole recipe collection right there! It’s amazing!”
“It IS amazing. What happens if I click “pin” on this whiskey glazed carrot recipe?”
“Why you get to keep it forever, Tamera! You ridiculous fool!”
“I am going to pin all of their gorgeously photographed recipes into my own Pinterest profile. That’s what I’m going to do. Thanks, Chloe. You’re the best.”
“I know, right? I AM the best.”
Okay! Holidays! WE ARE GO.
Right now, at this moment, there are Doughnut Muffins on the table. There are mini pies, improvised with this new maple recipe, in a foil-wrapped baking tray (I really need to buy some disposable holiday-treats receptacles). There is homemade Salty Caramel Ice Cream in the freezer and a container of salty, buttered pecans… somewhere… some are in my belly (all made last night, Friday night, by the way, because my life is sad? Or amazing? I mean it did smell amazing in here, like slowly simmering maple syrup and warm donuts. Yeah, I’m going with amazing. We’re going with amazing, not sad, spread the word.)
It’s 9:30 in the morning and it’s totally fine, I’m not worried at all, but I have to do laundry, clean the apartment in preparation for my parents’ arrival on Tuesday (yay!), go running (to prepare for all of the food that I will be eating later today), wrap my friend’s birthday present, finish writing this post and all before 1pm…. I should probably get going. Right? Yeah. HOLIDAYS. WE ARE GO.
For your holiday table this year, we tackled a seasonal, festival vegetable and (with a nod to Ree) made everything better by adding whiskey, butter and brown sugar. Because HOLIDAYS. WE ARE GO.
SKS Thanksgiving Recipes
Traditional Sweet Potato Casserole with Marshmallows | Butternut Squash Soup | Sugar and Spice Cocktail Nuts | No Knead Dinner Rolls | Apple Crumb Pie | Mad Easy Chocolate Pecan Pies | Apple Crisp | Almond Crunch Pumpkin Cheesecake | Multicultural Stuffing | Pear Cornmeal Cake with Rosemary Syrup | Brussels Sprouts with Mint & Anchovy Sauce | Spinach with Fresh Indian Cheese | Mini Pumpkin Pies (new!)
Whiskey Glazed Carrots
1 Stick of butter, divided
2 Pounds (to 3 pounds) of carrots, peeled
1/2 Cup of Jack Daniels or other whiskey
3/4 Cup (to 1 cup) of brown sugar
1/2 Teaspoon (to 1 teaspoon) of salt
Freshly ground pepper, to taste
Chopped chives or a sprig of thyme (optional)
1. Melt 1 tablespoon of butter in a large skillet over high heat. Add carrots in two batches, cooking until they take on some color (about 60-90 seconds per batch). Remove from skillet.
2. Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots back to skillet. Cover and cook for 5 minutes.
3. Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.
4. Pour onto a platter and serve immediately. Sprinkle with chopped chives or sprigs of thyme, if desired.