Wake up in the morning, feeling like P.Diddy (hey whats up girl). Grab my glasses I’m out the door I’m gonna hit the city (lets go). Before I leave brush my teeth with a bottle of Jack. ‘Cause when I leave for the night I ain’t comin’ back. Just kidding. I don’t actually know the words to a Kesha song. But I love the idea of using alcohol to flavor dishes. Whether it is a pasta sauce with white wine, four bean chili with red wine or whiskey for glazed carrots, cooking with alcohol feels a lil naughty and I like it. I tend to listen to music when I cook so if this dish had a theme song then its Tik Tok by Kesha. But only because of the Jack. If you use a different whiskey then I understand if you pick a different theme song. Maybe “Take Your Whiskey Home” by Van Halen or “Well Whiskey” by Bright Eyes. Whatever you choose as the background music, if you choose to listen to music at all, I can almost guarentee your guests will be pleased by these Maple Whiskey Glazed Carrots.
What you need:
1 tsp Dijon mustard
1/2 tsp pink salt
1/4 tsp fresh black pepper
1/2 cup maple syrup (preferably Grade B)
1 garlic clove, minced
1 tsp fresh rosemary
1/4 cup whiskey
2 lbs hierloom carrots
In a small saucepan over medium heat, combine the mustard, salt, pepper, maple syrup, garlic and rosemary. Bring to a simmer and cook for 5 minutes.
Remove the pan from the heat and slowly stir in the whiskey. Return the pan to the heat and simmer for another 10 minutes, or until thick and syrupy. Set aside but keep in a warm place.
Bring a large saucepan of water to a boil. Add the carrots and cook until just tender, for about 5 minutes. Drain the carrots, then return them to the saucepan. Add the glaze and toss gently to coat.
Stay tuned to Cara’s Kitchen for more healthy recipes for the up coming holidays!