Friday, December 16, 2011

Drunk'n Carrot Coins...

Had a friend contact me recently asking if I had any good carrot glaze recipes?
I have several, and most of them are pretty standard. A few variations are used, but ALL very similar.
Drunk'n Carrot Coins topped with Candied Pecans
I wanted something (recipe) special for my friend Susan G.
So, I chose my recipe for Drunk'n Carrot Coins to be showcased. 
The other variations will be included below. 

Drunk'n Carrot Coins
4 Cups of peeled Carrots, sliced in rounds
2-3 tablespoons butter
1 small can of crushed pineapple, drained.
(reserve juice and freeze for other uses)
2-3 green onion stalks, sliced
1/2 to 3/4 cup of packed brown sugar
(I used Splenda, brown sugar, * cut portion in half)
1/2 cup whiskey (brand of your choice)
Garlic Pepper and Salt to taste
 Saute' carrots in a frying pan with butter and seasonings. Brown until caramelized on medium high for 5-7 minutes. 

 Add sliced green onions after 4-5 minutes to the carrots. Stir often.
Onions sauté with the carrots...
In a bowl, mix together the drained crushed pineapple and brown sugar .
Add 1/2 cup of whiskey to the pineapple mixture.

Stir the pineapple mixture into the cooking carrots and blend well. Cover the pan with a lid and simmer on medium for 5-7 additional minutes. This helps reduced the liquids and thicken the glaze.

These carrots SMELL so AWESOME when cooking! The whiskey melds the flavors together wonderfully.

I used sweet and salty candied pecans to sprinkle the top of the
 Drunk'n Carrot Coins.
"Thanks Susan for asking for some Carrot Glaze Recipes!"
Hope you Enjoy...
See Below for some Variations on the recipe
A Sweet Caramel taste, with Style...

Here are some variations for glazed carrots:
*Using 1-1 1/2 pounds of carrots

Honey Glaze:
2 tablespoons of Butter
2 tablespoons Honey
1 tablespoon Lemon juice
1/4 cup fresh Parsley, chopped
Salt & Pepper to taste

Orange Maple Glaze:
2 tablespoons of Butter
3/4 cup of orange juice
1/4 cup Maple syrup
1/4 cup of Honey
1/2 teaspoon cinnamon
*Some grated orange peel, (small amount) optional

Ginger Ale Glaze:
2 tablespoons butter
1/2+ cup ginger ale
1/2-3/4 cup packed brown sugar
1 tablespoon chopped parsley, freeze dried
Pinch of salt, dash of pepper

Cook carrots in a large saute pan, add butter, toss and cook carrots. Blend remaining ingredients together in a small bowl. Add to the cooking carrots, cook until blended, sauce will thicken. Cook until carrots are hot and the glaze has a shiny or glossy look.
*All Photos are the property of Pine Creek style by NeeCee

No comments :