8 November 2011 Raspberry Croissant Bread Pudding

Raspberry Croissant Bread Pudding

November 8, 2011 By

I recently attended a berry virtual tasting hosted by Driscoll’s and WineTwits and created the following recipe to share with the group.  The results are just as tasty when blackberries are used.

Ingredients:

  • 1 cup heavy cream
  • 2 cup half and half
  • 6 large eggs
  • 1 cup granulated sugar
  • 1 tsp.  pure vanilla extract
  • 4 croissants, cut into1/2” cubes
  • 1 6-ounce container of fresh raspberries

Directions:

  1. Preheat the oven to 325°F.
  2. Heat cream and half and half in a saucepan over medium heat until just simmering.
  3. In a large bowl, whisk the eggs, ¾ cup sugar and vanilla until well combined.  Add a ladleful of hot cream to the egg mixture and whisk well to bring up the temperature of the eggs.  Add the rest of the cream to the egg custard and whisk well.
  4. Add the cubed croissants to the custard and gently push down the cubes into the liquid to ensure they absorb as much custard as possible.  Set aside for 20 minutes.
  5. Lightly coat four 10-ounce ramekins with cooking spray.  Add two raspberries to each ramekin then divide the bread and custard mixture between the four dishes.  Divide the remaining raspberries amount the dishes and sprinkle each with the rest of the sugar, about one teaspoon each.
  6. Place the ramekins on a cookie sheet and bake for about 35 minutes, until puddings are puffed and a toothpick inserted in the center comes out mostly clean.  Serve while still warm with a drizzle of Blackberry Balsamic Coulis and/or a scoop of vanilla ice cream.

Makes 4 servings.

Filed Under: American, Canadian, Desserts, Eggs, French, Fruits Tagged With: , , , ,

Vermont Cheddar Cheese and Beer Fondue

October 24, 2011 By

It’s getting cooler outside and this type of weather calls for me to fondue.  This past weekend, I hosted a fondue party where I served a cheese fondue as an appetizer that was made using Cabot Seriously Sharp Cheddar and Victory Headwaters.  Great combination and prepared in a snap.

Ingredients:

  • 6 ounces medium-bodied beer (half a bottle)
  • 2 tsp. Worcestershire sauce
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. all-purpose flour
  • 16 ounces sharp cheddar cheese, grated
  • Pinch of grated nutmeg

Preparation:

  1. In a heavy-bottomed saucepan set over medium-high heat, combine the beer and Worcestershire sauce.  In a small dish, combine the mustard and flour to form a paste.  Add the paste to the beer mixture, whisking vigorously to fully incorporate.  Bring to a boil then reduce heat to medium.
  2. Add the cheese to the beer mixture by the handful, allowing the cheese to melt before adding more, stirring constantly.  Reduce heat to medium-low, add nutmeg and simmer for about 5 minutes, until the mixture is smooth.  Keep on low until ready to serve, then pour the cheese into a warm fondue pot.
  3. Serve with crusty bread cubes and baby potatoes that have been par boiled.

Makes 6 appetizer-size servings.

Notes: Can’t find Cabot Seriously Sharp Cheddar?  No sweat – use any other sharp cheddar.  The fun part of cheese fondue is that you can vary the cheese and the liquid you use.  Gruyere and white wine would be amazing.

Filed Under: American, Cheese, French, Starters Tagged With: , , , , ,
23 October 2011 Happy Lazy Sunday, Post Fondue Night

Happy Lazy Sunday, Post Fondue Night

October 23, 2011 By

Last night, I had some friends over for fondue night.  We don’t fondue as often as we should because when we do, it’s a great time.  There’s no better way to stretch out a meal than to fondue.

I served a cheese fondue made using Cabot Seriously Sharp Cheddar from Vermont and Victory Headwaters.  Sharp cheese and beer – winning!  For dinner, I typically do a fondue pot with beefy, wine broth for shrimp, chicken and cheese cubes and a pot with hot oil for beef tenderloin.  The dinner fondues are served with three dipping sauces, this time: Sriracha and maple mayo, a Dijon mustard and tarragon mayo and a garlic mayo.  Just a fun concept and please ping me if you’d like fondue tips.

Today is football day at our home and we usually take it super easy on Sunday afternoons.  This means that I typically make dinner in the morning so we can just eat in front of the television later.  Today, I made my Grandma’s amazing meat sauce that we’ll eat with spaghetti.  I double the sauce recipe as it freezes beautifully.

Hope you’re having as great a weekend as I’m having!

Cheers,

Veronique

Filed Under: American, Beef, Canadian, Cheese, Entrees, French, Other Neat Things, Pasta, Starters Tagged With: , , , , , ,
17 October 2011 Andouille and Crawfish Etouffée

Andouille and Crawfish Etouffée

October 17, 2011 By

When we lived in Ft Lauderdale, we often lunched at a small Cajun restaurant called Creolina’s.  The food was amazing and one of my favorite dishes was the crawfish etouffée they served over plain white rice.  This version calls for Andouille sausage as I like its porky flavor with the seafood.

Ingredients:

  • ¼ cup vegetable oil
  • 3 Andouille sausage links (about ½ pound), cut into bite size pieces
  • 2 Tbsp. butter
  • 3/4 cup all-purpose flour
  • 2 celery ribs, chopped
  • 1 green or red bell pepper, chopped
  • 1 medium onion, chopped
  • 3 large garlic cloves, halved
  • 1 12-ounce bottle of medium-bodied beer
  • 1 cup bottled clam juice
  • 3 cups chicken broth
  • ½ tsp. each salt and pepper
  • 2 Tbsp. paprika
  • 1/8 tsp. cayenne pepper
  • 2 bay leaves
  • 1 pound crawfish tails, cooked
  • 1/2 cup flat-leaf parsley, chopped

Directions:

  1. Add oil to a heavy Dutch oven set over medium heat.  Add the sausage links and cook for 2-3 minutes until browned.  Using a slotted spoon, remove the sausage from the pot and set aside for later use, keeping the rendered fat in the pot on medium heat.
  2. Add the butter to the hot fat in the pot and when completely melted, add the flour.  Whisk the flour into the fat to incorporate and create a roux.  Cook the roux, stirring frequently with a wooden spoon, until it is the color of peanut butter, about 10 minutes.
  3. Place the celery, bell pepper, onion and garlic in the bowl of a food processor.  Pulse to roughly chop, about 1 minute.
  4. Add the processed vegetables to the roux in the pot and stir with a wooden spoon to fully combine.  Cook the mixture over medium heat for 5 – 7 minutes, stirring frequently.
  5. Add the beer, clam juice and broth to the vegetable mixture and scrape the bottom of the pot with a wooden spoon to loosen up all the brown bits.  Return the sausage to the pot, add the spices, bay leaves and simmer for about 1 hour.
  6. Add the crawfish tails to the pot and cook for about 5 minutes to warm through.
  7. Serve the etouffée over white rice and garnish with parsley.

Makes 6 servings.

Notes:  If you have crawfish in the shells, simply remove the tails, then add the shells to a pot with 4 cups of water.  Simmer for 30 – 45 minutes, then strain the crawfish juices.  Use 1 cup of the crawfish juice in place of the clam juice.  Don’t have crawfish?  Simply replace with shrimps!

Filed Under: American, Entrees, French, Pork, Seafood Tagged With: , , , ,
11 October 2011 Boeuf en Croûte (Beef Wellington)

Boeuf en Croûte (Beef Wellington)

October 11, 2011 By

I know beef Wellington is pretty old-school, but I love recreating these types of recipes and I find that my guests really enjoy them – either for the first time or for the first time in a long time.

Although beef Wellington looks fancy and difficult to make, it is not, even for novice home cooks.  The dish is beautiful to present to special guests but straight-forward enough to make on any weekend night.

Ingredients:

  • 2 Tbsp. vegetable oil
  • 1 ½ pound piece of beef tenderloin, patted dry with paper towels
  • 1 tsp. each salt and freshly cracked pepper
  • 2 Tbsp. butter
  • 1 large shallot, fined minced
  • 1 pound Cremini mushrooms, roughly chopped
  • 1 tsp. each salt and freshly cracked pepper
  • ½ tsp. dry thyme
  • 4 ounces mousse of duck foie gras (1/2 an 8-ounce container)
  • 1 sheet from a 17 ¼-ounce frozen puff pastry box, thawed
  • 2 Tbsp. all-purpose flour for dusting when rolling out the pastry
  • 1 egg, scrambled

Directions:

  1. Preheat oven to 450 degrees.
  2. In a large frying pan, heat oil over high heat.  Sprinkle the salt and pepper over the surface of the beef and add to the hot pan.  Sear on all sides until deeply browned, about 5 minutes total.  Remove beef from the pan (reserve pan for later use) to a platter and allow to cool completely.
  3. Melt butter in the reserved large pan over medium-high heat.  Add the shallot and sauté for 2 minutes.  Add the mushrooms, salt, pepper and thyme to the shallots and sauté until completely softened and lightly browned, about 5 minutes.  Remove the pan from heat, and allow to cool completely.  Drain any liquids that might have been released from the mushrooms and pat the mixture well with paper towels.
  4. Add the mushroom mixture and the foie gras to a food processor and pulse until nearly smooth with a few small pieces, about 1 minute.
  5. Spray an unrimmed baking sheet with cooking spray.  Place a piece of parchment paper on the baking sheet, ensuring it adheres to the cooking spray.
  6. Unfold a puff pastry sheet on a floured work space.  Using a rolling pin, lightly roll the pastry to enlarge the rectangular sheet by 2 inches in each direction.  Move the pastry to the baking sheet by rolling it over the rolling pin.
  7. Place the tenderloin in the center of the pastry and spread the mushroom / foie gras mixture over it, patting down the mixture with your hand to ensure it coats the beef completely and evenly.  Fold the pastry over the beef and seal all the seams – there will be extra pastry that needs to be cut away using a sharp knife.  Delicately, turn the pastry-wrapped beef over so that the seams are beneath the Wellington.  Cut a few slits on the pastry top and brush the Wellington with the egg mixture.
  8. Bake 10 minutes, then reduce heat to 425 degrees for 5-10 additional minutes, or until pastry is golden brown and a meat thermometer inserted into the tenderloin is a few degrees short of the desired doneness.  Let the Wellington rest for 5-10 minutes then slice into 4 portions with a serrated knife.

Serves 4.

Notes:  This recipe can easily be doubled to serve 8.  Don’t like or want to use foie gras?  Simply replace with softened butter.  Serve this dish with mashed potatoes and pepper / Béarnaise sauce.

Filed Under: American, Beef, Entrees, French, Mushrooms Tagged With: , , , , , ,
9 October 2011 Please Meet Gâteau St Honoré

Please Meet Gâteau St Honoré

October 9, 2011 By

I’m sure you’ve noticed through my posts that I entertain quite a bit.  I love cooking, baking and having friends over – it’s sort of my ‘thing’.  The tough part is being creative with my menus so that friends who visit often don’t have the same meal multiple times.  That’s why I’ve relied on my friend Lisa to make suggestions based on the blogs she visits or recipes she finds interesting.  Two weeks ago, she shared a recipe for a Gâteau St-Honoré she saw in Bon Appétit magazine and suggested I make it for a dinner party I hosted last weekend.  Little did I know how much work it would take to put my own spin on this very traditional recipe that I grew to enjoy with my Grandma at a local French bistro when I was a little girl.

Although I felt the presence of St Honoré, the patron saint of French pastry bakers (pâtissiers), with me as I baked this cake for 7 hours, I’m not sure I’d recommend novice bakers attempt this recipe, but it’s darn tasty if you put in the effort.

Pastry Base Ingredients:

  • 2 sheets of frozen puff pastry from a 17 ¼-ounce box, thawed
  • 2 Tbsp. all-purpose flour for dusting when rolling out the pastry

Choux (Cream Puffs) Ingredients:

  • 1 cup whole milk
  • 5 Tbsp. butter
  • 1 tsp. granulated sugar
  • ½ tsp. coarse salt
  • I cup all-purpose flour
  • 4 large eggs

Crème Pâtissière (Pastry Cream) Ingredients:

  • 3 egg yolks
  • ¼ cup granulated sugar
  • 3 Tbsp. all-purpose flour
  • 1 cup whole milk
  • ¼ heavy cream
  • 1 tsp. pure vanilla extract

Salted Caramel Mousseline Ingredients:

  • 9 Tbsp. granulated sugar
  • 1/8 tsp. cream of tartar
  • ¼ cup heavy cream
  • 2/3 of the Creme Pâtissière recipe above, chilled
  • 2 sticks (1 cup) butter, softened
  • ½ tsp. coarse salt
  • ½ tsp. pure vanilla extract

Caramel Ingredients:

  • ½ cup granulated sugar
  • ¼ cup cold water

Pastry Base Directions:

  1. Preheat oven to 375 degrees.
  2. Spray an unrimmed baking sheet with cooking spray.  Place a piece of parchment paper on the baking sheet, ensuring it adheres to the cooking spray.
  3. Unfold a puff pastry sheet on a floured work space.  Unfold the second pastry sheet and place directly on top of the first to create a double layer of pastry.  Using a rolling pin, lightly roll the pastry to enlarge the rectangular sheet by 2 inches in each direction.
  4. Using a 10-inch cake pan or a paper guide, cut the pastry using a sharp knife into a 10” circle.  Place the circle on the prepared baking sheet and bake until golden brown, about 30 minutes.  Allow to cool completely on a wire rack.  Can be made the day before if stored in a sealed container at room temperature.

Choux Directions:

  1. Preheat oven to 375 degree.
  2. Spray an unrimmed baking sheet with cooking spray.  Place a piece of parchment paper on the baking sheet, ensuring it adheres to the cooking spray.
  3. In a heavy, medium saucepan, bring the milk, butter, sugar and salt to a boil over medium-high heat.  Remove from heat and add the flour.  Stir with a wooden spoon to combine well.  Return the pan to the stove over medium heat and stir briskly until the dough pulls apart from the sides of the pan and forms a ball, about 2 minutes.
  4. Transfer the dough to a stand mixer fitted with a paddle attachment.  Turn the mixer to medium speed, add eggs, one at a time, until well incorporated.
  5. Add the dough to a pastry bag fitted with #2 tip.  Pipe 1” rounds on the parchment-lined baking sheet – should yield 25-30 rounds.  Dampen fingertips and smooth down the pointy tops of the rounds.
  6. Bake for 20 minutes.  Lower oven temperature to 325 degrees and bake for an additional 15-20, or until choux are golden brown.  Remove from the oven and let stand on baking sheet for 2 minutes.  Remove the choux from the sheet and poke a small hole on the bottom of each one to let steam escape.  Let cool completely with bottom sides up.  Can be made up to 2 months ahead of time if stored in a sealed container in the freezer.

Crème Pâtissière Directions:

  1. In a medium bowl, whisk together the eggs, sugar and flour until well combined.
  2. In a heavy, medium saucepan, scald the milk, cream and vanilla.  Add a couple of ladleful of the hot liquid to the egg mixture and whisk to fully incorporate.  Add the egg mixture to the remaining hot cream mixture in the pan and whisk vigorously for 3-4 minutes until thickened.
  3. Pour 1/3 of the crème in a small bowl and 2/3 of the crème in a medium bowl, press a sheet of plastic wrap on each of the crème’s surfaces and refrigerate until completely cool.

Salted Caramel Mousseline Directions:

  1. Stir 2 tablespoons of water, the sugar, and the cream of tartar in a heavy, medium saucepan over medium-low heat until sugar dissolves.  Increase heat to medium-high and boil without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until a deep amber color forms, about 7 minutes.
  2. Remove the caramel from the heat and gradually add cream (mixture will bubble vigorously). Stir until any caramel bits dissolve and mixture is smooth.  Let cool.
  3. In a stand mixer fitted with a whisk attachment, beat the chilled 2/3 of Crème Pâtissière and the cooled caramel sauce at medium speed.  Gradually add butter, 1 tablespoon at a time, beating until fully incorporated between additions.  Add salt and vanilla then chill until ready to use.

Caramel Directions:

  1. Place the sugar and water in a heavy, small saucepan and stir with a wooden spoon over a medium-low heat until the sugar dissolves. Once dissolved, increase heat to medium-high and boil without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until a light to medium golden color forms, about 5 minutes.  Remove from heat and use within 5 minutes.

To assemble:

For the choux:  Spoon the remaining 1/3 of the Crème Pâtissière into a pastry bag fitted with a #2 plain tip and pipe a small amount into 12 of the choux from the hole in the bottom of each.  Using tongs, carefully dip the tops of the 12 choux into the warm caramel to form a glaze.  Place caramel-coated puffs on a baking sheet coated with cooking spray and allow caramel to set.  Dip the tines of a small fork into any remaining caramel and drizzle 4-5 lattice-style shapes onto a baking sheet coated in cooking spray to use for decoration later.

For the base (to be done no more than 3-4 hours prior to serving):  Using a serrated knife, cut the puff pastry base horizontally into two circles.  Place one of the circles on a serving plate and spread 1/3 of the caramel Mousseline over it.  Top with the second pastry circle then another 1/3 of the Mousseline.

Final decorations:  Add the 12 caramel-coated choux to the top pastry circle in a circular pattern.  Add remaining Mousseline to a pastry bag fitted with a #2 plain tip and pipe small rosettes between each choux to fill any gaps on top of the cake.  Add hardened caramel decorations to the top of the cake.  Refrigerate cake until ready to serve.

Serves 8.

Notes:  Many components of the cake can be made in advance, so take advantage of that.  Final assembly should not be done prior to 3-4 hours before serving or the pastry will become soggy.  To save time and efforts, you could easily skip the Mousseline and just use Crème Pâtissière to make the cake (in the choux and to top pastry circles).  Remaining, unfilled choux can be used as profiteroles by cutting each choux tops, filling with ice cream and topping with chocolate sauce.

Filed Under: Desserts, Eggs, French Tagged With: , , , , , , ,
1 August 2011 4-Course Fish and Seafood Tasting Menu Dinner

4-Course Fish and Seafood Tasting Menu Dinner

August 1, 2011 By

Those of you who follow my blog have read about the tasting menu dinners I sometimes host at my home.  This weekend, I decided to do a four-course fish and seafood tasting menu dinner for two featuring some fresh produce and herbs from my garden.

Here are the dishes I served:

Lump Crab & Yellow Tomato Coulis Shooter

Course #1:  Yellow Tomato Coulis and Lump Crab Shooter

I have beautiful yellow tomatoes ripening in my yard that I absolutely love.  They are sweet and fresh and simply delicious.  For this easy starter, I pureed a couple medium yellow tomatoes with excellent olive oil, a few basil leaves, sea salt and freshly cracked pepper in a food processor.  I served about ¼ cup of this golden elixir in a shot glass topped with a tablespoon of lump crab meat and a tiny basil leaf.

Scallop Crudo

Course #2:  Scallop Crudo

I love crudo (“raw” in Italian) dishes in the summer.  In essence, crudo dishes feature raw fish or seafood ‘cured’ in citrus juice, olive oil, salt and sometimes vinegar.  For those who are not fans of raw fish or seafood, this preparation allows the seafood or fish to cook in the acidic liquid, so give it a try!

I sliced large scallops thinly then cured the slices in a combination of orange and lime juices, a splash of red wine vinegar, sea salt, top quality olive oil, thinly sliced Thai chilies and fresh cilantro leaves.  Absolutely fabulous!

Lobster Tail Risotto

Course #3:  Lobster Tail Risotto

Risotto is uber popular at my home, so knew I had to prepare it for this special meal.  I grilled a 10-ounce lobster tails for 5 minutes, then removed from the shell and sliced carefully.  I made risotto with tons of butter, olive oil, elephant garlic and yellow onion, and then topped the luscious concoction with the lobster tail slices.  Not a bad dish!

Fish Three Ways

Course #4:  Fish Three Ways

I love the idea of serving three fish dishes on one plate. I opted for cod, salmon and yellow fin tuna – pale white to deep red fish.  The cod was marinated in sesame oil, miso and ponzu then lightly sautéed and served over steam soy beans.  The salmon was Dijon mustard and maple syrup-glazed and grilled on a cedar plank then served over leftover glaze.  The tuna was marinated for a short while in steak sauce then grilled to medium rare and served over Taboule salad.  Great flavor and visual contrasts!

Doing this type of meal for two people or six people isn’t difficult.  One needs to make a list of the dishes and accompaniments to be served, make as many of the dishes in advance (or at least prep the dishes) as possible and know what you’ll plate everything on!

Let me know if you try your own tasting menu dinner – cheers!

Veronique

Filed Under: American, Asian, Entrees, Fish, French, Italian, Japanese, Pasta, Seafood, Starters, Vegetables Tagged With: , , , , ,
17 June 2011 Gooey Caramel Squares

Gooey Caramel Squares

June 17, 2011 By

This is a variation on one of the first recipes I baked as a young teen.  It makes for a soft, gooey, caramel dessert that spoons out of the pan easier then it cuts into neat squares and is delicious and easy to bring to a friendly summer party.

Ingredients:

  • 2 cups whipping cream
  • 2 Tbsps. powdered sugar
  • Homemade Caramel Pudding recipe
  • 15 Graham crackers
  • ¾ cup brown sugar
  • 1 5-ounce can evaporated milk
  • Powdered sugar for final dusting (optional)

Directions:

  1. In the bowl of an electric mixer, whip the cream with 2 tablespoons of powdered sugar until stiff peaks form, about 4 minutes.
  2. Saving 1 cup for final serving, combine the remaining whipped cream with the pudding in a large bowl, ensuring the mixture is mostly homogenous, while avoiding over-mixing.
  3. Cover the bottom of an 8×8 pan with 5 Graham crackers, breaking pieces as needed to completely cover the surface.
  4. Spread ½ of the pudding mixture over the cracker layer.  Cover the pudding layer with 5 more Graham crackers, the second ½ of the pudding mixture then finally with the remaining 5 Graham crackers.  Set aside.
  5. In a small saucepan, combine the brown sugar and the evaporated milk.  Simmer the mixture over medium-high heat, stirring frequently, for about 4 minutes.  Remove from heat, whisk vigorously (mixture will not be completely smooth) then pour over the top Graham cracker layer covering the dessert.  Tilt pan around to ensure the entire surface of the dessert is covered with the hot mixture.
  6. Let the dessert stand for 20 minutes at room temperature, cover with shrink wrap and refrigerate at least 12 hours.
  7. Serve with whipped cream and a dusting of powdered sugar.

Makes 9 servings.

Notes: Don’t have time to make your own caramel pudding?  Take a short cut by using 6 single-serving cups of butterscotch pudding.  Waiting at least 12 hours before digging into this tasty treat will be difficult but you must in order for the flavors to meld and for the crackers to soften enough to create gooey results.

Filed Under: American, Canadian, Desserts, French Tagged With: , , , , ,
15 June 2011 Homemade Caramel Pudding

Homemade Caramel Pudding

June 15, 2011 By

I know making homemade pudding is pretty old school with all the available, decent-quality commercial puddings on the market, but there truly is a tremendous taste difference that warrants rolling up one’s sleeves every once in a while.  Here’s a version with a deep caramel flavor you can enjoy on its own or you can use in various recipes.

Ingredients:

  • 2 cups whole milk
  • 1 ½ cups heavy cream
  • 4 Tbsps. (1/2 stick) butter
  • 1 cup brown sugar
  • 3 egg yolks
  • ¼ cup cornstarch
  • ¼ tsps. sea salt
  • 1 ½ tsps. pure vanilla extract

Directions:

  1. Add the milk and cream to a large saucepan and cook over medium heat until small bubbles start to form on the surface, about 4 minutes.  Remove from heat and set aside for later use.
  2. Melt the butter in a large, heavy skillet over medium-high heat. Raise the heat to medium-high and add the brown sugar.  Simmer, stirring frequently, until the mixture caramelizes and begins to have a nutty aroma, about 5 minutes.
  3. Gradually pour the hot caramel mixture into the reserved cream mixture, whisking vigorously to fully combine. If the mixture is lumpy, pass it through a fine sieve.
  4. In a medium bowl, whisk the egg yolks. Add about a cup of the hot liquid to the eggs and whisk vigorously to prevent curdling.  Add the cornstarch and salt to the egg mixture and whisk to fully combine.
  5. Add the egg/cornstarch mixture to the pan with the hot liquid and cook over medium heat until the mixture is thick and just begins to boil, about 3 minutes.  Take the pan off the heat and add the vanilla extract.
  6. Ladle the pudding into decorative cups, cover with shrink wrap and refrigerate several hours or overnight.

Makes about six 4-ounce servings.

Filed Under: American, Canadian, Desserts, Eggs, French Tagged With: , , , ,
17 May 2011 Maple Glazed Parslied Baby Carrots

Maple Glazed Parslied Baby Carrots

May 17, 2011 By

This side dish pairs well with just about anything: roast chicken, grilled salmon, BBQ ribs, steaks and more.  It’s simple and delicious.  Tri-color baby carrots make this dish even prettier.

Ingredients:

  • One 16-ounce bag baby carrots
  • 3 tbsp. butter
  • 2 tbsp. Dijon mustard
  • 2 tbsp. pure maple syrup
  • ¼ cup chopped flat leaf (Italian) parsley
  • Salt and pepper

Directions:

  1. In a pot of boiling water, cook the carrots until fork tender, about 5 minutes.  Strain the carrots in a colander and shake to get as much water off the carrots as possible.
  2. In the same pot, melt the butter over medium-high heat and let brown slightly.  Add the mustard and the maple syrup and stir to combine. Allow the glaze to simmer for a minute, then add the carrots, stirring gently to coat them with the glaze.  Turn the heat to low, cover the pot and cook for 3-4 minutes, shaking the pot from time to time.
  3. Uncover, add the parsley, then salt and pepper to taste.  Stir and serve.

Makes 4 servings.

 

Filed Under: American, Canadian, French, Maple Syrup, Sides, Vegetables Tagged With: , , , ,
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