OK,
this is a hot buttered rum recipe for true believers! In this case, true
believers are defined as people who like their hot buttered rum sweet, plenty
hot, and tasting strongly of rum. No namby-pamby drink be this! It is truly a hot
buttered rum drink for connoisseurs.
And
when I say sweet, I mean sweet! This drink is a dessert in and of itself.
So
if you enjoy hot after dinner drinks, or before skiing drinks, or any old time
its cold and bleak outside drinks, give this quaff a try. Just don’t expect to
drink it down in one gulp. It’s a leisurely sipping beverage.
For
other hot adult beverage concoctions, see the following recipes made for enjoying
on cold winter days: B-52 Coffee, Glögg, Irish
Coffee, and Mexican Hot Cocoa.
Happy New Year to all. And stay warm. This recipe and the other recipes I referenced above should help.
Hot Buttered Rum Mix:
½
lb. (2 sticks) unsalted butter, room temp.
1
c. packed brown sugar
2
c. powdered sugar
1
tsp. cinnamon
¼
tsp. nutmeg (freshly grated is best)
tiny
pinch allspice
1½
tsp. molasses
1
T. vanilla extract (yes, tablespoon)
1
pint vanilla bean or French vanilla ice cream, room temperature
Combine all ingredients. Store in refrigerator (if using within a week) or freezer, if using sporadically.
Hot Buttered Rum Drink:
1
c. boiling water
1/3
c. Hot Buttered Rum Mix, or more to taste
1
oz. rum (dark, light, or spiced), or more to taste
whipped
cream, opt.
freshly
grated nutmeg, opt.
cinnamon stick, for stirring, opt.
Pour boiling water into a large microwave safe cup or mug. Stir in the hot buttered rum mix. Taste and add more mix if required. Microwave until very hot. Add rum, taste again, and add more rum if necessary. Garnish with whipped cream and grated nutmeg. Serve with a cinnamon stick for stirring.
OK, everyone knows how to combine orange juice and sparkling wine together. But, does everyone know to top off the drink with a bit of orange flavored liqueur? I think not! Now you do. Happy New Year everyone.
1/3 c. chilled sparkling wine (think
champagne or Prosecco)
1/3 c. chilled orange juice (no pulp)
2-3 tsp. orange liqueur (Cointreau, Grand
Marnier, triple sec)
thin orange slice, garnish
Pour the sparkling wine (1st) and orange juice (2nd) into a champagne flute. (No need to stir.) Top with the orange liqueur. Garnish drink with an orange slice.
So,
what do you do when a really great friend gives you lime curd for
Christmas. Well, I’ll tell you what I did. I made dessert! (Thank you again
Vicki for the lime curd.)
With
the assignment to bring dessert for our traditional Christmas Eve dinner with
our dear friends Jim and Margo at their home, and hosting Andy’s dad and Katie
(Andy’s sister) and her husband (Rick) for Christmas dinner, I wanted to serve
a dessert that would work for both evening meals. So I looked at the lime curd,
and imagined that it would make a fabulous top layer for cheesecake. But I didn’t
want to build a big old cheesecake that I would have to cut in two (sloppy
presentation). So I thought – cheesecake bars. (Sometimes I amaze myself!)
So
I went on search for a cheesecake bar on the internet. I found lots of recipes
for the cheesecake part, but all that I researched called for a graham cracker
crust. (Not my favorite.) So after talking with daughter Paula, I decided to follow
her advice and use vanilla wafers instead. So after taking a smidge from this recipe and
a pinch from that recipe, I came up with my own recipe.
And
I have to tell you, the cheesecake part of this recipe is as creamy, smooth,
and luscious as anyone could imagine cheesecake should be. Just be warned that
the baking time is going to seem too little. Forget that, and do as you are
told!
So give this recipe a try next time you need a splendiferous dessert to serve to your family and friends. Happy New Year my friends. May next year be the best ever!
½
c. finely
crushed vanilla wafers (you can use graham crackers if you must)
1 T. + ½ c. granulated sugar, divided
3
T. unsalted butter, melted
aluminum foil
cooking spray
2
(8-oz.) packages regular cream cheese, room
temperature (none of that light stuff for this recipe)
3
tsp.
fresh lime or lemon zest, divided
1
T. fresh lime or lemon juice
1
tsp. vanilla extract
2
lg. eggs
½-¾ c. lime or lemon curd (see recipe
below)
whipped cream
Line an 8-inch
square baking pan (glass is best) with foil. Lightly grease the foil (bottom
and sides) with cooking spray. Set aside.
In a medium bowl,
stir together the crushed vanilla wafer cookies, the 1 tablespoon sugar, and
melted butter. Spoon the mixture into the prepared pan. Firmly press the
mixture into an even layer.
In the bowl of your
stand mixer, beat the cream cheese, remaining ½ cup sugar, 2 teaspoons of the
lime or lemon zest, juice, and vanilla together until well combined. Add the
eggs one at a time, beating well after each addition.
Pour the
cheesecake mixture over the crust, spreading it into an even layer.
Bake the
cheesecake in a pre-heated 350 degree oven for 20 to 25 minutes or until the
center is almost set. Do not overbake.
Remove the pan
from the oven and let cool completely before spreading with the lime or lemon
curd. Cover the pan with plastic wrap and refrigerate for at least 4 hours.
Overnight is even better.
When ready to serve, remove the cheesecake from the fridge. Lift the cheesecake out of the pan by the foil and place it on a cutting board. Cut the cheesecake into serving sized portions, carefully pealing each piece away from the foil, and place on plates. Decorate with a small amount of whipped cream and garnish with the remaining zest.
LIME OR LEMON CURD (remember, if time is a factor, you can always
buy the lime or lemon curd)
1¾ c. granulated
sugar
½ c. (1 stick)
unsalted butter
pinch salt
finely grated
zest and juice of 4 limes or lemons
4 eggs
In a medium sized
saucepan, combine the sugar, butter, salt, zest, and juice. Cook over low heat
until the sugar dissolves. Whisk in the eggs one at a time. Continue stirring
until the mixture is thick, approximately 20 minutes. Remove from heat and store
in an airtight container in your refrigerator.
Please note: Unfortunately, this recipe for curd
does not double well. So if you were thinking of making a super big batch,
forget it!
This Christmas I decided to try
out some new candy and cookie recipes. (Like I don’t do the same thing every
holiday season!) But this year I actually over-achieved my own expectations. (I
love it when that happens!) Previously I posted Chocolate Pecan Bourbon
Balls, Fleur de Sel Chocolate Nut Bark, and Chocolate and Mint
Chip Shortbread Cookies. Today I offer up this recipe for a heavenly
hazelnut flavored fudge.
Now I know that it is really
close to Christmas and time is of the essence. But if you still have someone on
your list who deserves a little “something special”, I recommend a Christmas
tin of this fudge as a quick and easy answer to your predicament.
The preparation is simple, the
presentation delightful, and who do you know that doesn’t enjoy receiving a
gift of homemade candy?
So I will make this preface quick so that you can get to work in your kitchen. Don’t have Frangelico on hand, leave it out. Don’t have Nutella, hazelnuts, or marshmallows in your pantry, you are going to have to make a trip to your local grocery store. But I’m telling you true, you’ll thank me in the end. BTW, not all of the fudge has to be shared. Tuck some away in the back of your fridge. You are more than worthy of a special Christmas treat yourself! Happy Christmas everyone.
¾ c. (1½ sticks) unsalted
butter
¾ c. evaporated milk
3 c. granulated sugar
pinch kosher salt
2 c. (12-oz.) semi-sweet chocolate chips
12 oz. bag marshmallows
1 c. Nutella (chocolate-hazelnut spread)
1 tsp. vanilla extract
1
T. Frangelico (hazelnut flavored liqueur)
1 c. chopped toasted hazelnuts
Combine butter
and evaporated milk in a large pot over medium heat. Once the butter is melted,
stir in the sugar and salt. Stir frequently. Once the mixture reaches a rolling
boil, stir constantly for 4 minutes.
Remove from heat
and stir in the chocolate chips and marshmallows. Stir until completely
combined and smooth. Add the Nutella, vanilla, Frangelico, and hazelnuts. Stir
until well combined.
Pour into the buttered 9×13-inch pan and smooth to distribute evenly. Allow to cool before cutting. Store in your refrigerator.
Bourbon balls are
an easy and delightful gift to give to those special people in your life who truly
love bourbon. My recipe calls for shortbread cookie crumbs. But if you are
pressed for time, you can always use vanilla wafer crumbs. (Nabisco Nilla
Wafers) But be warned, using shortbread cookie crumbs should always be your
first choice.
Now a word to the
wise. These bourbon balls are not for sissies! You can’t just kinda sorta like
bourbon to enjoy these delicacies. You’ve got to full on love bourbon
for these round balls of spendiferousness to put a smile on your face and send
your taste buds to their happy place. If you’re a take it or leave it bourbon
person, don’t even take one out of the container. Leave the candy for a true bourbon
aficionada.
So in our home, Mr. C. loves these balls, while I could have nothing left in the house to eat, and I still wouldn’t give them a taste! But the leftover shortbread cookies – now that’s a totally different story. They are my idea of the perfect not-too-sweet cookie. So actually, this recipe provides both of us with a special treat for the holidays. I call that a win/win situation. Happy Ho Ho Ho to you and yours.
Shortbread Recipe:
1½ c. (3 sticks)
unsalted butter, room temperature
1½ c. powdered
sugar
1½ tsp. vanilla
extract
¾ tsp. salt
3 c. unbleached all-purpose flour
With an electric
mixer, beat butter, sugar, vanilla, and salt until smooth. With your mixer on low speed, add flour,
mixing just until dough forms. Place dough on a long piece of plastic wrap.
Using your hands, wrap the dough into the plastic wrap gently shaping it into a
round log about 1½ inches wide. Refrigerate for 1 hour.
Preheat oven to
350 degrees. Un-wrap log and using a sharp knife, slice dough 3/8-inch thick.
(If dough feels really hard, leave at room temperature for 5 to 10 minutes).
Arrange slices,
about 1-inch apart on parchment paper lined baking sheets. Prick each cookie
about 3 times with a fork.
Bake until
lightly golden around the edges, 15 to 20 minutes. (Do not under-bake.) Cool on
baking sheets 1 to 2 minutes before transferring to a wire rack to cool
completely. Crush enough cookies* to make 4 cups. (I place several cookies into
a gallon Zip lock freezer bag, then crush them with my rolling pin.) Set aside.
Store the remaining cookies in an airtight container.
*You can use
vanilla wafers in this recipe if you don’t have time to make the shortbread.
Bourbon Ball Recipe:
½ c. good
bourbon whiskey
3 T. light corn syrup
2 T. cocoa powder
(I use Ghirardelli Premium Cocoa Powder)
1 c. powdered
sugar
4 c. shortbread
cookie crumbs
1 c. finely ground toasted pecans
additional powdered sugar
Whisk the bourbon
and corn syrup together in a medium sized bowl. Add the cocoa and powdered
sugar. Mix until completely blended. Stir in the shortbread crumbs and the
pecans. Shape into ¾-inch balls, roll in powdered sugar, and store in an airtight
container in your refrigerator.
(Theoretically these little babies will last for months in your refrigerator, but don’t count on that happening. Not if you have a bourbon lover around like I do!)
I decided this year to replace a small amount of the flour in my regular shortbread cookie recipe with a small amount of cocoa and add some rough chopped mint flavored baking chips for one of the cookies I included in my Christmas goodie packages for the kids. And the result was very favorably received. And to think that a cookie so very easy to prepare could end up so amazingly mouthwatering. Absolutely boggles my mind! Crunchy, buttery, chocolaty, and full of that delicious minty goodness that we all crave especially at Christmas time. In other words – YUM!
So if you are looking for the perfect cookie to include in packages for your family and friends, this is the recipe for you. Even if you have no intention of sharing your cookies with anyone else, these are still the cookies for you! These little darlings are easy to pack and stay fresh and crunchy for days. What more could you ask from 7 little ingredients? Merry Christmas to all, and to all – happy baking!
1 c. (2 sticks) unsalted butter, room temperature
1 c. powdered sugar
1 tsp. vanilla
½ tsp. salt
1¾ c. unbleached all-purpose
flour
¼ c. cocoa powder (I use Ghirardelli Majestic Premium Cocoa Powder that I get at Cash &Carry)
1 c. chopped mint flavored baking chips (I use Guittard)
With an electric mixer, beat butter, powdered sugar, vanilla, and salt together until smooth and creamy. In a separate bowl combine the flour, cocoa powder, and chopped mint chips. With your mixer on low speed, add the flour mixture to the butter mixture, mixing just until dough is combined.
Using your smallest ice cream scoop, drop small balls of dough about 1-inch apart on parchment paper lined baking sheets. (If you don’t have a small ice cream scoop, roll the dough with your hands into 1-inch balls.)
Bake in a pre-heated 350 degree oven until small cracks appear on the surface of each cookie, 15 to 18 minutes. (Do not under-bake.)
Cool on baking sheets 1 to 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
This has got to be the easiest, most delicious, and forgiving candy I have ever made. No boiling, no candy thermometer, no pouring a hot mixture in a hot heavy pan into another pan.
Just melt some good quality chocolate chips, stir in some espresso powder, vanilla extract, and assorted nuts. Then scoop the whole shebang into a pan. Sprinkle lightly with fleur de sel and refrigerate for a short time, then cut into desired sized pieces. Final product doesn’t even need to be refrigerated. Totally easy to prepare and even easier to eat.
So if you need a quick and easy candy to give as a gift to your neighbors, kid’s teacher, dog walker, butcher, baker, or candlestick maker, this is the recipe for you. And let’s be honest here. If you or someone in your family is a chocolate nut candy bar fanatic, this is the way to go from an economic standpoint. This recipe makes a lot of candy bark. Make a batch, cut it into reasonably sized pieces and store in your freezer. Then anytime you, or one of your family members requires a chocolate nut candy bar fix, you need only visit your local freezer rather than running to your local grocery store.
Merry Christmas and Happy New Year to all.
3 c. (18 oz.) semi-sweet chocolate chips (I use Guittard chocolate chips that I find at Bartell’s Drug Store or Ghirardelli)
2 c. (12 oz.) milk chocolate chips (Ghirardelli or Guittard here too)
rounded ¼ tsp. espresso powder (I use Medaglia D’Oro Instant Espresso Coffee)
1 tsp. vanilla extract
3 c. toasted, roughly chopped mixed nuts (almonds, hazelnuts, walnuts, pecans, macadamia nuts, etc. – any combination – salted or unsalted)
fleur de sel or course sea salt
Line a 10×16-inch rimmed baking pan with foil. (Take care to avoid wrinkles.) Spray very lightly with PAM.
Melt the semi-sweet and milk chocolate chips in your microwave. Remove from microwave and quickly stir in the espresso powder and vanilla. Stir in the nuts and scrape the mixture into the prepared pan.
Level the top with an offset spatula. Lightly sprinkle with fleur de sel. Place the pan on a wire rack in your refrigerator for about 15 minutes. Remove from refrigerator and transfer the bark and foil to a cutting board. Remove the candy from the foil. Using a long, heavy, sharp knife, cut the bark into desired sized pieces. Store in an airtight container at room temperature, or in your refrigerator or freezer.
In this day and age, if I don’t know all of the people coming to our home for a JazzVox pre-concert meal, having a vegetarian main dish option always makes me feel more comfortable. I simply can not stand having anyone feel like they are being left out. So as much as possible I make certain that there are at least several dishes that everyone can enjoy. Ok, I don’t go so far as to plan the menu around someone who only eats vegan. My efforts only extends so far. But if I know ahead of time that someone is gluten intolerant, or can’t eat nuts, I make certain that they won’t go hungry or feel deprived.
So for our last JazzVox concert for hosts and regulars, I decided to serve brunch. And because breakfast casseroles are so easy to prepare and must be made ahead of time, why would I serve anything else? My only problem was that in my repertoire of breakfast casseroles, none were vegetarian. So I did what I always do in cases like this – I stole borrowed someone else’s perfectly wonderful recipe. So this is my take on a recipe I found on the Food Network. A couple minor changes here and there, but who’s counting?
So for a memorable Christmas breakfast this year, prepare this casserole a couple days ahead. Then fry up some sausages or bacon ahead of time and build some cinnamon rolls ahead and freeze them. Then Christmas morning all you have to do is turn on the oven and prepare a simple fresh fruit salad (dressed only with a tiny bit of vanilla Greek yogurt and brown sugar), and combine some orange juice and sparkling wine or Champagne together for a lovely mimosa for all the adults at table. I mean really, what a way to celebrate Christmas morning!
You know, none of us know what will happen in the immediate future, so go for the gusto while you may. You will never regret that you created too many wonderful and memorable occasions for your family and friends. Or that you always served them wonderful food.
Love comes in all forms. And showing your feelings and love through good food to me is an essential part of that equation. As a very wise woman once told me – the best way to live a happy and fulfilling life is to always treat your family as friends, and your friends as family. And since I have always loved good food, I figure that good food is also of equal importance to everyone I feed. Thus, I have always tried to provide food that is as appetizing and nutritious as possible. Sometimes I succeed better than others, but my intentions are always to provide the tastiest and most wholesome food possible. You know the old aphorism – “she wasn’t good, but she had good intentions”. Well that was written for me when it comes to the kitchen. Some dishes just turn out better than others. But my intentions are always honorable!)
Happy holiday to all my readers in this most delicious of seasons.
For my other breakfast casserole recipes, see Italian Sausage, Mushroom, Cheese, and Egg Casserole, Roasted Potato, Ham, and Sharp Cheddar Cheese Breakfast Casserole, and Pancetta and Gruyère Breakfast Casserole.
4 T. extra-virgin olive oil, divided, plus more for greasing the dish
8 c. cubed sourdough bread (crust removed, cut into 1-inch cubes)
kosher salt
freshly ground black pepper
10 oz. button mushrooms, sliced (about 4 cups)
2 cloves garlic, minced
1 tsp. fresh thyme leaves, roughly chopped
5 oz. fresh baby spinach (about 5 cups)
2 c. grated Gruyère cheese (use imported Gruyère, if possible)
1/3 c. grated Parmesan
8 lg. eggs, room temp.
2½ c. half-and-half
Toss the bread cubes with 2 tablespoons of the oil, ¼ teaspoon salt, and a few grinds of pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and hard, about 8-10 minutes. Return the toasted bread to the bowl to cool.
Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-high heat. Add the mushrooms and cook until they start to brown. Add the garlic, thyme, another ¼ teaspoon salt, and more pepper; stir continuously for 1 minute, then fold in the spinach. Continue to cook until the spinach is wilted, 1 to 2 minutes. Remove from the heat.
Place half the bread cubes in a lightly greased 9×13-inch glass baking dish or 3 qt. casserole dish. Sprinkle with half of the Gruyère and Parmesan. Add all of the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyère, and Parmesan.
In a large bowl, whisk together the eggs, half-and-half, ½ teaspoon salt and several grinds of pepper. Pour the egg mixture over the other ingredients. Cover with plastic wrap, and refrigerate for at least 6 hours up to 2 days. Remove the casserole from the refrigerator 30 minutes before baking.
Bake the casserole in a preheated 350 degree oven until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at least 15 minutes before serving warm or at room temperature.
So, not really having spent much time or in most cases not visited many of the states in the South (Alabama, Arkansas, Florida, Georgia, Kentucky, Louisiana, Maryland*, Mississippi, North Carolina*, Oklahoma, South Carolina, Tennessee, Texas, Virginia, and West Virginia), you would think that I would have no interest in Southern food. There my friends, you would be dead wrong. I love Southern cuisine!
My passion for Southern food really started with our 2001 trip to New Orleans for Mardi Gras with our dear friends Dick and Eloise. We didn’t eat in one restaurant that I wouldn’t want to visit again. Of course we were guided to only amazing restaurants by our hosts John and Carol (son and daughter-in-law of our traveling companions) with whom we stayed for 10 full days. I’m telling you true. If you want to visit New Orleans for Mardi Gras, and for Mr. C and me once was enough, the best way to do it is to have good friends who live there and have a guest room with your name on the reservation! (The only thing that actually saved our sanity, is that we knew we could always escape the Mardi Gras chaos by returning to John and Carol’s home. Had we been staying in a hotel, I fear that the noise and commotion would have led to a serious drinking problem!)
But I will always be grateful for our visit to New Orleans. Not just because of the Mardi Gras experience itself, but more importantly for the time we spent with our dear friends. That stay and the fabulous food we experienced actually served as the catalyst for my passion for Southern cuisine. I absolutely loved the food and I vowed then and there, to learn more about the food that dominated that region of the USA and the other “Southern states”. And I have been studying Cajun, creole, and Southern cooking ever since.
In fact, for one of our recent before concert meals for JazzVox, I made this Southern recipe for the appetizer, along with several other regional favorites. And my guests loved it. They were as entranced with the food as much as I was.
So the next time you need a quick and easy appetizer spread, give this recipe a try. For another great pimento cheese recipe, also give my friend Vicki’s recipe a try. Just another version, but even easier to prepare and just as delicious. Search under Cheese & Pimento Spread on this site. Enjoy all y’all.
And if you would like to know what the furry members of our family do while Mr. C and I are busily working or playing around the house, please see the photos at the bottom of this post.
3 c. grated extra-sharp cheddar cheese
1 pkg. (8-oz.) cream cheese, room temperature
½ c. mayonnaise
freshly ground black pepper (not very much)
¼ tsp. granulated garlic
¼ tsp. onion powder
1/8 tsp. cayenne pepper (optional)
¼ tsp. Worcestershire sauce
¼ tsp. dry mustard
6 oz. diced pimentos, drained (save a small amount for garnish)
Place the cheddar cheese, cream cheese, mayonnaise, pepper, granulated garlic, onion powder, cayenne pepper, Worcestershire sauce, and dry mustard in the bowl of your food processor. Pulse until not quite smooth. (You want some texture, so don’t over process.) Add the pimento and give it one or 2 quick pulses. (You don’t want the pimento too finely chopped or blended either. Little pieces of pimento are desired.) Adjust seasoning.
Scoop into a serving bowl, garnish with the last little bits of pimento, cover with plastic wrap, and allow to rest in your refrigerator for a couple days. Serve at room temperature with buttery crackers.
*I attended son Sven’s graduation from Davidson College in Davidson, NC. Spent only 4 days in the area. No wonderful food to speak of!
And I lived in Newark, Delaware for 2 years while my former husband went to graduate school at the University of Delaware. We drove around Maryland on many occasions, mainly to view the countryside, observe the Amish people, and eat picnic lunches at the many incredible cemeteries that dotted the countryside. (And you thought you knew me well!) But as poor college students, we did not avail ourselves of the local cuisine as much as we would have liked. Just a rare treat of blue crabs straight out of the Chesapeake Bay and the best crab cakes I’ve ever tasted.
Max – one of the twins on daddy’s sweatshirt
Miles – the other twin on his favorite “nest” by the door to the courtyard
Georgia – the family princess on my side of our bed. And why my side of the bed? She barely tolerates me and totally loves her papa. So again I ask. Why my side of the bed?
So, for Thanksgiving this year, I decided to cook carrots instead of sweet potatoes. They’re both orange, so I figured no one would notice the difference. And since we were having lots of other dishes, I only prepared a single recipe. Boy was that a mistake! There were 13 at table, and by the time Mr. C. and I got to the buffet line, all but a single little piece of carrot was left! I got it, but it wasn’t even enough to decide if the carrots were tasty or not. So I had to email our good friends Jim and Margo to see if this new recipe was worthy of my blog.
I was immediately assured that yes the carrots were good, and yes they should be posted posthaste, so to speak.
The recipe you find below is ever so easy to prepare, and ever so delicious, or so I’m told. Perfect for the holidays, but totally fine any time an interesting and different veggie side dish is required. Fairly inexpensive to prepare too. I like that! And don’t worry that because of its Asian persuasion, it won’t fit with non-Asian dishes. Truly, not to worry. If it worked with turkey, dressing, and all the usual Thanksgiving suspects offerings, it will go with anything.
So give this recipe a try. After all, anything tastes wonderful if it is bathed in soy sauce, fresh ginger, garlic, and brown sugar. And carrots, which are sweet to begin with, absolutely shine when they keep company with the like.
So give this recipe a try. I have been told it is pretty darn delectable. Happy holidays everyone.
2 T. butter
1½ lb. carrots, peeled, and cut into 1/3-inch thick diagonal slices
¼ c. honey
2 T. extra virgin olive oil
2 tsp. finely minced ginger, or more to taste
2 cloves garlic, minced
1 T. soy sauce
¼ tsp. Sriracha
1 T. brown sugar
1 tsp. kosher salt
freshly ground black pepper
sesame seeds, for garnish, opt.
Melt the butter in a large frypan. Add the carrots and slowly cook until crisp tender. Don’t over-cook.
Meanwhile, in a small bowl, whisk together the honey, olive oil, ginger, garlic, soy sauce, Sriracha, brown sugar, salt, and pepper. Add to the carrots and continue to cook over medium-low heat until the carrots are glazed. (Watch carefully or they could burn.) Remove from heat, and sprinkle with sesame seeds before serving hot out of the pan.
