Maple Irish whiskey carrots
There’s an old saying that God invented whiskey so that the Irish wouldn’t rule the world. In fact, divinely inspired, the Irish themselves created the family liquor. Missionary monks brought the technique of distillation to Ireland in the thirteenth or fourteenth century. The earliest reference to whiskey in Irish literature is a 1405 report that a chieftain died of a profusion ofuisge beatha – literally “water of Life”.
Irish whiskey is used in many dishes in Ireland and in America. Today, the Irish Americans of the Brandywine Valley, and indeed in Wilmington, cook a great deal with Irish whiskey. Many of fall Irish dishes that have been incorporated into the American Thanksgiving are made with Jameson or Bushmills Irish whiskey. Such a dish is the Maple Irish Whiskey Carrots.
The Irish-American Thanksgiving dinner is a time to have those delicious vegetables with all the good and gooey sauces. There is no holding back and serving those healthily veggies. It just will not work! Thanksgiving is a special dinner that needs those special dishes. One such vegetable dish is the maple whiskey carrots. These carrots are sweet, gooey, and simply delicious.
Ingredients:
1 tsp. Dijon Mustard
½ tsp. salt
¼ tsp. black pepper
½ cup maple syrup
1 tsp. minced garlic
1 tsp. rosemary leaves
¼ cup Jameson Irish whiskey
2 pounds carrots
1. Clean and peel carrots. Cut into rounds about ¼-inch think.
2. Combine mustard, salt, pepper, maple syrup, garlic, and rosemary in a small pan over a medium heat.
3. Cook for 5 minutes at a simmer. Remove pan from heat and stir in whiskey. Return pan to heat and simmer for another 8 minutes. The syrup should be thick and bubbly. Set aside in a warm place. Do not allow to cool off.
4. Bring water to boil in a large pan over a high heat. Place carrots in boiling water and cook until tender. Drain carrots and place them in a serving dish.
5. Add syrup glaze to carrots and mix gently to coat.
6. Makes about 6 servings.
No comments:
Post a Comment