DDD #157 – Vegan Glazed Lemon Blueberry Bundt Cake (Bread Pudding?)

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All Photos © Christine Elise McCarthy 2020

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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OK – I made this recipe up & it did not come out as I had intended.  I expected a more traditional cake texture but got the dense & uber moist bundt you see here that had the consistency of a rich bread pudding.  It was still delicious – but know that it is more accurately described as bread pudding.  If you are a baker & know where I went wrong – let me know.

Vegan Glazed Lemon Blueberry Bundt Cake (Bread Pudding?)

INGREDIENTS

for the bundt

8 oz vegan cream cheese

12 TBS vegan butter

2 cups sugar

1 tsp vanilla

pinch salt

4 vegan eggs

1/2 cup vegan sour cream

3/4 cup vegan milk

zest & juice of one lemon

2 cups flour

1 1/2 tsp baking powder

1/2 tsp baking soda

2 cups blueberries (I used frozen)

for the glaze (optional)

2 cups confectioners sugar, sifted

3 tablespoons water, vegan milk or lemon juice

1/2 teaspoon vanilla extract

GARNISH – fresh blueberries, additional powdered sugar, lemon zest

INSTRUCTIONS

Heat the oven to 325 degrees.

Grease a bundt pan and coat with a thin layer of flour.

With a stand mixer or electric hand mixer, whip the cream cheese & butter until blended & sorta fluffy – about 3 minutes.  Whip in the sugar until combined.

Mix in the vanilla, salt, and vegan eggs. Add sour cream, lemon juice & zest & milk.  Blend.

Blend in milk, baking soda & baking powder.

Blend in the flour.

Fold in the blueberries by hand.

Bake approximately 60-75 minutes or until a toothpick inserted comes out mostly dry with a few moist crumbs on it.

for the glaze

In a bowl – combine ingredients until smooth.

Let the bundt cake cool before inverting onto a plate.  Drizzle glaze and/or powdered sugar & decorate with extra blueberries.

 

 

 

 

DDD #67 – Vegan Glazed Ham with Garlic Roasted Persimmons

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Click the image above to watch the video.

Click this link to see the Instant Pot on Amazon – http://amzn.to/2BVRae2

I cooked the ham exactly as was outlined on the box.  It was simply to wrap it in foil & bake in at 325 degrees for 70 minutes.  I boiled & then cooled the glaze.  After 70 minutes, I removed the foil & glazed the ham.  I baked it in 5 minute increments, adding glaze each time, for another 20 minutes.  The only other directions I have to offer here is that the addition of the garlic roasted persimmons was inspired & I recommend you try it.  I just peeled them & cut them into wedges, tossed them in a bit of olive oil with some minced garlic & added salt & pepper.   I put them on the pan with the ham for the final 20 minutes the ham cooked.  If yours are not tender in that time, just continue roasting until they are.

The image above is from the ham box.

The turkey by this same company is also very good – especially cold.  They make the best wraps!

Here are the nutritional facts:

Vegan Ham Roll

Imitation ham with vegan apricot plum glaze. Made with Non-GMO Soy protein.

Ingredients:

Vegan Ham: Textured Soybean Protein (soybean protein, wheat protein, wheat starch, soybean oil), Water, Soybean Oil, Soybean Protein Isolate, Vegetable Extract (carrot extract, pea extract, phosphate, vegetable gum), Raw Cane Sugar, Modified Tapioca Starch, Sea Salt, Yeast Extracts, Maltodextrin, Enzyme, White Pepper Powder, Red Fermented Rice, Black Pepper Powder, Spices.

Vegan Glaze: Plum, Apricot, Water, Agave Syrup.

ALLERGY INFORMATION: This product contains soy and wheat, and is manufactured in a facility that also processes other items containing milk or egg.

Nutrition Facts:

Vegan Ham: Serving Size: 2.5 oz. Calories 150, Calories from Fat 80, Total Fat 9g (14% DV), Saturated Fat 1.5g (8% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 360mg (15% DV), Total Carbohydrate 7g (2% DV), Dietary Fiber 1g (6% DV), Sugars less than 1g, Protein 10g. Vitamin A 0%, Vitamin C 0%, Calcium 4%, Iron 8%.

Vegan Glaze: Serving Size: 2.1 oz. Calories 70, Calories from Fat 0, Total Fat 0g (0% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 0mg (0% DV), Total Carbohydrate 17g (6% DV), Dietary Fiber 1g (3% DV), Sugars 16g, Protein 0g. Vitamin A 6%, Vitamin C 6%, Calcium 0%, Iron 0%.

 

Vegan Spicy Orange & Sriracha Glazed Tofu with Pomegranate Seeds

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I have done a zillion 90210 interviews recently – building up to the 25th anniversary of when the pilot aired.  Above are a few recent photos from a 90210-inspired shoot.

And here are two of the interviews – HERE at TEN MINUTE INTERVIEWS –

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and HERE  at COMPLEX.

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Tonight is the Lifetime movie about the show at after it – there will be an interview special – in which I took part.

That said – let’s get into this dish.  The glaze is the shit & would work on most things from shrimp to vegan or real chicken or, as here, on tofu.  I could not figure out what to do with the tofu first.  Should I bread & fry it?  I tried that & it just seemed like a bad thing to add all those calories.  So – after half-frying half the tofu – I baked it all at about 400 for thirty minutes – after coating it in some glaze – like you see below.

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Ultimately – you could just throw the uncooked tofu into the glaze & warm it that way.  I feared the tofu would be too mushy & break apart and – since I didn’t try that version – I cannot tell you what happened.  So – it is up to you.   You could BAKE IT first, or FRY IT – or just use it plain.  Or – do what I did, coat it with glaze & just bake it a bit to add some texture.  Your call.  Whatever you decide – the glaze is easy & comes together fast.  If I were to make it again – I would cut the sugar in half.  If you like spicy-sweet, go with the full 1/4 cup of brown sugar.  It is pretty spicy – so if you are sensitive to heat – lessen the sriracha.

I added pomegranate seeds because I have a shitload left over from my AMAZING Burnt Eggplant with Pomegranate Seeds & Cucumber – or Really Fancy Baba Ganoush – seen below – which was INSANELY addictive.  The seeds are pretty but don’t add much to the tofu dish so blow them off – if you feel inclined.  They are critical & amazing in the baba ganoush, though!

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Vegan Spicy Orange & Sriracha Glazed Tofu with Pomegranate Seeds

Serves 2 – with rice or in lettuce wraps

INGREDIENTS

1 lb extra firm tofu – cubed

Panko (only if you are frying – in which case you need oil, too.)

1 cup orange juice

zest & juice of one orange

1/4 cup (or less) brown sugar

1/4 cup (more or less according to taste) sriracha

1/4 cup rice vinegar

1/4 cup soy sauce or tamari

4 garlic cloves – chopped

1 TBS ginger – grated or minced

2 TBS cornstarch whisked into 2 TBS water

GARNISH – sliced scallions, pomegranate seeds and then cooked rice or lettuce leaves for serving

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DIRECTIONS

OK – here you need to decide what you are doing with the tofu.  Are you just going right outta the package or fry it or – as I did – toss it with some panko & some (only a little) glaze & bake at 400 degrees for 30 minutes?  I don’t think it makes a massive difference – except fr the effort and, in the instance of frying, the calories.  You could brown it in a frying pan with a little olive oil – to add texture.  Blow off the panko – really – unless you are frying it.  These are your decisions to make and that decision is the hardest part of this recipe.  If you are in a hurry or are lazy – just use the naked tofu.

Prep your tofu.  I tossed mine in a bit of glaze & baked at 400 degrees for 30 minutes.

Make some rice or prep some lettuce leaves for wraps.

To make the glaze – heat the orange juice, zest & juice of one orange, brown sugar, sriracha, rice vinegar, soy sauce or tamari, garlic cloves and ginger and bring to a boil.  Add the cornstarch/water mix & the glaze should thicken up in less than a minute.  Add the tofu & heat through.

Serve either on rice or wrapped in lettuce with a sprinkle of scallions & pomegranate seeds.

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Spicy Vegan Miso Sesame Chicken

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Labor Day!  September 1st – and I haven’t posted since July 31st.   I have never dropped the ball for so long and I apologize.  But – I was out of town for a few weeks – in Mississippi shooting

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and then celebrating the third anniversary of meeting the badass, Miles Miller, at Sidewalk Film Festival in Birmingham.

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The film promises to be fantastic & Sidewalk is always a perfect experience.

That said – back to food.

This recipe can be tweaked to accommodate a carnivore or a vegan.  Easy, quick & spicy – it is just another great way to use Beyond Meat’s amazing vegan chicken.

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Spicy Vegan Miso Sesame Chicken

Feeds 2 with rice & a steamed vegetable

INGREDIENTS

9 oz vegan (or real) chicken

1/4 cup rice vinegar

2 TBS agave nectar (or honey – if you are not vegan)

3 TBS miso paste

2 TBS sambal oelek (or other hot sauce)

4 garlic cloves – minced

2 TBS toasted (or other) sesame oil

Cooking spray or olive oil

cilantro or scallions or micro greens for garnish

cooked rice

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DIRECTIONS

Steam some rice.  I used brown Basmati.  I also added some broccoli to the cooking rice in the last 5 minutes.

Mix the rice vinegar, agave or honey, miso paste, hot sauce, garlic & sesame oil in a bowl & pour over the chicken.  I did this right in the bag the chicken came in.  Marinate for an hour or more, if you can – but that isn’t totally necessary.

Remove the chicken from the marinade & put the marinade in a pan & heat over high heat until it thickens – maybe 5 minutes.

Meanwhile, treat a pan with cooking spray or olive oil & cook the chicken until it browns.  If using real chicken – be sure to cook it through.

Now – simply serve the chicken over some rice & drizzle with the glaze or add the chicken to the pan with the glaze & then put some on the rice.  Your call.

Garnish with scallions or cilantro or some greens.  Eat it up!

HAPPY LABOR DAY!!!!!!!

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Vegan Garlic and Lime Glazed Chicken (with Cilantro Lime Farro)

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All Photos © Christine Elise McCarthy 2014

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This is another really easy one & another one using the awesome vegan chicken from Beyond Meat.   If you are not vegan, you can use honey rather than agave & maple syrup.  And if you eat meat – you could use real chicken – just be sure to cook it thoroughly.

I served this with my Cilantro Lime Farro & I recommend the combo enthusiastically!

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Vegan Garlic and Lime Glazed Chicken

Serve 2 well

INGREDIENTS

9 oz vegan chicken – thawed & cubed

1-2 TBS olive or coconut oil

1 TBS soy sauce

juice & zest of 2 limes

1 TBS agave (or honey – if you are not vegan)

1/2 TBS maple syrup (or honey – if you are not vegan)

1/2 tsp chili powder

1/2 tsp ground cumin

1 TBS brown sugar

2 garlic cloves – minced

Cilantro – as garnish

Lime wedges – as garnish

(Double the quantities of the soy sauce through to the garlic – if you like more sauce than you see in these images)

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DIRECTIONS

You can pan sear the chicken if you want but it isn’t necessary.  To do that – just heat some oil in a pan over med-high heat & brown the chicken.   Put the chicken in a bowl.  Whisk together the soy sauce, agave & maple syrup (or honey), lime juice & zest, garlic & spices.

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Add a little more oil to the pan if you need to & heat the sauce over med-high heat until the spices dissolve & it thickens just a bit.  Stir the chicken in – whether or not you pre-browned it.  Heat through.

Just that easy!

Serve with rice or ramen noodles or Cilantro Lime Farro!   Be sure to squeeze lots of fresh lime juice over it as a garnish.

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Vegan Ponzu Glazed Chicken with Spicy Soba Noodles and Vegetables

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Like most of my recipes, this one is pretty easy & very customizable.  I used the vegetables I had handy.  You can use these or any others you might have or prefer.  I used Korean Gochujang but sriracha or chili paste will do.

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I used soba noodles but ramen or even a thin spaghetti would be great, too.

I use this amazing & easy ginger from a jar but fresh ginger is even better.  And I used my favorite faux chicken from Beyond Meat but any vegan option (or even real chicken – if you eat that stuff) will do.  Tastes great cold, too!

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I also used bottled ponzu sauce but you can make your own if you cannot find it bottled.

This really is delicious & so colorful & reasonably healthy, I recommend it very highly!

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Vegan Ponzu Glazed Chicken with Spicy Soba Noodles and Vegetables

serves 4 very well

INGREDIENTS

9 oz vegan chicken

12 oz soba noodles

for the marinade

1/4 cup ponzu sauce

1 tsp ginger – minced

1 TBS brown sugar

3 garlic cloves – minced

1 tsp sesame oil

for the sauce

1/4 cup water

1/4 cup low sodium soy sauce

1/4 cup ponzu sauce

2 TBS brown sugar

1 TBS gochujang or sriracha or chili paste

for the vegetables

1-3 tsp sesame oil

1 cup edamame

1 cup carrots – grated

1 cup red bell pepper – cut into strips

1 cup broccoli – cut into small florets

1/2 cup purple cabbage – chopped

as garnish

toasted or regular sesame seeds

cilantro – chopped

lime wedges

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DIRECTIONS

Mix the marinade ingredients together & marinate the vegan chicken for 20 minutes –  or – up to overnight.

Cook the noodles as per directions, drain, rinse will cool water & set aside.

Heat a little sesame oil in a large saute pan & cook the chicken & extra marinade over high heat until the chicken begins to brown & glaze up.  Put it in a plate & set aside.

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In the same pan, heat some sesame oil (use as little as you can to saute the vegetables – adding more as needed) over medium heat & saute the veggies until tender.  Set the vegetables aside.

In the same pan, heat the water, soy sauce, ponzu sauce, brown sugar & gochujang (or sriracha or chili paste) over heat & boil it until it thickens somewhat.

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Stir in the noodles & stir well to combine.  Toss in the vegetables & chicken.  Heat through.

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Garnish with sesame seeds & cilantro & lime wedges & devour!

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Vegan Sriracha Chipotle Cauliflower “Wings”

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All Photos © Christine Elise McCarthy 2013

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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YEAH!  I wrote a funny & dirty novel that is getting great reviews on Amazon!  Check it out – at – www.BathingBook.com!

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OK – my book has been out for a week & a half.  Have you read it yet?  It is only the funniest, fucking book ever written!!!  What the Hell are you waiting for?

Check it out!!!  www.BathingBook.com

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OK, now for the matter of these faux wings.  I love spicy food & chicken wings are something I always find myself envious of when I see others eat them.  I also love sriracha – but ONLY this brand:

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(Image stolen from Google)

This company produces a sauce that is the very definition of sriracha.  But, alas, they have been victims of Irwindale residents near their plant complaining of the spices in the air & it has resulted in lots of problems for the company.  Recently, I have been finding it VERY HARD to find this sriracha – anywhere.  I was extremely distressed because this is not only a frequent ingredient in my recipes but it is an absolute MUST in my Bloody Marys!

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Well, at my local Bangluck Market – I found a whole selection of other brands of sriracha.  Of course, I bought the one in the prettiest bottle.  See there – behind the holy basil?
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I used it in a Bloody Mary & had to throw the cocktail away.  This sriracha isn’t spicy & has a sickly sweet flavor.  Do not fall for these low rent srirachas!  You have been warned!

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These guys are pretty easy to make and delicious.  I ate them two ways – right off the plate as an appetizer or over rice as a meal.  Ymmmmm!

Sriracha Cauliflower “Wings”

INGREDIENTS

1 small head of cauliflower cut into “drumettes”

2 TBS butter (or vegan butter) – melted

1 TBS olive oil

1 tsp onion powder

1 tsp garlic powder

S&P

For the glaze

1 chipotle pepper & 2 TBS of its adobo sauce – minced

1/4 cup sriracha sauce

2 garlic cloves – minced

2 TBS butter (or vegan butter)

1/4 cup (or less – to taste) honey – or agave nectar

1-2 TBS soy sauce

juice of 1 lime

Garnish: chopped cilantro and/or sesame seeds

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DIRECTIONS

Heat the oven to 400.

Whisk the melted butter with the olive oil, onion powder & garlic powder.  Add a little S&P.

Toss the cauliflower drumettes in this & roast for about 15-20 minutes (check mid-way to be sure your florets are not getting to mushy) – or until just beginning to brown at the edges.  Parchment paper makes this a far neater process.  If you don’t have any, treat your cooking sheet with cooking spray or olive oil.

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While the cauliflower cooks, melt the butter for the glaze in a sauce pan & then whisk in the other glaze ingredients.  Bring it to a boil & then simmer it over medium heat until it thickens a bit.  Set aside.

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When the cauliflower is ready – toss it with some glaze & roast another 5 minutes.  I then turned the broiler on and WATCHED THEM VERY CAREFULLY (and turned the pan a few times) to get a bit of a blackening effect.  This is totally an optional step.

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Drizzle a bit more glaze on the wings & garnish with cilantro and/or sesame seeds.  Eat as they are or on top of some steamed rice!

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Honey, Maple, Mustard & Sriracha Glazed Baked Ham

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All Photos © Christine Elise McCarthy 2013

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I don’t eat meat.  I probably have not tasted ham in 25+ years.  But – my badass boyfriend lives almost exclusively on animal protein (something I want to work on) and, occasionally, I make a meat item for him.  During his most recent trip to LA, I hosted a small shindig.

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I served Vegan Hoppin’ John & vegan collard greens & corn bread.  Others contributed deviled eggs & an antipasto salad (among other things).  At the very last minute, as I shopped for a few forgotten groceries, I spotted hams at the store.  $20 for a ten pound ham seemed like such a cost effective way to feed a crowd that I stood there for a few minutes pondering my willingness to make it for Miles.  Then I saw the 50% off sticker.  $10 for a ten pound ham?  That cinched it for me.  I mean – at that price – it was a cheaper source of food for my dogs than their limited ingredient dog chow so – I could not possibly lose.

So I bought the gruesome thing & brought it home.

This isn’t really a recipe beyond the fact that I customized the glaze that came with the meat.  I cooked it as instructed with the exception of covering it in foil for the first part of the heating.  I neglected to do that.  This resulted in quite a charred exterior but, once this was glazed, the charred bits became a crust that I saw Miles seeking out as he stole bits of ham as he walked by it.  That sentence is clumsy but I have a terrible cold & my brain is foggy.  Please forgive me.  My point is – the burned bits were quite popular so do not be afraid to burn your ham a bit.  Oh!  And…

HAPPY NEW YEAR!!!!!

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Honey, Maple, Mustard & Sriracha Glazed Baked Ham

INGREDIENTS

Ham (I used a cooked, spiral-cut ham)

The glaze packet that comes with it

1/2 cup honey

3 TBS grain mustard

1 TBS maple syrup

1 TBS sriracha

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DIRECTIONS

Over medium heat – whisk the glaze packet with the other ingredients & cook until the sugar dissolves.  Let cool.

Cover a baking sheet with a few layers of foil.  It makes cleaning so much easier.  Put the ham cut side DOWN on the foil-lined cooking sheet & either cover it with foil (or not – if you want a bit of char on the outside like mine) and cook it at 350 for 45-60 minutes.

Remove the ham from the oven & increase the temperature to 425.  Remove the foil covering if you used one.

Use about 1/4 of the glaze to coat the ham.  Cook it for 15 minutes & repeat the process – glazing every 15 minutes until the glaze is gone.

Let the ham cool for AT LEAST 30 minutes.  Then, simply serve it – cut side facing out (not down) – and watch your carnivorous friends lose their shit.

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Cauliflower Mashed “Potatoes” with Caramelized Fennel & Spicy Orange-Glazed Albacore

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Holy crap!  I could live on this mashed cauliflower dish!  I added 1/2 cup heavy cream to this but I do not think that is necessary.  Butter or a little milk (even plain soy milk) would likely be cool.  And wowza!  Are they easy.  I added caramelized fennel just to get fancy & it added a really nice flavor but caramelized onions or roasted garlic or goat cheese or any number of additions could take this dish in a multitude of directions.

As to the albacore – I buy it like this at Trader Joe’s.

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Two decent sized slabs of tuna for just over $5.  Can’t beat that!  The problem is, I find this to sometimes be a tad fishy so I intentionally cook the bejesus out of it.  I cook it until the fat bubbles out of it.  At that point – it is virtually indistinguishable from some dry chicken breast.  At least – for me – it is because I haven’t eaten actual chicken breast in like 25 years.  Dry chicken might not sound appealing to you but I gave up meat to avoid giving my money to factory farms (and savage, MASS cruelty), not because I don’t like it.  I miss things like the awesome hotdogs at Costco, chicken piccata, rare steak and bacon.  So – I eat veggie dogs and Bacos in a jar & I try to make chicken piccata from this overcooked fish thing.  I used it here to simulate a glazed chicken dish & it works for me.  You might want to use actual chicken or salmon, if this albacore isn’t available to you – or if my description above was a bit on the soft sell side.

These flavors worked really well together & it was a very filling while still pretty healthy dinner.  But, whether you make the funky chicken albacore or not – TRY THE MASHED CAULIFLOWER!

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Cauliflower Mashed “Potatoes” with Caramelized Fennel & Spicy Orange-Glazed Albacore

INGREDIENTS

For the spicy orange-glazed albacore

2 pieces of albacore (or chicken breasts or salmon)

2 TBS butter

juice & zest of 2 oranges

2 TBS honey

2 TBS Dijon

2 tsp (or to taste) crushed red pepper

S&P to taste

For the cauliflower mashed potatoes with caramelized fennel

1 head cauliflower – cut into florets

1 bulb fennel – shaved very thin

2 TBS butter

1/2 cup heavy cream (or milk or soy milk)

1 TBS horseradish (optional)

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DIRECTIONS

For the Cauliflower Mashed “Potatoes” with Caramelized Fennel 

Boil water & add the cauliflower & cook until soft.  Maybe 15 minutes.  Turn off heat & let cauliflower sit in the hot water.

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Slice the fennel very thinly – reserving the dilly tops for garnish.  Melt the butter in a saute pan.  Saute the fennel, stirring constantly over medium heat – just until it begins to brown.  Remove from heat.

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Drain the cauliflower & put it, the heavy cream, horseradish, and 1/2 of the caramelized fennel in a food processor & puree until smooth.  Add a little water to thin them if you desire.  Reserve some caramelized fennel for garnish.

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Taste & add S&P to taste.

For the spicy orange-glazed albacore

Heat the oven to 350 degrees.

Melt the butter in a saute pan.  Add the orange juice & zest, honey, Dijon & crushed red pepper & saute over medium heat until it thickens enough to coat a wooden spoon.  Add S&P to taste.

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Coat the top of the fish with the glaze – reserving a little extra for garnish.  Bake the fish for about 20 minutes or until done.  I then turned the broiler on & put the fish near the flame for several seconds, watching VERY closely, until the glaze bubbled & boiled.

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To serve – put a generous helping of the cauliflower puree on two plates.  Top with the cooked fish & then garnish with the reserved orange glaze, caramelized fennel and maybe some of the chopped dilly tops of the fennel and lots of freshly cracked pepper.

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Jack Daniels Honey Whiskey Glazed Carrots

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All Photos © Christine Elise McCarthy 2012

I must admit – I have really been underachieving with this blog lately.  Lots of factors are to blame, though.  It hasn’t been lack of interest or effort on my part.  It has been a combination of my trying various recipes that fail & are unworthy of posting, my need to eat some Goddamn leftovers whenever I make something instead of tossing them so I have an excuse to make something new and then a week & a half over Thanksgiving with my boyfriend – whose palate is Southern & conservative & accustomed to a great deal of meat.  Mine is quite the opposite – northeastern, adventurous & lacto-ovo-pescatarian.  Hence – little cooking happened over the holiday that warranted posting – and most of what did (lots of Thanksgiving new additions to my menu) remained undocumented due to the sheer volume of things I cooked.  I made:

Brie & homemade cranberry sauce mini tartelettes, roasted turkey, celery root stuffing, vegan gravy, turkey gravy, cream cheese mashed potatoes, corn pudding, glazed carrots, cauliflower gratin torte with homemade crust, peas with roasted onion & mint, pumpkin mac & cheese, slow-cooked BBQ baked beans, homemade cranberry sauce, pumpkin pie cupcakes with homemade crust and a full-sized pumpkin pie with a homemade crust.  There just wasn’t time in my days (three of them spent cooking) to properly track my ingredients & quantities & to photograph everything.

Do not think I wasn’t self-flagellating as I slaved for three days over food as my blog remained stagnant & forgotten – and as I neglected to take advantage of what could have been a month worth of posts.  I comforted myself that food cooked so close to – and on – Thanksgiving day was likely to be no aid to those of you out there who might be looking for Thanksgiving recipes.  I will attempt to make up for it by posted a few in the near future that I think might serve you well over the December holiday season.

The first one I will share with you is the recipe for the VERY EASY glazed carrots.  I used Jack Daniels Honey whiskey – but any whiskey would likely do.  There are very simple & appropriate for kids, too, as the alcohol burns off in the cooking.   They can be made hours in advance & reheated just prior to serving.

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Jack Daniels Whiskey & Honey Glazed Carrots

(This recipe should serve 10-15 very generously – and up to 20 if there are lots of other sides on your table.)

INGREDIENTS

1 cup Jack Daniels Honey Whiskey

4 lbs carrots, peeled & cut into 1/2 inch slices

2 1/2 sticks of butter (half a pound or MORE)

1 1/2 cups packed brown sugar

2 tsp salt

Pepper to taste

Chopped parsley or chives as garnish (optional but pretty)

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DIRECTIONS

Melt 3 TBS butter in a large saute pan over high heat.  If you do not have a large saute pan – do this recipe in two batches.   You want the carrots to come into contact with both the butter & the heat of the pan – and you do not want your butter to burn.  Add carrots & stir – sauteing them for 2-3 min.  Remove the carrots to a large bowl with a slotted spoon.

Add the whiskey & let it saute for 30-45 seconds.  Reduce heat & melt the remaining butter.  Add the brown sugar & stir to combine.  Once a glaze begins to form – a minute or two – add the carrots back to the pan & stir to get all the carrots coated in glaze.  Cover the pan & saute over medium or medium-low heat for maybe 5-10 minutes – until carrots are cooked to your preference.  Add S&P.

If serving immediately – pour the carrots & glaze onto a platter & top with the parsley or chives (if using) and serve.  Or – set them away off heat & reheat when ready to serve.

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