My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, March 15, 2010

Brandied Carrots

I flat stole this recipe from another blog that I recently found. Recipes From The Farmer's Wife. This will certainly be one of my favorite blogs, do check it out. These are fabulous, even if you hate carrots, it must be the brandy. This will be the way my carrots will be prepared for St.Patricks' Day dinner, and anytime in the future. Certainly a big improvement over throwing the carrots in with the corned beef to over cook and get mushy.

Brandied Carrots
4-6 servings
Printer Version

1 pound carrots, peeled
1/2 stick butter (more if you like)
1/4 cup brandy
1/8 teaspoon ground ginger (I used fresh grated ginger)

Cut the carrots in half and then in quarters (to resemble sticks). Arrange in a baking dish.

Melt the butter in a saucepan, add the brandy and ginger, cook for about 5 minutes.

Pour the butter/brandy mixture over the carrots, cover and bake for 45 minutes to 1 hours(testing for doneness) in a preheated 350 degrees F. oven.

Cook's Note: Sprinkle a little brown sugar over the top if you think your carrots might be a little old or not as sweet as you like them.

1 comment:

  1. I made these today for my Bible study's St. Pattys' lunch. Not one carrot stick was left.
    No one will ever say they hate carrots again.


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