Back to the food, afterall, that's why you're here, right?! The Windsor glazed carrots. My BIL left some Windsor here this summer, so I wanted to use that up. PW posted a recipe for whiskey glazed carrots that fit the bill....plus I got to use my NEW cast iron skillet!! Enjoy!
Copy and pasted from PW's website...
- 2 pounds (to 3 Pounds) Carrots, Peeled And Cut Into Thick Circles
- 1 stick Butter
- ½ cups Jack Daniels Or Other Whiskey (We used Windsor)
- ¾ cups (to 1 Cup) Brown Sugar
- ½ teaspoons (to 1 Teaspoon) Salt
- Freshly Ground Pepper, to taste
Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two batches., cooking for 60-90 seconds each batch. Remove from skillet.
Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.
Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.
Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired.