BOURBON SOUR
Steps:
- Combine the sugar and water in a small saucepan and bring to a boil, stirring until the sugar is dissolved. Lower the heat and simmer for 5 minutes. Turn off the heat and let the simple syrup cool to room temperature.
- Muddle half of the maraschino cherries and orange slices with the simple syrup in a cocktail shaker. Add the bourbon and lemon juice. Fill the shaker halfway with ice and shake well. Strain into four rocks glasses filled with ice. Garnish each glass with a maraschino and an orange slice.
BOURBON SOURS
Steps:
- Combine the bourbon, lemon juice, lime juice, and syrup. Fill a cocktail shaker halfway with ice, and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into martini glasses. Add a maraschino cherry and serve ice cold.
ORANGE-GINGER CARROTS WITH BOURBON
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a pot of water, bring carrots to a boil and cook for approximately 5 minutes, or until tender to the touch of a fork. Drain off water.
- In a saute pan, over medium-high heat, add butter and sugar. Stir for approximately 3 minutes, or until sugar begins to brown. Add orange juice, ginger and carrots. Simmer for approximately 5 minutes, or until liquids thicken and becomes a glaze.
- Add salt and bourbon and simmer for 1 more minute. Serve immediately.
GLAZED BABY CARROTS WITH BOURBON AND MAPLE SYRUP
Provided by Guy Fieri
Time 23m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a medium pot of water to a boil over medium heat. Add the baby carrots along with some salt and cook until just tender, about 5 minutes. Drain and set aside.
- In a small saute pan, add the butter, whisky and maple syrup and bring to a boil over medium heat. Lower the heat to a strong simmer and let the mixture reduce until thick and syrupy, about 6 to 8 minutes. Add the carrots and saute them until well glazed and just starting to color, about 4 to 5 minutes. Transfer the carrots to a serving bowl and sprinkle with the salt and pepper, to taste. Serve immediately.
BOURBON CARROTS
Make and share this Bourbon Carrots recipe from Food.com.
Provided by Lvs2Cook
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, bring water to a boil; then add carrots, white sugar and salt.
- Return to a boil and cook for 5 minutes or until tender.
- Melt butter and brown sugar in a large skillet over medium-high heat.
- Stir in carrots and cook, stirring occasionally, 2 to 3 minutes.
- Add bourbon and cook, stirring occasionally for 3 more minutes.
- Garnish if desired.
CREAMY CARROT & ORANGE SOUP
Make and share this Creamy Carrot & Orange Soup recipe from Food.com.
Provided by Bergy
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Brown the onion in the butter until soft.
- Put onions carrots and chicken stock in a sauce pan.
- Add Orange juice, heat to meld the flavors.
- Puree in a food processor until very smooth season with salt& pepper and Return to saucepan and blend in the nutmeg.
- Bring to a boil stirring during cooking time.
- To serve top and swirl in two tbsp of cream (or yogurt).
CARROTS GLAZED WITH CUMIN AND ORANGE
Make and share this Carrots Glazed With Cumin and Orange recipe from Food.com.
Provided by PinkCherryBlossom
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice the carrots diagonally into 1cm/½inch thick rounds.
- Heat a small frying pan until hot without adding any oil, and put in the cumin and cardamom seeds (be careful as they may pop). Toast these for a few minutes until they begin to release their aromas.
- Take a lidded pan large enough to hold the carrots in one layer if possible. Put in the carrots, spices, garlic, thyme, olive and butter, place the pan over a low to medium heat, and sweat the carrots for 5 minutes.
- Add the sugar and a cook for a few minutes more. Add a few drops of water just to cool the carrots down a little, then add the orange zest and place a lid on the pan. Continue cooking until the carrots are tender.
- Once cooked, remove the lid and if there is any moisture left in the pan, reduce it until the carrots are nice and slippery. Season with salt and freshly ground pepper and serve.
Nutrition Facts : Calories 300.8, Fat 25.8, SaturatedFat 11.1, Cholesterol 40.3, Sodium 113.7, Carbohydrate 17.9, Fiber 4.5, Sugar 9.4, Protein 1.8
CARROT AND ORANGE SOUP
A flavoursome twist of a classic soup.
Provided by Ben Halsey
Time 1h10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil and gently sauté the onions, until soft and golden. Add the carrots and fry for a further 1-2 minutes.
- Combine the stock, orange juice, ground coriander, cinnamon. Stir in the wet ingredients and cover. Simmer for 40-50 minutes or until the carrots are tender.
- Liquidize the ingredients to your desired consistency. Season to taste and garnish with the coriander leaf.
CARROT BUNDT® CAKE WITH ORANGE-BOURBON GLAZE
This Bundt® cake has all the spice and texture of a traditional carrot cake, but uses a non-creamy, orange-bourbon glaze which is perfect for those sensitive to dairy. Garnish with coarsely grated orange zest.
Provided by Brett Profitt
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch (12-cup) fluted tube pan (such as Bundt®).
- Combine flour, cinnamon, baking soda, baking powder, salt, allspice, and ginger in a medium bowl.
- Beat sugar, eggs, oil, and vanilla extract together in a separate bowl until slightly lightened in color. Add carrots and stir to coat. Fold in dry ingredients with a rubber spatula or large spoon until just barely combined with some small clumps; don't use a hand mixer. Pour batter into the prepared pan.
- Bake in the preheated oven until a knife inserted into the middle comes out mostly clean, 40 to 50 minutes. Transfer pan to a cooling rack and let cool, right-side up, for 15 minutes. Invert pan onto a plate and gently tap to remove the cake. Let cool completely.
- While cake is cooling, whisk butter, orange juice, orange zest, and bourbon together in a small saucepan over medium heat for glaze until boiling. Boil to fuse flavors, about 1 minute. Remove from heat and add powdered sugar, a small amount at a time, whisking until smooth before adding more. When glaze is at your desired consistency, liberally spoon over mostly-cooled cake.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 64.9 g, Cholesterol 72.2 mg, Fat 19.4 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 5.1 g, Sodium 435.6 mg, Sugar 46.2 g
CARROT-ORANGE SOUP
A delicious, incredibly easy, elegant, and very nutritious soup. Can serve hot or cold. I make it weekly. Original recipe comes from Best Slow Cooker Recipes in Canada .
Provided by Mary McKeough
Categories Vegetable
Time 11h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Skin and cut into 1/4 inch rounds approximately 5 cups of carrots.
- Add to Slow Cooker.
- NOTE: a food processor can really speed the chopping in this recipe.
- Chop one onion finely and add to Cooker.
- Add broth and orange juice.
- Add optional ginger if desired- makes soup tangy.
- Heat on low for 10-11 hours or high for 4-6 hours.
- When carrots are tender, blend to a smooth consistency.
- Add whipping cream, s and stir until creamy.
- NOTE: Excellent first course or lunch with salad and roll.
Nutrition Facts : Calories 152.6, Fat 8.4, SaturatedFat 4.8, Cholesterol 27.2, Sodium 118.2, Carbohydrate 17.1, Fiber 3.4, Sugar 8.6, Protein 4.2
CHEF JOHN'S BOURBON GLAZED CARROTS
These butter-soaked bourbon-glazed carrots are the greatest special-occasion carrot side dish of all time. Sweet, savory, and oh so glossy.
Provided by Chef John
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a heavy skillet over medium-high heat.
- When butter foams up, add carrots. Season with salt and cook, stirring, until liquid from carrots evaporates and carrots begin to brown around the edges, 5 or 6 minutes.
- Reduce heat to medium-low. Carefully pour in bourbon. Cook and stir until bourbon is almost evaporated, about 2 minutes.
- Sprinkle in brown sugar. Stir until carrots are almost cooked through, about 5 minutes.
- When carrots are nearly tender, raise heat to medium-high to thicken the glaze, 15 to 30 seconds.
- Season with cayenne pepper and ground black pepper. Transfer to serving dish and garnish with fresh thyme leaves, if desired.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 26.7 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 4.3 g, Protein 1.6 g, SaturatedFat 9.8 g, Sodium 410.9 mg, Sugar 19 g
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