Maple Bourbon Glazed Carrots Recipe

This weekend, we celebrated Thanksgiving. I may live in the USA, but I’m Canadian, and Thanksgiving happens in early October!

We’d decided early on that we’d be having a ham for this Thanksgiving, and turkey for my husband’s (American) Thanksgiving. Mashed potatoes were a given… but I had NO idea what kind of a vegetable I wanted to serve. I decided that I’d cruise the Minneapolis Farmers Market a couple days before, and see what inspired me.

As it turns out, inspiration hit in the form of a @mplsfarmmarket tweet – a picture of gorgeous purple and white carrots! I decided to do a up a glazed carrot recipe, featuring a variety of carrots. I decided that it would be a maple glaze, because, you know, Canadian. At the very last minute, I decided it would be a maple-bourbon glaze – and by last minute, I mean that my husband ran to the store to pick up some bourbon JUST after I got the carrots cut, and the potatoes were boiling away!

These were amazing – be sure to make more than you think you’ll need, as they disappear QUICKLY.

Maple Bourbon Glazed Carrots

3 lbs mixed carrots
1/2 cup unsalted butter
1/2 cup pineapple juice
1/4 cup maple syrup
1/4 cup bourbon*
1/4 cup brown sugar
Salt and pepper

Wash and/or peel your carrots. For ours, I peeled the white and orange carrots, and scrubbed the purple ones – peeling will remove that pretty purple colour from the outside!

Using a sharp knife, carefully slice the carrots into round (straight across) or oblong (on a bit of a diagonal) disks, 1/8-1/4″ thick. (Aim for uniformity – they’ll cook more evenly!). Add to a heavy, medium pan, along with remaining ingredients.

Bring to a boil, turn heat down to medium, and simmer – stirring occasionally – until glaze cooks down and carrots reach desired tenderness – between 10-20 minutes, depending on thickness and personal taste.

Serve hot!

* Bourbon is a spirit that is tends to be distilled from – in part – fermented wheat. While it doesn’t cause a reaction in MOST people with gluten sensitivities – and the leading Celiac associations have deemed it gluten-free – a few experts disagree. If you have noticed a reaction, or just want to play it extra safe, it could be a good idea forgo the bourbon in favour of juice, rum or brandy.

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How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Massive Post of Holiday Baking and Candy Making Inspiration!

Less than a week to go until Christmas, and still so many reasons to bake loom ahead. Hostess gifts for holiday parties… a good spread for your own holiday party. Christmas dinner. Last minute holiday gifts… New Years’ Eve!

If you’re sitting here, still not sure what to make, you’re about to be hit with the inspiration that you’re hoping for!

I have gone through all of my past blog posts and culled the absolute best recipes for the holidays – all linked here (click on the photos)! Cookies, Candies, Truffles, Bars, and Desserts.

Happy Holidays!

– Marie & Michael

PS: Be sure to take a photo of anything that you make from our recipes, and post it to our Facebook page! We love seeing what you come up with!

Now, on to the recipes…

Maple Walnut Baklava

So… this weekend is the start of October. Yikes. That realization sent us into a stress frenzy recently – we still have a TON of exterior work to get done before the weather gets too cold/snowy!

For me, the start of October still means that Thanksgiving is right around the corner. Canadian Thanksgiving falls on October 10th this year. We usually try to celebrate both Thanksgivings, with different menus. This year… I’m not so sure I can pull everything together in time. That sucks 🙁

I always look forward to the variety of Canadian dishes we serve for the October Thanksgiving. Tortiere, Butter tarts… Mmmm. This year, I had been looking forward to a new favorite: Maple Walnut Baklava. Kind of a Canadian-Greek crossbreed, and SO tasty.

Sigh. It’s probably for the best, having gone gluten free again.

Anyway, baklava is actually quite easy to make, despite what you may have heard. Just make sure your filo / phyllo dough has thawed properly, and it should work up quickly for you!