Spiced Glazed Carrots with Sweet Vermouth and Citrus


Another hit from the Nov 2011 Bon Appétit issue! This one was the biggest hit of turkey day! It is perfect for a week night and you could substitute baby carrots to make it an even quicker meal.

1 lb cut into 1″ pieces
1 tablespoons butter
1/2 tsp salt
12 whole black peppercorns
1 bay leaf
1 TBSP fresh clementine juice or orange juice
2 TBSP sweet vermouth, divided
2 pinches ground cloves
1 TBSP fresh tarragon leaves
1/4 tsp clementine zest or orange zest

Bring carrots, butter, 1/2 teaspoon salt, peppercorns, bay leaf, and 1/2 cup water to a boil in a medium saucepan over medium heat. Reduce heat to a simmer, cover, and cook, stirring occasionally, until just tender, 7– minutes. Using a slotted spoon, transfer carrots to a medium bowl.

Add clementine juice, 1 TBSP Sweet Vermouth and ground cloves to skillet and cook until glaze forms, 7-8 minutes. Stir in carrots and remaining 1 tablespoon Sweet Vermouth. Season carrots to taste with salt. Garnish with tarragon and clementine zest.

Kabocha Squash with Ginger


I found this in the Nov 2011 issue of Bon Appétit, they strained the ginger and used heavy cream. I lightened it up by using 1/2 and 1/2 and lots of ginger. I also reheated it in the oven.

2 kabocha squash, halved, seeded
Salt and pepper
1 6″ piece of ginger, peeled, thinly sliced
1 tablespoon light brown sugar
3/4 c half and half

Preheat oven to 375°F. Line a rimmed baking sheet with parchment or foil. Season inside of squash with salt and pepper. Place squash, cut side down, on prepared sheet. Roast until tender, 1-1 1/4 hours. Let cool slightly.

Pulse ginger in a food processor until finely chopped. Scoop squash flesh into a food processor. Add sugar, with machine running, gradually add 1/2 & 1/2 and purée until smooth, adding more cream by tablespoonfuls if too thick. Season with salt, pepper.

Serves 8.