I am very excited tell you about a new project I was invited to participate in called the Blogger C.L.U.E. Society. The CLUE stands for: Cook, Learn, Undertake, and Eat. I will be participating once per month with 17 other bloggers as we discover each other, our blogs, and undertaking each other’s recipes. That will expand our horizons and maybe help you to expand yours as well. This month I was given Aly M.Cleary’s blog: Cooking in Stilettos blog and tasked with finding something from her blog that I would like to see on my Thanksgiving table. I chose her wonderful recipe for carrots because we never get to have those – ever, much less for the holidays! First, let me tell you about Aly:
She lives in Philadelphia Pennsylvania with Jeffie the Junior Sous Pug (Wiggs the Sous Pug passed away) and Shadow the Sous Kitty “who supervises” all things culinary. Aly used to sit and watch her Bampa cook “the most amazing things” when she was a child. I was excited to read this because of course you all know I watched and learned from my Nana – so I felt we were already comrades although I must say, Aly’s culinary skills are far and away better than mine. It was fun getting to know someone through their blog by searching for some wonderful recipes to make. The one I REALLY wanted to make was Bampa’s Ciabatta Chestnut Stuffing – but the problem with that was finding chestnuts around me prior to last week. By that time, I had already made this wonderful carrot dish but to tell you the truth, I’m going to make it sometime during the holidays because it just sounds delicious!
Before we get into the simple and very tasty recipe, I want to invite you to visit ALL the links below – one of the bloggers wrote about me and made one of my recipes. I can’t wait to see who got me and if they liked the recipe once it was completed.
P.S. – I added the Cherries in myself, they aren’t part of Aly’s original recipe.
Honey Glazed Carrots and Cherries
Ingredients:
1 pound of baby carrots
2 Tablespoons Butter
2 Tablespoons Honey
1 Tablespoon Lemon juice
¼ Cup chopped Parsley
Salt and pepper to taste
I added ¼ dried cherries, soaked in 1 Cup of orange juice for an hour or so.
Directions:
Bring salted water to boil in a medium saucepan.
Add carrots and cook for about 6 minutes, or until tender.
Drain and return to saucepan.
Add butter, honey, pepper, and lemon juice.
Just after the butter melts, add the cherries.
Add until a glaze forms overall which is about 5 minutes.
Place in a dish and sprinkle with parsley for color and serve.
Isn’t this dish wonderful and simple yet elegant? Oh, it tastes so good. I had it all (almost) for lunch that day and I suspect they will be on our Thanksgiving table this year!
Honey Glazed Carrots and Cherries
Ingredients
- 1 pound of baby carrots
- 2 Tablespoons Butter
- 2 Tablespoons Honey
- 1 Tablespoon Lemon juice
- ¼ Cup chopped Parsley
- Salt and pepper to taste
- I added ¼ dried cherries soaked in 1 Cup of orange juice for an hour or so.
Instructions
-
Bring salted water to boil in a medium saucepan.
-
Add carrots and cook for about 6 minutes, or until tender.
-
Drain and return to saucepan.
-
Add butter, honey, pepper, and lemon juice.
-
Just after the butter melts, add the cherries.
-
Add until a glaze forms overall which is about 5 minutes.
-
Place in a dish and sprinkle with parsley for color and serve.
Recipe Notes
Isn’t this dish wonderful and simple yet elegant? Oh, it tastes so good. I had it all (almost) for lunch that day and I suspect they will be on our Thanksgiving table this year!
- Liz from That Skinny Chick Can Bake
- Kate from Kate’s Kitchen
- Christiane from The Mom Chef
- Debra from Eliots Eats
- Lisa from Authentic Suburban Gourmet
- Ramona from Curry and Comfort
- Janet from From Cupcakes to Caviar
- Christy from Culinary Diva
- Alice from A Mama Baby and Shar-pei in the Kitchen
- Azmina from Lawyer Loves Lunch
- Kelli from Kellis Kitchen
- Kim from Liv Life
- Susan from Create Amazing Meals
- Aly from Cooking in Stilettos
- Lea Ann from Cooking on the Ranch
- Kathy from Bakeaway With Me
- Anna from Anna Dishes
- Stacy from Food Lust People Love
I’m over at Weekend Potluck today – come on over and check it out!
Kelli, I’m SO glad you’ve joined us! And you’ve taken Aly’s terrific recipe to the next level with the addition of cherries. Perfect for the Thanksgiving table! xo
Thank you so much! I’m having a ball!
I’ve been following Aly for a while now and always love seeing her posts about the pets. They’re a hoot. I also love her food and think you made an awesome choice with the carrots.
Thank you so much – they were delicious and I’m really going to make them for Thanksgiving!
Hi Kelli, I’m Ramona from Curry and Comfort and also a member of the C.L.U.E. Society. I love a glazed carrot and your addition of cherries are like little jewels nestled in there. Just beautiful. I love having a lot of vegetables on my Thanksgiving table to give the kids a hint to eat more than just turkey and stuffing. 🙂 Looking forward to getting to know you and your blog better over the coming months.
~ Ramona
Delish recipe – and so perfect for the Thanksgiving Day holiday! Great selection. Glad to be part of the CLUE Society with you!!!
I always have baby carrots on hand and happen to have some dried cherries. Such a pretty dish.
It was very tasty and the honey/lemon was perfect!
Wow—I love that this has honey in it and the dried cherries was a genius addition, Kelli. So glad you became a part of CLUE!
What a gorgeous side dish, Kelli! So colorful and such great flavors! We don’t eat enough carrots either. This group is such fun and I can’t wait till I get to choose from your blog as well. I already have a few recipes in mind.
I love carrots and they always go so well with any meal…but would be perfect to serve along side your Thanksgiving turkey! They look so pretty!
Great to visit your lovely blog and am looking forward to visiting you quite often! Delighted to meet you through Blogger CLUE!
Hi Kelli! These carrots look so good, I think I’ll get a head start on Thanksgiving and do a practice run of this recipe this weekend. Thanks for sharing 🙂
Carrots are always one veggie I can count on my family to enjoy. Add honey?? Oh yes! I know these will be a hit!
Love the addition of the cherries! This sounds like one of those perfect dishes that dresses up for company but is just awesome served alongside a burger during the week.
First, so fun to meet you through CLUE and get to try some of your fantastic recipes. Your Aunt Irene’s Black Walnut Cake reminded me of something one of my grandmothers would have made. I love family recipes.
What a lovely recipe that zhooshes up the carrots a bit! The addition of cherry would give a nice punch and offset some of the sweetness from the carrots.
Have a fantastic evening!
these are my favorite ways to enjoy carrots!! 🙂 with a bit of honey, my mother used to make them this way and its really lovely! 🙂
Great job and looking forward to another month of Blogger Clue!!
Hi there friend! What a perfect side dish for Thanksgiving!!
Hey back at ‘cha! So glad to see you back up and going – my carrots would go great with your cran-apple toddies!
I’m not usually a carrot fan, but these look tasty enough to make me change my mind! (I look forward to many months of doing “Clue” with you! )