Suzi's Blog

Perfect Easter Side Dish: Bourbon-Ginger Glazed Carrots from Edward Lee

It is Easter Sunday, a day devoted to the colors yellow and purple and orange. Oh, those are just the colors of heirloom carrots! If you are still hunting for an excellent side dish for your holiday meal, then this dish is just what you need. We made this for my birthday and we made…

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Amaretto Sour [with Bourbon!] from The Essential Bar Book by Jennifer Fiedler

Suzen surprises me, still. It’s a mere 29 ½ years, and she keeps expanding her consumption pattern, both solid and liquid. She was always fond of sensitive white wines. I don’t think her taste buds are declining, but she has developed this curious love for bourbon. Good bourbon. Really good bourbon. “Taste it?” she was…

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Bourbon Glazed Carrots from Kathleen Purvis

Carrots are an odd veggie. Yes, you can eat them raw, although it might challenge a weak crown in your mouth. Face it, carrots are dense and hard. So the tendency is to cook them long, often in the presence of lots of butter and sugar. The resulting product tastes just like dessert, soft and…

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Roasted Garlic and Bourbon Butter for Your Mashed Potatoes

There are, of course, and infinite number of ways to make mashed potatoes. But, there are rules. Rule One: use a hand masher and NEVER use a stand mixer. There is, it turns out, a distinct difference between mashed potatoes and wallpaper paste. Rule Two: be creative. Rule Three: just, just for one night, forget…

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