Tag: youtube gordon ramsay

Bourbon-Glazed Carrots – An Easter Side Dish that Really Shines

Before all you cardiologists out there start a petition
drive to have my channel removed from YouTube, let me add the following
disclaimer: These butter-soaked, bourbon-glazed carrots should be enjoyed no
more than twice a year.

Okay, now that we got that out of the way, I can go
ahead and tell you that this is, in my humble opinion, the greatest,
special-occasion carrot side dish of all time. Sweet, savory, and oh so glossy.

And yes, as unreasonable as it sounds, you do need bourbon
to make bourbon-glazed carrots. What happens if you just make this recipe and
use water instead of the whiskey? You get glazed carrots. Close, but no cigar.
By the way, in related news, bourbon also pairs very well with cigars. Anyway,
if you’re looking for a stellar, and very shiny vegetable side dish for your
Easter celebration, I hope you give these bourbon-glazed carrots a try. Enjoy!

Ingredients for 6-8 Portions:

1 stick (4-oz) butter

2 or 3 pounds carrots, peeled, cut into equal-sized pieces

1/2 to 1 tsp fine salt, or to taste

1/2 cup bourbon or any kind of whiskey

1/3 cup brown sugar

freshly ground black pepper and cayenne to taste

fresh thyme leaves to garnish, optional

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Pumpkin Cinnamon Rolls – The Least Scary Halloween Treat, Ever!

When I was asked to join some of my fellow foodies on
YouTube, to produce a video for a special seasonal playlist called “Halloween Sweet Treats,” I sat down and considered all the scary sweets
recipes in my repertoire. After several minutes of deep thought, I realized I
had nothing.

Not to sound like a curmudgeon, but sticking broken pretzels
into a marshmallow and calling it a “scary spider,” just isn’t my thing. So,
instead of trying to figure out how to make a chocolate truffle look like a
bleeding eyeball, I made a batch of pumpkin cinnamon rolls. They may not be
scary (what’s the opposite of scary?), but they are seasonal, and incredibly
delicious.

I used to joke that when Halloween/Thanksgiving time rolls
around, the only thing a chef has to do to make a recipe seasonal is to add
some pumpkin to it. Chili with a spoon of pumpkin stirred in? Halloween
chili! Dinner rolls with a spoon of pumpkin kneaded into the dough?
Thanksgiving dinner rolls!

Well, that’s exactly what I did here, and while it may be
formulaic, it also produced the best cinnamon rolls I’ve ever tasted. One key
is a nice soft, sticky dough. Be sure to only add enough flour so that the
dough just barely pulls away from the side of the bowl as it kneads.

You can certainly embellish by adding some chopped walnuts
or pecans to the cinnamon-sugar layer, but since I decided to garnish with
pumpkin seeds, I went sans nuts. Anyway,
despite not being very horrifying, these really would make a special treat at
any Halloween party. I hope you give these a try soon. Enjoy!

Ingredients for 16 Pumpkin Cinnamon Rolls:

(I used a deep 13 x 9 baking dish)

For the dough:

1 package of dry yeast

1/4 cup very warm water (about 100-105 degrees F.)

1/2 tsp white sugar

1/2 cup pure pumpkin puree (not pumpkin pie filling)

1/4 cup heavy cream (can sub milk, but cream is better)

1 tsp fine salt

1/4 cup melted butter

1/2 tsp vanilla extract

3/4 tsp pumpkin pie spice (or 1/2 tsp ground ginger and 1/4 tsp allspice)

1 large egg

1/4 cup granulated sugar

4 1/4 cups all purpose flour (divided), or as needed
(add enough flour
to mixer so that dough just barely pulls away from sides, and a very soft,
slightly sticky dough is formed)

*knead for at least 6-7 minutes

For the filling:

5 tbsp melted butter, brushed on rolled dough

3/4 cup packed brown sugar

1/4 cup of granulated sugar

2 tbsp ground cinnamon

*For the glaze:

1/4 cup room temperature cream cheese

1 cup powdered sugar

1/4 cup milk, or as needed

1/4 tsp vanilla extract, optional

*adjust glaze by adding more powdered sugar or milk to
achieve desired consistency

1/4 cup toasted pumpkin seeds to garnish

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Good and Gooder

Hello there! I wanted to share two cellphone shots I took this weekend, along with a couple of announcements. When I posted our watermelon agua fresca video last week, I got a bunch of comments on YouTube saying that cantaloupe makes an even better one. So, I had to immediately test one out, and…it’s a tie. Both melons make marvelous agua frescas!

Also, I’ve started playing around with the “cronut.” This croissant/doughnut hybrid has all the food fetishists in a tizzy, and I was encouraged by this first attempt. Not sure exactly when it might make its official appearance, but stay tuned!