Friday, December 26, 2008

Glazed Carrots with Grapes & Walnuts - a la Williams Sonoma

I served these carrots with Christmas dinner. I'm going to write a few of the recipes down that I made, because they were sooooooo good. I made Cristina Ferrara's Pumpkin Chiffon Pie which was absolutely amazing (I made with the never fail pie crust which was also amazing), my creamy corn casserole, which I've already posted here, New Fashioned Apple Pie, Sausage Stuffing with sun dried tomatoes and apple, 7 layer salad with authentic French mayonnaise and pancetta, and my Mardi Grais Salad which I've also posted here.

Glazed Carrots with Grapes & Walnuts: 1 large bunch of carrots, I used almost a bag, peel, and cut up into circles, about 1/4 inch, 1/4 cup of unsalted butter, 1 cup of chicken broth (I used broth in a carton), 3 tbsp. of sugar, 1 cup of red seedless red grapes cut in half, 1/2 cup of chopped walnuts, salt and freshly ground pepper.

In a wide saute pan over high heat, combine the carrots, butter, stock or water, and sugar. Bring to a boil, then reduce the heat to medium-low. Simmer, uncovered, until the carrots are tender and the pan juices are reduced to a syrupy glaze, 8-10 minutes. Stir in the grapes and walnuts and season to taste with salt and pepper. Serve immediately.