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Chef Tiffany Derry from Cupboard stops by Good Day to make three easy sides for your holiday meals.
Maple Glazed Baby Carrots
1 Tbs. extra-virgin olive oil
1 lb. carrots with their tops on, preferably baby carrots, peeled and stems trimmed to about 1/2 inch
1 Tbs. pure maple syrup
1 Tbs. unsalted butter
1/2 tsp. kosher or sea salt; more as needed
1/4 tsp. freshly ground black pepper; more as needed
fresh chopped parsley
Heat a medium pot of water over high heat to reach a rolling boil, add a pinch of salt. Add the baby carrots and cook until al dente, about 2 minutes. Grab a bowl and make an ice bath to shock the carrots. Remove carrots from the boiling water and shock.
In a large pan heat the oil over high heat. Add the carrots and cook, constantly stirring them, until they blister, about 2 minutes. Add the maple syrup, butter salt, and pepper and toss well to coat the carrots. Add the parsley and toss once more. Remove from the heat.
Bacon Bourbon Brussel Sprouts
4 Tbsp Butter
1/3 cup maple syrup
½ tsp salt
½ tsp black pepper
2/3 cup bourbon
1 pound slab bacon
15 brussel sprouts
Preheat oven to 375.
Combine the butter, maple syrup, salt, pepper and bourbon in a saucepan over medium heat. Whisk constantly to prevent burning, until butter is melted and all ingredients are well combined, about 5 mins.
In a sauté pan cook the bacon until crisp and set aside, saving the fat in the pan.
Bring a large pot of water to a rolling boil and add a pinch of salt. Add brussel sprouts for about 2 minutes until bright green and slightly tender.
Shock Brussels in an ice bath; once cooled cut in half. Heat the sauté pan with the bacon fat and add brussel sprouts, tossing back in the crisp bacon.
Finish with a little of the bourbon mixture and toss to coat the brussel sprouts evenly. Season with salt and pepper to taste. Serve while hot
Sauteed Kale Salad
1 large bunch Kale, washed and coarsely chopped
2-3 Tbsp Olive Oil
½ tsp crushed red chili flakes
2 cloves Garlic, minced
½ Red Onion, sliced
2 Tbsp Vinegar or Lemon Juice
Kosher Salt
Black Pepper
Heat oil in a large skillet and add the red onion and garlic. Cook for 2-3 minutes or until the onion is tender, add the chili flake and cook for 1 minute
Add kale, salt, pepper and vinegar and remove from heat, stir to mix well. Serve warm.
LINK: www.tiffanyderryconcepts.com/the-cupboard