Every year, we attend a gathering of Pirates in Vallejo, California. We go for two reasons – the music (mostly a lively bunch of tipsy Irish Bands belting out their favorite Whiskey Songs) and the food. Kiddo really enjoys the battle of tall ships in the bay and we all love just being near the water. There’s something about being near the ocean that seems to connect with our souls.
One of my favorite “pirate plates” is the mesquite grilled Quail served over a bed of wild rice. One of my least favorite sides are the creamed spinach that also comes with the quail. While the spinach is colorful, there’s something about mass-cooked spinach that lacks flavor and texture. It’s sort of this bright blob of green on my plate.
I get it, I really do – the simplicity of the spinach. This is a gathering of pirates in Victorian times. The blob of spinach is fitting, although not very appealing. Recently, I wanted to recreate this plate, skipping the blob. That’s when I came across a very simple serving of carrots. These have flavor and are just as colorful as the spinach. Great with grilled quail, or roasted chicken. I’d even include them with a Thanksgiving Turkey, Christmas Capon or Easter Ham.
Honey and Cinnamon Carrots
16 oz Carrots, fresh or frozen sliced carrots
1/4 cup honey
2 tablespoons butter
1/2 to 1 teaspoon ground cinnamon
2 Cinnamon Sticks for garnish
Cook carrots according to package directions or as you normally cook your carrots, be in microwave, steamed or in a saucepan with a little water. Carrots should be tender-crisp.
Meanwhile, in a saucepan, heat the honey, butter and cinnamon until butter is melted; stir to blend. Taste and adjust cinnamon, if necessary, about 1/4 teaspoon at a time.
Drain carrots well; place in a warm serving bowl. Drizzle with honey mixture. Place a couple of sticks of cinnamon into the dish for garnish.
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