November 2010

Do you want to know a secret? A crazy family secret we truly believe makes carrots taste better? It’s…the crinkle cutter. Originally, my mom was the only one in the family who had one. Then, one year for Christmas, it seemed everyone in the family should be armed with this special tool, so multiples appeared beneath the tree. It was quite possibly the same year all of us kids received mechanical banks, but I digress…

Carrying on this proud yet silly tradition, I find it difficult to prep carrots without crinkle cutting. Our little family joke is that more flavor gets in all the extra surface area created by the crinkles. HA HA HA!

Holiday carrots–a recipe from my old neighbor–are always a hit, holidays or not. So simple, so delicious and rather festive looking, too. I notice people going for seconds on this dish ALL THE TIME.

1 pound of carrots, peeled–and crinkle-cut (Dammit, weren’t you paying attention? That’s the secret to the whole recipe!)
10 dried apricots, diced
1/3 cup golden raisins
a few pats of butter
2 teaspoons light brown sugar
a couple dashes of cinnamon

Combine carrots, apricots and raisins; steam till carrots are tender. Toss with butter, brown sugar and cinnamon. Serve and wait for compliments. 🙂

It’s a marshmallow world in Katty’s Kitchen. Having recently discovered the deliciousness of brown butter, I had to try the classic Marshmallow Treats recipe with a twist.

What’s the twist? Not just brown butter, but cultured butter. I hadn’t heard of it previously, but did learn people sometimes buy it special for holiday baking…and heck, I was feeling a little special, so why not try? Plus it’s quasi-local, made from our neighbors to the north in Vermont. Allow me to introduce the butter that comes in a log…

Think butter is butter? Think again and try this. You’ll have plenty left after you make your Brown Butter Marshmallow Treats–even if you make two batches!


3 oz. cultured butter (please note, original recipe calls for just 2 oz., but let’s live a little)
10 oz. bag marshmallows
5 cups Rice Krispies
a little bit o’salt (’cause this kat likes a little salt with her sweet)–4 pinches, total

This is so easy, it should be a crime. Butter a 9-inch square pan.

Melt 3 oz. of cultured butter over medium-low heat in a large pot. After it melts, it will become frothy, then will start to turn brown, develop little flecks and smell nutty. Keep a close eye on it and stir, stir, stir.

When butter has browned, add two pinches of salt and stir in the marshmallows.

Did I mention the keyword is stir?

Yes, stir and stir and stir ’cause you don’t want it to stick and even if your arm feels like it’s gonna fall off, keep stirring until the marshmallows have completely melted. 🙂

Remove from heat, add Rice Krispies and stir till thoroughly incorporated. Press into buttered pan. I added two pinches of salt sprinkled over the top.

After your workout, you can have a Brown Butter Marshmallow Treat as your reward!

April Katt feigns disinterest in the pan of buttery treats above. You can tell they’re heavenly from the sunlight streaming in. HA HA!

Ready for your sweet treat? Here is one, still warm and chewy-ooey-gooey. Mmmmmmmmm!