From my friend Teri I learned the habit of jotting brief margin notes along with the date I made a recipe in my cookbooks. Noted variations and revisions are helpful when searching for inspiration for meals and besides, a perusal of recipe pages becomes a tour down memory lane. In my ancient and well-used copy of Fast Vegetarian Feasts by Martha Rose Shulman, Teri, with her typewriter printing, wrote, “Original, Tastey! The alcohol doesn’t all evaporate~~~~~TT, 3/84.
Martha Rose’s headnote says “carrots, like people, get a nice lift from vodka.”
½ pound carrots, sliced thinly on the diagonal (2 cups)
¼ cup vodka
1 tablespoon grated orange zest
½ teaspoon honey or agave syrup
1 teaspoon butter
Pinch of salt
Place the carrots, vodka, orange zest and honey in a medium saucepan. Cover and simmer over medium low heat for 10 minutes, until the carrots are tender when pierced with a fork. Toss in the butter and salt and serve.
Makes 4 side dish servings.