This Thanksgiving, make sure your carrots are dressed for the occasion.

This simple maple glaze spiked with whiskey is thick enough to cling, but not so sweet to be cloying.

When cooking with maple syrup, look for Grade B, which is darker, more flavorful and less expensive than the Grade A sold for pancakes.

Maple Whiskey
Glazed Carrots
Start to finish: 25 minutes
Servings: 6 to 8

1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup maple syrup (preferably Grade B)
1 clove garlic, minced
1 teaspoon fresh rosemary leaves
1/4 cup whiskey
2 pounds carrots, peeled and cut into rounds or thin sticks
In a small saucepan over medium, combine the mustard, salt, black pepper, maple syrup, garlic and rosemary. Bring to a simmer and cook for 5 minutes.
Remove the pan from the heat and slowly stir in the whiskey. Return the pan to the heat and simmer for another 10 minutes, or until thick and syrupy.
Set aside but keep in a warm place.
Bring a large saucepan of water to a boil. Add the carrots and cook until just tender, about 5 minutes.
Drain the carrots, then return them to the saucepan. Add the glaze and toss gently to coat.

Bobby's Whiskey Chicken Cordon Grill is an interesting twist on the classic cordon bleu chicken that uses a double shot of whiskey to boost flavors. (Photo by Pam Brandon)

The divas love a grill master who plays with his food — and this cheesy version of classic chicken cordon bleu is the creation of our pal Bobby who’s king of the ’cue in his back yard. His secret ingredient: a tease of whiskey to notch up the flavors.

Serve on crusty bread with a slice of fresh tomato, lettuce and a dollop of mayo or a good ol’ Southern side of macaroni salad and a slice of dill pickle. Don’t forget the sweet tea. Or a cold brewski.

Bobby’s Whiskey Chicken Cordon Grill
4 large boneless, skinless chicken breasts
1/2 cup Dijon mustard
1 tablespoon Worcestershire Sauce
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
Double shot of whiskey
4 slices provolone cheese
4 slice Swiss cheese
4 thin slices smoked ham

Rinse chicken breasts and pat dry; filet each breast to create two thin pieces (or gently pound to 1/2-inch thickness). Place chicken, mustard, Worcestershire sauce and whiskey in a resealable plastic bag and marinate in the refrigerator for 45 to 60 minutes.

Preheat grill or stovetop grill pan to high heat. Remove chicken from marinade and grill 3 to 5 minutes each side or until cooked through. As chicken finishes cooking, add slice of provolone, slice of ham, then slice of Swiss. Cover and cook until cheese melts.