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overlapping layer. Add water and dot with 1 tablespoon of butter bits. Bring to a boil and cook over medium-high heat. Cover, reduce and simmer until just fork-tender ~ 5 to 8 minutes. Cut the ginger into very thin slices; then stack them and cut into very thin strips. Cut these strips crosswise into tiny dice. Remove the pan lid and scatter the minced ginger over the carrots. Add the honey and remaining butter. Raise the heat to medium-high and cook until carrots are glazed, stirring constantly. Season with salt and transfer to a serving dish.


Many Changing Seasonally

Come try our new Fall Menu!

Planning a reunion, rehearsal dinner or office party? Check out the Pub’s private and semi-private dining areas. Great for cocktail parties or sit-down meals. Consult with Chef Doug Kirby to create a custom menu that fits your taste and budget.

CREAMY POTATO GRUYERE GRATIN This is a lovely side for your Thanksgiving dinner. Guests always love the rich, creamy f lavor. 1 t. butter 1 garlic clove, cut into halves 3 cups cream 1-1/2 t. sea salt 1/8 t. ground nutmeg (freshly grated is best)

Great Food and Drinks in a Cozy Pub Atmosphere

410·822·1112 20 N. Washington St., Easton 79

November 2017 ttimes web magazine  

Tidewater Times November 2017