This one simple thing seems to be the bane of many people's holiday existence. So I wanna talk about it. I don't have a recipe so much as some advice on the subject.
To make a meat gravy there are two types.... Flour gravy and cornstarch gravy. I used to be a flour gravy girl but it gave me nothing but fits and lumps! So, I switched to cornstarch and have been true ever since.
Ok, first with flour. You have to really mix it up with some water or broth to start with, cold to lukewarm, ny warmer and you risk cooking the flour and turning it to lumps. This means straining and hassles and no fun. Like I said, I don't do this anymore but feel free to try. The alternative is to make a roux with flour and fat then add the liquid to it. Again, you do you.
Me? I make a slurry with a couple tablespoons of cornstarch and some water. Slowly add it to the hot liquid while stirring and watch the magic. I find that cornstarch thickens faster than flour but will admit that flour seems to 'hold' better than cornstarch when reheating.
The basics of what I do is add all the drippings from the bottom of my pan to a cup of hot broth on the stove. Heat it up add, salt, pepper and some Bell's (if it's poultry) and then mix in my slurry. Cook it for 5 to 10 minutes until thickened. Taste as you go, adjust as needed. I know some people strain off the fat from the drippings but honestly, That is where most of the flavor is and it's a holiday, splurge a little.
I do have some gravy recipes that you can make without having to make a roast or cook a bird. I'll get to them another time.
Showing posts with label Sides. Show all posts
Showing posts with label Sides. Show all posts
Tuesday, November 26, 2019
Monday, November 25, 2019
Squashes
I love a variety of squashes and sadly my favorite is rarely found here in Germany, acorn squash. So I make do with what I can find; butternut and hokkaido pumpkin.
Squash is pretty simple really.
Butternut: I prepare this one of two ways. The first is to cut it in half lengthwise and scoop out the seeds (you can roast them just like pumpkin seeds) butter it, and bake it. You can stuff the open hole with a multitude of things from regular stuffing to chopped apple with nuts and brown sugar. Throw it in a 375° oven until fork tender 45 min to an hour.
Or, peel it, chop it and boil it in salted water for 1/2 hr to 45 min until it is tender. Drain WELL! Mash it with a masher or a fork, add butter and salt, serve
Hokkaido: Can be prepared the same, though you can also cut off the top and stuff it 'whole'. The skin of this pumpkin is quite thin and delicate. You can just go ahead and mash it and eat it if you like. It is great for soups in this way because you don't need to peel it.
Acorn squash if you can get them! I split mine in half (lengthwise, saying it because if I don't someone will either ask or try it the other way and complain that the halves wont sit in the baking pan. Let's use some common sense people). Butter it and lightly sprinkle with brown sugar and some spice (poudre forte, cinnamon, nutmeg, mace, clove, etc...). Bake until fork tender, scoop the flesh out of their shells, mash and serve.
Blue Hubbard: I have never tried baking it though I suppose you could. Normally these babies are big so I just peel and boil them. Serve them well drained and mashed with butter and salt.
Squash is pretty simple really.
Butternut: I prepare this one of two ways. The first is to cut it in half lengthwise and scoop out the seeds (you can roast them just like pumpkin seeds) butter it, and bake it. You can stuff the open hole with a multitude of things from regular stuffing to chopped apple with nuts and brown sugar. Throw it in a 375° oven until fork tender 45 min to an hour.
Or, peel it, chop it and boil it in salted water for 1/2 hr to 45 min until it is tender. Drain WELL! Mash it with a masher or a fork, add butter and salt, serve
Hokkaido: Can be prepared the same, though you can also cut off the top and stuff it 'whole'. The skin of this pumpkin is quite thin and delicate. You can just go ahead and mash it and eat it if you like. It is great for soups in this way because you don't need to peel it.
Acorn squash if you can get them! I split mine in half (lengthwise, saying it because if I don't someone will either ask or try it the other way and complain that the halves wont sit in the baking pan. Let's use some common sense people). Butter it and lightly sprinkle with brown sugar and some spice (poudre forte, cinnamon, nutmeg, mace, clove, etc...). Bake until fork tender, scoop the flesh out of their shells, mash and serve.
Blue Hubbard: I have never tried baking it though I suppose you could. Normally these babies are big so I just peel and boil them. Serve them well drained and mashed with butter and salt.
Thursday, November 21, 2019
Cranberry Sauce
Honestly this is just the worked out ratio from the Ocean Spray recipe on their bag of cranberries. It is tried and true!
3 oz Cranberries
1/4 c Water
1/4 c Sugar
Place water and sugar in a heavy bottomed pan
Bring to a boil
Add Cranberries (washed and picked through)
Return to a boil
Reduce heat and gently boil for 10 min, stir occasionally
If you like whole berry, more like a compote, just cover and cool, refrigerate until serving
If you like it smoother, use a stab mixer or blender to get the consistency you desire, cover and place in refrigerator until cool and time to serve
I make this a day or two ahead of time. It lasts for a good while too.
If you are of the liking you can sub a bit of the water for Orange juice and add a bit of peel
You could also add spices to it if that is your thing (cinnamon, clove, nutmeg etc... if using whole spices strain them out before cooling and or blending)
3 oz Cranberries
1/4 c Water
1/4 c Sugar
Place water and sugar in a heavy bottomed pan
Bring to a boil
Add Cranberries (washed and picked through)
Return to a boil
Reduce heat and gently boil for 10 min, stir occasionally
If you like whole berry, more like a compote, just cover and cool, refrigerate until serving
If you like it smoother, use a stab mixer or blender to get the consistency you desire, cover and place in refrigerator until cool and time to serve
I make this a day or two ahead of time. It lasts for a good while too.
If you are of the liking you can sub a bit of the water for Orange juice and add a bit of peel
You could also add spices to it if that is your thing (cinnamon, clove, nutmeg etc... if using whole spices strain them out before cooling and or blending)
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