Thursday, November 24, 2005

Turkey Gravy

For some reason it is something my mom is always fretting over, so I figured there have to be other people who have tiny panic attacks when it come time to make it. So here is my quick and easy gravy recipe.

Serves 4 to 8 people.


2 T butter
2 T flour
pan juices
garlic powder
onion powder
thyme (dried)
kosher salt

1. Melt 2 T. butter in a small sauce pan on medium to medium-low heat.

2. Add in 2 T. flour and whisk together til smooth.

3. Add in pan juices a little at a time, whisking as you go. Make sure the mixture is smooth each time before adding more.

4. Add in broth a little at a time until it gravy is a little thinner than your desired texture, whisking as you go.

5. Add in spices to taste. Whisk.

6. Turn up the heat a little and let the gravy reduce down to your desired thickness.

7. Done!

Sunday, November 20, 2005

Deep Fried Apples with Vanilla Ice Cream

This is a great "I can't believe I forgot dessert!" dish for the holidays or just an interesting twist on traditional apple pie. I wanted to create something that would be interesting and good and festive that wouldn't take very long and really could be made with things one normally has around the house especially around Thanksgiving (hence the beer batter!) so it could be whipped up without much fuss.

Serves 8


1 1/2 c. flour
1/4 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1 t. sugar

2 egg yolks
1/2 t. vanilla
1 12oz. beer (I used Sierra Nevada Pale Ale)

4 apples, peeled (if there is time) and cut into 1 1/2 cm wide slices, sprinkled with lemon juice to keep from browning

vegetable oil (canola or other oil can work too)

powdered sugar
vanilla ice cream
honey (optional)

1. Preheat oven to "warm" and put a plate or baking sheet inside. Put a double layer of paper towels on a separate plate next to the stove.

2. Mix flour, salt, cinnamon, nutmeg, and sugar together in a large bowl.

3. Make a well in the middle of the flour mixture. Put both egg yolks and the vanilla in the well and pour in a bit of beer. Slowly mix in flour with a fork.

4. Add the rest of the beer and mix everything together with a whisk until the batter is smooth and light.

5. Put 2 to 3 inches of oil in a pot on a burner set on high. Let oil heat up. (You will know the oil is hot enough by dropping in small amounts of batter. If the batter starts frying instantly it is at the right heat. As you continue be sure to remove the small stray bits so they don't burn and make the oil taste bad). When the oil is at the right heat turn the burner down to medium or medium-high.

6. Dip the apple slices in the batter and coat on all sides, then place 3 to 5 at a time in the oil (depending on the size of the pot) with a fork. Be careful not to splash! Let pieces fry until a light golden brown. Then remove from oil with a slotted spoon and place on the paper towels.

7. To keep the slices warm let them drain for a few minutes then transfer to the plate in the oven until they are all finished.

8. When the slices are all finished, sprinkle them with powdered sugar (or regular sugar if you don't have any powdered on hand). Divide among eight individual bowls with vanilla ice cream. Drizzle both with a little honey and enjoy!

Thursday, November 10, 2005

Pecan Romano Cookies

When I made my "Grilled Cheese Sandwiches with Apple, Prosciutto, and Honey Roasted Pecan Spread" my friend Christy tasted the spread alone and said, "This would make great cookies!" I experimented a bit and i think i came up with some unique, tasty cookies that will be especially handy around the holiday season. Let me know what you think!

Pecan Romano Cookies

makes about 2 dozen cookies


1 1/2c. ground honey roasted pecans
1/2c. plus 1/4c. finely grated romano cheese (plus extra for later)
1/2t. garlic powder
1/2t. ground ginger
2 T. olive oil
juice of half a lemon
1/2c. sugar
1/2 c. plus 6 T flour
3 T. very soft butter

1. Preheat oven to 375 F. Combine ground pecans and romano cheese in a large bowl.

2. Add garlic powder and ground ginger. Mix.

3. Add lemon juice. Mix. Add olive oil. Mix.

4. Add juice of half a lemon. Mix. Add sugar. Mix.

5. Add in 1/2c. flour and combine.

6. Mix in very soft butter. Add up to 6 T. flour so that batter sticks together and is smooth and shiny.

7. Take batter one teaspoon at a time and roll each teaspoon into a one inch ball in your hands. Balls should be three inches apart on the cookie sheet. When sheet is full, take the bottom side of a glass and squish each ball so it is about 2 inches across. Sprinkle each disc with some romano cheese.

8. Bake cookies for 8 minutes. Remove from oven (checking that they are done) and let cool on tray for two minutes before transferring to cooling rack.

9. Repeat steps 7 and eight with remaining dough.

Friday, November 04, 2005

Apple, Pear, and Persimmon Saute

i got tired of cluelessly looking at and reading about persimmons this time of year. They're so pretty and yet i have no idea what to with them, so i made this up after buying one at the store. It's a good side dish.

Apple, Pear, and Persimmon Saute


1 med apple, diced
1 med pear, diced
1 med persimmon, diced
4-5 thinly sliced pieces of deli ham (you could substitute prosciutto-- of course!)
1/2 T. butter
1 t. whole grain mustard (like grey poupin)
1/8 t. ground clove
1/4 t. nutmeg
1 t. minced garlic

1. Melt half of butter in pan over medium heat. Add garlic. When garlic started to sizzle, add the ham, shredding it with your hands into several pieces. Stir.

2. After two minutes add the diced apple, pear, and persimmon. Stir.

3. Drop in mustard, clove, nutmeg, and remaining 1/4T. of butter. Stir. Cover pan and let sit for six to eight minutes (apple should be easy to pierce with fork).

4. Sprinkle with salt to taste and serve as a side dish. Enjoy!