Subj : 7/1 Nat Gingersnap Day 2
To : All
From : Dave Drum
Date : Sun Jun 30 2024 06:45 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Gingersnap Gravy
Categories: Sauces, Chilies, Citrus
Yield: 6 Servings
MMMMM-------------------------SEASONINGS------------------------------
1 ts Black pepper
1/2 ts Salt
1/2 ts White pepper
1/2 ts Ground ginger
1/2 ts Dried thyme leaves
1/4 ts Rubbed sage
1/2 ts Ground cayenne pepper
1/4 ts Ground cumin
MMMMM---------------------------GRAVY--------------------------------
2 tb Chicken, pork, or beef fat
2 tb Unsalted butter
3/4 c Fine chopped onions
1/2 c Fine chopped celery
1/2 ts Minced garlic
6 c Chicken stock (not broth)
1 c Pan drippings from chicken
8 Gingersnap cookies
1 ts Light brown sugar; or more
1 ts Ground ginger; or more
Combine the seasoning mix ingredients in a small bowl and set aside.
Melt the fat and butter in a large skillet over medium heat. When
almost melted, add the onions, celery, and garlic; saute 5 minutes,
stirring occasionally.
Stir in the seasoning mix and cook 5 minutes more, stirring
occasionally. Add the stock and pan drippings; bring to a boil over
high heat and boil rapidly until liquid reduces to about 1 quart,
about 25 minutes.
Then crumble the gingersnaps into the stock mixture and whisk with a
metal whisk until they are dissolved.
Continue cooking 10 minutes, whisking frequently and making sure the
gingersnaps are thoroughly dissolved. During this time, taste the
gravy; if the ginger flavor is not pronounced add the 1 tablespoon
brown sugar and the 1 teaspoon ginger or add both to taste. Strain
the gravy.
Makes 2-1/2 to 3 cups.
From Paul Prudhomme's "Louisiana Kitchen"
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
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... They are kind of weak on law but not at getting around it.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
