Roasted  Apple Gravy

Roasted Ontario Apple Gravy

Photo Credit: Produce Made Simple, Canada, 2019.

Add a natural sweetness to your holiday dinner by adding  apples to your gravy! Obviously the best part about turkey dinner is the gravy, so make the star of the table this roasted apple gravy! Also, for vegetarians and vegans who usually shy away from gravy, this recipe can easily use vegetable broth instead of chicken broth – so it can be enjoyed by everyone!

Recipe Adapted from
Ontario Apple Growers
2019

Yields About 3 cups

Ingredients:

3  apples, peeled, cored and cut into 6 wedges
2 celery stalks, cut into 1 inch (2.5 cm) chunks
1 small cooking onion, cut into 1 inch (2.5 cm) chunks
1 medium carrot, peeled and cut into 1 inch (2.5 cm) pieces
4 whole garlic cloves, peeled
2 tablespoons (30 mL) olive oil
1 teaspoon (5 mL) salt
1 teaspoons (5 mL) freshly ground black pepper
4 sprigs fresh thyme
1 sprig fresh rosemary
1/2 cup (125 mL) dry white wine
1/2 cup (125 mL) apple cider
1 bay leaf
2 cups (500 mL)  vegetable broth, plus more to thin if necessary

Directions:

Preheat oven to 400˚F (200˚C).

In a large bowl combine apples, celery, onion, carrot and garlic. Toss with olive oil, salt, pepper, thyme and rosemary to combine.

Spread onto a large roasting pan and roast in preheated oven until vegetables are golden and tender, turning once, about 30 minutes.

Transfer roasting pan to top of stove and stir in wine and cider over medium-high heat, scraping up any brown bits from bottom of pan.

Add bay leaf and vegetable broth and simmer until liquid is reduced by half, about 15 minutes. Let cool slightly. Remove bay leaf, rosemary and thyme stems.

Transfer to blender in batches and process until smooth, adding up to 1 cup (250 mL) of broth if gravy is too thick. Keep warm until ready to serve.

Cook’s Notes:

This recipe makes about 3 cups (750ml) of sauce, with 12 servings.

For best results, use Ontario Crispin, Empire or Russet apples, if available. Jonagold or Honeycrisp varieties also work well with this recipe.

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Braised Pork Loin

Pork Loin Braised with Mushrooms and Wine Recipe
Photo Credit: Greg DuPree, Food&Wine Magazine, 2019.
all-you-need-sm-300x225With the growing interest in Corsican wines we’re seeing these days, there’s also been an interest in Corsican food, which  is just as unique as the wines.  Corsica, is also known for some of the best  charcutiers in the world. These culinary artisans make traditional smoked hams with names like PanzettaLonzu, and Figatellu, from a native race of pigs (Nustrale) raised in semi-liberty i-wild n the mountains and eat a steady diet of chestnuts from the forests. The meat is then smoked over chestnut wood and the result is simply outstanding charcuterie with strong flavors and a texture that melts like butter.  

 


Rosemary Grapefruit Spritzers

 honey-rosemary-grapefruit-sodas-homemade-syrup-fork-knife-swoon-07
Photo Credit:Laura Bolton, Fork Knife Swoon,  2018.

 

Tart and fizzy honey rosemary grapefruit sodas combine a sweet and herbaceous rosemary simple syrup with fresh grapefruit juice and pure honey for a flavorful, naturally-sweetened homemade spritzer you will want to sip on all Winter long and well into the Summer months.

Recipe Adapted from
Laura Bolton
Fork Knife Swoon
August 2018

Ingredients:
For simple syrup (makes about 1-1/2 cups):
1 cup water
3/4 cup organic cane sugar
1/4 cup honey
1/4 cup fresh grapefruit juice

Directions:
To make the simple syrup:
Heat the water, sugar, honey, and grapefruit juice in a medium sauce pan over medium heat, stirring occasionally, until the sugar is dissolved, about 5 minutes.

Add the grapefruit zest and rosemary, and let gently simmer for another 5 minutes. Remove from the heat, and steep for up to an hour.

Strain through a fine-mesh sieve into a glass jar, and chill before serving. Can be made in advance, and stored in the refrigerator for about a week.

To serve, fill a highball glass with ice. Add the rosemary simple syrup and fresh grapefruit juice. Stir to combine. Top with soda/sparkling water.

Garnish with grapefruit slices and/or a sprig of rosemary. Serve and enjoy!

Bartender Notes:
The rosemary grapefruit syrup can be made in advance and keeps for about a week, which is ideal for doling out single servings, but can also be easily multiplied if feeding a crowd.

To make it alcoholic:
Add 1 shot of gin before topping with soda.

To make a rosemary Paloma Cocktail:
Add 1 shot of tequila and a big squeeze of lime to the rosemary simple and grapefruit juice.

To make it vegan:
Swap pure maple syrup or organic cane sugar for the honey.