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.

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Red Velvet Cake Jelly

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This past weekend, I went by my favorite wine store to pick up a bottle of burgundy for the braised oxtails dish that I as going to make. I found my favorite bottle, but my eye caught this wildly fabulous label that I have never seen before.

Red Velvet Wine by Cupcake Vineyards. I read the tasting notes on the  label :

“Red Velvet combines Zinfandel, Merlot, Cabernet Sauvignon and Petite Sirah. Each varietal adds distinct characteristics and lends structure, aroma and depth of flavor. We ferment each varietal separately before blending. Finally, a unique oak regime infuses creaminess. Experience a wine as rich, soft and elegant as red velvet. Our Red Velvet blend delivers over-the-top aromas of chocolate, deep dark blackberries and luscious red fruits that follow through to the palate. Finish with a hint of coconut and creamy mocha that shows unmistakable intensity and length.”

I absolutely love Red Velvet Cake. It is one of my favorite desserts. And with reading the wine’s tasting notes, I had an Ah-ha moment: This would make a great jelly! So I bought a whole case of the 2012 Cupcake Vineyards Red Velvet Wine. The merchant gave me an additional 10% off. Saturday was definitely  my lucky day.

I made the jelly and it turned out perfect. I am happy camper all the live long day!

If you like to try the  Red Velvet Cake Jelly, you can find it on-line at:

http://missjennysjellys.weebly.com/store/p58/Red_Velvet_Cake_Jelly_%2811_oz%29.html