| Thanksgiving Recipes |
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Turkey Gravy
Makes 4 cups
Ingredients:
1/2 cup melted butter
1/2 cup flour
4 cups chicken or turkey stock*
2 sprigs fresh thyme sprig
Pan drippings from roast turkey
Salt & ground black pepper to taste
How to make:
Start by making a roux with the melted butter and flour and hold to the side. In a saucepan bring chicken stock or turkey stock, thyme sprig and pan drippings to a boil. Reduce heat and simmer.
Whisk the reserved roux to simmering stock being careful to get rid of any lumps. Over low heat, cook the gravy for about 10 minutes until it has reached the desired thickness.
Season with salt and pepper to taste, strain to remove the thyme sprig and any unsightly "stuff" from the pan drippings and serve.
Apple Tart
(Makes 8 servings)
Crust
1 cup all-purpose flour
1 cup sugar
1 tsp. baking powder
¼ cup butter melted
1 egg, lightly beaten
1 tsp. vanilla extract
Filling And Topping
3 tbs sugar
3 tbs. butter
1 ½ tsp. ground cinnamon
2 eggs
4 apples, preferably McIntosh or Jonathan, peeled, cored
and cut in ¼" thick slices
½ cup apricot jam
Vanilla ice cream, optional
Preheat oven to 350 degrees. Butter 9" spring form pan. For crust, combine flour, sugar and baking powder. Stir in butter, egg and vanilla until dough forms. Press into bottom of pan. Bake 15 minutes or until set. Cool in pan on rack 10 minutes. Meanwhile, for filling and topping in pot over medium heat combine sugar, butter and cinnamon; cook until butter and sugar melt. Remove from heat. In medium bowl lightly beat eggs; slowly whisk in 1/3 of hot butter mixture until combined. Whisk egg mixture back into pot until combined. Over medium heat cook, whisking constantly, until mixture thickens slightly, 1-2 minutes. Remove from heat. Arrange apples in concentric circles over crust; pour custard mixture over. Bake 20-25 minutes or until apples are softened and custard is set. In small pot over low heat cook jam until melted; strain. Brush over top of tart. Serve with ice cream, if desired.
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