Molasses Red-Eye Gravy
Ingredients
1/4 cup butter
1/4 cup shallots, minced
1/2 cup flour
5 cups turkey or chicken stock, hot
1/2 cup coffee
2 tablespoons molasses
Kosher salt and pepper to taste
Directions
To make roux: Heat a sauté pan over medium heat and add butter. Sauté shallots until tender, about 6 minutes. Sprinkle in flour until the mixture looks like wet sand. Allow roux to cook, stirring constantly, until it starts to smell nutty, about 8 minutes.
Add stock and coffee, and bring to a boil. Scrape the bottom of the pan to get any stuck-on bits incorporated into the mixture. Simmer for 30 minutes, until thickened and well flavored. Add molasses and simmer 5 more minutes. Strain. Salt and pepper to taste. Serve with turkey.
Puree Blanc
Ingredients
1 small celery root or knob
1 large turnip
2 pounds Yukon Gold potatoes
1 pound parsnips
1 cup half-and-half
2 sticks butter
1/4 teaspoon black pepper
1 teaspoon kosher salt
Directions
Peel and then cut vegetables into 1-inch pieces and place into a deep pot. Cover with cold water and bring to a boil, cook until tender. Drain well and put vegetables through a food mill.
While vegetables are cooking, add salt and pepper to butter and cream in a skillet, and simmer until melted and thoroughly combined. Add this mixture to milled vegetable puree a little at a time until desired consistency is reached. Stir well to incorporate, salt and pepper to taste and serve.
Maple-Glazed Brussels Sprouts with Bacon and Candied Pecans
Ingredients
3 pounds brussels sprouts, trimmed
and halved
3 1/2 pounds bacon, minced
1/2 cup real maple syrup
1 cup whole pecans
1 tablespoon butter
2 tablespoons brown sugar
Kosher salt, cayenne pepper, and black
pepper to taste
Directions
Melt butter in a large sauté pan over medium-high heat and fry pecans until golden. Sprinkle with brown sugar and salt, cayenne, and black pepper. Turn off heat and continue to stir every few minutes until cool. (Pecan mixutre can be stored at room temperature in an airtight container for up to 6 months.)
Heat a very large sauté pan over medium heat and brown bacon. When crisp, remove bacon with a slotted spoon and set aside, leaving the fat behind in the pan. Add brussels sprouts and season well with salt and pepper. Sauté on high heat for about 5 minutes, then turn down the heat to medium low and cover. Steam until the Brussels sprouts are tender, about 10 minutes.
Remove lid and pour in maple syrup. Boil on high heat until liquid is reduced and thick. Toss in the candied nuts and reserved crispy bacon, check seasoning, and serve hot.
