Basic Gravy - Turkey

1 cup dry white wine
1 to 3 cups low sodium chicken broth
4 Tbs. unsalted butter
1/3 cup all-purpose flour
kosher salt and black pepper

Strain pan juices into fat separator and let stand for 5 minutes. Pour juices into a measuring cup, leaving the fat behind.

Place pan over medium-high heat and deglaze the pan with the white wine. Pour into measuring cup with juices and add enough chicken broth for 4 cups of liquid.

Melt the butter in a large sauce pan and sprinkle with the flour, wisk to combine. Cook the roux, whisking frequently, until deep brown, 4 to 5 minutes. Wisk in the liquid and bring to a boil, reduce heat and simmer til thickened. Season with 3/4 tsp. salt and 1/4 tsp. pepper.

Recipe from Real Simple Magazine

Coffee Velvet Pie

Mom's favorite pie. Just like Grandma Parmer used to make.

1 envelope gelatin, 1 Tbs.
1/4 cup cold water
3 Tbs. instant coffee granules
1/3 and 1/4 cup sugar
2 egg yolks, unbeaten
1 1/2 cups milk
1 tsp. vanilla
2 egg whites
1/4 tsp. cream of tartar
1/4 tsp. salt
1/2 cup whipped cream
1 pre-baked pie crust, 9"

Combine gelatin and cold water in a bowl. In a saucepan, mix coffee, 1/3 cup sugar, and egg yolks over medium heat until mixture coats the back of a spoon (do not boil). Add mixture to gelatin and stir until dissolved. Then stir in vanilla and chill until slightly thickened.

Beat egg whites, cream of tartar and salt until foamy, gradually add 1/4 cup of sugar and beat to firm peaks. Fold egg whites into chilled gelatin mixture, then fold in whipped cream. Pour into pie shell and chill until firm.

Serve topped with whipped cream.

Little Recipes

For recipes that aren't large enough or complicated enough for their own post.

Honey Butter
1 lb. butter
1/4 cup honey
1/2 tsp. cinnamon
1/2 tsp. vanilla extract

Blend softened butter in stand or hand mixer with honey, cinnamon, and vanilla. Put in container or wrap in plastic wrap or parchment paper and refrigerate to firm up.

Whipped Cream
1 cup heavy cream, chilled
1 Tbs. sugar
1 tsp. vanilla

For machine mixing, mix slowly in chilled bowl until foamed. Increase speed to high and mix till doubled in volume and soft peaks form.

Cream of Tartar
To foam egg whites, add 1/8 tsp. cream of tartar per egg white if not using a copper bowl. Don't over mix.

Meatless Chili

1 1/2 cups canned white beans
1 1/2 cups canned black beans
1 1/2 Tbs. canola oil
1 tsp. fresh garlic finely minced
1 cup red onion, minced
1 red bell pepper, minced
4 tsp. chili powder
1/2 tsp. salt
1/2 tsp. cumin
1/2 tsp. oregano
large pinch cayenne pepper
3-14 oz. cans peeled tomatoes & liquid
6 Tbs. + 4 tsp. fresh chopped cilantro
8 tsp. sour cream
8 tsp. grated cheddar cheese

Rinse beans well, drain and reserve. Heat oil over medium-low, add garlic, onion, and bell pepper, saute for 5 minutes, stirring often. Combine chili powder, salt, cumin, oregano, and cayenne, sprinkle over vegetables and stir. Add beans, quartered tomatoes and liquid to pan, cover and simmer for 10 minutes

Remove from heat and stir in a 1/4 cup of cilantro. Top bowls of chili with 2 tsp. cheese, 2 tsp. sour cream, and sprinkle with cilantro.

Coffee and Cocoa Steak Rub

1 Tbs. finely ground coffee beans
1 Tbs. pure ancho or New Mexico chile powder
1 tsp. natural cocoa powder
1 tsp. granulated garlic
1/2 tsp. ground cumin
1/2 tsp. turbinado or brown sugar
1/2 tsp. ground fennel seed
1/8 tsp. allspice
4 tsp. Kosher salt
2 tsp. pepper
2 ribe-eye steaks

Combine all dry ingredients to make rub. Apply rub to steaks, cover and let sit at room temp. for 1 hour. Grill steaks.

Recipe from Fine Cooking Magazine

Coffe Rubbed Pork Tenderloin

1 Tbs. finely ground coffee, French roast
2 tsp. packed brown sugar
1 tsp. chili powder
2 tsp. Kosher salt
2 Tbs. extra virgin olive oil
2 1-lb. pork tenderloins

Combine coffee, brown sugar, chili powder, salt, and olive oil. Mix thoroughly. Rub mixture over pork and set aside.

Grill over coals till browned. Move away from coals and continue to cook until 140°-145°. Let rest for ten minutes, tented with foil. Slice pork and serve.

Recipe from Fine Cooking Magazine

Turkey Saltimbocca

1/4 cup all purpose flour
1/2 tsp. salt
1/2 tsp. dried sage, crushed
1/4 tsp. ground black pepper
4 turkey cutlets, 3/4 lb.
2 Tbs. vegetable oil
sliced cooked ham
sliced swiss or fontina cheese
1/4 cup dry white wine
1/4 cup reduced-sodium chicken broth
2 Tbs. Italian parsley for garnish

Combine flour, sage, salt, and pepper. Pound turkey cutlets to 1/4" thickness. Dip cutlets into flour mixture to coat.

Heat oil in non-stick pan over medium high heat. Add cutlets, cook till brown, about 2 minutes, turn over and top with a slice of ham and a piece of cheese. Add the wine and chicken broth and cook until browned, cheese melts, and sauce thickens.

Remove to platter and drizzle with sauce and garnish with parsley.