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Jim always takes charge of the gravy-making. Pictured below is one of my favorite gravy boats, there is a space beneath the boat for a tea light that keeps the gravy warm on the dinner table. Servings: 8 (1/2 cup each) Fresh Turkey neck, giblets, and pan drippings from Roast Turkey 4 Tbsp. [...] Béchamel Sauce is a base for many Glen-Mor Restaurant recipes. We played with the proportions a few times to get the seasoning right, but our advice in the end, despite how much I hate to write the recipe cop-out… “salt and pepper to taste.” Servings: 2-1/4 cup sauce Fresh 2-1/4 cups milk 1 [...] Servings: 6 Fresh 12 oz. cranberries 1 orange Pantry 3/4 to 1 cup granulated sugar Prepare orange Quarter the orange and remove seeds. Chop orange and cranberries Use a blender or grinder attachment with on a mixer to coarsely chop the orange and cranberries. Make relish Add sugar to taste, starting with 3/4 [...] Homemade applesauce is so superior to store-bought that I try to always keep a homemade batch frozen for use in baking, desserts, or to serve with pork chops. Servings: 8-10 Fresh 5 apples, Macintosh or other red variety Pantry 1 Tbsp. ground cinnamon 3/4 cup granulated sugar Prepare apples Peel and core the [...] There is no butter in Apple Butter. The apples themselves along with sugar and spices are blended and simmered into a tasty spread that can be served on toast or muffins, added to oatmeal, melted over pecans, spread on sandwiches – and I’m sure there are many more ways to enjoy apple butter. Fresh [...] It is easier to clarify butter in larger quantities, at least 1/2 cup (one stick) at a time. A 1/2 cup of butter will yield 1/4 cup clarified butter. Servings: 1/4 cup clarified butter Fresh 1/2 cup (1 stick) unsalted butter Melt butter Melt the butter in a sauce pan over low heat. [...] I hope this is the first of many light-versions of classic New England recipes we develop for our cookbook. Some recipes leave little room for healthy modifications, like the upcoming onslaught of desserts to be posted on promptly given away to friends and co-workers. But when opportunity presents, I plan to take full advantage [...] |
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