Subj : 7/1 Nat Gingersnap Day 2 To : All From : Dave Drum Date : Sun Jun 30 2024 18:46:26 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Gingersnap Gravy Categories: Sauces, Chilies, Citrus Yield: 6 Servings MMMMM-------------------------SEASONINGS------------------------------ 1 ts Black pepper 1/2 ts Salt 1/2 ts White pepper 1/2 ts Ground ginger 1/2 ts Dried thyme leaves 1/4 ts Rubbed sage 1/2 ts Ground cayenne pepper 1/4 ts Ground cumin MMMMM---------------------------GRAVY-------------------------------- 2 tb Chicken, pork, or beef fat 2 tb Unsalted butter 3/4 c Fine chopped onions 1/2 c Fine chopped celery 1/2 ts Minced garlic 6 c Chicken stock (not broth) 1 c Pan drippings from chicken 8 Gingersnap cookies 1 ts Light brown sugar; or more 1 ts Ground ginger; or more Combine the seasoning mix ingredients in a small bowl and set aside. Melt the fat and butter in a large skillet over medium heat. When almost melted, add the onions, celery, and garlic; saute 5 minutes, stirring occasionally. Stir in the seasoning mix and cook 5 minutes more, stirring occasionally. Add the stock and pan drippings; bring to a boil over high heat and boil rapidly until liquid reduces to about 1 quart, about 25 minutes. Then crumble the gingersnaps into the stock mixture and whisk with a metal whisk until they are dissolved. Continue cooking 10 minutes, whisking frequently and making sure the gingersnaps are thoroughly dissolved. During this time, taste the gravy; if the ginger flavor is not pronounced add the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to taste. Strain the gravy. Makes 2-1/2 to 3 cups. From Paul Prudhomme's "Louisiana Kitchen" From: http://www.recipesource.com Uncle Dirty Dave's Archives MMMMM .... They are kind of weak on law but not at getting around it. --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .