Cooking with Cash-Wa Episode 9 Making Sauce
FARGO, N.D. (Valley News Live) - Hard Cider Gravy
Yield: About 2 quarts
Look no further for a “twist” on traditional gravy. This recipe provides subtle hints of crisp apples and savory rosemary. Great to use on turkey, chicken, and pork roast.
· 1 tablespoon butter
· 8 garlic cloves, peeled, smashed
· 4 sprigs rosemary
· 16 oz hard cider (use fresh cider for non-alcoholic version)
· 4 cups chicken/turkey broth
· 1 stick (4 oz) butter
· ½ cup all-purpose flour
· Kosher salt and freshly ground black pepper
Add 1 T. of butter to the pan along with the garlic and rosemary. Cook, stirring, until fragrant, about 2 minutes. Adjust heat to keep garlic from getting too dark. Add the hard cider followed by chicken/turkey broth and bring to a boil. Reduce heat and simmer (low boil) until it is reduced by 1/3 (about 2½ cups, 20–25 minutes).
Meanwhile, make the roux by melting 4 oz of butter in a 2 qt saucepan. Add the flour and cook over medium-low heat stirring constantly, until mixture is a golden brown, 8–10 minutes. Remove from heat and set aside.
Once the broth has reduced, gradually start to whisk in ½ of the roux and bring to a boil. Reduce heat and simmer until flavors meld and stock is thickened, 15–20 minutes, season with salt and pepper. Add remaining roux little bit at a time until you reach desired consistency.
Strain broth using a fine-mesh sieve into medium bowl; discard solids. Transfer to serving container, cover, and keep warm.
Cranberry Hot Honey Glaze
Yield: About 2 cups
This sauce combines the best of both worlds to create a zingy sweet glaze for chicken wings, baked chicken, roast turkey, pork chops, pork roast, meatballs, meatloaf, carrots, cocktail franks, and even grilled/broiled shrimp or salmon. Keep your guests wondering what is in the “secret sauce”.
· 1/3 cup sriracha sauce
· 2/3 cup honey
· 2 Tablespoons soy sauce
· 1 can (14.5 oz) cranberry sauce (jellied or with chunks of cranberries)
Combine sriracha, honey, soy sauce, and cranberry sauce in a 4 qt. saucepot. Bring to a boil over medium-high heat while whisking. Reduce heat to low and let glaze cook for about 15-20 minutes or until it has thickened just a bit. Stir a couple of times to make sure the glaze is not sticking to the bottom of the pan.
Transfer glaze to airtight containers and refrigerate up to 5 days or freeze up to 2 months.
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