HAM WITH MAPLE GRAVY
Watch out when you make this dish, because the delicious aroma that comes from this ham gravy will be sure to create some big appetites. -Sue Ward, Thunder Bay, Ontario
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Combine 1/2 cup maple syrup and mustard; pour over ham. Pour apple juice into the roasting pan. Bake, uncovered, until a thermometer reads 140°, basting frequently, 1-1/2 to 2 hours. , Remove ham and keep warm. Transfer the pan juices to a saucepan. Combine cornstarch and water until smooth; add to saucepan. Bring to a boil; cook and stir for 1 minute or until thickened., In a large skillet, melt butter over medium heat. Add apples and remaining maple syrup. Cover and cook for 10-15 minutes, stirring occasionally. Slice ham; serve with apples and gravy.
Nutrition Facts : Calories 328 calories, Fat 9g fat (3g saturated fat), Cholesterol 103mg cholesterol, Sodium 2036mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 2g fiber), Protein 36g protein.
MAPLE-WHISKEY GRAVY
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h30m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Put the giblets and neck in a small saucepan of water over medium heat and bring to a boil. Turn the heat to medium low and simmer until the giblets are cooked, 45 minutes to 1 hour. Remove the giblets and neck, set aside and keep the water in the saucepan.
- In the turkey roasting pan (which should not have been cleaned!), add back 1/4 cup turkey fat. Sprinkle in the flour and whisk it into the fat to form a paste. If the paste is too thick or clumpy, add a little more fat. If it's too greasy, sprinkle in more flour. Whisk and cook the roux over medium-low heat until deep golden brown.
- Turn off the heat and add the whiskey, then turn the heat back on and whisk it in. Pour in the chicken broth, whisking the whole time, then add the maple syrup. Allow it to cook and thicken for several minutes, whisking occasionally. If the gravy gets too thick or if it's too salty, thin it with a little of the giblet water. If the gravy is too thin, just keep cooking until it thickens up. Taste, then add salt and plenty of black pepper. Chop the giblets and add them to the gravy. Remove as much of the neck meat as you can and add it to the gravy too. Serve immediately!
HOMEMADE BISCUITS & MAPLE SAUSAGE GRAVY
I remember digging into flaky, gravy-smothered biscuits on Christmas morning and other special occasions when I was a child. What a satisfying way to start the day! -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. In a large bowl, whisk flour, baking powder, sugar, salt and, if desired, pepper. Cut in butter and shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 1-in. thickness; cut with a floured 2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 15-17 minutes., Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. Stir in flour until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until sauce is thickened, 4-6 minutes. Stir in remaining ingredients. Serve with warm biscuits.
Nutrition Facts : Calories 371 calories, Fat 19g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 915mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 1g fiber), Protein 11g protein.
JANOS' MAPLE SYRUP GRAVY
Make and share this Janos' Maple Syrup Gravy recipe from Food.com.
Provided by MarraMamba
Categories Sauces
Time 25m
Yield 1 QUART
Number Of Ingredients 5
Steps:
- Place the grease in a heavy skillet over medium high heat. It will sizzle and spatter as the water cooks off leaving only the grease, this will take about 3-4 minutes. ( The 5 TBSP measurement refers to all the liquid taken from the roasting pan, this should yield about 3 TBSP grease after all the water has cooked out.).
- Stirring constantly add the flour to the hot grease to form a roux. Cook the roux over the heat about 5-7 minutes stirring constantly being careful not to burn the flour.
- Slowly stir in the maple syrup and then the chicken stock stirring constantly, being certain not to add any more chicken stock until the previous addition of stock is fully incorporated. At the beginning the gravy will be very thick and pasty, but as all the chicken stock is added the consistency will become smooth and slightly thickened.
- Simmer over low heat for about five minutes after all the chicken stock has been added. Correct seasoning with salt and pepper.
Nutrition Facts : Calories 639.6, Fat 11.9, SaturatedFat 3.1, Cholesterol 28.8, Sodium 1380, Carbohydrate 105.4, Fiber 0.6, Sugar 62.8, Protein 26.6
WESTWARD LOOK RESORT'S STRAWBERRIES FLAMBé
The Westward Look is a well known Tucson resort. John Simic, a chef there, shared this recipe with Tucson Citizen readers in the newspaper's May 15, 1986, "compliments of the chef" feature.
Provided by Mme M
Categories Dessert
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Slowly melt unsalted butter and brown sugar, forming a glaze.
- Slowly add orange juice, forming a smooth gel.
- Place strawberries into mixture and warm thoroughly, making sure all strawberries are covered with glaze.
- Add Galliano to the mixture and bring to simmer.
- Pour Grand Marnier into ladle and heat over flame.
- Ignite Grand Marnier and slowly pour flaming liquid over strawberries, producing a nice even flame. Keep pan moving.
- Spoon contents over ice cream. Keep pan moving and mixture flaming through entire process.
Nutrition Facts : Calories 625.4, Fat 35.2, SaturatedFat 21.9, Cholesterol 108.5, Sodium 107, Carbohydrate 77.3, Fiber 2.6, Sugar 70.7, Protein 4.9
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