Maple Soy Gravy Food

MAPLE SOY GLAZED CHICKEN THIGHS

Steps:

• Generously season chicken thighs with salt.
• Combine maple syrup, soy, hoisin, and apple cider vinegar in a small bowl or pyrek with pour spout and whisk with fork. Set aside.
• Heat olive oil in large skillet on medium high heat. Turn skillet so it's well oiled. Add chicken, smooth (or what would be skin) side up, to sear.
• Cook for 2-3 minutes before adding sauce and then flip chicken, smooth side down.
• Keep heat at medium-high and let sauce boil, cooking down. Cook for another 2-3 minutes before flipping to smooth side down.
• Keep cooking the glaze and chicken until most of the liquid has cooked off. Keep the chicken smooth side down so that the sauce carmalizes to the chicken.
• After another about 10 more minutres of cooking, or until the glaze has mostly cooked off and chicken has reached 165 degrees, remove from heat and serve immediately.

SOY AND CIDER BRINED TURKEY ON TOAST POINTS WITH MAPLE-SOY GRAVY

Steps:

• Combine 4 cups water with the apple cider, soy sauce, salt, maple syrup, peppercorns, bay leaves in the resealable bag (double bag to prevent against leaks), and add in the turkey. Chill overnight.
• To roast, preheat the oven to 350 degrees F. Arrange a wire rack on a rimmed baking sheet, and spray the rack with nonstick cooking spray.
• Remove the turkey from the brine, pat dry and arrange on the rack. Coat the skin with a little oil and sprinkle with salt and pepper. Roast until an internal thermometer reads 165 degrees F, about 15 minutes per pound of turkey or 45 minutes total. Remove from the oven and let rest with foil to cover until ready to carve.
• Melt the butter and when it foams, add the sage leaves and crisp them up as the butter browns. Remove the leaves and crumble. Toast the sliced bread in the toaster.
• Brush the toast with browned butter and top with sage. Cut the toast corner to corner. Slice the turkey and arrange over 2 toast points, top with Maple-Soy Gravy and serve with sides of your choice.
• Melt the butter in a saucepan and season with coarse black pepper. Whisk in the flour and whisk a few minutes until golden brown. Whisk in the stock, soy sauce, maple syrup and Worcestershire sauce. Reduce the heat to a low boil and cook until thick enough to coat the back of a spoon.

MAPLE-GLAZED TURKEY WITH GRAVY

Steps:

• Make turkey:
• Preheat oven to 425°F with rack in lowest position.
• Rinse turkey inside and out, then pat dry. Put turkey on rack in roasting pan and sprinkle turkey cavities and skin with 2 teaspoons salt and 1 teaspoon pepper. Fold neck skin under body, then tie drumsticks together with kitchen string and tuck wings under body.
• Add 1 cup water to pan and roast, without basting, 1 hour.
• Make glaze when turkey goes in oven:
• Place peppercorns in a small sealable bag or wrap securely in a kitchen towel, then crack with a rolling pin or bottom of a heavy skillet. Transfer to a small heavy saucepan and add syrup, then cook over medium-low heat until heated through. Remove from heat and let syrup steep until ready to glaze turkey.
• Glaze turkey:
• After turkey has roasted 1 hour, rotate pan and add 1 cup water to pan. Roast, without basting, 45 minutes more.
• Just before 45 minutes is up, pour syrup through a small fine-mesh sieve into a small bowl, discarding peppercorns.
• Brush turkey all over with syrup and continue to roast (if bottom of pan is completely dry, add remaining cup water) until an instant-read thermometer inserted into fleshy part of thighs (test both; close to but not touching bone) registers 170°F, 15 to 20 minutes more (total roasting time: about 2 hours).
• Carefully tilt turkey so juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan. Let turkey stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175°F).
• Make gravy while turkey stands:
• Straddle roasting pan across 2 burners, then add vinegar and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 2 minutes. Strain through cleaned fine-mesh sieve into measuring cup and let stand until fat rises to top. Skim off and reserve fat. (If using a fat separator, strain pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measuring cup, reserving fat.)
• Heat 6 tablespoons reserved fat (if you don't have enough fat, substitute butter) in a heavy medium saucepan and whisk in flour. Cook roux over medium heat, whisking, 5 minutes. Add pan juices and stock in a fast stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Stir in any turkey juices from platter and briskly simmer, whisking occasionally, until gravy is thickened, 10 to 15 minutes. Season with salt and pepper.

MAPLE-BOURBON GLAZED TURKEY AND GIBLET GRAVY

Steps:

• Remove giblets and neck from the turkey cavity, and set aside.
• 12 - 48 hours ahead of time, brine the turkey. In a large saucepan, bring 2 quarts water to a boil. Add salt and stir until dissolved. Set the thawed turkey in a vessel large enough to accommodate it, such as a large stockpot or a spotless plastic bucket, and pour in the remaining 1 1/2 gallons of cold water and the saltwater solution. Set in the fridge and brine 12 - 24 hours. When finished, carefully remove turkey from brine, drain cavity, and pat dry all over, including inside the cavity. Set turkey in roasting pan and set back in the fridge to dry at least 1 hour, or as long as 24 hours. The longer it dries, the crispier the skin.
• When ready to roast the turkey, preheat oven to 375 degrees F.
• Truss turkey by tying feet together and tying wings down with butcher's twine. (More on trussing here.) https://firstwefeast.com/eat/2013/11/how-to-truss-turkey-thanksgiving
• Place turkey breast side down in roasting pan and slide into oven. Cook 1 hour (1 1/2 hours for a larger bird).
• While bird roasts, combine glaze ingredients in a medium saucepan. Bring to a simmer over medium-high heat, stirring often, until mixture reduces by two-thirds. Once reduced, keep glaze warm over very low heat
• After 1 hour, brush maple-bourbon glaze all over the turkey's back and then flip turkey. To flip, set out two dishtowels and wear two oven mitts. Grab turkey on both sides using dishtowels and carefully flip end over end, rotating it so that the juices inside pour out the bottom of the cavity and not the neck. Keep hands, arms, and other body parts clear, because the liquid is scalding hot. After you've flipped the turkey, brush the breast, wings, and legs generously with the glaze. Slide into oven and roast 1 hour, brushing on additional glaze after 30 minutes.
• At the 2 hour mark, lower heat to 325 degrees F. Brush glaze over turkey every 30 minutes. Place a loose foil tent over any parts that are darkening too quickly.
• After 3 hours total cook time, check the temperature by inserting an instant-read thermometer deeply into the space between the leg and the bottom of the breast. Cook until the internal temperature reaches 165 degrees F, 3 1/2 - 5 hours total (the larger the bird, the longer the cook time).
• Once up to temperature, pull turkey from oven and rest 30 minutes. Carefully remove to a cutting board, grasping turkey from below so as not to disturb the glaze on the breast and legs.
• Meanwhile, make gravy. While turkey roasts, melt 2 tablespoons butter in a large saucepan over medium heat. Sauté shallots in butter until tender, about 5 minutes. Add liver and heart, and cook 5 minutes more. Stir in flour. Turn heat to low and add broth, a splash at a time, allowing gravy to re-thicken between additions. When the turkey moves to the roasting pan, carefully tip pan and carefully funnel pan juices into a tall jar. After a few minutes, the fat will settle on the top. Pour that off (as best you can), and gradually add 1 cup pan drippings to the gravy. Taste, and add salt, pepper, or a splash of white wine as needed. Gravy will thicken as it cools.
• To carve turkey, first remove trussing twine. Remove drumsticks and thighs by slicing through the skin that joins the thigh to the breast and cutting downward until you reach the joint. Push down on thigh to expose joint and then cut through it. Separate drumstick from thigh cutting at joint. Cut thigh meat away from bone and slice into serving portions.
• Next, remove wings by slicing through the joint, and then set them aside. To carve breast, cut slices from the sides roughly parallel to the center of the breast. Place meat on a platter and serve immediately.

EASY VEGAN BROWN GRAVY

Steps:

• In a medium saucepan, bring all ingredients EXCEPT thickener (arrowroot powder, cornstarch, or flour) to a boil, then reduce heat to medium and allow to simmer for approximately 5 minutes.
• In a separate small bowl, whisk together the thickener of your choice and water.
• After allowing the pot on the stove to simmer for 5-minutes, pour the thickener slurry in with other ingredients and begin to whisk immediately.
• As the gravy begins to thicken, continue whisking constantly until desired thickness is achieved. This will not take long. Then remove from heat.
• The gravy is ready to be poured over any and everything!

12-MINUTE OLD-FASHIONED HAM STEAK WITH MAPLE GRAVY

Steps:

• In a large frying pan, heat butter over medium heat until hot.
• Add ham steak, and heat for 4 to 5 minutes on the first side; flip and heat for 2 to 3 minutes on second side.
• Remove ham steak from pan; put on a plate and cover with foil to keep warm.
• Lower heat to low; add flour to butter and stir for 1 minute.
• Add water, maple syrup, Dijon mustard and soy sauce. Stir constantly, scraping up the bits from the bottom of the pan. Stir for 2-3 minutes or until gravy is thick and smooth,
• Add ham steak to gravy, and heat until desired temperature (approximately 2 to 3 minutes).
• Serve with warm biscuits.

CIDER-BRINED TURKEY WITH MAPLE-CIDER GLAZE

Steps:

• For the turkey brine: Heat the apple cider, brown sugar, salt, peppercorns, garlic, bay leaves, oranges, shallots, parsley, sage and thyme in a saucepot to dissolve the sugar and salt. Then let the mixture cool completely.
• Divide the turkey pieces between two 2 1/2-gallon resealable plastic bags or containers big enough to hold them. Add equal parts of the brine to the two bags. Let rest for several hours in the fridge, preferably overnight.
• Preheat the oven to 325 degrees F.
• Remove the turkey from the brine and pat dry. Rub the skin with oil and sprinkle with pepper. Set the turkey on a metal rack placed over a rimmed baking sheet and cook about 15 minutes per pound, or until an instant-read thermometer inserted into the thickest part registers about 165 degrees F. The temperature will go up 5 to 10 degrees as it rests.
• For the glaze: Place a small saucepot over medium-high heat. Add the apple cider, turkey stock, maple syrup, butter, peppercorns and orange rind. Bring the mixture to a light simmer and reduce by half. Baste the turkey every now and then during the last half of the cooking time.

CREAMY MAPLE PORK CHOPS

Steps:

• Mix orange juice and syrup until blended. Place chops and combined vegetables in separate shallow dishes. Pour half the orange juice mixture over ingredients in each dish; turn to evenly coat all ingredients. Refrigerate 20 min. to marinate.
• Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.
• Drain vegetables; discard marinade. Add vegetables to skillet; cook and stir 5 min. or until crisp-tender. Remove from skillet; cover to keep warm.
• Remove chops from marinade; discard marinade. Add chops to skillet; cook 5 min. on each side or until done (145°F). Transfer chops to platter; cover to keep warm.
• Add cream cheese and water to skillet; cook and stir 3 to 4 min. or until cream cheese is melted and mixture is well blended. Add vegetables; stir to evenly coat. Spoon over chops; top with bacon.