Sweet Gravy Food

BAKED HAM WITH SWEET GRAVY

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place ham in a large roasting pan, cut-side down. Press brown sugar evenly onto ham. Pour apple into roasting pan and cover with a lid or aluminum foil.
• Bake in the preheated oven until ham is heated through, about 80 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Let ham rest for 10 minutes before transferring to a serving plate. Pour remaining pan juices into a saucepan.
• Combine flour and milk in a jar with a lid; shake until mixture is blended.
• Bring pan juices to a boil. Slowly whisk flour mixture into the saucepan until gravy is thick, about 5 minutes.

SWEET GRAVY

Steps:

• Whisk together the sugar and flour in a saucepan. Stir in the egg, then gradually mix in the milk until well blended. Bring to a boil, stirring constantly. As soon as it boils and becomes thick, remove from the heat and stir in the vanilla and butter. Spoon over biscuits or toast and enjoy!

ISLAND FRY CHICKEN WITH GINGER GRAVY

Steps:

• For the all-purpose seasoning blend: Stir together the cayenne, garlic powder, onion powder, salt, pepper, rosemary and thyme in a bowl.
• For the chicken: Season chicken with 2 tablespoons all-purpose seasoning and allow to marinate, refrigerated, for 24 hours.
• For the dredge: Bring oil to 350 degrees F in a deep-fryer.
• Stir together the flour, salt and pepper in a bowl and dip the chicken in the mixture to coat. Fry until golden brown, about 20 minutes. Set aside and keep warm.
• For the gravy: Blend the ginger in a blender with 1/2 cup water. Set aside.
• Add olive oil, garlic and onions to a saucepan on medium heat and saute until translucent and soft. Add stewed tomatoes and continue to cook for 5 minutes. Add chicken stock, 1 1/2 tablespoons all-purpose seasoning blend, thyme, bay leaf, Scotch bonnet pepper and 1 cup blended ginger (save the remainder for another use) and simmer for 30 minutes.
• Blend the flour with 1/4 cup water in a small bowl. Strain the gravy, then add flour mixture to thicken. Finish gravy with butter over low heat. Plate chicken with rice and peas, then spoon gravy over chicken and rice. Enjoy!

SWEET POTATO GRAVY

Steps:

• Make a dark brown roux, about 3 minutes.
• Add the onions and saute for 5 minutes, or until wilted.
• Stir in the garlic, pecans and water.
• Season with salt and cayenne. Bring the liquid to a boil.
• Add the sweet potatoes and blend to make the sauce smooth.
• Stir in the cane syrup and green onions.

SWEET AND SAVORY MASHED SWEET POTATOES AND GRAVY

Steps:

• Preheat oven to 400F.
• Cut sweet potatoes into 2 inch pieces. You can choose to peel yours, but I like the flavor and left mine on.
• In a large bowl, combine potatoes and peeled garlic with olive oil. Stir to coat evenly. There is no need to chop the garlic.
• Place on a foil lined rimmed cookie sheet and bake for 30-35 minutes.
• While it's baking, combine the three soups and water.
• Saute mushrooms in 1 Tbsp of butter until golden brown and most of the water has cooked off. Combine with gravy mixture.
• When potatoes and garlic are soft, transfer to a stand mixer or large bowl. Mix with 4 tbsp of butter and chicken broth. Add salt and pepper to taste.
• Pour gravy over potatoes and enjoy!

2BLEU'S SWEET CHICKEN AND GRAVY

Steps:

• Preheat oven to 400°F In a small bowl, mix the butter, garlic, and half of the thyme. Gently lift the skin from the chicken with your fingers and carefully slide some of the herbed butter underneath the skin. Spread remaining seasoned butter all over the outside of the chicken.
• Mix the honey, vanilla, salt, pepper, a other half of the thyme, and chicken broth in a microwave safe bowl. Microwave for 30 seconds or till warmed thru.
• Place the chicken into a roasting pan and pour the honey mixture over the chickens and into the pan. Cook for 1 1/2 hours or until the internal temperature reaches 165°F (Cover loosely with foil if the bird is browning too quickly.
• Remove from the oven. Drain pan to get the juices (broth) and return the chicken to the oven. Continue cooking to an internal temperature of 180°F.
• Using a spoon, skim off the excess fat from the broth. (You should easily have yielded 1 cup). Pour the broth into a saucepan on med-high heat and simmer for about 2-3 minutes.
• In a small bowl, mix milk and flour. Add to simmering broth along with the 3 tbsp of butter. Stir or whisk gently and consistently until thickened. Remove from heat to a gravy dish and top with the reserved sprig of thyme. Remove chicken from the oven and let sit about 5 minutes before serving with the gravy.

SWEET & SPICY CHOCOLATE GRAVY

Steps:

• Heat skillet or sauce pan over medium-low heat, add butter or bacon fat until melted.
• Sprinkle in flour slowly and whisk until smooth.
• Add chocolate and sugar, whisk until fully blended; cook 1-2 minutes, careful to not burn.
• Slowly add milk, whisk continuously to prevent lumps.
• Add vanilla, salt, and cayenne.
• Cook a few minutes until gravy thickens. Whisk in more milk for a thinner gravy.
• Serve over fresh buttered biscuits, pancakes, crumpets, toast, bacon, eggs (just about anything)!