Gingersnap gravy
Yield: 6 servings ---
Ingredients:
- 1 ts Black pepper 1/2 ts Dried thyme leaves
- 1/2 ts Salt 1/4 ts Rubbed sage
- 1/2 ts White pepper 1/4 ts Ground cayenne pepper
- 1/2 ts Ground ginger 1/8 ts Ground cumin ------------------------------MAIN INGREDIENTS------------------------------
- 2 tb Chicken pork or beef fat 6 c Basic chicken stock
- 2 tb Unsalted butter 1 c Pan drippings from chicken
- 3/4 c Finely chopped onions 8 ea Gingersnap cookies
- 1/2 c Finely chopped celery 1 ts Light brown sugar to taste
- 1/2 ts Minced garlic 1 ts Ground ginger
Instructions:
to taste 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 flavour is not pronounced m 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"
