A taste of fall

October 29, 2014 12:11 PM

Giblet Gravy

Turkey Stock

Turkey neck bone, cut into 3 pieces

1 cup celery (chopped)

1 cup carrot (chopped)

2 cups onion (chopped)

1 bay leaf

Sprig of thyme

1 cup white wine

6 cups cold water

1 T. butter

Brown bones and mirepoix (celery, carrots, onions) in stock pot. Deglaze with white wine, allow to reduce by half. Add water, bay leaf, thyme and bring to a boil. Reduce to a simmer and cook 3 hours. Strain, chill, and reserve (can be made in advance)

Gravy

Minced liver & giblets (heart & gizzard) from 1 turkey (keeping liver and giblets separate)

3 hard boiled eggs (peeled & sliced)

4 T. butter

4 T. all purpose flour

4-5 cups of turkey stock

Melt butter and cook diced giblets only. Add flour whisking to make a roux. Cook until golden in color, 2-3 minutes. Add stock 1 cup at a time, whisking to incorporate. Check thickness after adding 4 cups of stock. (If too thick add more stock) Bring to a boil and reduce to a simmer. Add minced liver and simmer for 30-45 minutes (until raw flour taste is gone) Add egg and season with salt and pepper.

Vestavia baker Amy Jason’s Caramel Glazed Apple Cake

Cake

2 cups sugar

1 1/4 cups oil

3 eggs

3 cups flour

2 t ground cinnamon

1 t. baking soda

1/2 t. salt

4 granny smith apples, peeled and diced

1 cup walnuts or pecans, chopped

Beat sugar, oil, and eggs together. Add flour, cinnamon, salt, and soda. (Batter will be very thick.) Add vanilla, nuts, and apples. Pour into a greased and floured 10-inch Bundt pan. Bake at 350 degrees for 1 hour. Let cool in pan for 10 minutes; turn out onto cake plate.

Icing

1/2 cup butter

1 cup firmly packed light brown sugar

4 T. cream or milk

3 cups powdered sugar

1/2 t. vanilla extract

Melt butter on low heat; add brown sugar; cook over low heat 2 minutes, stirring constantly. Add cream or milk and continue cooking and stirring until mixture comes to a boil. Remove from heat, and add powdered sugar and vanilla. Thin with additional cream or milk if necessary. Pour slowly over warm cake. (This is a very generous amount of icing; if you have some leftover, save it for another dessert. It is delicious on ice cream.)

This cake gets better every day, especially if wrapped tightly in foil for several days. Freezes well.