BEST GRAVY EVER

INGREDIENTS

2 tablespoons butter

2 tablespoons flour

2 cups turkey stock [or a combination of turkey drippings and stock to make 2 cups]

1 teaspoon corn starch

2 teaspoons water

DIRECTIONS

1. In a 10-inch skillet, melt butter over medium high heat. Whisk in flour, then allow to cook for 2 minutes until the roux begins to brown. Whisk. Cook for another 2 minutes until brown. Whisk. Cook for a final 1 to 2 minutes until roux is dark brown and fragrant.

2. Add turkey stock one tablespoon at a time, whisking vigorously to prevent lumps. Once a 1/2 cup of turkey stock has been added, whisk in the rest of the stock, and then allow gravy to come to a full boil, about 3 minutes.

3. In a small bowl, add cornstarch and water. Mix with a spoon until smooth. Whisk cornstarch slurry into boiling gravy, and allow to cook for 1 minute until gravy has thickened.

4. Season with salt and pepper. Pour into a serving dish. Serve.

OVEN-ROASTED TURKEY

YIELD: 1 12-14lb turkey, cut into pieces

FOR THE GRAVY

4 onions, quartered

4 carrots, quartered

8 celery ribs, quartered

8 dried bay leaves

4 tablespoons dried thyme leaves

4 tablespoons dried rosemary leaves

4 tablespoons white vinegar

1/2 cup olive oil

2 teaspoons kosher salt or 1 teaspoon table salt

1 teaspoon black pepper

2 cups turkey broth

1. Brine turkey parts the night before. (See Turkey Brine recipe) Rinse, pat pieces dry, and store in fridge until needed.

2. In a roasting pan, place onions, carrots, and celery ribs and rub with 1/4 cup olive oil. Add bay leaves, thyme, rosemary, salt, and pepper and sprinkle with vinegar. Grease a baking rack with non-stick spray and place over the roasting pan. 

FOR THE TURKEY

1/2 cup olive oil

1 teaspoon kosher salt or 1/2 teaspoon table salt

1 teaspoon ground black pepper

1 12-14lb turkey, cut into parts

1. Rub turkey pieces with olive oil. Coat with salt and pepper. Arrange pieces on the greased baking rack.

TO BAKE

1. Heat oven to 425 degrees F. Arrange one oven rack to the position with the exact temperature. If needed, an oven thermometer can help find the right place.

2. When the oven is heated, place the prepared roasting tray in the oven, then add the turkey broth (this omits spills when moving from the countertop to the oven). Close door.

3. Bake turkey parts at 425 degrees F for 30 minutes. WITHOUT OPENING THE OVEN DOOR, reduce temperature to 275 degrees F and bake for 2 to 2 and a half hours. Remove from oven and check for doneness: the dark meat registers 175 F and the breast meat registers 160 F on an instant read thermometer. Turn the oven temp to 375 degrees F and place the turkey back in the oven. Cook until golden brown, about 25 to 30 minutes. Remove turkey from oven and allow to rest at least 10 minutes before serving.

4. To make gravy, strain the roasted vegetables and turkey broth. Use in Best Gravy Ever. Serve.

HOT CHOCOLATE & COCOA MIX

 YIELD: 1 serving for a 12 ounce mug. This is a rich drink, so if it's too much, feel free to split it up into two 10 ounce servings and add more milk.

INGREDIENTS

12 ounces milk

6 tablespoons cocoa mix (see below)

1/4 cup semi-sweet chocolate chips

1/8 teaspoon vanilla extract

DIRECTIONS

1. In a small sauce pan over medium heat, warm the milk until bubbles form around the edges. Pour half into a 12 ounce mug. Return the remaining milk back over medium heat.

2. Add cocoa mix and chocolate chips to pot and whisk until smooth. Bring chocolate mixture to a boil and allow to bubble for 2 minutes while whisking to prevent a skin from forming. Turn off heat.

3. Whisk in vanilla extract and pour mixture into 12 ounce mug. Give the mug a quick stir to blend. Enjoy. [TIP: Do not scrap bottom of pan because the residue left behind is scorched and unappetizing.]

COCOA MIX

3/4 cup granulated sugar

1 tablespoon cornstarch

1/2 cup cocoa powder (any kind is fine)

1/8 teaspoon table salt

Combine in an air tight container, seal, and shake. Can be kept in a cool, dry place for 3 months.

CHOCOLATE CAKE

Yield: 1 9-in cake

INGREDIENTS

6 tablespoons unsalted butter, softened

3/4 cup firmly packed dark brown sugar

1 large egg

1 large egg yolk

1 teaspoon vanilla extract

1/4 cup buttermilk, warmed to room temperature

1/2 cup brewed coffee, boiling

1/2 cup Dutch-process cocoa powder

1 cup all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon table salt

DIRECTIONS

1. Bloom the cocoa in coffee and allow to cool to room temperature. Heat oven to 350°F. Line the bottom of an 9-inch square cake pan with parchment paper, and either butter the parchment and exposed sides of the pan, or spray the interior with a nonstick spray. 

2. In a large bowl, use a hand mixer on medium speed to beat the butter until smooth, then add brown sugar and beat until fluffy; scrape down bowl. Mix in the egg and egg yolk one at a time, then vanilla and beat until combined. Add the buttermilk and cooled cocoa-coffee mixture and mix again. Scrape the bowl well and don’t worry if the batter looks uneven. Place flour, baking soda, baking powder, and salt in a sifter and shake it over the batter. Mix on low speed until just combined.

3. Scrape down bowl a final time. Scoop batter into prepared pan and smooth flat. Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5 to 10 minutes in cake pan, then flip out onto a cooling rack to completely finish cooling before frosting.

YEASTED WAFFLES

YIELD: 7-8 Belgian-style waffles

Note: Use a very large mixing bowl to make this recipe because the batter will double in size as it rises.

Night Before:
1/3 cup warm water, 100 degrees F
1 teaspoon active-dry yeast
1/2 cup butter
2 cups whole or 2% milk
1 teaspoon salt
1 tablespoon brown sugar
3 cups all-purpose flour

The Next Day:
2 large eggs
1/2 teaspoon baking soda
1 teaspoon vanilla extract

The night before and in a large bowl, combine the yeast and water and let stand for a few minutes.  During that time, combine butter and milk in a small pot and heat over low heat until the butter  starts to melt. Turn off the heat and allow to cool to lukewarm. (The butter will finish melting.) Whisk the yeast into the water to make sure it dissolves, and then whisk salt and brown sugar into the dissolved yeast mixture. Whisk in the melted butter and lukewarm milk. Add the flour all at once and whisk until a thick, lumpy dough forms and there is no more visible flour.

Cover the bowl with a plate or plastic wrap and let it sit on the counter overnight. The batter will double as it rises.

The next morning, use a whisk or electric mixer to beat the eggs, baking soda, and vanilla extract into the batter until completely combined.

Make the waffles according to your waffle maker's instructions, cooking until the waffles are golden-brown. Cooking time will vary with your waffle maker, but it is typically 4 to 6 minutes. (Adjust dial to medium-dark. Add 2 1/2 ice cream scoops to the griddle. To ensure fluffier waffles, flip the waffle maker upside down and allow to cook for 5 minutes total.)

Waffles are best if served immediately, but re-heat well in the toaster. Leftovers can be kept refrigerated for up to a week. Leftover waffles can also be frozen for up to 3 months and defrosted before toasting.

NOTE: Don't skimp on warming the ingredients the night before. Doing so will create a fluffier batter.