*  Exported from  MasterCook  *
 
                              Gingersnap gravy
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cajun                            Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -------SEASONING MIX--------
    1      Teaspoon      Black pepper
      1/2  Teaspoon      Salt
      1/2  Teaspoon      White pepper
      1/2  Teaspoon      Ground ginger
      1/2  Teaspoon      Dried thyme leaves
      1/4  Teaspoon      Rubbed sage
      1/4  Teaspoon      Ground cayenne pepper
      1/8  Teaspoon      Ground cumin
                         ------MAIN INGREDIENTS------
    2      Tablespoons   Chicken, pork, or beef fat
    2      Tablespoons   Unsalted butter
      3/4  Cup           Finely chopped onions
      1/2  Cup           Finely chopped celery
      1/2  Teaspoon      Minced garlic
    6      Cups          Basic chicken stock
    1      Cup           Pan drippings from chicken
    8      Each          Gingersnap cookies
    1      Teaspoon      Light brown sugar, to taste
    1      Teaspoon      Ground ginger, 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”
 
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 Nutr. Assoc. : 0 0 0 0 631 1492 1302 272 491 0 331 0 999 274 619 342 334 0
                0 0

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