Recipe of Gingersnap Gravy - Food Recipes

-- Extracted from Meal-Master (tm) v8.01 --

Title: Gingersnap Gravy
Categories : Cajun, Sauces, Beef, Pork/ham
Serving size: 6 servings -------------------------------SEASONING MIX------------------------------- 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, 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" -----