GINGERSNAP GRAVY

Gingersnap Gravy image

Provided by Barefoot Beachcomber

Categories Pork

Time 45m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 18

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1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon ginger, Ground
1/2 teaspoon dried thyme leaves
1/4 teaspoon rubbed sage
1/4 teaspoon cayenne pepper, Ground
1/8 teaspoon cumin, Ground
2 tablespoons pork fat or 2 tablespoons beef fat
2 tablespoons unsalted butter
3/4 cup onion, Finely chopped
1/2 cup celery, Finely chopped
1/2 teaspoon garlic, Minced
6 cups chicken stock
1 cup pan drippings from chicken
8 gingersnap cookies
1 teaspoon light brown sugar, to taste
1 teaspoon ginger, Ground, to taste

Steps:

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.

Nutrition Facts : Calories 175.6, Fat 7.7, SaturatedFat 3.5, Cholesterol 17.4, Sodium 606.6, Carbohydrate 19.5, Fiber 0.9, Sugar 7.4, Protein 7