What's For Dinner? - Home for the Holidays
This luxurious tasting, mildly spicy soup has not a drop of cream in it. The secret to its richness is Glace de Canard Gold complemented with unsweetened applesauce. It's incredibly simple to make. If you have any left over bits of cooked duck, add them to the soup, as well.
Brining will reward you with an incredibly, moist, tender, flavorful turkey that will bring smiles to the faces of your friends and family and make second helpings a necessity. The process is simple, really--you just soak the turkey in brine overnight, roast it the next day, and let the feast begin!
We hold with the French of Alsace: they prepare their famed sweet and sour braised cabbage with duck or goose fat. Give it a try. It's the perfect vegetable partner for any holiday bird, and you can make it ahead and reheat it.
These beautifully seasoned, fork-tender shoulder lamb chops are simmered in a heady sauce redolent of vermouth, apricots, sage, tomatoes, and cinnamon. It was inspired by a dish from Spain's Mediterranean coast. The aromatic combination of ingredients harkens back to the Moorish culture that imparted many lush flavors to the international stew pot. Serve the chops on a bed of wide noodles or mashed potatoes.
Rather than serving the same old stuffing with your holiday turkey, try this fragrant couscous with dried cranberries and toasted pecans. It takes just minutes to prepare and will surely gather raves. The secret is More Than Gourmet's Glace de Volaille Gold mixed with a touch of orange juice for a flavor that gives just a hint of the bird's taste. If there are leftovers the day after, add diced turkey and toss with a mustard vinaigrette for a savory salad.
A rich, decadent sauce spiked with cognac and the sweet tang of dried cherries--marvelous over your best beef or veal roast.
During the winter holidays, and especially Thanksgiving, our large and extended family would return to our childhood home in St. Paul and celebrate a grand feast together. Great fun, great food, a lot of laughter and sometimes a bit of chaos in the kitchen. When it was gravy time, we all knew to step aside and concede the stove, the whole kitchen, to Grandma Chubby as she prepared her gravy. No distractions allowed - this was serious business! We're delighted to share our version of Grandma Chubby's turkey gravy, and we hope you enjoy it as much as we do. Happy Holidays.
Graisse de Canard Gold adds a special touch - a delicate flavor - to these festive potato balls. You can make them ahead and keep them warm in a slow oven.
Never again will left-over turkey be thought of as mundane once you feast on this delectable risotto. Sautéed white mushrooms and onions along with Arborio rice become creamy yet al dente as turkey stock is slowly stirred into this traditional Italian dish. Then add splash of white wine, diced turkey, Parmigiano and - here's where it's special - a final spoonful of white truffle oil. If you're in a flamboyant mood, you might shave on fresh white truffles. For the rest of us mortals, this is already a heavenly celebration that must be served immediately.
This rich and sophisticated sauce is the ideal complement to a standing beef rib roast or other cuts of beef, veal, or lamb.
Juicy venison chops with a crunchy, cracked pepper crust played against the taste of sweet venison meat and woodsy morels are definitely worth celebrating. With our Glace de Gibier, this heady sauce is ultra simple! Sautéed carrots and steamed broccoli florets, or Brussels sprouts, would nicely complement this luxurious dish.
This magical blend of caramelized balsamic vinegar and Glace de Veau Gold makes a contemporary drizzle of sauce that is clean and enticing to the palate.
Frankly, it almost doesn't matter what you put underneath this ambrosial sauce… Even if it won't make a silk purse of a sow's ear, the full-flavored combination of dried cherries, port, and Jus de Poulet Lié Gold certainly transforms mundane pork cutlets into celebrity fare. Serve this sauce with turkey, chicken, veal, or duck, as well.
A beautiful golden orange soup filled with the flavors of fall: pumpkin and spices with a hint of orange zest, and a savory note from the Gruyére. Cream makes it rich and smooth, and a garnish of chives and pumpkin seeds add color and crunch.
A whole turkey is grand for the holidays, but a juicy boneless turkey breast with delicious pan gravy is so easy and just the right size to savor any time of the year. As you slice the turkey, there's swirl of green herbs and Dijon mustard. Serve it hot or at room temperature.
A rich, satisfying soup to begin a fall or winter dinner with a terrific combination of flavors: roasted cauliflower, garlic, sour cream, and Gorgonzola with a swirl of walnut oil and a sprinkling of crunchy walnuts for a garnish.
Everyone loves a robust, aromatic sauce on roast beef, venison or veal. Our Merlot sauce adds a sophisticated flourish to all red meats and even the most mundane mashed potatoes. As a variation, substitute Marsala and diced white mushrooms with veal chops. That’s amore!
This luscious sauce is the perfect complement to any grilled or roasted cut of beef, pork, veal or game, including flavorful birds like squab. Serve it on a grilled steak, roasted tenderloin of pork, seared venison cutlets or pan-roasted veal chops. Your guests will be dazzled and you’ll celebrate how simple it is to prepare.
Our homemade-tasting gravy is foolproof, easy to make, and will surely win raves from your guests. It just doesn’t get simpler than this. Nor better.
No slowly roasting turkey with vegetables strewn about in the pan to help make the perfect gravy? No problem! Try our super easy method and you'll never worry about gravy again. You can even make it days ahead of time. The secret: our perfect turkey stock and vegetables roasted to caramel perfection in our Graisse de Canard.
No one can resist this do-everything condiment. We have friends who make vats of it for holiday gifts to serve on grilled steaks or chickens, over a baked potato, as a topping for grilled cheese sandwiches... or directly from the jar.
When artichokes and mushrooms are partnered with the palest veal, Glace de Poulet Gold adds just the flavor needed for the rich sauce without overpowering the other ingredients. This hearty dish gets better as it sits, so you can make it ahead. Double it for a crowd. Serve over buttered noodles, rice, or couscous.
With only a few ingredients in this soup, each must be the best you can find. Choose young, tender carrots, pure Fond de Poulet Gold, and high quality butter. A few spoons of rice, cooked with the carrots, thicken the soup into a smooth potion with a vibrant orange hue.
Studded with wild mushrooms and enriched with cream and our Demi-Glace Gold, this sauce complements grilled or roasted beef, veal, chicken, or other meats or poultry.
Chunky-smooth smashed potatoes add old-fashioned comfort to any meal. We've taken a somewhat modern approach by using Yukon Gold potatoes (or red bliss) and combining them with roasted garlic, Veggie-Glace Gold, some milk, and a minimum of butter. What's missing? A lot of fat and calories, but none of the taste and pleasure. Use this same method for other vegetables like turnips and cauliflower.
