Calvados Apple Brandy Gravy Recipes

CALVADOS GRAVY

Calvados Gravy image

Calvados, an apple brandy, adds a sweet finish to this gravy. The neck and giblets roasted alongside the turkey add flavor to the drippings -- discard them in step 1 for a smooth gravy, or return them to the pan at the end for a giblet gravy.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 45m

Yield Makes 4 cups

Number Of Ingredients 5

Ingredients

Reserved roasting pan with turkey drippings, neck, and giblets from Dry-Brined Roasted Turkey or
1/2 cup Calvados or brandy
4 1/2 cups homemade Turkey Stock, or Chicken Stock, or store-bought low-sodium chicken stock
1/4 cup plus 2 tablespoons unbleached all-purpose flour
2 tablespoons unsalted butter

Steps:

Strain drippings from roasting pan through a sieve, and press to extract liquids; reserve pan. (Shred neck meat and chop giblets if making giblet version, step 4; otherwise, discard.) Pour drippings into a glass measuring cup or a fat separator. Let stand until separated, about 10 minutes. Pour off fat.
Place pan on stove across 2 burners. Add Calvados. Bring to a simmer over medium-high heat. Cook, scraping up brown bits and stirring constantly with a wooden spoon, for 2 minutes. Add reserved drippings and 4 cups stock; bring to a simmer.
Meanwhile, whisk together remaining 1/2 cup stock and the flour until smooth. Slowly whisk stock-flour mixture into pan. Simmer until gravy is reduced by half and coats the back of a spoon, 10 to 12 minutes.
Remove from heat. Add butter, and swirl pan until butter melts. Strain gravy through a fine sieve; discard solids. Return shredded meat and chopped giblets to gravy if desired. Serve immediately or keep warm over low heat.

CALVADOS (APPLE BRANDY) GRAVY

Calvados (Apple Brandy) Gravy image

Make and share this Calvados (Apple Brandy) Gravy recipe from Food.com.

Provided by Outta Here

Categories Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon sugar
1/2 cup apple cider
1/4 cup calvados (or apple jack)
1 1/4 cups low sodium chicken broth
1 teaspoon lemon juice
1/2 teaspoon salt (optional)
1/4 teaspoon ground nutmeg
2 tablespoons water
1 1/2 tablespoons cornstarch

Steps:

Place the sugar in a medium-size heavy saucepan. Place over medium heat, and cook until sugar is golden (do not stir).
Carefully add cider, stirring constantly (mixture will bubble vigorously).
Stir in brandy; cook 1 minute.
Add broth, lemon juice, nutmeg and salt.
Combine water and cornstarch, stirring with a wire whisk; add to the gravy. Bring to a boil and cook 1 minute, stirring constantly.

Nutrition Facts : Calories 36.7, Fat 0.5, SaturatedFat 0.2, Sodium 22.9, Carbohydrate 7, Fiber 0.1, Sugar 3.3, Protein 1.5

CALVADOS CRèME ANGLAISE

Calvados Crème Anglaise image

Classic crème anglaise gets a cozy update with a splash of Calvados apple brandy. Use it with a simple caramelized apples and vanilla Cognac crepes for a comforting dessert.

Provided by Cucina Casalingo

Categories Dessert

Time 25m

Yield 2 cups

Number Of Ingredients 6

Ingredients

2 cups light cream or 2 cups half-and-half
1 vanilla bean, cut lengthwise and scraped out
2 eggs
1/2 cup granulated sugar
1 tablespoon calvados
2 teaspoons calvados

Steps:

In a medium saucepan, heat the half-and-half and the vanilla bean to just a simmer, and then immediately remove the pan from the heat.
In a separate bowl, whisk the eggs and the sugar until they are smooth and add a small bit of the hot vanilla cream, stirring constantly.
Immediately transfer the warmed egg mixture back into the hot cream and continue whisking until they are completely incorporated.
Heat the mixture over low-medium heat, stirring constantly, until it reads 170 degrees on a digital candy thermometer or is thick enough to coat the back of a spoon.
Remove from heat, stir in the Calvados, and chill the custard completely before serving it.

Nutrition Facts : Calories 735, Fat 51.3, SaturatedFat 30.4, Cholesterol 369.9, Sodium 166, Carbohydrate 59.2, Sugar 50.7, Protein 12.8

CALVADOS APPLESAUCE

Calvados Applesauce image

Categories Sauce Liqueur Fruit Side Quick & Easy Apple Winter Chill Simmer Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 6

Ingredients

1 lb Gala apples
1/2 cup water
1/2 cup sugar
1/2 teaspoon finely grated fresh lemon zest
1/8 teaspoon cinnamon
2 tablespoons Calvados

Steps:

Peel and core apples, then cut into 1-inch pieces. Bring apples, water, sugar, zest, and cinnamon to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 minutes.
Remove lid and simmer until most of liquid is evaporated, 5 to 10 minutes. Add Calvados and simmer, stirring occasionally, 1 minute. Mash apples with a potato masher or a fork to a coarse sauce, then cool.

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