Valeries Sangria Recipes
VALERIE'S GO-TO GRAVY
Steps:
- Add the turkey stock and thyme to a saucepan over medium-low heat and bring to a simmer.
- Add the butter to a straight-sided saute pan and let melt. Add the flour and cook over medium-high to high heat, whisking frequently, until the mixture is light brown in color, 5 to 10 minutes (for a dark gravy, cook the flour to a deeper brown color). Add 2 cups of the warm stock, whisking constantly, and cook until the gravy thickens and bubbles. Add more warm stock if a thinner consistency is desired. Reduce the heat to low and add salt and pepper to taste (this will depend on how salty the stock is). Add a squeeze of lemon juice and taste again for seasoning. Keep warm until ready to serve, adding more warm stock as needed.
- Pour into a gravy boat and serve.
PEACH LEMONADE
Lemonade takes a trip south and is enhanced by the luscious juiciness of Georgia peaches. Easy enough to fix for a hot day and the blush color would be perfect for a spring brunch.
Provided by thedailygourmet
Categories Lemonade
Time 10m
Yield 9
Number Of Ingredients 6
Steps:
- Place sugar in a saucepan. Pour in 1 cup water. Turn heat to medium and stir continuously until sugar granules are dissolved. Remove from heat and let cool.
- Pour lemon juice into a pitcher. Pour in remaining 6 cups water.
- Place pitted peaches into a Vitamix® blender. Blend until smooth. Pour peach purée into the pitcher along with the simple syrup (dissolved sugar in saucepan). Stir to combine.
- Adjust to taste. Add garnish such as a slice of peach, ice, and serve.
Nutrition Facts : Calories 100 calories, Carbohydrate 26.5 g, Fiber 0.1 g, Protein 0.1 g, Sodium 6.7 mg
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