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Christmas Dinner Recap, Pinot Noir Gravy

Posted Jan 09 2010 12:00am

I thought I'd post a run-down of the complete Christmas dinner, as well as the recipe for the gravy I made. I wasn't going to make one, but last minute, I figured it would be a nice addition since the mashed potatoes I made weren't strongly flavored any way. I also thought it would help with any potential dryness in the meat (though the turkey was pretty tender and the pork was just slightly dry).


Sadly, one element of Christmas Dinner never made it to the table. I had the world's hardest, most inpenetrable butternut squash! I made one other dish, Cognac Chestnuts with Butternut Squash, but the squash just didn't cook in time. Everyone was waiting at the table (banging their forks and demanding food!!!), ready to eat, so I left them in the oven. It wasn't until I was hand-washing the china that I finally was able to easily pierce a piece of squash. Though I have to admit, I was secretly happy it didn't get served, I blissfully ate squash for the next 3 days!


Christmas Dinner Menu
Pinot Noir Gravy, recipe follows

Pinot Noir Gravy:
4 tbsp. butter
1/2 small yellow onion, grated
2 garlic cloves, finely minced
4 tbsp. flour
2 cups Pinot Noir
2 cups chicken/vegetable/turkey stock (pan drippings as well, if possible)
Salt and pepper
1 tbsp. minced fresh herbs (rosemary, tarragon, sage, thyme)

Melt butter in a saucepan over medium heat.
Add onion and garlic, saute' until softened, 2-3 minutes.
Season with salt and pepper.
Sprinkle in flour, whisk well, cook for 2 minutes.
Add pinot noir, reduce by half, whisk well.
Add stock, whisk well.
Bring to a simmer, taste and season.
Add more stock as needed for desired viscosity.
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