For this particular dinner, I served as my comfort side, garlic mashed potatoes with a unique cider gravy. Here are the recipes I used.
Garlic Mashed Potatoes with Thyme
Ingredients:
8 large Yukon Gold potatoes, peeled and halved
Kosher salt and black pepper
1 cup whole milk
1 cup heavy cream
4 tablespoons butter
1 head garlic, halved horizontally
12 sprigs fresh thyme
⅛ teaspoon freshly ground nutmeg
Place the potatoes in a large pot and add cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until tender, 16 to 18 minutes. Drain the potatoes and return them to the pot.
Meanwhile, place the milk, cream, butter, garlic, and thyme in a small saucepan and bring to a boil. Set aside until the potatoes are cooked.
Strain the milk mixture into the pot with the potatoes. Add ¾ teaspoon salt and 1⁄4 teaspoon pepper and mash. Sprinkle with the nutmeg before serving.
Serves 8
Hard Cider Gravy
Ingredients:
Drippings from a pork roast
1 cup hard cider or dry white wine
2 to 3 cups chicken broth
4 tablespoons unsalted butter
⅓ cup all-purpose flour
Kosher salt and black pepper, to taste
Strain the drippings into a large measuring cup or bowl. Let stand for 5 minutes, then skim off and discard the fat. The drippings are coming from your pork roast or tenderloins.
Place the empty pan over 2 burners on medium-high heat. Add the cider and cook for 1 minute, scraping up the bits stuck to the pan. Pour into the skimmed drippings and add enough broth to make a total of 4 cups.
Make a roux by melting the butter in a large saucepan over medium heat. Cook the flour, whisking, until golden, 4 to 5 minutes. Whisk in the broth mixture and bring to a boil. Reduce heat and simmer until thickened, 8 to 10 minutes. Season with salt and pepper.
1 cup hard cider or dry white wine
2 to 3 cups chicken broth
4 tablespoons unsalted butter
⅓ cup all-purpose flour
Kosher salt and black pepper, to taste
Strain the drippings into a large measuring cup or bowl. Let stand for 5 minutes, then skim off and discard the fat. The drippings are coming from your pork roast or tenderloins.
Place the empty pan over 2 burners on medium-high heat. Add the cider and cook for 1 minute, scraping up the bits stuck to the pan. Pour into the skimmed drippings and add enough broth to make a total of 4 cups.
Make a roux by melting the butter in a large saucepan over medium heat. Cook the flour, whisking, until golden, 4 to 5 minutes. Whisk in the broth mixture and bring to a boil. Reduce heat and simmer until thickened, 8 to 10 minutes. Season with salt and pepper.
Serve in a gravy boat.
Serves 8
__________
George’s notes:
Serves 8
__________
George’s notes:
- Being from James Brown’s hometown, I remember he had a “mash potato” related hit song call Do the Mash Potato. It is said that James featured the dance prominently in his live performances during the 1950s and '60s.
- Gravy is thought to have originated in Egypt around 3000 B.C. Hieroglyphs in the tomb of Djer, an early first dynasty pharoah, at Umm el-Qa'ab are said to resemble Classical Greek clay vessels, from which the modern French gravy boat was ultimately developed. Paintings on the walls of the tomb depicting feasting show the diners (presumably members of the royal court) drinking a liquid, however the context does not lend itself to wine, beer or blood.
