winter carrot apple braise

This is another recipe I made for christmas along with the ham. It's a pretty easy side dish and has a lot of the classic winter flavors.

2 or 3 peeled cored and diced apples
1 lb carrots peeled and cut into rounds
1 tbls honey
A squeeze of lemon juice
1 tsp minced ginger
1 tsp minced garlic
1/2 tsp caraway seed
1/2 tsp thyme
Sprinkle nutmeg
1/4 cider
Salt and pepper to taste

Start by heating a saute or saucé over medium heat with a little oil. Sweat your garlic and ginger in the pan to release their flavors. Once they start to lightly brown add your apples and carrots. Toss to mix in garlic and ginger. Add the remaining ingredients except for the cider. Toss to incorporate then add the cider boosting the heat to bring liquid to a light boil. Once boiling quickly drop the heat to a low simmer and put a lid on the pan. Cook until the carrots are softened but still have a slight bite to them. Remove from heat and gently fold, don't stir the apples have softened considerably and will turn to mush if you aren't gentle. Allow to cool for a few minutes then serve.

Notes:

I like the fact that when you add the carrots and apples at the same time the apples get really soft almost to a pre-applesauce consistency. The carrots stay a little more firm and hold the texture of the dish. If you don't like this add the apples after allowing the carrots to saute for a minute.

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pan gravy for ham

This is a simple gravy that is great for any roasted meat and it's super quick.

In a small sauce pan reserve:

1/4 cup drippings or fat

Reserve a few pieces of roasted vegetables from the pan, chop and add to gravy.

Pour the fat out of the roasting pan but try to reserve any other liquid in the pan. Add:

1/4 cup bourbon
3/4 cup stock

Place back in the oven and let it reach a boil. Remove from oven and use a spatula to scrape any little bits still stuck to the pan.

Put your sauce pan on medium heat and add

2 tbls all purpose flour

Whisk the flour to the fat and cook until the flour has browned and has a slightly nutty smell. Add the stock mixture to your sauce pan and return to boil. Turn down the heat and simmer until the right consistency, about 10 minutes.

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