This Puerto Rican hot sauce is made in-house at Boricua Soul, a Puerto Rican–Southern restaurant in Durham, North Carolina. The simple, fiery pepper vinegar condiment includes both jalapeño and habanero chiles for a more complex chile flavor. After you make this pique recipe, swirl it into a bowl of Vegan Collards, or add a spoonful over braised meats or anywhere else you like a hit of heat.
This ragù stands apart from most with the addition of fennel seeds, ground allspice, and habanero hot sauce. Like most great braises, it tastes even better after a day or two in the fridge, making it a great do-ahead dish for entertaining. Be sure to look for meaty short ribs; they can sometimes be skimpy, consisting of mostly bones. The ragù is topped with gremolata for a bright, fresh finish. Traditional gremolata is made with parsley, garlic, and lemon zest, but here the lemon is swapped out with orange zest, a nice match for the fennel and habanero in the ragù.
Hank Shaw's spin on Cumberland Sauce, a classic British sauce that dates back to the 1800s, includes dry sherry, beef stock, and red currant jelly combined with shallots, mustard, cayenne, and lemon zest. The resulting Cumberland Sauce is a sweet, salty, savory, spicy glaze that's perfect for Venison Meatballs and other game meats. If you cannot find red current jelly, any tart red jelly, such as lingonberry or cranberry, will work here.
This recipe takes our Best-Ever Turkey Gravy and adapts it specifically for a gravy fountain, creating cascading streams of savory gravy that pair perfectly with skewered roasted vegetables, stuffing bites, French-dip-style turkey sliders, and mashed potato croquettes. We've included mini-recipes for all of those hors d'oeuvres (made with Thanksgiving leftovers) in this recipe, plus three different flavor variations on the gravy itself. The gravy recipe yields enough to fill a chocolate fountain that calls for 4 pounds of melted chocolate. If you have a fountain that calls for 2 pounds or less, either divide this recipe in half or add half to the machine, and use the remaining gravy to refill as needed. While it's perfectly safe to run the gravy fountain for a few hours, the gravy temperature does hover around 105-110°F; a little cooler than what is considered to be food-safety temperature, so keep it flowing for under 2 hours. Add the fountain to your Thanksgiving menu for maximum joy.
Multiple factors take this umami-rich gravy to the next level, from the caramelized mushrooms to the herb "whisk" used to impart a fresh herb flavor. Melting cultured butter into the sauce at the end ensures a velvety texture, and also gives the gravy a subtle tang. It's perfect with Thanksgiving turkey and delicious with roast chicken; substitute well-reduced homemade chicken stock for the turkey jus. Learn more about how to upgrade your gravy for Thanksgiving.
You can make this gravy ahead of time in a pressure cooker or simmer it on the stovetop; either way, this Madeira-spiked gravy recipe will lighten the load on Thanksgiving Day. A concentrated smoked turkey stock serves as the base of this gravy, which will keep in the refrigerator up to three days and also freezes beautifully. Wondra flour helps ensure a smooth consistency.