Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Gravy: Sweet Porter Gravy




Source of Recipe


culinarycafe.com


List of Ingredients




8 oz dried chestnuts, or 2 pounds fresh
1 qt chicken broth
8 fl oz Porter
2 tsp dark molasses
1/2 tsp dried thyme
1 bay leaf
Salt and freshly cracked black pepper, to taste
8 fl oz crème fraîche, or sour cream


Recipe



To make the gravy: Soak the dried chestnuts overnight in cold water. The next day, drain the chestnuts and wash thoroughly.

In a medium-sized pot, bring the broth, stout, and molasses to a boil and add the chestnuts, thyme, bay leaf, and a pinch of salt and pepper.

Reduce the heat to a simmer and cook, uncovered, for 1 hour or until the chestnuts are soft. Remove the chestnuts with a slotted spoon, and set aside to be used later with the quail.

Continue to cook the liquid at a moderate boil for an additional 30 minutes or until the volume is reduced by half.

Add the crème fraîche or sour cream, and cook slowly for 3 to 5 minutes until the gravy begins to thicken and just coats the back of a spoon.

Taste for salt and pepper. The gravy may be made in advance and refrigerated, covered for 2 to 3 days.