A Food Wish Thanksgiving

A Food Wish ThanksgivingHere is a short little slideshow of our Thanksgiving dinner just in case you were wondering if I actually use my own recipes. I thought everything came out pretty well, although the walnut chocolate fudge pie at the end of the video could have used about half the amount of chocolate ganache. There are worse mistakes.

By the way, I never got a photo of the cranberry sauce, but it was the same style used in the cabernet cranberry sauce video.
A Food Wish ThanksgivingThe flatbread appetizer you'll see was made with "Mango Peno" cheese from the Beechwood Cheese Factory. They're in Wisconsin and produce a great variety of very creatively flavored, and all-natural cheeses. I got to sample some a while back, and I was very impressed. Since we like to support smaller, family-owned producers, I encourage you to check out their offerings on the Beechwood Cheese website.

Here is the menu you'll see in the clip. Enjoy!

Olives, Stuffed Grape Leaves, Whole Wheat Flatbread with Mango, Jalapeno Cheese, and Fresh Apple
Pumpkin Dinner Rolls
Cranberry Sauce (not shown)
Maple Meyer Lemon Candied Yams
Blue Cheese Green Bean Gratin
Crème Fraiche Mashed Potatoes
Pickled Roasted Red Onions and Garlic
Pear and Almond Bread Stuffing
Apple Coleslaw
Herb Butter Turkey
Turkey Neck Gravy
Pumpkin Pie (not shown)
Walnut Chocolate Fudge Pie

* Please help support free video recipes, and visit my new sponsor, MOZO Shoes. Find out why chefs (like me) are buzzing about their great shoes!

Ah, oh, ah? Beef Au Jus

I do not speak French. This is not something I'm proud of, as I could have, and should have, picked it up by now. With that said, the mispronunciation of French culinary terms is one of my great guilty pleasures.

I know it's "oh" jus, and not "ahhh" jus, but that's how I grew up saying it, and I don't have any plans to start saying it right at this advanced age. Besides, the proper pronunciation sounds like you are surprised you're getting a sauce, and my way sounds like you are happy about it.

This is the most minimalist method for doing a quick au jus for your prime rib of beef. In a restaurant that specializes in prime rib, they have the benefit of massive amounts of bones and scraps to make a reduced, rich jus without having to thicken it.

At home however, we need to cheat a little bit. You can do this without the flour step, but I think most people prefer this beefy dipping sauce to have a little body to it. Not thick like gravy, but just a little something to help it adhere to the meat. By the way, that thin film of beef fat floating on the surface is fully intentional, as you are about to hear. Enjoy!

Beef Au Jus Ingredients:
1/4 cup beef fat, plus pan drippings from a cooked prime rib or other roast beef
1 1/2 tablespoon white flour
2 cups rich beef broth
salt and fresh ground black pepper to taste
*makes about 1 1/2 cups depending on how much you reduce

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