Best Gravy Evar

While I’m not someone who usually enjoys a meal of liver or spleen, I’ve always enjoyed a little bit of giblet flavor in things like dirty rice.

Lately, I’ve been adding a bit of chicken giblets to a stuffing I use for winter squash. Very tasty.

Anyway, so I was reading about this week’s chef’s dinner at Magnolia Brewpub and it said they were serving the turkey with Giblet gravy.

And frankly, I’m all about the gravy, stuffing, and potatoes at Thanksgiving.  I really don’t care that much about the turkey, except it is needed to flavor the gravy.


I simmered 1/2 pound of chicken livers in chicken stock to cover with a bay leaf and a sprig of winter savory.

When the chicken livers were cooked through, I strained the liquid through a chinois and added more stock to make 2 cups.

Deglazed the Turkey roasting pan with a cup of white wine. Strained this through a chinois and added to Chicken liver cooking liquid.

Minced one of the chicken livers.

Made a roux based on 2 TBSP of butter.

Added liquid above to roux. Added minced chicken liver. Salt and pepper to taste.

Mrs. Flannestad exclaimed, “This gravy is great and I don’t even like gravy!”

Ahem, I then had to break it to her that it had chicken livers in it.

Definitely “Best Gravy Evar”!

Another of our favorite things is “pudding cake”.

I had a little pie pumpkin I bought around Halloween that has been sitting on the counter for a month now. Wanted to do something with it, but wasn’t up for full on pie.

On a whim, searched the internet for “pumpkin pudding cake” and found this:

Chocolate Pumpkin Pudding Cake

The instructions were a bit odd, but it was the only from scratch Pumpkin Pudding Cake I could find.  All the others called for things like boxed cake mix.  Only after it was too late into the process did I realize it was a vegan recipe.  I guess “VWAV” stands for “Vegan with a Vengeance”.  Sounds a bit menacing to me.

I’m sure they won’t be thrilled to be included in a post that involves chicken livers.

Well, so it goes.

Damn was the cake tasty though.

I was really surprised how rich and tasty it was without involving eggs or butter.

H. and H. Cocktail

H. and H. Cocktail*

2 Dashes Curacao. (Brizard Orange Curacao)
1/3 Glass Kina Lillet. (3/4 oz Cocchi Americano)
2/3 Glass Dry Gin. (1 1/2 oz No. 209 Gin)

Shake well and strain into cocktail glass. Squeeze orange peel on top.

*Happier and Happier? or Hoarser and Hoarser? or Hazier and Hazier?

If you know anything about me by now, you know that any excuse to combine Gin and Cocchi Americano is a fine excuse to have another drink.

Definitely Hazier and Happier!

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.