Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert
Barbecue Gravy
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Why barbecue gravy? Can’t use just use barbecue sauce? Barbecue gravy has a rich and muted tanginess that still packs enough of a zing to liven up while complementing mashed potatoes, meat, and whatever else it is poured on. On the other hand, barbecue sauce has a stronger, no-apologies profile and has its own role as a glaze or dip…there is room for both at the table.
I was in college before I ever tasted barbecue gravy. The only person I ever met who made it was a great cook whose terrific family had taken me in and even let me live with them for a summer while I worked at the university and in my chosen career, radio. Not only had I never eaten barbecue gravy, I had never even heard of it before it appeared on the dinner table next to mashed potatoes one day. I never considered asking for the recipe until years later when my career had taken me back home and only exchanged Christmas cards with the family. By then, I felt that it would be rude to ask.
Eventually, I would play around and see if I could develop my own version of barbecue gravy using my basic gravy making knowledge. I have no idea if my version is close to the only other barbecue gravy I have ever eaten, but we really like it. Of course, my husband had no idea what I was talking about when I mentioned making barbecue gravy, so he really is no expert here either.
Barbecue gravy is great when serving mashed potatoes with barbecue chicken or pork. I really like it with smothered barbecue chicken and pork ribs.
It is easy to make using a basic roux, broth, and barbecue sauce. We prefer it with homemade barbecue sauce, but a good bottled sauce works well too.
Barbecue Gravy
October 20, 2016
Ingredients
- 3 Tbsp. fat (butter, bacon fat, pan drippings, etc)
- 3 Tbsp. flour (all-purpose or Wondra)
- 2 c. chicken or vegetable stock, low soduim
- 1/2 to1 c. barbecue sauce, to taste (homemade or favorite bottled)
- salt, to taste
- pepper, to taste
Instructions
- Melt fat in a skillet.
- Add flour and stir with a whisk over medium heat for a minute or two to cook the rawness from the flour.
- Slowly add 1 1/2 c. of stock while continuing to whisk.
- Allow to thicken slightly before whisking in the barbecue sauce.
- Cook until desired thickness. If mixture is too thick add part or all of the rest of the stock.
- Season with salt and pepper to taste.
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Comments
I made boneless country ribs in the crock pot and knew mashed potatoes would be along side them. Needed a sauce/gravy and came upon this recipe. YUM! I used the broth made by the ribs in the crock pot and it already had a bit of barbecue sauce in there. Delicious! I found a new family favorite! Thanks!
I am glad you enjoyed it! Country ribs in a crock-pot sounds delicious.
Didn’t have any gravy on hand for mashed potatoes, so I used this recipe. Everyone loved it! The BBQ sauce flavour is still very strong, but the texture was perfect. Even my picky 6-yr-old loved it – he asked for a 2nd helping of potatoes and gravy 🙂 Thanks for the super easy recipe!
A 6-year-old enjoying this gravy is praise indeed! I am glad your family enjoyed it!