inute stirring occasionally. As the gravy cools it will thicken so
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
or high heat; in this recipe there's enough fat in
Preheat oven to 400 degrees F (205 degrees C).
Place cleaned chicken breasts in a 9 x 13 inch glass baking dish or casserole dish. Arrange the sliced onion pieces evenly on top of the chicken pieces. Scoop the mushroom soup onto the chicken and onions. Mix the peppercorn gravy with water and pour it over the soup, onions and chicken.
Cover the dish and bake for 1 hour, stirring the chicken and mixture after 30 minutes. If desired, serve over rice or with mashed potatoes.
For Black Peppercorn Syrup:
Combine all ingredients in a small saucepan over medium-high heat, stirring until sugar has dissolved.
Bring to a boil and then reduce heat to bring mixture to a simmer; cook for 20 minutes. Remove from heat and cool to room temperature.
Strain the cooled syrup and refrigerate it in a container with a tightfitting lid.
For Martini:
Combine all ingredients in a shaker filled with ice. Stir with a bar spoon, and strain into a chilled cocktail glass.
bring the water, cloves, ginger, black peppercorn, bay leaves and salt to
Grind peppercorns until they are coarsely ground and set aside.
Prepare the gravy mix according to directions and reserve.
In small saucepan melt the butter over a low fire and add the shallots and garlic.
Saute for about 2 minutes.
Add the ground peppercorns and saute on low for 2 minutes.
Add the remaining ingredients including reserved brown gravy and simmer on low for appproximately 30 minutes.
Prepare gravy mix in a small saucepan
ECOMMEND DOUBLING THE GRAVY RECIPE IF PLANNING TO SERVE GRAVY OVER MASHED POTATOES
ll sides with the Salt & Black Pepper, season with Cayenne to
Preheat the oven to 400\u00b0F. Place beef on a wire rack in roasting pan.
Roast for 50-55 mins for medium doneness. Remove beef from oven and place on a serving platter. Cover with foil; let stand for 5 mins before slicing.
Place gravy mix in a small saucepan. Gradually whisk in 3/4 cup cold water and 1/4 cup beef pan drippings. Bring to a boil on medium heat. Add peppercorns. Reduce heat to low and simmer for 1 min, or until thickened slightly. Stir in sour cream.
Serve sliced beef with gravy.
rom the wing for the gravy or soup.
abbage rolls and to make gravy (recipe included) and soup.
FOR
oriander, 1/2 teaspoon whole black peppercorns, 1/4 teaspoon whole
oil. Reduce heat and simmer gravy until thick - about 30 to
Combine broth and peppercorns in a small sauce pan.
Cover and simmer until reduced to 1/4 cup.
Add Brandy and simmer until reduced to about 3 Tbsp.
Cool.
Blend peppercorns, butter, lemon juice, shallots and Thyme in processor until peppercorns are finely chopped.
Cook potatoes until tender, and quarter.
Place in a large bowl.
Add green onions and 1/4 c. peppercorn butter. Reserve remaining butter for another use.
Toss gently.
Season with salt.
nd coat with the coffee-peppercorn mixture, pressing it into the
Combine flour, sugar, baking powder and crushed coarsely ground pepper.
Brown butter.
Add butter to flour mixture.
Place 1-inch apart on ungreased baking sheet in 1-inch balls.
Flatten with bottom of glass dipped in sugar.
Press a black peppercorn in center.
Bake 20 to 25 minutes.
lice of brioche, and the Black Bean Hummus on the other
uns, drizzled with Black Pepper Vinaigrette.
Black Pepper Vinaigrette:
1