CHEF DAVIES-TIGHT
AFC STUFFIN’ MUFFINS
Individual servings of creamy Stuffin’ Muffins. Dry rye bread, cabbage saute, savory cider broth processed with instant mashed potatoes into a batter. Baked with brown sugar and margarine bottom glaze and topped with smoky Candied Walnuts. Exquisite!
Makes 12
DIET COKE COFFEE GRAVY ©
BUBBLING GOODNESS. DIET COKE. COFFEE. GRAVY. HAPPY THANKSGIVING.
Makes 5-3/4 cups
3 c. water
2 c. Berry Cherry Blend (dried cherry, cranberry, blueberry by Traverse Bay Fruit Co.)
1 t. pink Himalayan salt
2 c. fresh brewed robust coffee (I used Zack’s Brews Cowell & Hubbard)
2 T. liquid smoke
3 T. unsweetened cocoa powder (use regular not dark cocoa)
2 t. guar gum powder
2 t. ground coriander
2 t. ground rosemary
2 t. garlic powder
zest and strained juice of 1 tangerine
1 T. light brown sugar
2 t. smoked paprika
1 t. Hatch ground chile
1/2 t. ground allspice
2 T. walnut oil
1 c. fine diced celery
2 c. fine dice yellow onion
1 t. pink salt
fresh grind black pepper
1 c. diet COKE
In large saucepan bring the water, dried berries and salt to boil. Reduce heat and cook 1/2 hour or till fruit is plump and tender.
Add coffee, liquid smoke, powdered cocoa. Stir well.
Add guar gum powder through wire mesh strainer and immediately whisk into top of gravy till thoroughly dissolved and no white spots remain.
Add coriander, rosemary, garlic, tangerine zest and juice, brown sugar, smoked paprika, Hatch ground chile and allspice. Stir and salt and pepper to taste.
Add diet COKE. Stir well, then keep on low heat, stirring occasionally, while you saute the veggies.
In large skillet, over medium-low heat, melt oil.
Add celery, onion and salt, then saute till translucent and brown-tinged. Add to gravy.
Stir well and cook on low heat till all is to your liking.
Bring to room temperature, then pack into covered containers and refrigerate overnight to mature and meld the flavors.
Notes: You can go ahead and saute the veggies while the berries cook in water, just be sure you end up cooking the gravy long enough. You want the gravy to develop rich flavor and texture achievements.
Serve over stuffing or veggie meats.
FIG AND YAM ENGLISH MUFFIN STUFFIN’
This Middle Eastern delicacy, straight from the influence of AFC’s London kitchen, was meant to impress on every level! Make any holiday great! A gift!
Serves 6-9
BLACK & WHITE BAKED STUFFED ARTICHOKES
Black and white fresh breadcrumbs mixed with cashew crumbles, garlic and lemon. Stuffed in pre-cooked fresh, whole artichokes and baked till steaming hot!
Makes 2
HOLIDAY STUFFING CASSEROLE
Pineapple sage stuffing with almonds, layered with mashed potatoes and yams, topped with a coriander and onion gravy, and pineapple mustard-mint fresh cranberry sauce. Baked till steamy hot! Who knew stuffing could be elegant?
Makes 12 servings
CORNBREAD CRANBERRY STUFFING
with walnuts, celery and sweet onion. Seasoned with sage and allspice! One of the best stuffings I’ve ever had!
Serves 8-10
PINEAPPLE COCONUT CURRY BREAD STUFFING
with sauteed celery and onion. Flavored with brown sugar, curry and ginger. Rich and creamy! Baked till crisped and served with Raw Cranberry Cilantro Relish!
Serves 6
PUMPKIN CRANBERRY SAGE STUFFING
with pecans, sauteed celery and onion and orange zest! Sweet, tangy, creamy. A textural and flavor change from traditional stuffing. The pumpkin creates a creamy texture elevating its status to delectable! So easy to make!
Serves 8-12
SWEET RED PEPPER AND FENNEL STUFFING II
Sauteed sweet red peppers, onion and celery in extra virgin olive oil, combined with dried stuffing mix with poultry seasoning and fennel seed!
Serves 8
SWEET RED PEPPER AND FENNEL STUFFING I
A sweet red pepper and onion French bread stuffing with fennel and thyme, moistened with juice of fresh orange!
Serves 6
WALNUT BAKED STUFFED MUSHROOMS
Italian-style. Potent, rich and satisfying. Great as an appetizer, hot or cold, or as a main dish with marinara sauce and salad!
Makes 19 stuffed mushrooms plus 6 small meatballs
