Comments on: A Baron for Sabbath Dinner

By: Valerie (Kyriosity)

Valerie (Kyriosity) — Thu, 12 Nov 2009 05:41:23 +0000

How funny…I’m watching “How Green Was My Valley,” and about seven minutes in the narrator reminisces, “There was always a baron of beef…”!

By: Lynnette

Lynnette — Tue, 10 Nov 2009 01:04:39 +0000

OK Nancy, I love your comment in the “comments”…

“I used to be terrified of making gravy, and once I decided to take charge and refuse to be intimidated, my gravy started tasting lots better!”

I’m sure a whole lesson/post could be made from that philosphy! (My solution to “taking command” of the gravy… I just asked my aunt today if her contribution to Thanksgiving could be help in the kitchen with gravy so it doesn’t turn lumpy.)

By: Jenny

Jenny — Mon, 09 Nov 2009 17:21:40 +0000

My theory is that glorious smell is what heaven smells like.

By: Stacey

Stacey — Mon, 09 Nov 2009 16:38:06 +0000

Nancy,

Instead of rinsing the drippings in the pan, you could deglaze it with wine. That makes for a very yummy gravy (and I have often added water, too…cream is a nice, different take on it as well). You don’t have to put the roasting pan on the stove, either. The wine will quickly help the stuck-on-good-stuff to come off, though a spatula helps, too. We raise beef and I had not heard of a Baron of Beef. I cannot wait to talk to our butcher about that. It will be on the list for our next beef harvest, so it may be on the menu for our Sabbath meal sometime, too.

Warmly,
Stacey

By: Natalie

Natalie — Mon, 09 Nov 2009 06:10:59 +0000

Oh, gracious, that slide show started making me homesick – but in a good way Can’t wait for Christmas to come.

I’m sure the people who gather around your table are richly blessed in the gathering.

By: Nancy Ann

Nancy Ann — Mon, 09 Nov 2009 02:55:16 +0000

Monica,
I used water for years, so it snazzed up my gravy considerably when I started using broth or wine, etc. I do use some very hot water to rinse any of the drippings out of the roasting pan. (I can’t fit my roasting pan onto my stove, so I pour the drippings out into another pan.) I used to be terrified of making gravy, and once I decided to take charge and refuse to be intimidated, my gravy started tasting lots better!

By: Nancy Ann

Nancy Ann — Mon, 09 Nov 2009 02:50:51 +0000

Sally,
Many families here have their Sabbath Dinner on Sunday after church. We simply opt for Saturday because my husband is a minister, and he enjoys the pre-game warm-up on Saturday night. However, sometimes because of a wedding on Saturday or other events, we celebrate after church instead. And of course some Sundays we have guests, so we have an official meal after church. Most Sundays after church we just take it easy and lunch is not anything formal at all. When I am on top of things, I will plan something for the crockpot (especially now that it’s fall) or have some cold cuts on hand for sandwiches. It is pretty rare that I actually have leftovers, but today we had enough roast left to make French dips.

By: Sally C

Sally C — Sun, 08 Nov 2009 23:39:25 +0000

So, for those of us not from up there with y’all…..if you are doing your sabbath dinners on Saturday night do you also do a big meal Sunday?
It sounds like we do the same types of celebrations/meals just we do ours at dinner after church on Sunday, I understand there are good reasons for starting the sabbath of Sat night just curious what Sunday looks like then?

By: Mandi

Mandi — Sun, 08 Nov 2009 21:31:39 +0000

I sometimes use the water from the cooked potatoes in the gravy. It thins it nicely while adding a little something…

By: Monica

Monica — Sun, 08 Nov 2009 16:21:20 +0000

Thanks for the tip on never using water in gravy (of which I am guilty). I will need to try something else next time.