Gobble Gobble Goooooodddd

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Ohhhh Thanksgiving time. We here at ApolloChef are thankful for each and every one of you all and we hope you spend your holiday in the company of cherished loved ones.
If you’re anything like us, Thanksgiving is a time when tradition reigns supreme, but when nonetheless a new recipe finds its way onto the table. Maybe a new soup, maybe a new side, or maybe even just an attempt at a new recipe for an old classic so that this year Johnny will actually eat his broccoli.
Why not go an extra step this year and use your Apollo Manual Coffee Grinder to make a new dish that the fam will be talking about until next year? That’s right, bring some coffee to the table, and I’m not talking about the espresso you serve after dinner when everyone’s in a food coma. You’re probably expecting some dessert recipes here, but that ain’t our style this year. Nah, we’re going savory. So load up your grinder, pull up a seat, and get ready to spice up Thanksgiving for good.
We’ll give you three ideas, two that start small and one that goes all in. To start we’re going to share with you a coffee, shallot, and cream sauce that you can drizzle over any fall vegetables. Then if you’re feeling bold, we’ll show you how to get some coffee flavor on your bird itself.

Vinaigrette

INGREDIENTS:
  • 2 teaspoons of espresso powder
  • 1 teaspoon of sugar
  • 1 tablespoon of red wine vinegar
  • 3 tablespoons of extra virgin olive oil
  • a pinch of salt
  • mushrooms
  • bacon
METHOD:

First off for a different salad this year mix 2 teaspoons of espresso powder, 1 teaspoon of sugar, and 1 tablespoon of red wine vinegar. When mixed thoroughly, drizzle in 3 tablespoons of extra virgin olive oil. Serve atop a salad with a bit of salt and fat, maybe some pan-fried mushrooms or bacon.

Coffee Cream Shallot Sauce

INGREDIENTS:
  • 2 tablespoons olive oil
  • 3 shallots
  • 1 cup of dark coffee
  • a third cup of whiskey
  • salt
  • pepper
METHOD:

Heat the 2 tablespoons olive oil in a pan on medium head. Add 3 diced shallots and stir occasionally until slightly caramelized and clear, about 3 minutes or so. Pour in a cup of coffee and a third cup of whiskey and bring to a boil. Lower the heat down to a simmer and cook until the liquid has almost evaporated, about 5 minutes. Stir in a cup of heavy cream, season with salt and pepper, and remove the sauce from the heat. Drizzle over any fall vegetables and be amazed.

Turkey Glaze

INGREDIENTS:
  • 2 cups apple cider
  • 1 cup of dark coffee
  • 2 cups of brown sugar
METHOD:

This is one of the most perverse but delicious things you can do to a bird. Combine 2 cups apple cider, 1 cup of dark coffee, and 2 cups of brown sugar. Bring to a boil and cook only until sugar is fully dissolved. Remove from heat and use every time you baste your bird.

Bon apefreakingtit, y’all!

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