Yancey's Fancy Poutine
INGREDIENTS
28 oz. bag thick cut frozen french fries*
(2) 6 oz. bags Yancey’s Fancy Fresh Cheddar Cheese Curds
(1) packet brown gravy mix**
Pepper to taste, optional
INSTRUCTIONS
- Remove cheese curds from the refrigerator approximately 1-2 hours before making the poutine, which will allow them to melt slightly when the hot gravy is ladled over
- Bake or air fry frozen fries according to package directions
- When the fries are almost done, prepare gravy according to package directions. Season with pepper if desired
- Place hot fries on a plate and top with cheese curds
- Ladle hot gravy over and serve immediately
* Homemade fries can, and often are used to make traditional poutine, and can be baked, fried or air fried. Starchy potatoes like russets are recommended so the fries are crisp on the outside and fluffy inside.
**Homemade or leftover gravy can be used. If going for homemade, look for a traditional poutine gravy, which includes a starch as a thickener, chicken broth (or combination of chicken and beef broth), a tomato product usually ketchup, and an acid often in the form of an added vinegar.
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Serves: 18 Prep: 10 Minutes INGREDIENTS 1 1/4 cups kosher salt 1 cup dark brown sugar 3 bottles (12 ounces each) Blue Moon® Belgian White 4 cinnamon sticks 4 oranges, 3 zested (about 3 tablespoons) and juiced (about 3/4 cup), 1 thinly sliced crosswise 3 star anise pods 2 tablespoons coriander seeds 1 tablespoon cardamom pods 1/2 tablespoon fennel seeds 1/2 tablespoon whole allspice 2 teaspoons ground nutmeg 1 teaspoon ground cloves INSTRUCTIONS 1. In large saucepot, heat salt, sugar and 4 cups water to a boil over high heat, stirring occasionally; remove from heat. 2. Add beer, cinnamon sticks, orange juice, orange zest, orange slices, star anise, coriander, cardamom, fennel, allspice, nutmeg, cloves and 12 cups cold water to salt mixture; use immediately or refrigerate until ready to use. CHEF TIP(S): To brine a 12 to 14 pound turkey, remove neck, giblets and liver from turkey. Place turkey in 3-gallon saucepot or bucket. Pour cooled brine over turkey; place heavy plate or bricks on top of turkey to completely submerge turkey in the brine. Refrigerate turkey in brine at least 12 or up to 18 hours. Approximate nutritional values per serving (1 serving (based on 18 (6-ounce) servings of turkey)): 319 Calories, 12g Fat, 4g Saturated Fat, 183mg Cholesterol, 303mg Sodium, 0g Carbohydrates, 0g Fiber, 0g Sugars, 0g Added Sugars, 48g Protein
Labor Day marks the perfect moment to celebrate the end of summer with a laid-back cookout or a festive picnic.
There’s something undeniably special about enjoying a meal outdoors. Grab your favorite people, head outside and savor the season before it comes to a close!
