How to : Make a Roux

Roux is one of those mysterious things that few people know how to make these days. Not because it's necessarily difficult, but because it isn't often taught, or even thought of when it comes to cooking in the everyday kitchen. 

That's why it's important to me to talk about the basics of making a roux, because it can be such a great addition to everyday meals and a way to enhance recipes you already love. Plus, learning how to master long-standing kitchen techniques is one of my favorite things, and part of what heirloomed is all about.

This post is part of our "Made from Scratch" series, where we focus on the mastering the basics that it takes to make the classics from scratch - because things just taste better that way.

how to make a roux / heirloomed
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Roux comes in many forms: white, brown, medium-brown, dark-brown, and variations of these. The roux I made was white to blond, but there are plenty of uses for darker roux, as you'll read below. 

ROUX 

  • Butter
  • Flour

In a pan, melt butter to a bubble. Add in an amount of flour equal to your chosen portion of butter - for example, 2 tbs butter, 2 tbs flour. Stir the flour and butter together with a fork or whisk until thickened. For a white roux - often used to thicken sauces - that's approximately 2 to 5 minutes. For a blond roux, often used in soups, cook until it smells a bit "toasty" - usually 5 to 10 minutes. A medium-brown roux takes 15 to 30 minutes, and a dark brown roux takes 30 to 45 minutes. Both medium and dark-brown roux is used in making most gumbos. 

how to make a roux / heirloomed
how to make a roux / heirloomed

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heirloomed is a lifestyle brand with a mission of "keeping heirlooms around for another generation." Our blog features stories about family recipes, creating traditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Our shop features a collection of "goods inspired by the past, for generations to enjoy" with an array of products and meaningful gifts including linen apronstabletop linensartceramics and beyond. Learn more at www.heirloomedcollection.com

Roasted Cranberries.

Cranberries in some form or fashion are a staple for Thanksgiving time. This recipe is my interpretation of cranberry sauce, and, in my opinion, it's even better. I just love the way the tart flavor of the cranberries pairs with the sweet molasses, and the chopped nuts give it a great texture.

Roasted Cranberries on pan with molasses
Cranberries
Cranberries two

ROASTED CRANBERRIES

  • Cranberries
  • Olive oil
  • 1 tsp molasses
  • Rough chopped pecans
  • Sea salt

Wash, pat dry and layout cranberries on a sheet pan lined with parchment paper. Drizzle olive oil, tsp molasses, rough chopped pecans and sea salt. Bake at 325 degrees until the cranberries begin to burst. Don’t overcook! My first batch totally ruined my sheet pan and burnt to the bottom. Make sure you line your pan to avoid this and keep a watchful eye on them. Enjoy, and stay tuned for a surprising + delicious way to enjoy this recipe post-Thanksgiving, too. That is, if you have any leftovers. 

Cranberries with pecans and molasses
Cranberries and pecans
Cranberries and molasses
Cranberries roasted pecans molasses

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heirloomed is a lifestyle brand with a mission of "keeping heirlooms around for another generation." Our blog features stories about family recipes, creating traditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Our shop features a collection of "goods inspired by the past, for generations to enjoy" with an array of products and meaningful gifts including linen apronstabletop linensartceramics and beyond. Learn more at www.heirloomedcollection.com

Cornbread Dressing.

Both cornbread and dressing (or stuffing) are at home on the Thanksgiving table - and they're even better together. This recipe is one of my favorites this time of year, because combines two of the best parts of the Thanksgiving meal. Plus, it's so delicious the next day (if you don't eat it all the day-of!)

I teamed up again with the fine folks at Dixie Lily for this recipe, and we couldn't have been happier with how wonderfully their corn meal added to the flavor and consistency of the stuffing. 

cornbread dressing thanksgiving recipe

CORNBREAD DRESSING

  • 1 ½ cups of Buttermilk
  • ¼ cup melted shortening or vegetable oil
  • 2 cups Dixie Lily Self-Rising Corn Meal
  • 1 Large onion            
  • ½ cup diced celery
  • ½ cup butter
  • 7 cups of chicken broth, divided
  • 2 eggs, beaten
  • 2 tsp poultry seasoning
  • 2 tsp sage
  • Salt and pepper to taste

Preheat oven to 450 degrees. Grease skillet and place in oven to heat. Mix the milk and oil, and stir in the cornmeal and mix well. Pour batter into prepared skillet and bake 20-25 minutes or until golden brown. Lower the oven temperature to 400 degrees. Crumble the cornbread into a casserole dish and add 6 cups of the chicken broth. While that sits, sauté the onion and the celery in the butter until soft. Add the onion mixture and the last cup of broth to the casserole dish. Add beaten egg and the seasonings and mix well. Bake for 40 to 50 minutes until done. Enjoy!

dixie lily cornbread dressing heirloomed
cornbread dressing thanksgiving dish

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We partnered with Dixie Lily for this post however all thoughts + options are my own and we only partner with brands + products we truly use and love.


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heirloomed is a lifestyle brand with a mission of "keeping heirlooms around for another generation." Our blog features stories about family recipes, creating traditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Our shop features a collection of "goods inspired by the past, for generations to enjoy" with an array of products and meaningful gifts including linen apronstabletop linensartceramics and beyond. Learn more at www.heirloomedcollection.com

Rustic Apple Tart.

We went apple picking recently (more from that trip soon!), and afterwards I was inspired to put the apples we picked to work in some fall recipes. One of my favorite easy fall desserts is a Rustic Apple Tart..

Rustic Apple Tart on Thanksgiving table

Not only is it easy, it always turns out looking so beautiful and you often have the ingredients on hand if you just keep some puff pastry in your freezer. I'm all about those recipes you can just pull together at a moments notice.

Sliced Apples

RUSTIC APPLE TART

One sheet frozen puff pastry, thawed

2-3 medium apples, peeled, cored, halved and sliced thinly

3 tablespoons granulated sugar

3 tablespoons cold unsalted butter, cubed

¼ cup honey

2 tablespoons confectioners' sugar (optional)

Preheat oven to 400 degrees and line a baking sheet with parchment paper. Lightly flour a flat surface and unfold the puff pastry. Roll into a 15 x 11 inch rectangle and transfer to parchment-lined baking sheet. Score a 1 inch wide rectangle border on the pastry with a sharp knife - be sure to not cut all the way through the dough. Poke the surface of the inner rectangle with a fork until surface is covered in small holes. Next, trim any uneven edges of the pastry to ensure a perfect rectangle. 

Layer the apple slices on the pastry, overlapping them slightly. Sprinkle with granulated sugar, then cover the surface with butter cubes. Bake the pastry for 25 minutes until crust is golden, then transfer the pan to a wire rack for the time being. Heat the honey on stove or in microwave and drizzle over the tart, brushing it evenly with a pastry brush. Cook tart for 5 minutes more, and then transfer to a cooling rack. Cool for at least 10 minutes and then slice the tart into your desired amount of pieces. Enjoy!

Green Apple Rustic Apple Tart
Sliced Apples
Rustic Apple Tart
Rustic Apple Tart heirloomed

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heirloomed is a lifestyle brand with a mission of "keeping heirlooms around for another generation." Our blog features stories about family recipes, creating traditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Our shop features a collection of "goods inspired by the past, for generations to enjoy" with an array of products and meaningful gifts including linen apronstabletop linensartceramics and beyond. Learn more at www.heirloomedcollection.com

Roasted Veggies.

Like many moms, I often struggle with getting my little ones to enjoy eating a variety of vegetables here at the house. That's why I love this recipe for roasted veggies - it's simple and turns everything from mushrooms to cauliflower into a delicious meal that even my kids will eat. 

And if there is something even better than getting your kids to eat their veggies, roasting vegetables is quick + easy too. That's like a win / win / win in my book. Here are a few of our favorites!

roasted brussels sprouts / heirloomed

ROASTED BRUSSELS SPROUTS

  • Olive oil
  • Kosher salt
  • Shredded Parmesan reggiano

Heat oven to 375 degrees. Wash Brussels sprouts and trim off stems, cut into halves.  Drizzle olive oil and sprinkle kosher salt and a bit of parmesan on the clean Brussels sprouts. Roast in oven for approximately 30-40 minutes, and enjoy! I like mine super crispy (OK, nearly burned) so I tend to leave mine in on the longer side.

Roasted Brussel Sprouts heirloomed one
Roasted Brussel Sprouts heirloomed two
roasted brussels sprouts / heirloomed

ROASTED CAULIFLOWER

  • Paprika
  • Cumin
  • Kosher Salt
  • Cayenne Powder
  • Garlic

Heat oven to 375 degrees. Drizzle olive oil on head of cauliflower - I like to use more for this because the head of cauliflower tends to soak it up more so than other veggies do. Trim the stem so that the cauliflower has a flat base to sit on. Sprinkle with spices to taste. Roast in oven for 30 minutes, and enjoy! You can also cut into slices, season as instructed, and make them on the grill or on a cookie sheet in the oven.

Roasted Cauliflower
Roasted Cauliflower and Kosher Salt
Roasted Cauliflower in pan
Roasted Cauliflower Head / heirloomed

ROASTED MUSHROOMS

Kosher salt

Olive oil

Thyme (or your preferred herb)

Heat oven to 375 degrees. Add kosher salt, olive oil and thyme to sliced mushrooms. Roast for 30 minutes. I suggest adding these in with a grain or rice for a full meal! 

Slicing mushrooms
Roasted mushrooms
roasted mushrooms with thyme / heirloomed

Other favorite in our house is broccoli and for me I love roasted asparagus (though no one else over here has caught onto that one!) Love to know some of your favorite veggies to roast #HEIRLOOMED


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heirloomed is a lifestyle brand with a mission of "keeping heirlooms around for another generation." Our blog features stories about family recipes, creating traditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Our shop features a collection of "goods inspired by the past, for generations to enjoy" with an array of products and meaningful gifts including linen apronstabletop linensartceramics and beyond. Learn more at www.heirloomedcollection.com