The “Hot Brown” – Kentucky’s Favorite Bourbon Absorbent

As I joked about in the intro, for something to be called a “Hot Brown,” and still become so wildly popular, is a true testament to just how amazingly delicious this really is. 

Invented at the Brown Hotel in Louisville, Kentucky, to help late night partygoers keep going, this hot turkey gratin may be my all-time favorite, fork and knife sandwich.

And for something that seems so decadent, I don’t actually find it to be all that heavy of a meal. Of course, that could be the bourbon talking. I guess you could use milk instead of cream to lighten this up, but unless you’re going to start eating these several times a week, I think you should stick to the original formula.

I’m sure this would be okay with some thickly sliced turkey from the deli, but roasting your own is pretty easy, and you can use the leftovers for a few less extravagant sandwiches. Either way, I really do hope you give this Kentucky classic a try soon. Enjoy!

Ingredients for the sauce (enough for 4 small or 2 giant portions):

2 tablespoons salted butter

2 tablespoons all-purpose flour

2 cups heavy cream

1/2 cup Pecorino Romano cheese, plus more for grating on top

pinch of freshly ground nutmeg

salt, freshly ground black pepper, and cayenne to taste

For the turkey (enough for 4 portions):
1 teaspoon oil or butter to grease baking dish

2 pound boneless turkey breast

1 tablespoon kosher salt

1 teaspoon herbs de Provence, or other dried/fresh herbs of your choice

- Roast at 350 F. to an internal temp of 148 F.

For each Hot Brown:

2 pieces white bread, toasted

6 ounces roast turkey breast (3 thick slices)

3 slices of tomato

enough prepared cheese sauce to cover

grated Pecorino Romano for the top

paprika or cayenne for the top

2 slices bacon, precooked

chopped Italian parsley

- Finish under a low broiler, or in 475 F. oven until the sauce is bubbly and browned, and the bacon is cooked. To cheat, you can cook bacon crisp separately, and just top the finished dish, but I think it tastes better if you brown with the bacon on top.

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Stuffed Hasselback Turkey Breast – A Little Thanksgiving

Everyone loves a traditional turkey dinner with all the fixings, but because of the time and work involved, we usually only get to enjoy it once a year on Thanksgiving. So, what if we create a second holiday, called “Little Thanksgiving,” and feature this smaller, and much easier, Hasselback turkey? 

By the way, when I say easier, that assumes we’ve figured out how to carve it significantly better than I demonstrated in the video.

A thinner, more flexible knife would have been much better, as well as just slicing off one section at a time. I may try another one, but before stuffing, I'll go around the outside edge of the breast with a knife, cutting in about an inch, where it attaches to the bone. This would still leave most of the meat attached at the center, and probably make slicing simpler.

I guess we could try using a boneless breast, but I really think the ribcage is important for keeping the meat, if you’ll pardon the expression, moist. If you’ve tried this sans bones, please let me know how it came out. Regardless, since these breasts can really vary in size, be sure to use a thermometer to check doneness. So, whether you do this for regular Thanksgiving, or that new “Little Thanksgiving” everyone is talking about, I really do hope you give this a try soon. Enjoy!

Ingredients for 2 large or 4 smaller portions:

one 2 to 3 pound split turkey breast, bone in, skin on

salt and freshly ground black pepper to taste

1 tablespoon melted butter for brushing on before roasting

For the very basic stuffing:

2 cups small dry bread cubes

1 teaspoon poultry seasoning (dried sage, rosemary, and thyme)

1/2 teaspoon kosher salt

freshly ground black pepper and cayenne to taste

1/2 cup diced onion and 1/2 cup diced celery sautéed in butter until golden

1 cup hot chicken broth, plus more if needed

1 large egg yolk

NOTE: In the video I said to roast at 350 F., to an internal temp of 150 F., but in hindsight, I’m thinking that a 375 F. oven would work better.

For the stuffing, try these recipes, and cook the extra mixture in a pan alongside your Hasselback Turkey Breast.

- Old-Fashioned Cracker Stuffing

- Pecan and Apricot Sourdough Bread Stuffing

- Cranberry Walnut Stuffing

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Stuffed Hasselback Turkey Breast – A Little Thanksgiving

Everyone loves a traditional turkey dinner with all the fixings, but because of the time and work involved, we usually only get to enjoy it once a year on Thanksgiving. So, what if we create a second holiday, called “Little Thanksgiving,” and feature this smaller, and much easier, Hasselback turkey? 

By the way, when I say easier, that assumes we’ve figured out how to carve it significantly better than I demonstrated in the video.

A thinner, more flexible knife would have been much better, as well as just slicing off one section at a time. I may try another one, but before stuffing, I'll go around the outside edge of the breast with a knife, cutting in about an inch, where it attaches to the bone. This would still leave most of the meat attached at the center, and probably make slicing simpler.

I guess we could try using a boneless breast, but I really think the ribcage is important for keeping the meat, if you’ll pardon the expression, moist. If you’ve tried this sans bones, please let me know how it came out. Regardless, since these breasts can really vary in size, be sure to use a thermometer to check doneness. So, whether you do this for regular Thanksgiving, or that new “Little Thanksgiving” everyone is talking about, I really do hope you give this a try soon. Enjoy!

Ingredients for 2 large or 4 smaller portions:

one 2 to 3 pound split turkey breast, bone in, skin on

salt and freshly ground black pepper to taste

1 tablespoon melted butter for brushing on before roasting

For the very basic stuffing:

2 cups small dry bread cubes

1 teaspoon poultry seasoning (dried sage, rosemary, and thyme)

1/2 teaspoon kosher salt

freshly ground black pepper and cayenne to taste

1/2 cup diced onion and 1/2 cup diced celery sautéed in butter until golden

1 cup hot chicken broth, plus more if needed

1 large egg yolk

NOTE: In the video I said to roast at 350 F., to an internal temp of 150 F., but in hindsight, I’m thinking that a 375 F. oven would work better.

For the stuffing, try these recipes, and cook the extra mixture in a pan alongside your Hasselback Turkey Breast.

- Old-Fashioned Cracker Stuffing

- Pecan and Apricot Sourdough Bread Stuffing

- Cranberry Walnut Stuffing

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A Thanksgiving Side Note

Thanksgiving is almost here, and we'll assume you already have a great turkey and gravy recipe, so today we are focusing on the side dishes (btw, if you are still sans bird recipe, don't panic, and just check out our critically acclaimed, two-part video series, How to Make Turkey and Gravy).
 
Everyone knows, it's not a great turkey that makes the meal, it's what you pair it with. What good is a beautiful bird sitting next to a bunch of so-so sides? With that in mind, here's a little collection of thanksgiving appropriate dishes from days gone by. Don't let the poor producton value on the older videos fool you, these are some great sides, and would make a lovely addition to your holiday spread. Enjoy!

Creamed Spinach

Creamy Corn Custard

Pecan and Apricot Sourdough Bread Stuffing

Green Bean and Blue Cheese Gratin

Lime and Chipotle Glazed Sweet Potatoes

Celery Root and Potato Puree

Cold Broccoli Salad

Cheesy Broccoli Gratin

Butter Roasted Cauliflower

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A Thanksgiving Side Note

Thanksgiving is almost here, and we'll assume you already have a great turkey and gravy recipe, so today we are focusing on the side dishes (btw, if you are still sans bird recipe, don't panic, and just check out our critically acclaimed, two-part video series, How to Make Turkey and Gravy).
 
Everyone knows, it's not a great turkey that makes the meal, it's what you pair it with. What good is a beautiful bird sitting next to a bunch of so-so sides? With that in mind, here's a little collection of thanksgiving appropriate dishes from days gone by. Don't let the poor producton value on the older videos fool you, these are some great sides, and would make a lovely addition to your holiday spread. Enjoy!

Creamed Spinach

Creamy Corn Custard

Pecan and Apricot Sourdough Bread Stuffing

Green Bean and Blue Cheese Gratin

Lime and Chipotle Glazed Sweet Potatoes

Celery Root and Potato Puree

Cold Broccoli Salad

Cheesy Broccoli Gratin

Butter Roasted Cauliflower

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Turkey Matzo Ball Soup – That Old Thanksgivingukkah Classic

Soup is always an obvious choice for leftover-turkey-themed videos, but it wasn’t until I heard about “Thanksgivingukkah,” that I knew that soup would be turkey matzo ball.

This year, Thanksgiving and the first day of Hanukkah fall on the same date for the first time since 1888, and this rare occurrence has been deemed, “Thanksgivingukkah.” And when we say rare, we mean rare, as this convergence will not happen again for another 77,000 years!

As I mention in the video, while pleased with my matzo ball skills, I’m not sure I’ve ever had the real thing (if that even exists), and so I don’t have anything to measure mine against. I’ve had it at delicatessens out here, but never in NYC, or other more legit locations. I’m using what seems to be a fairly standard formula, and they are quite light and tender, so until informed otherwise, I’m going assume these are pretty good.

However, there is one thing I would love to know. Why do “we” boil the matzo balls in salted water, instead of the soup? I’ve heard it’s so the broth doesn’t get cloudy, but is that really all there is to it? Speaking of the broth, yours will undoubtedly be superior to mine. By the time I got to this video, I only had a few scrawny pounds of meat and bones left, and yet it still came out wonderfully flavorful.

If you use all the scraps from a decent sized bird, you should get an incredibly rich broth, which is exactly what you want to be ladling over your matzo balls. As far as extra ingredients go, I like a minimalist approach with this soup, but of course, feel free to embellish your stockpot with whatever you see fit.

Some of this will be determined by how you season your Thanksgiving bird, and I can personally verify that this year’s Peruvian version worked nicely. So, I hope you enjoy the coming Thanksgivingukkah, and here’s hoping the end of your turkey means the beginning of a delicious matzo ball soup. Enjoy!

Ingredients for 4 portions (I only served one matzo ball, but this will make enough soup for 4 portions with 2 matzo balls per serving):

For the turkey broth:

3-4 pounds of roasted turkey bones and meat scraps (use everything you have, the fattier the pieces the better)

at least 2 quarts water or chicken broth, or enough to cover

1 large onion, chopped

2 ribs celery

- simmer on low for 3 hours or until all the meat falls off the bones and it’s flavorless.

- skim and reserve at least 4 tbsp of the melted fat that rises to the top

- strain, and you should have about 6 cups of broth. If you have more, reduce down to 6 cups (do not season with salt until reduced). If you didn’t get quite 6 cups, just add some chicken broth to make up the difference.

Note: my turkey was already very well seasoned, so I didn’t need to add much to the stockpot. You can adjust your broth according, and can certainly add things like bay leaf, thyme springs, parsley stems, etc.

For the matzo balls (makes 8):

2 large beaten eggs

2 tbsp rendered melted turkey fat

1 tsp fine salt

1/4 tsp freshly ground black pepper

pinch of cayenne

2 tbsp seltzer or club soda

1/2 cup matzo meal

- Mix and chill 30 minutes at least

- Boil in salted water (1 1/2 quarts water with 1 1/2 tablespoons salt) for 30 minutes and serve with turkey broth

For the soup:

2 tbsp rendered melted turkey fat

1 cup diced onion

1/2 cup diced carrot

1/2 cup diced celery
1 garlic clove, thinly sliced

6 cups very rich turkey or chicken broth (see recipe above)

salt and pepper to taste

1 tbsp chopped parsley

1 tbsp chopped dill

8 cooked matzo balls!

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Maple Walnut Cranberry Sauce – I'm Fine Now, But I Used to Be Nuts

It funny how certain food memories stick in your brain, and this maple walnut cranberry sauce is the result of one such remembrance. I can’t tell you when or where, but sometime during my formative years I saw a cranberry sauce loaded with chopped walnuts, and I totally freaked. 

Not outwardly, as I have a decent poker face, but inside I was like, “what the hell is that?” That’s how it was for me early in life. If I saw a food prepared differently from the way I’d always seen it, I just assumed it was a terrible idea. Like ketchup on a hot dog…okay, so I happened to be right that time, but generally it’s not a great attitude to have.

As I pondered this season’s annual Thanksgiving cranberry sauce, and which styles I hadn’t tried yet, I remembered how off-putting that walnut-studded version was, and I decided to face my demons. I’m happy to report, as usual, I was totally wrong. It works perfectly.

Besides the nuts, I really enjoyed the job the maple syrup did sweetening the acidic berries. I recommend using a Grade B maple syrup if you can find it. It’s darker and thicker, and boasts a stronger maple flavor, so it’s the preferred syrup for cooking and baking by those in the know (also know as, “Canadians”).

So, if you’re looking for new and exciting cranberry sauce recipe this holiday season, I hope you give this a try. You’d be nuts not to. Enjoy!

Maple Walnut Cranberry Sauce Ingredients:
(makes about 2 cups)

1 (12 oz) package fresh cranberries, washed

1 cinnamon stick

1/4 cup white sugar

1/2 cup maple syrup

1 tbsp freshly grated ginger

1/4 cup port wine

3/4 cup freshly squeezed orange juice

1 tbsp orange zest

pinch of salt

1 cup chopped walnut, toasted a light golden-brown

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Peruvian Turkey for Thanksgiving – What? Are You Chicken?

I love, love, love Peruvian-style rotisserie chicken, and have been meaning to do a video on this magical marinade forever, so it’s kind of funny that it makes it Food Wishes debut slathered all over a Thanksgiving turkey. 

By the way, to the hundreds of you who requested Peruvian chicken, I checked with our legal department, and this counts. 

My usual ethnic food disclaimer applies; I have no idea how close this is to your “authentic” recipe, but based on what I’ve tasted at some very good Peruvian restaurants here in San Francisco, I think I did pretty well. I also think this technique translated beautifully to the much larger bird.

Above and beyond the vibrant taste, the spice rub formed an almost airtight crust during the long, slow roasting, and it was truly one of the juiciest turkeys I’ve ever tasted. It was almost reminiscent of some salt-dough versions I've enjoyed before.

As I mentioned in the video, I took some of the same ingredients used in a green sauce that’s usually served along side, and used it to make a pan gravy. I was very pleased with this last minute experiment, and it actually reminded me, in taste and texture, of a Chile Verde, which is never a bad thing.

Below the ingredients, I’ll give you the rather simple formula for achieving perfect doneness, which will work no matter how you flavor your turkey, but if you’re looking for something deliciously different on your Thanksgiving table, then I hope you give this Peruvian turkey a try. Enjoy!

Peruvian Turkey Ingredients:

1 whole turkey, ready to roast

For the spice rub:

12 cloves garlic

1 tbsp dried oregano

3 tbsp paprika

1 tbsp smoked paprika

1/2 cup ground cumin

2 tbsp freshly ground black pepper

1/2 cup soy sauce

1/3 cup vegetable oil

1/2 cup white vinegar

Rub turkey all over, and under the breast skin with the rub. Let sit out at room temp for 1 hour. Rub extra rub inside cavity, but save a 1/4 cup or so to use as a glaze later. Tie legs, season with kosher salt, and roast at 325 F., for about 15 minutes a pound, or until the internal temp in the thickest part of the thigh is 170-175 F.  Let rest 20 minutes before carving.

*I like to cover the breasts with foil about halfway through the estimated cooking time. I also like to remove it, and brush on any extra spice rub (thinned with a little oil) about 30 minutes before it should be done. 

For the sauce:

1 cup crème fraiche

juice of one lime

I cup chicken broth

2 jalapeno

1/2 cup cilantro

Place roasting pan (pour off excess fat) on med-high heat. Puree above and deglaze roasting pan with the mixture. Bring to a boil, and cook until the mixture thickens into a gravy. Season and serve!

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Sloppy Toms – This Sandwich Has a Great Personality

I was so excited I’d been able to make such a fine Sloppy Joe with ground turkey instead of the usual beef, that I didn’t even consider its unsightly appearance as I ate. It wasn’t until later, as I edited the footage and photos that I realized this was not an attractive dish.

Even the best looking Sloppy Joe is a homely plate of food, but this was made even more so by the pale turkey meat. As I mentioned in the video, I believe a more thorough browning of the onions would have helped the color, and I will test that theory the next time I make this.

In fairness, it did look a little better in person, and the taste and texture were exactly as I had hoped. It tasted enough like a traditional beef Sloppy Joe to provide that satisfying comfort food fix, yet seemed much lighter.

Superficial beauty aside, this made for a very enjoyable lunch, and kept warm in a slow cooker, could also work very nicely for a Super Bowl party. I hope you give it a try soon. By the way, thanks to Me.Eat.Food for inspiring today post title! Enjoy!

Ingredients for 6 Portions:

2 tbsp butter

1 onion

salt and pepper to taste

1 1/4 pounds ground turkey plus 1/2 cup cold water

3/4 cup ketchup

1 1/2 tbsp brown sugar, or to taste

cayenne to taste

1/2 tsp Worcestershire sauce

1/2 tsp unsweetened cocoa
1 1/2 cup water, or as needed

1/3 cup chopped green onions

1/2 cup shredded white cheddar cheese

View the complete recipe

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K.I.S.S. Turkey

After being inspired by watching dozens of celebrity chefs' favorite turkey techniques over the last few days, I decided to show a turkey being prepared using none of them. This goes out to all you terrified first timers whose heads are probably spinning with cryptic visions of brining, rubbing, marinating, injecting, smoking, and frying.

This also goes out to you grizzled veterans who realize the turkey is  nothing more than an edible centerpiece; merely an excuse to surround ourselves with the most delicious and decadent side dishes and desserts possible.

I’m not saying that all those tips and tricks aren’t worthwhile; they are, and I’ve used many of them at one time or another, but the fact remains that if you simply buy a great bird, rub it with a some butter, season it generously, and slow roast it – you’ll have a perfectly wonderful tasting turkey with magazine cover good looks.

Having said that, I don't really expect most of you to just settle for such a primitive method, but the point here is that you could if you wanted to. If you do decide to first use whatever brines, marinades, and/or spice rubs strike your fancy, this roasting method will still work very nicely. By the way, if you need it, check out this gravy post for what to do with all those pan drippings. Enjoy!

Ingredients:

12-24 pound turkey

seasoning salt: salt, black pepper, and cayenne

3 tbsp butter

4 springs of rosemary

1/2 bunch sage leaves

1 onion

1 carrot

1 celery rib

*Roast at 325 degrees F. for about 15 min/per pound or until an internal temp of 175 degrees F.

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K.I.S.S. Turkey

After being inspired by watching dozens of celebrity chefs' favorite turkey techniques over the last few days, I decided to show a turkey being prepared using none of them. This goes out to all you terrified first timers whose heads are probably spinning with cryptic visions of brining, rubbing, marinating, injecting, smoking, and frying.

This also goes out to you grizzled veterans who realize the turkey is  nothing more than an edible centerpiece; merely an excuse to surround ourselves with the most delicious and decadent side dishes and desserts possible.

I’m not saying that all those tips and tricks aren’t worthwhile; they are, and I’ve used many of them at one time or another, but the fact remains that if you simply buy a great bird, rub it with a some butter, season it generously, and slow roast it – you’ll have a perfectly wonderful tasting turkey with magazine cover good looks.

Having said that, I don't really expect most of you to just settle for such a primitive method, but the point here is that you could if you wanted to. If you do decide to first use whatever brines, marinades, and/or spice rubs strike your fancy, this roasting method will still work very nicely. By the way, if you need it, check out this gravy post for what to do with all those pan drippings. Enjoy!

Ingredients:

12-24 pound turkey

seasoning salt: salt, black pepper, and cayenne

3 tbsp butter

4 springs of rosemary

1/2 bunch sage leaves

1 onion

1 carrot

1 celery rib

*Roast at 325 degrees F. for about 15 min/per pound or until an internal temp of 175 degrees F.

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Turkey Noodle Casserole – Getting Ready for Thanksgiving Leftover Leftovers

This recipe is not for your Thanksgiving leftovers. Those should simply be reheated and eaten the next day, as either a hot sandwich, or just as they were the day before. This delicious Turkey Noodle Casserole is for the leftover leftovers.

I don’t know about you, but after a few days of eating Thanksgiving leftovers, no matter how tasty they originally were, I want something that makes me forget there’s even turkey in it. Since ingredients like garam masala, spicy cheese, and peppers aren’t typically used in the meal, they work wonderfully here to disguise the last of the holiday bird.

By the way, you’ll also want to assess the rest of your leftovers before constructing this casserole. The recipe is perfect for using up the last remnants of those “why did we make so much?” vegetable side dishes; things like peas and carrots, green beans and onions, or even butternut squash will work very nicely.

I know we have a few weeks to go, but I’m posting this nice and early so you can be sure to have the necessary items in your pantry already. Thanks to all those Black Friday lunatics, the less shopping you have to do after Thanksgiving, the better. I hope you give this a try, and like it so much that you add it to your regular recipe rotation. Enjoy!

Ingredients for 6 Servings:

3 tablespoons butter

3 tablespoons flour

3 1/2 cups cold milk

1 (10-oz) can condensed cream of mushroom soup

1 teaspoon garam masala, or curry powder

1 teaspoon dried tarragon

1/4 cup chopped green onions

1/2 cup diced red bell peppers

1/2 cup diced green bell peppers

1 cup shredded pepper Monterey jack cheese

1 teaspoon salt, or to taste

12 ounce package dry egg noodles

3 cups diced cooked turkey

5 oz bag potato chips, crushed into crumbs

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Turkey Gravy with Porcini Mushrooms and Marsala Wine – Make-Ahead So You Don’t Get Behind

They say timing is everything; to which I would add, “was” everything, and “will be” everything. So, with that in mind I present this “make-ahead” turkey gravy with porcini mushrooms and Marsala wine.

The Thanksgiving Day kitchen is a busy, hectic scene that can intimidate even the most experienced cooks. As dinnertime approaches, you’re flying around the kitchen trying to get everything to the table, hot, looking delicious, and most importantly, on time.

While the turkey is resting under foil, you’re mashing potatoes, reheating sweet potatoes, warming rolls, and probably trying to finish a gravy. That’s a lot of stuff going on, and one reason new cooks are so afraid to try a big holiday meal.

However, by doing your gravy ahead of time, you make that last-minute production a lot easier, and your other offerings will benefit from the extra attention. That’s not to say I want you to throw away all those lovely turkey pan juices sitting in your roasting pan. Time permitting of course, strain them into a saucepan, boil them down, and add them to this sauce.

This recipe is made for adaptation, so feel free to use a drier white wine, sherry, or none at all. I highly recommend the caramelized porcini mushrooms, which are easy to find dried in any large grocery store, but you can also use any fresh varieties with delicious results. Anyway, if you’re looking to “gourmet up” this year’s turkey gravy, I hope you give this a try. Enjoy!

Turkey Gravy Ingredients (makes about 3-4 cups gravy):

For the turkey neck stock:

2 tsp vegetable oil

3-4 turkey necks

1 onion

1 rib celery

1 carrot
1/3 cup Marsala wine, or white wine

2 quarts cold water

2 garlic cloves

1 bay leaf

1/4 oz dried porcini mushrooms

For the sauce:

1/4 cup butter

1/4 oz dried porcini mushrooms

3 tbsp flour

about 6 cups of the reserved turkey neck stock

2 tbsp heavy cream

salt and pepper to taste

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Turkey Gravy with Porcini Mushrooms and Marsala Wine – Make-Ahead So You Don’t Get Behind

They say timing is everything; to which I would add, “was” everything, and “will be” everything. So, with that in mind I present this “make-ahead” turkey gravy with porcini mushrooms and Marsala wine.

The Thanksgiving Day kitchen is a busy, hectic scene that can intimidate even the most experienced cooks. As dinnertime approaches, you’re flying around the kitchen trying to get everything to the table, hot, looking delicious, and most importantly, on time.

While the turkey is resting under foil, you’re mashing potatoes, reheating sweet potatoes, warming rolls, and probably trying to finish a gravy. That’s a lot of stuff going on, and one reason new cooks are so afraid to try a big holiday meal.

However, by doing your gravy ahead of time, you make that last-minute production a lot easier, and your other offerings will benefit from the extra attention. That’s not to say I want you to throw away all those lovely turkey pan juices sitting in your roasting pan. Time permitting of course, strain them into a saucepan, boil them down, and add them to this sauce.

This recipe is made for adaptation, so feel free to use a drier white wine, sherry, or none at all. I highly recommend the caramelized porcini mushrooms, which are easy to find dried in any large grocery store, but you can also use any fresh varieties with delicious results. Anyway, if you’re looking to “gourmet up” this year’s turkey gravy, I hope you give this a try. Enjoy!

Turkey Gravy Ingredients (makes about 3-4 cups gravy):

For the turkey neck stock:

2 tsp vegetable oil

3-4 turkey necks

1 onion

1 rib celery

1 carrot
1/3 cup Marsala wine, or white wine

2 quarts cold water

2 garlic cloves

1 bay leaf

1/4 oz dried porcini mushrooms

For the sauce:

1/4 cup butter

1/4 oz dried porcini mushrooms

3 tbsp flour

about 6 cups of the reserved turkey neck stock

2 tbsp heavy cream

salt and pepper to taste

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