Wednesday, June 12, 2013

"Blond" French Dip Crescent Rolls w/ Chicken Au Jus

My 9 year old wanted French Dips for dinner. I didn't have a beef roast on hand and none on sale this week, but nitrate free turkey breast was on special in the deli so I decided to pick some of that up and make a "Blond" French Dip with a Chicken Au Jus......Of course you can make these "Classic" with Roast Beef and Beef Au Jus too.

Crescent Rolls--

This is a Gluten Free Recipe you can your favorite crescent roll recipe, or even premade dough if you like.
I got 24 out of this...

2/3 cup warm water
2 tsp sugar
1 TB yeast
1 tsp cider vinegar
2 egg
2 TB melted butter
1 1/3 cup sorghum flour
2/3 cup potato starch
1/2 cup rice flour
1/4 TB tapioca starch
2 tsp xanthan or guar gum
1/2 tsp salt

Sliced Turkey, Chicken or Roast Beef as you see fit
Small chunks of cheese of your choice

In a bowl combine the yeast,sugar and water. Allow to proof and foam up for 5 minutes

In another bowl combine the sorghum flour, rice flour, potato and tapioca starch and gum. Mix well.

When the yeast is proofed add the egg, vinegar and melted butter.

Add flour mix 1/2 cup at a time until fully incorporated.

Divide into 3 equal balls. Set 2 aside and roll/pat 1 to a large circle.

Carefully cut into 8 wedges.

On 1 wedge place a little sliced meat(to your preference, but dont overload it!) and 1 small slice of cheese.

Carefully roll up and seal the end with a bit of water. Place on a greased baking sheet.

 Continue with the rest of the the dough, meat and cheese.

Brush with a little more butter if desired. Allow to rise in a warm draft free spot for 20 minutes.

Bake in a preheated 350 oven for 15-20 minutes.

While they are baking, make the Au Jus
Au jus:
1 TB butter
1/2 small onion
1 clove garlic, minced
1 TB fresh parsley, chopped
1/2 TB fresh oregano, chopped
2 1/2 cups chicken stock*
1 TB worcestshire sauce
2 TB white wine*
1 TB cornstarch
salt and pepper to taste

*for beef au jus, just sub beef stock!
** sub chicken broth if you like

In a pan heat butter over medium heat, saute the onion and garlic until very soft.

Add in the chicken stock, worcestshire and herbs. Simmer for 20 minutes.

Strain out the vegetables and herbs.

Mix the white wine and cornstarch together , then add to the chicken broth. Heat gently and stir to slightly thicken. Salt and pepper to taste.

Serve it on the side for dipping the crescents!

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