“Rainbow Special” Brandied Gravy

Posted on: April 3rd, 2010 by Carla Johnson No Comments


April showers bring May flowers,Grand-Marnier
That is what they say.
But if all the showers turned to flowers,
We’d have quite a colourful day!

~ Karen Chappell

Today on our family drive home from our cabin, we drove through some rain and then a rainbow followed us for the last 45 minutes of our drive. I have never seen a rainbow last that long before. It was amazing!


Because of its awe-inspiring beauty the rainbow represents a lot of wonderful things to a lot of wonderful people. Did you know…??

  • An Islamic physicist 1000 years ago was the first person to try and explain the science of a rainbow.

  • In Greek and Norse mythology a rainbow connected humans to the gods.

  • In Christianity a rainbow represents hope and promise.

  • In Hinduism the 7 colours of the spectrum represent the 7 shakras.

  • To the First Nations of Turtle Island (North America) the rainbow is a sign of Manataka, the Place of Peace.

  • The rainbow snake in Australian Aboriginal Dreamtime stories represents the water diety.

  • The rainbow flag with the colour spectrum has been adopted by the LGBTQ groups to represent the spectrum of our sexuality.

We just passed the March Equinox and in the next few days, there will be many significant celebrations that fit beautifully with the renewal of spring. Christians are celebrating Easter. Jews are celebrating Passover. Sikhs are celebrating Vaisakhi and the Bahá’í are celebrating  Ridvan.

If you are getting together with family or friends – for any reason! – and cooking a turkey, here is a recipe you will want to try. When I asked my Goddess friends for recipes, Laurie told me she had a recipe with brandy in it, but it was for gravy. My jaw just about fell to the floor. I would never have thought of putting brandy in gravy! I wanted her to make it for our Goddess Supper, but it would have required roasting a turkey, so I saved it for this post. 

Brandied Turkey Gravy


2 cups water
1 onion, chopped
2 bay leaves
turkey giblets chopped coarsely
1/4 cup all-purpose flour
1/3 cup brandy or orange liquer
pinch of salt & pepper

While the turkey is roasting, make a giblet broth by adding the water, onion and bay leaves to a pot with the giblets. Bring to a boil then reduce heat to low. Simmer uncovered aboukt 30 minutes. Strain and save the liquid.

Once the turkey is finished, remove it from the baking pan. Skim off the fat that is floating on top of the pan juices. Place the pan over the burner on medium heat and bring to a boil.

Whisking constantly, sift the flour into the pan juices. The flour can also be mixed with cold water separately then whisked into the pan. Whisk until smooth and it thickens with the heat.

Whisk giblet broth into the pan and ad the brandy or orange liquer.

Reduce heat to medium and stir frequently. Keep the pan uncovered until it thickens, 5-7 minutes. Reduce to low heat and simmer 5 more minutes.

Add pinches of salt and pepper as needed. Makes about 3 cups.

Enjoy your weekend!

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