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Now that we have all had more turkey than we thought we could possibly eat, there’s still more … what to do with the leftovers?  This is seriously great soup!

Deb’s Famous Turkey Soup

Turkey carcass, all meat removed and chopped roughly
Water to cover carcass in a large pot
2 bay leaves
Sea Salt, Pepper
I T. Rosemary
I T. Marjoram
1 T. Thyme
Break up the carcass and place in a large pot with bay leaves, salt and pepper,
Rosemary, Marjoram and Thyme.
Allow the above to simmer for 2-3 hours. Strain. This is your stock.
5 T. Butter
3 T. flour
1/2 cup rice
1 small onion, chopped
1 lb. Mushrooms sliced
1/2 cup celery, sliced
1/2 cup parsley
Turkey Gravy
Turkey Meat
Turkey Dressing
5 ozs. Chestnuts
3 T. Port

1. Melt 2 T. butter in a large saucepan.  Gradually stir in the flour until smooth. Slowly
stir in the strained stock (which should amount to about 2 quarts) and bring to a boil. Add
the rice and simmer.

2. Saute the onion and mushrooms in the remaining butter until soft. Add the celery and
saute for another 5 minutes. To the simmering turkey stock add the onion/mushroom
mixture along with the parsley, turkey meat, gravy and dressing.

3. Press the chestnuts through a sieve (or a processor) and add to the soup along with 3
T. port.

Adjust the seasoning, adding more salt, if necessary. Simmer for about 2 hours and
enjoy!

Serves6 -8

KIR ROYALE

Thanksgiving = family, food, fun … what’s not to love.   Going through my recipes, I came upon a few side dishes that may become favorites on  your table.  To get the party started, however, might I suggest that you serve a selection of champagne cocktails.  Colorful, festive and light these libations also provide an opportunity for spontaneous grateful toasts.

The basic Kir Royale consists of 1 – 2 Tbls. of Creme de Cassis (blackcurrant liqueur) in the bottom of a chilled champagne flute. It’s important to note here that the Cassis must go in the flute first so that it may be properly distributed.   Top off with 6 Oz. of chilled champagne or sparkling wine.    For a bit more variety, you might provide your guests with Chambord (raspberry liqueur) or  Cointreau (orange liqueur) as a substitute for the Cassis.  Garnish with a cranberry, lemon twist or orange twist.

CHAMPAGNE COCKTAIL

Slightly nostalgic and simply delicious the Champagne Cocktail is always welcome around the cocktail party set.  Place a sugar cube on which you have a few dashes of bitters in the bottom of a chilled champagne flute and add champagne or sparkling wine.  Garnish with a twist of lemon.

Let the gratitude begin.

Now for those fabulous sides I mentioned:

TRUFFLED MUSHROOM RAGOUT

• 3 T. Olive Oil
• 3 T. Unsalted Butter
• 2 Medium Shallots, minced
• 2 Garlic Cloves, minced
• 1/4 lb. Crimini Mushrooms
• 3/4 lb. Fresh Exotic Mushrooms, such as shitake, chanterelle or portobello (can be mixed)
• 3 T. Soy Sauce
• 1/4 C.  Pinot Noir Wine
• 2 T. Fresh Thyme, finely chopped
• Salt
• Freshly Ground Black Pepper
• 3 T. Truffle Oil

Heat olive oil and butter in a heavy skillet over medium high heat.  Add onion and cook until soft.  Add garlic and cook until fragrant, about 1 minute.  Add mushrooms and cook until liquid has evaporated and mushrooms begin to brown.  Add soy sauce and let simmer to mostly evaporate.  Add wine and also simmer to evaporate.  Stir in thyme and season to taste with salt and pepper.  Just before serving, drizzle truffle oil over and toss gently.

ROASTED BEET SALAD WITH CARMELIZED WALNUTS, DRIED CHERRIES & GOAT CHEESE

For each 4 servings:

• 3 Medium Beets
• 1 1/2 lb. Dried Cherries
• 1/2 C. Walnut Halves or Pieces
• 1 Shallot
• 1 Tsp. Fresh Ginger, minced
• 2 Large Tomatoes
• 1 oz. Banyuls Vinegar
• 2 oz. Grapeseed Oil
• 1/2 oz. Chives, chopped
• 1 C. Sugar
• 12 oz. Goat Cheese
• 1/2 oz. Italian Parsley, chopped

Roast beets in 35o degree oven wrapped in foil and placed on a baking sheet with a little water for 40 – 50 minutes or until cooked through.  Let cool.  Peel beets and shred on a box grater.  Set aside.

In a jar with a tight seal, mix ginger, Banyuls vinegar, grape seed oil and season to taste with salt and pepper.  Shake well and set aside.

Heat corn oil in sauce pot.  In separate pot, bring water to boil and blanch walnuts for 4-5 minutes.  Drain well.  Toss with granulated sugar and deep fry until golden brown. Remove and let drain.

In a mixing bowl, combine shredded beets with diced tomatoes, dried cherries, caramelized walnuts, chives, shallots, parsley and season with salt and pepper.  Toss with the vinaigrette and adjust seasoning.  Place a ring mold in the center of a plate and fill with beet mixture.  Top with goat cheese and garnish with chopped chives.

BUTTERNUT SQUASH WITH LEEKS AND CRANBERRY

• 1/2 C. Dried Cranberries or Dried Sour Cherries
• 1/2 C. Cranberry Juice Cocktail
• 12 oz. pkg. Fresh Cranberries
• 1/2 C. Firmly Packed Brown Sugar
• 1/4 Tsp. Vanilla

1. Boil cranberries and/or cherries in cranberry juice for 2 minutes.  Let stand, covered for at least 2 minutes.  Stir in fresh cranberries and brown sugar and boil gently until the cranberries pop, about 10 minutes, and sauce is thickened.
2. Stir in vanilla and cool the sauce.

Makes 3 cups.

• 1/2 Stick Unsalted Butter
• 2 Leeks, white part only, halved lengthwise, sliced thin crosswise, washed and drained
• 3 shallots, sliced thin
• 3 Tbls. Dry White Wine
• 2 Tsp. Balsamic Vinegar
• 1 Clove Garlic, cut into thin slivers
• 1/4 C. Triple Cranberry Sauce (above recipe)
• 1 Tbls. Maple Syrup
• 1 Tsp. Minced Fresh Thyme Leaves
• 2 1/4 lbs. Butternut Squash, peeled, seeded and cut into 1/2 inch cubes
• 1/4 C hot water

1. In a large frying pan, melt 2 Tbls. better and saute the leeks for about 3 minutes.  Add the shallots and saute for 2 minutes.
2. Add wine, vinegar and garlic and cook for about 10 minutes or until vegetables are soft.  Stir in the cranberry sauce, the maple syrup, the thyme and cook until most of the liquid has evaporated.  Season with sea salt and freshly ground pepper.
3. Melt 2 Tbls. butter in a skillet and cook the squash, stirring frequently for about 5  minutes.  Cover and cook over very low heat until squash is tender, about 20 minutes.  (OR, you can bake the squash in a small amount of water in a 350 degree oven for about 25-30 minutes).
4. Drain the squash, place it in a glass casserole and stir in the cranberry-leek mixture and salt and pepper to taste.  Casserole can be made to this point, covered, and refrigerated until serving time.
5. To serve, bring casserole to room temperature, cover with foil and bake at 350 degrees for 20 minutes or until heated through.

BEST WISHES FOR SAFE AND HAPPY THANKSGIVING!

Caravella Limontini’s – Limoncello Pometinis

Created by Deborah Fabricant for Caravella while Spokesperson for Limoncello

For One Cocktail:

• 2 Oz. Vanilla Vodka
• 1 Oz. Caravella Limoncello
• 3 Oz. Pomegranate Juice
• Squeeze of Lime

Place all ingredients into a martini shaker along with several cubes of ice.  Shake vigorously, strain into a martini glass and serve immediately.  Garnish with a very thin slice of lemon floating on top.  Note:  Orange flavored vodka is a very nice substitute for vanilla vodka.  CHEERS!

The following are 3 of my favorite recipes for a summer evening of entertaining….I hope you and your guests enjoy them as much as I do.

PROSCIUTTO ROLLS WITH ARUGULA & FIGS

Courtesy of my dear friend, Leslie Miretti … Makes 8 Servings

• 1/4 cup extra virgin olive oil
• 2 teaspoons fresh lemon juice
• 4 teaspoons grated lemon peel
• 12 thin slices prosciutto (not paper thin)
• 6 ounces soft goat cheese, room temperature
• 8 dried black Mission figs, cut up
• 2 large bunches arugula, stems trimmed

Whisk oil, lemon juice and peel in medium bowl to blend.

Lay prosciutto on work surface.  Spread cheese evely over prosciutto.  Arrange figs over cheese, dividing and spacing evenly.  Drizzle lemon mixture over. Sprinkle with fresh ground pepper.

Arrange 6 arugula leaves atop each prosciutto slice, alternating stems and tops and allowing tops to extend 1 inch over long sides of prosciutto.

Starting at 1 short end of each prosciutto slice, tightly roll up as for jelly roll.  Cut rolls crosswise in half.  TRansfer to platter and stand rolls on their ends with arugula leaves up.

TUNA TARTARE

Courtesy of another dear friend, Jeanne Wilson … Serves 20

• 1/2 pound tuna, sushi quality, cut into small cubes                                
• 1/2 avocado cut into small cubes
• 1/4 cup red onion, minced
• 1/4 cup green onions, thinly sliced
• 1 tablespoon rice wine vinegar
• 2 tablespoons soy sauce
• 2 tablespoons canola oil
• 1 teaspoon toasted sesame seeds
• salt and pepper to taste

Place tuna, avocado and red onion in a large bowl.  In a small covered container, toss together vinegar, soy sauce, canola oil, sesame seeds, salt and pepper, then pour dressing over tuna and toss lightly to coat well.  Refrigerate tuna tartare until ready to serve.  Just before the party, place a small spoonful of tuna tartare into Asian soup spoons and serve immediately.

FRESH CORN RISOTTO

Food & Wine Magazine, Annual Edition 2008 … 6 Servings

• 6 cups chicken stock or low-sodium broth            
• 1 bay leaf
• 3 tablespoons extra-virgin olive oil
• 1 medium onion, minced
• 1 1/2 cups arborio rice (12 ounces)
• 1/2 cup dry white wine
• 1 cup white corn kernels (from 2 ears)
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons unsalted butter, cubed
• Salt and fresh ground pepper to taste

In a medium saucepan, bring the chicken stock to a boil with the bay leaf.  Keep the stock warm over very low heat.

In a large saucepan, heat the olive oil. Add the onion and cook over moderately high heat, stirring, until softened, about 2 minutes.  Add the rice and cook, stirring, until opaque, about 3 minutes.  Add the white wine and cook, stirring, until completely absorbed, about 1 minute.  Add 1 cup of the warm stock and cook over moderate heat, stirring, until nearly absorbed.  Continue adding the stock 1 cup at a time and stirring until it is absorbed between additions.  After about half of the stock has been added, stir in the corn, then add the remaining stock. The rice isdone when it’s al dente and creamy, about 25 minutes total.  Stir in the cheese and butter, season with salt and pepper.  Discard the bay leaf and serve.  - Melissa Clark

Pair these with a perfectly grilled salmon and a crisp and cold Chardonnay and you are in for a treat.

CHEERS, DEB….