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!