Tag Archives: Thanksgiving

For Bourbon Lovers On Thanksgiving!

Thanksgiving gives us the  opportunity to use earthy, rich, spicy flavors in our food and cocktails. Think smokey, honey, cherry, bourbon and a twist of winter citrus in front of a roaring fire.

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Photo by Prem Pal Singh on Pexels.com

First, the appetizer…

mushrooms

Spicy Sausage Stuffed Mushrooms With Aged Gouda Cheese Sauce

Makes 10 appetizer servings (2 stuffed mushroom caps per serving)

Preheat oven to 350 degrees Fahrenheit.

1/2 pound mild pork sausage

4 tablespoons vegetable oil

2 tablespoons minced red onion

Place vegetable oil in a frying pan.  Place pan over medium heat and add sausage. Brown sausage and crumble in pan.  Add red onion and cook over medium-low heat until onion is soft and transparent.  Remove from heat.

1/2 cup panko breadcrumbs

1/2 cup shredded Parmesan cheese

1 egg

Add panko breadcrumbs and Parmesan cheese to sausage. Stir to combine all ingredients. Whisk egg into sausage mixture. Make sure all ingredients are well combined.

 20 baby portobello mushrooms, stems removed and center (stem side) hollowed out with a spoon.

Stuff  mushrooms with sausage mixture, gently pressing sausage mixture into the hollowed out stem end of the mushroom and mound the mixture on top of the mushroom.  Place stuffed mushrooms in a shallow baking pan. Bake stuffed mushrooms in a 350 degree Fahrenheit oven for 20 minutes.

While stuffed mushrooms are baking, prepare Aged Gouda Cheese Sauce:

2 tablespoons butter

1 tablespoon flour

1/4 teaspoon red chili flakes

1/4 pound aged Gouda cheese, cut into small cubes

1/2 cup milk

1/2 teaspoon medium Peri-Peri Sauce or your favorite hot sauce (more may be added to taste – but add carefully…more can always be added, but once it’s in the sauce it cannot be removed!)

Melt butter in a saucepan. Whisk in flour.  Whisk in one half of the milk.  Add red chili flakes, aged Gouda cheese, Peri-Peri Sauce and the rest of the milk. Stir to combine all ingredients.  Continue to heat over medium low heat and stir until cheese melts. Once the cheese melts remove from heat.

Once the mushrooms have finished baking, remove from oven. Place mushrooms in individual ramekins.  Pour aged Gouda cheese sauce over the mushrooms. Place ramekins under the broiler until the cheese sauce is lightly browned and bubbly.  Serve immediately.

Old Fashioned

It is so easy and delicious to mix a cocktail with hand-crafted Bittermilk Cocktail Mixes (available on-line or at Fresh Market).  We’ve invited friends to Thanksgiving who love Whiskey Sours so I am going to surprise them with Bittermilk Smoked Honey Whiskey Sours served over an ice sphere with  Fabbri Amarena Cherries. These cherries are a dark red variety with a sweet and slightly bitter flavor that are preserved in a rich syrup made from the juice of the same fruit. They are sold in a decorative pottery jar on-line or locally (Roanoke, VA) at Tinnell’s Finer Foods. Seriously delicious!

We’ve revived this old classic by smoking honey over bourbon barrel staves. Bitter orange peel and lemon make for a slightly tart and smoky cocktail. Honey adds a nice frothy head when shaken vigorously. Mixes best with bourbon but swap it out for tequila to make a slightly smoky Honey Margarita. Shake equal parts Bittermilk No.3 + Whiskey with heavy amounts of ice. Fresh Lemon Juice, Water, Bourbon Barrel Smoked Georgia Honey, Florida Golden Cane Sugar, Fresh Orange Peel

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Perfect Pairings For Your Thanksgiving Dinner ~ Virginia Wines and Spiced Pear Cocktail

mr bills VA wine sign

mr bills VA wines

These are the wines that our neighbors make.

Virginia Wine Class ~ Mr. Bill’s Wine Cellar ~ Roanoke, Virginia

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Ox-Eye Winery Riesling and Shy Ox Rosé  and were my favorite of the wines we tasted in the Virginia Wine Class.    $20 range.  The Riesling  was smooth, clean and bright with crisp apple notes. The Shy Ox Rosé has a lovely pink color and tasty crisp apple notes that seem to  give the wine a bit of effervesce.

 

The Ox-Eye Riesling will be a lovely pairing for Thanksgiving turkey.

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A yummy pairing to begin a holiday meal ~  Ox-Eye Riesling or Shy Ox Rosé served with this little nosh ~ Cabot Clothbound Cheddar (balanced sharpness, slight nuttiness, caramel sweetness), Murray’s Heirloom Apple Butter on Firehook Cinnamon Baked Crackers.

champange Shenandoah Club

Grande Réserve Brut, Héritage Familial NV

66% Pinot Noir
33% Chardonnay

Smooth mousse with rich pear, brioche and spice notes.  A delightful aperitif leading into Thanksgiving dinner.

http://www.champagne-barnaut.com

Here’s my favorite recipe for green beans ~ always on my Thanksgiving table…enjoy!

Parmesan Prosciutto Green Beans

A family favorite! You’ll find this dish on my holiday table often.  Easy to prepare and full of flavor. Here’s the recipe:

1.5 pounds fresh green beans
3 oz prosciutto (I use the packaged Boar’s Head brand.  Prosciutto sliced in the deli may not fry very well)
4 tablespoons vegetable oil
1 cup shaved Parmesan
1/2 cup Panko bread crumbs
1/2 stick butter, cut into small pats

Wash green beans and remove stems. Place in large pot of boiling water (no need to add salt since this recipe has lots of salty ingredients).  Cook beans until they are just tender.  Drain and set aside.

Pre-heat oven to 350 degrees Fahrenheit. Place olive oil in a frying pan and place over medium-high heat. When oil is hot place prosciutto slices in the pan and fry, turning once, until prosciutto is crispy. Remove slices from pan and place on a plate lined with paper towels.

In a bowl combine parmesan and panko bread crumbs.  Place green beans in a baking dish and sprinkle with panko bread crumb mixture, toss to combine.  Dot the green beans with the butter pats.  Crumble the prosciutto and sprinkle it over the green beans. Place green beans in oven and bake for 30 minutes.

And a lovely cocktail to sip as all of the Thanksgiving frivolity has begun to curtail…

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Spiced Orchard Pear

Recipe from the Culinary Institute of America ~ as published in the October 18, 2017 issue of The Roanoke Times

Scotch is the star in this crisp Fall cocktail recipe!

Servings 1

2 ounces blended scotch

1/4 ounce pear puree

1/2 ounce orange liqueur

1/4 ounce freshly squeezed lemon juice

1/4 ounce Winter Syrup (recipe below)

1 cinnamon stick for garnish

In a cocktail shaker, combine the scotch, pear puree, orange liqueur, and syrup.  Add ice, then shake until well-combined.  Strain into a rocks glass, over fresh ice, and garnish with a cinnamon stick.

Chef’s note:  If desired, lightly burn on end of the cinnamon stick with a torch.  Invert the rocks glass over the cinnamon stick on a heat-safe surface or plate while you prepare the cocktail.)

Bubblybee note:  This will envelop the interior of the glass in cinnamon smoke which will give a cinnamon spicy note to the cocktail.

Chef’s note:   You can find pear puree in the freezer section of some grocery stores, but if not, just put 3 to 4 pears in a saucepan with about 1/4 cup of water. Cook until the pears are soft, then blend them to a smooth puree.

Bubblybee note:  To make pear puree I put the peeled and cored ripe pear in my blender with the other ingredients and pureed the mixture until very smooth.  Then I put the mixture in my cocktail shaker with ice to complete the recipe.

Winter Syrup

Makes about 3 cups syrup

2 cups water

2 cups sugar

the peel of 1 orange, white pith removed (I used the peel of 2 clementines. Then I used the clementine segments as a garnish for the cocktail.)

1 star anise (note: star anise and cardamom pods can be quite expensive when purchased by the jar.   I purchased mine by the ounce at our local natural foods co-op, purchasing only what I needed, which was much less expensive.)

3 whole cloves

2 cinnamon sticks

5 cardamom pods

Combine water, sugar, orange peel, anise, cloves, cinnamon and cardamom in a medium saucepan over medium heat.  Cook until mixture is simmering and the sugar has dissolved. Set aside until cool, then strain.  Refrigerate for up to 3 weeks.

Happy Thanksgiving Y’all!

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Chocolate Goes With Wine!

Today, October 28, 2016,  is NATIONAL CHOCOLATE DAY!  In anticipation of this delicious day I sauntered downtown to find some fabulous chocolate…

elisMy first stop was Eli’s Provisions right in the heart of the market…one of my favorite places to purchase products made in Virginia. They were sponsoring a wine – featuring Virginia wines available at Eli’s – and chocolate tasting.  https://www.facebook.com/elisprovisionsroanoke

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Virginia is for chocolate lovers too!

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Pictured above chocolate samples from Chocolate Paper, Downtown Roanoke. This adorable store gets its name because they sell chocolate and greeting cards (plus lots of gifts that are perfect for any occasion).

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Melissa, one of the owners of Chocolate Paper offered us samples of chocolate to pair with our wine. She is one of the nicest people you’ll ever meet…is she so sweet because she owns a chocolate store or does she own a chocolate store because she is so sweet….hmmmm…

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Our first pairing was Veritas Chardonnay (unoaked) with Graffiti Zoo, Tropical Tucan...creamy white chocolate with a tropical twist of pineapple and macadamia nut.  Melissa said that she really likes citrus paired with unoaked chardonnay and she is right, this pairing is decadent.

Veritas Winery, Charlottesville, Virginia:

http://www.veritaswines.com/

xxo-wine

Our next taste of wine was Blanco XOCO ~ grape wine with natural flavoring added.  We did not pair it with chocolate because the chocolate flavor was already infused into the wine! Sweet white wine made with Rkatsiteli and Vidal Blanc grapes and chocolate essence.

One of the guests at the wine tasting said that she would make a “Tres Vinos Cake” like a “Tres Leches Cake” except instead of soaking the cake in Tres Leches she would soak the cake in the Blanco XOCO! I like how this lady thinks and may have to try this sometime!

Horton Vineyard, Gordonsville, Virginia:

http://hortonwine.com/

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Our third tasting was Trump Meritage paired with a Lindt Bittersweet chocolate which was a delightful combination. One of my favorite pairings is dark chocolate with a bold red wine.

Trump winery, Charlottesville, Virginia:

http://www.trumpwinery.com/

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Our last sip was Chateau Morrisette 2011 Heritage After Dinner Red Wine.

Winemaker’s Notes: Entrancing aromas of plum and black cherry presage the intensely fruity entry, layered with the character of black tea, baking spices, vanilla and cocoa. The texture of this deep ruby colored full-bodied wine is silky and emollient; lingering aromas will persist on the palate. Like all Port-style wines, heritage is fortified and finished sweet.

Chateau Morrisette Winery, Floyd, Virginia

http://www.thedogs.com/

My last bite was a Asher’s Raspberry Cream. Asher’s is made by a family owned business in Pennsylvania.  Another reason to love Asher’s chocolates…they have a chocolate blog!!!

http://www.ashers.com/blog/

Halloween and Thanksgiving  Chocolate Goodies Abound At Chocolate Paper!

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Candy corn chocolate bar and Peeps!

pumpkin-1Beautifully crafted milk chocolate pumpkins!

turkey-1Cute little chocolate turkey!

Whenever I stroll through our downtown market I find delightful handcrafted goodies such as these beautifully crafted gourds…

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Happy Hokies! Virginia Tech Basket handmade out of a gourd!  Created by The Gourdian Angels, Goodview Virginia. I found this beautiful basket on the market in Downtown Roanoke.

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Happy Halloween!

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