Thursday, November 26, 2015

Thanksgiving 2015

Raspberry Kicker: 2 shots raspberry vodka, 4 shots cran-raspberry juice, a splash of Chambord, and fresh raspberries

Delicata Squash with Caramelized Shallots and Sherry
1 large Delicata squash
2 tablespoons EVOO
¼ cup dry sherry
1 tablespoon unsalted butter
1 cup thinly sliced shallots
4 tablespoons finely chopped fresh sage
Heat oven to 350 degrees F. Peel the squash, leaving some skin on the crevices. Trim the ends, slice in half lengthwise, scoop out seeds, and slice the halves crosswise in 1/4 inch thick slices. In a skillet, heat a tablespoon EVOO and cook squash until brown then transfer to a baking dish. In the same skillet, heat another tablespoon on EVOO and caramelize shallots. Remove from heat transfer shallots to baking dish and add sherry and sage. Cover the baking dish with foil and bake for 30 minutes. Before serving, salt and pepper to taste.

Cranberry Honey Turkey Glaze: 1 cup fresh or frozen cranberries, ½ cup honey, ¼ cup rice vinegar, 2 tablespoons chopped fresh thyme leaves

*My Thanksgiving recipes are from the magazine The Best of Fine Cooking Cook Fresh, Fall 2014 (Yes, I have been waiting a whole year for this!)

1 comment:

  1. So that's the culprit of all those Kirk smiley faces on snapchat!