Volume 9, Issue 96 - November 14, 2005

Hello Recipe Club Member,

This week and the beginning of next week, I will be discussing Thanksgiving recipes. The recipes are great for any time of the year or holiday season, so you might want to save these. Today I have some cocktails and appetizers that we think you should have ready for your family and guests when they arrive. For one thing, it keeps those fine folks from nibbling on your hard work while you are in the final hour of getting the meal ready, and it curbs the appetite a little so people do not gorge themselves at meal time.

Click the link if you have not found the Thanksgiving Recipe Guide on the Chef2Chef Recipe Page, you will find many great recipes and safety tips as well.

A Mimosa is a great cocktail and is served at brunches many times. Typically it is made with Orange Juice and Champagne over ice, but today's recipe has a twist to it. Cranberry Juice instead of Orange Juice. Try it...

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Cranberry Mimosas

A great Thanksgiving twist on an old classic. Try it, you will like it!

Ingredients:

chilled Champagne
chilled cranberry juice
fresh cranberries

Preparation:

Fill a tall wine glass or champagne fluted glass half full with Champagne. Add a little cranberry juice and drop 3 or 4 cranberries in as a garnish.

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Cranberry Raspberry Mulled Cider

Makes approximately 2 quarts

Ingredients:

1 quart cranberry juice cocktail
1 1/2 cups frozen unsweetened red raspberries, thawed and slightly mashed
3 cinnamon sticks, each 3 inches long
1 teaspoon whole cloves
1/2 vanilla bean, split
1/2 quart apple cider

Preparation:

In a large saucepan, bring the cranberry juice, raspberries, cinnamon sticks, cloves and vanilla bean to a boil over high heat. Lower the heat and simmer, uncovered, for 10 minutes.

Strain through a tea strainer or a sieve, lined with 100 percent cotton cheesecloth, into a large heatproof pitcher. Carefully pour in cider. Stir gently. Chill

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Brie Crostini with Cranberry Salsa

We like this one because the brie and salsa can be made ahead and set out once guests arrive.

Makes 8 to 10 servings

Ingredients:

Salsa:

2 cups fresh cranberries
2 scallions, finely chopped
1 small red jalapeño pepper, seeded and minced
1/3 cup sugar
pinch teaspoon salt
3 tablespoons fresh cilantro, minced
1 1/2 tablespoons fresh lemon juice
1 teaspoon lemon zest, minced
1 tablespoons fresh ginger, peeled and finely minced

Brie Mixture:

3/4 pound brie cheese, room temperature
8 ounces cream cheese, room temperature
black pepper, to taste

1 baguette, cut into 24 or so pieces
olive oil

Preparation:

Process the cranberries in a food processor until very finely chopped. Place in a glass bowl and add the green onions, jalapeño, sugar, salt, cilantro, lemon juice, zest and ginger. Cover and refrigerate at least 4 hours. Stir occasionally.

Remove most of the rind from the brie and process with the cream cheese and pepper. Process until very smooth. Transfer to a bowl and refrigerate. Bring to room temperature just before serving.

When ready to serve, place sliced baguette on a sheet pan that has been lightly coated with olive oil. Brush the tops lightly and bake at 350 until just toasty. Spread with the brie mixture and top with a bit of the salsa.

Cheese Straws

Makes 3 dozen

Ingredients:

1 stick butter (1/2 cup)
2 cups sifted all purpose flour
1 pound sharp cheddar cheese grated
3/4 teaspoon red pepper
1 teaspoon salt
dash Worcestershire

Preparation:

Cream butter well. Sift dry ingredients together, add to butter, then add cheese. Press thru a cookies press, place on greased tin and bake at 400 degrees for ten minutes. Or they may be rolled on floured board and cut in strips, or rolled out into round thin biscuits with a nut in center of each one.