I have much to be thankful for and that includes you, my readers. I appreciate each of you and the time you take to read this blog, email, and leave comments. May those of you who celebrate Thanksgiving have a wonderful holiday and those who do not, I wish you a lovely day as well.
Wondering what to do with leftovers? Here are a few delicious answers…
Caramelized Pumpkin and Gorgonzola Salad, recipe here
Grilled Turkey and Brie Cranwich, recipe here
You didn’t think I would leave out a cocktail, would you? My husband picks up champagne for when we are cooking together and for dessert… at times there tends to be a little left over. This recipe is fabulous if you want to try something more festive.
Cranberry Spice Champagne
What you need:
6-8 fresh cranberries
*1 teaspoon pumpkin spice agave nectar (or watered-down honey)
A splash of freshly squeezed lemon juice
In a mixing glass, muddle the cranberries in the pumpkin spice agave nectar. Add the lemon juice and champagne with ice, stir briefly. Strain into chilled champagne flute. Top off with extra splash of champagne.
Garnish with three three floating cranberries
recipe via here