pre thanksgiving celebration

a pre thanksgiving dinner to celebrate good fortune, great health & amazing friends!

also an excuse to enjoy creative drinks like:

our dirty forefathers (aka dirty martini)

quaker's juice (aka gin gimlet)

indian's scalp (aka pomegranate cosmopolitan)

pilgrim's punch (aka french 75)

sacajaweeyas coin purse (aka manhattan)

and odd but good, guiness with champagne!

this menu is well worth the effort but definatley needs to be prepped ahead of time. Both truffles and risotto require ample chilling time.

menu below serves 4

welsh rabbit (appetizer)

chanterelle risotto cakes

brussels sprouts with freshly roasted chestnut beurre blanc sauce

espresso truffles

welsh rabbit

melt 4 tbls butter in a large sauce pan over medium heat

- stir in 4 tbls flour and cook, constantly stirring, until golden, 1-2 minutes

- gradually whisk in 2 cups milk and continue cooking, whisking, until thick (10 minutes)

- stir in 6 TBLS quinness stout and 6 teaspoons dry english mustard and a few dashes worcestershire sauce.

- remove from heat and gradually whisk in 8 ounces grated well aged sharp cheddar cheese, whisking until completely melted after each addition.

- cook sauce over medium heat, stirring until thick about 3 minutes. season.

- place 4 slices lightly toasted sourdough bread into a large baking dish (do not overlap) and pour sauce over the bread. Brown under broiler for 2-3 minutes

* you could make this into individual ramekins as well

chanterelle risotto cakes (bay cafe, lopez island, washington)

5 cups veg stock, homemade

1/2 dry white wine or dry vermouth

2 tbls minced flat leaf parsley

3 tbls olive oil

4 tbls unsalted butter

1 bunch green onions, minced

2 cloves garlic, minced

1/2 pound chanterelle mushrooms, cleaned, trimmed and thinly sliced

1 1/2 cups arborio rice

1/2 cup grated Parmesan cheese

s&p to taste

garnish-

1 cup finely shredded spinach leaves

1/2 cup grated parmesan

1/4 cup toasted pinenuts

1) combine stock, parsley & wine in a saucepan and bring to just a simmer

2) heat olive oi & 3 tbls butter in a large, heavy skillet over medium heat. Add green onions & garlic & saute until softening, 3 minutes. add mushrooms and continue to saute until they have released their juices, stirring often, 5 minutes or so. stir in rice until evenly glossy.

3) add 1 cup of the hot stock to the rice and cook over medium heat, stirring constantly until all the liquid is absorbed. continue adding stock in this same fashion, roughly every 5 minutes until all the liquid as been absorbed and the rice is tender.This should take about 30 minutes if you keep you heat low enough and take your time adding the hot stock...do not rush this process!

4) when rice is tender and all liquid is absorbed, remove from heat and stir in cheese and season to taste. set aside to cool.

5) when cook, form the risotto into cakes using a 1/2 cup for each and making them about 31/2 inches across and 12 inch thick. Lay cakes on a baking sheet covered in plastic wrap, you should be able to make exactly 8 cakes. Cover with another layer of plastic wrap and refrigerate for at least 2 hours.

6) just before serving warm the oven and heat remaining 1 tbls of butter in a large non stick skillet over medium high heat. Fry a few at a time, flipping after 3minutes or so until crispy and brown. Move into warmed oven as you proceed with the rest. Do not crowd pan as you fry.

7) arrange and serve with garnish

Brussels sprouts with chestnut beurre blanc

10 fresh roasted chestnuts (see note below)

1-2 tsp fresh lemon juice

1/4 cup minced shallot

4 tsp red wine or balsamic vinegar

1/2 cup cold butter

pinch of salt, pepper and nutmeg to taste

4 cups brussels sprouts (1 1/2 pounds)

pinch of thyme

1) preheat oven to 400* and make a small X with a paring knife on the flat side of each chestnut. Place them x side down and roast in oven for about 25 minutes. you should be able to squeeze them when they have cooled and peel off the hard shell and membrane.

2) In a blender puree the peeled, roasted chestnuts with 3/4 cup warm water. set aside.

3) combine shallot, vinegar and 1/4 cup of water in a sauce pan and simmer for 5 minutes until liquid has evaporated. meanwhile cu the butter into chunks.

4) reduce heat to low and add in small pieces of butter and whisk until melted. Immediately lift pan and add more butter, whisk and repeat process until all butter has been added and melted. Whisk in chestnut puree, salt, pepper & nutmeg. cover and set aside in a warm but not hot place while you steam or blanch your brussels sprouts.

so, your risotto cakes should be warming in oven, chestnut sauce aside and brussels have been blanched. Quickly pan fry the brussels to heat em up.

plate 1/4 of the sauce on a large plate and put two risotto cakes down and some brussels sprouts. garnish all with parm cheese, spinach & pine nuts.

have a drink....you deserve it after all that!