Sandra Lee and Joshua Bell are offering up some free recipes and music, respectively, to help you host a fabulous Thanksgiving.
Joshua Bell, the immensely talented violinist, is offering his beautiful music to you to stream throughout the day on Thanksgiving as you prepare and enjoy food and fellowship with family and friends. Just click on this Streaming music player to add the perfect musical backdrop--hours of music from NINE of his CDs including his newest, Joshua Bell At Home With Friends (I have it, I love it!).
While you are enjoying the music, serve your guests some easy cocktails. Sandra Lee suggests that you “Re-name your cocktails for a signature touch and serve them in an array of glasses in different shapes and sizes for a glamorous effect. If you have a special album playing, review your song list and allow the song titles to inspire your cocktails, ie. Peach Cider can be turned into “Cinema Paradiso” to match the beautiful duet of the same name on Joshua Bell’s new album At Home With Friends. Brilliant!”
Here are recipes for a warm cocktail and a couple of appetizers from Sandra Lee's new book, Sandra Lee Semi-Homemade Cocktail Time.
Prep 10 minutes, Cook 2 hours (Low)
Makes 10 drinks
2 cans (11.5 ounces each) peach nectar
2 cans (11.5 ounces each) apricot nectar
1 bag (12-ounce) frozen peach slices
3 cups water
1 cup packed light brown sugar
1 cup bourbon, Bulleit®
1⁄2 cup lemon juice
1 teaspoon ground allspice
2 cinnamon sticks
Cinnamon stick
Excerpted from the book, Sandra Lee Semi-Homemade Cocktail Time, by Sandra Lee
Prep 25 minutes Bake 35 minutes Makes 12 mini bread puddings
no-stick cooking spray, Pam®
8 ounces sweet Italian sausage, Johnsonville®
1 package (8-ounce) sliced fresh mushrooms
1 tablespoon canola oil, Wesson®
1 teaspoon bottled crushed garlic
2 cups milk
4 eggs
1 teaspoon Italian seasoning, McCormick®
1⁄2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 loaf country-style bread, cut into 1-inch cubes
1. Preheat oven to 325 degrees F. Coat twleve 2 1/2-inch muffin cups with cooking spray; set aside.
2. In a large skillet, over medium heat, cook sausage until browned, breaking up lumps. Remove sausage from skillet. Add mushrooms, oil, and garlic to skillet. Cook and stir until mushrooms are lightly browned. Remove from heat and stir in sausage. Let cool.
3. In a large bowl, whisk together milk, eggs, Italian seasoning, salt, and pepper. Add cubed bread and sausage mixture to egg mixture; press bread with back of a large spoon to submerge into milk mixture. Let stand for 10 minutes or until bread absorbs milk mixture. Ladle bread pudding mixture into prepared muffin cups and place in a large rimmed baking pan. Carefully pour hot water into the baking pan. Bake for 35 to 40 minutes or until top is golden brown and bread pudding puffs. Serve warm.
Excerpted from the book, Sandra Lee Semi-Homemade Cocktail Time, by Sandra Lee
Fig and Port Tartlets - Appetizer
Prep 15 minutes Cook 6 minutes Makes 15 tartlets
1 jar (12-ounce) royal fig preserves, St. Dalfour®
1⁄4 cup port
2 cups whipping cream
3 tablespoons granulated sugar, Domino®/C&H®
1⁄4 teaspoon cinnamon extract, McCormick®
1 package (2.1-ounce) baked miniature phyllo dough shells, Athens®
round cinnamon, McCormick®
Powdered sugar, Domino®/C&H®
1. In a saucepan, over medium heat, heat preserves and port, about 6 minutes or until mixture thickens. Remove from heat; set aside.
2. In a chilled mixing bowl, beat whipping cream, sugar, and cinnamon extract with an electric mixer on medium speed until stiff peaks form. Transfer whipped cream mixture to a large resealable plastic bag. Snip 1⁄2 inch off one corner of the bag. Fill each shell with about 1 tablespoon of fig mixture. Pipe whipped cream on top. Garnish with a dusting of ground cinnamon and powdered sugar.
Excerpted from the book, Sandra Lee Semi-Homemade Cocktail Time, by Sandra Lee
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