Add broth to strained juices to reach a total of 4 cups. Melt butter in a 3-quart heavy saucepan over med.-low heat and whisk in flour for 3 min. Pour in broth mixture, whisking constantly to prevent lumps. Bring to a boil, then add MARTINI Asti, citrus juices and Worcestershire. Continue to boil, whisking occasionally for 5 min. to foam and reduce. Add pepper, honey and salt to taste. Continue to cook until gravy is thick and can coat the back of spoon.

Add broth to strained juices to reach a total of 4 cups. Melt butter in a 3-quart heavy saucepan over med.-low heat and whisk in flour for 3 min. Pour in broth mixture, whisking constantly to prevent lumps. Bring to a boil, then add MARTINI Asti, citrus juices and Worcestershire. Continue to boil, whisking occasionally for 5 min. to foam and reduce. Add pepper, honey and salt to taste. Continue to cook until gravy is thick and can coat the back of spoon.

Rinse leaves and dry. Remove ribs and cut into ½-inch dices. Heat 1 Tbsp. of canola oil in medium Dutch oven or heavy-bottomed saucepan over med. heat. Add onions and sauté for 3-5 min. Add garlic & red pepper flakes and continue to cook for 1 min. Add chicken both, ham hocks and stems. Reduce heat to med.-low, cover & cook for 80-90 min., until tender. Season to taste with salt & pepper. Serve alongside Sautéed Leafy Collard Greens.

Rinse leaves and dry. Remove ribs and cut into ½-inch dices. Heat 1 Tbsp. of canola oil in medium Dutch oven or heavy-bottomed saucepan over med. heat. Add onions and sauté for 3-5 min. Add garlic & red pepper flakes and continue to cook for 1 min. Add chicken both, ham hocks and stems. Reduce heat to med.-low, cover & cook for 80-90 min., until tender. Season to taste with salt & pepper. Serve alongside Sautéed Leafy Collard Greens.

PREP: Preheat oven to 350°F. Trim top rind off brie & place in an 8-in. round baking dish. Sprinkle brie w/ brown sugar & bake until sugar melts (20 min.). COOK: Melt butter in sauté pan over med. heat. Add shallots, salt & pepper. Sauté until tender. Stir in thyme & sugar. Reduce heat until golden brown (20 min.). Add MARTINI Sparkling Rosé & let simmer until evaporated. Allow shallots to cool, then spread over brie. Oven bake for 5 min. SERVE: Top w/ chopped almonds. Serve w/ sliced…

PREP: Preheat oven to 350°F. Trim top rind off brie & place in an 8-in. round baking dish. Sprinkle brie w/ brown sugar & bake until sugar melts (20 min.). COOK: Melt butter in sauté pan over med. heat. Add shallots, salt & pepper. Sauté until tender. Stir in thyme & sugar. Reduce heat until golden brown (20 min.). Add MARTINI Sparkling Rosé & let simmer until evaporated. Allow shallots to cool, then spread over brie. Oven bake for 5 min. SERVE: Top w/ chopped almonds. Serve w/ sliced…

Find the perfect food and wine pairings for your Thanksgiving celebration. There’s a sparkling wine for every course of your day.

Find the perfect food and wine pairings for your Thanksgiving celebration. There’s a sparkling wine for every course of your day.

PREP: Prepare a large bowl of ice water. Set aside. MIX: Combine egg yolks, sugar and salt in small bowl. Blend well. Place bowl over saucepan of gently boiling water. Whisk constantly until custard is thick and pale in color, approximately 4 minutes. Remove from heat and cool mixture over ice water. Whisk in MARTINI Prosecco until frothy. Serve over spiced pears and buttermilk panna cotta.

PREP: Prepare a large bowl of ice water. Set aside. MIX: Combine egg yolks, sugar and salt in small bowl. Blend well. Place bowl over saucepan of gently boiling water. Whisk constantly until custard is thick and pale in color, approximately 4 minutes. Remove from heat and cool mixture over ice water. Whisk in MARTINI Prosecco until frothy. Serve over spiced pears and buttermilk panna cotta.

Tips and recipes from Celeb Chef Vanessa Cantave

Tips and recipes from Celeb Chef Vanessa Cantave

Spray 6 ramekins w/ vegetable oil & place on cookie sheet. Combine gelatin & water in small bowl. Let stand 6 min. until softened. In saucepan, heat cream & sugar over med. Heat. Stir till sugar dissolves. Add gelatin mixture & remove from heat. Mix well. Pour mixture in bowl to cool. Stir in buttermilk & vanilla. Divide evenly in ramekins. Refrigerate 4 hrs, until set. Dip ramekin base in hot water for 10 sec. to loosen. Flip onto small plate. Garnish w/ Spiced Pears & MARTINI Prosecco…

Spray 6 ramekins w/ vegetable oil & place on cookie sheet. Combine gelatin & water in small bowl. Let stand 6 min. until softened. In saucepan, heat cream & sugar over med. Heat. Stir till sugar dissolves. Add gelatin mixture & remove from heat. Mix well. Pour mixture in bowl to cool. Stir in buttermilk & vanilla. Divide evenly in ramekins. Refrigerate 4 hrs, until set. Dip ramekin base in hot water for 10 sec. to loosen. Flip onto small plate. Garnish w/ Spiced Pears & MARTINI Prosecco…

Tip from Celeb Chef Vanessa Cantave : If you have more than 4-5 guests, you will want to set out 2 or more platters, so everyone isn’t crowding around one plate.

Tip from Celeb Chef Vanessa Cantave : If you have more than 4-5 guests, you will want to set out 2 or more platters, so everyone isn’t crowding around one plate.

PREP: Core pear and slice into ⅛-inch pieces. COOK: In sauté pan, melt butter and brown sugar. Toss in pear slices and remaining spices. Sauté for 1-2 min. on med.-low heat until pear softens. Remove from heat. Add vanilla and lemon juice. SERVE: Let cool and serve à la mode with freshly whipped cream.

PREP: Core pear and slice into ⅛-inch pieces. COOK: In sauté pan, melt butter and brown sugar. Toss in pear slices and remaining spices. Sauté for 1-2 min. on med.-low heat until pear softens. Remove from heat. Add vanilla and lemon juice. SERVE: Let cool and serve à la mode with freshly whipped cream.

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