Winter Harvest Sparkler Recipes

Steps:

• Rub half the rim of 4 stemmed glasses (preferably coupe glasses) with lemon slice and dip into sanding sugar, if using. Chill glasses until ready to use.
• Combine crème de violette, clementine juice, lemon juice, and gin in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 30 seconds. Strain into prepared glasses, top off with Champagne, and garnish with a lemon twist, if using.
• Do Ahead
• Cocktail base (without champagne) can be made 1 day ahead; cover and chill.

Steps:

• Fill a large goblet halfway with white wine€, and then fill another quarter with your juice of choice, and finish with club soda. Garnish according to the juice, using zest, pomegranate seeds or apple slices.

Steps:

• In a Dutch oven over medium heat, cook and stir the carrots, celery and onions in butter and oil until tender. Add garlic; cook 1 minute longer. , Add the broth, potatoes, squash, apples, turnips, parsnips and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the basil, thyme and pepper; simmer 15 minutes longer or until vegetables are tender. Discard bay leaf before serving. Garnish with additional green onions if desired.

Steps:

• Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
• Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!

Steps:

• To make, puree cranberries, sugar, and vodka in a blender until smooth. Strain and chill until cold, or up to 1 week. Fill a flute with 3 tablespoons cranberry-vodka mixture and about 1/2 cup bubbly per glass. For the ombre effect, tilt flute and gently pour Champagne down one side into glass. Serve immediately.