A Top Chef Thanksgiving
Josie's Candied-Cranberry-and-Spiced Rum Punch
Nikki's Butternut Squash Soup with Walnuts
Dale's Deep-Fried Turkey with Hot Sauce
Tom's Sausage Stuffing with Caramelized Leek and Sage
Padma's Zucchini Pudding
Spike's Vineyards Cranberry Relish
Gail's Creamed Spinach
Harold's Potato Roesti
Dave's Pumpkin Panne Cotta
Lee Anne's Day-After Turkey and Dumplings
Chef Josie Smith-Malave
1 cup cranberries
1 cup sugar
1 tbsp. minced fresh ginger
2 cups water
1 stick cinnamon
½ cup spiced rum
Place all items except rum in small sauce pan over medium heat, and simmer until liquid has evaporated by half (about 20 minutes).
Reserve and add rum allow to soak for 4-6 hours.
For the cocktail:
1 oz. spiced rum
1 oz. light rum (Josie likes Pyrat)
1 tbsp. Grand Marnier
1oz. pineapple juice
1oz. passion fruit juice
1 tablespoon (splash) coconut milk
1 tablespoon candied cranberries
nutmeg (fresh, use micro plane; or a pinch of ground)
Muddle cranberries in pint glass with crushed ice and passion fruit juice.
Add pineapple, rums, Grand Marnier.
Top with a splash of coconut milk and garnish with nutmeg.