A Thankful Appetizer

What are you thankful for this holiday season?  Your family, friends, the wine glass in your hand, or a  gold turkey on your apron?  Yes, I'm apron obsessed.  I love to feel pretty (and protected from grease) while chopping and cooking in my kitchen.  Also, I couldn't pass up a Target clearance item like this! Besides, my pretty and festive apron made a great backdrop for our simple-to-make Thanksgiving appetizer.

This crostini couldn't be any easier to make and can be prepped a day in advance.  The peppery spice from the rosemary and delicious roasted red peppers gives a wonderful fall (into winter) take on a classic bruschetta.  You are bound to wow your guests with the vibrant colors and for those of you who are anxious for Christmas (and forgot about Thanksgiving) it's the perfect color scheme.

Rosemary Roasted Red Pepper Bruschetta Crostini

Ingredients
1 teaspoon fresh rosemary, chopped
1-2 cloves garlic, minced
1-1/2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes (optional)
1 12-ounce jar roasted red peppers, drained and diced
1/2 cup red onion, diced
1/2 cup cherry tomatoes, diced
4 ounces goat cheese, room temperature
1 baguette, warmed and sliced

In a small bowl mix together the olive oil, rosemary, garlic, salt, pepper and red pepper flakes.  Set aside.

Combine the roasted red peppers, red onion and tomatoes in a medium bowl.  Pour in the olive oil mixture and stir to combine.

Refrigerate for 30 minutes or overnight to combine all the flavors.  Spread the goat cheese on the warmed sliced baguette, top with the bruschetta and serve.  Makes about 12-15 crostinis.

Oatmeal For Breakfast

We all need something to look forward to in the morning to help us get out of bed especially as the temperatures are dropping and winter nears.  Well, unless you live here in Los Angeles where we will be getting a bit of a heat wave this weekend.  Sorry, I had to say it.  I am freezing in this 60 degree weather and excited to see 80 degrees in the forecast.  Yes, after living here for 12 years, 70 degrees is cold to me!  OK, enough bragging about the California sun and back to getting out of bed for this oatmeal breakfast.  

If you haven't tried persimmons yet you seriously need to!  I love them because they are sweet like a pear and crisp like an apple.  I prefer Fuyu persimmons which I used for this oatmeal recipe.  They look like a round tomato and can be eaten while still firm.  Their beautiful orange color brightens this warm oatmeal sweetened with brown sugar and topped with a coconut milk drizzle.  Yep, I'd get out of bed for this breakfast and you should too!

Brown Sugar Persimmon Oatmeal

Ingredients
2 cups water
dash of salt
1 cup rolled oats
1/3 cup pecans, chopped
2-3 Fuyu persimmons, peeled and chopped
1/4 cup brown sugar
1/4 teaspoon cinnamon
2-4 tablespoons coconut milk

Preheat the oven to 350 degrees.

On a small baking sheet roast the pecans in the oven for about 7-10 minutes.  Remove from the oven and set aside.

In a medium sauce pan, bring the water and salt to a boil.  Add the rolled oats and reduce the heat to low.  Cook for about 15 minutes, until the water has absorbed and the oats are soft.  Turn off the heat and add the persimmons, brown sugar and cinnamon.  Stir well to combine.  Distribute the oatmeal evenly into 2 bowls, top with the roasted pecans and drizzle the coconut milk on top.  Makes 2 large servings or 4 small servings.

Harvest Storm

People!  Keep your Christmas decorations in the box and stop skipping over my favorite holiday!  We fully intend to flood your social media with our favorite Thanksgiving cocktails, dishes and desserts over the next two weeks.  Then, on December 1st you can bust out the tinsel, Elf on the Shelf, Santa everything and sing Christmas carols at the top of our lungs. 

So before Gingerbread Stout season gets into full swing, we are finishing up pumpkin season with our take on the classic cocktail, Dark and Stormy.  Thanks to Elysian Brewing Company we were able to find the perfect pumpkin beer with the right amount of spice to pair with the delicious Mount Gay Barbados Rum.  Each barrel is brewed with over seven pounds of pumpkin, roasted and raw pumpkin seeds, and spiced with nutmeg, clove, cinnamon, ginger and allspice.   

If that doesn't scream pumpkin pie in a bottle I don't know what does! See, dessert does come in liquid form.  Happy Fall and almost Thanksgiving!

Harvest Storm

Ingredients
4 ounces rum (We use Mount Gay Barbados Rum)
1 bottle pumpkin beer (We use Elysian Brewing Company's Night Owl Pumpkin Ale)
8 dashes Angostura Bitters 

Filled two tall glasses with ice.  In each glass pour 2 ounces of rum, 4 dashes of bitters and top with the pumpkin beer.  Stir and enjoy! Makes 2 cocktails.

***We were not paid to feature Elysian Brewing Company or Mount Gay Barbados Rum.  These are simply our own opinions.