Skip to main content

The 'Ab Ovo Usque Ad Mala' Recipes + Some Bubbles from the Conegliano Valdobbiadene Prosecco Superiore DOCG #ChefsSecret

As my parents' friends trickled in for our Thanksgiving lunch, we exchanged greetings and my boys handed out glasses of Italian bubbles. Several of the group had been to our table before; but a few were new. The ones that were new had received a warning ahead of time: "My daughter doesn't prepare a traditional Thanksgiving meal. But if you aren't expecting turkey, stuffing, mashed potatoes, and gravy - and are up for a little culinary adventure - you'll enjoy it. Come hungry," my mother cautioned.

The table was set with china, linens, and each setting had my menu...
On the Table
But I still explained that everything I was serving was inspired by the historical fiction novel The Chef's Secret by Crystal King*. Then we settled in for a feast and chatted about the recipes and the inspiration. I have posted almost everything and you can find the recipes on the titles to go to the original recipe post.

In the Glass

Back in July, Nicole of Somm's Table, had extended an invitation for me to join her at a Prosecco Superiore luncheon in San Francisco. Sponsored by the Consorzio of Prosecco Superiore DOCG, organized by Charles Communications, and hosted by Perbacco, we were treated to course after course and pairing after pairing all the while learning from Iris Rowlee, Perbacco's wine director, and Giulia Pussini from the Consorzio. What an amazing experience!

In any case, they sent me home with beautiful literature on the region and a bottle of Sommariva NV Brut, Conegliano Valdobbiadene Prosecco Superiore. Jake and I sipped and enjoyed it that evening. So, I knew that I wanted to track down a few bottles for our Thanksgiving feast.

Nothing goes so well from course to course as Italian bubbles and Prosecco Superiore is the reigning monarch in that hierarchy. You can click to read about my explorations and pairings last July: here.

The Sommariva NV Brut Conegliano Valdobbiadene Prosecco Superiore is crisp and aromatic, offering layers of herbs and stone fruit with hints of toasted nuts. Its broad range of aromas carry over to the palate with brightness and vibrant acidity, making it incredibly versatile and food friendly. 

Though it probably would have been a match for every single course, I did pour a Sangiovese from Umbria with the quail and the sausages. However, I myself moved back to the bubbles for the dessert course.

And this is a wrap on my Thanksgiving recipes. I wonder if Crystal will have her third novel out anytime soon for my next year's menu! I hope so.

There are so many things for which I am thankful this year. But, for this post, I'll leave it at being thankful for inspiration, creativity, and Italian bubbles. Happy Thanksgiving to all. Cin cin.

*This blog currently has a partnership with in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to and search for the item of your choice.


Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas