A Season for Giving

Thanksgiving is a time for giving thanks, being with the ones you love and the beginning of the holiday season.

While I was growing up, a few months before Thanksgiving my father and brother would join forces and drag out the big ole wine barrel and press that was buried in the back of the garage and attempt to create their annual holiday wine. In went the ingredients to make their brew. Aunts, uncles and cousins came over just to help press the grapes down into the barrel.

For weeks I walked by the wine barrel set center stage in the garage and witnessed the flies hovering over the top of it. For weeks I listened to the sizzling sounds that came out of it. For weeks I smelled the foul odor of fermenting grapes. Still that big ole barrel sat in the middle of the garage proudly on display for all to see.

Of course my father was very impatient and by October he was sneaking out to the garage to pour himself a little glass of his murky concoction to taste test. By Thanksgiving he was proud to have his first bottle of the season placed in the center of our dining room table. Cloudy as can be, we still drank it.

Truth serum! That's what it was. Drink at your own risk. May cause rudeness, bluntness and an uncontrollable urge to laugh out loud should have be scribbled on the label.

Winemaking became a family tradition. Thankfully this tradition is still carried on today by those who were inspired so long ago.

Those were the days my friends. Who knew they would ever end?

Whether you are hosting your holiday dinner or traveling to a relative or friends' home, my shrimp and green olive appetizer and cranberry relish are the perfect offerings to compliment your Thanksgiving Day Feast.

For those of you who are not brave enough to test the potent potion, a little sparkling cranberry cocktail will do just fine.

To make the shrimp and green olive appetizer combine 30-40 de-frosted pre-cooked, peeled and deveined shrimp cut into cubes, 3.5 ounces of green olives with pimento sliced and semi drained, 2 stalks of celery diced, 1/2 cup snipped scallions, 1 tablespoon chopped cilantro, 6 sprigs of parsley chopped, zest of 1/2 lemon along with the juice, drizzle 2 tablespoons white balsamic vinegar and a sprinkle of white pepper in a medium bowl. Toss well and refrigerate to let the flavors marry. This can be made a day ahead of time. This recipe serves 6-8 people.

For the cranberry relish you will need one 12 ounce bag of fresh cranberries, 1/2 cut water, 1/2 cup pineapple juice, 5-6 tablespoons sugar, lemon zest, 6 mint leaves snipped fine, and 1/2 cup crushed pineapple.

Put the cranberries in a small sauce pot. Add the water, pineapple juice and sugar. Stir well. As the berries begin to burst, lower the heat so not to burn them. Fold  in the crushed pineapple, mint and lemon zest. Simmer a few more minutes and remove from heat. Reserve a tablespoon or so of relish and set on the side for the cranberry cocktail.

Refrigerate the relish. This too may be made a day ahead of time.

if you choose to pass on the truth serum fill a shaker with ice and add 1 jigger of vodka of your choice, 1 jigger of cranberry juice and 1 teaspoon of cranberry relish. Shake well and pour into a glass of ice and top with seltzer.

Let's raise our glasses in honor of my dad and your loved ones who watch us from above, for it is our attitude of gratitude that we can be thankful for the gifts that surround us on Thanksgiving and everyday.

Salute! Until next time, mangiare bene!