Thanksgiving hints

Thanksgiving is usually a time when old family recipes are served in order to preserve the remembrance of family traditions.  I'm sure each and everyone of you have their special recipes that evoke special times and memories.  However, here are a few suggestions for ways to give your tried and true recipes a "new zing" when you bring them to the table.

Baste your turkey with Mushroom Sage or Herbs de Provence Olive Oil Mash your sweet potatoes* with Blood Orange Olive Oil and Cinnamon Pear Balsamic Inject your own marinade into your turkey with a mixture of Mushroom Sage Olive Oil and Sicilian Lemon Balsamic Vinegar, salt, pepper, garlic powder, onion powder rosemary and thyme Use Butter Olive Oil in place of butter in all of your recipes Sauté your celery and onion in Mushroom Sage Olive Oil for your dressing Finish mashed potatoes with Mushroom Sage, Garlic, or Black Truffle Olive Oil Sauté Brussels sprouts in Herbs de Provence or Rosemary Olive Oil and caramelize with Vermont Maple or Fig Balsamic Vinegar Saute green beans in Sonoma Smoked Olive Oil and drizzle with a reduction of 18-Year Traditional Balsamic Vinegar Drizzle apple pie or sweet potatoes with Cinnamon Pear Balsamic Vinegar Add a splash of Gravenstein Apple, Cinnamon Pear, or Red Apple Balsamic Vinegar to cranberry sauce Dark Chocolate, Maple or Espresso Balsamic Vinegars make great dessert sauces. Reduce by simmering over low heat and drizzle over sweets Make an amazing salad with a Maple Balsamic and Pumpkin Seed Oil Vinaigrette Drizzle Fig or Truffle Balsamic Vinegar over soft cheeses Instead of wine, use the Neapolitan Herb or Traditional 18-Year Balsamic when making your gravy ---------------------------------------------------------------------------------------- * My new favorite way to prepare sweet potatoes is to bake them, crumble cooked bacon over them and drizzle them with a reduction of Joe and Son's Maple Balsamic Vinegar.