Seasonal Pairings: Kale and Cranberry

Seasonal Pairings: Kale Salad Paired with a Sparkling Cranberry Bellini

Why this pairing works: The cranberry Bellini picks up the more subtle flavors presented in the salad.  A sparking cocktail like this is a better accompaniment for the dish than a spirits-heavy drink because of the lightness of the salad.

Recipes:

Kale, Mushroom, Hazelnut & Cranberry Salad 
1 head of kale
1 cup chopped hazelnuts
1 cup hard cheese, such as Parmesan, cut into chunks
2 cups of mushrooms
2 tbsp of olive oil
Handful of dried cranberries

Dressing:Juice from 1/2 lemon
3 tbsp of olive oil
Salt/black pepper to taste

Preparation
1.  On the stove bring a large pot of water to boil with 2 tbsp of salt in the water. Chop the head of kale into thin slices and wash well in a colander. Once the water is boiling, add the kale and let it boil for 2 minutes. Pour into the colander and cool with ice cold water, let dry. Add into a large salad bowl.
2.  Chop the hazelnuts roughly, and roast in a pan over the stove on medium heat till golden about 5 minutes. Ad to the salad bowl.
3.  In the pan, add the 2 tbsp of olive oil and sauté the mushrooms for about 7 minutes over medium heat till golden, salt and pepper lightly to taste. Ad to the salad bowl.
4.  Mix the lemon juice and olive oil, salt and pepper to taste. Pour over the salad and finish with the Parmesan chunks.

Thanksgiving Bellini
1 oz Russian standard vodka
3 tables fresh cranberry sauce (with whole cranberries inside)
Sparkling Wine or Prosecco (on the dry side)

Preparation
1.  In a shaker, combine the cranberry sauce and Russian Standard vodka. Shake well till the cranberry sauce is completely dissolved.
2.  Pour with cranberries into a champagne flute, and fill with sparkling wine. The cranberries will float as decor.

(Recipes supplied by entertaining expert, Linnea Johansson.)