Happy Thanksgiving

Wishing you and yours a very Happy Thanksgiving! 

I'm grateful for many things in this life... and cherish the moment to count my blessings. 
I'd like to thank all of you wonderful, beautiful viewers for your incredibly uplifting and meaningful emails and notes. They mean more than you can imagine. Please be patient with me in answering. On that note, I leave you with a few oh so delightful holiday cocktail recipes for you to perhaps enjoy on this holiday. 
I wish you all a very special holiday, and hope that it is filled with joy. For those of you enduring hardship on this day, know that "This too shall pass". Hold fast and know that better times are coming, just around the corner. Never stop believing. 
Always, ZsaZsa... Happy Thanksgiving.

These delightful recipes come from:

Pear & Bubbles
Serves 6

6 bosc pears, peeled and chopped
1 1/2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
pinch ground cardamom
1/2 lemon, juiced
1 (750ml) bottle sparkling wine or Champagne, chilled
1 bosc pear

1. Preheat broiler to low setting.
2. Place pears, sugar, cinnamon, and cardamom onto a baking sheet and tosstogether until pear is well coated.
3. Place under broiler for 3 to 4 minutes or until pears begin to caramelized.
4. Pour mixture into a blender and add lemon juice. Puree until smooth.
5. Strain mixture and chill for at least 30 minutes and up to an hour.
6. Divide pear juice between six glasses and top each with sparkling wine/champagne. Top with pear-flower garnish and serve.
7. For garnish: Using a 1/4 inch melon baller, scoop out six small balls (skin-on)from one side of the pear. Set aside.
8. Slice a ¼ inch slice from the remaining sides of the pears. Place each slice cutside down onto a cutting board and thinly slice. Pierce three or four of the thin pear slices, and finish with a pear ball.

Hibiscus & Ginger Champagne Cocktail
Makes 4 to 5

4 to 5 hibiscus flowers sitting in rose water syrup
1/2 cup Domaine de Canton (or any ginger liqueur of your choice)
1 (750ml) bottle champagne or sparkling wine

1. Place a single hibiscus flower and 1 tablespoon of rosewater syrup into each champagne flute.
2. Pour 2 tablespoons of ginger liqueur into each glass and top with chilled champagne or sparkling wine. Serve.

Sparkling Apple Sangria
Serves 4 to 6

1 (750ml) bottle of Riesling (can sub Pinot Grigio)
1 red delicious apple, julienne
1 granny smith apple, julienne
1/2 (750ml) bottle of brut champagne or sparkling wine, chilled

1. Pour Riesling into a large pitcher and stir in apples. Place in the refrigerator and allow to sit for at least 2 hours and up to 24 hours.
2. Add champagne/sparkling wine, stir and serve.

**If your apples brown or get limp while infusing into the wine, strain the apples out and replace them with fresh ones before adding the champagne and serving. The fresh apples WILL float to the top for a bit, but the sangria will stay just as delicious.

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