CELEBRATE THANKSGIVING WITH PERRO VERDE

To inspire your menu, we share below what will be served at our table — with gratitude and love.

Cornish hens roasted with mole crust, orange, apple, celery and onions

Season the Cornish hen with salt and pepper. Prepare a mole-style butter by mixing softened butter with garlic, Mexican oregano, Black mole and orange zest. Rub the butter generously under the skin and over the exterior. Then create a roasting base with sliced onion, carrot, celery, and orange. Add chicken broth and a splash of mezcal. Nestle aromatics — orange, apple, star anise and garlic in the hen. Roast uncovered at 350°F until golden and fully cooked, basting once if desired.

 

Winter greens with a Perro Verde Espadín vinaigrette, blood orange and rainbow raisins

Baby kale, arugula, purple endive, dill, and mint mix, topped with peeled blood orange, red walnuts, and rainbow California raisins. Vinaigrette: White wine vinegar, olive oil, wildflower honey, salt, pepper, and a touch of Perro Verde Espadín. Blend well with a whisk until homogeneous. 

Haricots verts with tahini

Blanch fresh haricots verts in salted boiling water for 2 minutes. For the tahini sauce, mix tahini paste with lemon juice, a touch of wildflower honey, salt, and pepper; slowly add warm water to lighten the texture while keeping it creamy. Toast sliced almonds in a pan until golden and garnish on top.

 

Wild rice with butter, pine nuts, onions, sage and roasted Tartine sourdough breadcrumbs

Finely chop a white onion and cook in a pan until golden. Add a couple of fennel tops for flavor. Then add the rice, three times the volume of water, a small knob of butter, and salt. Bring to a boil for 5 minutes. Then reduce heat, cover, and simmer for 45 minutes.
Separately, toast pine nuts in a dry pan until golden. In another pan, fry sage leaves over medium heat with a little olive oil, then transfer to kitchen paper to crisp.
Dice a couple of slices of sourdough, drizzle lightly with olive oil and salt, and toast in the oven.

 

Roasted Red Kuri squash with pomegranate, feta and pumpkin seeds

Cut the squash in half, then slice each half into six wedges. Lightly drizzle with olive oil, salt and pepper. Roast in the oven at 375°F for 30 minutes.
Toast pumpkin seeds in a pan until golden. Separately, mix 3 tablespoons of boiling water with 2 pinches of salt, pour over the seeds, and stir until the water evaporates and the seeds dry. Once the squash is ready, top with crumbled feta, pomegranate seeds, and the salted pumpkin seeds.

 

Dark Oaxacan Chocolate & Pecan Mini Pies

Bake mini tart shells until lightly golden and set. Melt Oaxacan dark chocolate with butter until smooth and glossy. Whisk together brown sugar, agave syrup, eggs, vanilla, cinnamon and sea salt.  Fold the melted chocolate into the mixture. Place pecans into the tart shells. Pour the chocolate custard over the pecans, filling just below the rim. Bake at 350°F until the centers are softly set with a gentle wobble. Allow to cool completely so the texture settles into a silky, dense finish.

 

Seasonal twist on the Perro Verde Da' Bull

Stir 2oz of Perro Verde Espadín, with 1oz of Meletti, 1/2oz of cranberry juice, add a splash of sweet vermouth. Pour over a large ice cube and garnish with an orange peel and star anise.