2 Melt butter in pan. Sprinkle sugar all over butter. Lay shallot rounds in a single layer on bottom of pan. Sprinkle with thyme leaves, drizzle with balsamic reduction and sprinkle with Gruyère. Lay pastry round on the shallots and press it down. 3 Bake 20 to 25 minutes or until pastry is golden brown and crisp. Let cool for 10 minutes, place serving platter on top of pan and invert it. Garnish with more thyme leaves and serve warm or at room temperature. Serves 4 to 6

BUTTERNUT SQUASH & KALE GRATIN ⅓ cup + 3 tbsp (125 ml) butter, divided, plus more for greasing baking dish 3 tbsp (45 ml) all-purpose flour 2 cups (500 ml) whole milk, warmed 2 tsp (10 ml) kosher salt 1 pinch freshly ground black pepper 1 pinch grated nutmeg 1 cup (250 ml) grated Asiago, divided 1 tbsp (15 ml) chopped curly parsley ¼ cup (60 ml) bread crumbs 1 large butternut squash, peeled, seeds removed, cut in 1-in (2.5 cm) slices 1 bunch kale, stems removed, thinly sliced and blanched 1 Preheat oven to 350 F (175 C). Butter a 7 × 11‑in (2 L) baking dish and set aside. 2 In a medium saucepan, melt 3 tbsp (45 ml) butter over medium heat. Whisk in flour until smooth. Slowly whisk in milk until no lumps remain. Season well with salt, pepper and nutmeg. Cook over low heat, stirring occasionally until thick, about 10 minutes. Whisk in ¾ cup (180 ml) Asiago and set bechamel aside. 3 Melt remaining ⅓ cup (80 ml) butter in a heatproof medium bowl, let cool slightly and add remaining ¼ cup (60 ml) Asiago, parsley and bread crumbs. Mix well. 4 Pour one-third of the bechamel into the baking dish and spread evenly. Lay down half the squash slices and top with half the kale. 5 Repeat layers, ending with a layer of bechamel. You will have 3 layers of bechamel and 2 layers of vegetables. Sprinkle bread crumb mixture evenly over top of bechamel. Cover with foil and bake for 45 minutes to 1 hour or until squash is tender, removing foil halfway through baking. Serve warm. Serves 4 to 6 PAIRS WITH THANKSGIVING DINNER SONOMA‑CUTRER RUSSIAN RIVER RANCHES CHARDONNAY USA $28.99 359505 PFAFFENHEIM PFAFF PINOT GRIS France $24.99 616144 LA CREMA PINOT NOIR USA $42.99 366930 GREYWACKE SAUVIGNON BLANC New Zealand $37.99 168153

Jim Beam ® Kentucky Straight Bourbon Whiskey, 40% Alc./Vol. ©2023 James B. Beam Distilling Co., Clermont, KY.

and smoked paprika. Transfer to a parchment-lined baking sheet. Roast until golden brown, about 20 to 25 minutes. Flip sprouts and sprinkle with Parmesan. Roast another 10 to 15 minutes, or until Parmesan has browned. Transfer to a serving platter. Serves 4 to 6

SHALLOT TARTE TATIN 1 × 1 lb (450 g) package frozen puff pastry, defrosted according to package directions 2 tbsp (30 ml) butter 1 tsp (5 ml) granulated sugar 1 lb (450 g) shallots, peeled and cut into 1-in (2.5 cm) slices 3 sprigs thyme, leaves removed and stems discarded, plus more for garnish 2 tbsp (30 ml) balsamic vinegar reduction ¼ cup (60 ml) Gruyère

1 Preheat oven to 375 F (190 C). Unroll puff pastry and cut to fit a 10-in (25 cm) round cast iron pan. Poke holes all over with a fork and store in refrigerator until ready to use.


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