Thanksgiving with a twist: Chili cornbread, cocktails, more

1. Combine the vodka and walnut liqueur in a cocktail shaker with ice. Shake well and strain into a chilled martini glass.

2. Thread the cranberries onto the rosemary sprig and place in the glass.

Garnish with the walnut.

1. Preheat oven to 325 degrees, light 18 charcoal briquettes, or use the glowing embers from a wood fire. Butter a 10-inch Dutch oven with a lid or a 9-inch square baking pan.

2. In a large bowl, beat together the butter and the sugar. Add the eggs one at a time, beating well after each addition. Add the shishito peppers, corn and cheese. Mix well.

3. Sift together the flour, cornmeal, baking powder and salt; add to the egg/corn/cheese mixture and mix until smooth.

To make corn bread in the baking pan:

1. Pour batter into the prepared pan and bake in the preheated oven until a tester inserted into the center comes out clean, about 1 hour.

For herbed pecans:

1. In a large saucepan, melt the butter over medium heat. Add rosemary, basil, salt and cayenne pepper; stir.

2. Remove from heat then add the pecan halves. Toss to coat all the pecans well. Do not break the nuts.

3. Arrange nuts in a single layer on a sheet pan. Scrape any remaining herb mixture over nuts. Bake in a pre-heated 325 degree oven for 10 to 12 minutes or until well browned.

4. Gently stir two or three times during baking. Serve warm or at room temperature.

For Brussels sprouts:

1. Cut off the brown ends of the Brussels sprouts and disregard any leaves that may be damaged.

2. Place in a large metal bowl and season with sea salt, black pepper and olive oil.

3. Place Brussels on a sheet pan and roast in an oven for 30 minutes.

4. Brussels sprouts will caramelize, remove Brussels sprouts.

5. Dice bacon/pancetta into lardoons

6. In a shallow sautee pan, cook bacon until crispy and rendered of its fat.

7. Remove bacon/panchetta from fat, drizzle with maple syrup and brown sugar.

8. Put bacon/pancetta in the pan and bake until candied for 5 minutes.

9. Put Brussels sprouts in a large dish and fold in additional ingredients (bacon/panchetta).

10. Serve immediately.

For the milk chocolate cream:

1. Heat the cream in saucepan on medium-low.

2. Pour hot cream over the chocolate and allow to rest for four minutes or so. Whisk until smooth and glossy.

3. Pour ¼

cup of milk chocolate cream in individual mason jars. Let set until thickened and cool.

4. When milk chocolate cream is set, pour panna cotta on top (see recipe below).

For panna cotta:

1. Heat 1 cup of the milk and 2 cups of cream in a pot. Bring to a boil.

2. Place ½ cup milk in a bowl and sprinkle gelatin over the top evenly. Let it sit for 5 to 10 minutes until dissolved (it should look like applesauce).

3. Pour boiling milk mixture over gelatin.

4. Whisk in salted caramel, pumpkin and spices.

5. Pour ½cup of panna cotta mixture over milk chocolate cream in each prepared mason jar. Let set.