Niwot chefs share succulent suggestion for Thanksgiving food and drink

As Thanksgiving approaches, there's no shortage of advice on how to make the best turkey, what new sides to serve along with beloved family recipes, and what wines or cocktails to have.

While information is available from a lot of sources, culinary talent from the Niwot Tavern and newly opened Niwot Wheel Works have their own suggestions. Read their thoughts as you plan your holiday meal.

Suggestions for Thanksgiving meals

Head chef Juan Reyes and Chef Hugo Ordiz have been in the kitchen at Niwot Tavern for a combined 25 years. In that time, they've developed techniques and recipes that customers appreciate and that you can use for guests.

Turkey

Chef Juan's number one turkey cooking tip is to butterfly the bird prior to roasting. This approach, also known as spatchcocking, provides for a crisp outer skin with a juicy center that's cooked perfectly and more quickly. The reduced oven time frees up your oven for reheating any sides you've made ahead of time, or baking breads that go with the meal.

For best results, Chef Juan layers onion, celery, carrots, salt and pepper on the bird. This creates more flavor as the juices from the vegetables cook into the meat.

Kale and shiitake mushrooms

Ingredients:

2 tbsp of minced garlic

1 cup - shiitake mushrooms

12 cups - kale

1/2 cup - chicken broth

1/4 cup - white wine

1/4 cup - lemon juice

1/4 cup teriyaki sauce

Directions:

This recipe is easy to prepare and delicious to eat. Chef Juan suggests that cooks simply sautee the ingredients together and serve. The listed ingredients make enough for six guests, and you'll need to adjust proportionately to serve a larger holiday group.

Chef Juan's Homemade Stuffing

Ingredients:

12 cups of cubed bread pieces

3/4 cup unsalted butter cut into tablespoons

2 cups of chopped yellow onion

1 1/2 cups of chopped celery

1 tsp of fresh thyme

1 tsp of ground pepper

1 tsp of fresh rosemary

1/4 cup of parsley

2 cups of chicken broth

Directions:

For this recipe, most of the work happens before cooking begins as cooks need to chop the onion, celery and herbs. Once this prep work is done, combine the onions and celery in butter, then add the rest of the ingredients and toss together. Cook in the oven until crisp at the top but still moist.

Suggestions for holiday beverage pairings

Kendal Lew has been the Bar Manager at the Niwot Wheel House since it opened this fall. She's provided her take on unique, cold weather cocktails that can be served before meals or at other holiday parties. .

Cinnamon Maple Whiskey Sour

Ingredients:

1 ½ ounces (3 tablespoons) of your bourbon of choice (Kendal prefers Bulleit bourbon!)

1 ounce (2 tablespoons) fresh lemon juice

2 to 4 teaspoons maple syrup, to taste (I like 3 teaspoons, which is the equivalent of ½ ounce or 1 tablespoon)

A pinch of ground cinnamon, optional though recommended

Directions:

Fill a cocktail shaker or mason jar about two-thirds full with ice. Pour in the bourbon, lemon juice, maple syrup and a pinch of ground cinnamon. Securely fasten the LID and shake well. Once finished, pour fresh ice into your cocktail glass and strain the cold whiskey sour mixture into it.

Salted Caramel White Russian

Ingredients:

1.5 oz vodka

1 oz Kahlua

2 oz cream

1 tablespoon caramel sauce

Coarse ground sea salt (to garnish)

To make this new twist on a classic cocktail, fill a cocktail shaker with ice, vodka, Kahlua, cream and ½ of the caramel, then shake well and set aside. Next, swirl the remaining caramel around the inside and rim of a mason jar or cocktail glass then garnish the rim with sea salt. Fill the glass with ice and pour cocktail mixture over top.

Mulled Wine

Ingredients:

750 ml red wine (1 bottle) - choose something fruity but not too sweet

2 cups apple cider

1/4 cup honey

1 orange zested and juiced

5 whole cloves

4 green cardamom pods

2 cinnamon sticks

1 whole star anise

1/4 cup brandy

Orange slices for garnish (optional)

Cinnamon sticks for garnish (optional)

This warm drink is great for a "set it and forget it" style beverage. To make it, add wine, cider, honey, orange zest, and orange juice to a 3-quart or larger slow cooker. Stir to combine the mixture, then add the cloves, cardamom, cinnamon, and star anise. Cook on low until warm, 30 minutes to 1 hour, depending on your slow cooker. When it is warmed, stir in the brandy, ladle into mugs and serve with an orange slice and cinnamon sticks. To keep the wine warm, leave the slow cooker on the "Keep Warm" setting.