We have a bunch of kinfolks staying after Thanksgiving. I am proposing brunch before they leave going home today.  The menu is as follows: Turkey sandwiches (toast sourdough bread, spread gravy on one side, mayonnaise of the other side, cranberry sauce, dressing, red onions,  romaine lettuce, and shredded turkey), Fresh Fruit, coffee and the star dish Orange Sherbet Mimosa.


Rinse and chill four champagne flutes in the freezer for at 45-minutes or until the flutes are frosted.  Put an ice cream scoop of orange sherbet into each flute. In a glass pitcher add 2 1/2 ounces of dry champagne, 2 1/2 ounces orange liqueur, 1/2 teaspoon orange extract, mix well.  Add 1 orange peel curl to every glass and pour.

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