Thanksgiving offers us the opportunity to step out of our usual routines and reflect on all the blessings the universe has granted us. As a day of ritual and reflection, we honor Gaia and the people in our lives that make life worth living. Since so much of the day is spent in the kitchen (home to so many rituals and traditions), we wanted to give you some recipe ideas to best suit your sign—so whether you’re lounging at home or taking a dish on the town, you’ll feel connected to your most cosmic self.
Roasted Brown Butter Honey Garlic Carrots
Roasted carrots bring the heat, while the glaze complements all the sweet and spicy notes of a fire sign.
- 2 pounds large carrots, cut into 2 inch pieces (baby carrots will also work)
- ½ cup butter
- 3 Tablespoons honey
- 2 garlic cloves, chopped
- salt and pepper
- parsley, chopped for garnish
- Preheat oven to 425 degrees. In a medium saucepan add the butter and cook over medium high heat. Continue to whisk for a few minutes until the butter starts to become frothy and brown. Add the honey and garlic and remove from heat.
- In a large bowl add the carrots and drizzle the sauce on top. Toss until coated and spread evenly on a large baking sheet. Season with salt and pepper.
- Bake for 15-20 minutes or until carrots are tender. (see note) Transfer to a serving dish and garnish with parsley. Serve immediately.
It doesn’t get much earthier than mushrooms, and this Thanksgiving twist is sure to be a crowd pleaser.
- 14 ounces large white mushrooms
- 2 tablespoons extra-virgin olive oil
- 1/2 cup butter
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped red bell pepper
- 16 ounces stuffing
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped Italian parsley
- 2 cups vegetable stock, divided
- 1/4 cup dry white wine
- Preheat oven to 425 degrees. Remove the stems from the mushrooms and chop fine. Heat olive oil in a medium skillet over medium heat. Add the onions and cook until wilted, about 1 minute. Stir in the red pepper and chopped mushroom stems and cook, stirring until tender, about 3 minutes. Remove and cool.
- Toss the dressing cubes, grated cheese, 2 tablespoons of the parsley, and the sautéed vegetables until thoroughly blended. Add chicken stock and season to taste with salt and pepper. Stuff the cavity of each mushroom with the filling.
- Using 2 tablespoons of the butter, grease a 12-by-18-inch baking pan. Arrange the mushrooms side by side in the pan. Using the remaining butter, dot the top of each mushroom with a small pat of butter. Add the remaining stock, wine, and 2 tablespoons parsley to the pan. Bake until the mushrooms are cooked through and golden brown, about 20-25 minutes.
Recipe via The Daily Meal
Italian Almond Ricotta Cake
Keep your head in the clouds with this light and airy dessert.
- pat of butter, for coating the pan
- sprinkle of sugar
- 1 stick (113 g) of unsalted butter, melted
- 1 cup sugar
- pinch of salt
- zest of 2 lemons, preferably organic & unwaxed
- 1 capful of pure almond extract
- 4 large eggs
- 1 cup ricotta, part skim or whole
- 1½ cups almond meal*
- 1 cup all-purpose flour
- 1½ tsp baking powder
- ¼ cup flaked almonds, plus more as needed
- powdered sugar, for decoration
- Preheat your oven to 350 F. Lightly coat the bottom and sides of a 9-inch springform pan with butter. Sprinkle with sugar.
- In a large mixing bowl, add the melted butter, sugar, salt, lemon zest, and almond extract. Whisk to combine.
- Add the eggs, one at a time, mixing well after each addition.
- Add the ricotta and continue to whisk with gusto until there are no lumps present (a few small lumps are ok, but the batter shouldn’t look like cottage cheese). This step is essential for a light and fluffy texture.
- Add the almond meal, flour, and baking powder. Mix gently to combine.
- Pour the batter into your prepared pan.
- Sprinkle with the flaked almonds.
- Bake for approximately 35-40 minutes (check at the 35 minute mark). Insert a toothpick into the center of the cake; if it comes out clean it’s ready.
- Cool in the tin for 15 minutes. Then remove the outer ring to finish cooling.
- Right before serving, dust with powdered sugar.
- Cut into slices and serve.
Rose and Tarragon Gin Lemonade
A delicious floral cocktail to keep spirits high.
- 3 ounces Gin
- Sprigs of fresh tarragon
- Sparkling Rose Lemonade, chilled
- Rose petals for garnish
- In a cocktail shaker filled with ice add the gin and a sprig of fresh tarragon. Let sit for a few minutes and then shake well and strain into a cocktail glass.
- Top off the glass with chilled sparkling rose lemonade. Garnish with a rose petal and a fresh sprig of tarragon.
Via Heather Christo
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