The people over at Art in the Age are much more classy than the industry standard of class. They came up with some spectacular Thanksgiving recipes and I couldn't not share them with you. (Like my double-negative there? Trying to keep you on your toes.) I'm kind of a jerk for posting all of these recipes so late (depending on how my night goes, I may be sharing even more tomorrow... whoops?) but who says that their goodness should be limited to one day a year? I say, "nay." I say "let the Pilgrim's Punch flow freely whenever it so wishes."
What you'll need:
- 1 bottle SAGE
- 1/2 cup Cointreau
- 1 bottle sparkling wine
- 1 3/4 cup fresh lemon juice
- 1 1/4 cup simple syrup (1:1)
- 3 cups club soda
- 6 lemons, cut into quarter-wheels
- 3 limes, cut into wheels
- 1 pint fresh raspberries
- 1 pint fresh cranberries
- 1 pineapple, cut into 1-inch cubes Ice block
Combine all the fruit in a large punch bowl. Add the gin, juice, syrups,. Refrigerate for at least 4-5 hours. Just before serving, add the sparkling wine, club soda and an ice block.
What you'll need:
- 2 cups Spodee wine
- 3 Tbsp Red Wine Vinegar
- 1 Tbsp Dijon Mustard
- 1 Cup Olive Oil
- Dash Salt Dash Pepper
Combine Spodee wine, vinegar and mustard in mixing bowl. Whisk in the olive oil slowly and season with salt and pepper. Can be stored in refrigerator for 1-2 weeks.
Thank you folks at Art in the Age for being so much cooler than me and for sharing your deliciousness with the world. I think this may be the beginning of a beautiful friendship.
*Photos and recipes courtesy of Art in the Age of Mechanical Reproduction
I know that foregoing the pumpkin pie on Thanksgiving seems sort of blasphemous because it's supposed to be the one day a year when you indulge in everything and blah blah blah but if you're like me and doing well on your diet, working out, and losing weight, there's absolutely nothing wrong with finding a healthy alternative. Baked fruit is a favorite of mine. It's an easy way to trick yourself into thinking you're eating something sugary and sweet because it is sugary and sweet but without (most of) the guilt.
What you'll need:
- 1 Grapefruit
- Brown Sugar & Sugar in the Raw
- Any mix of nuts and/or dried fruit you'd like to add.
Preheat the oven to 350. Segment the grapefruit by cutting an asterisk into it and then cutting around the edges. This helps the sugar to distribute evenly while it melts. Sprinkle a generous amount of brown sugar and sugar in the raw on the top. When the oven is ready, roast the grapefruit. Cooking times may vary, begin with 20 minutes and check back often. I like the top of mine to be a little burnt. When it seems to be baked to your liking, take it out and sprinkle some nuts on top for a little added protein. I added raw almonds, walnuts and dried blueberries. Serve hot. Yum yum yum!
Sun Song, Laura Veirs (Warp & Weft) - Everything about this song is perfect in my book. It's captivating. Ethereal. It's also pretty catchy-- I've been finding myself singing it at the most unexpected times. The words seem to mesh flawlessly with the melody and the little details are all in the perfect places. I've been listening to it on repeat because I've felt so stressed out lately and it does a good job of diffusing the anxiety. Give it a listen, you'll more than likely feel the same.
It would seem as if soup season is upon us. I think that soup may be what draws me to the cold weather more than anything else. Who doesn't love it? There is a soup for anyone and everyone. This is hopefully the first of many soups I'll be making between now and springtime. One of my weird perpetual cravings is Italian Wedding Soup. (I know, right?) This one is my remedy for that, except it's slightly more hearty. It'll definitely be a staple for me in these upcoming cold months.
What you'll need: (Makes four generous servings)
- 1 Carton of Vegetable Stock
- 1/2lb of Baby Red Potatoes
- 1/4 Onion
- 2 Sprigs of Rosemary
- 3 Large Handfuls of Greens (I used Escarole, Baby Spinach, and Swiss Chard)
- Olive Oil, Salt, Crushed Red Pepper, and Garlic
Begin by pouring the entire carton of vegetable stock along with two cups of water into a pot and boil. Add a dash of salt and rosemary. While the water is boiling, prep the vegetables. Cut the potatoes in half and the onion into small slices. When the water comes to a boil, add the potatoes. Leave the water at a boil. Take 1/4 of the package of vegan sausage patties and roll them into small meatball-like spheres.
While the potatoes are boiling, coat the bottom of a skillet with olive oil. Add the onion, crushed red pepper, and as much or as little garlic as you'd like. (I like a LOT.) Once the oil is heated, sauté the greens. Cooking time for them can vary. Once they are tender, (usually should take no more than 10 minutes) transfer them to the broth and reduce to a simmer. Keep the pot covered for this part. In the same pan, brown the "sausage." Once again, cooking times may vary. Just wait for them to be evenly browned. Once they're brown, add them to the soup as well. Simmer uncovered for an additional 20 minutes, stirring occasionally.
Relatively easy to complete, no? Perfect after-church lunch to whip up during a football game on a chilly Sunday afternoon. Could even be a great vegan addition to the Thanksgiving table this year. It's sure to be a hit among herbivores and carnivores alike.