Without further adieu, here are four recipes that dance gracefully and passionately with your turkey (or tofurky): tested and polished off by a trusty crowd of fellow cooks at two appetite-ful potluck feasts.
The second feast was last evening’s early Thanksgiving meal shared vibrantly at Frisch Kitchen with about thirty friends. What absolute splendor! Yes, I feel blessed that my friends cook seductively, brew beer effervescently, select cider and wine with finesse or find other meaningful ways to show up. But most importantly, my friends are rich with gratitude, openness and laughter. What a treasure to hear everyone share their “thanks,” each one distinct from the next. Health, sisterhood, the abundant and fertile earth, our mothers, our fathers, the silence between words, our native ancestors, and sharing the Iroquois Thanksgiving Prayer – enjoy reading this to your family and friends on Thursday.
Such a simple and pleasing snack to nibble on with a cocktail.
- Mixed nuts - 2.5 cups
- Maple syrup - 2 tablespoons
- Rosemary - 1 tablespoon dried, crushed rosemary
- Sea salt - 1 teaspoon
- Preheat the oven to 300 degrees.
- Toss the nuts with the maple syrup, rosemary and sea salt.
- Spread the nuts in an even layer on a baking sheet.
- Roast for 30 minutes.
- Remove from the oven and allow the nuts to cool.
- Using a spatula, lift the nuts from the baking sheet and store in an airtight container until ready to serve.