We reached out to our friends at Heartattack and Vine to create a festive cocktail recipe to serve to your guests upon arriving at your Thanksgiving feast! They've used the ingredients of our spritz pack to create a sweet herbaceous spritz with a bitter finish and vibrant colour, made with an oregano syrup. It tastes like an Italian summer for your thanksgiving lunch, now doesn't that sound dreamy?!
45 ml Cappelletti
20 ml Gin (optional)
60 ml Toma Castells Cava
15 ml Lemon juice
15 ml Oregano syrup
Orange wheel and fresh oregano for garnishing
1 cup water
1 cup white sugar
Handful of fresh oregano (stems included)
Add Equal parts sugar and water in a sauce pan on medium heat, bring to simmer and turn off. Add in oregano stirring to dissolve sugar, let steep.
Once cooled remove oregano, pour contents into a small bottle or jar and store in refrigerator. This can be done the day before.
Add Cappelletti, gin, lemon juice, oregano syrup and cava to a glass top half with ice and give it a good stir.
Fill with more ice, garnish with orange wheel and fresh oregano. Top with soda as needed.
A fresh and vibrant salad to serve alongside your Roast Turkey or Porchetta, by the wonderful Vanessa Gordon! This simple salad features fresh peas as they're in their prime and they're complemented with creamy buffalo mozzarella and sugar snap peas. Mint and lemon accentuate the freshness of this side dish, perfect for serving alongside richer cuts of meat.
Swap out your cloves for a funky, spicy, tangy, sticky glaze for your Christmas Ham this year. Clementine Day of Somethings I Like To Cook loves using a chipotle based hot sauce in her glaze. It’s got a nice smokiness to it, but you can go with your favourite hot sauce and it will be just fine.
Beef roasts can seem a little daunting to cook, but get your hands on a quality piece of meat and a meat thermometer and you're bound to succeed! Our Organic Porterhouse Roast is an absolute family favourite with the Hagen's and we've been lucky enough for Oly to share his recipe. He serves it medium rare and pairs it with a chimichurri dressing and crunchy cos heart salad.