LifeSpice Thanksgiving

Serves 6-8

In a large saucepan, combine apple cider, orange juice, lemon juice, cinnamon sticks, and Seasoning Greetings seasoning. Set over medium heat, stirring occasionally. Bring the mixture to a gentle simmer, then reduce heat to low. Let the flavors mingle for 10-15 minutes.
Add honey and bourbon and stir until fully mixed. Taste and adjust sweetness with a drizzle more honey if needed.

Sprinkle sugar evenly over both sides of the blood orange slices.
Heat a non-stick pan over medium heat. Once hot, place the orange slices in the pan in a single layer. Cook for 1-2 minutes on each side, or until the sugar melts and caramelizes, forming a golden-brown crust.
Remove from the pan and let cool slightly before using as garnish.

To serve, rim cocktail glasses with orange juice and Seasonings Greetings seasoning. Serve cocktail hot, or allow to cool and serve over ice. Garnish with oranges and cinnamon sticks.

Preheat the oven to 350°F. In a food processor add the bread and process into bread crumbs. Mix the bread crumbs with the butter.
Spread out on a cookie sheet and bake for 20 minutes, stirring after 10 minutes. When the crumbs are buttery and crunchy, they are done. Allow to cool.

Mix everything but the dill together. Pour over the dressing and toss well. Taste and adjust sugar, lemon juice and salt to taste.
Assemble the salad by spreading the lemony sour cream on the plate. Pile on the beet and vegetable salad. Garnish with dill and rye bread crumbs.

Separate the skin from the meat being careful not to tear the skin apart.
Butterfly breasts, being sure not to cut all the way through. Place a piece of plastic wrap over one open breast, and pound to a rectangle about 12″-x-14″ (1/4″ thick). Season with salt and pepper. Repeat with remaining breast.
Cook bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Remove to a plate with a slotted spoon, pour off all but 1 and 1/2 tablespoons drippings. Add mushrooms to drippings; cook, stirring occasionally, until lightly browned, 8 to 10 minutes.
Add scallions and parsley; cook, stirring occasionally, until scallions are tender, about 2 minutes. Stir in wine; cook until wine evaporates, 3 to 4 minutes. Stir in breadcrumbs. Season with salt and pepper.
Spread filling onto the breast, pressing to adhere. Tightly roll from one long side and secure with plastic wrap.
Unroll the plastic wrap and wrap the skin around the roulade. Wrap the whole roulade with plastic wrap making sure it is tight. Steam the roulade in the plastic wrap for 10 minutes.
Heat the oven to 425°F. Dispose of the plastic and brush the roulade with olive oil. Cook until golden brown and the internal temperature reaches 165°F. Slice and serve.

Place chopped chocolate and butter into a large bowl.
In a small saucepan, bring cream just barely to a simmer. Pour over chopped chocolate and cover bowl immediately with plastic wrap. Let stand 5 mins. Stir with a spatula until combined and smooth.
Pour into cooled tart shell and allow to set overnight at room temperature or 1-2 hours in the fridge.
Top with a dusting of Seasonings Greetings seasoning and flakey sea salt to serve.