Happy Thanksgiving

Thursday, November 27

Thanksgiving is a holiday celebrated in the United States on the fourth Thursday of every November. It became an official federal holiday in 1863, when, during the Civil War, President Abraham Lincoln proclaimed a national day of "Thanksgiving and Praise to our beneficent Father who dwelleth in the Heavens." The holiday was scheduled to be celebrated on the last Thursday in November.

There are reports that the original Thanksgiving proclamation was signed by George Washington. It then became a public holiday in the U.S.

 

The event Americans commonly refer to as the "First Thanksgiving," was celebrated in 1621 by Pilgrims after their first harvest in the New World. The feast lasted three days and was attended by 90 Native Americans and 53 Pilgrims. The New England colonists were accustomed to regularly celebrating "thanksgivings," or days of prayer thanking God for blessings such as a military victory or the end of a drought.

Americans continue to celebrate Thanksgiving today. While the celebrations vary, they typically consist of turkey and a bread or cornbread stuffing.

 

Thanksgiving is one of the major holidays of the year, for that reason @SolmarResorts make some activities to enjoy and remember this special Day.

Delicious Dinner at Puerto San Lucas

• $41.00 dls per person, tax included, gratuities included.
• Children under 12 years of age, 50% discount
• Wine pairing 20 usd.

Grand Solmar Land`s End

• Live Music from 6:00pm to 10:00 pm
• $39.00 dls per person, 15% tax and 10% service
• Children under 12 years old, 50% discound and under 5 years old are FREE

Playa Grande Resort and Spa

• "Brigantine" Grand Buffet
• $35 dls per person,  tax included, gratuities included.

 

 

 

RICOTTA CHEESE AND CHERRY TART 


Chef Matías by Romeo & Julieta

Ingredients:

Serves Four

10 tablespoons all-purpose flour.

7 tablespoons ricotta cheese.

5 tablespoons butter.

4 ounces whipping cream. 


5 tablespoons white sugar. 


5 ½ tablespoons powdered sugar.


1 ½  tablespoons almond flour.


24 ripe cherries. 


1 egg yolk. 


Zest of one orange.

Pinch of salt.

1. Sift the flour into a bowl and mix with the melted butter, 3 ½ tablespoons powdered sugar, salt, egg yolk and almond flour.
2. Mix until smooth, cover with plastic wrap and let stand in the refrigerator for at least 30 minutes. 

3. Meanwhile wash, dry and remove the seeds from the cherries. Place in a pot with two tablespoons of sugar, orange zest and half a tablespoon of water. Cook at a high heat for five minutes.
4. Turn off the heat and remove the cherries from the rest of the mixture. Allow to cool. 

5. On a floured flat surface, roll the dough to a thin sheet a ¼ inch or less thick. Form into a circle that will fit into a round tart mold or baking dish. Use the remaining butter to grease the bottom and sides of the mold and sprinkle lightly with flour. Press the dough into the bottom and push into the corners and up the sides.
6. Use a fork to lightly pierce the bottom of the dough. Add the cherry mixture and spread evenly. 

7. In a separate bowl, mix the ricotta with the heavy cream and remaining sugar. Distribute evenly into the mold covering the cherries and leaving a smooth surface. 

8. Cook in a hot oven (400°F) for about 20 minutes.
9. Let the tart cool before removing from the mold. 

10. Sprinkle each serving with remaining powdered sugar. Garnish with a few fresh cherries and a scoop of vanilla ice cream, if desired.
11. Time to enjoy the delicious RICOTTA CHEESE AND CHERRY TART. 

Please visit: http://restaurantromeoyjulieta.com/

3 Exquisite Bacon Recipes In Honor Of International Bacon Day 2014

Shrimp Wrapped with Bacon

Served with rice huitlacoche, pickled onions, corn kernels with serrano chile sauce and Seafood sauce.

Ingredients: 

•   2 Pieces U10 Shrimp 
• 50 Grs. Bacon 
• 50 Grs Rice 
• 25 Grs. Corn Kernels   
• 1 Pc. Serrano Chile 
• 10 Grs. Pickled Onion 
• 25 ml. Seafood Sauce 
• 25 ml Raw green sauce

How to: Peel the shrimp leaving the tail and cut through the top of the shrimp to remove the dirt, then completely wrapped in bacon and cooked on the grill or barbecue until cooked through, served on a mirror of seafood sauce and rice, served with corn sauteed with olive oil, pickled onions and avocado sauce

Roasted Fillet of Sea Bass

Served with chips plantains, crispy bacon, lentils stew and bacon sauce

Ingredients:

• 200 Grs. Fresh Sea Bass Fillet
•    50 Grs. Lentil stew
•    20 Grs. Tostones of plantain
•    20 Grs. Bacon Chips
•    25 ml. Bacon Sauce

How to: Sea Bass fillet seasoned with salt and pepper and cook in skillet with olive oil until half cook and finish cooking in the oven to keep their natural juices, served with golden bacon, croutons of plantains, lentils stew and bacon sauce.

  

Chiles Rellenos with Shrimp Wrapped with Bacon 

Served with tamarind sauce with avocado and tomatillo sauce

Ingredients:

•  2 Pcs Jalapeño white Chile
• 50 Gr. Raw Coctel Size Shrimp
• 25 Grs.Bacon
• 10 Grs. Cucumber
• 20 Grs. Mixed Lettuce
• 10 Ml.  Tamarind Salsa
• 10 Grs. Avocado Salsa

How to: Poach the peppers and remove the veins, filled with shrimp and caramelized onions, completely wrapped in bacon and cooked on the grill until thoroughly cooked, served with green salad, avocado sauce and tamarind sauce.

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