As you may remember from last year, I host a “Friendsgiving”
party for my friends and I in our apartment. This year’s featured a lot of excitement, from
issues with my oven early in the day(cue panic, thank you God it finally kicked
in and worked!), to our first close couple friends to announce a pregnancy!
Today, I’m sharing this year’s menu, for anyone who may need a little last
minute inspiration.
A friend of mine recently started an invitation business, and is
learning calligraphy, so I had her do the menu. Amazing job, right?
As you may remember from last year (LINK), I host a “Friendsgiving”
party for my friends and I in our apartment. This year’s featured a lot of excitement, from
issues with my oven early in the day(cue panic, thank you God it finally kicked
in and worked!), to our first close couple friends to announce a pregnancy!
Today, I’m sharing this year’s menu, for anyone who may need a little last
minute inspiration.
PIC
A friend of mine recently started an invitation business, and is
learning calligraphy, so I had her do the menu. Amazing job, right?
Our Menu:
Antipasto: assorted cheeses,
crackers, prosciutto, salami, soppressata, olives, and marinated artichoke
hearts.
Roast Turkey: this year, I
used Rachael
Ray’s dry-brined turkey recipe. You salt the bird a day ahead and rub it
down with a butter and herb mixture. Day of, all you need to do is let it sit
out for an hour at room temp, and then roast away, 15 mins per pound.
Stuffing: I used my
classic sausage stuffing recipe from last year.
Spinach Gratin: absolutely
love this make-ahead from Food52. This was the
big hit side dish this year.
Quinoa with Roasted Squash and
Walnuts: Another great make-ahead. Cut a butternut squash into 1 inch
cubes, roast with olive oil, salt, and pepper at 425 for 35 minutes, or until
tender and browned. Meanwhile, cook up a batch of quinoa. Combine the two and
refrigerate a day or two ahead. Just before serving, toast walnuts and combine
with quinoa. Delicious.
Roasted Cauliflower: another
make ahead. I roast the cauliflower the day before, and just reheat before
serving. I like to dressing mine with a lemon/caper/parsley dressing.
Kale Salad: I modified Marcus
Samuelsson’s kale salad from the November issue of Food and Wine. I used his dressing and curly kale, and added
fennel, carrots, and radishes. You can
dress it ahead, which is rare and convenient for salads.
Cider Punch: this Saveur chilled cider punch recipe is
AWESOME. Cold sweet cider, whiskey, and ginger beer (my favorite!) make the
perfect large-batch drink.
And of course, we always have cornbread, regular bread, cranberry
sauce, and gravy! I count on my friends to make those.
Dessert this year was a fantastic selection of pies, tarts, and
tiramisu from the Cake Boss’ shop in Hoboken, courtesy of my very generous
friends Brett and Debbie. I have to admit, I expected them to be terrible. I
figured with all Buddy’s fame, he’s gotta be slacking in his pastry shop, but
he’s not. I was gobbling down that blueberry crumb pie for days. SO good.