Friendsgiving Recap

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.