Friendsgiving

Friends join together to feast

'F riendsgiving' is a tradition steeped in camaraderie with a healthy dose of family to balance it out.

Hosts and homeowners Matt and Heather Hiller of Muskogee are supremely welcoming upon entering their recently remodeled household. Their chic but comfortable abode is ideal for occasions such as this.

The Hillers are enthusiastic to show off their renovation and eager to entertain "We are glad to gather once again," Heather said. "Actually, I'd like to edit that: We are grateful to safely gather together once again."

Like many functions, the annual get-together of these longtime friends has been delayed for the past two years. Since this group is now fully vaccinated, they were ready to reassemble and reconnect in person.

It was clear to the casual observer that even though having been apart, their connections were still strong. Putting together this fantastic feast was not the work of just one but a collaboration of all. From the appetizers to the dessert course, the food for the Hiller Friendsgiving was a combination of traditional and modern fare.

By heather ezell Photos by tony Corbell

Greeting you at the front door, along with the gracious couple, was a table of drinks topped with a Champagne fountain, truly an elegant touch. A lovely display of appetizers was available for predinner noshing, and the attendees raved over it.

One appetizer, the citrus smoked salmon, is a dish that Heather and her dad, Roger Hilfiger, have made together for the last seven years. Heather brines the fish for a day or two, then her father smokes it to perfection.

Another addition that has ties to both family and friends was the cajun deviled eggs. Brother Ben and sister-in-law Amber, both in attendance at the dinner, lived in New Orleans while in law school there. "When we used to visit them in NOLA, I developed a taste for Crystal sauce, which is found everywhere down there," Heather said. "Now it's my secret ingredient to many recipes, including the cajun deviled eggs."

The cranberry salsa is a specialty of another brother, James, who lives in Stillwater, made especially for her.

When asked about the Caesar salad, she responded, "It's just a Caesar with candied walnuts and dried cranberries to dress it up for the season."

But upon further discussion it seems that it is much more special than "just a Caesar salad." The dressing is made from scratch in the classic manner with garlic, anchovies and olive oil. The croutons take it to the next level as they are homemade. The trick she says "is to toss them with lots of crushed garlic, butter and olive oil and slow roast for about an hour at 200 degrees Farenheit." The olive oil she uses is sourced fresh which her mother brings home from Italy, the olives having been hanging on the trees just a few weeks prior before being pressed, the oil expressed, then bottled.

The first two courses were beautifully presented and delicious, but the following two were equally so. The smoked turkey came from Runt's BBQ in Muskogee and was so succulent but there was a minor glitch...it didn't have giblets in which to make gravy. Where some might have been deterred, Heather made the sensible decision to do what needed to be done, she called her Mom for help. Sally Hilfiger showed up, and with help from guest Aaron Trahan, of Oklahoma City, whipped up a delectable gravy. It was simmered with a bit of smoked turkey leg and a variety of vegetables for a couple of hours. What might have been disastrous (gravy is a must, right?!?) turned into a highlight of the main meal.

Most of the dishes were time-honored, but the dressing was a bit less conventional made with sausage, apple and mushrooms which added an earthy, fall flair. Sarah Abel, of Muskogee, furnished both the creamy mashed potatoes and the green bean casserole, both fan favorites. Like many accomplished cooks, Heather uses recipes only as a guide. "I use what I have on hand," Heather said. "I really don't have a dish that turns out the same way twice."

After dinner, a poll was taken to see what the standout course was; unanimously it was the sweet potato casserole made by none other than the lady of the house. The dessert table was covered with customary offerings. Sarah Anderson, of Oklahoma City, (known in the group as "City Sarah") contributed the pumpkin pie. James Hilfiger not only made the cranberry salsa but dropped off his sister's favorite (and always requested) lemon bars. His daughter (Heather's niece), Evangeline and her friend Lilly, made the pecan pie as well as the apple pie with caramel drizzle.

The connection between these companions began several years ago when Ben Hilfiger worked with Phi Nguyen, also present, and

"City Sarah" in Oklahoma City. Upon returning home to their roots in Muskogee, the Hilfigers (Ben and Amber) along with the Hillers have kept in touch with their pals. "The group has grown as have the friendships."

It is clearly evident that strong connections with family and friends is a priority for the Hillers. Integrated into their home are pieces produced locally, made by artists and artisans who also happen to be friends. When they remodeled, they needed something built-in to showcase cherished china, collections and glassware so they commissioned resident cabinet maker Zach Harper. His custom made work blends seamlessly into their home and highlights their treasures. Heather was especially proud of her latest acquisition, a stunning work of art by Ann Davis, formerly of Muskogee. "As soon as I saw it posted in her gallery, I called Ann and told her I MUST have it," Heather said.

Displayed right next to the dining room table, is a brilliant depiction of Frida Kahlo. "I love everything about Frida Kahlo and what she represents."

This multi-course meal was prepared with great care and attention. The bonds between these bosom buddies was unmistakable reminding this observer that "We all get by with a little help from our friends."

Brine for Smoked Salmon

This recipe makes enough to brine two large salmon fillets.

Ingredients

1-3 cups water 1 cup kosher salt 1 cup white sugar 1 cup brown sugar

Lemon pepper to taste 1 (3 ounce) package dry crab and shrimp seasoning mix

Freshly ground black pepper to taste 4 cloves garlic, crushed or to taste 1 dash hot pepper sauce (Optional) 4 lemons, sliced and crushed 2 oranges, sliced and crushed 1 lime, sliced and crushed 1 large yellow onion, sliced

directions

Step 1

Pour the water into a large bowl or small bucket. If you must use a pot, use one that does not contain aluminum. Stir in the kosher salt, white sugar, brown sugar, lemon pepper, parsley and seasoning mix. Add the garlic, hot pepper sauce, lemons, oranges, lime and onion.

Step 2

Soak your salmon in this brine in the refrigerator for 12 to 36 hours. Smoke using your desired method.

Cranberry-avocado Salsa

ingredients 1 tablespoon fresh lime juice 2 tablespoons honey 1 minced jalapeno 1/4 cup red onion, chopped 2 ripe avocados, cut into 1/4-inch pieces 3/4 cup halved cranberries 2 tablespoons fresh cilantro, chopped

Coarse salt and ground pepper

Pita crisps or tortilla chips

Step 1

In a large bowl, whisk together 1 tablespoon fresh lime juice, 2 tablespoons honey, 1 minced jalapeno (seeds removed for less heat, if desired), and 1/4 cup chopped red onion.

Step 2

Add 2 ripe avocados, cut into 1/4-inch pieces, 3/4 cup halved cranberries, drained well on paper towels, and 2 tablespoons chopped fresh cilantro. Season with coarse salt and ground pepper; toss gently to combine. Serve with Pita Crisps or tortilla chips, as desired. — From marthastewart.com

Sausage, apple and Mushroom dressing

ingredients 32 oz. white button or cremini mushrooms 4 tbsp. canola oil 1/2 tsp. kosher salt 4 c. cornbread, cut into 1-inch cubes 4 c. french bread, cut into 1-inch cubes 4 c. artisan/crusty bread, cut into 1-inch cubes 1/2 lb. italian sausage 2 c. diced onion 5 whole granny smith apples, large dice 5 tbsp. brown sugar 1 c. white wine 1/2 tsp. kosher salt 32 oz. low sodium chicken broth 1 tsp. ground thyme 1/2 tsp. turmeric (more to taste) 2 tsp. rosemary, leaves minced 1/2 tsp. (additional) kosher salt black pepper, to taste

Fresh parsley, minced

directions

Allow diced bread to sit out on cookie sheets for several hours or overnight, until dried out.

Preheat oven to 500º.

Wipe mushrooms thoroughly with paper towels. Toss in a bowl with canola oil and sprinkle with 1/2 teaspoon salt. Mushrooms will be very coated, but that's good! Divide mushrooms between two sheet pans and roast in the upper half of the oven for at least 20 minutes, stirring once halfway through roasting. Remove from oven when mushrooms are deep brown. Set aside.

In a large skillet, crumble and brown sausage over medium high heat. Remove sausage from skillet and set aside. Without cleaning the skillet, add in diced onions and brown for five minutes. Increase heat to high and add diced apples, brown sugar, and 1/2 teaspoon salt. Cook for 3 to 5 minutes, or until deep golden brown.

Decrease heat to medium and pour in wine (be careful if you're using an open flame). Stir and cook to reduce liquid by half, about two to three minutes. Pour apple/onion mixture into a bowl and set aside.

Return skillet to medium heat (again, without washing) and add thyme, turmeric, rosemary, 1/2 teaspoon salt, and pepper. Heat for a few minutes, then set aside.

Add bread to a large bowl, then add browned sausage, mushrooms, and apple/ onion mixture (and juice that might have accumulated.) Next, add broth mixture gradually as you toss the ingredients, being prepared not to use all of the liquid according to your taste.

Check seasonings at the end and add in minced parsley. Pour into a large baking dish and bake at 375º for 20 to 25 minutes, or until golden brown on top. — Adapted from The Pioneer Woman

Caesar Salad

Ingredients

FOr SaLaD DrESSiNG: 2 cloves Fresh Garlic (peeled) 4 whole anchovy Fillets 2 tbsp. (up To 3 Tablespoons) Dijon

Mustard 1 tbsp. Balsamic (or red Wine) Vinegar 1/2 whole Lemon, Juiced 1/2 c. Olive Oil 1 tsp. Worcestershire Sauce 1 dash Salt Generous Black Pepper, to taste 1/4 c. Freshly Grated Parmesan Cheese FOr CrOUTONS: 1/2 loaf Crusty French Bread 1/4 c. Olive Oil 2 cloves Fresh Garlic (peeled) Salt To Taste FOr SaLaD: Dry Hearts Of romaine Lettuce

Fresh Parmesan Cheese

Candied Walnuts

Dried Cranberries

directions

DrESSiNG:

Place anchovies into a blender or food processor. Throw in garlic, Dijon Mustard, Worcestershire and vinegar. Next, add lemon juice. Give it a good mix.

Pulse the processor or blend on low speed for several seconds. Scrape the sides. With the food processor or blender on, dizzle olive oil into the mixture in a small stream. Scrape the sides, and mix it again to thoroughly combine.

Add salt, black pepper and Parmesan cheese. Pulse the whole thing together and mix until thoroughly combined.

Refrigerate the dressing for a few hours before using it on the salad.

CrOUTONS:

Slice the bread into thick slices and cut them into 1-inch cubes. Throw them onto a baking sheet.

Heat olive oil in a small saucepan or skillet over low heat.

Peel and crush — but don’t chop — 2 cloves of garlic and add them to the oil. Use a spoon to move the garlic around in the pan. After about 3 to 5 minutes, turn off the heat and remove the garlic from the pan.

Slowly drizzle the olive oil over the bread cubes. Mix together with your hands, then sprinkle lightly with salt. Bake at 200º for one hour, shaking the pan occasionally.

One hour after baking, crank up the heat to 400º. Bake them on high heat for just a few minutes.

SaLaD:

Wash and dry hearts of Romaine lettuce, cut the lettuce with a knife. Use a vegetable peeler and shave off large, thin slices of Parmesan.

Drizzle about half of the dressing over the top of the lettuce. Throw in a handful of the Parmesan shavings. Give it a good initial toss, just so you can evaluate how much more dressing you need.

Add more dressing and Parmesan to taste. Add cooled croutons, dried cranberries and candied walnuts. Toss gently. — Adapted from The Pioneer Woman

Lemon Bars

Ingredients

FOr THE CrUST: 1/2 pound unsalted butter, at room temperature 1/2 cup granulated sugar 2 cups flour 1/8 teaspoon kosher salt For the filling: 6 extra-large eggs at room temperature 3 cups granulated sugar 2 tablespoons grated lemon zest (4 to 6 lemons) 1 cup freshly squeezed lemon juice 1 cup flour

Confectioners' sugar, for dusting

directions

Preheat the oven to 350º.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt, and with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.