8 minute read
Friendsgiving
A smokin’ Friendsgiving
Friendsgiving. It’s a relatively new word as etymology goes, first appearing in print in 2007. Since then the idea behind the word has gained in popularity with the Merriam-Webster Dictionary adding it in 2020, making it officially part of the English language. Defined as an informal dinner on or near Thanksgiving, it is coming into vogue as a Christmas celebration, too.
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Twenty- and 30-somethings often find themselves racing here and there for the holidays. In the hustle and bustle of seeing both sides of the family, they also want to spend time with
their friends over a festive, low-key meal. The dinner has become a stress-free potluck with adaptations to the standard fare grandma used to make. When Millennials (those born between 1980 and 1995) take the Cook’s Pantry charge of the holiday,
Melony Carey the meal becomes alternative with experimental dishes and methods of cooking. While Friendsgiving is not restricted to the younger crowd, they are typically less responsible for hosting the traditional family meal with all its china table settings, silver polishing, linen ironing, and hours spent at the stove. This is what distinguishes Friendsgiving from Thanksgiving.
Photos by Mandy Corbell
A toast to friendship with toast. A smoked brie with French baguette toast.
Friends John Carey, Crissy Perigo, Matt Williams and Rachal Humphrey recently convened for a Friendsgiving.
“This year we asked everyone to bring a photo chronicling our friendship,” Perigo said. “Photos ranged from first grade through last Christmas.”
They also brought a variety of dishes, including grilled and smoked foods, which do not require juggling oven space to make sure everything is heated at the same time.
Having the crowd bring their own specialty dishes also decreases the stress of the holiday meal and makes everyone feel a part of the celebration.
“Cooking for friends in general is fun,” Carey said. “But, smoking foods is more challenging. Getting the temperature and smoke just right are all part of the process that I enjoy.”
Friendship can be as strong a feeling as that for one’s family, especially for those who have grown up together or have become second family.
“It doesn’t have to be a special day for us to get together,” Williams said. “It’s the special people who matter.”
& Happy Holidays
from our family to yours!
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#Menu sets the tone for a wonderful meal and posting to social media.
That is what Friendsgiving is all about. Share your favorite dish. Take a group selfie and post it to social media. But most of all, show your love.
The grill and smoker produce delicious, complex flavors that relieve a lot of the duty from the oven. Let the host prepare the turkey while guests bring the sides. Try some of these dishes for your Friendsgiving or add them to your regular holiday meal.
Smoked Brie
1 8 oz. brie round 3 tablespoons gourmet cranberry sauce
Walnut halves
Grilled baguette toasts 1 cedar plank applewood chips
Soak your cedar plank and some apple wood chips for one hour. Set up your grill for smoke-roasting (indirect grilling) and preheat to medium-high Dry off plank and place brie in the center; add wood chips to the fire. Place the cheese in the center of the plank and grill over direct heat for ten minutes. Open the lid and spread the top with the jelly, using the back of a spoon. Arrange the walnuts on top. Check it after a minute
LEFT: Smoked brie on a cedar plank topped with cranberry jelly or relish makes a delicious holiday appetizer. Change the topping for other jellies, depending on the season.
BELOW: Smoked brie creates a woody, creamy cheese that will delight everyone.
or two to see if the cheese has started to melt out the sides, showing it is ready. Serve the cheese on the plank hot off the grill.
Sweet Potato-Corn Spoonbread
1 8 oz. package cream cheese, softened 1/2 cup unsalted butter, softened 1 29 oz. can sweet potatoes in syrup, drained 1 can cream-style corn 1 box cornbread mix 1 cup frozen corn kernels, thawed 2 large eggs 1 small yellow onion, finely diced 1/2 cup honey roasted pecans
Preheat oven to 375 degrees. Using a large bowl, combine cream cheese and butter, beating until smooth. Coarsely mash sweet potatoes and add to bowl. Stir in corns, cornbread, eggs and onion. Pour into 9-inch square baking dish and top with chopped nuts. Bake until tester comes out clean, approximately 45-50 minutes.
roasted Green Beans
Estimate the number of guests and multiply by 8 to come up with the number of green beans you will need.
Oven roasted green beans wrapped in applewood bacon continue the smoky theme.
applewood smoked bacon 2 tablespoon olive oil approximately 4 dozen fresh whole green beans
Pepper 1/2 cup brown sugar smoked garlic powder salt
Pre-cook the bacon in a 400 degree oven on a foil lined baking sheet for about 10 minutes. Set aside to drain on paper towels and replace the foil with new. Preheat oven to 375 degrees. Wash green beans and remove the stems. Parboil the green beans in a pot of boiling water, covered, for about 5 minutes until tender crisp. Drain in colander and rinse with cold water. Mix 3 tablespoons extra virgin olive oil, salt, pepper, and smoked garlic powder in a large bowl and toss the green beans. Wrap 7-10 green beans tightly in a strip of apple wood smoked bacon and sprinkle each with a tablespoon of brown sugar. Secure with a toothpick and place on foil lined baking sheet. Roast in oven about 45-50 minutes or on grill for about 30 minutes until desired doneness. Check for bacon doneness.
store bought plain cheesecake of your choice
I bottle store bought caramel sauce
Sweet potato-corn spoonbread replaces the traditional cornbread stuffing.
Pumpkin caramel topping 1 cup granulated sugar 4 tablespoons unsalted butter sliced into tablespoons 2/3 cup heavy whipping cream 1/3 cup pumpkin puree, not pumpkin pie mix 1/2 teaspoon pumpkin pie spice 1 teaspoon vanilla extract Pinch salt
Place sugar in a heavy-bottomed medium sauce pot. Place the pan over medium-low heat and cook stirring often, but being careful not to spread the sugar up the sides of the pan where it can burn. Watch the sugar closely, stirring frequently as it clumps then starts to melt. Keep stirring until the liquid is amber in color. This will take about 7-12 minutes, depending on your pot and the heat of your stove. Watch the sugar closely, as it will burn fast.
Once the liquid turns amber and all the sugar crystals have melted, add the butter and stir until it’s melted. Add half of the heavy whipping cream, stir, then add the rest. Turn off the heat and then stir in the pumpkin, spice, vanilla, and salt. Stir and whisk until smooth.
ABOVE: Champagne Punch is topped with fresh raspberries.
RIGHT: A sweet ending of store-bought cheesecake with homemade pumpkin-caramel sauce and smoked pecans.
The host can make the turkey, while guests bring the side dishes.
Pour the caramel carefully into a jar and let cool to room temperature. Cover and store in the refrigerator. When ready to use, remove the lid and let come to room temperature.
Smoked Candied Pecans
2 cups pecan halves 2 large egg whites 1 teaspoon vanilla extract 1 cup sugar 1 cup dark brown sugar 3 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon kosher salt
Preheat the smoker to 225 degrees using a fruity wood like apple or cherry. In a kitchen mixer or bowl, add the whites of two eggs and vanilla extract. Put the mixer on high until the whites are whipped with stiff peaks, about 2 minutes. Toss pecans in with whipped egg whites and stir with a spoon to coat evenly. Remove nuts to sugar mixture with a slotted spoon and stir until coated. Remove to a large baking sheet lined with parchment paper.
Place the baking sheet on the smoker, and smoke for 60 minutes, tossing once halfway though. Watch, as the sugar may burn the nuts. Cool and then chop the nuts coarsely. To serve, place cheesecake on plate. Drizzle with caramel sauce. Drizzle pumpkin sauce in the middle and over the sides and top with smoked nuts. To create a parting gift for guests, put extra nuts into Mason jars and wrap with ribbon or raffia and a sprig of rosemary. Keeps one week in sealed jar.
Champagne Punch
1 cup triple sec 1 cup brandy 1/2 cup chambord (raspberry liqueur) 2 cups unsweetened pineapple juice 1 quart chilled ginger ale 1 chilled 750-ml. bottle dry champagne
In a punch bowl combine Triple Sec, brandy, Chambord and pineapple juice. Chill the mixture, covered, for at least 4 hours or overnight. When ready to serve add the ginger ale, the champagne, and add ice cubes. Stir. Top with raspberries.
