When we think about the holidays, especially Thanksgiving, we of course think of family. But when you can’t spend the holiday with family or if you just need a break (let’s be honest), that’s where friends come in! Today, we are tackling the coveted Friendsgiving feast. It’s the one time of year where hosting is low key (no family drama!), and you still get to enjoy all those decadent Thanksgiving staples without all the stress. It’s the ultimate win-win!
Dive into this delicious & creative menu, the final installment of our Hosting & Toasting series, all created and styled by Gabriel Cabrera on our very own holiday sets. Read on for the full recipes and get feasting!
Butternut Squash and Leek Quiche
Serves 6-8
A great alternative to a traditional side dish, this quiche can even be served as a starter before the meal with drinks.
- 1 thawed store-bought or homemade pie crust
6 eggs
¾ cup heavy cream
½ tsp sea salt plus more for roasting
Pinch of pepper
2 Tbsp. olive oil
½ small butternut squash
2 leeks, white part only
Green onion to garnish
Preheat the oven to 375F. Prepare the squash by peeling it and slicing into long thin strips, around ¼ inch thick. Do the same with the leeks. Toss both the leeks and squash with the olive oil, a pinch of salt and pepper and roast on a parchment lined tray for 20 minutes or until they begin to caramelize.
Meanwhile, line the pie shell with a sheet of parchment paper and fill with dried beans or baking weights. You can bake the pie shell at the same time as the roasted veggies until the edges are slightly golden, about 20 minutes.
While the veggies and pie shell are cooking, mix together the eggs, cream and salt. Set aside.
Once the veggies are roasted and the pie shell is par baked, remove them from the oven. Remove the parchment and the weights. Lay the squash and leeks in the pie shell and top with the egg mixture. Bake for 40-45 minutes or until the center is just set. Garnish with stands of green onions and serve room temperature.
Harvest Turkey Breast
Serves 6
A modern take on the traditional turkey dinner, this roasted breast means nobody is going to be fighting over the white meat.
- 1 large turkey breast with skin on
Sea salt and pepper
1 Tbsp oil oil
2 Tbsp butter
1 acorn squash, chopped and seeded
1 onion, chopped
2 cups brussels sprouts, chopped
1 bunch red or concord grapes
1 cup chicken stock
4 cloves garlic
A few sprigs of rosemary
Begin by preheating the oven to 375 F. Next, heat a skillet to medium, add the oil and the turkey breast skin side down to sear it until crispy.
Place the chopped veggies (except grapes) in a roasting pan and sprinkle liberally with salt and pepper. Add the stock, butter, and arrange the turkey breast on top. Tent the turkey loosely with aluminum foil and roast, basting with the sauce every 20 minutes. Cook until the inside of the turkey breast reaches 165F. The time will vary depending on size.
For the grapes, drizzle them with a little olive oil and season with salt and pepper. Roast in the same oven as the turkey breast for 20 minutes or until they begin to wrinkle.
Serve the roasted veggies, grapes and turkey breast on a platter alongside the cooking juices.
Roasted Carrots with Dukkah
Serves 4-6
Sides shouldn’t be boring. Adding a spice blend like dukkah to your roast veggies make them next level, and will have your guests coming back for more.
- 3 lbs. carrots, scrubbed but not peeled
2 Tbsp. olive oil
½ tsp sea salt
Dukkah:
½ toasted pumpkin seeds
½ cup toasted hazelnuts
¼ cup toasted sesame seeds
1 Tbsp. Rose petals
1 ½ Tbsp. cumin seeds
1 ½ Tbsp. coriander seeds
¼ tsp. peppercorns
½ tsp. sea salt
Garnish:
1 pomegranate, seeded
Preheat the oven to 425F. Toss the carrots with the olive oil and sea salt and roast on a parchment lined tray for 40-45 minutes, turning halfway through.
Meanwhile make the dukkah. Heat a heavy skillet over low heat, and toast to the cumin and coriander just until they become fragrant. Take them off the heat right away as the will burn quickly. In either a spice grinder or a mortar and pestle, grind the pepper, coriander and cumin until it is medium coarse to fine in texture. Next, add the seeds and nuts and crush them so that some are a little chunky while others are fine. Be careful not to take this too far, as you don’t want a butter or paste. Add the salt and rose petals, tossing to combine.
Once the carrots are nice and roasted, arrange them on a serving platter and garnish with dukkah and pomegranate seeds.
Elderberry & Thyme Shrub
Not all alcohol-free co*cktails should make you feel like you belong at the kiddies table. This elderberry and thyme co*cktail is delicious, and has sophistication to boot.
- 2 cups elderberry juice
¼ cup sugar
Few sprigs of thyme plus more to garnish
¼ cup champagne vinegar or apple cider vinegar
Sparkling water
Simmer the elderberry juice and sugar on low until it becomes thick and syrupy, anywhere from 10-15 minutes.
Once the syrup is cool, remove the thyme and add the vinegar. Let sit in the refrigerator to chill fully.
Assemble the drink by adding 1 Tbsp. syrup to each glass, top with sparkling water and plenty of ice. Garnish with a sprig of thyme.
Enjoy!!
