When friends become family…
Growing up, every November we all gathered at my great grandmother’s house for Thanksgiving. We would drive an hour out of town into the deep country south of Coushatta, Louisiana, to celebrate and give thanks for family.
How that sweet, silver-haired lady would fit 20 people around her tiny table in her tiny dining room still amazes me. She once was the owner of a diner in town and she could cook like a dream. She never needed help, the kitchen was her place and we were her people.
As time went on and the older generations moved on to bigger places, this time-honored tradition seemed to disappear. No one seems to have the time to prepare the full spread anymore. Those traditions seem to be a fleeting memory that will always keep me inspired to share with my family now. On the other hand, Thanksgiving is also one of those holidays that runs a substantial risk of breaking out in repetitive familial squabbles. It’s like we’ve agreed to get together with our families once a year just to make sure all the wedges that divide us are still firmly in place. Sad but often true.
Therefore, my treasured group of friends has created an annual tradition to gather together and celebrate “Friends-giving” with those who may not share the family name, but are indeed family. This modern tradition has become one that we all adore. In the midst of all the chaos of the holidays, it’s nice to spend time and give thanks to these cherished relationships. The menu can be whatever you want it to be, from Italian to Asian. Believe it or not, your friends have hidden talents in the kitchen just waiting for a chance to show up. Give them a reason to show off their culinary skills. Families don’t always want to stray from the old turkey and cornbread dressing that granny use to make, but on “Friends-giving,” you can get creative and make it fun!
So, whether you’re avoiding your actual family or just wanting to celebrate friendships, try hosting your extended “family” for a get together this season! Set the table with fun decor and open your home to the love and laughs of a great meal with great friends.
Benefits of Friends-giving: no travel, no pear salad, no drama, and no one judging you if you drink the whole bottle of wine.
Tips: Have your friends bring their own favorite bottle of wine to share as a group, outsource a few items like pies and cakes (unless you have a crafty pastry chef friend). Create a Facebook event so that everyone knows the plan. And don’t forget to load up on to go containers.
Bourbon Gingersnap Crusted Ham
- 1 (8 pound) cooked spiral ham
- 1/4 cup maple syrup
- 1/4 cup dijon mustard
- 1 cup brown sugar
- 2 tablespoons bourbon (or 2 teaspoons vanilla extract)
- 1 cup crushed gingersnap cookies
mix syrup, mustard, bourbon, and brown sugar together and brush over ham liberally so that some liquid seeps down into layers. sprinkle gingersnap crumbs over top. bake at 350 until ham is warmed through 25-40 mins.
Maple Roasted Carrots with Tahini Sauce
- 2 pounds carrots, cleaned and trimmed
- 1 tablespoon oil
- 1 tablespoon maple syrup
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 teaspoon coconut amino sauce
- 1 teaspoon maple syrup
- 1 small clove garlic, grated
- 2 tablespoons water*
- 2 tablespoons pomegranate pulp
- 2 tablespoons pistachios, chopped
- 1 tablespoon parsley or cilantro, chopped
- Toss the carrots in the mixture of the oil and maple syrup, arrange in a single layer on a baking sheet and roast in a preheated 400F/200C oven until tender, about 20-30 minutes, turning once in the middle.
- Mix the tahini, lemon juice, aminos, maple syrup, garlic and enough water to get the sauce to the desired consistency.
- Serve the carrots topped with the tahini sauce, pomegranate, pistachios and parsley and enjoy!
French Apple Tart
For the pastry:
1 cup plus 2 tablespoons of flour
1/2 cup sugar
9 tablespoons cold butter, chopped
pinch of salt
1 egg plus 1 egg yolk
combine flour, sugar, butter, and salt in a food processor and pulse until the mixture resembles a fine meal, then add the egg. Pulse until a dough forms. Wrap in plastic wrap and refrigerate for 30 mins while you make the filling. Preheat oven to 350
For the filling:
1 3/4 cups of ricotta
1/2 cup sugar
zest of 1 lemon
1 teaspoon of vanilla extract or 1 vanilla bean pod scraped
2 eggs
6 gala apples thinly sliced
combine all ingredients except the apples in a bowl and stir until smooth, Remove dough from fridge and roll out on a lightly floured work surface. Place dough in tart or pie shell. Pour filling in and the arrange apple slices in an overlapping pattern starting with the outside working your way in until the surface is covered. Bake for 45 mins or until the filling is firm and set. Cool before serving.
Pro tip: brush top with melted apple or apricot jelly for a festive shine.
