Archive | December, 2013

Friendsgiving plus Famsgiving

4 Dec

Friendsgiving

Happy post-Thanksgiving! I hope you all had a marvelous Turkey day and gorged yourselves on perfectly moist turkey, flavorful stuffing, garlicky mashed ‘taters, and PIE (duh). I was fortunate enough to have not one, but two epic Thanksgiving meals.. yet another reason to take a step back and be grateful for all I have.  The first took place the Sunday before Thanksgiving at two friends’ gorgeous apartment in Arlington.  All of our closest girl friends were there, each bringing a special dish to contribute.  The lovely hostesses prepared the main course while the rest of us did our best to impress with side dishes and desserts.  The results did not disappoint.  Truthfully one of the best Thanksgiving meals I have EVER had.. leave it to these ladies to seriously raise the T-day bar.  Most of the dishes are pictured below.. hyperlink titles are where you can find the recipe.  Enjoy!

Pork Stuffing

Follow basic preparation on back of stuffing bread packaging.  Add healthy dose of cooked ground pork, poultry seasoning, and fresh parsley.Image

Turkey Gravy

Make a roux using a couple teaspoons each of melted butter and flour. Add turkey broth and drippings, bring to boil to thicken.

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Fresh Herb and Gruyere Cheese Puffs

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Baked Mac n Cheese (friend’s SECRET recipe!)

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White Sangria

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Apple Brie Rolls

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Our Hostesses’ Gorgeous Turkey!

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Green Bean and Bacon SaladImage

My plate..round one. Not sorry.Image

BUT WAIT, there’s more…

Famsgiving

I am also fortunate enough to have a loving family to go home to for the holidays.  This year, I think we outdid ourselves (a 17lb turkey for three people!), but that translated to succulent leftovers for days! Stuffing for breakfast is kind of amazing just FYI.  See our feast below!

My trusty bottle of Fourteen Hands Red Blend

This should not surprise you at this point.

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Baked Brussel Sprouts with Prosciutto

Bake the brussel sprouts in the oven until they are mostly done.. then add bits of prosciutto towards the end so the thin meat doesn’t burn.Image

The 17 pounderImage

Mashed Cauliflower

One of my favorite recent discoveries, and a great low-carb option for Thanksgiving.  Buy as many heads of cauliflower as you think you’ll need (I bought two for the three of us, and had leftovers).  Cut up cauliflower trees and boil in water for roughly 10 minutes until soft.  Put it food processor and add: tablespoon of olive oil, tablespoon of reduced fat chive cream cheese, a 1/4 cup parmesan cheese, small slice of butter, two teaspoons minced garlic, and teaspoon of oregano.  Pulse in food processor until blended.  Add grated parmesan on top before serving.Image

Table SettingImage

Obligatory Canned Cranberry Sauce

Put it on a pretty plate to sidestep the whole store-bought thing.Image

Glass of celebratory champagne!Image

My plate..again. I miss it a lot.Image

Pecan Pie! What’s your favorite kind?Image

So there you have it! I know, very picture-heavy post but I couldn’t resist.  I have neglected to use my sweet Nikon camera recently and these dishes were deserving of a more professional touch (sorry iPhone).

Here’s to being thankful.  Have a great rest of your weeks!

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