Felicitous Friendsgiving
The many blessings of November come to us through celebration and gathering. Traditionally, Thanksgiving Day brings family members together. Friendships bless our lives as well, and it’s wonderful to enjoy the company of friends who feel like family. Here are some fun fall dishes to serve or take to a Friendsgiving holiday event.
Creamy Bacon Turkey
6 strips bacon
4 large turkey breasts
Flour for dredging
¼ tsp. garlic powder
Pepper to taste
¾ cup chicken broth
½ tsp fresh lemon juice
2 Tbsp. butter
1 ½ cups heavy cream
Using kitchen scissors, cut up bacon and cook in a skillet until crispy. Remove from skillet, but leave approximately 2 Tbsp. of bacon drippings in the pan. Cut each turkey breast in half, and sprinkle them with garlic powder and pepper; then coat with flour. Add turkey to the skillet and cook over medium-low to medium heat until the breast halves are cooked through (typically 6–7 minutes per side). Remove turkey from pan and set aside.
To the skillet, add chicken broth, lemon juice and butter. Let bubble until it’s reduced by half. Stir in the cream and once it begins to bubble, add the turkey and bacon back into the pan. Cook for another 5 minutes. Place on a large platter or serving dish.
Salted Caramel and Chocolate
Cookie Bars
1 cup unsalted butter, softened
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
1 tsp. vanilla
½ tsp. salt
1 tsp. baking soda
2 ½ cups all purpose flour
2 cups semi-sweet chocolate chips
14 oz. sweetened condensed milk
10 oz. package of soft caramels, unwrapped
1 tsp. flaked sea salt for the top after baking
Preheat the oven to 350ºF. Line a 9 x 13-inch baking dish with foil and coat liberally with nonstick cooking spray (coconut oil spray works well). In the bowl of an electric mixer, beat the softened butter with both sugars until light and fluffy, about 2 minutes. Add the eggs, vanilla, salt and baking soda. Mix well, then scrape the sides of the bowl with a spatula. Turn speed to low and add the flour. Beat to combine, then mix in the chocolate chips. Press half of the cookie dough into the bottom of the prepared baking dish.
In a medium saucepan, add the sweetened condensed milk and unwrapped caramels. Heat on medium-low heat, and stir until the caramels melt, creating a smooth caramel filling. Pour the filling over the cookie dough base. Drop the remaining cookie dough over the caramel filling in small, teaspoon-sided drops. Bake the bars for 25–20 minutes, just until the center is set.
Wild Rice and Pecan Pilaf
4 cups chicken broth
2 cups wild rice blend
1 tsp. dried parsley
2 Tbsp. olive oil
2 cups sweet potato, diced small
½ cup dried cranberries
¾ cup pecans, chopped
½ cup freshly shredded or shaved parmesan (optional)
In a medium-sized saucepan, bring the broth to a boil and add wild rice, parsley, oregano and thyme. Reduce heat to a simmer and cover with a lid. Cook for 30 minutes or until tender. (Alternatively, you may follow the liquid–rice ratios and cooking directions according to your particular brand of wild rice blend for 2 cups of rice.) Add to a large serving bowl. In a large skillet over medium-high heat, add the olive oil. Add the sweet potato and saute until tender, about 15 minutes or so. Add the dried cranberries and chopped pecans to the sweet potato mixture then cook for 1–2 minutes. Add the sweet potato mixture to the rice mixture and fluff with a fork. Top with shaved or shredded fresh parmesan cheese
CORNBREAD STUFFING
2 packages cornbread mix (Marie Calendar) or 2 8-inch store-bought cornbread squares
½ cup butter
1 can Green Giant corn, well drained
3 cloves garlic, minced
1 Tbsp. fresh sage, minced
1 Tbsp. fresh thyme, minced
¼ fresh spinach, minced in food processor
3 cups low-sodium chicken broth (possibly more to fully saturate the bread)
Salt and pepper to taste
Prepare cornbread according to package instructions. Let cool completely. (You can also use pre-made cornbread or a favorite recipe). Cut cornbread into 1-inch cubes and spread out onto a baking sheet to dry out overnight. Preheat the oven to 375ºF, and grease a 13 × 9-inch baking dish with butter or nonstick cooking spray. Place cornbread chunks in a large mixing bowl and set aside. In a large skillet over medium heat, melt butter. Stir in garlic, sage, thyme, spinach and cook, stirring frequently, for 1 minute. Pour in chicken broth and corn; bring to a simmer for a few minutes. Remove from heat and ladle over the cornbread, tossing gently with each addition, until the cornbread is moist but not mushy. Add more chicken broth a little at a time as needed to moisten completely. Season with salt and pepper if desired (I recommend tasting first). Spread cornbread mixture into the prepared baking dish and bake for 30 minutes or until golden.
Note: Cornbread could be made a day or two ahead and stored in an airtight container in the refrigerator.
Friendsgiving Margarita
2 oz. 100% apple cider
2 oz. freshly squeezed orange juice
1 ½ cup Jose Cuervo gold
¾–1 oz. Grand Mariner or Cointreau
Sea salt for the rim of glasses
Lime wedge to rim glasses for salt
Cinnamon sticks for garnish
Note: Can be easily doubled or quadrupled for a group to enjoy
Pour sea salt onto a small plate. Swipe a lime wedge along the rim of each cocktail glass, turning glass upside down and gently pressing into the plate salt. Scoop ice in the glasses so they are about ¾ full, and squeeze the rest of the lime wedge over the ice. Combine liquid ingredients in a cocktail shake filled with ice; shake vigorously for about 15 seconds. Strain ice and pour the Friendsgiving Margarita into the prepared cocktail glass. Garnish with a whole cinnamon stick.