It’s time to start gathering again! This time of year comes and goes far too quickly. I love the Fall season so much and by mid-month some are already pushing for Christmas, but I want to give the season it’s fully deserved time. While the holiday is generally meant to celebrate the history modeled on a 1621 harvest feast shared by the English colonists (Pilgrims) of Plymouth and the Wampanoag people, for most of us I believe it’s a time to show gratitude and appreciation for all that we have, friends, home, health, faith and more.
I am grateful for so much in my personal and professional life, and so happy to once again gather with friends who support all of my creative ambitions, with a Friendsgiving brunch.
Setting the Table
Little boutonniere like bouquets made with a magnolia leaf, fresh sage, chamomile and spray roses were created for each place setting and guests took them home at the end of the brunch.
A combination of succulents, spray and country roses and eucalyptus (and later a couple of apples- I wanted crab apples but couldn’t find any this year) were arranged around brass candlesticks to create a fragrant and feminine centerpiece. Everything was just laid on the table with no water source the morning of the brunch.
Inspired by Erin French of The Lost Kitchen, I decided to use an apple theme for my menu and included one of her recipes.
Cocktails and Nibbles
Simple apple cider bellini. Reduce 3 cups of apple cider to 1 1/2 cups. Let cool and refrigerate overnight. When ready to serve fill each glass 1/4th to 1/2 with reduced cider and top off with prosecco, champagne, crement or other sparkling white wine.
An apple tasting tray of each apple used in the dishes being served.
For most of my younger years I had only eaten a red delicious apple, the only kind my Mom ever purchased. As I studied foods and flavors years later I saw an article in a magazine that featured a description of multiple apple varieties. There are no apple tree farms in Southern Louisiana, so we are limited to the varieties that appear in various grocery stores.
One year I purchased one of each variety and compared their flavors, finding the most amazing flavors and never buying a red delicious apple again. With that memory, I decided it might be fun to create a tray with each of the apples used in the dishes in the menu, giving my guests a similar experience hoping to inspire each to try new varieties on their own afterwards.
For the “nibble boards” a term borrowed from Erin French (my most recent found source of inspiration), almost everything was purchased from Trader Joe’s, hence my Trader Joe Nibble boards.
For the salad I used Erin French’s roasted buttercrisp squash with apple slaw. My local Fresh Market has the largest variety of squash and I’ve been experimenting with several over the past couple of months. One buttercrisp squash about the size of a cantaloupe three to four pounds was sliced into ten wedges, enough to serve all of my guests. The link below provides Erin’s recipe. My only additions were a little apple cider vinegar and pomegranate seeds for color and crunch. My slaw was made with four apple varieties, pink lady, granny smith, golden and honey crisp. My recommendation would be to pick a variety of sweet, tart and crisp versions and also consider the colors of green, yellow and red. The skin remains on the matchstick pieces and adds color. Erin and I ALWAYS decorate with edible flowers. The small yellow flowers (top left)are tarragon blossoms. I planted a couple of tarragon plants a couple of months ago and they have been blooming as if it were Spring!
The squash is easy to bake as instructed and served at room temperature and the slaw tossed in it’s dressing with the arugula holds up well. I plated these about 45 minutes before serving and everything held it’s texture. (My guests could not stop talking about how delicious this was. Thank you Erin!)
The entrée and dessert courses were both contributions from two of my guests. My work hours have been long and stressful and in order to pull this event off I needed to accept offered help and take a few shortcuts.
My friend Lanie (who also loves to cook and has restaurant experience) made this Jazz and Fuji apple – cranberry stuffed pork loin. I think I heard there was a little fig jam, hazelnuts and some other special secret ingredients in the stuffing. It was absolutely delicious and a perfect addition to the menu and there wasn’t a single piece left!
Dessert & Mulled Cider Wine
Lanie also made an apple cider white mulled wine, with a spicy ginger liqueur that we served with dessert.
A week prior to the brunch I attempted to make apple cider donuts for the first time. I don’t have a fryer and I NEVER fry. The dough was too wet and I had trouble controlling the temperature of the oil – the house spelled for days after. It was an epic fail! Donut maker, I am not and I rarely fail when I try to follow a recipe.
I decided a better alternative was to support a local donut business that makes a multitude of small flavored donuts. I employed one of my guests to order a couple dozen apple cider donuts and asked that they not place them in the finishing cinnamon sugar. I wanted to rewarm the lot before serving and then toss in the cinnamon sugar myself.
I already had a large bowl of cinnamon sugar left over from my failed attempt at donut making. I added two teaspoons of Chinese Five Spice (my favorite substitute for cinnamon) and mixed the sugar thoroughly. We were advised to rewarm the donuts in an oven or air fryer – never in the microwave, so I placed them on a tray (to serve 2 per guest) and hoped to make them more “dessert like” my slicing all of the donuts horizontally in half and spreading one side with apple butter before sandwiching the two halfs back together. I then placed the tray of donuts in a preheated in oven at 350 degrees for ten minutes. When warmed through I rolled the donut gently in the sugar mixture and placed on a saucer with small mini dessert forks.
The party may be over, but the memories will remain and the joy I saw in my friends as they hugged and caught up with one another, along with their praises for everything we served as always made all of effort worth it. I am forever grateful for their enthusiasm and encouragement and cannot express how happy I am to be able spoil and entertain again.
To all of my wonderful followers – Happy Thanksgiving! I’m so thankful for your support as well!