FRIENDSGIVING – S I P [Social Interactions and Parties]

This year, my party planning was thrown off by a kitchen island renovation, and it’s taken me a little while to channel my creative energy and get back to entertaining. It seems this has also been the year that most of my group (including myself) scheduled a much needed vacation after the long pandemic concerns, making it harder to get the group together. Fortunately, we’ve all settled down and I’ll have a full table of guests for this year’s Friendsgiving.

Each year I try to draw from a fruit and/or a color that inspires my table decor and menu. Last year apples were the theme. This year I was inspired by the bouquets of purple, burgundy, maroon, blush, plum, and cream flowers at the market and chose to create a “figgy plum” themed table and menu.

I tend to pick fruits, flowers or vegetables that are in season for about two weeks before my scheduled party and then they are nowhere to be found the actual week of my event! A good plan always requires a little flexibility, but I was thrilled to find a few plums the week before and fresh figs the day before my event. The universe has been kind and given me everything I imagined.

**Colorful place cards and this plum cut glass candle by Rachel Zoe were part of what dressed up my table.**

Braided placemat, gold charger, Royal Stafford pheasant dinner plates (England), black “cmg” bowls (Portugal), purple table runner and cloth napkins all from Homegoods.

A week prior to the scheduled event, I stocked up on what I could find and stored everything in the refrigerator (including flowers). I could only find small plums (but dark black plums were nowhere to be found) and plumcots. As an alternative, large seedless black grapes provided that moody dark plum color I wanted to achieve. Figs are so perishable I had to wait until the day before the luncheon to purchase them.

THE FLOWERS

These copper bowls with floral oasis (hot glued to the bottom) and chicken wire were used for the centerpieces. The bowls had an original tag on the bottom from Thirstystone for $33.00 each, but at Homegoods they were $6.99 each. Always love a Homegoods deal!

THE TABLE DECOR

Silver bowls collected from antique stores and Rachel Zoe plum colored cut glass with citrus scented candles from Homegoods. (The breakfast table.)

I have ten guests (eleven including myself). I can sit ten tightly at my dining room table, but not eleven – for more comfort I’m setting up three, myself and two of my helpers) at the breakfast table on the other side of the room. We are up and down so much from serving and taking dishes away, that it’s less disruptive to the main table and easier if we are together. None of these events could succeed without the loving help of my sister team of Lanie and Caryl.

While we were sitting at a separate table there were no shortcuts when decorating it. I wanted my two friends (also my guests) to enjoy the same beautiful rich colors of the flowers, fruits and candle just like the others. So the breakfast table had all of the same elements.

**Silver plated antique store finds – bowls and creamer filled with large black grapes and figs.**

THE PLUM FRENCH BRANDY SANGRIA

**French brandy with plums, cinnamon sticks and star anise.**

Three to five days before the event, start the plum brandy. I used an extra large mason jar that could be sealed tightly. Place one plum and one plumcot (sliced into wedges), two cinnamon sticks and two star anise into two cups of French brandy (I used Trader Joe’s). Store in the refrigerator to macerate.

Plum brandy (above chilled)
1 bottle of Rioja or other red wine (chilled)
1 25 oz bottle of sparkling water (chilled)
2 to 3 cups of chilled apple cider (chilled)

One day before serving, mix all of the ingredients and divide into two large jars or pitchers. Place half of two sliced plums, two sliced plumcots, a handful of black grapes (halved) into each container and allow all of the ingredients to macerate for at least 24 hours.

One hour prior guests’ arrival prepare the glasses: Fill each with sliced plums, pomegranate seeds, blackberries, black seedless grapes, fresh rosemary. When the guests arrive as host you can fill each glass with sangria or allow guests to fill their own glass.

Optional : One hour prior to your guests arrival, pour both containers into a beverage dispenser so guest can self serve and refill their glasses.

THE CHARCUTERIE BOARD

A nibble board for guests to enjoy with their sangria while waiting for everyone to arrive. It’s always a good idea to have a little something to eat while drinking alcohol.

From left to right caperberries, Mini basque sheep’s cheese, deli meats, Spanish manchego cheese, blackberries, cornichons, soft blue gorgonzola, and Trader Joe’s pumpkin cranberry and fig olive crackers.

FIGGY PLUM MENU

AUTUMN CRUNCH SALAD WITH QUINOA

WITH FIG BALSAMIC DRESSING

The recipe will be shared in an upcoming edition of “Simply Elevated”.

ROASTED SWEET POTATO AND FIG SOUP WITH CRAB

Those who are familiar with Erin French of The Lost Kitchen will recognize this method for serving soup. The bowls were set out across my kitchen island filled with a mound of fresh Louisiana lump crab, microgreens, edible flowers, a swirl of lime creme fraiche and a parmesan crisp. After the salad course, a bowl was placed in front of each guest with instructions to wait for the soup to be poured.

The soup that was prepared two days before was reheated. The juice of a lime was added and some heavy cream. The hot soup was ladled into a white pitcher and poured into each bowl at tableside (Erin French style).

The recipe for this can be found in the most recent Simply Elevated post (Fall Soup)

DESSERT: PLUM, FIG AND FRANGIPANE TART

WITH FRESH WHIPPED CREAM

To end the meal, I made simple puffed pastry tarts cut into squares filled with frangipane, fig butter, sliced plums and one slice of fresh fig with the corners pulled together over the top. All were prepped before everyone arrived and placed in the refrigerator until the soup course was served.

During that course the trays were pulled from the refrigerator, brushed with egg wash, sprinkled with chocolate sea salt and baked 25 minutes. Fresh from the oven each placed on a plate, dusted with a mixture of powdered sugar and Chinese five spice with a side of fresh Chinese five spice whipped cream.

This very low sugar fresh fruit dessert was a great way to end our fall themed menu, featuring the end of season plums and figs while filled with gratitude for another year of books and wine shared with these special friends in a celebration of Friendsgiving.

French Pear Liqueur from Alsace almost gone! Turns out it’s liquid Gold because I tried to order online and it can’t be shipped to my State. On the list if I get back to France!

Nearly everyone we know is experiencing some form of stress in 2020, from health concerns of a family member, to financial restraints, home schooling children, and more. Here in the South alone, our anxiety level has been on edge as we have waited out multiple hurricanes and tropical storms. As we try to slowly and carefully gather with small groups of friends once again, I extended an invitation to three of my neighbors for a late afternoon autumn lunch.

Setting the table I tried to create some space between each chair.

One of the ladies has been taking care of an ailing family member for a long time, and I thought she could use a day out of the house; another recently put her house up for sale and will be moving away within a month; and the third organized a neighborhood bunco group several years ago that brought us all together and has been one of my closest friends for nearly seven years. While my work life has been extremely stressful and busy, I find my joy in spoiling others. So this, my second Autumn luncheon was scheduled more than 14 days since the fondue and was limited to three guests.

A French Country theme works well in the Fall, and I prepared a Fall inspired menu that was partially prepared by me and partially purchased. I made the roasted carrot ginger soup a day ahead (most dishes taste even better the next day) , the poached pears and palmier I prepare the morning of the lunch; and I purchased the Autumn salad at a local cafe’.

The Autumnal salad was a new item on the menu that I had tried the weekend before, filled with roasted beets and sweet potatoes, red quinoa, pumpkin and sunflower seeds, golden raisins, spring greens and frisee, green apples, small broccoli florets, radicchio and topped with alpha sprouts. Tossed in an apple cider vinaigrette, it couldn’t be more perfect. There were so many ingredients that it was just more feasible to purchase two salads that I split four ways.

Apple Pie Wine
Roasted Carrot Ginger Soup with Crème Fraîche, Gremolata and Fried Shallots
Autumnal Salad
Poached Pears and Crispy Palmier
French Pear Liqueur
Hot tea (Chai or Apple Cider herbal)

Pears Poached in Apple Cider & Apple Brandy

Adapted from Martha Stewart – my own little changes are listed below the photos. https://www.marthastewart.com/341355/poached-pears

2 1/2 cups of apple cider and 1/2 cup of Calvados (Apple Brandy)

Lemon peel, black pepper, Chinese 5 Spice, Cinnamon stick, Star Anise and fresh ginger.

For a little crunch I made palmiers to serve on the side. Another idea was to finely chop some crystalized ginger and pistachios and fold into slightly softened vanilla ice cream and then place back in the freezer. A small scoop on the side of the pear.

Store bought puffed pastry slightly rolled out, sprinkled with a mixture of chopped dried cranberries, crystalized ginger and pistachios all over the surface. Roll each end to the center (equally) , then put in the refrigerator for 30 minutes before slicing. Pre-heat over 400 degrees. Slice abut 1/2 inch thick and place on a parchment lined baking sheet. Bake for about 40 minutes.
(For a sweeter version a few tablespoons of brown sugar could be added to the filling mixture, but I was trying to make a lower sugar dessert.

Roasted Carrot Ginger Soup

Ingredients:

2 lb bag of carrots (peeled and chopped into 1 inch pieces)

2 macintosh apples (peeled and cubed same size as carrots)

fresh ginger (1 tablespoon grated)

1 lemon zest the entire lemon ( juice see below)

salt and pepper

1 garlic bulb sliced in half horizontally

2 to 3 tablespoons olive oil

1/2 cup of coconut milk

1 quart vegetable stock

1 large yellow onion (thinly sliced)

Juice of 1/2 of the lemon)

1 small fresno pepper chopped

2 large shallots (thinly sliced on a mandolin)

1 cup of canola or vegetable oil

Gremolata (optional)

Creme fraiche

Preheat oven to 400 degrees. Drizzle a baking sheet with about 1 tbsp. olive oil. Place cubed carrots and apples, grated ginger, lemon zest, 1 teaspoon of salt and 1/2 tsp. ground black pepper into a large bowl. Drizzle with about a tablespoon of olive oil and then stir or toss with hands until everything is coated evenly. Pour onto the oiled baking sheet and spread into on even layer. Nestle in the halved garlic bulb and drizzle with a little olive oil. Bake for 20 minutes, then remove the the oven and toss with a spatula (turning carrots and apples over). Return to the oven and bake another 20 to 30 minutes until carrots are tender.

Meanwhile, add the thinly sliced onion and place is a small non-stick pan. Over medium heat slowly saute’. Add small amounts of water as they begin to dry or stick to the pan. Watch carefully until golden brown making sure not to burn. May take up to 20 minutes or more. Set aside.

Remove carrot tray from the oven. Let cool for about 15 minutes.

Carefully squeeze the softened garlic over the cooked carrots and dispose of all of the husks. Deseed and finely chop the fresno pepper (a 1/2 teaspoon of red pepper flakes is an option). Depending on the size of your food processor, you may be able to puree everything at one time or you may have to divide the ingredients into small portions and puree in batches. If making in batches try to use equal parts of carrot, apple, caramelized onions and fresno pepper. Add 1/2 cup of vegetable stock and puree. Continue to add stock 1/2 cup at a time until you reach the consistency that you prefer. Pour each batch into a medium saucepan to reheat. When all of the batches are complete and transferred to the pot, add the juice of 1/2 lemon and 1/2 cup of coconut milk to add a little richness. You may of course add as little or as much as you would like according to your taste. Just remember to taste as you add. Salt and pepper to taste.

Gremolata (optional) – this is a mixture of herbs (parsley, cilantro, thyme, sage) finely chopped, finely grated parmesan, toasted chopped nuts, and lemon zest. I even used some of the carrot tops (greens). Nut options can be pine nuts, pistachios, walnuts or other nuts can be added. A gremolata adds a little color and herbaceous freshness to the top of the soup.

Lastly, slice two large shallots on a mandolin (or slice very thinly with a sharp knife.) Place 1 cup of canola or vegetable oil to a medium saucepan and heat. Add the shallots and cook with an occasional stir until golden brown and crispy. Place fried shallots into a sieve or strainer to drain the oil. Sprinkle with kosher salt.

To serve place the heated carrot soup in a bowl, either swirl a small amount of creme fraiche (or sour cream or greek yogurt) over the surface. I placed my creme fraiche into a condiment squirt bottle, but you can use the tip of a spoon or even a zip bag and make a small cut in the bottom corner to apply the cream. Top with gremolata and then fried shallots.

The table was also dressed with a couple of pumpkins and a crock vase filled with sunflowers and hydrangeas. The napkins wrapped with twine and a crocosmia stem in bright orange.

I always have some kind of little take home favor for my guests. I found these miniature mums that were wrapped in Halloween paper that had a plastic coating. I removed one of the wraps and used it as a template to shape some gift wrap I had to recover each. I used a small tube of glue, to attache bot together, re-wrapped the little pot and tied with black gingham. I then cut out one of the gold bees and glued it over the ribbon knot. Trimmed the ribbon edges and placed one at each place setting. I also make pumpkin bread loaves that I wrapped and sent everyone home with.

A few hours later, we had enjoyed an afternoon of sharing the year’s experiences, offering support for each other’s future and a satisfying meal.

I found this apple wine at Fresh Market.
Served ice cold was, light ,crisp and slightly sweet. A lovely afternoon drink.

I have several friend between my wine club, book club and mother’s tea groups. So in few weeks I’ll be hosting yet another small luncheon for another 2 or 3. See you soon!